Continuous processing method of endothelium corneum gigeriae galli

Abstract

The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a method for continuously processing endothelium corneum gigeriae galli based on electromagnetic action. According to the continuous processing method for the endothelium corneum gigeriae galli, the endothelium corneum gigeriae galli is processed under the electromagnetic action, the stable performance of electromagnetism is utilized, the endothelium corneum gigeriae galli can be stably processed, the method is easy to operate, and processed decoction pieces are stable in quality, better in nutrition and suitable for industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a continuous processing method for chicken gizzard lining based on electromagnetic action. Background Art

[0002] The gizzard lining of chicken was first recorded in Shennong's Herbal Classic (poultry) under the item of top-grade red rooster. The Chinese Pharmacopoeia records it as the dried inner wall of the sand sac of Gallus gallus domesticus Brisson, a domestic animal of the family Gallus gallus domesticus Brisson. The gizzard lining of chicken is a layer of biological membrane closest to the inner cavity in the gizzard of chickens, and its main components are proteins, amino acids, enzymes and polysaccharides. The gizzard lining of chicken has the effects of strengthening the spleen and digesting food, astringing sperm and stopping nocturnal emission, and clearing stranguria and dispelling stones. It is used for indigestion, vomiting, diarrhea, sores in children, nocturnal emission, nocturnal emission, stone stranguria, pain, gallbladder swelling and flank pain, etc. It is a commonly used medicine for the clinical treatment of indigestion, vomiting, diarrhea and malnutrition in children in traditional Chinese medicine. It is also the basic and high-frequency medicinal flavor of pediatric digestion Chinese patent medicines, such as Compound Chicken Gizzard Tablets, Children's Compound Chicken Gizzard Powder, Children's Digestion Powder, Jianer Powder, etc. It is a large variety of Chinese medicine with development value and food homology.

[0003] Chicken gizzard lining can be used in raw form or processed form in clinical applications. However, raw chicken gizzard lining is not easy to crush and the effective ingredients are not easy to fry out, so processed form is often used as medicine. The processing method of chicken gizzard lining was first seen in the Southern and Northern Dynasties. Gong Tianxuan began to describe chicken gizzard lining in "Liu Juanzi Gui Yi Fang". The description of "chewing" is the earliest processing method of chicken gizzard lining. The "Collected Prescriptions" written in the same period said that it is necessary to "burn to preserve the nature", indicating that the burning method had been established at that time. The processing methods included in the 2020 edition of the "Chinese Pharmacopoeia" are stir-frying and blanching, but chicken gizzard lining is prone to under-frying or burnt, so the blanching method is generally used.

[0004] At present, the processing of chicken's gizzard lining is mostly traditional frying pot sand scalding, which not only requires manual separation of auxiliary materials during the processing process, resulting in time-consuming and laborious, and the processing endpoint is difficult to control, and the processed chicken's gizzard lining is scorched and has a high rigidity rate. Moreover, since the main component in chicken's gizzard lining is amino acids, the requirements for frying temperature are particularly harsh, and too high a temperature will affect the activity of the enzyme, thereby affecting the clinical medication effect, and too low a temperature will be difficult to achieve the effect of processing. Therefore, in order to make the processing technology of fried chicken's gizzard lining scientific and standardized, this area expects to develop a process that can continuously process chicken's gizzard lining, so as to obtain a more convenient, more stable and controllable operation, and a continuous processing process that meets the production needs of chicken's gizzard lining production quality management standardization, to meet the needs of chicken's gizzard lining production quality management standardization. Summary of the invention

[0005] To this end, the object of the present invention is to provide a continuous processing method for chicken gizzard-membrane, which uses electromagnetic action to continuously process chicken gizzard-membrane, can effectively protect the nutritional components and product quality of chicken gizzard-membrane, reduce the loss of amino acids, and is convenient to operate, stable and controllable;

[0006] The second technical problem to be solved by the present invention is to provide the application of the above-mentioned continuous processing method for chicken gizzard-membrane in the field of traditional Chinese medicine processing, especially in the processing of chicken gizzard-membrane.

[0007] To solve the above technical problems, a continuous processing method for chicken gizzard-membrane according to the present invention includes the step of stir-frying the chicken gizzard-membrane with sand under electromagnetic action; wherein,

[0008] The temperature of the stir-frying step with sand is 210°C - 250°C;

[0009] The electromagnetic frequency of the stir-frying step with sand is 35HZ - 50HZ;

[0010] The time of the stir-frying step with sand is 35 - 60s.

[0011] Specifically, in the continuous processing method for chicken gizzard-membrane, the temperature of the stir-frying step with sand is 220°C - 240°C.

[0012] Specifically, in the continuous processing method for chicken gizzard-membrane, the electromagnetic frequency of the stir-frying step with sand is 40HZ - 50HZ.

[0013] Specifically, in the continuous processing method for chicken gizzard-membrane, the time of the stir-frying step with sand is 40 - 50s.

[0014] Specifically, in the continuous processing method for chicken gizzard-membrane, the particle size of the sand used as the stir-frying medium in the stir-frying step is 1 ± 0.2mm.

[0015] Specifically, in the continuous processing method for chicken gizzard-membrane, the mass ratio of the chicken gizzard-membrane to the sand used as the stir-frying medium is 1:150 - 1:250.

[0016] Specifically, in the continuous processing method for chicken gizzard-membrane, the method further includes the step of preheating the sand used as the stir-frying medium to the stir-frying temperature.

[0017] Specifically, in the continuous processing method for chicken gizzard-membrane, the sand used as the stir-frying medium in the stir-frying step can be selected from the media commonly used in the art, such as river sand or oil sand that can generally be used.

[0018] As an exemplary embodiment, the present invention selects river sand as the commonly used medium auxiliary material in the stir-frying with sand field, and it is only necessary to select sand with uniform and moderate particle size after washing and drying.

[0019] Specifically, for the continuous processing method of chicken gizzard-membrane, the sand roasting step includes placing the chicken gizzard-membrane in an electromagnetic continuous sand roasting machine for sand roasting.

[0020] The present invention also discloses the application of the continuous processing method of chicken gizzard-membrane in the field of traditional Chinese medicine processing, especially in the processing of chicken gizzard-membrane.

[0021] The present invention also discloses a processed product of chicken gizzard-membrane obtained by processing with the above method.

[0022] For the continuous processing method of chicken gizzard-membrane of the present invention, electromagnetic action is used to process the chicken gizzard-membrane. Due to the stable performance of the electromagnetic field, stable processing of the chicken gizzard-membrane can be achieved. This method is simple to operate, the quality of the processed slices is stable, and the nutritional value is better, which is suitable for industrial production.

[0023] For the continuous processing method of chicken gizzard-membrane of the present invention, in the research on the continuous processing technology of chicken gizzard-membrane, combined with the actual production of industrial slices, an L9(3 4 ) orthogonal experiment is adopted. Taking the appearance characteristics of stir-fried chicken gizzard-membrane and the total amount of 4 kinds of amino acids, namely glycine, alanine, proline, and phenylalanine, as indexes, combined with the actual production, three factors, namely the dosage of auxiliary materials, the temperature of the frying medium, and the frying frequency, are selected for process investigation. With the appearance characteristics of stir-fried chicken gizzard-membrane and the total amount of 4 kinds of amino acids as two indexes for comprehensive evaluation, the process suitable for continuous processing of chicken gizzard-membrane is screened out. Compared with the traditional processing method of chicken gizzard-membrane, the amino acid content is significantly increased. This processing method has controllable quality, is simple and reasonable.

[0024] For the continuous processing method of chicken gizzard-membrane of the present invention, an electromagnetic continuous sand roasting equipment is used for continuous processing. The sand roasting medium and the chicken gizzard-membrane material are automatically separated inside the sand roasting machine, which can improve the processing environment of the product. The quality of the processed product of chicken gizzard-membrane is stable, with uniform appearance color, uniform swelling, no breakage, a relatively high foaming and swelling rate, and an extremely low stir-frying scorching rate. Compared with the traditional processing method of chicken gizzard-membrane, the amino acid content is significantly increased, meeting the needs of modern clinical applications of traditional Chinese medicine. The continuous processing method of chicken gizzard-membrane of the present invention effectively solves the problems that the traditional processing method of chicken gizzard-membrane is time-consuming and laborious in manually separating auxiliary materials during the frying process, and due to the difficulty in controlling the processing end point, the stir-frying scorching and stiffening rates of the processed chicken gizzard-membrane are relatively high, the foaming and swelling are uneven, and the screening of the processed material and the auxiliary material is not thorough, affecting the curative effect.

[0025] For the continuous processing method of chicken gizzard-membrane of the present invention, an electromagnetic continuous sand roasting equipment is used for continuous processing, which can achieve the purpose of automatic separation of the chicken gizzard-membrane material and the sand roasting medium and auxiliary materials. The whole process has low energy consumption, helps to save manpower, has a large output per unit time, and is suitable for industrial production. Description of the Drawings

[0026] To make the content of the present invention easier to be clearly understood, the following further describes the present invention in detail according to specific embodiments of the present invention and in combination with the accompanying drawings, wherein,

[0027] Figure 1 Schematic diagram of the electromagnetic continuous sand roasting machine used in the present invention;

[0028] Figure 2 Schematic diagram of the working principle of the electromagnetic continuous sand roasting machine used in the present invention;

[0029] Figure 3 Appearance of the stir-fried chicken gizzard membrane for continuous frying in Example 1;

[0030] Figure 4 Schematic diagram of the traditional medicine frying equipment in Comparative Example 1;

[0031] Figure 5 Appearance of the stir-fried chicken gizzard membrane under the traditional process in Comparative Example 1;

[0032] The reference numerals in the figure are represented as: 1 - drum, 2 - eddy current, 3 - thermal insulation layer, 4 - coil, 5 - coil support. Detailed implementation manners

[0033] For the method for continuous processing of chicken gizzard membrane of the present invention, electromagnetic action is used to continuously process the chicken gizzard membrane, that is, electromagnetic wave properties are used to heat and process the chicken gizzard membrane. As a way that can be realized in industrial production in the art, the chicken gizzard membrane can be placed in a commercially available electromagnetic continuous sand roasting device in the art for continuous processing, that is, electromagnetic wave properties are used to heat and process the chicken gizzard membrane. Therefore, for the method for continuous processing of chicken gizzard membrane of the present invention, any feasible electromagnetic continuous sand roasting machine in the art can complete the above continuous processing process.

[0034] For the method for continuous processing of chicken gizzard membrane of the present invention, the electromagnetic continuous sand roasting machine can be selected as a typical electromagnetic continuous sand roasting device in the art. This type of electromagnetic continuous sand roasting machine adopts the principle of magnetic field induction eddy current heating, and its structural setting has almost no influence on electromagnetic performance and processing effect.

[0035] As an exemplary electromagnetic continuous sand roasting machine, attach Figure 1A continuous sand roasting device feasible in the art is disclosed. Beijing Hualin Ruikong Technology Co., Ltd., with its product equipment model being STJ-600. Since multiple layers of heat insulation materials are added outside the roasting drum, it can ensure less heat energy loss during the roasting process, which helps to save costs. And the temperature inside the drum in the continuous sand roaster is precisely controlled by an automatic temperature control device, and the heating temperature can be adjusted according to different processing varieties. As a continuously sand roaster that can be intelligently controlled, it has a computer touch display screen. Connect the power supply of the device, turn on the computer power button, and click on the screen to enter the interface for operation. During the operation process, click on any position of the screen to enter the roasting interface, set specific parameter data such as the medium temperature and roasting frequency according to the production process, and click to start the corresponding function button.

[0036] As Figure 1 shown in the continuous sand roasting device, the specific operation process is as follows: Turn on the conveyor device, add an appropriate amount of river sand from the feeding port and transfer it to the electromagnetic continuous medicine roasting machine for heating through the conveyor belt. Turn on the touch screen of the parameter setting panel and set the roasting temperature and roasting frequency of the electromagnetic continuous medicine roasting machine. When the medium temperature reaches the predetermined value, uniformly add prepared Chinese medicine ingredients such as chicken gizzard-membrane from the feeding port and transfer it to the electromagnetic continuous medicine roasting machine for roasting.

[0037] As Figure 2 shown is the roasting principle of conventional sand roasting machine equipment in the art including the above-mentioned STJ-600 sand roaster. A heat insulation layer 3 is provided on the outer layer of the roasting drum 1 for roasting chicken gizzard-membrane, and the coil 4 for heating is supported by a coil bracket 5. When the electromagnetic continuous sand roaster is roasting, it uses the current passing through the coil 4 to generate a magnetic field. When the magnetic force lines inside the magnetic field pass through the magnetic conductive appliance, that is, the drum 1, countless eddy currents 2 are immediately generated, which can directly make the appliance itself heat up at a high speed, thereby heating the medium inside the drum 1 and then roasting the material.

[0038] As an exemplary embodiment, in the following embodiments of the present invention, based on the attached Figure 1 shown structure of the electromagnetic continuous sand roasting equipment, the chicken gizzard-membrane is continuously processed, and each embodiment processes the chicken gizzard-membrane by controlling different electromagnetic sand roasting parameters.

[0039] Example 1

[0040] Take 150 kg of auxiliary material river sand (average particle size about 1 mm, the same as in the following examples), place it in the electromagnetic continuous sand roaster, and preheat it to a river sand temperature of 230 °C. Continuously add 1 kg of cleaned chicken gizzard-membrane, control the frying frequency to be 50 HZ, and control the roasting time of the chicken gizzard-membrane from entering the sand roaster to leaving the sand roaster to be 40 s. The surface of the chicken gizzard-membrane foams and bulges evenly, take it out of the pot and let it cool, and it is ready.

[0041] The appearance of the processed chicken gizzard-membrane after being processed in this example is as shown in the attached Figure 3As shown. It can be seen that in this embodiment, the stir-fried chicken gizzards are continuously foamed and bulged evenly, with a uniform golden color, and there are no severely stir-fried and charred pieces. After stir-frying, the chicken gizzards are not broken.

[0042] Example 2

[0043] Take 150 kg of auxiliary material river sand and place it in an electromagnetic continuous sand roasting machine, preheat it until the temperature of the river sand is 220 °C. Continuously add 1 kg of sized and sorted clean chicken gizzards, with a stir-frying frequency of 40 HZ, and control the stir-frying time of the chicken gizzards from entering the sand roasting machine to leaving the sand roasting machine to be 50 s. The surface of the chicken gizzards foams and bulges evenly, take them out of the pot and let them cool, then it is ready.

[0044] Example 3

[0045] Take 190 kg of auxiliary material river sand and place it in an electromagnetic continuous sand roasting machine, preheat it until the temperature of the river sand is 240 °C. Continuously add 1 kg of sized and sorted clean chicken gizzards, with a stir-frying frequency of 50 HZ, and control the stir-frying time of the chicken gizzards from entering the sand roasting machine to leaving the sand roasting machine to be 35 s. The surface of the chicken gizzards foams and bulges evenly, take them out of the pot and let them cool, then it is ready.

[0046] Example 4

[0047] Take 190 kg of auxiliary material river sand and place it in an electromagnetic continuous sand roasting machine, preheat it until the temperature of the river sand is 220 °C. Continuously add 1 kg of sized and sorted clean chicken gizzards, with a stir-frying frequency of 40 HZ, and control the stir-frying time of the chicken gizzards from entering the sand roasting machine to leaving the sand roasting machine to be 50 s. The surface of the chicken gizzards foams and bulges evenly, take them out of the pot and let them cool, then it is ready.

[0048] Example 5

[0049] Take 170 kg of auxiliary material river sand and place it in an electromagnetic continuous sand roasting machine, preheat it until the temperature of the river sand is 225 °C. Continuously add 1 kg of sized and sorted clean chicken gizzards, with a stir-frying frequency of 45 HZ, and control the stir-frying time of the chicken gizzards from entering the sand roasting machine to leaving the sand roasting machine to be 43 s. The surface of the chicken gizzards foams and bulges evenly, take them out of the pot and let them cool, then it is ready.

[0050] Example 6

[0051] Take 250 kg of auxiliary material river sand and place it in an electromagnetic continuous sand roasting machine, preheat it until the temperature of the river sand is 222 °C. Continuously add 1 kg of sized and sorted clean chicken gizzards, with a stir-frying frequency of 48 HZ, and control the stir-frying time of the chicken gizzards from entering the sand roasting machine to leaving the sand roasting machine to be 40 s. The surface of the chicken gizzards foams and bulges evenly, take them out of the pot and let them cool, then it is ready.

[0052] Example 7

[0053] Take 200 kg of auxiliary river sand and place it in an electromagnetic continuous sand roasting machine, and preheat it until the temperature of the river sand reaches 228 °C. Continuously add 1 kg of cleaned and size-graded gallus gallus domesticus gizzard-membrane, with a frying frequency of 42 HZ, and control the frying time of the gallus gallus domesticus gizzard-membrane from entering the sand roasting machine to leaving the sand roasting machine to be 45 s. The surface of the gallus gallus domesticus gizzard-membrane foams and bulges evenly, then take it out of the pot and let it cool, and it is ready.

[0054] Example 8

[0055] Take 160 kg of auxiliary river sand and place it in an electromagnetic continuous sand roasting machine, and preheat it until the temperature of the river sand reaches 210 °C. Continuously add 1 kg of cleaned and size-graded gallus gallus domesticus gizzard-membrane, with a frying frequency of 50 HZ, and control the frying time of the gallus gallus domesticus gizzard-membrane from entering the sand roasting machine to leaving the sand roasting machine to be 35 s. The surface of the gallus gallus domesticus gizzard-membrane foams and bulges evenly, then take it out of the pot and let it cool, and it is ready.

[0056] Example 9

[0057] Take 220 kg of auxiliary river sand and place it in an electromagnetic continuous sand roasting machine, and preheat it until the temperature of the river sand reaches 250 °C. Continuously add 1 kg of cleaned and size-graded gallus gallus domesticus gizzard-membrane, with a frying frequency of 35 HZ, and control the frying time of the gallus gallus domesticus gizzard-membrane from entering the sand roasting machine to leaving the sand roasting machine to be 60 s. The surface of the gallus gallus domesticus gizzard-membrane foams and bulges evenly, then take it out of the pot and let it cool, and it is ready.

[0058] Comparative Example 1

[0059] For the processing method of gallus gallus domesticus gizzard-membrane in this comparative example, a traditional single-pot medicine frying equipment is used for processing. As a conventional exemplary medicine frying pot type equipment in the art, such as the Figure 4 shown traditional medicine frying equipment is from Hangzhou Jinzhu Machinery Co., Ltd., and the product model is DCCY-900.

[0060] The traditional process processing parameters are as follows: Take river sand 10 times the amount of gallus gallus domesticus gizzard-membrane, place it in a medicine frying machine preheated to 300 °C, when the sand temperature is 210 °C, put in an appropriate amount of gallus gallus domesticus gizzard-membrane, fry for 45 seconds until it bulges, quickly take it out of the pot, sieve out the river sand, and let it cool.

[0061] The appearance form of the gallus gallus domesticus gizzard-membrane processed by the method of this comparative example is as shown in the Figure 5 figure. It can be seen that the traditional fried gallus gallus domesticus gizzard-membrane foams and bulges unevenly, the color is not uniform, individual slices do not bulge, there are stiff slices, the size of the fried gallus gallus domesticus gizzard-membrane is uneven after frying, and there are breakages.

[0062] Experimental Example

[0063] 1. Characters and amino acid content

[0064] Measure the characters and amino acid content of the stir-fried gallus gallus domesticus gizzard-membrane obtained by processing each example and comparative example, and then evaluate the stir-fried gallus gallus domesticus gizzard-membrane.

[0065] (1) Characters

[0066] This product is bulging, with a dull yellowish-brown or scorched yellow surface.

[0067] (2) Amino acids

[0068] Determine according to the high performance liquid chromatography method (General Principles 0512 of the Chinese Pharmacopoeia 2020 Edition).

[0069] Use octadecylsilane chemically bonded silica gel as the filler; use acetonitrile - 0.1 mol / L sodium acetate solution (adjust the pH value to 6.5 with acetic acid) (7:93) as mobile phase A, and acetonitrile - water (4:1) as mobile phase B, and perform gradient elution according to the regulations in Table 1 below; the column temperature is 30 °C; the detection wavelength is 254 nm; the injection volume is 5 μl. The number of theoretical plates calculated based on the alanine peak should be ≥4000.

[0070] Table 1 Elution Program

[0071] Time (min) Mobile Phase A (%) Mobile Phase B (%) 0～9 100～97 0～3 9～22 97 3 22～23 97～83 3～17 23～32 83～82 17～18 32～38 82～70 18～30 38～45 70～66 30～34 45～47 66～0 34～100 47～55 0 100

[0072] Preparation of Reference Solution

[0073] Take 2.487 mg of glycine reference substance, 1.530 mg of alanine reference substance, 2.197 mg of proline reference substance, and 1.859 mg of phenylalanine reference substance, weigh accurately, add 0.1 mol / L hydrochloric acid solution to make a mixed solution containing 99.48 μg of glycine, 60.588 μg of alanine, 87.88 μg of proline, and 74.36 μg of phenylalanine per 1 ml, and you will get it.

[0074] Preparation of Test Solution

[0075] Take about 1.6 g of this product (passed through a No. 4 sieve), weigh accurately, place it in an amino acid hydrolysis tube, accurately add 10 ml of 6 mol / L hydrochloric acid solution, tightly stopper, weigh, hydrolyze at 150 °C for 3 hours, cool, weigh again, make up the lost weight with 6 mol / L hydrochloric acid solution, shake well, filter, accurately measure 5 ml of the continuous filtrate, place it in an evaporating dish, evaporate to dryness, dissolve the residue with 0.1 mol / L hydrochloric acid solution, and transfer it to a 25 ml volumetric flask in portions, dilute to the mark with 0.1 mol / L hydrochloric acid solution, shake well, and you will get it.

[0076] Derivatization of Reference and Test Substances

[0077] Precisely measure 5 ml each of the above reference solution and test solution, respectively place them in 25-ml volumetric flasks, add 2.5 ml of acetonitrile solution of 0.1 mol / L phenyl isothiocyanate (PITC) and 2.5 ml of acetonitrile solution of 1 mol / L triethylamine to each, shake well, let stand at room temperature for 1 hour, then dilute to the mark with 50% acetonitrile, and shake well. Take 10 ml, add 10 ml of n-hexane, shake, let stand for 10 minutes, take the lower layer solution, filter, and take the subsequent filtrate to obtain the solution.

[0078] Assay Method

[0079] Precisely pipette 5 μl each of the reference solution and test solution, inject them into the liquid chromatograph, and determine to obtain the result.

[0080] The test results of Examples 1-5 and Comparative Example 1 of the present invention are shown in Table 2 below.

[0081] Table 2 Amino acid detection results of stir-fried chicken gizzard-membrane in examples and comparative examples

[0082]

[0083]

[0084] It can be seen that the continuous processing method of chicken gizzard-membrane described in the present invention uses an electromagnetic continuous sand roasting device for continuous processing. Utilizing the stable performance of the electromagnetic field, the chicken gizzard-membrane can be stably processed. Compared with the traditional processing method of chicken gizzard-membrane, the amino acid content is significantly increased. This processing method has controllable quality, simple and reasonable process.

[0085] 2. Orthogonal optimization experiment

[0086] Orthogonal Test of Stir-Fried Gizzard-Membrane with Sand

[0087] Based on the literature summary and the working principle of the electromagnetic continuous medicine frying machine in this experimental example, it can be known that the main factors affecting the quality of stir-fried chicken gizzard-membrane are the dosage of the medium (river sand), the medium temperature, and the medicine frying frequency, etc. Therefore, the dosage of the medium (river sand), the medium temperature, and the medicine frying frequency are selected as the investigation factors. Weigh 9 portions of net chicken gizzard-membrane, each portion is 500 g. Taking the appearance characteristics of stir-fried chicken gizzard-membrane and the total amount of 4 amino acids such as glycine, alanine, proline, and phenylalanine as the comprehensive evaluation index, use the L9(3 4 ) orthogonal experiment to optimize the processing technology of sand-roasted chicken gizzard-membrane.

[0088] As described in the section on the properties of stir-fried Gallus gallus domesticus Endothelium Corneum in the Chinese Pharmacopoeia (2020 Edition): Stir-fried Gallus gallus domesticus Endothelium Corneum bulges, with its surface showing a dark yellowish-brown or scorched yellow color. It can be easily broken when gently folded, and the cross-section has a sheen. According to the orthogonal design for sand roasting Gallus gallus domesticus Endothelium Corneum, it was found that the stir-fried Gallus gallus domesticus Endothelium Corneum prepared in the low-temperature group bulged unevenly and mostly had a lighter color, while the stir-fried Gallus gallus domesticus Endothelium Corneum prepared in the medium- and high-temperature groups bulged evenly and mostly had a darker color. The following scores were determined: uneven bulge, yellow surface, 6 points; uneven bulge, dark yellow surface, 8 points; uneven bulge, scorched yellow surface, 8 points; even bulge, scorched brown surface, 8 points; even bulge, scorched yellow surface, 10 points. Appearance and properties are the quality standards of traditional Chinese medicine decoction pieces in the traditional sense and are important factors affecting the quality of Chinese medicine decoction pieces. Therefore, it was listed as one of the indicators. In this experiment, the total amount of 4 kinds of amino acids and appearance and properties were used as comprehensive evaluation indicators, and the comprehensive score was calculated using the weighted scoring method. Since the appearance and properties and the internal components of the decoction pieces are equally important, the weight of the appearance and properties of stir-fried Gallus gallus domesticus Endothelium Corneum is 0.5, and the weight of the total amount of 4 kinds of amino acids index is also 0.5. The experimental arrangements and results are shown in Table 3, and the variance analysis is shown in Table 4.

[0089] Table 3 Orthogonal Test Analysis of the Continuous Process for Stir-fried Gallus gallus domesticus Endothelium Corneum

[0090]

[0091]

[0092] Note: Appearance and properties score = (Appearance and properties score / Appearance and properties score MAX) * Appearance and properties weight; Total amount of 4 kinds of amino acids score = (Total amount of 4 kinds of amino acids % / Total amount of 4 kinds of amino acids % MAX) * Total amount of 4 kinds of amino acids weight

[0093] Table 4 Variance Analysis of the Comprehensive Score of Stir-fried Gallus gallus domesticus Endothelium Corneum

[0094] Factor SS MS F Significance A 137.203 68.602 10.791 P>0.05 B 284.14 142.07 22.347 P<0.05 C 12.715 6.358 1 P>0.05 D (Error) 12.71 6.355

[0095] Note: F0.05(2, 2) = 19.

[0096] From the intuitive analysis, it can be seen that the order of the influence of each factor on the processing technology of stir-fried Gallus gallus domesticus Endothelium Corneum is B > A > C. The variance analysis shows that factor B has a significant influence on the processing technology, while factors A and C have no significant influence on the processing technology. Therefore, from the intuitive analysis, variance analysis, and actual production situation, the optimal processing technology for stir-fried Gallus gallus domesticus Endothelium Corneum is A3B2C2, that is, put 170 KG of river sand into the electromagnetic continuous medicine stirrer, heat it to the temperature of the medium (river sand) at 220 °C, set the medicine stir-frying frequency at 40 HZ, continuously input Gallus gallus domesticus Endothelium Corneum from the conveyor belt, and stir-fry it (the stir-frying time is about 50 seconds).

[0097] Validation Test

[0098] To verify the scientificity, stability and repeatability of the optimal processing technology of stir-frying chicken gizzard-membrane with the electromagnetic continuous medicine stir-frying machine, three verification experiments were carried out. Take chicken gizzard-membrane and prepare three samples of stir-fried chicken gizzard-membrane according to the optimized continuous processing technology, and measure the total amount of four amino acids. The results are shown in Table 5 below.

[0099] Table 5 Verification Test

[0100] Number Appearance and Character Total Amount of 4 Amino Acids / % 1 Uniform Swelling, Surface Dark Yellow 8.3 2 Uniform Swelling, Surface Dark Yellow 7.9 3 Uniform Swelling, Surface Dark Yellow 8.0

[0101] Analyze the properties and the total amount of four amino acids of the three batches of stir-fried chicken gizzard-membrane obtained by processing. The results show that the properties and the total amount of four amino acids of the stir-fried chicken gizzard-membrane processed by the optimized continuous stir-frying technology are relatively stable, indicating that the continuous production process is relatively stable, controllable, and the appearance properties of the samples are good.

[0102] In summary, in the method of the present invention, the auxiliary materials and the materials are automatically separated inside the electromagnetic continuous sand roasting machine, saving manpower, having less energy consumption, a large output per unit time, stable quality of chicken gizzard-membrane, a relatively high foaming and swelling rate, and an extremely low scorching rate, meeting the needs of modern clinical application of traditional Chinese medicine; the separation of the auxiliary materials and the materials inside the electromagnetic continuous sand roasting machine improves the environment. The appearance color and luster of the processed chicken gizzard-membrane products are uniform, the swelling is uniform, and they are not broken. Compared with the traditional processing of chicken gizzard-membrane, the amino acid content is significantly increased. This processing method has controllable quality, simple and reasonable method.

[0103] Obviously, the above embodiments are merely examples given for clear illustration and not limitations on the implementation manners. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation manners here. And the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A continuous processing method for gallus gallus domesticus gizzard-membrane, characterized in that, It includes the step of stir-frying the chicken gizzard-membrane with sand under electromagnetic action; wherein, the temperature of the stir-frying with sand step is 210°C - 250°C; the electromagnetic frequency of the stir-frying with sand step is 35HZ - 50HZ; the time of the stir-frying with sand step is 35 - 60s.

2. The continuous processing method of chicken gizzard-membrane according to claim 1, characterized in that the temperature of the stir-frying with sand step is 220°C - 240°C.

3. The continuous processing method of chicken gizzard-membrane according to claim 1 or 2, characterized in that the electromagnetic frequency of the stir-frying with sand step is 40HZ - 50HZ.

4. The continuous processing method of chicken gizzard-membrane according to any one of claims 1-3, characterized in that, the time of the stir-frying with sand step is 40 - 50s.

5. The continuous processing method of chicken gizzard-membrane according to any one of claims 1-4, characterized in that, the particle size of the sand medium for the stir-frying with sand step is 1 ± 0.2mm.

6. The continuous processing method of chicken gizzard-membrane according to claim 5, characterized in that, the mass ratio of the chicken gizzard-membrane to the sand medium is 1:150 - 1:

250.

7. The continuous processing method of chicken gizzard-membrane according to claim 5 or 6, characterized in that, The method further includes the step of preheating the sand medium to the stir-frying temperature.

8. The continuous processing method of chicken gizzard-membrane according to any one of claims 1-7, characterized in that The stir-frying with sand step includes the step of placing the chicken gizzard-membrane in an electromagnetic continuous sand stir-frying machine for stir-frying.

9. Use of the continuous processing method of chicken gizzard-membrane according to any one of claims 1 - 8 in the field of traditional Chinese medicine processing.

10. A processed product of gallus gallus domesticus gizzard-membrane, characterized in that, Prepared by the method according to any one of claims 1 - 8.

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