? Processing method of tortoise shell

This product is the dried carapace of Trionyx sinensis.

job operation

First put it in a steamer, steam it in boiling water for 45 minutes, take it out, put it in hot water, immediately remove the pulp with a hard brush, wash it and dry it in the sun (Pharmacopoeia). Soak, peel and remove pulp, wash, and dry in the sun at night until there is no odor (Pharmacopoeia 77). Take the original medicinal materials, put them into a tank or pool, soak them in rice swill or clear water, the water is about 18cm higher than the medicinal materials, seal the tank, soak them for 20-30 days, soak them until the skin and bones are separated to a certain extent, take them out, wash them with clear water for 2-3 times, dry them in the sun, and remove the dander by air separation (Beijing). Take the original medicinal materials, pick out impurities and bury them underground. Spread 1 layer of wet sand first, bury 1 layer of turtle shell, 1 layer of wet sand, 1 layer of turtle shell, take it out when the skin and meat are separated, wash it with clear water, dry it in the sun or dry it in the sun, and remove the dander by air separation (Beijing). Put the tortoise shell in a jar or underground, soak it in lime and alkaline water for about 10 days, take it out, crush it, peel and remove the meat, rinse it with clear water and dry it in the sun. Each turtle shell100t, lime100kg and alkali 2.5kg (Hebei).

2. Mash when cutting (Beijing).

Third, baking.

1. Make sand with vinegar, put it in a pot, stir-fry it with strong fire, add the washed turtle shell, turn it constantly, scald it until the surface is slightly yellow, take it out, sieve it out, quench it with vinegar, dry it, and mash it if necessary. Each tortoise shell 100kg, 20kg vinegar (Pharmacopoeia 85).

2. Stir-fry the turtle shell with low fire until it is black and yellow (fusion).

3. Sand-ironing: stir-fry the sand, add the raw turtle shell, stir-fry until the crispy surface is light yellow, take it out, remove the sand, and let it cool (Zhejiang).

Modern research

1. This paper reports that fresh or frozen pig pancreas is taken to remove the outer fat and connective tissue. Weighing, mincing, adding a little water, stirring, squeezing, filtering with gauze, and mixing the filtrate with 0.5% solution. Adjust the pH value to 8.0-8.4 with alkali (Na2CO3). When the water bath is heated to nearly 40 degrees, add the cooked tortoise shell or tortoise shell to completely submerge it, and reserve a water layer of 3-5 cm on it. Keep the temperature at 35-40℃ and stir every 2-3 hours 1 time. After about 12- 16 hours, all the remaining skins and meat can be removed, taken out, cleaned and dried in the sun until there is no peculiar smell.

The method has the advantages of easily available raw materials, simple equipment, convenient operation and low cost. Saves time and is beneficial to large-scale production. Processed turtle shell. The tortoise shell has good color, no flesh residue, and the nail block is easy to crack, but in the next sand ironing, the fire should be light, and the amount of vinegar used for vinegar baking should be increased by about half. Therefore, whether it has an effect on animal glue remains to be studied (Donggou County Pharmaceutical Company of Liaoning Province: Chinese Herbal Medicine Communication, (4):42 1973).

2.ASI.398 protease, 209 alkaline protease, 166 actinomycetes neutral enzyme and AT3. The hydrolysis rate of tortoise shell, tortoise shell membrane and residual meat was preliminarily screened by using 942 protease. On this basis, the amplification test and quality verification were carried out. The results show that, taking the setting equipment in leather industry-hanging drum as machinery, and using ASI and 398 protease preparation for hydrolysis under the condition of rotating and stirring, the skin and residual meat can be effectively corroded in a short time, and the skin and bone can be separated, which meets the quality requirements of processed raw products of tortoise shell and turtle shell. The process has high efficiency, simple process and is not limited by seasonal climate. It has certain advantages (Tian Dafang et al.: bulletin of traditional Chinese medicine, (1): 19, 198 1).

3. Rotting has been used to remove carrion and dirty clothes attached to tortoise shells and tortoises. In recent years, the improved method is to add protease, animal organs or other microorganisms. Manual control speeds up the process, but for the same reason as corruption. While removing carrion and dirty clothes, some useful collagen will be lost. The author tried the Kjeldahl method to determine the content of protein, and explored the improvement of processing methods of tortoise plastron and turtle shell. The following results were obtained:

(1) The distribution of protein content in tortoise shell and tortoise shell fragments is relatively uniform, and there is not much difference. The protein content of tortoise shell cornea (coat) is 77.5%, which is more than three times higher than that of tortoise back. However, it mainly belongs to keratin, which is difficult to fry (only 33.52% is fried after 72 hours of boiling in water). Therefore, using Ejiao to boil soup has little effect.

(2) The protein content of the decomposed tortoise shell lost, and the raw tortoise shell lost 9.07% compared with the original tortoise shell; The loss of raw tortoise shell is 10.32% than that of original tortoise shell.

(3) Raw tortoise plastron and raw turtle shell are boiled in water, which is extremely difficult to fry in protein. Therefore, it is recommended to process tortoise shells. The turtle shell abandoned the traditional rotten method and changed to boiled method. However, the raw tortoise shell is the same as the rotten method, and it needs hot alkaline water to remove oil, otherwise it will turn yellow easily if it is left for a long time.

(4) Raw tortoise plastron contains 2 1.990% of protein, roasted tortoise plastron contains 22.937% of protein, and the content of protein increases by 4.3%. The content of protein in raw turtle shell was 2 1.928%, and the content of protein in roasted turtle shell was 2 1.727%, which decreased by 0.9%, indicating that the content of protein in raw turtle shell was basically stable. However, compared with the corresponding raw products, the frying rate is greatly improved (the fried tortoise shell is increased by 14 times and the turtle shell by 1 1.6 times). The reason for the improvement may be that the baked products are crisp and loose, and the gaps become more, which greatly increases the contact area with water.

The above results show that:

(1) It is reasonable to stipulate in the processing specification that the prescription "only the drug name is the auxiliary product";

(2) The decocting time should be prolonged appropriately. The first 2.5 hours are mainly barbecue, and then the frying speed slows down. If raw products are used as medicine, they should be fried first;

(3) Stir-fried products should be used as raw materials when cooking glue (Lv Bingsen: Pharmaceutical Bulletin, (6): 3 1, 198 1). 4. Taking protein content as the main index, the quality of tortoise shell and turtle shell processed by pyrolysis such as steaming, high pressure steaming, boiling and sand scalding was compared. It was observed that the content of protein in products with different processing methods was different. The order of protein content in tortoise plastron is sanding > steaming > high pressure steaming > boiling. The order of turtle shell is steaming > high pressure steaming > boiling > sand ironing, but there is little difference. Appearance quality is more agricultural than sand ironing. The products of the other three methods are clean and shiny. Among them, the steaming method not only has a slightly higher protein content, but also does not lose water-soluble components as easily as the boiling method, and does not require additional equipment as the high-pressure steaming method. Compared with the traditional method, the protein content of the steamed turtle shell is 2.8 1% higher than that of the processed turtle shell, and the protein content of the steamed turtle shell is 4.43% higher than that of the traditional product. Statistical analysis shows that the effect of steaming method to improve the content of protein is extremely significant (Mingshan Li: Chinese Herbal Medicine Science and Technology, (6): 27, 1984).

5. Volvariella volvacea believes that macromolecular organic matter in the culture medium is decomposed into small molecules by various decomposing enzymes, and then absorbed and utilized. Scales, tendons and fascia on tortoise shell and tortoise shell are all protein compounds, which can be used as nutritional sources of Volvariella volvacea. The single mushroom solid fermentation method was used to purify tortoise shell and turtle shell, which overcame the shortcomings of traditional methods. It is considered that the strain has wide source, simple operation, low cost and practical value (Zhang Dezheng: Chinese herbal medicine (5): 35, 1985).