CN-122005613-A - Preparation method of vinegar turtle shell decoction pieces

CN122005613ACN 122005613 ACN122005613 ACN 122005613ACN-122005613-A

Abstract

Provides a preparation method of vinegar turtle shell decoction pieces, belonging to the technical field of traditional Chinese medicine decoction piece processing. The method comprises the steps of sorting, steaming, removing skin and meat, primary drying, sand scalding, vinegar quenching, secondary drying, packaging and the like. The invention realizes the standardization and scale production of the vinegar turtle shell by quantifying key technological parameters such as steaming time, sand scalding temperature, drying temperature and the like and combining equipment such as a steaming pot, a roller type medicine frying machine, a drying room and the like. The vinegar turtle shell decoction pieces produced by the method are crisp in texture, stable and controllable in quality and high in production efficiency, overcome the defects of uneven heating and unstable quality of the traditional manual operation, and are suitable for industrial mass production.

Inventors

LIU WENBO
CHEN XIAOHUI
WU ZHONGLIANG
XU DAN
MAO XIAOCHUN

Assignees

陕西泓森中药饮片有限公司

Dates

Publication Date: 20260512
Application Date: 20260318

Claims (7)

1. A preparation method of vinegar turtle shell decoction pieces is characterized by comprising the following steps: sorting, namely removing impurities in the raw materials of the turtle shell; steaming, namely steaming the sorted turtle shells, removing skin and meat, and cleaning; First drying, namely drying the cleaned turtle shell; Scalding, namely mixing the dried turtle shell with the heated river sand to carry out sand scalding, sieving the river sand after scalding to the surface to be light yellow, and immediately quenching with table vinegar; Secondary drying, namely drying the vinegar quenched turtle shell again; Packaging, namely sub-packaging and sealing the turtle shell after secondary drying.
2. The method of claim 1, wherein the steaming step is performed by placing carapax Trionycis on a grate of a digester, feeding less than or equal to 300 kg/time, and steaming for 45 min when the temperature of the pot reaches 95deg.C.
3. The method for preparing vinegar-processed turtle shell decoction pieces of claim 1, wherein the first drying or the second drying is performed by adopting a drying room, the total loading amount of the drying room is less than or equal to 1800 kg/time, turtle shells are tiled in movable punching drying trays, the loading height of each layer of drying tray is less than or equal to 5cm, the loading amount is less than or equal to 20kg, and the drying temperature is set to 65 ℃.
4. The method for preparing vinegar-turtle shell decoction pieces of claim 3, wherein the first drying time is 1-2 hours, and the second drying time is 1.5-2.5 hours.
5. The method for preparing vinegar turtle shell decoction pieces according to claim 1, wherein the first drying or the second drying is carried out by adopting a closed sunlight drying room, the drying amount is less than or equal to 3000 kg/time, the turtle shell is paved on a drying table, and the turtle shell is turned once every 1 hour, and the turtle shell decoction pieces are dried until the moisture content is not more than 12.0%.
6. The preparation method of the vinegar-turtle shell decoction pieces according to claim 1, wherein in the scalding and quenching step, a drum-type stir-frying machine is adopted, the rotating speed is set to be 400 revolutions per minute, the temperature is 360 ℃, 50kg of river sand is added, 30kg of turtle shell is added after stir-frying until smooth, sand scalding is carried out for 12-15 minutes, and 20kg of vinegar is used for every 100kg of turtle shell.
7. The method of claim 1, wherein the removing of skin and meat in the steaming step is performed by putting steamed carapax Trionycis into hot water, and immediately removing skin and meat with a hard brush.

Description

Preparation method of vinegar turtle shell decoction pieces Technical Field The invention belongs to the technical field of processing of traditional Chinese medicine decoction pieces, and particularly relates to a preparation method of vinegar turtle shell decoction pieces. Background Carapax Trionycis is of Amyda sinensis of Amyda, is a traditional rare Chinese medicinal material, and has effects of nourishing yin, suppressing yang, relieving fever, removing steaming, softening and resolving hard mass. Carapax Trionycis has hard texture and fishy smell, and its processed products are mostly used in clinic without decoction. Vinegar turtle shell is one of the main processing varieties of turtle shell, and is made into crisp by a processing method of sand scalding and vinegar quenching, so that the effective components are easy to crush and decoct, and simultaneously the effects of deodorization, taste correction and liver entering and food retention elimination are enhanced. The existing vinegar turtle shell production process is mostly performed manually, and if common iron pan sand ironing is used, the problems of uneven heating, difficult temperature control, low production efficiency, unstable quality and the like exist. In addition, the traditional drying mode is mostly natural drying, is easily affected by weather, has long drying period and can possibly introduce secondary pollution. Therefore, a method for preparing vinegar turtle shell decoction pieces, which is standardized, can be produced in large scale and has stable and controllable quality, is needed. Disclosure of Invention The invention solves the technical problem of providing a preparation method of vinegar turtle shell decoction pieces, which has definite technological parameters and standard operation and can remarkably improve the production efficiency and the stability of product quality. In order to achieve the above purpose, the invention adopts the technical scheme that: a preparation method of vinegar turtle shell decoction pieces comprises the following steps: sorting, namely removing impurities in the raw materials of the turtle shell; steaming, namely steaming the sorted turtle shells, removing skin and meat, and cleaning; First drying, namely drying the cleaned turtle shell; Scalding, namely mixing the dried turtle shell with the heated river sand to carry out sand scalding, sieving the river sand after scalding to the surface to be light yellow, and immediately quenching with table vinegar; Secondary drying, namely drying the vinegar quenched turtle shell again; Packaging, namely sub-packaging and sealing the turtle shell after secondary drying. In the steaming step, the turtle shell is put on a grate of a steaming pot, the feeding amount is less than or equal to 300 kg/time, when the temperature of the pot body reaches 95 ℃, timing is started, and the steaming is carried out for 45 minutes. Further limiting the scheme, wherein the primary drying or the secondary drying adopts a drying room for drying, the total loading amount of the drying room is less than or equal to 1800 kg/time, the turtle shells are tiled in the movable punching drying plates, the loading height of each layer of drying plate is less than or equal to 5cm, the loading amount is less than or equal to 20kg, and the drying temperature is set to 65 ℃. Further limiting the scheme, the drying time of the primary drying is 1-2 hours, and the drying time of the secondary drying is 1.5-2.5 hours. Further limiting the scheme, wherein the first drying or the second drying adopts a closed sunlight drying room for drying, the drying amount is less than or equal to 3000 kg/time, the turtle shell is paved on a drying table, and the turtle shell is turned once every 1 hour, so that the moisture is not more than 12.0%. The method is further limited to the scheme, in the scalding and quenching step, a drum-type medicine frying machine is adopted, the rotating speed is 400 revolutions per minute, the temperature is 360 ℃, 50kg of river sand is firstly added, 30kg of turtle shell is added after the river sand is fried to smooth, sand scalding is carried out for 12-15 minutes, and 20kg of table vinegar is used for every 100kg of turtle shell. Further limiting the scheme, removing skin and meat in the steaming step, namely putting steamed turtle shells into hot water while the turtle shells are hot, and immediately brushing the skin and meat with a hard brush. Compared with the prior art, the invention has the advantages that: 1. The scheme has stable and controllable quality, reduces human operation errors by quantifying key process parameters such as steaming temperature, time, sand scalding temperature, time, drying temperature, time and the like, ensures that the quality of each batch of products is highly consistent, and meets the requirements of the modern medicine production quality management specification; 2. the scheme has high production efficiency, adopts equipmen