Contents 1 Pinyin 2 Overview 3 Processing method of fried donkey-hide gelatin 4 Characteristics of fried donkey-hide gelatin 5 Processing effect of fried donkey-hide gelatin 6 Research on the processing of donkey-hide gelatin 6.1 Effect on chemical composition 6.2 Process research 7 Storage method of fried donkey-hide gelatin 8 Attached reference materials: 1. Glue beads in ancient books. This is a redirect entry, sharing the content of fried donkey-hide gelatin. For the convenience of reading, the fried donkey-hide gelatin below has been automatically replaced with glue beads. You can click here to restore the original appearance, or use the note method to display 1 Pinyin
jiāo zhū 2 Overview
The glue beads are The processed product of donkey-hide gelatin. The preparation of donkey-hide gelatin has been around since the Han Dynasty, see "Jingui Jade Han Jing". Donkey-hide gelatin is a solid glue made by boiling and concentrating the skin of the equid donkey Equus asinus Linnaeus [1]. Donkey-hide gelatin is sweet in taste and neutral in nature. It returns to the lung, liver and kidney meridians. It has the functions of nourishing blood, nourishing yin, moistening dryness, and stopping bleeding. It is used for blood deficiency and chlorosis, dizziness and palpitations, muscle weakness, restlessness and insomnia, internal movement of wind due to deficiency, and dryness of the lungs. Cough, cough with hemoptysis, vomiting blood and urine, blood in the stool, metrorrhagia, and fetal leakage in pregnancy. The raw product of donkey-hide gelatin is used for blood deficiency and chlorosis, dizziness and palpitations, irritability and insomnia, deficiency of wind and internal movement, warm and dryness that damages the lungs, and dry cough without phlegm [1]. After frying, clam powder becomes spherical, with loose texture, grayish-white or grayish-brown appearance, honeycomb-like interior, slightly fragrant and slightly sweet taste [1]. The appearance of puhuang will turn brown after frying, and the rest will be fried with clam powder [1]. After frying, the greasy properties are reduced and the bad smell is corrected at the same time [1]. Clam powder gum beads are good at nourishing the lungs and moisturizing dryness, and can be used for cough due to yin deficiency, long-term cough with little phlegm or blood in the phlegm [1]. Puhuang gum beads have strong hemostasis and collateral-calming properties, and are mostly used for coughing up blood due to yin deficiency, metrorrhagia, and bloody stools [1]. 3. The processing method of glue beads
In the Han Dynasty, there was Zhi Ling Ji Bo ("Jin Gui Yu Han Jing") [1].
During the Liu and Song Dynasties of the Southern and Northern Dynasties, pig fat was soaked and roasted ("Lei Gong Pao Roasting Theory") [1].
Zhizhu ("Secrets of Waitai") appeared in the Tang Dynasty [1].
In the Song Dynasty, stir-fried clam powder ("Quansheng Zhimi Prescription"), stir-fried yellow clam ("Taiping Shenghui Prescription"), fried rice ("Shengji Zonglu") were added. ), stir-frying with bran ("Yangyu Baoqing Collection"), water soaking and steaming ("Leibian Zhu Shiji Medical Prescriptions") and other methods [1].
In the Ming and Qing dynasties, stir-fried grass ash ("Pu Ji Fang"), stir-fried noodles ("Compendium of Materia Medica"), stir-fried puhuang, stir-fried oyster powder ("Compendium of Materia Medica"), and wine steaming ( "Depei Materia Medica") and other methods [1].
The main cooking methods now include fried clam powder, fried puhuang, etc.[1]
How to make donkey-hide gelatin: Take the donkey-hide gelatin block, bake it over a slow fire until soft, and cut it into small cubes [1].
The method of preparing clam powder glue beads is as follows: put an appropriate amount of clam powder into a hot pot, stir-fry over medium heat until it becomes flexible, add diced donkey-hide gelatin, stir constantly, and stir-fry until it bulges into a spherical shape. When there is no runny heart, take it out, sift out the clam powder and let cool [1].
For every 100kg of donkey-hide gelatin, 30-50kg of clam powder is used[1].
The method of preparing Puhuang gum beads is as follows: place Puhuang in a hot pot, stir-fry over medium heat until it changes color slightly, add donkey-hide gelatin, stir constantly, and stir-fry until it swells into a spherical shape and has no gum inside. When it becomes soft, take it out, sieve out the puhuang, and let it cool [1]. 4 Characteristics of glue beads
Donkey-hide gelatin is a rectangular or small square, dark brown, shiny, bright cross-section, brown when viewed in the light, translucent, hard and brittle, with a slightly fishy smell and a slightly sweet taste. [1].
After frying, clam powder becomes spherical, loose and foamy in texture, off-white or gray-brown in appearance, honeycomb-shaped inside, slightly fragrant and slightly sweet in taste[1].
After frying, the appearance of puhuang will turn brown, and the rest will be fried with clam powder[1]. 5 The processing effect of glue beads
Ejiao raw product is used for blood deficiency and chlorosis, dizziness and palpitations, upset and insomnia, deficiency of wind, internal movement of wind, warm and dryness that hurts the lungs, and dry cough without phlegm [1]. For example, Coptis Ejiao Decoction ("Annotations on Febrile Diseases") is used to treat yin deficiency and excessive fire, upset and insomnia; Qingzao Jiufei Decoction ("Annotations on Febrile Diseases") is used to treat warm-dryness that hurts the lungs, dry cough without phlegm, dry throat, upset and thirst, and dry tongue without coating. Door Law") [1].
After frying, the greasy properties are reduced and the bad smell is corrected[1].
Clam powder glue beads are good at replenishing the lungs and moisturizing dryness [1]. It is used for cough due to yin deficiency, long-term cough with little phlegm or blood in the phlegm [1]. For example, the Bufei Ejiao Decoction ("Pediatric Medicine Zhijue") [1] can be used to treat lung deficiency and excessive fire, cough, wheezing and swallowing with little phlegm, or blood in the phlegm.
Puhuang gum beads have strong hemostasis and collaterals effect [1]. It is mostly used for coughing up blood due to yin deficiency, metrorrhagia, and hematochezia [1]. For example, Huangtu Decoction ("Jingui Yaoluo Prescription") is used to treat blood in the stool, or vomiting blood, pale blood, and lukewarm limbs caused by insufficient spleen yang; Jiao moxa is used to treat weak Chong and Ren, leakage during metrorrhagia, and bleeding during pregnancy. Tang ("Jingui Yaoluo Prescription") [1]. 6 Research on the processing of donkey-hide gelatin
Donkey-hide gelatin is mostly composed of collagen and its partial hydrolyzate, with a total nitrogen content of 16%, and contains 17 kinds of amino acids, glycosaminoglycans dermatan sulfate, calcium, sulfur, etc. 18 kinds of inorganic elements, etc.[1]. Processing has a certain impact on its composition [1].
6.1 Impact on chemical composition
Analysis of amino acids and trace elements in donkey-hide gelatin and its processed products shows that donkey-hide gelatin contains the most glycine, followed by proline, and the content varies in different places of origin [1]. After processing, the content of some amino acids slightly decreases, and the content of some amino acids slightly increases, but there is basically no effect on the content of most amino acids. The content of trace elements varies significantly depending on the place of production [1].
A comparative study of fried donkey-hide gelatin and donkey-hide gelatin showed that the amino acids contained in the hydrolyzate treated with the same conditions were measured with an amino acid automatic analyzer. Both contained the same type of amino acids, but the amino acids of donkey-hide gelatin The total amount is 63.55%, and the total amino acid content of fried donkey-hide gelatin is 73.13%[1]. The content of fried donkey-hide gelatin is higher than that of donkey-hide gelatin. This is because the moisture content is greatly reduced after being blanched. At the same time, the blanching temperature can reach 140°C, and the peptide bonds are easily broken, which also increases the amino acid content [1]. However, the heating time of stir-frying is short, and the amino acid types do not change [1]. After scalding donkey-hide gelatin into beads, it can be boiled in decoction and easily crushed to prepare pills, powders and other preparations [1].
The total amino acids of diced donkey-hide gelatin, roasted donkey-hide gelatin, roasted donkey-hide gelatin, and boiled donkey-hide gelatin were measured, as well as comparative experiments on the thaw rate and dissolution rate. The results showed that there was no significant difference in the amino acid content among the three. The diced donkey-hide gelatin dissolves slowly, and the content of blanched donkey-hide gelatin is slightly lower due to the coking and deterioration of protein on the surface, while the quality of roasted donkey-hide gelatin is better [1]. 6.2 Process Research
(1) Experiments have shown that the blanching conditions of donkey-hide gelatin are functionally related to the clam powder temperature and blanching time [1]. When the clam powder temperature is between 145°C and 160°C and the time is 3 to 5 minutes, the quality of the processed product is better [1].
(2) Bake the donkey-hide gelatin block in an oven at 80°C for 10 minutes, take it out and cut into "donkey-hide gelatin cubes" [1]. Put an appropriate amount of clam powder (or talc powder) in a special baking pan and spread it out (about 5cm thick), put it in the oven to preheat, and when it is preheated to 150°C, take out the baking pan, add donkey-hide gelatin, and bake it in the oven. After 10 minutes, take it out and sift out the clam powder (or talcum powder) [1].
7 How to store glue beads