鹿茸片(pian)和(he)鹿茸粉的制(zhi)作流程(cheng)與加工工藝
鹿茸(rong)片是(shi)把整(zheng)個鹿茸(rong)切(qie)成片,鹿茸(rong)粉(fen)是(shi)將鹿茸(rong)弄干(gan)后磨成粉(fen),今(jin)天就給(gei)大家介紹一下(xia)它們(men)的(de)制作流程。
茸片(厚片)加工
原(yuan)茸(rong)(rong)片(pian)即是鹿茸(rong)(rong)經(jing)過軟化(hua)后,用特(te)制(zhi)的切具切成的薄片(pian)。這是鹿茸(rong)(rong)利(li)用的古老形(xing)式,因此加工方(fang)法(fa)很(hen)多。
大體分為軟(ruan)化(hua)和切(qie)(qie)片(pian)兩道工序。切(qie)(qie)片(pian)前準備:首先(xian)用(yong)(yong)(yong)(yong)無煙火(huo)(酒(jiu)(jiu)精燈、電爐等(deng))燎去(qu)(qu)鹿(lu)(lu)茸(rong)(rong)(rong)茸(rong)(rong)(rong)毛,用(yong)(yong)(yong)(yong)竹刀(dao)刮凈。也有(you)不去(qu)(qu)毛的(de),然后將(jiang)(jiang)枝杈分解(jie)。軟(ruan)化(hua):基(ji)本(ben)方(fang)法是(shi)50--55度酒(jiu)(jiu)浸(jin)(jin)(jin)法,可往鹿(lu)(lu)茸(rong)(rong)(rong)髓(sui)質部灌酒(jiu)(jiu),亦可將(jiang)(jiang)茸(rong)(rong)(rong)放在酒(jiu)(jiu)內浸(jin)(jin)(jin)泡,較多用(yong)(yong)(yong)(yong)的(de)是(shi)將(jiang)(jiang)茸(rong)(rong)(rong)的(de)斷端(duan)浸(jin)(jin)(jin)在酒(jiu)(jiu)內0.5~l小(xiao)時,通(tong)過毛細作用(yong)(yong)(yong)(yong),使(shi)鹿(lu)(lu)茸(rong)(rong)(rong)被(bei)酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run)。可用(yong)(yong)(yong)(yong)50℃熱酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run),也可用(yong)(yong)(yong)(yong)20℃溫度下(xia)的(de)涼酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run)。被(bei)酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run)的(de) 鹿(lu)(lu)茸(rong)(rong)(rong)加熱更易(yi)軟(ruan)化(hua),加熱方(fang)法有(you)三:一是(shi)在50--60℃烘烤(kao)2~3小(xiao)時;二(er)是(shi)用(yong)(yong)(yong)(yong)鍋蒸,水沸騰(teng)后,悶(men)1—1.5小(xiao)時;三是(shi)放在罐中(zhong)悶(men)2~3天,翻動3~4 次,低(di)溫涼酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run)可自(zi)然軟(ruan)化(hua);用(yong)(yong)(yong)(yong)酒(jiu)(jiu)浸(jin)(jin)(jin)潤(run)后的(de)茸(rong)(rong)(rong)段還(huan)可用(yong)(yong)(yong)(yong)炭(tan)火(huo)烤(kao),使(shi)茸(rong)(rong)(rong)軟(ruan)化(hua)后再切(qie)(qie)片(pian),邊(bian)(bian)切(qie)(qie)邊(bian)(bian)烤(kao),直至切(qie)(qie)完為止。切(qie)(qie)片(pian):切(qie)(qie)鹿(lu)(lu)茸(rong)(rong)(rong)原片(pian)的(de)工具有(you)手刀(dao),即如切(qie)(qie)菜方(fang)法,有(you)的(de)用(yong)(yong)(yong)(yong)中(zhong)藥的(de)切(qie)(qie)刀(dao)或特(te)制(zhi)的(de)半自(zi)動切(qie)(qie)片(pian)機。切(qie)(qie)片(pian)厚(hou)度為0.5~1.0毫米,邊(bian)(bian)切(qie)(qie)邊(bian)(bian)逐片(pian)擺在事先(xian)用(yong)(yong)(yong)(yong)吸潮紙釘成本(ben)子(zi)的(de)各頁上,然后用(yong)(yong)(yong)(yong)特(te)制(zhi)的(de)壓(ya)力器壓(ya)平(ping)干燥。之(zhi)后按不同等(deng)級分開包裝。
肖氓(1981)介紹泰國原茸片加工與我國稍有不同:先(xian)將鹿茸鋸(ju)口(kou)、釘眼用石蠟封嚴(yan),刮(gua)毛,用藥液(特制)反復洗刷,再用清水洗凈,白布包(bao),硫(liu)磺熏(xun)蒸,60℃烘箱加溫(wen)2小時,軟化后縱軸切(qie)開~分為二,刮(gua)平鋸(ju)面和(he)刮(gua)掉茸皮,向(xiang)切(qie)面噴白酒(jiu),再裝入(ru)布袋中軟化,分段(duan)切(qie)成0.35~0.45毫米(mi)厚的片,按枝段(duan)拼在一起(qi)呈茸形,包(bao)裝出售(shou)。
薄茸片加工
鹿茸薄片在20世紀60年代后期出現于香港市場上。因其只有幾微米厚,放在口中可以自然溶化,用起來更加方便,曾一度受到用戶的歡迎。
但因(yin)其在加工(gong)過程中(zhong)使茸內(nei)有機成(cheng)分(fen)流失和以蛋清、鹿(lu)皮(pi)等作整(zheng)型輔料,從而降低(di)了(le)鹿(lu)茸的有效成(cheng)分(fen)含量,此(ci)加工(gong)方法不可取。
其加工工藝簡介如下:
分段(duan)(duan)、開(kai)條(tiao):將鹿(lu)(lu)茸(rong)(rong)燎(liao)去茸(rong)(rong)毛、洗凈,從主干(gan)頂部(bu)開(kai)始,鋸成(cheng)15~20厘米的茸(rong)(rong)段(duan)(duan)。在(zai)清(qing)水(shui)中浸泡30分鐘,或在(zai)濕稻殼中埋6~12小(xiao)時,使干(gan)燥(zao)的鹿(lu)(lu)茸(rong)(rong)充(chong)分吸收水(shui)分,然后在(zai)籠屜(ti)上(shang)蒸(zheng)1--1.5小(xiao)時,蒸(zheng)軟的鹿(lu)(lu)茸(rong)(rong)去掉(diao)茸(rong)(rong)表皮(pi)后再剝下真皮(pi)備用。依茸(rong)(rong)的粗細(xi)不同(tong)縱向切成(cheng)4~6條(tiao)(茸(rong)(rong)頂端可切蠟片部(bu)分切勿開(kai)條(tiao))。每段(duan)(duan)茸(rong)(rong)切條(tiao)后要用線按原茸(rong)(rong)樣纏住,在(zai)80~90℃條(tiao)件(jian)下干(gan)燥(zao)l~2小(xiao)時,再使鹿(lu)(lu)茸(rong)(rong)脫掉(diao)水(shui)分。
蒸(zheng)(zheng)纏:將(jiang)干燥的(de)茸(rong)(rong)條放在(zai)雞(ji)蛋清(qing)(qing)中(目(mu)的(de)在(zai)于增加(jia)茸(rong)(rong)的(de)韌(ren)性(xing))浸泡12~24小(xiao)(xiao)時(shi),使茸(rong)(rong)條充分吸收雞(ji)蛋清(qing)(qing)后再(zai)將(jiang)茸(rong)(rong)條拼在(zai)一(yi)起,包(bao)(bao)裹白布(bu),用(yong)細繩纏緊(jin)(jin),在(zai)籠屜上蒸(zheng)(zheng)1小(xiao)(xiao)時(shi)左(zuo)右(you),取出重新(xin)用(yong)白布(bu)纏裹,用(yong)細繩纏緊(jin)(jin),使茸(rong)(rong)粗(cu)度變(bian)細,再(zai)上籠屜蒸(zheng)(zheng),再(zai)纏、再(zai)蒸(zheng)(zheng),反復(fu)3次(ci),這時(shi)茸(rong)(rong)的(de)粗(cu)度減(jian)少1/3~2/3。去掉(diao)白布(bu),包(bao)(bao)裹鹿(lu)茸(rong)(rong)真皮(pi),真茸(rong)(rong)皮(pi)外(wai)再(zai)包(bao)(bao)裹脫毛刮凈的(de)鹿(lu)皮(pi),鹿(lu)皮(pi)外(wai)再(zai)包(bao)(bao)裹白布(bu),細綿纏緊(jin)(jin)再(zai)蒸(zheng)(zheng),反復(fu)兩次(ci),這就是所謂的(de)“六蒸(zheng)(zheng)五(wu)纏”,使鹿(lu)茸(rong)(rong)與(yu)茸(rong)(rong)皮(pi)、鹿(lu)皮(pi)融為一(yi)。這時(shi)茸(rong)(rong)的(de)直(zhi)徑(jing)為2厘米左(zuo)右(you)。
干燥:
將經過蒸纏的茸(rong)條去掉白布進行(xing)干(gan)燥處理。方(fang)法是:先(xian)將高粱(liang)(liang)米(mi)、大(da)米(mi)煮開花(hua),烘干(gan),盛在(zai)木箱或鐵箱等容器內,將茸(rong)條埋在(zai)烘干(gan)的高粱(liang)(liang)米(mi)(花(hua))、大(da)米(mi)(花(hua))中(zhong),每天更換一次烘干(gan)的米(mi),持續6~8天,使(shi)茸(rong)條達到硬而脆、軟而挺堅、有彈(dan)性的程(cheng)度。
刨(bao)(bao)(bao)(bao)片:刨(bao)(bao)(bao)(bao)茸(rong)片的(de)刨(bao)(bao)(bao)(bao)刀是用優質(zhi)(zhi)刃鋼制(zhi)成,寬10~13厘米(mi)。將(jiang)刨(bao)(bao)(bao)(bao)床鑲嵌在(zai)(zai)長凳上(shang),用硬質(zhi)(zhi)木板等調整好(hao)刨(bao)(bao)(bao)(bao)片的(de)厚度。刨(bao)(bao)(bao)(bao)片時,將(jiang)茸(rong)條(tiao)用特制(zhi)的(de)茸(rong)夾(jia)夾(jia)好(hao),均勻有力,反(fan)復在(zai)(zai)刨(bao)(bao)(bao)(bao)刀上(shang)刨(bao)(bao)(bao)(bao),厚度要求在(zai)(zai)7~10微米(mi)。將(jiang)刨(bao)(bao)(bao)(bao)出(chu)的(de)茸(rong)片放(fang)在(zai)(zai)吸性(xing)好(hao)、韌性(xing)強的(de)紙頁里擺平(ping)夾(jia)好(hao),用加壓器壓平(ping),脫水,干后分成等級,即可(ke)包裝出(chu)售。
1990年(nian)吉(ji)林省(sheng)四平市種鹿場又研制出一種新的薄(bo)茸片加(jia)工(gong)法:由鹿角膠取代蛋清(qing)作充(chong)填賦形物,用機械一次成型,改變了衛(wei)生條件,減(jian)少了鹿茸有(you)效(xiao)成分的損失,提高工(gong)效(xiao)和(he)質量(liang),此(ci)項成果已通(tong)過省(sheng)級鑒定(ding)。
現(xian)在(zai)國內(nei)已生產(chan)各種型號的鹿茸切片機,工作起(qi)來效(xiao)率高,質量好。
鹿茸粉加工
鹿茸(rong)粉是利用(yong)鹿茸(rong)的最(zui)簡便形(xing)式,只是人們擔(dan)心其(qi)純度,所(suo)以應(ying)用(yong)并(bing)未流行。其(qi)加工(gong)方法有酒炙(zhi)法或烘(hong)干法幾種。
酒炙法:是將(jiang)鹿茸(rong)(rong)切成(cheng)厚片,將(jiang)茸(rong)(rong)片放(fang)在鐵絲篩內文火烘(hong)烤(kao)(kao),到燙(tang)手程(cheng)度(50~60℃)放(fang)在白酒內漬(zi)淬(cui),取出再烤(kao)(kao)熟、再漬(zi)淬(cui),反復(fu)3~5次,直至(zhi)茸(rong)(rong)片邊(bian)上泛(fan)起(qi)小泡,呈深黃色(se)并(bing)有酥香味(wei),茸(rong)(rong)質松(song)脆,冷涼后粉末。
酥(su)炙法:將銅鍋放(fang)(fang)在沸水上(shang)浴(yu)熱,放(fang)(fang)入(ru)茸片(pian)翻炒,炒至(zhi)徽黃,放(fang)(fang)在牛(niu)乳(ru)中漬淬,反復3~5次,酥(su)至(zhi)金黃色,有酥(su)香氣(qi),茸質酥(su)脆,冷涼后粉(fen)末。
烘烤法(fa):將鹿茸切(qie)片(pian)或砸成碎(sui)塊。在(zai)80~100℃干燥箱內烘烤5~6小時(shi),斷面呈微(wei)黃色,可取出冷涼粉碎(sui)。
以上就(jiu)是鹿茸(rong)片和鹿茸(rong)粉的(de)制作方法,希望大家對(dui)它們(men)有(you)(you)所了解,對(dui)我們(men)日后食(shi)用(yong)它有(you)(you)一(yi)定(ding)幫(bang)助,希望對(dui)大家有(you)(you)用(yong)。