鹿茸片和鹿茸粉的制作流程與(yu)加工工藝(yi)
鹿(lu)茸片是把整個鹿(lu)茸切(qie)成(cheng)片,鹿(lu)茸粉是將(jiang)鹿(lu)茸弄干后磨(mo)成(cheng)粉,今天(tian)就給大(da)家(jia)介紹(shao)一(yi)下它們的制作流程。
茸片(厚片)加工
原茸(rong)(rong)片(pian)即(ji)是鹿茸(rong)(rong)經過軟化后,用特(te)制的(de)切具切成的(de)薄(bo)片(pian)。這是鹿茸(rong)(rong)利用的(de)古老形(xing)式,因(yin)此加工方法很多。
大體分(fen)為軟化和切(qie)(qie)(qie)片(pian)(pian)(pian)(pian)兩(liang)道工序(xu)。切(qie)(qie)(qie)片(pian)(pian)(pian)(pian)前準備(bei):首先用(yong)(yong)無煙火(酒(jiu)(jiu)(jiu)(jiu)精燈、電爐等(deng))燎去(qu)鹿茸(rong)(rong)茸(rong)(rong)毛,用(yong)(yong)竹(zhu)刀刮凈。也有(you)不去(qu)毛的(de),然(ran)后將(jiang)枝杈分(fen)解。軟化:基本方法(fa)(fa)是(shi)(shi)(shi)50--55度(du)酒(jiu)(jiu)(jiu)(jiu)浸法(fa)(fa),可(ke)往鹿茸(rong)(rong)髓質部灌酒(jiu)(jiu)(jiu)(jiu),亦可(ke)將(jiang)茸(rong)(rong)放在酒(jiu)(jiu)(jiu)(jiu)內(nei)浸泡,較多用(yong)(yong)的(de)是(shi)(shi)(shi)將(jiang)茸(rong)(rong)的(de)斷端浸在酒(jiu)(jiu)(jiu)(jiu)內(nei)0.5~l小(xiao)時(shi),通過毛細作用(yong)(yong),使鹿茸(rong)(rong)被酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run)。可(ke)用(yong)(yong)50℃熱(re)酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run),也可(ke)用(yong)(yong)20℃溫度(du)下(xia)的(de)涼(liang)酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run)。被酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run)的(de) 鹿茸(rong)(rong)加熱(re)更易軟化,加熱(re)方法(fa)(fa)有(you)三(san):一是(shi)(shi)(shi)在50--60℃烘烤2~3小(xiao)時(shi);二是(shi)(shi)(shi)用(yong)(yong)鍋蒸,水沸騰后,悶1—1.5小(xiao)時(shi);三(san)是(shi)(shi)(shi)放在罐中(zhong)悶2~3天(tian),翻動(dong)3~4 次,低溫涼(liang)酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run)可(ke)自(zi)然(ran)軟化;用(yong)(yong)酒(jiu)(jiu)(jiu)(jiu)浸潤(run)(run)(run)后的(de)茸(rong)(rong)段還(huan)可(ke)用(yong)(yong)炭火烤,使茸(rong)(rong)軟化后再切(qie)(qie)(qie)片(pian)(pian)(pian)(pian),邊切(qie)(qie)(qie)邊烤,直(zhi)至(zhi)切(qie)(qie)(qie)完為止(zhi)。切(qie)(qie)(qie)片(pian)(pian)(pian)(pian):切(qie)(qie)(qie)鹿茸(rong)(rong)原(yuan)片(pian)(pian)(pian)(pian)的(de)工具(ju)有(you)手刀,即(ji)如切(qie)(qie)(qie)菜(cai)方法(fa)(fa),有(you)的(de)用(yong)(yong)中(zhong)藥的(de)切(qie)(qie)(qie)刀或(huo)特制的(de)半自(zi)動(dong)切(qie)(qie)(qie)片(pian)(pian)(pian)(pian)機。切(qie)(qie)(qie)片(pian)(pian)(pian)(pian)厚度(du)為0.5~1.0毫米(mi),邊切(qie)(qie)(qie)邊逐片(pian)(pian)(pian)(pian)擺在事先用(yong)(yong)吸潮紙釘成本子的(de)各頁上(shang),然(ran)后用(yong)(yong)特制的(de)壓(ya)(ya)力器(qi)壓(ya)(ya)平干燥(zao)。之后按(an)不同等(deng)級分(fen)開包裝。
肖氓(1981)介紹泰國(guo)(guo)原茸(rong)片加(jia)工與我國(guo)(guo)稍有不同:先將(jiang)鹿茸(rong)鋸口、釘眼用(yong)石蠟封嚴,刮毛,用(yong)藥液(ye)(特制)反復洗刷(shua),再(zai)用(yong)清水洗凈,白布包,硫磺熏蒸,60℃烘箱加(jia)溫2小時,軟化后縱(zong)軸切開(kai)~分為(wei)二(er),刮平鋸面和刮掉茸(rong)皮(pi),向切面噴白酒(jiu),再(zai)裝(zhuang)入布袋中軟化,分段切成(cheng)0.35~0.45毫(hao)米(mi)厚的片,按枝段拼(pin)在一起(qi)呈茸(rong)形,包裝(zhuang)出售。
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。
但因其(qi)在加工(gong)過程中使茸內有(you)機成分(fen)流失和(he)以蛋清、鹿皮(pi)等作整型輔料,從而降低了(le)鹿茸的有(you)效成分(fen)含量,此(ci)加工(gong)方法不可取。
其加工工藝簡介如下:
分(fen)段、開條(tiao):將鹿(lu)(lu)茸(rong)燎去茸(rong)毛、洗凈,從主干(gan)(gan)頂部開始,鋸(ju)成15~20厘米的茸(rong)段。在清水中浸(jin)泡30分(fen)鐘(zhong),或(huo)在濕(shi)稻殼中埋(mai)6~12小(xiao)(xiao)時(shi),使(shi)干(gan)(gan)燥的鹿(lu)(lu)茸(rong)充分(fen)吸收水分(fen),然后(hou)(hou)在籠屜(ti)上蒸1--1.5小(xiao)(xiao)時(shi),蒸軟的鹿(lu)(lu)茸(rong)去掉茸(rong)表皮后(hou)(hou)再(zai)剝下真(zhen)皮備(bei)用。依茸(rong)的粗細不同(tong)縱向切成4~6條(tiao)(茸(rong)頂端可切蠟片(pian)部分(fen)切勿開條(tiao))。每(mei)段茸(rong)切條(tiao)后(hou)(hou)要(yao)用線(xian)按原茸(rong)樣纏(chan)住(zhu),在80~90℃條(tiao)件下干(gan)(gan)燥l~2小(xiao)(xiao)時(shi),再(zai)使(shi)鹿(lu)(lu)茸(rong)脫掉水分(fen)。
蒸(zheng)(zheng)纏(chan)(chan):將(jiang)干燥(zao)的(de)茸(rong)條(tiao)放(fang)在(zai)(zai)雞蛋(dan)清中(目的(de)在(zai)(zai)于增加茸(rong)的(de)韌性)浸(jin)泡(pao)12~24小時(shi),使茸(rong)條(tiao)充(chong)分吸(xi)收雞蛋(dan)清后(hou)再(zai)將(jiang)茸(rong)條(tiao)拼在(zai)(zai)一起,包(bao)裹(guo)白布(bu),用細(xi)(xi)繩(sheng)纏(chan)(chan)緊(jin),在(zai)(zai)籠屜上蒸(zheng)(zheng)1小時(shi)左右(you),取出(chu)重新(xin)用白布(bu)纏(chan)(chan)裹(guo),用細(xi)(xi)繩(sheng)纏(chan)(chan)緊(jin),使茸(rong)粗度變細(xi)(xi),再(zai)上籠屜蒸(zheng)(zheng),再(zai)纏(chan)(chan)、再(zai)蒸(zheng)(zheng),反(fan)復3次,這(zhe)時(shi)茸(rong)的(de)粗度減少(shao)1/3~2/3。去(qu)掉白布(bu),包(bao)裹(guo)鹿(lu)(lu)茸(rong)真(zhen)皮(pi)(pi),真(zhen)茸(rong)皮(pi)(pi)外再(zai)包(bao)裹(guo)脫毛(mao)刮凈的(de)鹿(lu)(lu)皮(pi)(pi),鹿(lu)(lu)皮(pi)(pi)外再(zai)包(bao)裹(guo)白布(bu),細(xi)(xi)綿纏(chan)(chan)緊(jin)再(zai)蒸(zheng)(zheng),反(fan)復兩次,這(zhe)就是所謂的(de)“六蒸(zheng)(zheng)五纏(chan)(chan)”,使鹿(lu)(lu)茸(rong)與茸(rong)皮(pi)(pi)、鹿(lu)(lu)皮(pi)(pi)融為一。這(zhe)時(shi)茸(rong)的(de)直徑為2厘米(mi)左右(you)。
干燥:
將(jiang)(jiang)經過蒸纏的(de)茸條(tiao)去掉白(bai)布進行干(gan)(gan)燥處理(li)。方法是:先(xian)將(jiang)(jiang)高粱(liang)米(mi)、大米(mi)煮(zhu)開(kai)花(hua)(hua),烘干(gan)(gan),盛在木(mu)箱或鐵箱等容器(qi)內,將(jiang)(jiang)茸條(tiao)埋在烘干(gan)(gan)的(de)高粱(liang)米(mi)(花(hua)(hua))、大米(mi)(花(hua)(hua))中,每天更換(huan)一次烘干(gan)(gan)的(de)米(mi),持續6~8天,使茸條(tiao)達到硬而(er)脆、軟而(er)挺堅、有彈(dan)性(xing)的(de)程度。
刨(bao)(bao)片(pian)(pian):刨(bao)(bao)茸(rong)(rong)片(pian)(pian)的刨(bao)(bao)刀(dao)是用優(you)質刃鋼制成(cheng),寬(kuan)10~13厘米。將(jiang)(jiang)(jiang)刨(bao)(bao)床鑲嵌在長凳(deng)上,用硬質木板等調整好刨(bao)(bao)片(pian)(pian)的厚度(du)。刨(bao)(bao)片(pian)(pian)時,將(jiang)(jiang)(jiang)茸(rong)(rong)條用特制的茸(rong)(rong)夾夾好,均勻(yun)有(you)力(li),反復在刨(bao)(bao)刀(dao)上刨(bao)(bao),厚度(du)要求在7~10微米。將(jiang)(jiang)(jiang)刨(bao)(bao)出(chu)的茸(rong)(rong)片(pian)(pian)放在吸性好、韌性強(qiang)的紙頁里擺平(ping)夾好,用加壓(ya)器壓(ya)平(ping),脫水,干后分成(cheng)等級,即可包(bao)裝(zhuang)出(chu)售。
1990年吉林省四(si)平市種鹿(lu)場又研制(zhi)出一(yi)種新的薄茸(rong)片加工(gong)法(fa):由鹿(lu)角膠取(qu)代蛋清作充填賦形物,用機(ji)械一(yi)次成型,改變(bian)了衛生條(tiao)件,減少(shao)了鹿(lu)茸(rong)有效成分的損失,提(ti)高工(gong)效和質(zhi)量,此項成果(guo)已通過省級(ji)鑒定。
現(xian)在國內已(yi)生產各(ge)種型號的鹿茸切片機,工作起來效率高,質量好。
鹿茸粉加工
鹿茸粉是利用鹿茸的最(zui)簡便形式,只(zhi)是人們擔心其純(chun)度(du),所以應用并(bing)未流行。其加工方法有酒炙(zhi)法或烘(hong)干法幾種。
酒炙(zhi)法:是(shi)將鹿(lu)茸(rong)切(qie)成厚片(pian),將茸(rong)片(pian)放(fang)在鐵(tie)絲(si)篩(shai)內文火烘烤,到燙手程(cheng)度(50~60℃)放(fang)在白酒內漬(zi)淬(cui),取出再烤熟、再漬(zi)淬(cui),反(fan)復3~5次,直至茸(rong)片(pian)邊上泛起(qi)小泡,呈深黃色并有酥香味(wei),茸(rong)質松脆(cui),冷涼后粉末。
酥炙(zhi)法(fa):將銅鍋(guo)放在(zai)沸水上(shang)浴熱,放入茸片翻(fan)炒,炒至(zhi)(zhi)徽黃,放在(zai)牛(niu)乳(ru)中漬淬,反復3~5次,酥至(zhi)(zhi)金黃色,有(you)酥香氣,茸質酥脆,冷涼后粉末(mo)。
烘烤法:將鹿茸切片或砸成碎(sui)塊。在(zai)80~100℃干燥箱(xiang)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(shi)鹿茸片和鹿茸粉(fen)的制作方法,希(xi)望大(da)家對它(ta)們(men)有(you)所了解,對我們(men)日后食(shi)用它(ta)有(you)一(yi)定幫助,希(xi)望對大(da)家有(you)用。