Table of Contents 1 Pinyin 2 Overview 3 Concoction of Colla Corii Asini 4 Characteristics of Colla Corii Asini 5 Concoction of Colla Corii Asini 6 Concoction of Colla Corii Asini 6.1 Effects on Chemical Composition 6.2 Technological Studies 7 Storage Methods of Colla Corii Asini 8 References Attachment: 1 Colla Corii Asini in Ancient Books 1 Pinyin

chǎo ā jiāo

2 Overview

Colla Corii Asini is the concocted product of Colla Corii Asini. It was first used in the Han Dynasty, in the Jin Gui Yu Han Jing (金匮玉函經), a book on the history of Colla Corii Asini. Colla Corii Asini is a solid gum made from the skin of Equus asinus Linnaeus, a donkey of the family Equidae, by decocting and concentrating [1]. Colla Corii Asini is sweet in taste, flat in nature, belonging to the lung, liver and kidney meridians, with the effect of tonifying blood and nourishing yin, moistening dryness and stopping bleeding, it is used for blood deficiency and atrophy, dizziness and palpitation, muscle impotence, insomnia, deficiency of wind, coughing, coughing and haemoptysis, vomiting and urination of blood, bleeding in stools, bleeding in the stools, and fetal leakage in pregnancy. Raw Colla Corii Asini is used for blood deficiency and atrophy, dizziness and palpitations, heartburn and insomnia, internal movement of deficiency wind, warm and dry lungs, dry cough without phlegm [1]. Clam powder is spherical after frying, with loose foamy texture, gray-white or gray-brown appearance, honeycomb interior, slightly fragrant gas, slightly sweet taste [1]. Pu huang was brownish brown in appearance after frying, and the rest was the same as clam flour frying [1]. Stir-frying reduces the nature of nourishment and greasiness, and also corrects the undesirable odor [1]. Clam powder fried Colla Corii Asini is good at benefiting the lungs and moistening dryness, and is used for coughing with yin deficiency, prolonged cough with little phlegm or blood in phlegm [1]. Pu Huang fried Colla Corii Asini is strong in stopping bleeding and restoring the blood, and is mostly used for coughing up blood in yin deficiency, collapse and leakage, and blood in stool [1].

3 fried Colla Corii Asini concoctions

The Han Dynasty, there are hot to make all the boil ("Jin Gui Yu Han Jing") [1].

North and South Dynasties Liu Song era, there is pig fat soaked roast ("Lei Gong Gun Zhi Lun") [1].

In the Tang Dynasty, there were roasted beads (Wai Tai Secret Essentials)[1].

In the Song Dynasty, there was an increase in the use of fried clam powder (Quan Sheng Zhi Mou Fang), fried yellow (Taiping Sheng Hui Fang), fried rice (General Records of the Holy Spirit), fried gluten (Yanyu Baoqing Jie), and water immersion and steaming (Class Edit Zhu's Collection of Examination and Treatment Formulas) [1].

The Ming and Qing Dynasties added methods such as stir-frying with grass ash (Pu Ji Fang), stir-frying with noodles (Materia Medica), stir-frying with cattail, stir-frying with oyster powder (Materia Medica Hook Yuan), and steaming with wine (Dai Mian Materia Medica) [1].

Nowadays, the main methods of concoction are clam powder fried, Pu Huang fried [1].

The method of preparation of Colla Corii Asini: take the Colla Corii Asini block, placed on a gentle fire baked soft, cut into small diced pieces [1].

Clam powder fried Colla Corii Asini concoction method: take the clam powder appropriate amount of hot pan, medium heat heating fried to the flexible state, into the Colla Corii Asini ding, constantly turning, fried to bulge up to a spherical shape, no loose heart within the time to take out, sieve off the clam powder, and let it cool [1].

For every 100kg of Colla Corii Asini, use 30-50kg of clam powder [1].

The concoction method of fried Colla Corii Asini with bushels is: put the bushels in a hot pan, stir-fry over medium heat until slightly discolored, put into the Colla Corii Asini dices, keep turning, stir-fry until the bulge is a spherical shape, there is no loose heart within the time to take out, sieve off the bushels, and let it cool [1].

4 Fried Colla Corii Asini properties

Colla Corii Asini is a rectangular or small square, black-brown, glossy, shiny section, brown to the light, translucent, hard and brittle, slightly fishy gas, taste slightly sweet [1].

Clam flour fried in a spherical, loose bubble, grayish-white or grayish-brown appearance, the internal honeycomb, slightly fragrant, slightly sweet taste [1].

The appearance of brownish-brown after frying Pu Huang, the rest of the same clam powder fried [1].

5 The concoction of fried Colla Corii Asini

Colla Corii Asini is used in raw form for blood deficiency and atrophy, vertigo and palpitations, heartburn and insomnia, internal movement of deficiency wind, warm dryness and injury to the lungs, and dry cough without phlegm [1]. For example, Huanglian Ajiao Tang (Annotated Treatise on Typhoid Fever) for treating yin deficiency and fire exuberance, heartburn and insomnia; Qingdian Lung Rescue Soup (Laws of Medicine) for treating warm dryness and injury to the lungs, dry cough without phlegm, dry throat, heartburn and thirst, and dry tongue without moss [1].

Frying reduces the nourishing and greasy nature and also corrects the bad odor [1].

Clam powder fried Colla Corii Asini is good for benefiting the lungs and moisturizing dryness [1]. It is used for Yin deficiency cough, prolonged cough with little sputum or blood in sputum [1]. Such as the treatment of lung deficiency and fire, cough and wheezing pharynx in phlegm less, or phlegm with blood in the lung tonic Colla Corii Asini Soup ("Pediatric Medicinal Evidence Direct") [1].

Pu huang fried Colla Corii Asini to stop bleeding and strong Anluo [1]. Mostly used for Yin deficiency coughing up blood, collapse and leakage, blood in stool [1]. Such as the treatment of spleen yang insufficiency caused by blood in the stool, or vomiting blood, blood color is dull, the limbs are not warm Huang Tu Tang ("Jin Gui Yao Lixiang Fang Lun"); the treatment of Chong Ren is not solid, the collapse in the leakage, pregnancy blood Gum Ai Tang ("Jin Gui Yao Lixiang Fang Lun") [1].

6 Gum concoction research

Gum is mostly composed of collagen and its partial hydrolysis products, the total nitrogen is 16%, containing 17 kinds of amino acids, glycosaminoglycans such as dermatosulphate and calcium, sulfur and other 18 kinds of inorganic elements, etc. [1]. The concoction has a certain effect on its composition [1].

6.1 Effect on chemical composition

The analysis of amino acids and trace elements in Colla Corii Asini and its concocted products shows that Colla Corii Asini contains the most glycine, followed by proline, with varying contents in different origins [1]. After the concoction of certain amino acid content slightly decreased, the content of certain amino acids slightly increased, the majority of amino acid content basically has no effect, the content of trace elements due to different places of origin and there is a significant difference [1].

Comparative study of Colla Corii Asini and Colla Corii Asini Din showed that the hydrolysate processed under the same conditions, the amino acids contained in the hydrolysate were determined by amino acid autoanalyzer, and both of them contained the same kinds of amino acids, but the total amino acid content of Colla Corii Asini Din was 63.55%, and that of Colla Corii Asini Din was 73.13% [1]. The higher content of Colla Corii Asini beads than that of Colla Corii Asini dices is due to the fact that the water content is greatly reduced by blanching beads, and at the same time, the temperature of blanching beads can be up to 140 ℃, the peptide bond is easy to break, and the amino acid content is also increased [1]. The hot frying heat time is short, the amino acid species does not change [1]. Agaricus blanched beads, can be decocted into the soup, and easy to crush the preparation of pills, bulk and other preparations [1].

Colla Corii Asini diced, baked Colla Corii Asini beads, hot Colla Corii Asini beads for the determination of total amino acids, as well as the rate of melting, dissolution degree of comparative experiments, the results show that: the amount of amino acids contained in the three are not significantly different, but Colla Corii Asini diced dissolved slowly, hot Colla Corii Asini beads due to the surface of the part of the protein caramelization, deterioration, the content of the slightly lower, and baked Colla Corii Asini beads of better quality [1].

6.2 Process research

(1) Experimentally proved that the blanching conditions of Colla Corii Asini are functionally related to the temperature of clam powder and blanching time [1]. The quality of the concoction is better when the temperature of the clam powder is between 145℃ and 160℃ and the time is between 3 and 5 minutes [1].

(2) the Colla Corii Asini block in the 80 ℃ oven for 10 minutes, remove the cut "Colla Corii Asini ding" [1]. In a special baking dish filled with an appropriate amount of clam flour (or talcum powder) spread (about 5cm thick), put in the oven to preheat, to be preheated to 150 ℃, remove the baking dish, put in the Colla Corii Asini ding, and then placed in the oven for 10 minutes, remove, sieve the clam flour (or talcum powder) [1].

7 Storage of fried Colla Corii Asini