浅谈蹄筋的油发

Introduction to Oil Soaked Tendon

蹄筋一般用油发。因为蹄筋含有丰富的胶原蛋白,胶原蛋白的分子在正常情况下只能轻度伸展,在油温达到65℃时开始收缩,是由于胶原蛋白在此温度下具有收缩性,保持此油温度,根据蹄筋具体情况,一般要焐0.5~2 h不等,焐至蹄筋呈半透明状态,再升温涨发,这是因为蹄筋回软收缩后,如继续升温,原料內部温度达到100℃以上时,其所含水分开始汽化,逐渐形成小汽室,随着时间的延长和温度的升高,小汽室越来越大,当胶原分子伸展达到极限时,分子与分子间的结合破裂,汽体逸出小汽室。同时,由于热的作用,蛋白质已变性,于是使原来小汽室的结构基本按原扩大的形态固定下来。表现在宏观上,整个蹄筋已经膨松发透。

All general hair oil.Because the tendons contain abundant collagen,collagen protein molecules in normal circumstances only mild stretch,reaching 65 ℃ in temperature began to shrink,is due to shrinkage of collagen at this temperature,the temperature of oil,according to the specific circumstances of tendons to Wu,generally half an hour to two hours,to warm them translucent state,then heated up hair,this is because the tendons softened after shrinking,as temperatures continue to rise the internal temperature of raw materials reached 100 ℃,the water contained in the vaporization,gradually formed a small steam room,with increasing time and temperature,the small steam room is more and more big,when collagen molecules stretch limit is reached,rupture combined with molecular and intermolecular,vapor escape small steam chamber.At the same time,due to the role of heat,the protein has been denatured,so that the original structure of the small steam chamber is essentially fixed in accordance with the original expanded form.In the macro,the tendons has made transparent leaveni.