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Harvesting, Processing Methods and Technical Key Points of Turtle Shell

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Turtle shell, also called turtle plastron, is the dried ventral shell of the turtle, a reptile of the turtle family. This product has the functions of nourishing yin and subduing yang, tonifying the kidney and strengthening the kidney, and nourishing blood and supplementing the heart. It is used for conditions such as yin deficiency with tidal fever, night sweats, convulsions due to yin damage in the late stage of febrile disease, soreness and weakness of the waist and knees, abnormal uterine bleeding, and hemorrhoids with fistula. Turtles are produced in most areas of China, with more in Jiangsu, Zhejiang, Guangxi, Anhui, Hubei, and Henan. In the wild, this animal mostly lives in groups in rivers, marshes, lakes, and ponds, and can be caught throughout the year. For a captured turtle, use a sharp knife to cut and scoop from the tail to the head, then from the other side of the head, cut and scoop

Turtle shell, also called turtle plastron, is the dried ventral shell of the turtle, a reptile of the turtle family. This product has the functions of nourishing yin and subduing yang, tonifying the kidney and strengthening the kidney, and nourishing blood and supplementing the heart. It is used for conditions such as yin deficiency with tidal fever, night sweats, convulsions due to yin damage in the late stage of febrile disease, soreness and weakness of the waist and knees, abnormal uterine bleeding, and hemorrhoids with fistula.

Turtles are produced in most areas of China, with more in Jiangsu, Zhejiang, Guangxi, Anhui, Hubei, and Henan. In the wild, this animal mostly lives in groups in rivers, marshes, lakes, and ponds, and can be caught throughout the year. For a captured turtle, use a sharp knife to cut and scoop from the tail to the head, then from the other side of the head, cut and scoop to the tail, remove the turtle's head, tail, limbs, and internal organs, scrape clean the sinews and flesh on the shell, wash with clean water, and dry in the sun; this is called "blood shell" and is of the best quality. Boil in boiling water until cooked, then take the ventral shell, remove the flesh and sinews completely, and dry in the sun; this is called "soup shell" and is of slightly inferior quality. Commercially, the best product is fully dry, with blood spots, intact, free of flesh, unbroken, hard in quality, without the dorsal shell, without musty odor, with a slight fishy odor, and with a slightly salty taste.

The solid glue block made by decocting and concentrating turtle shell is called "turtle glue" (turtle shell glue). Its production method is: in the hot summer, soak the turtle shell in water to allow the residual flesh to rot, separate the bone and shell, and cause the surface membrane to fall off; rinse and soak in clean water until there is no odor, dry in the sun, then put it into a pot and decoct several times until the turtle shell is completely softened (crumbles when pinched by hand). Combine the decoctions and filter; add a small amount of alum to the filtrate, stir, let stand, take the supernatant and concentrate over low heat, add an appropriate amount of yellow wine and rock sugar, decoct into a thick consistency, pour into a mold, cool, and then cut into blocks: about 2.6 cm long, about 2.5 cm wide, and about 0.8 cm thick. After air-drying, pack well in a paper box, place in a lime jar, and store in a cool, dark place. Commercially, the best product is one that is transparent when held up to light, clean, and hard in texture.

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