本文以蛋白质含量为主要指标,比较了蒸、高压蒸、水煮、砂烫等四种龟板、鳖甲的炮制方法。以蒸法较佳。再以蒸法与传统方法比较,结果认为蒸法不仅比传统法简便、快速、卫生,且蛋白质含量也有显著提高。 In this paper, the protein content as the main indicator, compared steamed, high-pressure steamed, boiled, sand and other four kinds of turtle shell, armor processing methods. Steaming is preferred. By comparing the steaming method with the traditional method, the results suggest that the steaming method is not only simpler, faster, and healthier than the traditional method, but also has a significant increase in protein content.