Harvesting and processing of antler
2019-10-26 10:01:39
First, take velvet timely. The little male deer takes velvet for about the first year in mid-June. Deer older than two years need to wait until the antler grows into two bars, the top is concave, and the third branch has not yet been taken out. At this time, the antler is of good quality and high value. Usually take the head in late June and take the second in late August. Before taking the antler, anesthetic drugs should be injected on the buttocks. Generally, a deer with a weight of 100 kilograms is injected with 0.3 ml of succinylcholine chloride injection; 2 ml of nikethamide injection should be injected quickly after taking. After the anesthetic-injected deer fell to the ground, it was sterilized with iodine around its roots, and the velvet was then sterilized with iodine and used as a hemostatic agent or smashed barbedgrass (a kind of hemostatic grass) and Mix the lime with the appropriate amount of keel and apply it to the antler to stop the bleeding.
Second, timely processing
1. Draining blood: Insert the injection needle into the antler and inject air from the needle with a pump, so that the blood flows from the fistula through the antler. Conditional can also be performed with a blood ejector.
2. Disinfection: Disinfect pilose antler in potassium permanganate solution and alkaline water, wash off the dust and impurities on the antler, and then use a thick thread at the mouth of the velvet antler to sew a few needles on the fork to prevent the skin from slipping off. quality.
3, boiled: The purpose is to make the residual blood flow out of the antler, so be careful not to let the boiling water immersed in the mouth, to prevent blood clotting and affect the quality of velvet. The method is: Hold the mouth of the antler and put it in the boiling water for 3 seconds, remove it and let it dry for another 3 seconds. Repeat this for 10 minutes, then extend the cooking time to 5 seconds and repeat In 15 minutes, each cooking time was extended to 20 seconds and repeated for 30 minutes. When the velvet antler sheds foam, it shows that the blood in the antler is drained. Then, shake the whole antler into boiling water. After 5 seconds, remove it and dry it for half an hour before cleaning.
4, baking: Hanging antler hanging in the drying room. On the first day, the baking temperature is 35-40°C, the second day is 40-45°C, and the third day is 45-55°C. The highest temperature is not more than 60°C until drying. Finally wash and sterilize (do not wash the mouth), after drying to sell.
Second, timely processing
1. Draining blood: Insert the injection needle into the antler and inject air from the needle with a pump, so that the blood flows from the fistula through the antler. Conditional can also be performed with a blood ejector.
2. Disinfection: Disinfect pilose antler in potassium permanganate solution and alkaline water, wash off the dust and impurities on the antler, and then use a thick thread at the mouth of the velvet antler to sew a few needles on the fork to prevent the skin from slipping off. quality.
3, boiled: The purpose is to make the residual blood flow out of the antler, so be careful not to let the boiling water immersed in the mouth, to prevent blood clotting and affect the quality of velvet. The method is: Hold the mouth of the antler and put it in the boiling water for 3 seconds, remove it and let it dry for another 3 seconds. Repeat this for 10 minutes, then extend the cooking time to 5 seconds and repeat In 15 minutes, each cooking time was extended to 20 seconds and repeated for 30 minutes. When the velvet antler sheds foam, it shows that the blood in the antler is drained. Then, shake the whole antler into boiling water. After 5 seconds, remove it and dry it for half an hour before cleaning.
4, baking: Hanging antler hanging in the drying room. On the first day, the baking temperature is 35-40°C, the second day is 40-45°C, and the third day is 45-55°C. The highest temperature is not more than 60°C until drying. Finally wash and sterilize (do not wash the mouth), after drying to sell.
Rice soup is also called
rice oil. It is a layer of porridge oil that is condensed on the pot
when it is served with fine rice porridge or dried rice. Rice soup is sweet and sweet, it can nourish yin and have a good nourishing effect.
The
best rice soup should be made with the unsalted rice and the aleurone
layer. The nutrition and health care function will be the strongest.
With the current refined rice, the effect will not be obvious,
especially after the panning. It`s even less nutritious.
Rice Water,Brown Rice Nutrition Juice,No Added Rice Nutrition Juice,Rice Nutrition Juice
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