Bloody processing technology

In recent years, the form of management and management of the deer farm has gradually been replaced by large-scale farms for small and medium-sized individuals or collective feeding places. The processing of deer antler has been limited to varying degrees. Actively seeking a simple, fast, and high-quality processing method has become a top priority for many small and medium sized deer farms, especially for new individual deer farms. To this end, a brief introduction of a new type of technology - with blood freeze-dried processing technology. 1, scrub decontamination. Freshly harvested fresh velvet, use 2% alkaline water at about 40°C to wash the velvet table to remove greasy dirt and dirt, which will help increase the turbidity of the antler and facilitate dehydration and drying. 2, sealing saw mouth. Spread the flour evenly on the kerf, and seal the mouth with 500w electric iron. 3, antler freezing. (1) Place the velvet antler with its saw face down in the freezer cabinet. The velvet stalks are separated by paper or a soft cloth to avoid adhesion and creasing after freezing. (2) Use -15°C-20°C until freezing. 4, fresh freeze-dried. Application of dual electronic automatic control far infrared antler processing drying oven. (1) Drying box set temperature 70 °C, warm-up 30 minutes. (2) Remove the frozen antler from the freezer and place it directly on the preheated drying box. Take care not to stack it. (3) Set the temperature in the drying oven to 70°C, bake time 6-8 hours, and intermittently cool for 1 hour every 3-4 hours. During baking, heating cannot be interrupted; Cause bad skin. (4) After baking for 6-8 hours, it shall be taken out and sent to air drying room for cooling and air drying for 12 hours. (5) Set the temperature in the drying cabinet at 75°C, flatten the antler after the cold drying on the tray, bake for 8-10 hours, and cool for 1 hour every 4-5 hours. (6) The deer antler is taken out of the box and sent to the air-dry room to hang for 12 hours. (7) Set the temperature of the drying cabinet at 75°C, place the velvet after cold air-drying on the tray, bake for 6-8 hours, and take it out for 3 hours every 3 hours. (8) Drying oven set temperature 75 °C, continue to bake 4-6 hours, cold air for 1 hour every 2-3 hours, after the end of baking to the air dry room air dry. (9) Afterwards, cook once every day or every other day. The temperature of the water used to cook the head is 98°C. The number of times the head can be used and the number of times the water is poured is not limited. The standard is to make the head softer and harder by boiled and then boiled. Until soft and hard and flexible. After cooking the head, bake it once a day, set the temperature at 75°C, bake for 2-3 hours, and dry it at other times until it reaches the standard moisture content. After six waters, stop baking. Usually about 15 days from the thawing to the dried product. 5, the process should pay attention to the problem. After each baking, cold airing, and cooking, observe and check the dry condition of the velvet antler. If you encounter flaws and skins, immediately release the gas and liquid by needle puncture. After the pilose antler is cold, gently apply it with a bandage, and then Continue to bake or cook your head. In the baking box, ensure that the heating is even. In addition to the first baking, before the baking, the temperature of the baking oven must reach the set temperature before the antler is added. Otherwise, it is easy to cause bad skin. For velvet that has been poorly skinned, the number and time of baking can only be appropriately increased until it is dried. Before and after each baking, gently wipe the velvet body with a towel or gauze to remove oil stains so that the moisture of the humus can be infiltrated. The above baking time is the most antler roasting experience, but in actual application time should be depending on the size of the velvet type head, old tenderness degree, the ossification degree of large velvet, thin stalks roasting time can be appropriately shortened, and fat The tender body baking time can be appropriately extended. The intuitive sense of the baking standard: The "slug" of the velvet body is the fat droplet that oozes on the surface of the antler and can also smell the aroma of cooked egg yolk. During the baking process, the cold-drying time and cooling antler should be used in accordance with the above-mentioned cold-bake time in order to ensure even blood circulation. 1, the process is simple. In the past, compared with the traditional method of processing with bloody velvet, it is not necessary to fry the first four waters and directly bake, which is easy to grasp. 2, good quality. The product processed by this method has the advantages of complete velvet, full mouth, uniform blood color distribution, and dark red color, which reduces the occurrence of molting, bad skin, broken skin, stink bug, and improves the quality of antler. 3, save energy and increase velvety weight. Using this processing technology, through the processing of 143 sticks of two bars, 97 articles of Sanquan, and Ma Sanquan and Siquan 314 antlers at six deer farms, the dried antler can obviously gain 5% of its weight; It can save 25 degrees, save 75% of labor, and shorten the construction period by 70%. This technology will have a positive effect on the popularization of velvet processing technology, improve the quality of antler processing, and promote the development of the deer industry.

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