The deer antler processing method adopted by the major deer farms[detailed]
Antler is a kind of valuable Chinese Herbal Medicine. It has the effect of stimulating the marrow, nourishing blood, benefiting Yang, and strengthening gluten. The processing of pilose antler is directly related to the quality of pilose antler. The main purpose of pilose antler processing is dehydration, drying, antisepsis, disinfection, conformal, color retention, quality improvement, and good for long-term preservation. At present, the use of bloody processing technology is widely adopted. Through the repeated practice of the country's major deer farms, a set of methods that are time-saving, labor-saving, easy to operate, and high-quality dried velvet is summarized.
1. Scrubbing method: The freshly collected fresh velvet is washed with 2% alkaline water at about 40°C to remove dirt, blood stains and other dirt. The purpose is to improve the permeability of the velvet surface and facilitate dehydration and drying.
2, sealing saw mouth: The flour evenly spread on the saw mouth, with l00W electric iron seal saw mouth.
3, antler freezing:
(1) Put the velvet scallops down and place them in the refrigerator. The parts of the antler that are in contact with each other are separated with paper to avoid sticking and causing indentation after freezing.
(2) Freeze with -15°C to -20°C until freezing.
4, thawing and drying:
(1) Drying oven set temperature 75 °C, warm-up 30 minutes.
(2) Remove the frozen antler from the freezer and place it directly on the tray in the preheated drying box. Note that the velvet should not be piled up to avoid indentation on the antler surface during the thawing process.
(3) The temperature in the drying oven is 40°C and the time is 2 hours. This is the thawing process; note that the heating cannot be interrupted during the thawing process. If the heating is interrupted, the velvet skin and the medulla can be separated. After drying, the skin will appear.
(4) The drying oven temperature is 50°C and the time is 1 hour. At this point, the thawing process continues.
(5) The drying oven is then set at 60°C for 1 hour. At this point, the process continues to thaw.
(6) The drying oven is then set at a temperature of 70°C, the drying time is 8 hours, and the antler is turned every 2 hours. Drying cannot be stopped at this time, otherwise it will happen.
(7) The pilose antler is taken out of the drying box and the air drying room is allowed to air dry for 12 hours.
(8) Drying box set the temperature of 75 °C, the cool velvet flat on the antler shelf, heating and drying for 10 hours, in the middle every 2 hours turning antler.
(9) The pilose antler is taken out of the drying box and sent to the air drying room for cooling and air drying for 12 hours.
(10) The drying box is set to a temperature of 75° C. The cooled velvet is placed flat on the tray and heated and dried for 4 to 8 hours. At this point pay attention to inspection and found that the pilose antler's water content can be removed when about 28%.
(11) The deer antler is taken out of the drying box and sent into the air-dry room to hang and air dry.
(12) Once every day, the antler's head is cooked hot and the temperature of the water used to cook the head is 98°C. The standard for hot cooking heads is that the velvet head becomes hard and soft, hardens, and elastic. Dry once a day, the temperature inside the box is 75 °C, drying for 2 to 3 hours each time until the velvet antler reaches the standard moisture content. The deer antler is processed into standard water content from thawing for about 15 days.
This freeze-dried method was used to process pilose antler. The ratio of dry velvet to fresh antler was about 1:2.5, and it was dry and velvety. The antler contained enough blood, distributed evenly, and the antler was full and did not break the skin.
The deer industry association unit of China deer industry---Jiulu Luye Group, Beijing Jiulu Luye Sika Deer Breeding Base, Beijing Management Headquarters Company has set up large-scale deer breeding farms, deer product stores, deer full-scale restaurant and other industrial chains. Luye Deer Farm Address: Xiaoganhao Industrial Park, Jingcheng Town, Tongzhou District, Beijing Jiulu Deer Industry Jiulu Deer Industry Company Address: No. 32, Caojingxi, Yunjingli Street, Liyuan, Tongzhou District, Beijing Jiulu Lubaotang Jiulu Deer Industry official 24-hour consultation hotline Jiulu deer industry official QQ
Jiulu Deer Industry Website: http://
Freeze-drying powder process includes: fresh fruit selection - cleaning - cutting - blanching - cooling - drying - grinding beating - gel grinding - sterilization - pre-freezing - vacuum freeze-drying - ultra-fine grinding - weighing packaging - testing - finished product.
Firstly, fresh and mature fruits with good quality were selected in the pre-treatment area of the food lyophilizer, and the leaves were removed to remove impurities. Then, preliminary cleaning and simultaneous sterilization of fruit surface were carried out. After sterilization, the fruits were cleaned and drained again. After the drain, the fruit is sliced and treated by blanching process. After the color preservation, the fruit is treated by pulping, and then pasteurized. The pretreatment process is finished before lyophilization.
The processing core of freeze-drying powder is the equipment area of food freeze-drying machine. After pre-treatment, the fruit enters the equipment of food freeze-drying machine and crystallizes into a solid state at low temperature, and then sublimates and dries in a vacuum environment to obtain freeze-drying products with little water content. Freeze-dried products out of the warehouse into the food freeze-dried post-processing area, ultrafine grinding, and then according to the need to do weighing packaging, after testing the finished products packed into storage.
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