Lubian and other by-products processing

(I) Processing of Lubian

The whip is made up of a male deer's penis and picking pills. After the deer slaughters and removes the skin, remove the penis and the tinea cruris. Wash it with clean water, stretch the penis properly, and pinch the pills on a wooden board. It is best to cook it in boiling water and let it dry naturally in a cool, ventilated place. However, in the hot summer season, it is necessary to bake properly to prevent rancidity, and the time must not exceed 30 minutes.

(II) Processing of antler blood and deer blood

The antler blood is fresh blood collected during saw-saw or processing. Processing methods: First, add 9 times the amount of 50-degree white liquor in the antler blood, bottling and sealing to make velvet blood wine; second, pour the fresh antler blood into the porcelain plate and spread it into a thin layer. Dry in sunlight, prevent rancid odor and store it when it is dry. Processed deer blood is the blood of slaughtered healthy deer. Processing method: The solidified blood clot is cut into small pieces, and together with the precipitated plasma, poured into a porcelain plate or wood tray, and dried in the sun (summarized in order to prevent rancidity in summer), collected and stored after drying.

(III) Processing of Deer Kidney Deer Kidney

1. Before deer heart coring, all the heart and veins of the heart are tied well to prevent the loss of blood in the heart. After removing the fat from the pericardium and the coronal, remove the fat from the pericardium and the crown, and continue baking in a drying oven at 80°C until it is dry, but prevent scorching.

2. Deer Liver and Deer Kidney Let the fresh deer liver and deer kidneys boil in boiling water and take them until the needles do not take blood. Cut them into small pieces or slices and place them in an oven at 80°C to dry them. Prevent baking Jiao.

(d) Processing of venison

This refers to venison processed into dried meat for medicinal purposes. The processing method is to remove the venison from the chunks of fat, cut it into 1.0-1.5-kg pieces, and put it in a pot or a steamer until it reaches the age of sixty-seven. Take it out and cut into thin slices. Then sent to a 85-% °C oven dried into dried meat. In addition, put the bones of the meat into the pot, pick up the residual meat after cooking, tear the meat into silk or cut it into pieces, put it in a pot and bake it in a slow fire to yellow, and dry the selenium and air dry it (or in the oven Bake dry inside. Serve dried venison.

(five) processing of deer bone

After the deer's bones have been removed from the skin, the bones of the limbs are sawn into small pieces and the bone marrow is washed. Where conditions permit, it can be directly frozen so as to make deer bone injection or processed into deer bone paste; if there is no freezing condition, it can be directly placed in an oven at 80°C to dry and set aside.

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