The velvet antler is a slice cut by pilose antler and is the main form of antler consumption. The velvet antler is divided into two kinds, the original piece (thick piece) and the thin piece. The following describes the processing methods for the original antler and slice. 1, velvet piece (thick piece) processing: The original velvet piece is the velvet antler softened, with a special cut with a thin slice. This is an ancient form of pilose antler use, so there are many processing methods. It is roughly divided into two processes of softening and slicing. (1) Preparation before slicing: First, use a non-pyrotechnic (alcohol lamp, electric stove, etc.) to remove deer velvet hair and scrape with a bamboo knife. There is also no hair, and then break down the branches. (2) Softening: The basic method is a 50-55 degree wine immersion method. It can be used to fill the medlar of pilose antler, or to soak the antler in the wine. The more used is to immerse the broken end of the antler in the wine for 0.5 to 1 hour. Through the capillary action, the antler is infiltrated by the wine and is infiltrated by the wine. The velvet antler heats more easily. According to the temperature of the wine is divided into hot and cold wine 2 kinds. Hot wine is infiltrated with 50 °C hot wine, there are three heating methods: First, at 50 - 60 °C baking 2 ~ 3 hours; Second, with a steamed, boiled water, stuffy 1-1.5 hours; three is on the can Boring in 2 to 3 days, turning 3 to 4 times, can also be used in 20 °C temperature wine infiltration. Cold soaked wine can naturally soften. After soaking with wine, the velvet segment can also be roasted on charcoal fire, so that the oysters can be softened and then sliced, roasted and cut until they are cut. (3) Slice: The tool for cutting the antler original slice is a hand knife, that is, a method of cutting vegetables, a cutting knife of a traditional Chinese medicine, or a special semi-automatic slicer. The thickness of the slice is 0.5-1.0 mm, and the edges are cut one by one on the pages of the cost-stamping paper beforehand, and then pressed and dried with a special press. Afterwards, separate packaging according to different grades. 2. Thai pilose antler's slice method: Xiao Yu (1981) introduced the processing of Thai raw velvet velvety slices slightly different from that in China: first saw the velvet scallops, nailed eyes with paraffin wax, shaved the hairs, and repeatedly washed with medicinal liquids (special). Then wash with clean water, white cloth wrapped, sulfur fumigation, oven heating at 60 °C for 2 hours, soften the longitudinal axis cut ~ divided into two, smooth the sawn surface and scrape off velvet, sprayed white wine to the cut surface, and then into the bag In the softening, subsection cut into 0.35 ~ 0.45 mm thick piece, according to the branches pieced together velvet-shaped, packaged for sale. 3, thin velvet processing pilose antler thin slices in the late 1960s appeared on the Hong Kong market. Because it is only a few microns thick, it can be naturally dissolved in the mouth and is more convenient to use. It was once welcomed by users. However, because of the loss of organic components in the velvet during processing and the use of egg whites and deerskins as integral excipients, the content of active components of pilose antler is reduced. This processing method is not desirable. 4. The antler's traditional method of processing and slicing, that is, six steaming and five-wounding method, the processing technology is described as follows: (1) Segmentation and opening: The velvet is plucked and washed, starting from the top of the trunk and sawing into 15 to 20 Centimeters of the antler section. Soak in clean water for 30 minutes, or bury 6-12 hours in wet rice husk so that the dry velvet fully absorbs water, then steam on the steamer for 1-1.5 hours. Steam the soft antler to remove the velvet skin and then peel off the dermis. spare. According to the thickness of the velvet, it is cut into 4-6 pieces in the longitudinal direction (the antler can cut the wax piece without cutting it). After each section of the velvet stalks, they must be tangled with the original antler with a thread, dried at 80-90°C for 1 to 2 hours, and then dehydrated the antler. (2) Steaming: The dried velvet is placed in the egg white (the purpose is to increase the toughness of the velvet) and soaked for 12 to 24 hours so that the velvet strips can absorb the egg yolk and then the velvet strips are put together and the white cloth is wrapped. The string is tightly wrapped and steamed on the bamboo steamer for about 1 hour. Take it out and wrap it with a white cloth. Wrap it with a string and tighten the velvety. Then steam it on the steamer, re-wrap it and steam it again 3 times. The velvet's thickness is reduced by 1/3 to 2/3. Remove the white cloth, wrapped antler leather, real velvet skin and then wrapped in deerskin shaved deerskin, wrapped in white cloth outside the deerskin, thin cotton wrapped tightly and steamed again and again, this is the so-called "six steamed five wrapped" so that Deer antler blends with velvet skin and buckskin. At this time, the diameter of the antler is about 2 cm. (3) Drying: Remove the white cloth by drying the steamed batter. The method is: First, the glutinous rice and rice are boiled and dried, and they are stored in wooden boxes or iron boxes, and the velvet stalks are buried in the dried sorghum (flowers) and rice (flowers) and replaced once a day. The dried rice lasts for 6 to 8 days, so that the stalks are hard and brittle, soft and firm and flexible. (4) Flakes: Planer blades are made of high quality blade steel and are 10 to 13 cm wide. Put the planer on the bench and adjust the thickness of the fin with hard wood. When slicing the pieces, the stalks are clipped with special velvet clips, evenly and powerfully, and repeatedly planed on the planer. The thickness is required to be 7-10 microns. The plucked velvet pieces are placed on a paper sheet with good absorbability and toughness, clamped flatly, pressed flat with a pressurizer, dehydrated, dried, and then divided into grades, which can be packaged and sold. Now domestically produced various types of pilose antler slicing machines, the work efficiency is high and the quality is good. In 1990, the Shilu Farm in Siping City of Jilin Province developed a new method for processing velvet velvet slices: egg antler was used as filling auxiliaries instead of egg antler, and once formed by machinery, sanitary conditions were changed, and the loss of velvet antler components was reduced. , improve ergonomics and quality, this result has passed the provincial appraisal.
Long distance LiDAR sensor IT03M series are particularly easy to communication thanks to their fixed connector, which can be plugged it up and off by yourself. Voltage is wider from 3.3v before to 3.6v. Low power consumption feature makes it beceome a very competitive, high performance-price ratio, long range Laser Distance Sensor.
Highlights:
> Measurement frequency: 100 Hz (Max 200 Hz)
> High temperatures: -10~+50℃
> UART output
> Connector design: easy to use
Parameters of IT03M:
|
Accuracy |
+/-5cm@ 0.1~2.5m |
|
Measuring Unit |
cm |
|
Measuring Range (without Reflection) |
0.1-15m |
|
Measuring Time |
0.1~3 seconds |
|
Measuring Frequency |
100 Hz |
|
Laser Class |
Class II |
|
Laser Type |
650nm, <1mw, red |
|
Weight |
About 10g |
|
Voltage |
DC2.5V~+3.5V |
|
Serial Level |
TTL 3.3V |
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Size |
50*26*13mm |
|
Operating Temperature |
0-40 ℃ (32-104 ℉ ) |
|
Storage Temperature |
-25~60 ℃ (-13~140 ℉) |
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