The row of bloody processing procedures is to excrete blood, boil, bake, windy, return water, boil the first, and discharge the blood in the velvet, remove the water, and accelerate drying. Due to the different types, sizes and sizes of velvet, the time for frying and baking varies greatly. Its processing procedure is as follows:
(A) Blood discharge is the first step in processing blood-throwing blood. In the past, simply relying on frying and excreting blood required a high level of technology and a long period of time. Now, mechanical bleeding has been used instead. At present, many deer farms use a vacuum pump of 50 to 60 liters to decompress the blood. First, the vacuum pump and the blood expulsion equipment are inspected again. If the operation is normal, the operator holds the armlet in one hand, and the other hand holds the bloody rubber funnel on it. The velvet antler saw the mouth and held the contact. When the suction bottle formed a negative pressure, the blood in the velvet was sucked into the bottle. When the blood in the bottle floated every 1 to 2 minutes, it would The funnel pulls open the human air, so repeated several times, when the blood has been cut off and the foam is extracted, blood can be stopped. A vacuum pump can also be used to circulate the blood, that is, a 50-60 cm long hose is attached to the exhaust port of the vacuum pump. A 16-gauge needle is attached to the head of the vacuum pump. The needle pierces the main cusp of the medullary pulp. Centimeter, start the machine, according to the above method from the saw mouth with a funnel to draw blood, so that the air inside the suction bottle through the antler circulation, in order to speed up the speed and clarity of blood discharge.
In a deer farm without a vacuum pump, it is also possible to use a pump to pump blood into the antler. The 16-gauge injection needle is to be installed on the hose of the pump. A 2 to 3 cm section of the medulla of the human head is pierced. Slowly, the blood can be discharged from the kerf. Do not behave in a hurry when you are inflated, otherwise it is easy to cause the drum to open. Regardless of the type of blood expulsion method, it is critical to have a good grasp of the amount of blood discharged. Excessive blood flow will cause the tissue fluid to be sucked out, which will reduce the dryness of the velvet and affect the product quality. Too little blood discharge will prolong the cooking time. The amount of blood drawn by the two bars is generally 5% of the velvet weight, and the amount of blood drawn by the three-pronged antler is 6% to 8%. Draining of blood should be carried by a person in charge.
(B) Boiling processing Boiling processing is a relatively complicated, meticulous and technically-practicable work. In particular, the first time the pilose antler is used for boiling, it is related to the quality of the final product velvet. It is the most critical process in the entire processing process. . The standard of pilose antler boiled is: the velvet body reaches the degree of ripening, the spiky mouth appears pinkish white blood foam, and the smell of cooked egg yolk is scented. On the sensation, the erection of the velvet hair is clear, the gully is clear, the drainage is strong, and the velvet head is elastic. 1 . In the processing, the boiled processing on the first day after the velvet is called the first water in the processing, and the boiled water that is intermittently cooled twice for each water is called the first drainage and the second drainage, and each drainage is pressed. The number of people's water is divided into thousands, such as the first person's water in the first drainage and the second time in the water.
The length of time for cooking is different depending on the type, weight, and heat-resistance of antler. Generally, pilose antler is more resistant to cooking than sika deer pilose antler. In the antler of the same specification, it is thick, fat and tender, and has a large degree of ossification and is resistant to boiling; the velvety hair is short, the velvet is thin, and the tough and tough velvet is resistant to boiling. In short, during the frying process, according to the excretory condition of the excision, the extent of velvety skin tightening, and the odor emitted, the velvet is different and flexible.
2 . Before boiling, the antler should be carefully inspected for signs of damage, congestion, etc. If you do not see any abnormalities, you can insert only the whole velvet and saw the mouth into the boiling water, and hot it for 5 to 10 seconds. Check again carefully whether the velvet antler is damaged or not. If there are scars or poor sealing at the place of interest, apply egg white batter and put it in water for a while to make it firmly sealed so as to enhance heat resistance and prevent it from breaking during cooking. Then you can enter the first drainage of the first water and cook it. When the first row of 1 or 5 people is boiled and boiled as above, the first half of the mouth should be pushed and pulled with boiling water (with water) 2 to 3 times in boiling water to promote the skin blood discharge. . Then, put the velvet only sawing mouth into the water and gently make a circular or push-pull reciprocating motion to boil it. When the water reaches 4 to 5 times, the inside of the antler is heated due to the contraction of the velvet skin, and the blood is discharged from the saw fl. At this time, use a long needle to pick a skin around the scalp, prick the thrombus, and deeply pierce the medulla in the osseous section. If necessary, use a brush to dip the mouth with warm water to facilitate blood discharge. For the first 5 boilings, the water should be continuously poured, and the watering time should be appropriately extended and maintained. When the boiled blood is drained and bleeding is seen through the sawn mouth, the first drain can be cooked and intermittently cooled.
After about 20 minutes of cooling, the second drain is started to boil. The time for the first discharge of the second discharge head is the same as the time for the first discharge of the last discharge of water, and then successively shortened. The velvet is fine, old, and has poor heat resistance. It has been basically cooked in the first drainage, so the second Drainage Each time the middle of the water is poured and before the water is discharged, it is necessary to properly root the head (put the roots of the eyebrows and velvet roots on the surface of the water and cook only the upper half of the velvet tip and velvet). To avoid eyebrow sticking, apply egg batter to the brow tip. When the sawdust expelled the blood foam from more and less, the color changed from dark red to light red, and then appeared pinkish white blood foam, indicating that the blood within the velvet was basically drained, and then the root can be washed and the first water can be ended. Boiling process. After the water is drained, the egg white batter should be peeled off in time, brushed with a brush to clean the oily dirt on the surface of the antler, and then the dry velvet table should be thoroughly wiped with a soft gauze, and then sent to the air drying room for air drying (with no unloading clamps processed by the velvet clamp).
3 . The first thing that the water should be boiled should pay attention to matters first, the entire boiling process, the pot water should keep boiling, midway to the pot when the water must be boiled after the velvet can boil.
Second, the fry water should be changed frequently and kept clean.
Third, each time the water should pay attention to the depth of the velvet, not only to prevent submerged saw mouth, but also to prevent the saw from the water surface is too high, so that the skin blood deposition and rooting, black root phenomenon.
Fourthly, when boiled with large blood discharge, it is easy to blow the skin at the place of interest and at the main curve. Therefore, the number of water should be increased appropriately, and the water time should be reduced for each person. Before and after the launch of water, the inspection of velvet should be strengthened. If the drum skin should be found Timely needle puncture drainage. Acupuncture site should be at the top and bottom edges or side of the skin. When acupuncture, it should be straight to pierce about 1cm. After the needle is drawn, blood, tissue fluid, and gas flow out from the needle eye. You can also use your fingers to gently squeeze. , Discharge the accumulated gas, water, etc.
Fifth, when the velvety skin is cracked, it is necessary to immediately stop cooking and hold the ruptured area with a wet towel. Immediately soak in cold water to cool it quickly. After being cold, wrap it with a bandage and bake it.
Sixth, when the batter is applied to the site of breakage, interest, and tip of the eyebrows, the thickness should be even and it must be closed well. It is still necessary to check during cooking. When the edge of the dressing is curled, peel off immediately and reapply it.
(III) Backwater and Baking In pilose antler processing, boiled broilers after 2nd and 4th days after the first water boil processing are collectively referred to as backwater, which is called second water backwater, third water backwater, and successively Four water backwater · · ,... The significance of baking lies in antiseptic disinfection and accelerated drying. 1 - 3 water return should be carried out on a daily basis, and the fourth water return can be conducted every day or every other day. Every time after returning water, it should be baked to promote the dryness of antler.
1 The second water boiled and baked two water also boiled two drains, the number and time of each drained boiled water is reduced by referring to the first water, and seeing bubbles in the saw mouth indicates that the boiled water is boiled thoroughly. In the second water, the skin color is basically set, so you don't have to bump into water when you are cooking, and your movement should be steady. In order to avoid breaking the skin, it is still necessary to apply batter to the area of ​​easy drums. In addition, put a small amount of dry flour on the needles of the blisters as soon as you go into the water, and gently cook in the water to make the flour firm and prevent the water from entering the area. When returning water, it is also necessary to pay attention to inspection. If it is still in the original site, it should be immediately stripped of the surface, and the needle hole should be used for aspiration and drainage.
After the return water is finished, immediately remove the egg white noodles, remove the velvet clips after brushing the antler, and dry the velvet stalks. After all the antler cools, send them to the oven with a box temperature of 68 to 73 °C for baking. Saw down or stand up, bake for 40 to 60 minutes, see the appearance of water droplets (sweat) when the table to stop baking, open the door and then remove the cold, into the air dry air drying room.
2 . The third water boiled and baked third water boiled without having to clip, you can use hand-held rong root water boiled. Sanshui only boils and drains, and the number of people's waters may vary depending on the change of the velvet head. Generally, it is required that the velvet head be changed from hard to soft, and then soft and hard and flexible to end cooking. Each time the time of the water is 20 to 40 seconds, the depth of the human water is focused on the whole stalks of 2 oysters, and the roots and eyebrows are properly boiled. After boiling, dry the antler table and cool it. The third water boil can still cause drum skin and broken skin, so it must be checked at any time. The baking temperature and time after cooking are the same as before. After the baking, pull out the nails on both sides of the kerf (refer to the velvet clip) and let it dry.
3 . The fourth water is boiled and baked. After boiling and baking of the first three waters, the antler's roots and eyebrows are nearly half dry. Therefore, the four-water boiled portions are mainly the tip of the velvet tip, the tip of the mouth, and the upper half of the trunk. The depth of the water is full of 1 on the dragon 1/3. The phenomenon of cracking in the return water is relatively small. Therefore, the time for each person's water can be prolonged appropriately, and the cooking process can be completed when it is boiled until it is flexible. Then it is baked in a 68-73°C drying oven for 60 minutes.
4 . Backwater and baking precautions First, each baking, the temperature in the drying box must be raised to the required temperature before people can put antler, otherwise it is easy to cause bad skin, stinky. The temperature inside the box must be constant.
Second, the second and third water baking may also cause the drum skin, so the baking time should be due to velvet. After the batter is baked, it should be out of the box. Third, the antler's method of placing friends in the drying box (referring to 2 to 3 waters) is better, with the cut mouth facing down, so that blood that has not been drained in the antler can flow downstream, but care should be taken. Saw mouth can not be too close to the heat source, in order to prevent excessive heat from the scalp at the skin. Fourthly, the velvet in the drying box should be kept firm and the two velvets should not be leaned together (especially the first four water velvet). Care should be taken when inspecting or out of the box. Do not bump the damaged velvet skin.
(D) Air-dried and boiled antler that has been processed by four waters, and the water content is reduced by more than 50% compared with fresh velvet. Afterwards, it is mainly dried by natural air, and is properly cooked and baked. In the first five or six days, the head of the broiler should be cooked once every other day and baked for about 30 minutes. Afterwards, the head can be baked at irregular intervals according to the degree of dryness and climate change.
1 . Air dried pilose antler should be sent to the air drying room for drying and dehydration after each boiling and baking. The order of hanging shall distinguish the antler of different species and specifications, and line up one by one according to different days after processing. The management of the deer antler in the air-dry room is very important. The person in charge should be responsible for the inspection of dried antler every day. The velvet sticky and velvety soft velvet should be picked out in time to return water and roast. Especially in rainy days, the humidity of the air is high, and the number of cooking and baking should be appropriately increased to prevent bad skin. The air-dry room must be ventilated and dry. In the rainy days, doors and windows should be closed in time, antler should be inspected at any time, flies and other insects should be killed, and insects should be strictly prevented. Ceiling fans should be installed in air-drying rooms where conditions permit (especially in hot and windless areas) to maintain indoor air flow.
2 . The purpose of cooking the head to cook the head is to keep the shape of the antler that is easy to shrink and deform due to drying. This will not only speed up the drying of the pilose antler, but also allow the antler to shrink evenly, avoiding shorts and bread. Each time the head is cooked, it should be cooked thoroughly, that is, it will be relatively hard and soft, and then boiled until it is harder and more flexible. The time to simmer in water should vary with velvet.
(5) The head plasticity is due to the tenderness of the two sticks, and the steamed bread tends to appear during processing. Therefore, the process of forming the head shape is actually a kind of beautification. The method is to wait until the head of the antler reaches 80% dry, and then cook the two velvet heads of the two bars for 1 to 2 minutes. When the head is softened, the head of the velvet should be slowly and forcefully applied on a smooth and smooth wall. After 2 or 3 times of cooking, top kneading, and finally making the two velvet tips to the tiger's mouth direction was fist-shaped. At present, most of the two saws do not perform head shaping, and the two sticks need to be cut. The three rights of flowers and pilose antler need no head processing.
(6) The processing of primary velvet and regenerated velvety antler and reconstituted antler is small, the velvet shape is irregular, and the degree of ossification is relatively large, and they are collected in the cool season after the beginning of autumn. Therefore, the processing technology is relatively simple. Generally, it is necessary to boil 1 to 2 times in water, and then continue baking or air drying. However, for the better regenerative velvet, it should be processed
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