Deer antler processing technology
Deer antler processing technology Deer velvet processing is one of the raw materials for the production of deer. The technical level of processing is directly related to the quality and economic benefits of deer antler. Because the fresh pilose antler has more water content and is rich in protein, it will quickly become degenerated if it is not processed in time. Deer velvet processing is based on the premise of keeping the velvet antler's intrinsic form, and it is dried and boiled, baked, and air-dried. The principle is to use physicochemical effects such as thermal expansion and contraction and protein structure change. Remove blood and moisture from the velvet (or just exclude moisture) to dry the pilose antler and prevent it from deteriorating.
First, the main equipment for velvet processing The specialized velvet processing room divides the frying room and the air drying room. The processing should be based on high-rise, well-ventilated, safe facilities and closer to the deer farm.
(1) The equipment for the fry room of the fry house is mainly a vacuum pump, a frying pan (or an antler), a drying box, and a console. Its area is about 70 square meters, the roof has a vent, good indoor ventilation.
1. Frying pan fry pan 100# can be used fry pan, or rectangular slot welded aluminum plate, the general specification is 120 cm 90 cm 60 cm, the bottom of the tank with a drainage hole, the pan should be higher than the pot, and cast Cement surface. In recent years, the Institute of Special Products of the Chinese Academy of Agricultural Sciences and the Yongji County Scientific and Scientific Instrument Factory jointly developed a 500-600-670 millimeter (millimeter) size for the replacement of the frying pan for the frying of large pots. The voltage is 380 volts and the power is 6 kilowatts. Temperature control, easy operation, energy saving, reduced labor intensity of processing personnel, and improved working conditions of the processing room.
2. Drying oven drying oven is the main equipment for baking pilose antler. There are 3 kinds of ovens, electric ovens and far infrared drying ovens. The common requirements for the performance of various drying ovens are: rapid temperature increase, constant temperature, uniform temperature, good heat preservation performance, and humidity and moisture setting.
The earth oven is made by putting a box cover on the frying pan flue. When the stove stops or the temperature is insufficient, the fireplace under the box can be burned to supplement the heat. Earth ovens heat up faster and have better heat dissipation. However, due to the difficulty of control and constant temperature, most deer farms are no longer used. The electric oven has a rapid temperature rise, a good thermal insulation performance, and a convenient temperature control. The medium has a dehumidifying performance and influences the drying speed of the antler. Therefore, it is rarely used when processing the antler. The drying box at the far red line has the best effect. Far outside the line is a kind of high-frequency electromagnetic wave with a wavelength of 30-50 microns. The drying box made of it can quickly take off the water in the antler and has high efficiency and energy saving. . The two-electron automatic far-infrared antler drying box jointly developed by the Institute of Special Products of the Chinese Academy of Agricultural Sciences and the Yongji County Scientific and Technological Instrument Factory has a specification of 16702000910 (millimeter), a voltage of 380 volts and a power of 7.2 kilowatts. The controllable diffuse, timing and alarm are arranged. The wet performance is good, and the temperature can be automatically reduced when the fault is encountered. The operation is convenient and the processing quality of the antler can be improved.
(2) Air-drying room The air-drying room is a place where air-dried antler is dried. To facilitate the delivery of antler, the air-dried room should pass through the frying room. In order to avoid the influence of smoke from the frying chamber of the frying chamber, the air drying room should generally be located in the upwind position of the frying room. Drying indoors requires dry, ventilated, and mosquito-fly pests. The interior is equipped with an arranging desk case and hanging hooks. Most of the deer farms now have processing buildings. The ground floor is a room for frying and scallops, and the upper floor is a dry room. Such a dry room is well ventilated.
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