Talking about the processing of pilose antler

Antlers are the horns of spotted deer, red deer, etc. They grow periodically, ossify and fall off every year, and harvest when they have not been ossified. The fresh antler is rich in protein and water, and when the velvet is harvested, it is midsummer. If it is not processed in time, it will become spoiled and turned from treasures to waste.

The first to use antler was Chinese, and velvet processing technology was also created by the Chinese. The original pilose antler processing is a traditional velvet processing technique that combines fire cooking, baking, and air-drying for almost 100 years. With the development of science, today's pilose antler processing technology has made new progress, but most of them are based on the traditional processing technology innovation, and freeze-dried velvet, fresh-keeping velvet and the traditional processing technology is significantly different.

The main purpose of velvet processing is to dry it through dehydration, and it is easy to store, transport, carry, and use dry objects. Some people say that the other purpose of velvet processing is antisepsis, and there are antiseptic effects, but it is not the main purpose.

The antler is both a drug and a commodity. Its shape, color, and integrity have important influences on its value. The processing must not only achieve the purpose of drying, but also maintain the elegant shape of the velvet antler and the bright color (flower arrangement) and external integrity. Sex, so velvet processing technology is complex and demanding.

Deer pilose steaming is an important dehydration procedure. After boiling, it can destroy the protein peptide chain, increase the permeability, and facilitate the escape of water molecules. Since it takes a certain amount of time to boil, it starts with 2-1 minutes each time, and gradually decreases to several tens of seconds later, repeatedly.

Baking is a continuation of boiled dehydration and is a further dehydration process. During baking, due to internal gas production and blood expansion, it is easy to blast the velvet skin. Therefore, the baking temperature cannot exceed 80-73°C. Baking time should be treated as antler and tender, size, fat and thin, etc., generally in 6-4-2 hours. Baking tools from the past to the electric oven, solar oven, now widely used far infrared oven, so that the dehydration speed and effectiveness have greatly improved.

Air drying is the natural drying process after boiling and baking. The loss of antler moisture is mainly achieved through evaporation, and the rate of evaporation of water is proportional to the surface area of ​​the object, the ambient temperature, the air circulation (ie, wind speed), and inversely proportional to the humidity of the air. The antler's surface area is fixed, and the ambient temperature cannot be too high. The faster the air flows and the lower the relative humidity, the quicker the drying. Therefore, the antler air-dry room requires dry and well-ventilated air. Now, electric fans are used to assist ventilation. When air-dried, the moisture content of the antler's interior and the epidermis has a certain gradient. There is more moisture near the interior, and when the water content near the outside is small, the water molecules need to be transferred from the inside to the outside. Therefore, the antler drying cannot be completed within a short time. However, it takes a slow process of about 1 month. Air drying can only speed up the transfer of water molecules from inside to outside.

In order to speed up the drying of velvet antler, it was tested and baked directly without boiling, and the baking time was appropriately extended. Some people also experimented with baking fresh antler and bake it before freezing and baking; Experiments, using high frequency, microwave drying velvet. All these drying methods have been reported successfully.

The deer antler is vacuum decompressed and dried, which is different from the traditional drying method. The advantage is that the velvet antler's water evaporates through sublimation and maintains the elegant shape, integrity and effective active ingredients of the deer velvet. The color is bright, but the drying equipment costs up to several hundred thousand. Yuan, the energy consumption cost per dry 1kg antler is more than 300 yuan, and it is difficult to be accepted by the production site manufacturers.

The antler's frozen preservation, vacuum packaging preservation, and its products put on the market, consumers are mixed. The reason for this is that it must be matured before application. At present, there is still a lack of precooked and postcooked component analysis, as well as lack of pharmacology, pharmacology, and clinical experiments. Whether it is a directional technology for processing pilose antler has yet to be practiced.

Nowadays, there are high-pressure electric field drying technologies in China. The technology uses water molecules to be polarized in the electric field and is a non-heat source drying technology. The dried object does not increase in temperature, does not lose nutrition, and has the advantages of sterilization, high efficiency, low cost, etc., and has been applied in medicinal materials, seeds, native products, foods, fruits and vegetables, but has not yet been applied to the field of deer product processing.

At present, China's state-owned deer enterprises are gradually shifting, private nutritional deer companies have swarmed, large groups and small-scale groups have not yet formed strong leadership and management systems, and antler processing is still in the form of manual operations; although traditional techniques are used, However, the specific operation is not standardized and the product quality is not standard. It has become an important factor affecting the export of pilose antler products in China and competition in the international market.

At present, in terms of pilose antler harvesting standards, South Korea focuses on ash content, New Zealand focuses on antler size, and China focuses on external shapes. Regardless of whether the world's deer industry is in line with China, or whether China's deer industry is in line with the world, standardization and industrialized processing are the necessary way for China's deer products to create famous brands, create brands, and win in competition, while strengthening China’s deer industry. Macro-control is an important task facing the government and the deer industry.

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