A kind of processing technology of deer antler
A technology of deer antler and drying method, which is applied in the field of deer antler processing technology, and achieves the effects of reduced processing times, easy popularization, and simple preparation method
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Embodiment 1
[0042] From July to September, the velvet antlers are collected for use. Its technological process is as follows:
[0043] Process flow:
[0044] Antler collection→pretreatment→quick freezing→storage→ultra-high pressure treatment→boiling and frying→returning water and baking→air drying and boiling→finished product
[0045] (1) Harvesting: The sika deer antler grows for about 60 days. After maturity, the fresh sika deer antler is about 1.0-1.5kg.
[0046] (2) Pretreatment: cleaning, wiping, and removing impurities from the velvet skin; processing some damaged velvet.
[0047] (3) Quick freezing: within 25 minutes, cool the core temperature of fresh velvet antler to 0~-5℃.
[0048] (4) Storage: Store in a -18°C refrigerator.
[0049] (5) Ultra-high pressure treatment: Before the unified processing, place the frozen velvet antler under a pressure of 150MPa for 60 minutes.
[0050] (6) Boiling and frying: put the velvet antler into boiling water and fry for 40-45 seconds, then ...
Embodiment 2
[0055] From July to September, the velvet antlers are collected for use. The process flow is as follows:
[0056] Process flow:
[0057] Antler collection→pretreatment→quick freezing→storage→ultra-high pressure treatment→boiling and frying→returning water and baking→air drying and boiling→finished product
[0058] (1) Harvesting: The red deer antler grows for about 60 days. After maturity, the fresh red antler is about 3.0-4.5kg. Anesthetized and sawed to obtain fresh antler.
[0059] (2) Pretreatment: cleaning, wiping, and removing impurities from the velvet skin; processing some damaged velvet.
[0060] (3) Quick freezing: within 35 minutes, cool the core temperature of fresh velvet antler to 0~-5℃.
[0061] (4) Storage: Store in a -25°C refrigerator.
[0062] (5) Ultra-high pressure treatment: before the unified processing, place the frozen velvet antler under a pressure of 400MPa for 15 minutes.
[0063] (6) Boil and fry: Put the velvet antler in boiling water and fry...
Embodiment 3
[0068] Process flow:
[0069] Antler collection→pretreatment→quick freezing→storage→ultra-high pressure treatment→boiling and frying→returning water and baking→air drying and boiling→finished product
[0070] (1) Harvesting: The red deer antler grows for about 60 days. After maturity, the fresh red antler is about 3.0-4.5kg. Anesthetized and sawed to obtain fresh antler.
[0071] (2) Pretreatment: cleaning, wiping, and removing impurities from the velvet skin; processing some damaged velvet.
[0072] (3) Quick freezing: within 30 minutes, cool the core temperature of fresh velvet antler to 0~-5℃.
[0073] (4) Storage: Store in a -20°C refrigerator.
[0074] (5) Ultra-high pressure treatment: before the unified processing, place the frozen velvet antler under a pressure of 250MPa for 30 minutes.
[0075] (6) Boil and fry: Put the velvet antler in boiling water and fry for 30-40 seconds, then wipe to remove the surface moisture. Bake in an oven at 65°C for 2 hours, and then ...
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