《湖南省炮制规范》对鹿筋的炮制方法是:去净蹄甲和毛,刷洗干净,润软,切2cm段片,加入白酒拌匀,稍润至酒全部吸收,用油砂炒至松泡,取出筛去油砂,放凉即得。此法有以下不足之处:润软时间长;温度难掌握;劳动强度大;每次加工量少。为此,我们利用自制温控煅药炉之余热,烘烤鹿筋效果好。现将操作工艺介绍如下:首先将鹿筋去净蹄甲和毛,放蒸笼内蒸上大气,趁势切2cm段片,加入黄酒 The preparation method for the deer ribs in the “Construction Regulations of Hunan Province” is to go to the net horn and hair, scrub it clean, soften it, cut it into 2cm pieces, add the white wine and mix well, run it until it is fully absorbed, and fry it with oil sand. Bubble, remove the sieve to the oil sand, let cool get. This method has the following deficiencies: long softening time; difficult to grasp the temperature; labor intensity; a small amount of processing each time. For this reason, we use the residual heat of the self-made temperature-controlled calcined medicine furnace, and it is effective to bake deer muscles. The operation process is introduced as follows: First, the deer muscles go to the net horns and hairs, put steam in the steamer to steam the atmosphere, cut the 2cm segment, and add rice wine.