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我国养鹿事业飞跃发展,鹿茸产量日益增多。生产的鲜茸需要现场加工成干货,以提高商品质量,便于运输和长期贮存。鹿茸的组织构造特殊,茸体中不仅有索状血管而且有窦状的血窦。茸内含血等液体物多、占总重量的10%以上。砍、锯茸加工工艺过程,主要是降低茸内的吸附作用,排出茸血等液体成份,煮熟茸皮保型保色,促进水分蒸发。鹿场加工鹿茸沿用旧的水煮排液加工法,煮炸茸体,使其受热膨胀,降低液体成
China’s cause of deer grows leaps and bounds, and the output of pilose antler grows. The fresh velvet produced needs to be processed into dry goods at the site to improve the quality of the goods, facilitate the transportation and long-term storage. The velvet antler has a special tissue structure. There are not only cord blood vessels but also sinusoidal sinusoids in the antler. There are many blood and other liquids, accounting for more than 10% of the total weight. Cutting, sawing and velvet processing process is mainly to reduce the adsorption of velvet, discharge velvet blood and other liquid components, cooked velvet skin type preservation color, promote water evaporation. The deer field processing pilose antler uses the old boiling water processing method to boil the fried antler body, causing it to expand by heat and reduce the liquid content.