The sika deer is a mammalian class and a cloven-hoofed animal. It is a rare wild animal and has been listed as a national first-class protected animal. Sika deer are mainly distributed in northeast China, north China, south China and other regions in China. Most of them are distributed in northeast China. Currently, most of them are domesticated Northeast Asian species deer, and wild deer have rarely been seen. Deer is a herbivorous animal, has great plasticity, and has strong ability to adapt to the environment. It can be domesticated in all parts of the country. Luerbao is a treasure, with high medicinal value and remarkable aquaculture benefits, and it is a good project for farmers to get rich.

I. Harvesting and Processing of Antler

1. Harvest of pilose antler. Antlers are rare medicinal herbs and must be harvested before their ossification. Harvest time is generally at the most commercially valuable stage of antler growth. Before collecting velvet antler, the harvester must observe the growth and maturity of velvet antler at any time. According to the deer's age, the characteristics of the individual's long antler and other comprehensive conditions, the specific harvesting date of each deer is determined in due course. In general, a deer is 2 years old and a head saw should pick up all the two velvets. When it is 3 years old and 2 saws, it can harvest three leeks in a well-fed deer farm. All bucks over 4 years old should harvest three pod velvets.

When collecting antler should be reasonable Baoding, there are two methods of device Baoding and drug Baoding method, generally more use of drug Baoding method. Sawfly time should be selected before the weather is cool and the environment is quiet before feeding. When sawing velvet, the antler should be sawed off at 2~3cm from the pearl plate, and the speed should be fast. To prevent cracking of the velvet, it is required to cut the cross section of the kerf. The angle plate is parallel, do not damage the angle plate and split the velvet skin. After cutting the velvet, the bleeding should be stopped immediately. The method of stopping the bleeding is to use a tourniquet method and a drug hemostasis method. Cut the mouth with 5% iodine to prevent infection.

2. Processing of pilose antler. The velvet processing equipment includes vacuum pumps, frying pans, automatic temperature control frying pans, drying boxes, operating tables, and corresponding tools. There should also be air-drying rooms. Harvested velvet should be numbered, weighed, measured, registered, and processed in time to prevent spoilage.

According to the different methods of harvesting and processing, velvet can be divided into three types: bloody, bloody, and headless.

1 rows of bloody processing. First wash the antler and use a vacuum pump or pump to remove the blood from the velvet antler. Then fix the velvet antler on the velvet antler and place the velvet antler on the surface of the velvet antler to expose the water. Treat it in boiling water for 20 seconds. Damaged velvety skin is coated with flour or egg white. After many times of treatment, the blood foam discharged from the kerf is reduced, and the velvety color changes from dark red to light red. The second day of operation is the same as in the first day, and it ends when the blood is clean and the antler's tip is elastic. On the third day and the fourth day, the antler's tip is softened and hardened, and it is hardened and softened. The elasticity is sufficient to end the frying process. After the velvet antler finishes boiling, peel off the egg white surface or wrap the surface, brush the velvet body with a brush, dry it with a soft gauze, and change the fry water frequently to keep the pot clean. When the temperature is 70°C~80°C when drying, until the antler is completely dry. After processing, the antler should achieve complete velvet skin, bright hair, and perfect shape.

2 with bloody processing. It is the product velvet that keeps the dry matter in the blood of the antler intact in the antler, and requires that the blood be full, uniform, and fresh in color. Its processing method is to seal the mouth, not draining blood, mainly by continuous boiling and baking.

3 chopping antler processing. The head is initially trimmed, blood drained, boiled, baked, and backwatered, and the skin and skull are finally trimmed.

In addition to the traditional velvet processing methods described above, a new velvet processing method is described below. The required equipment includes a refrigerator, a water bath sterilizer and a freeze dryer. The collected antler water bath is sterilized and quickly stored in a freezer at -24°C~-15°C for 1 to 8 months. The fresh antler has a bright color, and the velvet antler has the same shape and good quality. To obtain freeze-dried antler, fresh-keeping pilose antler can be placed in a pre-cooled lyophilizer at -40°C to -38°C and dehydrated for 72 hours.

Second, the processing of deer fetus

Deer fetuses are hydro- fetuses (including fetuses, placenta, amniotic fluid) taken from the abdomen of pregnant females, aborted fetuses, and deer calves that have died within 3 days of birth. There are two methods for the processing of deer fetuses, one for dry deer fetuses and the other for deer fetus pastes.

1. Dry deer fetus processing. The deer or deer is dehaired and washed, immersed in 60-degree white wine for 2 to 3 days, and then air-dried for 2 to 3 hours. The shape of the newborn deer is repositioned, fixed with hemp rope, and placed in a drying box. 80 °C ~ 90 °C baking about 2 hours, release the intra-abdominal gas, close to full cooked when the baking stops, let cool and remove and air dry, repeated several times until dry. Deer fetus can also be processed into deer fetal powder.

2. Deer fetal paste processing. When the deer or deer is dehaired, washed, and put into the pot to cook the bones, the bones and meat are taken out and dried at 80° C., and then crushed into fetal powder. The deer-feathers are filtered with gauze. , Serve as a fetal slurry, stored at low temperatures. When the eucalyptus paste is boiled, the preserved porcine slurry is boiled, and the fetal powder is mixed evenly. The ratio of 1:1.5 of fetal powder and Red Pond is used to heat the simmer, stirring constantly, and condensing until it is not touched. Pour the bean oil in advance. The dish is placed in a cool and ventilated place and the deer fetus cream is cured after solidification.

Third, the processing of deer tail

Wash the deer's tail, remove the fluff and cuticle, remove the tail meat and hair roots, sew the tail skin, and air dry.

IV. Processing of Lubian

Lubian is the penis and testis of the stag. The penis and testicles are washed with water. The foreskin is rolled to the glans 2/3, the glans are nailed to one end of the wood plate, the penis is properly elongated, and the testes are fixed on the other end of the wood, and then boiled with boiling water and dried naturally. You can.

5. Processing of antler blood and deer blood

The velvet antler blood is blood collected when sawing the antler or processing bloody fleas, and the deer blood is blood collected when the deer is slaughtered or collected from a live deer vein.

1. Processing of antler blood wine or deer blood wine. Blood and 50-degree liquor are prepared in a ratio of 1:9.

2. Processing of blood meal. Pour velvet blood or deer blood into a square plate, spread it into a thin layer and let it dry completely. Save it.

Six, deer visceral processing

The processing of the heart is to completely ligate the arteries and veins of the heart, remove the pericardium and fat, and bake it in an oven at 80°C until it is dry. The processing of deer liver and kidney is to take deer liver or deer kidney and boil it in boiling water until the blood is taken without needles, cut into thin pieces or small pieces, and roasted at 80°C until dry.

VII. Processing of deer buckwheat

Remove the large pieces of meat from the deer's scallops, wash it and soak it in water for 1~2 days, scrape it 2~3 times, then soak it for 1~2 days, until the residual meat on the tendon is scraped, then add the muscles. You can hang dry.

Eight, processing of venison and deer bone

When processing dried venison, remove venison chunks of fat, cut into small pieces of 1~1.5kg, put them into the pot and cook until the sixty-seven mature, remove, cut into thin slices, put in 85 °C ~ 90 °C oven, bake You can do it. The meat with bones cooked in the pot, remove the residual meat shredded or cut into pieces, into the pan fry yellow, baked in an oven or air dry Serve dried meat. The processing of deer bone can be sawed into small pieces of deer bone, remove the bone marrow, wash, and then made of deer bone paste or frozen fresh, can also be stored in the deer bone at 80 °C temperature.

The deer industry association unit of China deer industry---Jiulu Luye Group, Beijing Jiulu Luye Sika Deer Breeding Base, Beijing Management Headquarters Company has set up large-scale deer breeding farms, deer product stores, deer full-scale restaurant and other industrial chains. Luye Deer Farm Address: Xiaoganhao Industrial Park, Jingcheng Town, Tongzhou District, Beijing Jiulu Deer Industry Jiulu Deer Industry Company Address: No. 32, Caojingxi, Yunjingli Street, Liyuan, Tongzhou District, Beijing Jiulu Lubaotang Jiulu Deer Industry official 24-hour consultation hotline Jiulu deer industry official QQ
Jiulu Deer Industry Website: http://

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