Processing technology of deer tail

Deer tail is composed of caudal vertebra, lumen, muscle fiber, adipose tissue, tail gland, connective tissue capsule and skin. Due to the different species of deer, its shape and size are also different. The red deer tail is thick, short and wide, and the tail tip is obtusely round, which is the best of the deer tail, while the sika deer tail is longer and tapered. The tail type of female deer is shorter and thicker, while that of male deer is longer.

Deer tail has been used as a precious nourishing and strengthening agent in ancient China, and it is also a very delicious delicacy. According to traditional Chinese medicine, deer tail is beneficial to replenish deficiency and nourish yang. Some national medical circles believe that deer tail can treat anemia, humoral disorders, kidney disease and impotence.

The processing of deer tail can be divided into four steps: depilation, sealing, air drying and shaping. The fresh deer tail is put in a human basin and scalded with boiling water until it can be plucked. After taking it out, the tail hair is pulled out quickly, and then the fluff and epidermis are removed and scraped with tweezers and knife. The second is to seal. In the past, most of the unhaired deer tail was used to remove excess fat and residual meat from the tail root with a knife, and then sew the skin of the tail root with thread. In recent years, some people have proposed to leave more of the tail skin when taking off the tail, remove the excess residual meat and fat, and then straighten the end of the tail. at the opening of the root of the tail, the inner and outer tail skin is clamped together obliquely and upward with an iron clip from the bottom of the opening and close to the end of the tail, and then the skin outside the clip is put on with a thread. Remove the iron clip after hanging for 20-30 minutes, and cut off the excess skin with a knife close to the iron clip line. At this time, the inner and outer tail skin can be sealed into a whole. Third, air-drying. Deer tail generally depends on natural dehydration and air-drying, that is, hanging in a cool and ventilated place, it is not suitable to air-dry by baking. If you only rely on drying, the glands and fat in the tail will melt and zoom and become a shrunken tail. Bioactive substances can also be destroyed, thus reducing the quality of deer tails. However, in the hot summer, in order to prevent its rancidity, it should also be baked in a human oven (70 ℃) from time to time for no more than 30 minutes at a time. Moths should be prevented during air drying and storage. Fourth, plastic surgery. The tail of a sika deer does not need plastic surgery. The red deer tail should be reshaped when it is semi-dry, so that its edges are thick, its back is slightly raised, and its ventral surface is slightly sunken.