Harvest, processing and storage of scorpion

Scorpio, also known as the whole insect, for the scorpion family East Asia scorpion dry whole.

1 Harvest

The time of catching wild scorpion is usually from after coming out to before entering. Every year in mid-and late April, that is, before and after the "grain rain". At this time, scorpion just sting, body hypertrophy, no food in the abdomen, less impurities, good quality after processing, weight, usually called "spring scorpion." Therefore, Shandong often takes the acquisition of "Spring Scorpion" as the main season. At this time scorpion just sting, inactive, and grass just sprouted, scorpion easy to be found, easy to catch.

"Fu scorpion" is a scorpion captured and processed in dog days. At this time, the scorpion has ingested food. The pregnant female scorpion has given birth to young. The quality after processing is not as good as "Spring Scorpion". For the same number of scorpions,"Fu scorpion" shipments are less than "Spring Scorpion". At this time, it is more difficult to catch; because at this time the scorpion has moved around, and active, and there are grass and other obstacles to catch. Scorpion phototaxis can be used to trap. Put the lamp on a flatter place on the mountain and you can catch it. When catching scorpions, you should carry a pair of chopsticks or tweezers, as well as containers such as jars and barrels with lids to prevent scorpions from escaping.

2 Processing

2.1 Salt water scorpion ① Put scorpion into 25℃ about 1% light salt water for 4~6 hours, so that it spits out abdominal dirt, and then gently remove scorpion with hedge, then put it into water, repeat 3~4 times, wash off the sediment on scorpion. 2. Boil salt water (100~200g salt for 1kg live scorpion, 4~6kg water) and boil the salt water. 3. Put the cleaned live scorpion into a boiling salt water pot and boil it. The amount of water in the pot shall be 3 fingers to immerse the scorpion. Cover the pot with a reed mat smaller than the pot mouth. Press the "well" shaped batten on the mat to prevent the scorpion from rolling out of the pot and avoid boiling the scorpion. Bring to a boil as quickly as possible over high heat, simmer for 2 hours, then simmer for 2 hours. When cooking over low heat, check and flip twice every 30 minutes. When the scorpion body is stiff, not bent, and the back is obviously pulled out (that is, a concave line), it can be taken out. When boiled, if the heat is appropriate, the scorpion's pincers, feet and tails are not easy to fall off, and the quality is good and easy to preserve. If the heat is not appropriate, there will be scorpion pincers, feet, tail and body separation, affecting the quality.④ Dry in the shade. Put the cooked scorpion on a reed mat and dry it in a cool, ventilated place. If sun exposure, then scorpion dry from salt frost, packaging after easy moisture, or even moldy deterioration.

2.2 Freshwater scorpion processing before the scorpion into clean water, and then remove, put into boiling water boil for 10 to 15 minutes. 50~100g salt per 1.5 kg live scorpion. Turn slowly when boiling, remove and dry in the shade after boiling. 1kg live scorpion can be processed into 300~350g dry scorpion.

3 storage

Packed in wooden cases. The inner wall of the packing case is coated with lime powder mixed with pig blood. The box can be lined with moisture-proof oil paper. Scorpion can also be packed in non-toxic plastic bags and placed in the above-mentioned wooden boxes and sealed. Put it in a dry and ventilated place to prevent moisture and mildew. Scorpion damp after easy moldy deterioration and claw tail off. Avoid violent shock during transportation.