Processing technology of deer gluten

(1) Deer-tendon picking

Deer tendons are the muscles of the deer's limbs and back. The picking method is as follows: ① The forelimb is picked up with a knife from the back of the metacarpal bone and the muscle, cut off the heel below the accessory hoof, leave the accessory hoof and seed bone on the tendon, and then pick up along the tendon groove to the end of the fascia at the upper end of the carpal bone. The anterior tendon is also picked up in the middle between the metacarpal front and the bone, down to the crown of the hoof with a skin cut about 5 cm long, up to the upper end of the carpal bone, cut off along the fascia. (2) The hind limbs are picked up from the middle of the rest bone and tendon cavity to the auxiliary hoof, cut off at the heel of the hoof, leave the auxiliary hoof and seed bone on the tendon, and then pick up along the tendon groove to the end of the tibial muscle key. The tendon on the front side of the hind limb is removed from the middle of the gluebone and tendon to above the hoof crown, leaving a piece of skin 5 cm long to cut off, then up to the upper end of the walking bone to cut off the deep muscle group above the joint, until the end of the fascia is cut off.③ The muscle of the back is the lateral fascia of the longest muscle of the back, which is wrapped and hung. First, remove the longissimus dorsi muscle and lay it on the table with the inside facing up. Then use a knife to pick out the complete fascia.

(ii) Scraping and soaking

Put the removed tendons on the table, peel off the fascia layer by layer with large muscles, scrape off the residual meat, and leave the broken muscles on the long tendons temporarily. After washing the deer tendon with clean cold water for 2 to 3 times, put it in a basin and soak it in a cool place for 1 to 2 days. Change the water once a day in the morning and evening, soak it until the tendon is bloodless, and then scrape and wash it. Scraping processing needs 2 forget 3 times, each time between the need for cold soak 1 - 2 days, until the muscles on the tendon to scrape clean.

(3) Hanging and drying

After the deer tendon leg is processed, a small hole is perforated at the auxiliary hoof and the left skin, hung by a tree stick, scattered small tendon keys are divided into 8 parts and attached to 8 long tendons of four limbs respectively, and the longest muscle fascia of the back is divided into 4 parts and wrapped outside the 4 long tendons without the auxiliary hoof. After connecting, the length and thickness of the eight deer tendons are basically the same, making them neat and beautiful. Dry in the shade for about 30 minutes, hang up and dry, if necessary, bake in an oven at so-90℃, then bundle the dried deer tendons into small bundles and store them in the library.