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带血鹿茸和排血鹿茸的加工方法不同的是,带血鹿茸需封锯口,需增加烘烤的强度和时间,在煮炸和回水等工序上也有不同之处。
The different processing methods for blood-borne pilose antler and blood-removing antler are that blood-borne pilose antler needs to seal the kerf, need to increase the intensity and time of baking, and there are also differences in the processes such as boiling and returning water.