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近年养鹿业发展,鹿茸制品逐渐增多,当前在加工鹿茸粉过程中,大致采用二种方法: 1.酒炙法:每鹿茸片1?kg,白酒2kg(或甜酒5kg取汁),取茸片均匀平放铁丝筛内,文火烤热,投入白酒内渍淬,取出烤热后,再渍淬,反复数次,酥至深黄色,边上起小泡,并有酥香味,体质松脆为度,放凉研粉即得。2.酥炙法:取茸片10kg,用牛、羊乳汁2kg,将鹿茸片分批均匀放在铜平底锅上,再将锅放在烧开的沸水上,利用锅底传热炙茸,
In recent years, the development of the deer industry has gradually increased, and pilose antler products have gradually increased. In the process of processing pilose antler powder, roughly two methods are used: 1. Wine mash method: 1 lb. per pilose antler, 2 kg of white wine (or 5 kg of sweet wine), taken The velvety pieces are evenly laid flat inside the wire screen, and the broilers are broiled and heated. The liquor is poured into the liquor and quenched. After the roasted heat is removed, the stains are quenched and repeated several times. The pastry is dark yellow, with small blister on the side, and there is a crisp scent and loose constitution. Brittleness is a degree, let cool powder is obtained. 2. Crispy Pork Method: Take 10kg of velvet and slice, use cow and goat milk 2kg, place the pilchard antler piece evenly on the copper pan, then place the pot on the boiled boiling water, and use the bottom of the pot to transfer heat and stir-fry.