How to slice dried velvet antler?

Dried velvet antler is not only a very precious medicinal material, but also has very obvious medicinal effects and high medicinal value. Many people often eat dried velvet antler in their lives. However, if you want to take dried velvet antler after purchasing it, you need to slice it. If you don’t master the skills, it will easily lead to a lot of waste. The slicing of velvet antler has very high technical requirements. So how to slice dried velvet antler?

First , how to slice dry velvet antler? Softening: The basic method is to soak the velvet antler in 50-55 degree wine. You can pour wine into the medulla of the velvet antler, or soak the velvet antler in the wine. The most common method is to soak the broken end of the velvet antler in the wine for 0.5-1 hour. Through capillary action, the velvet antler is soaked in the wine. It can be soaked in 50℃ hot wine or 20℃ cold wine. Deer antler soaked in wine is easier to soften when heated.

Second, bake at 50-60℃ for 2-3 hours; steam in a pot, and simmer for 1-1.5 hours after the water boils; put in a jar and simmer for 2-3 days, turning it over 3-4 times, and soak it in low-temperature wine to soften it naturally; the minced meat segments soaked in wine can also be roasted over charcoal fire, and then sliced ​​after it is softened, roasting while slicing until all is done.

Third, the shape of deer antler slices is usually He-shaped or oval, with a diameter of 1 to 4 cm, and the slices are extremely thin. The skin is reddish brown. The saw cut surface is yellowish white to brownish yellow, with an obvious ring of bone or none on the outside, darker in color, and honeycomb-like pores inside, gradually widening or hollow in the middle, and some are brown. Light, hard and brittle. It has a slightly fishy smell and a salty taste. Generally speaking, the best antler slices are those that are light in weight, have a honeycomb-like cross-section, and have dense tissue. In the modern medicinal material market, the slices of velvet antler cut near the top are often called blood slices. The blood smear is about 1 mm thick, honey-fat color, slightly reddish, and smooth on the surface. The slices cut from the lower part of the antler are called powder slices. The flakes are about 1.5 mm thick, off-white, powdery, smooth on the surface, with pores, and the periderm is purple-black with a fishy smell. The sand piece is close to the bone end, with a rough surface and honeycomb-like pores. Blood tablets are very effective but expensive, powder tablets are second best and cheaper, and sand tablets are third best. The bone slice is closest to the bone end and its quality is worse than the sand slice.

How to slice dried velvet antler? Slicing: The tools for cutting velvet antler slices include hand knives, which are like cutting vegetables. Some use Chinese medicine cutting knives or special semi-automatic slicers. The slices are 0.5-1.0 mm thick and are placed one by one on pages that have been stapled to a book with moisture-absorbing paper beforehand. They are then flattened and dried with a special press.