Dry deer muscle processing technology

Dry deer muscle processing technology

(1) The deer buckling is the deer's limbs and back muscles. The method of picking is as follows:

1 The forelegs are separated from the back of the metacarpal and the muscle by a knife. The hoofs below the accessory hoof are cut off. The accessory and seed bones are left on the ribs. Cut it off. The anterior tendon was also opened in the middle of the metacarpal bones and bones, and was cut down to the crown with a piece of skin about 5 cm long. It was cut up to the upper end of the carpus and cut along the end of the fascia.
2 The hind limbs are lifted from the middle of the bone and ribs to the auxiliary hoofs, cut at the hoof, and the accessory hooves and seed bones are left on the ribs, and then cut along the tendons up to the end of the humerus muscles. . The ribs on the front side of the hind limbs were removed from the front of the bones and between the ribs and the tendons to the top of the crown. A 5 cm long skin was cut off, and the deep muscles above the ankle were cut upward. Until the end of the fascia cuts off.
3 The muscular health of the back refers to the lateral fascia of the longissimus dorsi, which is used to wrap and attach the tendons. First remove the longissimus dorsi muscle and lay it on the table with the medial side up. Then use a knife to pick up the complete fascia.

(2) Scraping and soaking The ribs are placed on the table, and the fascia with large muscles is peeled off layer by layer. The residual meat is scraped off. The fragmented muscles on the long ribs are not removed. After washing the deer buckwheat with clean cold water 2 or 3 times, place the sink in a cool place and soak for 1 to 2 days. Change the water once in the morning and in the evening, and soak it to the level of bloodlessness. , and then scraping processing. Scraping processing needs 2 to forget 3 times, each time need to use cold soak for 1 to 2 days, until the muscles on the tendons are scraped.

(3) After hanging and drying the deer legs through the above processing, wear a small hole in the auxiliary hoof and leave the skin, hang it with a tree stick, and divide the scattered small gluten into 8 parts, respectively attached to the limbs. The eight long ribs and the longissimus muscle fascia were divided into four groups and were wrapped in four long tendons without an auxiliary hooves. After being connected, the length and thickness of the 8 Lujianjian are basically the same, making it beautiful and neat. Dry for about 30 minutes, hang dry, if necessary, can be baked in a 90 °C oven so far, and then bundled dried deer ribs into a small group, the human bank to save.

The deer industry association unit of China deer industry---Jiulu Luye Group, Beijing Jiulu Luye Sika Deer Breeding Base, Beijing Management Headquarters Company has set up large-scale deer breeding farms, deer product stores, deer full-scale restaurant and other industrial chains. Luye Deer Farm Address: Xiaoganhao Industrial Park, Jingcheng Town, Tongzhou District, Beijing Jiulu Deer Industry Jiulu Deer Industry Company Address: No. 32, Caojingxi, Yunjingli Street, Liyuan, Tongzhou District, Beijing Jiulu Lubaotang Jiulu Deer Industry official 24-hour consultation hotline Jiulu deer industry official QQ
Jiulu Deer Industry Website: http://

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