鹿茸是一种名贵中药材，具有生精补髓、养血益阳、强筋健骨之功效。鹿茸的加工，直接关系到鹿茸质量的好坏，鹿茸加工的主要目的是脱水、干燥、防腐、消毒、保形、保色，提高质量，利于长期保存。目前普遍采用带血茸的加工工艺，通过全国各大鹿场的反复实践，总结出一套比较省时、省力、操作简便、干茸质量高的方法，现介绍如下：
Velvet is a precious traditional Chinese medicine, has a spermatogenic complement marrow, nourishing Yiyang, gluten bone health effect. Antler processing is directly related to their quality velvet, velvet processing is the main purpose of dewatering, drying, preservation, disinfection, conformal, color retention, improve quality, conducive to long-term preservation. Now widely used dried blood processing technology, through repeated practice of the major deer, summed up when a relatively saving time, effort, easy operation, high quality Velvet dry method, are presented below:
1、洗刷方法：新收取的鲜茸用40℃左右的2%碱水洗刷茸表，除去油圬，血污等脏物，目的在于提高茸皮表面的通透性，便于脱水干燥。
1, washing method: fresh new Velvet charged with 40 ℃ around 2% alkaline wash Velvet table, masonry remove oil, dirt and other bloody, it aims to improve the permeability of dried skin surface, easy to dehydration.
2、封锯口：将面粉均匀地撒在锯口上，用l00W的电烙铁封锯口。
2, sealing kerf: flour evenly sprinkle on the saw cut, with l00W electric iron seal kerf.
3、鹿茸冷冻：
3, velvet frozen:
（1）将鹿茸锯口朝下摆放在冷藏箱内，茸间接触的部位用纸隔开，以免冻后粘联和造成压痕。
(1) will be placed in the velvet down the kerf freezer, contact areas between Velvet paper apart, so as not to stick together and cause freezing indentation.
（2）用-15℃至-20℃进行冷冻，直至冻透。
(2) -15 ℃ to -20 ℃ freeze until frozen through.
4、解冻干燥：
4, thawed and dried:
（1）烘干箱设定温度75℃，预热30分钟。
(1) drying oven set temperature 75 ℃, warm up for 30 minutes.
（2）将冷冻的鹿茸从冷藏箱内取出，直接平放在预热的烘干箱内托茸架上，注意鹿茸不要堆放，避免在解冻过程中鹿茸表面造成压痕。
(2) The frozen velvet removed from the freezer, directly flat on the preheated baking tray Velvet box shelves, pay attention not to pile velvet, velvet avoid thawing process caused by surface indentation.
（3）烘干箱内温度40℃，时间为2小时。此时是解冻过程；注意解冻过程中不能中断加热，如中断加热会造成茸皮和髓质部分离，以后烘干时会出现轩皮。
(3) drying the inside temperature is 40 ℃, time is 2 hours. At this point is the thawing process; note the thawing process can not be interrupted heating, such as heating interruption will cause dried skin and medulla part from the future will appear Xuan skin when drying.
（4）接着烘干箱温度50℃，时间为1小时。此时是继续解冻过程。
(4) followed by drying oven temperature 50 ℃, time is 1 hour. At this point it is to continue thawing.
（5）接着烘干箱设定温度60℃，时间为1小时。此时仍为继续解冻过程。
(5) followed by a drying oven set temperature of 60 ℃, for 1 hour. At this time still continue thawing process.
（6）接着烘干箱设定温度70℃，烘干时间为8小时，每2小时要翻动鹿茸一次。此时不能停止烘干，否则会发生轩皮。
(6) followed by a drying oven set temperature of 70 ℃, drying time is 8 hours, turning every 2 hours for a velvet one. Drying time can not stop, otherwise it will happen Xuan Paper.
（7）鹿茸从烘干箱内取出，送风干室冷凉风干12小时。
(7) inside the velvet from drying out, sending cold air drying chamber to dry for 12 hours.
（8）烘干箱设定温度75℃，将冷凉后的鹿茸平放在托茸架上，加热烘干10小时，中间每2小时翻动一次鹿茸。
(8) a drying oven set temperature of 75 ℃, the cold after flat velvet antler rack placed in care, heating and drying 10 hours, turning once every two hours in the middle antler.
（9）鹿茸从烘干箱内取出，送到风干室冷凉风干12小时。
(9) inside the velvet from drying out and send it air-dry chamber cold air-dried for 12 hours.
（10）烘干箱设定温度为75℃，将冷凉后的鹿茸平放在托茸架上，加热烘干4～8小时。此时注意检查，发现鹿茸的含水量达到28%左右时即可取出。
(10) a drying oven set temperature of 75 ℃, the cold after flat velvet antler rack placed in care, heating and drying for 4 to 8 hours. At this time pay attention to check and found that the water content can be removed when the antler reached about 28%.
（11）鹿茸从烘干箱内取出，送入风干室挂起风干。
(11) inside the velvet from drying out, into the room air-dried to hang dry.
（12）以后每天烫煮一次茸头，烫煮茸头的水温为98℃。烫煮茸头的标准是茸头由硬变软，再变硬，富有弹性为止。每天烘干一次，箱内温度为75℃，每次烘干2～3小时，直到鹿茸干燥达到标准含水量为止。鹿茸从解冻到加工成标准含水量为15天左右。
(12) After the boil once a day hot Velvet head, hot head cook dried water temperature 98 ℃. Cook hot Velvet antler head standard head changes from hard to soft, then hard, resilient so far. Day drying time, the inside temperature is 75 ℃, drying every 2 to 3 hours until the water content up to standard antler dried up. Velvet from thawing to be processed into a standard moisture content of about 15 days.
用这种冷冻干燥的方法加工鹿茸，干茸与鲜茸之比为1：2.5左右，并且干茸茸形好，茸内含血充分，分布均匀，茸头饱满，不破皮。
With this method of freeze-drying process antler, antler and dry than fresh and dried is 1: 2.5 or so, and dry downy good shape, containing dried blood fully, evenly distributed, Velvet head full, Popi.
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