(1) Picking of deer buckwheat

Deer muscle is the deer's limbs and back muscles. The method of picking is as follows: 1 Forelimbs are to be separated from the back of the metacarpal and the muscles with a knife. The hoofs below the accessory hoof are cut off. The accessory hoof and the seed bone are left on the ribs. The end of the carpal fascia was cut 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.

(b) Scraping and soaking

The ribs were placed on the table and the fascia with large muscles was peeled off layer by layer. The residual meat was scraped off and the fragmented muscles on the long ribs were 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.

(c) Mounting and Drying

After the hamstrings were processed as described above, a small hole was made in the forequarters and leaving the skin. Hanging with a tree stick, the scattered scallops were divided into 8 pieces and attached to the 8 long ribs of the limbs. The longissimus muscle fascia is divided into four and wrapped around 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.

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