RU2144765C1 - Siberian stag velvet antlers preservation method - Google Patents

Abstract

FIELD: reindeer breeding. SUBSTANCE: method involves thorough processing of velvet antlers by eliminating defects; triple boiling at temperature of 96 C in a day combined with five or six-fold dipping cycles for 120-110 s with time intervals of 2-2.5 min; performing fire drying for 12 hours at temperature of 70 C on fifth day of cycle. Method allows velvet antlers obtained in deer yards or during deer talking, as well as frozen velvet antlers to be preserved, and injured velvet antlers to be repaired. EFFECT: reduced production cost and improved quality of deer antlers. 9 dwg

Description

 The invention relates to antler reindeer husbandry, in particular to methods of conservation.

 In antler reindeer husbandry, a method of preserving antlers is known, including a complex of multiple boiling, five to seven heat dryers and wind drying for a month / 1 /.

 The disadvantage of this method is the complexity and time-consuming, as well as recommendations leading to the deterioration of antlers.

1. The placement of antlers in a heat dryer at a temperature of 90-100 ^o C leads to burnout of antlers, which is a big defect.

 2. "When the apex swells or blisters appear in the branches of the branches of the processes in these places, they make punctures with a wooden needle and squeeze the sacrum" - leads to the loss of blood from antlers.

 3. "Intervals between dives of 20-50 s" lead to overheating of antlers and tearing of the skin (Fig. 1).

 4. Start canning antlers "no later than three hours after cutting antlers" - excludes the possibility of preserving antlers obtained by hunting, which are delivered to the processing point two and three days after production.

 5. "After welding and precipitation, the antlers for the fourth time are placed in a heat dryer for three to four hours, then, as before, they are suspended in a wind dryer. As soon as the tops are loosened, the antlers are again placed in a heat dryer for three to five hours pre-brewing. " If pre-brewed antlers are placed in the dryer, they may burst.

The closest technical solution, selected as a prototype, is a combined method of canning / 2 /, in which canning antlers is carried out by a complex of multiple boiling at a temperature of 95-97 ^o C and air drying for a month.

 The disadvantage of this method is the complexity and the inability to completely eliminate the damage of antlers during air drying, especially in rainy weather.

 The objective of the invention is to create a method of preserving antlers: affordable, economical from the point of view of production, which allows preserving antlers not only from maralnik, but also mined by hunting or subjected to freezing, as well as antlers with various damages, preserving their quality and eliminating defects.

The task is achieved by thoroughly preparing the antlers for canning and three-time cooking, at a temperature of 96 ^o C, every other day, with five to six dives lasting from 120-110 to 80-70 s with intervals between dives of 2-2.5 minutes and one heat drying on the fifth day of the cycle for 12 hours at a temperature of 70 ^o C.

 The proposed method is implemented as follows. Before canning, frozen antlers are thawed in a wind dryer for four to five hours. Antlers obtained by hunting, especially delivered to the processing point two to three days after extraction, are tightly bandaged from the top of the antler to the cut (Fig. 2). Eliminate defects on antlers that have mechanical damage: closed and open fractures, tears, etc. (Fig. 3-5), places of damage are also bandaged.

 In FIG. 3 - unprepared pant; in FIG. 4 shows pant after repair i.e. the place of the scrap is cleaned, the skin of the antlers is stretched and hemmed; in FIG. 5 - appearance of a pair of antlers prepared for sale; FIG. 6 shows a pant without damage, tied up and prepared for cooking; in FIG. 7 shows antlers tied up and prepared for cooking from a maralnik, without damage; in FIG. 8 shows cooking antlers. The fourth and fifth dives are done only by the apical part of the antlers, so that the ice process is 3-5 cm above the water level; in FIG. Figure 9-11 shows the antlers preserved by our technology, comply with the standard GOST 4227-76 for deer antlers and canned deer.

 To prepare for cooking, antlers must be tied up so that they can be lowered into boiling water without burning hands, and also suspended for wind and heat drying. It is best to tie the antlers with a bandage. One end of the bandage pant is tied around the butt, the first knot is tied and the supraorbital process is tied with a loop, the ends of the bandage are knotted on the trunk by a knot twice. The second end of the bandage is tied on the trunk above the third process, throwing the loop through the third process, if the apex is not bifurcated, or on the apex, in the middle of the bifurcation. All loops are knotted twice. The middle of the bandage should sag freely between the tied ends (Fig. 6). Antlers tied up and prepared for cooking are selected in pairs so that they are the same in size and configuration. A pair of antlers is joined together, folding so that both antlers are facing each other with a concave side (Fig. 7). So they occupy the smallest water surface in the boiler, they are convenient to hold, immerse in the boiler, remove and hang. In order not to waste time each time during the diving convenient laying of antlers, they must be fixed before the first dive by tying a thin bandage above and below or in the middle, as it is more convenient (Fig. 7). Two pairs of prepared antlers are suspended separately on two hooks, to the two sides of the boiler, as close to the boiler as possible, so as not to waste unnecessary time for their removal and suspension. In this way, two pairs of antlers are prepared with two antler goods, and at the same time, cooking can be started on both sides of the boiler (Fig. 8).

 The scheme for preserving antlers is as follows.

The first cooking of antlers. Water temperature 96 ^o C.

 At the first dive, the antlers, together with a cut on the butt, are kept in water for 60 s. Then the antlers are raised with their claws upwards, so that the second process (ice) is 2 cm above the water level, and they are kept in the water for another 50-60 s, depending on the fatness, that is, only 110-120 s. After immersion, the antlers are suspended by knitting on a hook for cooling for 2 - 2.5 minutes. While the first pair is cooling, you need to do the first dive of the second prepared pair of antlers in exactly the same way. After immersion of the second pair, it is also suspended on a hook for cooling for 2 minutes, a second immersion of the first pair is made. The second dive is done in the same way as the first, only the apical part of the antler is kept in water for 10 seconds less than the first time, that is, 60 seconds - the whole pant, 50 seconds - the tip, only 110 seconds. Antlers are suspended for cooling for two minutes and a second immersion of the second pair is made. The third dive is done in the same way as the second, but the apical part is cooked 10 seconds less than the second time, i.e. 60 s - all pant, 40 s - top, total 100 s. After the third dive, the antlers examine and feel with their fingers whether there are swelling in the joints of the trunk and processes and at the apex. If there is such a pant, cool, bandage more tightly and continue cooking. The fourth and fifth dives at two-minute intervals are done only by the apical part of the antlers, so that the ice process is 3-5 cm above the water level. The time spent in the water for the fourth dive is 10 s less than the third, i.e. 90 sec The fifth dive is 10 seconds less than the fourth, i.e. 80 s If the antlers are large, well-fed, the total weight of the pair is more than 6 kg, another immersion of the top is made for a duration of 70 s. The cooking is over. After cooking, the cuts of antlers and all injuries on top of the bandages are smeared with clay putty, in order to prevent damage by flies.

 Antlers are suspended in a wind dryer by knitting, each pant separately, in a horizontal position for even distribution of blood inside the antler. If there is a swelling, the tops of the antler are suspended with a butt down. Air drying lasts one day.

The second cooking. Water temperature 96 ^o C.

 The second cooking follows the first one in a day. It is made in the same way as the first. The difference is that the first three dives are done holding the butt part of the antler 1-2 cm above the surface of the water so as not to wet the cut, avoiding moisture entering the antler. After the second cooking, the sections are covered again with clay putty and the antlers are suspended in a wind dryer for a day.

Third cooking. Water temperature 96 ^o C.

 The third cooking is done a day after the second, in the same way as the second cooking. At the end of cooking, the antler slice is again covered with a putty made of clay. Antlers are suspended in a wind dryer for 48 hours (2 days).

 Fourth day.

 Continued wind drying.

 Fifth day.

 Heat drying.

The antlers from the wind dryer are transferred to the heat dryer when the air temperature reaches 60 ^o C. The antlers are suspended from the middle part of the garter so that they have a horizontal position. Antlers with swollen tops are hung with a butt down. The temperature in the dryer is brought to 70 ^o C and maintained for 12 hours. When blisters appear on the antlers, they are taken out of the dryer, cooled, the places of the blisters are crushed with fingers, passing blood from the top to the butt. The joints of the processes with the trunk of the antler and the apex, and in some cases the whole pant, are bandaged tightly and re-suspended in a heat dryer. This prevents the antlers from tearing the skin. After 12 hours of heat drying, the antlers are placed in a wind dryer. Here they are until the antlers dry out with a loss of weight.

When the antlers dry, some wrinkling of the apex is observed. This is due to the fact that the blood under the skin and the raw, loose mass of the antler at the apex dries up, and the skin takes the form of a dried apex. In fact, this is not a defect and does not affect the value of antlers, but to give them a salable appearance, they make one or two tops infusions, the first on the third or fourth day after heat drying and the second two or three days after the first, always in dry weather. Antlers are immersed in water heated to 90 ^o C only with the tip for 40-50 s. After immersion, the hot top is crushed on all sides by a felt mat. For one welding, two or three such dives are made, followed by a warming of the top. After each brew, the antlers are suspended in a wind dryer, preferably under a fan.

 Thus, the preservation of antlers, in principle, is completed. Antlers preserved by this technology comply with the standard GOST 4227-76 for deer antlers and deer preserved (Fig. 9-11).

 As shown by experiments conducted on the basis of the Turan state industrial farm, our technology can be recommended for practical work for hunting farms engaged in antler fishing, state farms with a maralovodsky industry, and owners of private maralniks, where, due to the high cost of equipment, methods such as sublimation, developed by I.A. Marugin and Yu.I. Yakovlev at the Khabarovsk Chemical Farm, or the steam canning method developed by V.S. Galkin for large maral farms in Altai / 3.4 /. In addition, when selling antler products for export, buyers give preference to the traditional method of canning.

Sources of information
1. Drury IV, Mityushev PV "Reindeer husbandry." Publishing house of agricultural literature., M., 1963, p. 165-169.

 2. Razmakhnin V.E., Ryvkin L.M. "Horns of wild ungulates are a valuable medicinal raw material." Hunting. Use and protection of forest ungulates. TsNIL Glavokhota of the RSFSR, - M .: Lesnaya prom., 1976, p.240-242 - prototype.

 3. Balanda A. V., Marugin I. A. "Comparative study of antler specimens preserved by the combined method and freeze-drying." Collection "Progressive technology of antler reindeer husbandry.", M., 1982, p. 91-95.

 4. Galkin B.C. "The steam method of cooking antlers." Collection "New in the technology of antler reindeer husbandry.". Barnaul, 1979, p. 45-47.

Claims (1)

A method of preserving antlers of deer and deer, including a complex of multiple boiling and air drying, characterized in that the preservation of antlers of deer and deer is carried out after eliminating various damage before cooking, carried out for 3 days, and one heat drying for 12 hours at a temperature of 70 ^o C.

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