RU2722033C1 - Method of preserving deer antlers - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to the agriculture. Method for preserving deer antlers involves defrosting of frozen deer antlers for 9–12 hours at temperature of 15–18 °C and relative humidity of 20–30 %, then butt is lubricated with paste and cauterized. After that, antlers are subjected to two processing cycles. Each cycle of treatment of antlers involves two serially performed series of operations. Each series of operations includes the following sequentially performed actions: hot ant air heat treatment of the antlers, antlers cooling during 1–1.5 hours at a temperature of +5 °C, first wind drying during 12–48 hours at temperature of 15–17 °C, relative air humidity of 25–30 %, thermal treatment of antlers heads for 5–10 minutes in water with temperature of 85–90 °C and second wind drying for 12–48 hours at temperature of 15–17 °C. In the first series of operations of the first cycle, heat drying is performed at temperature of 70–75 °C for 5–6 hours at air speed of 3–4 m/s, then temperature is reduced to 68–70 °C and dried for 8–9 hours. In all subsequent operations, antlers are dried at 68–70 °C for 8–9 hours at air speed of 3–4 m/s. After the first treatment cycle, antlers are ripened during 20–25 days at temperature of 18–20 °C and relative humidity of air of 20 %, and after the second cycle of treatment, antlers are additionally dried for 20–25 days at temperature of 18–20 °C and relative air humidity 20 %.

EFFECT: invention is aimed at preservation of external appearance and color of antlers, internal structure, fast removal of moisture that promotes increase of biologically active substances output.

6 cl

Description

FIELD OF TECHNOLOGY

The invention relates to reindeer husbandry, in particular to methods for preserving deer antlers.

BACKGROUND OF THE INVENTION

There are many methods of preserving deer antlers that are aimed at removing moisture, preserving biologically active substances in them.

A known method of preserving antlers according to copyright certificate SU1106466, publ. 08/07/1984, IPC A01N 1/02, in which antlers are preliminarily kept at 4-20 ° C for 7-30 days, and then multiple heat treatment is carried out at 70-75 ° C, the raw materials are processed for 4 hours and then the antlers are cooled and dried for 24 -72 hours.

A known method of preserving antlers of deer according to patent RU2402213, publ. 10.27.2010, IPC A01N 1/02. Antlers in the process of hanging on a hanger are sorted into three groups according to the size of the girth of the antler’s main trunk between the second and third process, each antler group is placed on one hanger and has its own diving ratio. In this case, the cooking of a group of antlers with a trunk girth of 12-15 cm is carried out by 7-fold immersion. Cooking antlers with a trunk girth of 16-18 cm and 19-21 cm by 8- and 9-fold immersion, respectively. Heat drying is carried out in a more gentle mode. Using the method allows for the simultaneous preservation of antlers of different weight categories with a higher quality of the final product

Closest to the claimed is a method of preserving antlers of deer according to patent RU2660281, publ. 07/05/2018, IPC A01N 1/02. The method includes sorting the antlers into three groups according to the girth of the main trunk between the second and third processes, respectively 12-15 cm, 16-18 cm, 19-21 cm, two-day cooking of the antlers by immersion in hot water with rest-cooling after each immersion and alternation wind and heat dryers. Cooking of all three groups of antlers is carried out separately by triple immersion of antlers in water with a temperature of 93-6 ° C under the conditions corresponding to each group. The first heat drying is carried out at a temperature of 70 ° C, the second two days later at a temperature of 65 ° C and the third four days after the second at a temperature of 60 ° C, and all wind drying is carried out at 8-10 ° C. Wind and heat drying is carried out with forced air supply at a speed of 10-12 m / s. The proposed method for preserving deer antlers can optimize the preservation process by reducing the number of factors subjective assessment while ensuring gentle preservation regimes, to ensure high quality of the final product by eliminating putrefactive processes and achieving uniform biochemical processes inside the antler with a shorter preservation time.

Despite the presence of a large number of methods for preserving antlers, they do not completely satisfy the requirements for obtaining high-quality raw materials in appearance and color of the internal structure of antlers and more complete preservation of biologically active substances.

SUMMARY OF THE INVENTION

The technical result achieved in the claimed invention is the development of technological modes of conservation, which provides the necessary parameters for the safety, appearance and color of the internal structure of antlers, and the rapid removal of moisture, which increases the biological activity of antlers.

A method of preserving antlers of a deer is implemented as follows.

Initially, frozen deer antlers are thawed for 9-12 hours at a temperature of 15-18 ° C and a relative humidity of 20-30%, then they lubricate the comel with paste and cauterize. After that, the antlers are subjected to two processing cycles, while each antler processing cycle includes two sequentially performed series of operations, and each series of operations includes the following sequentially performed actions:

- heat drying antlers with hot air,

- antlers cooling for 1-1.5 hours at a temperature of + 5⁰С,

- the first wind drying for 12-48 hours at a temperature of 15-17 ° C, relative humidity of 25-30%,

- heat treatment of antler heads for 5-10 minutes in water with a temperature of 85-90 ° C and

- second wind drying for 12-48 hours at a temperature of 15-17 ° C.

Moreover, in the first series of operations of the first cycle, heat drying is carried out at a temperature of 70 ° C for 5-6 hours at an air speed of 3 - 4 m / s, then the temperature is reduced to 68-70 ° C and drying is continued for 8-9 hours. In all subsequent operations, the antlers are hot-dried at a temperature of 68-70 ° C for 8-9 hours at an air speed of 3-4 m / s.

After the first processing cycle, the antlers are ripened for 20-25 days at a temperature of 18-20 ° C and a relative humidity of 20%, and after the second cycle of processing, the antlers are dried for 20-25 days at a temperature of 18-20 ° C and a relative humidity of 20% .

A characteristic feature of the method that allows to obtain high-quality raw materials by the content of biologically active substances and the appearance of canned antlers is a longer process of their processing, compared with analogues. At the same time, a new operation was introduced into the processing cycles - cooling of the antlers for 1-1.5 hours at a temperature of + 5 ° C, which, in combination with other operations of the cycle, allows moisture to be removed from the antlers faster and therefore more efficient to preserve biologically active substances.

In particular, before defrosting, the antlers are sorted by size into at least two groups.

In addition, antlers are thawed by folding them onto plastic wrap or stainless steel cassettes in a wind room.

In addition, they burn the comet of antler, smeared with paste, applying a metal plate heated by a gas burner.

In particular, after cauterization of the butt, the antlers are laid out on carts with shelves having an inclination angle of 10-15 °, made of coarse mesh, with a butt to the bottom.

In addition, wind drying is carried out in a dehydrator.

MODES FOR CARRYING OUT THE INVENTION

The method is as follows.

Deer antlers stored in a frozen state are laid out on a plastic film or on stainless steel cassettes in a wind room and thawed for 9-12 hours at a temperature of 15-18 ° C and relative air humidity of 20-30%. Before thawing, they are sorted by size, for example, into two groups. Then, the lubricant of each antler is smeared with a paste prepared from 3 parts of flour and 2 parts of warm water. Then the comlies are cauterized with a metal plate heated by a gas burner, which allows you to close the pores of the coml from the flow of blood.

After cauterization of the butt, the antlers are laid out on carts with shelves having an angle of inclination of 10-15 °, made of coarse mesh, with a butt to the bottom, which allows you to evenly distribute blood inside the antler.

Then the antlers are subjected to two processing cycles. Moreover, each antler processing cycle includes two sequentially executed series of operations, and each series of operations includes the following sequentially performed actions:

- heat drying antlers with hot air,

- antlers cooling for 1-1.5 hours at a temperature of + 5⁰С,

- the first wind drying for 12-48 hours at a temperature of 15-17 ° C, relative humidity of 25-30%,

- heat treatment of antler heads for 5-10 minutes in water with a temperature of 85-90 ° C and

- second wind drying for 12-48 hours at a temperature of 15-17 ° C.

In the first series of operations of the first cycle, heat drying is performed at a temperature of 70-75 ° C for 5-6 hours at an air speed of 3-4 m / s, then the temperature is reduced to 68-70 ° C and drying is continued for 8-9 hours. This mode of the operation of heat drying in the first series of the first cycle provides a temperature inside the antler above the critical temperature (37 ° C) from the point of view of the multiplication of bacteria inside the antler, namely 50-53 ° C during the second stage of drying (8-9 hours). Such a regime was established experimentally. This temperature obtained inside the antler in this mode, namely 50-53 ° C, allows already at the first stage to exclude the reproduction of bacteria inside the antler.

In all subsequent operations, the antlers are hot-dried at a temperature of 68-70 ° C for 8-9 hours at an air speed of 3-4 m / s.

In all series of operations of each cycle, the following operations are sequentially performed, as already mentioned above,.

After heat drying, the antlers are cooled for 1-1.5 hours at a temperature of + 5 ° C in the so-called “shock chamber”. The shock chamber is a closed room equipped with refrigeration equipment, in particular, a compressor unit located outside the chamber, and air coolers located directly inside the chamber. Cooling allows for a short time to cool the temperature inside the antler below the critical temperature (37 ° C), namely below 20-25 ° C.

After antlers are cooled in a “shock chamber”, wind drying is performed for 12-48 hours at a temperature of 15-17 ° C, relative humidity of 25-30%. Cassettes are placed in a dehydrator, floor fans are sent to antlers.

Next, heat treatment of the antlers' heads is carried out for 5-10 minutes in water with a temperature of 85-90 ° C. At the same time, the antler’s head is immersed 5-17 cm in hot water, depending on the size of the dispenser, at different depths. Small antlers to a shallower depth. In the first half of the dive time, the depth of immersion is greatest; in the next half of the time, the dive depth decreases.

The second wind drying is carried out for 12-48 hours at a temperature of 15-17 ° C also in a dehydrator.

After the first treatment cycle, antlers are ripened for 20-25 days at a temperature of 18-20 ° C and a relative humidity of 20%. Fans and a dehydrator work for indoor air exchange.

After the second processing cycle, antlers are dried for 20-25 days at a temperature of 18-20 ° C and a relative humidity of 20%. Also provide constant temperature, humidity and efficient air exchange.

The number of days for antlers processing is 34 days (800 hours).

Such a duration of the antler preservation process ensures the high quality of the obtained product, with a controlled result.

INDUSTRIAL APPLICABILITY

The method can be carried out in modern conditions in various regions and contributes to the production of products with high requirements for the appearance of antlers, to the color of the internal structure, and increased biological activity.

Claims (6)

1. A method of preserving antlers of a deer, in which initially frozen antlers of a deer are thawed for 9-12 hours at a temperature of 15-18 ° C and a relative humidity of 20-30%, then the butt is lubricated with paste and cauterized, after which the antlers are subjected to two treatment cycles In this case, each cycle of antlers processing includes two sequentially performed series of operations, and each series of operations includes the following sequentially performed actions: heat drying of antlers with hot air, cooling of antlers for 1-1.5 hours at a temperature of + 5 ° С, first wind drying for 12-48 hours at a temperature of 15-17 ° C, relative humidity of 25-30%, heat treatment of antler heads for 5-10 minutes in water with a temperature of 85-90 ° C and a second wind drying for 12-48 hours at a temperature of 15-17 ° C, while in the first series of operations of the first cycle, heat drying is performed at a temperature of 70-75 ° C for 5-6 hours at an air speed of 3-4 m / s, then the temperature lower to 68-70 ° C and continue drying for 8-9 hours, in all subsequent operations, the antlers are hot-dried at a temperature of 68-70 ° C for 8-9 hours at an air speed of 3-4 m / s, after the first antlers are ripened for 20-25 days at a temperature of 18-20 ° C and a relative humidity of 20%, and after the second treatment cycle, antlers are dried for 20-25 days at a temperature of 18-20 ° C and a relative humidity twenty%. 2. The method according to p. 1, characterized in that before defrosting the antlers are sorted by size into at least two groups. 3. The method according to p. 1, characterized in that the antlers are thawed by folding them on a plastic film or stainless steel cassettes in a wind room. 4. The method according to p. 1, characterized in that they cauterize the antler, lubricated with a paste, applying a metal plate heated by a gas burner. 5. The method according to p. 1, characterized in that after cauterization of the butt, the antlers are laid out on carts with shelves having an inclination angle of 10-15 ° made of coarse mesh, the butt is down. 6. The method according to p. 1, characterized in that the wind drying is carried out in a dehydrator.