Microwave energy and far-infrared processing of antler technology

The technology of microwave energy and far-infrared radiation processing pilose antler has been widely applied in production. These technologies include a series of supporting equipment for pilose antler processing and batch heating and drying, and a new process for centralized processing. This technology can improve the processing quality of pilose antler, achieve the long-term storage of dryness, velvet integrity, velvet skin is not broken, full head, not empty, in line with foreign trade export antler requirements, reduce processing costs and improve operating conditions.
(A) Principles The combination of microwave energy and far-infrared rays processing antler is characterized by high efficiency, selective heating, rapid, energy saving, convenient control, mutual learning, and elimination of unnecessary moisture in the antler to achieve the purpose of processing. The wavelength of the microwave is more than 30 cm (915 MHz), and it can directly penetrate the inside of the antler so that the inside and outside of the antler can be heated at the same time, which can greatly shorten the heating time; the wavelength of the far infrared ray is 3 to 50 microns, which can make the surface of the antler fast. Heating, moisture quickly take off. The combination of the two can significantly improve the velvet processing efficiency and ensure the quality of the finished product velvet.
(II) Equipment The supporting equipment for this new technology includes: refrigerators, microwave equipment, hot sifter, far-infrared drying box, blast box, etc.
(III) Processing Technology
1. Processing process
(1) Fresh velvet processing process Fresh velvet → Draining blood (with blood and blood is not discharged) → Scrubbing decontamination → Microwave heating → Cooking antler skin → Hair dryer cold → Far-infrared rays and microwave heating and drying → Backwater → Cooking Head shape → finished product velvet.
(2) The fresh frozen processing process will disperse the freshly harvested velvet, and it will be refrigerated, and it will be processed when it is large enough. The process is: fresh velvet → blood (with blood does not drain blood) → washing and decontamination → hot cooking rind skin → cold preservation → microwave thawing, heating → after the same process with fresh velvet processing technology.
2. Key process
(1) Microwave heating After the hot-baked antler is cooled to room temperature, it is placed in a microwave oven for heat treatment. Batch processing can process 10 to 15 kilograms of fresh velvet (more than 60% water content), or 20 to 25 kilograms of semi-dried antler (20% to 30% of water content), and use microwave power of 1.6 to 3.0 kilowatts, heating 3 to 3 times. 5 times, heating 2 to 3 minutes each time. The cooling time of the two heatings is 3 to 5 times longer than the heating time. After each heating, the oven door is opened to cool. When you reheat, close the door and start the machine.
(2) Microwave thawing When the fresh antler to be frozen can meet the batch processing, it is taken out and thawed. Each time it can thawed 25 to 30 kilograms of fresh antler, the microwave power used is 3.5 to 6.4 kilowatts, which generally requires heating 4 to 6 times. Each heating time is determined according to the load in the tank, which is generally 2 to 5 minutes.
(4) Precautions
1. Because microwave energy exceeds a certain limit, it is harmful to the human body. Therefore, check whether the device has a microwave leak before use.
2. Whether heating or thawing, the power and time should be determined according to the type, size, age, and size of the antler. For example, the power and time required to spend two sticks of velvet is lower than that of three pods.
3. Each time when the heat is cool, care should be taken to check the temperature of the antler. The focus is on the tiger's mouth, the middle of the gate, and the mouth.
4. When thawing, when there are drops of water (or oil droplets) on the surface of the antler, it should be wiped dry with a soft gauze when it is cold to prevent breakdown.
Other processes are the same as the traditional processing techniques and the processing essentials.

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