The deer's tail is composed of caudal vertebrae, cavity, muscle fibers, adipose tissue, tail gland, connective tissue capsule and skin. Because of the different types of deer, its shape and size are also different. The red deer tail body is hypertrophic, short and wide, and the tip of the tail is obtuse. It is the top quality in the deer's tail; the deer tail is longer and tapered.
The deer's tail has been a precious nourishing and strengthening agent in ancient China and it is also a very delicious food. Chinese medicine believes that deer tail is good for tonic and nourishing yang.
Deer's tail processing can be divided into four steps: hair removal, sealing, air drying and shaping.
Put the fresh deer's tail into the basin with the hair, and use the boiling water until the tail hair can be pulled out. When the tail hair is removed, quickly remove the tail hair, and then use a forceps and a knife to pull the net hair and the epidermis.
Most of the seals in the past have been sealed in the deer's tail with a knife to remove excess fat and residual meat from the tail, and then sew the skin at the base of the tail. In recent years, it has been proposed that when tailing is done, the tail skin should be left a little longer to remove excess residual meat and fat, and then the tail end should be straightened, and iron clips should be used at the bottom of the tail root to cling to the bottom of the opening. Slant the upper end and the inner and outer ends of the skin together, and then wear the outer skin of the clip with a thread. After 20 minutes to 30 minutes of hanging, remove the iron clip. Use a knife to close the iron clip and cut the excess. Skin, at this time the inner and outer ends of the skin can be sealed into one.
Dry deer tail generally rely on natural dehydration and air-drying, hanging in a cool, ventilated place, should not be dried by baking. If you only rely on baking, the glands and fat inside the tail will melt and zoom into an appendix. Bioactive substances can also be destroyed, reducing the quality of deer's tail. However, in the hot summer season, in order to prevent rancid odors, it should be baked from time to time in a drying oven (at a temperature of 70°C), and the time must not exceed 30 minutes.
Plastic deer tail does not need plastic surgery. The red deer's tail should be plasticized when it is semi-dried, making its edge hypertrophy, its back slightly raised, and its ventral surface slightly sunken.
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