The deer's tail is composed of caudal vertebrae, cavity, muscle fibers, adipose tissue, tail gland, connective tissue capsule and skin. Due to 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 blunt. It is the highest quality in the deer's tail; the deer tail is longer and has a cone. shape. The doe tail body is short and thick, and the male deer tail body is longer. 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. In some countries, the medical community believes that deertail can treat anemia, humoral disorders, kidney disease and impotence. Deer tail processing can be divided into four steps: hair removal, sealing, air drying and shaping: First, to hair removal. Put the fresh deer's tail in the pot and use boiling water to scald until the tail hair can be pulled out. After the removal, remove the tail hair quickly, and then use a forceps and a knife to remove the net hair and epidermis. The second is sealing. In the past, most of the sealers used a knife to remove excess fat and residual meat from the tail, and then used a thread to 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 insert the skin outside the clip with a thread. After 20 to 30 minutes of hanging, remove the iron clip. Cut the excess skin with a knife against the iron clip wire. At this time, the inner and outer ends of the skin can be sealed together. The third is air dry. The deer's tail is generally dried by natural dehydration, that is, it is hung in a cool, ventilated place and it is not suitable for drying 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 its rancidity, it should also be placed in a drying oven (at a temperature of 70°C) from time to time, each time not exceeding 30 minutes. Prevent insects during air drying and storage. The fourth is plastic surgery. The deer's tail does not need to be shaped. 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. Lab Shaker Machine,Laboratory Classic Shaker,Rocking Liquid Mixing Shaking Ningbo Cland Medical Instruments Co., Ltd. , https://www.ruipumedical.com