2, sealing the past, sealing the deer tail is to remove excess fat and residual meat from the hair-removed deer tail root, and sew the skin of the tail root with thread. In recent years, it has been suggested that when taking the tail, the tail skin should be left long, the excess meat and fat should be removed, and then it should be clamped with iron clips. In this way, the inner and outer tail clips are put together along the coccyx, and the iron clip line is cut after drying.
3. Air-dried deer tails are generally dried by natural dehydration, that is, hung in a cool and ventilated place to dry, without baking. If we only rely on baking, the glands and fat in the tail will melt and become bigger, becoming flat tail, and the bioactive substances will be destroyed, which will reduce the quality of deer tail. However, in the hot summer, in order to prevent rancidity, it should be put into a drying box for drying (temperature 70℃) from time to time, and each time should not exceed 30 minutes. Prevent insects from eating during air drying and storage.
4, plastic sika deer tail does not need plastic surgery. The red deer tail is shaped in the semi-dry state, which makes its edge thicker, its back raised and its ventral surface slightly depressed.
5. Suitable processing period and preservation method of deer tail: It is better to process deer tail in winter and spring, with purple tail root and natural wrinkles. Generally stored in a dry place, moisture-proof and moth-proof. Deer tails tend to turn black in summer and autumn if they are not well preserved.