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鹿茸怎样打成粉

更新时间: 2020-06-29 00:00:00     

鹿茸打成粉方法:

酒炙法:是将鹿茸切成厚片,将茸片放在铁丝筛内文火烘烤,到烫手程度(50~60℃)放在白酒内渍淬,取出再烤熟、再渍淬,反复3~5次,直至茸片边上泛起小泡,呈深黄色并有酥香味,茸质松脆,冷凉后粉末。

酥炙法:将铜锅放在沸水上浴热,放入茸片翻炒,炒至徽黄,放在牛乳中渍淬,反复3~5次,酥至金黄色,有酥香气,茸质酥脆,冷凉后粉末。

烘烤法:将鹿茸切片或砸成碎块。在80~100℃干燥箱内烘烤5~6小时,断面呈微黄色,可取出冷凉粉碎。

关键词: 鹿茸 怎样

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