Xifeng Deer Antler [Liaoning Xifeng Specialty]

What is Xifeng deer antler? Authentic specialty of Xifeng, Liaoning: Xifeng deer antler

Summary:Do you want to know what Xifeng deer antler is? This article is a detailed introduction to the special product of Xifeng, Liaoning Province - Xifeng Deer Antler. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Xifeng Deer Antler. The full text takes about 7 minutes to read, mainly including the basic introduction of Xifeng Deer Antler and its nutritional value? What are the product characteristics of Xifeng deer antler? How did the history of Xifeng deer antler come about? The production method of Xifeng deer antler and how to distinguish between genuine and fake Xifeng deer antler? Wait

Basic Introduction to Xifeng Deer Antler

"Xifeng Deer Antler" is a famous specialty product of Xifeng County, Liaoning Province. Chinese deer antler is produced in the northeast region, mainly in Xifeng County. It has the unique characteristics of "coarse, large, and fat" and has high economic value. Deer antler, deer tendons, deer hearts, deer whips, deer kidneys, deer fetuses, and other precious medicinal herbs. It has special effects of nourishing essence and marrow, nourishing blood and yang, strengthening waist and kidneys, and strengthening muscles and bones. In 2010, after review by the General Administration of Quality Supervision, Inspection and Quarantine, it was decided to implement national geographical indication product protection for "Xifeng Deer Antler". What is the nutritional value of Xifeng deer antler

1. Sensory characteristics:

(1) Two bar deer antler (dry product):

① First class: short and sparse fur, apricot yellow color, texture reddish yellow; Branches are normal, proportions are coordinated, and the main stem and mouth are thick, round, and tender

② Second class: short and sparse fur, apricot yellow color, with a reddish yellow texture; Branches are normal, the proportion is not coordinated, and the main stem and mouth are thick and round

(2) Three branch deer antler (dry):

① First grade: short and sparse fur, apricot yellow in color, with a reddish yellow texture; The main trunk is thick, round, tender, and strong, bending inward. The mouth is enlarged and upward, and the tip of the eyebrow branch bends upward or extends horizontally forward

② Second class: short and sparse fuzz, apricot yellow color, red yellow texture; The main trunk is thick and round, curved inward, the mouth is slightly enlarged and upward, and the tip of the eyebrow branch bends upward or extends horizontally forward

(3) Deer Antler Slices (Dry):

① Wax Slices: White, light brown, or brown sections with pointed antlers, semi transparent circular thin slices, oily as grease, with reddish brown or brown hairs on the outer skin around the thin slices. The odor is slightly fishy and has a slight salty taste

② Powder slice: white, light brown or brown, sliced from the upper part of deer antler, powdery, smooth on one side, with fine pores, purple black skin around, and fishy smell

③ Sand slice: gray white or brown, sliced from the lower part of deer antler, with a rough surface, honeycomb like pores, and a fishy smell

Method of making Xifeng deer antler

Stewed deer antler

Ingredients

Main ingredients: 20g deer antler, 100g chicken

Method

1. First, scrape off the deer antler hair and slice it

2. Wash the chicken and cut it into small pieces

3. Put deer antler and chicken (lean meat can also be used) together in a pot, stew them over water for three hours, and then you can eat

How to distinguish the authenticity of Xifeng deer antler

Deer antler slices: long elliptical or long circular, with a long axis diameter of 1-5cm and a short axis diameter of 0.5-2cm on the cut surface; The surface fuzz is gray white, sparse, coarse and long; The outer skin is gray brown with thick keratinization; The middle part is white or reddish brown, with obvious ossification circles from the outside to the inside, about 1/2 of the diameter. Honeycomb like pores, sparse, hard, inelastic, and sometimes transparent can be seen in the middle; It has a slight odor and a light taste

Selection method

Original deer antler: The body of the antler should be plump, round, tender, fine, with red brown skin color, light body, and no edges or corners at the bottom. However, those who are thin, thin, have raised muscles at the bottom, rough fur, and have a certain weight are considered inferior

Deer antler slices: preferably with tender and fine pores and small red pieces