Antlers are the bony growths found on the heads of species such as spotted deer and red deer. These structures grow periodically, ossify, and shed annually. They are typically harvested when still soft and not fully hardened. Fresh antlers are rich in protein and moisture, and they are usually collected during midsummer. If not processed promptly, they can spoil quickly, turning what could be a valuable resource into waste.
The earliest known use of antler was by the Chinese, who also developed the traditional technique of velvet processing. This method, which has been used for nearly a century, involves a combination of fire cooking, baking, and air drying. With advancements in science, modern techniques have improved upon these traditional methods. Today, innovations such as freeze-drying and fresh-keeping have emerged, differing significantly from conventional approaches.
The primary purpose of processing velvet is to dehydrate it, making it easier to store, transport, and use. While some believe that preservation is another goal, with antiseptic properties, this is not the main objective. Antlers are both medicinal and commercial products, with their shape, color, and overall condition greatly affecting their value. Therefore, the processing must not only dry the antler but also preserve its elegant form, vibrant color (known as "flower arrangement"), and physical integrity.
One key step in the process is steaming the pilose antler. Boiling helps break down protein chains, increase permeability, and facilitate water removal. The boiling time starts at 2–3 minutes and gradually decreases to just a few seconds, repeated multiple times. Baking follows as a further dehydration step. Due to internal gas production and expansion, the temperature must not exceed 80°C to avoid damaging the velvet. Baking duration varies depending on the size, thickness, and fat content of the antler, generally taking between 6 to 2 hours. Over time, baking tools have evolved from traditional ovens to solar and far-infrared ovens, improving efficiency and speed.
Air drying is the natural process after boiling and baking. Moisture is removed through evaporation, influenced by surface area, ambient temperature, wind speed, and humidity. To accelerate drying, the environment must be dry and well-ventilated. Electric fans are often used to enhance airflow. However, due to the uneven moisture distribution within the antler, the process takes about a month, with moisture slowly moving from the interior to the exterior.
To speed up the process, some experiments have tested direct baking without boiling or using freezing before baking. Others have explored high-frequency and microwave drying methods, all showing promising results. Vacuum-decompression drying is another advanced method, allowing sublimation of water while preserving the antler’s shape, color, and active ingredients. However, the high cost of equipment and energy make it less practical for large-scale use.
Other preservation methods, such as frozen storage and vacuum packaging, have also been introduced. Yet, consumer acceptance remains mixed because the product needs to mature before use. There is currently a lack of comprehensive analysis and clinical studies on pre- and post-processing components, raising questions about the effectiveness of these technologies.
In China, high-pressure electric field drying technology has been applied in various fields, including medicinal materials and food. It uses polarized water molecules to achieve non-thermal drying, preserving nutrients and offering sterilization benefits. Despite its advantages, it has yet to be widely adopted in deer product processing.
Currently, many state-owned deer enterprises are restructuring, while private companies are emerging rapidly. However, the industry lacks standardized operations and consistent quality control, leading to challenges in international competition. Standardization and industrialization are essential for building strong brands and enhancing competitiveness in the global market. Strengthening macro-control and regulatory frameworks is a critical task for both the government and the deer industry.
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