Detailed Explanation of Snake Processing and Utilization Methods and Techniques

The snake is almost entirely a treasure, and its comprehensive utilization offers high economic benefits. Its comprehensive utilization mainly includes the following methods.

Processing snake skin: To process snake skin, you must first skin the snake. There are mainly two methods for skinning a snake: one is the hanging skinning method, in which the removed skin is cylindrical, and is then cut vertically along the belly to become a flat sheet; the other is the ground skinning method, in which the removed skin is already a flat sheet, that is, the head and tail are cut off and the middle portion is taken. However, no matter which skinning method is used, the skin must be spread flat, nailed onto a wooden board, air-dried, and then removed for later use.

Separating snake meat:

1. Raw separation method: Kill the snake and skin it, remove the internal organs, head, and tail, then use scissors to make a cut at the spine at the tail end, and then use both hands to tear from the rear end toward the front end, so that the ribs and vertebrae separate, then use both hands to tear the two bones from the front end toward the rear end, and the snake bones and snake meat are separated.

2. Cooked separation method: Place the whole skinned snake, with head and tail cut off, into boiling water and cook until tender, then lift it out, hold the neck with the left hand, hold a pair of chopsticks with the right hand, and from top to bottom, tear and pick with force, and the snake bones and snake meat come apart.

Processing of snake gall: Place the snake gall removed by dissection on a plate, take out the bile, remove the gallbladder membrane, then add it to grain liquor of about 55 degrees, seal it for two months, and when the color turns from green to blue, then add processed Chuanbei powder, dried tangerine peel powder, or angelica chili into the liquor to soak. After the snake gall has absorbed them thoroughly, take out the snake gall and sun-dry it; this is then the finished snake gall product soaked with Chuanbei, dried tangerine peel, and angelica powder.

Making snake gall liquor: Soak fresh bile in grain liquor of 55 degrees or above for three months, and after the liquor color turns green, the liquor can be taken and drunk in portions. This method can also be used to make three-gall liquor or five-gall liquor.

Soaking methods for snake liquor:

1. Live soaking method: Keep a live snake confined separately for one month (supplying only water, not food), let it empty its bowels, wash it thoroughly, then soak it in grain liquor of 55 degrees or above, then seal the liquor for two months, and take the liquor and drink it in portions.

2. Fresh soaking method: Kill the snake, remove the internal organs, wash clean with clear water, soak in baijiu of 55 degrees or above, seal for two months, and take the liquor and drink it in portions.

3. Dry soaking method: Soak processed dried snake in 55-degree baijiu at a ratio of 5:1, seal for two months, and once the liquor color turns yellow, it can be drunk in portions.

Extraction of snake venom: Snake venom is a kind of active enzyme composed of more than 30 kinds of proteins. All kinds of venom extraction tools used must be strictly sterilized. This keeps the extracted venom from being contaminated by microorganisms, dust, and other substances, so as to ensure the quality of the snake venom.

The methods generally used include: biting a dish, biting a membrane, squeezing, decapitation, grinding, and other methods. The most commonly used is the dish-biting method.

Dish-biting method: Take a clean small porcelain dish and place it at the edge of a table, hold the snake's neck with the right hand, hold the rear half of the snake with the left hand, move the left hand to bring the venomous snake close to the porcelain dish, and the snake will automatically open its mouth and bite the rim of the small dish. At this time, the venom flows into the porcelain dish until the venom stops being discharged (generally 2 minutes), then put the venomous snake back in its original place to be milked again next time.