Detailed Introduction to the Processing Technology of the Black-Tailed Rat Snake (Zaocys dhumnades)

(1) Harvesting and Processing

① Harvesting

Capture and collect in summer and autumn; farmed black-tailed rat snakes can be captured and collected at any time.

② Processing

(1) Processing at the place of origin. There are two forms of processing for the black-tailed rat snake: coiled snake and snake stick.

① Coiled snake. After capture, kill the snake by throwing it down, slit open the abdomen from the neck to the anus with a sharp knife or scissors, remove the internal organs, use bamboo needles to string and coil it into a circular shape with the head placed in the center and the tail end inserted into the abdominal cavity, place it on a wire mesh rack, and dry it over charcoal fire; or smoke-dry it over firewood, turning it frequently while smoking, until the surface is slightly black, then sun-dry or roast-dry it.

② Snake stick. Kill the snake by throwing it down, slit open the abdomen and remove the internal organs as above, then fold the snake body into a zigzag shape 20-30 cm long, and dry it by the same method as above.

(2) Preparation. Wine-fried black-tailed rat snake: Take the original drug, cut off the head and scales, cut into sections, mix and moisten with 20% baijiu (white liquor) until the liquor is fully absorbed, place in a wok and stir-fry over gentle heat until slightly yellow, remove, and let cool.

(2) Medicinal Properties and Commercial Specifications

① Medicinal properties

Mostly coiled into a circular disc shape. The head is flat and inverted, somewhat resembling a turtle's head, coiled in the center; the mouth contains numerous thorn-like small teeth; the eyes are large, not sunken, and glossy. The dorsal ridge is high and ridge-like, commonly known as the "sword ridge." The tail gradually tapers and lengthens, commonly called the "iron-wire tail," and is inserted into the abdominal cavity at the outer edge. The whole body is black, with the surface densely covered with rhomboidal fine scales, lusterless. The texture is tough, the odor is slightly fishy, and the taste is slightly salty.

In addition, there are also commercial products without skin, appearing yellowish-white, with snake skin remaining only on the head and tail.

② Commercial specifications

Divided into 2 specifications: with skin and without skin, both being general goods. Those with an intact body, black skin and yellow flesh, a ridged spine, a solid body, and no foul odor are considered the best.

(3) Packaging and Storage

Pack in wooden boxes or earthen jars, store in a dry place, and protect against mold and insects; or store together with Sichuan pepper in a wooden box and place in a cool, dry place.