Processing Methods and Storage Tips for Scorpions

In the process of artificial scorpion farming, timely harvesting, processing, storage and selling are important steps for making full use of space, saving feed, speeding up capital turnover and increasing added value; this work should be carried out 7 days before pregnant scorpions give birth, by keeping strong pregnant scorpions and high-quality breeding scorpions, and harvesting and processing the remaining mated male scorpions, female scorpions that have given birth for more than 3 years, and some scorpions with missing limbs, disease or weakness as commercial scorpions.

1 Processing methods

1.1 Processing of "salted whole scorpions" Before processing, first put the scorpions into a basin of cold water, wash off the soil on their bodies and expel the feces from their bodies, but the time should not be too long, to prevent the scorpions from drowning. Then rinse them several times, and after they are clean, put them into a pot of salt water; the salt water must cover the scorpions, press them down tightly with a bamboo mat on top, and soak for 6-12 hours. Then light the fire, and boil the scorpions in the boiling salt water for 10-20 minutes. Take them out and check: when the rear abdomen of a scorpion is squeezed by hand, the scorpion can stand straight up, a groove appears on its back, and its abdomen is sunken, it can be taken out. Dry them in a shady place with good ventilation to make "salted whole scorpions", also called "salt-water scorpions". The ratio of salt, water and scorpions is: for 1 kg (about 1000 scorpions) of live scorpions, use 200 g of table salt and 5-6 kg of water. First dissolve the table salt completely, then put in the scorpions.

1.2 Processing of "unsalted whole scorpions" "Unsalted whole scorpions" are also called "freshwater scorpions". Before processing, also soak the scorpions in cold water and wash them clean, then put them into clean boiling water to cook. When the water boils, add the scorpions, then add an appropriate amount of cold water, continue heating, and when the water boils again, take them out and dry them in the sun.

2 Quality standards for medicinal whole scorpions

High-quality medicinal whole scorpions: dry, with complete head, tail and legs; the head and front abdomen are flat and oval, and the rear abdomen is tail-shaped, wrinkled, curved and shrunken. The scorpion body has 13 segments; the head has 1 pair of pincer-like pedipalps; the abdomen has 4 pairs of legs, each ending in double hooked claws; and the last segment of the abdomen has 1 sharp venomous stinger. The body is light yellowish-brown, oily and glossy, with a slightly fishy odor and a salty taste. The body is intact, the stomach is empty, and there are no impurities and no salt dampness.

3 Storage of medicinal whole scorpions

Salted whole scorpions are prone to salt efflorescence in summer and to missing limbs and tails; they are generally not attacked by insects, but are prone to moisture and mold, so salted whole scorpions need attention to moisture protection; unsalted whole scorpions need moisture protection and insect protection. Grade the air-dried scorpions, and store those with missing limbs and tails and smaller body size separately from larger, high-quality scorpions with intact bodies. Wrap each 0.5 kg of scorpions in moisture-proof paper as 1 package, put them into a dry jar or feed box, cover it, and store in a ventilated, dry place, strictly preventing damage by rodents.