What are the methods for processing and utilizing snakes?

A snake is almost entirely treasure, and its comprehensive utilization offers very high economic returns. Its comprehensive utilization mainly includes the following methods.

Processing snake skin: To process snake skin, you must first strip off the skin. There are mainly two methods for stripping snake skin: one is the hanging skinning method, in which the stripped skin is cylindrical, then cut vertically along the belly to make it flat; the other is the ground skinning method, in which the stripped skin is flat, that is, the head and tail are cut off and the middle portion is taken. But no matter which skinning method is used, the skin must be spread flat, nailed to a wooden board, dried, and then taken down 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 one cut at the vertebrae at the tail end, 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: Put the whole snake, which has been skinned and had its head and tail cut off, into boiling water and cook until tender, then take 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: Put the snake gall removed by cutting open the snake on a plate, take out the bile, remove the gallbladder membrane, then mix it into grain liquor of about 55 degrees, seal it for two months, and when the color turns green and then blue, add processed Chuanbei powder, dried tangerine peel powder, or angelica chili into the liquor to soak. After the snake gall has fully absorbed them, take the snake gall out and dry it in the sun, and it becomes the finished snake gall product prepared 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. 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 an active enzyme composed of more than 30 kinds of proteins. All kinds of venom collection tools used must be strictly disinfected. The collected venom must not be contaminated by microorganisms, dust, or other substances, so as to ensure the quality of the snake venom.

The methods generally used are: biting a dish, biting a membrane, squeezing, decapitation, grinding, and other methods. The commonly used one 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, bring the snake's venom glands close to the porcelain dish, and the snake will automatically open its mouth and bite the edge 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.