The most common type of antler is dried antler. Dry antler is the collection of fresh antler into the boiling water cooking and frying, and then in the oven at high temperature baking, so repeated more than ten times can be made into dry antler, for slicing or powder, and antler blood with high temperature drying into blood powder. Fresh antlers are boiled, fried and dried to make dried antlers. The purpose of drying is to facilitate preservation and transportation, or processed into other dosage forms (such as antler powder capsules, etc.).

While the traditional dry antler processing methods can be dehydrated and preserved, effectively extending the antler, blood preservation time, but in the process of processing a considerable part of the nutrients after boiling, baking inevitably lost, especially a large number of valuable active proteases, such as: chondroitin sulfate, 6-phosphate glucose dehydrogenase, phosphoglucose isomerase, alkaline phosphatase and so on, have been destroyed, while these These components are the very components that are extremely helpful to the treatment of human diseases and nutritional health care. The technology of vacuum freezing to preserve antlers is very different. Under vacuum conditions, antlers and blood can be effectively prevented from deteriorating, and at the same time, the active enzymes can be completely preserved through ultra-low-temperature rapid freezing, and part of the water can be removed. Therefore, the use of fresh antlers and blood, when available, will be more conducive to the acquisition of nutrients and maximize the efficacy of antlers and blood. Comparatively speaking the nutritional value of fresh antler is much higher than dried antler pieces. Modern medical practitioner Cao Bianzhang put forward the principle of "using less, serving more days", that is, "the big deficiency slow supplement", insisting on eating less often, step by step, all users should remember.