Sorfa Transfer Pipette are used to transfer a small amount of liquid. We are carefully inspected raw material and carry out strict in-process check as well as laboratory test to ensure our products with good quality. The advantage of our products are good glossiness, good elasticity and accurate graduation. We both have unpasteurized products and sterilized products individually wrapped for different needs. Transfer Pipette Plastic Pipettes,Transfer Pipettes, Transfer Pipet, Pasteur Pipet, Pasteur Pipette Zhejiang Sorfa Medical Plastic Co., Ltd. (Ningbo Jiangdong Aron Imp&Exp. Co.LTD) , http://www.sorfapipettes.com
New Processing Technology for Wild Red Fancy Flowers
Wild fish is a small-sized squid and is an excellent exporter of processing. Now we will introduce the processing technology for reference. First, ingredients 1, the main raw material: safflower fish, weight 150-200g is the best. 2, accessories: glutinous rice, sandwiched meat, Chinese wolfberry, rice, carrots, sweet corn, mushrooms. 3, soup: sugar, salt, monosodium glutamate, soy sauce, rice wine, ginger, anise, cinnamon. Second, the process of raw materials, odd-numbered fish, a peeled and viscera, a wash, a raw material filling, a sauce to cook - insulation, cooling, vacuum packaging, a quick-freezing, packaging - storage. Third, the operation steps 1, the thawing of the odd fish, the raw fish into the sink thawed, until the state of semi-thawed, a slight hardness when the most appropriate treatment, timely removal of the thawed fish, remove the head, internal organs, skin Etc. Wash dirt from the body and use only the carcass part. 2. Excipient ratio and pretreatment} (1) Treatment of rice: The glutinous rice should be carefully screened, and the impurities such as stones, rice bran and black rice should be removed. After washing, they are immersed in water. Spring, autumn and winter are soaked in water for 1 night, soaked in water for 4 hours in summer, and drained for use. (2) diced meat (20% of rice weight): peeled, washed, cut into 5mmx5mm diced, spare. (3) Mushrooms (2% of rice weight): Mushrooms are washed, then soaked in warm water at 50°C--60°C for 5 minutes, removed, squeezed to remove water, and the mycorrhizae are removed, and shreds of shiitake mushrooms of 1.5mmxlmm are cut. (4) Carrot (10% of rice weight): After washing, cut it with a knife and cut it into small pieces of 4mm x 4mm. (5) Sweet corn (10% of rice weight): Thaw and wash. (6) Cockroaches (2% of rice weight): Remove impurities, wash, and drain. (7) Mirin (2% of rice weight): Remove impurities, wash and drain. 3. Material filling (1) Mix rice, diced meat, carrots, sweet corn, shiitake mushrooms, scallions, and rice kernels with 10% sauce and marinate for 1 hour. (2) Fill 1/2 of fish carcasses with marinated mixture and seal with toothpicks. After clipping, use scissors to cut the tip of both ends of the toothpick. 4, sauce cooked: (1) sauce ratio: 250g soy sauce, rice wine 100g, salt 120g, sugar 120g, ginger 25g, anise 25g, cinnamon 25g, monosodium glutamate 2g, water 1000g. (2) Cooking process: Carefully place the packed fish into the saucepan. The amount of sauce is 1.5 times the weight of the Mickey fish. Cook for 30 minutes on medium heat and cover for 40 minutes. . Then remove it and let it cool in cold sauce. While cooling, use a sponge to remove the foreign matter on the surface and remove the toothpick. Minimize stirring during cooking to keep the odd fish intact. 5, vacuum packaging: According to market demand, according to different specifications for vacuum packaging. 6. Quick-freeze: Place the vacuum-packaged product into a tray, place it in a cold row and freeze it, and the temperature of the product center after quick-freezing should reach -15°C. 7, packing and storage: -18 °C below preservation, shelf life of 12 months. Fourth, quality indicators 1, sensory indicators: (1) shape: the shape of a spinning braided, uniform, no flat file, bursting phenomenon. (2) Color: Reddish brown or reddish brown. (3) Flavour: It is a fresh fish that is flaky and has no bad smell. (4) Impurities: The body is clean and free of foreign impurities. 2. Bacterial indicators (1) Pathogens (intestinal pathogens, pathogenic cocci) must not be detected. (2) The total number of bacteria is less than 1x105.