Sea urchin is a kind of marine echinoderms. China has distribution from north to south, and there are more productions in the east and south coasts of Liaoning Province, coastal areas of Qingdao in Shandong Province and Fujian Province. Sea urchins use marine algae and large algae of brown algae as bait, and generally live in reef-type seabed below the intertidal zone to more than ten meters deep. Commonly used in Dalian, the varieties that can be used as raw materials for processing are purple sea urchin, horse manure sea urchin, and red sea urchin. However, the former two are more. Purple sea urchins have an annual shell diameter of up to 3 cm, 5 cm in 2 years, and 7 to 8 cm in 3 years. The three-year shell diameter of horse dung urchin is more than 5 cm. Sea urchin processing is the season when the sea urchin's gonads are plump. Select larger individuals, remove gonads, remove impurities, salt or alcohol pickle, can also be processed directly into chilled sea urchin yellow. The season for processing chilled sea urchin yellow is from November to January and from April to August. During the processing of alcohol or salted products from April to August, it is also possible to process some salted products and alcohol products while processing chilled products. Sea urchin products are nutritious, delicious, contain essential amino acids and trace elements, and have the function of lowering blood pressure. It is a high-grade nutritional food. Chilled sea urchins process raw materials → open shell to the viscera → salt water rinse → alum water soaking → water control → swing box → packaging → finished product production methods 1. Raw material selection: Purple sea urchin and horse manure sea urchin were processed separately. Purple sea urchins are processed from fresh raw materials with a shell diameter of 5 cm (calculated from spines). Raw materials should not be exposed to the sun or rain, or they could easily deteriorate. The raw materials that can't be processed on the same day must be refrigerated at 0~5°C for no more than 24 hours. If the raw materials are too long, they can't be used to process chilled products. However, as long as they are not deteriorated, raw materials that are slightly less fresh can be used to process salted foods. Or alcohol products. 2. Open the shell to the viscera: Open the shell from the mouth of the sea urchin with a stainless steel pliers opener. When opening the shell, care should be taken to protect the gonads intact, and then the contents of the sea urchins should be poured into a saline basin. The gonads that cannot be poured out can be removed with a soft rubber brush. 3. Saltwater rinsing: Use 3 to 5% rinsing water with clean, less contaminated edible salt, place the extracted sea urchin gonads in a small polyethylene plastic basket, gently rinse in salt water, and remove the viscera and base. Stir, wash for a minute or two, then rinse once in a clean salt water basin. Then remove it together with the polyethylene basket and place it on the water control rack to remove moisture for further processing. 4. Alum soaking in water: Rinse the sea urchin gonads with salt water and remove the water from the troops. Soak in the salt and phlegm mixture solution for 25-30 minutes so that the sea urchins can contract the gonads, develop the appearance, and achieve certain sterilization. effect. The proportion of the solution was: alum was added with 3.2% saline, and a salt-water mixed solution with a concentration of 3.5% was prepared. The NaCl content of the used salt should be above 99.8%; alum should be used for burning oysters, without crystal water, otherwise it will bring bitterness to chilled products. 5. Water control: The gonads of sea urchins soaked in salt solution were placed in water control trays until no water droplets were left. In order to accelerate the dehydration, a hair dryer can be installed in the water control room, and the temperature in the room should be reduced in the summer so that the room temperature does not exceed 25°C. 6. Pendulum box: Put the sea urchin genital neatly in the box, the dissolved gonads must not be put in, brown, brown yellow sea urchin gonad can not be placed. Each box contains about 30 to 35 grams, and each 10 boxes are bundled together. 120 grams of medium-sized boxes, each 8 boxes tied into a stack. 7. Packaging: Packaging is generally conducted in accordance with the requirements of foreign trade companies. Place the small box containing sea urchins in a polystyrene foam box. To prevent the box from tipping over, the box is filled with soft materials such as newspapers. Chemical ice or ice blocks should be added to the box to cool down. If you add ice cubes, use a double-layer polyethylene bag to prevent the ice cubes from melting and contaminating the sea urchins. 8. Storage and shipping: After packaging, it should be shipped to the place of sale within 24 hours. For a period of time before shipping, store it in a cold store at 0 to 5°C. Storage time should not exceed 24 hours. Quality and Hygiene Standards 1. Sensory Index: Color: It should be light yellow, orange, reddish yellow and light brownish yellow due to the genital glands of sea urchins, but the surface color of the same box should be uniform. Histomorphology: The genital glands of sea urchin should have a flap-like shape with close organization. The flaps are basically uniform and complete, with no apparent dissolution of the tissue. With the unique taste of the sea urchin genital gland, no smell. Impurities: No visible impurities, with a small amount of invisible sea urchin visceral membrane. 2. Physical and chemical indicators: The net weight is in accordance with the marked volume. 3. Microbiological criteria: Total number of bacteria: ≤ 50000/g, Coliform count: ≤ 230/100 g Intestinal pathogens: Not detectable. Matters needing attention 1. The necessary tools and equipment shall not use ordinary iron products, copper products, aluminum products, bamboo, wood products, so as to avoid rust and copper, aluminum and other metal ions mixed and bacteria breeding. Application of stainless steel and non-toxic plastic products and tools. 2. Production water and seawater need to be sterilized. 3. When the temperature exceeds 25°C, the operating room should be cooled. 4. The ground should be washed frequently with water, and the sodium hypochlorite solution should be used for disinfection once every morning, afternoon and evening. The instruments and gloves should be disinfected once a day. 5. Sea urchin shells and other miscellaneous materials should be stacked in the workshop 50 meters away from the place, sewers, etc. are often washed with disinfectant water. 6. The operating site shall comply with the provisions of the "Food Hygiene Law" and the "Hygiene Standard for Exported Food Production Plants and Libraries." 7. Ultraviolet germicidal lamps should be set up in the operation room, and they should be irradiated for more than 30 minutes at noon and evening. 8. Persons exposed to sea urchin processing should meet the regulations concerning the health of persons in the "Food Hygiene Law."
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