The process is: picking fruit - grading - peeling - smoked sulfur - drying - hitting - fruit, shape - storage or bagging, picking fruit is generally harvested after frost and solar energy is appropriate. Select the persimmon yellow, full moon ripe persimmon, and gently cut and put. Remove soft rotten fruit, pests, fruit, broken fruit and so on. Second, the grading recovery of the monthly persimmon, first remove the upturned part of the sepals, and cut off the long fruit handle, and then divided into three according to the size of persimmon fruit for processing. Grading criteria: fruit weight 250g or more for a fruit; 150 ~ 250g for the second fruit; 150g for the third fruit. Third, Peeling Persimmon is divided into pedicle, middle and umbilicus for peeling. Peel the peel manually with a special paring knife. The method is: the right hand holding a sharp knife, the left palm holding the fruit, the thumb pressing on the fruit pedicle, the middle finger against the fruit umbilical, the left hand with the right hand from the pedicle to the umbilicus should continue to turn. Peeling should be uniform, cut horizontally, and the skin must be thin. The peeled skin can be rewinded better. The skin should be cut cleanly, do not leave the flower skin, pit skin, only the skin covered by the tarps around the pedicle is not cut. After the pelt is cut, remove it to the umbilicus and call it a "windfall window" to facilitate the drainage of the internal moisture of the fruit. Fourth, smoked sulfur will be peeled from the moon persimmon, into the basket, and then stacked baskets placed in the sulfur-enriched room, the following lighting sulfur, smoke smoke about 20min, remove the moon Shidi Department down, one close to a The grains are arranged on a bamboo sieve to dry. 5. There are two types of drying methods: drying in the sun and baking. (1) Solarization method: Drying is carried out on a support frame with sufficient sunlight and air circulation, and the length of drying is determined by the light intensity, temperature, speed, and size of the moon persimmon. It usually takes 8 to 10 days to finish. On sunny days, it can be exposed on the outside, and the rain should be taken back indoors. (2) Baking method: During the drying process, it often happens on rainy days or cloudy days. The water that seeps out stagnates on the surface of the fruit and is prone to mold and rot. Therefore, open fire should be used for baking. This method is very easy to dry, in order to avoid the astringency of persimmons, just start baking once a day until the internal complete deastringability, one day can be baked 2 or 3 times. The method is: first put some mandible bones or pine needles in the roasting stove, then add the husks and ignite. The amount of the hulls is determined according to the size of the kiln. Generally, three bamboo sieves are arranged in each layer. A total of 5 layers of high-stacked roasting stoves require about 50kg of chaff, which is added after 2 to 3 burn-outs. The persimmon sieve is covered with sacks and kept warm. The baking process should be checked frequently to prevent baking and baking. Each baking takes about 3 hours. 6. Period of playing (I): The monthly persimmon is generally exposed to the sun or baking for 2 days. When the surface forms a thin dry cortex, the first fruit-breading in the early morning is called beating. It will not be shaped in the form of green, but merely pinching the pulp in the dried skin. It cannot be made into a thin paste. Otherwise it will ferment and sour. (b) Method: The thumb of the left hand is pressed on the umbilical cord, the index finger and the middle finger of the peddure, and the thumb of the right thumb is pressed against the index finger and rotated. A little pressure can be applied. The green should not be too heavy, so as not to break the skin and affect the appearance. (3) Precautions: It should not be carried out too early in order to prevent the flesh from fermenting and sour, which will in turn affect the quality of the “accumulation†product; it should not be too late, too late, and the thick skin will break easily. Seven, fruit shape stereotypes persimmon by the sun or baking 4 to 5 days, the internal pulp dried and sticky. You can use the forefinger and middle finger of both hands to hold the persimmon in the early morning. Push the two thumbs down firmly and press the umbilicus downward. Each time kneading gradually increase the intensity, so after 2 to 3 days kneading, squeezing into cake. Then it can be stereotyped, stereotypes method is to increase the intensity of the two thumbs, the middle pulp to the outer edge of the squeeze, so that the outer edge of the persimmon is full of flesh, lifted into a thick thin plate around the middle of the cake. After the sun, it is fixed. At last, turn over and face the Kaki for one day. At this time, the persimmon is pink transparent, soft and moderate, sweet and delicious, can be stored on the top of the frost or bagged on the market. VIII. Storage or Bagging The soft cakes that are collected will be placed in a ventilated and ventilated room, but they cannot be stacked in a sealed bag to allow it to naturally bloom. After being frosted, it is then exposed to low light for 1 day, and it is stored in a closed container for protection against worms and mildew. Bagging: The bag is made of colorless and transparent plastic bags, 20 or 40 pieces per bag. The bag is erected and arranged in a bag. After being packed, it is tied with a belt, which is convenient for customers to carry and eat.
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