Mingtai Infection Control Sterilization
Application scope:
Hospital: operating room, delivery room, baby room, premature children room, supply room sterile area, burn ward, ICU and so on.
Pharmaceutical factory: sterile rooms, laboratories.
Food and beverage factory: production workshop, packaging workshop, sterile room.
Public places: meeting rooms, hotels, entertainment venues, office.
Infection Control Sterilization Infection Control Sterilization,Sterilization For Infection Control,Sterilization Equipment,Autoclave Sterilizer Shandong Mingtai Medical Equipment Group Co., Ltd , http://www.mingtaic.com
Persimmon peeling astringent processing method
From late September to November, it is the ripening season for persimmon fruit. The persimmon fruit that was harvested was astringent, but it contained soluble tannins. Therefore, it is necessary to make the tannins solidify and harden and turn into an insoluble state by artificially removing the astringent, and the astringency disappears before they can be eaten. Here we will introduce the astringent and processing methods of persimmon fruit. First, off the astringent method 1, warm water off the astringent: the use of large cylinders into the persimmon fruit, up to 70% capacity for degrees, and then injected into the warm water of about 50 °C, the persimmon submerged, cylinder mouth covered with thick grass or worn quilts or Put it on the stove next to the insulation, after more than 15 hours, you can get rid of astringent soft persimmon. 2, lime water off astringent: with a cylinder or cask by water 50 kg, the proportion of quick lime 5 kg, dubbed lime water, when the lime water is mild when the persimmon fruit, submerged persimmon fruit and gently stirred, and then close the cylinder Or barrel mouth, after 3-4 days to take off astringent. 3, plant leaves and fruit off the astringent: with wild pears, apples, kiwi or pine needles and other leaves and persimmon fruit stored in a cylinder with the same, stratified phase discharge, sealed cylinder mouth, after 4-5 days to remove astringent Baked persimmons forced persimmon to intermolecular breathing to achieve astringent purpose. 4. Ethereal eliminating astringent: The astringent persimmon is soaked in 500-1000PPM ethidium bromide solution and placed in the room. After 3-4 days, the astringent is dried and dried. This is because ethylene is absorbed into the fruit and releases ethylene in the fruit, which promotes intermolecular breathing and achieves desiccation. The advantage of this method is that it does not require special equipment and it does not require sealing, but it is too familiar after processing. This should be noted. Second, processing 1, system persimmons: First cut the persimmon skin with a knife, and then put it in the airy place to hang dry, flip 2-3 times a day, cover the evening, after the sun is piled up, so that Frosting. 2. Brewing: Firstly ripen or cooked the remaining persimmon fruit, chopped and smashed, and then put it into a cylinder or a pool. Add 2–2.5 kg of yeast koji per 50 kg of persimmon fruit, and stir it to make it fermented. . Indoor temperature should always be maintained at 22-24 °C, preferably in the basement or semi-basement. When the fermentation calendar is separated from the juice, the juice can be taken into the bucket for storage. Put the juice in the pot and steam the wine and cool the distilled gas into wine. Each 50 kilograms of persimmon can be made into 5 kilograms of wine, and can also be made into fruit wine. 3, vinegar: If there is insufficient equipment for wine, you can not add music or less song, so that it can be naturally fermented, you can squeeze out vinegar. Can also be used damaged and broken persimmon fruit, wash cylinder, full after the seal, winter in the house, so as not to be frozen, late spring moved to the outside, under the sun for about a month, then mixed with wheat straw, wheat husk, stirring Evenly, pour cold water, and after parking for a full day and night, filter 2-3 times and serve as persimmon vinegar.