Mingtai Abs Series Carts
Shandong Mingtai Medical Equipment Group Co., Ltd is established in 2000 year, supporting operating room and ICU medical equipment. Since company established, continue to develop, keep making progress, let people enjoy the health future with better quality and service. Mingtai products get ISO13485, ISO9001, CE & SFDA certification. Mingtai company have many patents. Mingtai brand series Operating Light, Operating Table, Medical Pendant , Hospital Bed and air disinfection equipment meet different distributor and customer`s different requirement.
Abs Series Carts,Abs Carts,Abs Emergency Cart,Abs Plastic Infusion Cart Shandong Mingtai Medical Equipment Group Co., Ltd , http://www.mingtaic.com
Three Methods of Keeping Fresh Ears of Waxy Maize
The rapid deterioration of the quality of fresh corn after picking has made it very limited in harvesting, distribution and sales. If some necessary treatment is performed on the fresh ear of glutinous corn, it can not only maintain its original nutrition and flavor to the maximum extent, but also be conducive to large-scale, large-scale production, extend the market supply cycle, meet people's consumer demand, and also significantly improve Economic Benefits of Growing Waxy Maize. Generally used in production, quick freezing method, salting method, bag preservation of three kinds of preservation method. First, frozen method 1. Appropriate harvesting. Generally, spring sowing varieties should be harvested 23–28 days after silking, while autumn sowing varieties often take about 30 days. Harvesting should be carried out to reduce the pollution and mechanical damage of the corn cobs during harvesting and transportation. At the same time, it can delay the catabolism of the ear grains and help maintain the freshness of the ear. 2. Pretreatment. Harvested corn sticks must be aired in a cool, ventilated place to prevent accumulation of heat. Then manually remove the coat, go to the net corn, remove the insects, lack of grain, too old, too tender ear. Soak the well-prepared fruit in 2% saline for 30 minutes, rinse in clean water for 8-10 minutes, then collect and drain the water. 3. Boil and blanch. The boiled blanching time is 25-30 minutes and the temperature is above 90°C. When blanching, all the ears should be immersed in water so that the blanch can be evenly distributed. 4. Cool to drain. After blanching, the ear should be cooled immediately and rinsed with cold water at 5°C for about 10 minutes so that the temperature of the ear rapidly drops below 10°C. 5. Packaging freezes. The cooled ear was placed in a laminated film bag and sealed with a sealer. Frozen in the freezer temperature -35 °C conditions 8-10 hours. 6. Cold storage. The frozen ears were boxed and transferred to a cold storage at -18°C. Second, salting method Material selection and finishing. From the fresh ear of glutinous maize during the milky period, pick no worms, disease-free, uniform ear size, full corn cobs, remove the leaves of the loquat leaves and ear, and rinse with clean water. 2. Precooked. Put the fresh ear into hot water of 85-95°C, cook it hot for 2-3 minutes, remove and put it into flowing water and cool it to 20-25°C. 3. Salting. The cooled fresh ears are slightly dried and immersed in salt solution for storage. The salt solution is prepared by dissolving the salt in water, preparing a solution with a concentration of 20%, boiling, and filtering for clarification. Prior to salting, corn preservatives were added at a ratio of 3% to 5% of the amount of treated ear (1 kg of preservative can handle 6000-8000 spikes), and the salt preservation effect was better. 4. Turn over the cylinder. After 35-40 days of salting, turn the corn ear in the cylinder once. If the container is sealed, the container can be rolled on the floor several times. 5. Change the water. About 20 days after turning the cylinder needs to change the water. Remove the ear and place it in a 10% salt solution. When the temperature gradually decreases, the amount of preservative can be reduced to 1%. 6. rinsing. Ten days before going on the market, put the ear into clean water to float salt. Third, the bag storage method Corn ear finishing. Eliminating spoilage, infestation, damage, deformity, and corn ear that is too old and too tender. Strip the corn silk clothing, whisk, rinse with clean water, grading according to the size, length of the ear, and transfer it to the basket for use. 2. Pre-cook, cool, dry. Add appropriate amount of citric acid and salt in the precooked hot water, precook for 5 minutes, so that the corncob temperature reaches 95% or more. When precooking, it is necessary to gently flip the corncob to make it heated evenly. Precooked ears are quickly cooled with flowing water to 50-60°C, and then soaked in 3%-5% corn preservation solution. 3-5 Minutes, remove and dry for use. 3. Bagging and sealing. Before bagging, wipe the water droplets with a clean gauze and put them in a vacuum bag. Seal with a vacuum sealer. 4. Sterilization. The well-packed bags are put into boiling water at 100° C. for 20 minutes to remove, cooled with cold water, and the unqualified products such as bagging are removed and packaged into the storage.