The Neck Massage pillow is a new generation of innovative Health Care product based on developments in physics, bonics and micro electronic technology. It combines a large number of clinical practices to produce a personal massage experience for the user. The massage unit is featured by streamlined design;it can instantly alleviate neck discomfort and neck fatigue, and has a microheat function through three-point pressure massage and two stretching pint vibration massage.
Neck massage pillow is to act air pressure massage and vibration directly on the person`s neck, by massaging tissues around the neck and the soft vibration massage point to point, the muscles may experience an exercise movement, speeding up to clear up the restriction to the blood circulation inside the muscle, and improving the blood circulation, so it immediately alleviate neck fatigue and prevent neck disease.
Neck Massager Pillow,Health Care Massager Pillow, Health Care Neck Massage Pillow,Shoulder Neck Massager Pillow Shenzhen Guangyang Zhongkang Technology Co., Ltd , http://www.lighttherapymachine.com
Canned fish processing technology
Canned fish processing is the basis for the processing of surimi products. Such as fish round fish, deep-fried fish balls, seasoned fish, etc., can be processed into canned food. This type of can has the unique flavor of fish products. Here's just an example of canned squid, canned fish. (1) Process flow Raw material processing minced meat, crushing (adding seasonings) → canning → pre-sealing → vacuum sealing → sterilization → cooling (2) Operation points 1. Raw materials are fresh or frozen squid with good freshness. Do not use spoiled fish. 2, the raw material processing water wash chilled or thawed carp, to fin, caesarean section to the viscera, and wash the abdominal cavity of the black membrane and blood stains, repair belly meat. Cut two fish fillets along the spine and peel them into two pieces. 3, minced meat, smashed and seasoned fish fillets will be placed in the meat grinder minced 1 - 2 times (chipping aperture is 1 mm), together with the ingredients into the rake machine, smashing, seasoning . The collapse temperature does not exceed 10°C. When sticking to the fish to produce stickiness (can be 25-35 minutes), in a clean dish. 4. Canning Apply 100°C refined vegetable oil to the wall of the drained acid-resistant paint tinplate jar. Fill the raw fish fillet. Finally, cover the surface of the surimi with a layer of oil. 5, sealed and sealed, vacuum sealed cans, vacuum degree above 0.05 MPa. 6, sterilization, cooling using high-pressure steam sterilization, sterilization formula 10-70-15-118 °C. 7. The finished product requires a net weight of 280 g. The fish flesh is white, tightly organized, and has a smooth and delicate taste. Small holes are allowed to exist.