We will provide many
kinds of medical disposables, for example:
Transfusion
Disposable Products
Cardiology
Disposable Products
Infusion
Disposable Products
Surgical Medical
Gloves
Plastic Scissors
Plastic Mouth
Piece for Endoscopes
Urology
Disposables Products
Anaesthesia
Disposable Products
General Surgery
Gynaecology and
Paediatric Disposable Products
Non Woven
Disposable Products
Surgical Blades
& Scalpels
Blood Collection
Tubes
Plastic Vaginal
Speculum
Waste Management
Plastic Sponge
Holder
Plastic Tweezers
Gastro Entrology
Disposable Products
Surgical Dressings
Laryngeal Mask
Tube with Swab
ECG Electrodes
Maternity Pads
Blood Bag Systems
General Disposables
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General Medical Disposables,Medical Mask,Medical Gauze,Medical Syringe NOUVASANT GROUP LTD. , https://www.nouvasant.com
Dry abalone processing technology
Bao Xi is accustomed to the smooth flow of seaweed and reefs. Bao abdominal muscle hypertrophy, accounting for about 40% of body weight, protein content of more than 24%. Baorou is tender, crispy, smooth, fresh and delicious. The Shandong cuisine, which is made of Bao as the main ingredient, is known as “Shabu-shabu†and “Abalone shell abaloneâ€. Abalone meat is also a nutritious tonic, with rickets to disease, regulating the body's physiological function. (1) Processing methods. Remove meat from shells: Wash the impurities on the surface of the shells with seawater, and then use a round-headed knife to peel the shells and take the meat. To get viscera: Cut abdomen with abdomen and rinse off after removing internal organs. Pickling: Add 5% to 8% of the weight of the abalone meat marinated for 8-10 hours, and then use seawater to wash away the melanin and mucus from the edge of the stomach and then drain the water. Boiled: first in the pot by adding seven full of fresh water, until about 80 °C into the abalone, boil 3-4 roll out, wait until the soup cool with the original detergent to remove the foam, Lek to the water. Drying: Put cooked boiled meat on a clean bench, spread it and dry it, dry it 3-4 times a day until it is dried. After half a month of storage and drying in the air, it is a finished product. (2) Specification quality: First grade product: Large and fat body, each with a diameter of 3.3 cm or more, flat body shape, reddish flesh, dry feet, smooth, slightly moist, slightly white, fresh and light. Secondary products: large fleshy body, dark red color, lower gloss, insufficient dryness, no odor. Third grade products: small body, thin, dark red color, mildewy or slightly insects, no smell.