With the growth of age, the elderly's physiological function declines and physical strength decreases. On the one hand, the elderly's knee joint is deformed and unstable, and the wet and slippery bathing area is easy to lead to slipping; On the other hand, for the elderly with heart disease or hypertension, changes in temperature will aggravate the burden on cardiovascular system, which is prone to dizziness and falls.
TRUTECH CO., LTD. is an enterprise specializing in the research, development, production and sales of professional OTC products.The main products include shower chairs, armrests, toilet racks and toilet armrests, bedside armrests, elderly chairs and sofas, crutches and walking aids, knee pads, waist supports and other equipment.
Bath Safety Bench,Tub Shower Seat,Tub And Shower Seat,Transfer Bath Bench With Back TRUTECH CO., LTD. , https://www.wxgrabbar.com
Baked fish fillets are dried products that are immersed in a seasoning liquid and are then dried to give them a certain degree of shelf life.
(Process flow) A raw fish is processed before opening, rinsing, draining, seasoning, drying, exposing, peeling, baking, and testing.
(processing method)
1. Before the processing of raw fish scales, to internal organs, head, wash dirt.
2. Sliced ​​meat pieces 2 mm thick. Abdomen meat and large bones cannot be kept inside and should be used for other purposes. Small fish can be opened two.
3. Rinsing is the key to improving quality. Usually, the fish pieces are put into the basket, and then the baskets are put into a sink together. The rinsing is repeated with flowing water. When the meat is white and the texture is good, remove the drain.
4. Seasoning According to the weight of the fish after draining, the seasoning liquid is calculated to be 5% to 6% of white sugar, 1.8% to 2% of salt, 2% of monosodium glutamate and 1% to 1.5% of rice wine. Turn it several times in less than 20°C for 1.5 hours to make the flavor liquid penetrate evenly.
5. Spread the pieces and dry the fish pieces on the drying curtain, pay attention to the size and connection, the fibers should be in the same direction, and the shape after drying is beautiful. Bake out until it is half dry and remove it from the oven for 2 hours before baking. Until the requirements are met. The fish pieces removed from the curtains are raw films.
6. Roast cooked raw skin down, about 180 °C baking 1 ~ 2 minutes is appropriate. Water can be sprayed properly to prevent scorching.
7. The lamellar-roasted fish fillets were twisted twice in the vertical direction from the fiber by a chip machine to loosen the fibrous tissue and increase the volume and area.
8. After testing the filleted fish fillets, the fish skins shall be removed by hand and the non-cracked large bones shall be removed and packed in 8 grams per sachet. The water content of the fish fillet is generally 18% to 20%, and the taste is the best. The yield is 1/8 to 1/7. The seasoned fish fillets are dried to a moisture content of 30% to 40%, and they are quickly expanded and dried with a flat-plate microwave dryer for about 7 minutes so that the fish fillets have a water content of about 20%, which can make the fillets fluffy, fragrant, and bite. Jin, production speed, low energy consumption.
Second, the fish
Hunshu is a fluffy golden flavoring dry product made from muscle fibers of fish. High nutritional value, suitable for both young and old.
(Process flow) Raw fish - pre-treatment - cooking a peeled, broken bones, dry - seasoning fried pine a cool dry packaging.
(Processing method) Before processing, go (go head, scales, internal organs), wash and drain. Place the fish in a steamer gauze and steam it (about 15 minutes), shake the meat off, pick out the bones, tendons, and skin, and tear the meat apart. Put the lard in the pot and pour the fish into it and pour it in with a bamboo brush. It takes about 20 minutes. After the fish is loose, it can be sprinkled into the sauce.
(General formula: 10 000 g raw fish, chicken bone soup 600/g, water 300 grams, 300 grams of soy sauce, 140 grams of sugar, onion ginger 160 grams, 17 grams of pepper, cinnamon 100 grams, 140 grams of fennel, 30 grams of monosodium glutamate ), stir until ready to taste. Note that with slow fire, fried pine can not be coke. After the finished product is cooled, 50 grams, 100 grams, and 200 grams are packaged and put on the market. The yield is about 1/6, and the finished product moisture content is 12% to 16%.
The elderly cannot take a bath by themselves, and should be assisted by their children or caregivers. It takes a lot of energy to help the old man take a bath. The old man may slip if he is not careful.
The bath Chair has many advantages. For caregivers, it can help the elderly take a bath with ease, without straining and worrying about whether the elderly will fall.
For the elderly who can take a bath independently, sitting on the bath chair, they can take a bath safely and easily, without being careful, just enjoy the comfort of taking a bath.
When we choose a bath chair for the elderly, we should consider the environment of the bathroom and the physical condition of the elderly. For example, the material of the bath chair should also be taken into consideration. The cushion made of EV material is more comfortable to sit on. Try to choose the one with a backrest, so that the elderly can use it more easily.
Freshwater fish processing technology (5)
Seasoned cooked food I. Grilled fish fillet