Pregnancy Test Product
is a self-performing immunoassay designed for the qualitative
determination of human chorionic gonadotropin (HCG) in urine for early
detection of pregnancy. Currently our products are in the format of
strip, cassette and midstream. All formats are packed and sealed in
aluminum foil bags to ensure its validity before its expiration.The
Pregnancy Test Products are approved by CE,ISO,FDA. It is more
convenient for self-testing at home. Pregnancy Test Products Pregnancy Test Products,Pregnancy Test Strips,Early Pregnancy Tests,Pregnancy Urine Test Hebei Orient Imp. & Exp. Co. Ltd. , https://www.orientmedcare.com
1. Formula: 90 kg of lean pork, 5 kg of white sugar, 10 kg of fat pork, 3 kg of salt, 200 g of MSG, 750 g of white wine, 150 g of fresh ginger (or garlic).
Second, the system of law l, Di Ding: The lean meat first cut into meat slices, then cut into meat, and finally cut into small square 0.5 cm. 2. Drifting: Lean meat immersed with 1% salt water, stirring regularly, promote blood and water to accelerate dissolution, reduce product oxidation and darken the color. The stained saline was removed after 2 hours, then soaked in saline for 6-8 hours, finally rinsed and filtered. After the fat pudding is washed with boiling water, it is immediately washed with cold water and dried. 3, pickled: Wash the fat, lean diced mix, then mix with the proportion of seasoning mix, pickled for about 8 hours. Turn it up and down once every 2 hours to make the seasoning uniform. When pickling, it should be protected from high temperature, sunlight, sprinklers, and dust. 4. Skin sausage: salt, dry casing first soaked in warm water for 15 minutes, softened after washing inside and outside again, another soaked with water, soaking hair temperature can not be too high, so as not to affect the strength of the casing. Put the casing from the end of the casing onto the funnel mouth (or the mouth of the Skinner) and place it on the end. Put clean air and tie it well. Then pour the diced meat into it. Fill the casing with the diced meat and release the casing from the mouth until the end. After filling the entire casing, tie the port and finally press the 15cm long wing to divide it into small pieces. 5. Drying: The sausages should be hung in a ventilated place and allowed to air dry for about half a month, and the fingers should be pinched and tested without obvious deformation. Can not be exposed to the sun, or fat will have to change the taste of oil, deeper lean color. 6. Preservation: Keep clean and free of dust, use a food bag cover, do not tie the bag upside down, both dustproof and breathable will not grow mildew. When steamed and let cool before eating, slices, delicious.
The high-quality sausages are bright red in color, with white clips, tastes sweet and salty, and aromatic in quality.