First, the process flow. Raw materials to solve the cooking, chopping, seasoning, frying, cooling bag filling, sealing and heat preservation inspection finished products Second, the operating point 1.Solution of raw materials: Wash or thaw fresh or frozen grass carp produced in pollution-free breeding bases, remove scales, internal organs, fish skins, fish bones, remove head and tail, and pay attention to avoiding fish bile when caesarean section. broken. Wash the fish's abdomen with black membranes and blood stains, and remove blood belly meat. 2, cooking: the net fish into the pot, add 10 grams of fish meat salt, 80 grams of cooking wine, 500 grams of ginger, 60 grams of ginger, onions, 100 grams, then fall behind the atmospheric cooking, time is about 20 minutes, should be reached They are cooked thoroughly, but they are not cooked properly. 3, chopped: The steamed fish flesh picked out fishbone, ginger, onion, and then the fish minced spare. 4. Seasoning: Pour the seasoning soup into the minced fish. Seasoning sauce ingredients (for every 10 kilograms of fish): cinnamon 30 grams, 100 grams star anise, 100 grams of pepper, tangerine peel 20 grams, 40 grams of ginger, soy sauce 500 grams, 50 grams of sugar, 20 grams of salt, vinegar 50 grams . Seasoning soup production method: the cinnamon, star anise, pepper, dried tangerine peel, ginger, etc. wrapped in gauze, pour appropriate amount of water. First, use a large fire to boil, and then use a small fire to make the water slightly boiled. After about 1 hour, remove the material bag, add the remaining spices, and mix well. 5, frying: The pan salad oil smooth, on a small fire, add fish, constantly stir fry, when the fish was golden yellow, when issued a fragrance, add allspice. Continue to fry until the fish is loose, monotonous, and loose. 6, cooling: Take natural cooling or refrigeration cooling so that the temperature of the floss to room temperature. When cooling, it is necessary to strictly control the hygiene conditions to avoid contamination of the product. 7. Bagging: Quantitatively load the dried meat into special food bags. 8. Insufflation and sealing: Observe the ratio of N22CO2=7:3 to replace the gas in the bag. Take the packaging machine's IV file for sealing, heat sealing time is about 8 seconds. Third, sensory indicators. (1) Color: Normal golden color. (2) Taste: Better, no residue, no odor. (3) organizational form: crisp, soft. Onsite Oxygen Cylinder Filling System
Oxygen Cylinder Filling System
With PSA principles, ETR oxygen cylinder filling system can produce 93%±3% purity oxygen gas from compressed air directly. ETR oxygen cylinder filling system is consisted of Atlas screw air compressor, refrigerated air dryer, compressed air filter, air buffer tank, ETR oxygen plant, oxygen buffer tank, oxygen booster, cylinder filling station and HMI control cabinet.
Compressed air is purified through the air dryer and filters to a certain level for main plant to work with. Air buffer is incorporated for smooth supply of compressed air thus to reduce fluctuation of compressed air source. The plant produces oxygen with PSA (pressure swing adsorption) technology, which is a time proven oxygen generation method. Oxygen of desired purity at 93%±3% is delivered to oxygen buffer tank for smooth supply of product gas. Oxygen in buffer tank is maintained at 4bar pressure. With an oxygen booster, the oxygen pressure can be to 150bar and fill in cylinders.
Onsite Oxygen Cylinder Filling System,Oxygen Refilling System ,Oxygen Cylinder Filling,Oxygen Refilling Machine Hunan Eter Medical Co., Ltd. , https://www.eter-tech.com
