Gourd, also known as golden gourd, stir melon, melon melon and so on, is the famous traditional specialty of China's third largest island, Chongming Island, and has a long history of cultivation. Gourd golden color, natural silk, delicious and refreshing, nutritious, enjoy the "plant jellyfish" reputation. 1 Storage of Gourd 1.1 Harvesting and pre-storage processing Gourds used for storage should be selected to grow robust, fully mature, yellow-skinned melons. Stop watering within 10 days before picking, and select continuous sunny days for harvesting. When harvesting, try not to damage the melon's skin. When harvesting, use scissors to remove the 3 to 5 cm stem. Handle gently during transport to prevent damage to the skin. After harvesting, it should be air-dried in the sun for 2 to 3 days, and then left at 24 to 27°C for 15 days to promote the hardening of the peel and turning the skin color to yellow, which is beneficial to storage. This is particularly important for melons with low maturity. 1.2 Storage method Since the gourd is more resistant to storage, it is often stored using the following two methods. For one, pile it. Indoor stacking is to store gourds directly in warehouses or ordinary houses. Before stacking, lay a piece of grass or straw on top of the ground and pile up the gourds. The direction of putting the melon generally is the same as the state when the field grows, and the height is preferably 5 to 6 melon heights, and an appropriate passageway is provided for inspection. Second, it is stored. In the storage room, wooden, bamboo or angle irons are used to store the shelves in layers, covered with turf or reed curtains, and the melons are placed on shelves in a single layer in the field. This method has a better effect of ventilation and heat dissipation than that of stacking, and the capacity of the positions is also larger than that of stacking. The observation and detection are more convenient. At present, many methods are used to store gourd. 1.3 Storage period management During the storage period, the environment should be kept warm and dry, suitable temperature at 10 ~ 13 °C, relative humidity of 50% ~ 70%. When the ambient temperature is high in the early period, it is necessary to open the windows for ventilation in the evening, close the shade during the day, avoid direct sunlight, and keep the air fresh, dry, and cool indoors. When the outside temperature is low in the later period, doors and windows must be closed. Keep warm and keep warm. The room temperature should be kept above 0°C. Regular inspections revealed that rotten melon should be removed in a timely manner to prevent the spread of infection. This can generally be stored until New Year's Day to the Spring Festival. 2 Gourd processing technology (in soft packaging gourd silk as an example) 2.1 Process selection of raw materials → cleaning → cut melon → salting → stir the wire → desalination → water control → flavoring → bagging → vacuum sealing → sterilization → cooling → inspection → finished 2.2 Process points first, raw material selection. The Chongming local gourd is a processed variety. Select the production of the year, fresh, melon-shaped round, melon skin yellow, smooth, no spots, melon weight more than 1.5kg of gourd as raw material. Second, clean and cut melons. Wash the gourd twice in flowing clean water, wash the melon skin dirt, then use a knife to remove the gutta and cucurbit, and cut and cut the melon into 4 pieces, dig out the melon pods and seeds. Third, salting. Put the melons into the salted pool in several portions, add 8% of the weight of the melons into the salt, add layers of melon and salt, and squeeze the melon pieces until they are flush with the surface of the pool. Spread all the salt left on the melon. Spread the bamboo fence and press the stones. After 24 hours, pour the pond for the second pickling and add 10% salt to the melon slices. Spread the salt and pound it on the bamboo grid and press the stones. One week later, the wire can be processed. Fourth, stir and desalt. The melon slices of the gourd shall be taken out and the melons of the melon slices shall be scraped off with a spoon. Impurities such as melon, melons and lesions shall be removed, and they shall be repeatedly rinsed in flowing water until no salty taste is found, and then drained. Fifth, control water and seasoning. The desalted gourd silk was dehydrated in a dehydrator at 680 rpm for 1 minute, and the seasonings such as salt, monosodium glutamate, sesame oil, and pepper were added and mixed in a certain proportion. Sixth, bagging and sealing. The weighing gourd silk is weighed and weighed into a complex cooking bag or aluminum foil bag, and the vacuum packaging machine with a good temperature and vacuum time is placed in a smooth alignment and vacuum sealed. Seventh, sterilization and cooling. The bagged gourd silk was sterilized in hot water at 982°C for 10-15 minutes, and then it was quickly removed and cooled in cold water to room temperature. Eighth, inspection. After one week of incubation in a thermostatic chamber at 361°C, it was checked whether or not there were fat bags.
The
medical central gas supply system plays a significant role in modern hosptial.
The appropriate design and setup of medcal gas equipment are essential for the
hospitals to ensure medical quality, as well as to save the lives and ease the
pain of the gas station,Bed Head Unit,gas terminal, electrical system,nusre
call system, medical pipelines and auxilliary equipment system.
Central Gas Supply System
Central Gas Supply System,Hospital Central Gas Supply System,Hospital Gas Supply System ,Medical Gas Supply System
Hunan Eter Electronic Medical Project Stock Co., Ltd. , http://www.eter-tech.com