Lily processing technology
Timely harvest. The harvest period has a greater impact on the quality of lily processing. The harvest is too early, the water content is high, the monosaccharides in the bulb are low, and the starch is low. It is used to process dry lilies. Not only the yield is not high, but the dry film is thin and not strong; the harvest is too late, the water content is high after autumn, and the temperature also drops. The moisture content of the scales also increased accordingly, and some nutrients were returned to the lily seedlings, reducing the accumulation of dry matter in the bulbs. Therefore, the finished product rate will still decline, and the dry film will also be thin and weak. Different varieties, different fertilizer and water conditions, lily harvest period is also different, according to the leaf color to determine the appropriate harvest period. After excavating the lily, the fibrous root should be cut off, the film should be peeled off, and the edge piece and the core piece should be tightly bagged. In the event of rain, the fresh lily can be stored in a damp place, and it can be processed after sunny. After digging out, the lily scales are prone to oxidative browning and brown after they are seen. Therefore, after the excavation, it must be processed as soon as possible, and measures such as avoiding light or shading should be taken as much as possible in the process of excavation, transportation, and processing.
Moderate blanching. The purpose of blanching is to kill the enzymes that cause oxidation browning (highly active proteins) and prevent oxidation browning during blanching. When the hot water and lily weight ratio of 10:3 is appropriate, that is, 100? Water boiled hot 30? lily film. Put the amount of film should not be too much, many hot uneven. Before the film is cooked, the water is boiled, and the drained film is put into the pot after washing it with clean water. While stirring with a stick, the color of the lily piece changes. According to the lily white-yellow-white color change rule to determine the pan time: white fresh lily pieces poured into the pan hot, first slightly yellow, then from yellow to white. At this time, the scraped skin was smeared with a nail scraper, and the raw one was tasted brittle. After the break, the color of the section was uniform and there was no white heart. The water in the pan did not change, and the pan was immediately removed. If the pan is too late, it will cause a paste; if the pan is too early, it will turn black easily. In general, the edge of the film from the yellow to white generally need boiling water upturned 5 to 6 minutes, and then you can pan; heart film only roll 2 to 3 minutes, the film can turn white pan. Every pot of hot water 2 to 3 times the film will change the water.
Dry properly. Hot chips should be dried as far as possible on sunny days. Freshly-baked slices should be immediately put into clean, clean water to cool and wash away the slime. Then remove and drain the water, place it on a mat, and spread it in the sun. The spreads should be thin and even and cannot be stacked. Do not turn the sun after the stall, otherwise it is easy to turn the film. Generally spread in the sun for 2 days and 1 night, the film can be turned into 60% dry, fully dried before they can be put away. If lily has been raining continuously after harvest, it can only be dried by baking. When baking, it is necessary to pay attention to controlling the temperature. If the temperature is too high, coking browning may occur easily. If the temperature is too low and the drying time is long, oxidation may occur easily. The standard for film drying is as follows: the film becomes hard, and the hand breaks the film and the sound is broken. The dried film should be graded according to the quality indicators such as size and color. According to quality price, sales are graded.
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