Process selection → Cleaning → Peeling → Slicing → Curing → Blanching → Sugaring → Drying → Packaging.
Operation method 1 selection. Choose fresh, yam that is smooth, free of spot, and straight.
2 cleaning. Put yam in flowing water to remove mud and clean it.
3 Peel. Use a stainless steel paring knife or bamboo scraper to scrape the outer skin and remove dark spots.
4 slices. The peeled yam is cut into 0.3-0.5 cm thick slices, which can be chamfered to the smaller yam and require consistent thickness and thickness.
5 curing. Immediately after slicing, the yam was immersed in a 0.5% aqueous solution of sodium bisulfite for curing. Slices should be completely immersed in solution to prevent discoloration, and soak for 2 to 3 hours.
6 Bleak. Take out the yam tablets and rinse off the liquid and colloid with clean water, then put it in the boiling water pot for 6-8 minutes. Be careful not to boil, remove and then use fresh water to remove the mucus.
7 candied fruit. Prepare 40% sugar liquid in the pot, add appropriate amount of citric acid, then put the yam into the pot, boil for about 10 minutes with slow fire, and then pour the yam and sugar into a jar for 12 to 24 hours. With 50% to 60% of the concentration of sugar liquid, continue cooking and dipping twice as described above. The final sugar concentration should reach 65%.
8 drying. Remove the tablets, drain the excess sugar solution, and put it on a drying tray in a drying room or oven, and bake it at 60-70°C for about 20 hours. Begin heating rapidly to 60°C for 6 hours, warm up to 70°C for 8 hours, and then reduce to 60°C for 6 hours. Pay attention to should be in the early and middle and late stage of the baking process to make 1~2 times of dishing so that the yam can be baked evenly. When the water content reaches 18%~20%(Yamishi surface is not sticky), take it out and cool down. .
9 packaging. The dried yam tablets are placed in a room at about 25°C for 24 to 36 hours, and then the parts with irregular appearance, discoloration, and finely broken parts are removed, and the qualified products are sealed in bags of 50 to 250 grams of unequal weight. Serve as finished products.
Operation method 1 selection. Choose fresh, yam that is smooth, free of spot, and straight.
2 cleaning. Put yam in flowing water to remove mud and clean it.
3 Peel. Use a stainless steel paring knife or bamboo scraper to scrape the outer skin and remove dark spots.
4 slices. The peeled yam is cut into 0.3-0.5 cm thick slices, which can be chamfered to the smaller yam and require consistent thickness and thickness.
5 curing. Immediately after slicing, the yam was immersed in a 0.5% aqueous solution of sodium bisulfite for curing. Slices should be completely immersed in solution to prevent discoloration, and soak for 2 to 3 hours.
6 Bleak. Take out the yam tablets and rinse off the liquid and colloid with clean water, then put it in the boiling water pot for 6-8 minutes. Be careful not to boil, remove and then use fresh water to remove the mucus.
7 candied fruit. Prepare 40% sugar liquid in the pot, add appropriate amount of citric acid, then put the yam into the pot, boil for about 10 minutes with slow fire, and then pour the yam and sugar into a jar for 12 to 24 hours. With 50% to 60% of the concentration of sugar liquid, continue cooking and dipping twice as described above. The final sugar concentration should reach 65%.
8 drying. Remove the tablets, drain the excess sugar solution, and put it on a drying tray in a drying room or oven, and bake it at 60-70°C for about 20 hours. Begin heating rapidly to 60°C for 6 hours, warm up to 70°C for 8 hours, and then reduce to 60°C for 6 hours. Pay attention to should be in the early and middle and late stage of the baking process to make 1~2 times of dishing so that the yam can be baked evenly. When the water content reaches 18%~20%(Yamishi surface is not sticky), take it out and cool down. .
9 packaging. The dried yam tablets are placed in a room at about 25°C for 24 to 36 hours, and then the parts with irregular appearance, discoloration, and finely broken parts are removed, and the qualified products are sealed in bags of 50 to 250 grams of unequal weight. Serve as finished products.
Electric Operating Table Adopt imported TIMOTION electric push rod as the power source for the operation tables. Adopt German imported STABILUS as the power source of the operation beds; Operation beds adopt medical grade 304# full stainless steel materials; Full set of micro electric control system for ot table with low noise, overload protection, safty reliablity; TheElectric Operating Table entire table of operating table can move forward and backward to realize full position C-arm and X-ray radiography;
Electric Operating Table
Electric Operation Table,Electric OT Table,Electric Surgery Table,Electric Surgical Table
Shandong Lewin Medical Equipment Co., Ltd. , http://www.lewinmed.com