1. Strictly guarantee the quality of citrons: Toona sinensis buds should be purplish red or slightly greenish, tender, without old stems, fresh and full of aroma. The citron that should be used is the citron that was harvested before and after Gu Yu. The growth length of citron shall not exceed 10-15 cm. If you are self-possessed, you should take the best morning or evening. After harvesting, temporarily stand in the cool place to spread out, dry the dew, disperse the heat that is radiated by the sun or self-breathing, and carry out pre-existing treatment. The time for the spreading should not be too long to avoid causing wilting. Second, quick-frozen method storage camphor: The well-fried citron shall be lightly put, sorted into each half a catty, bundled, the jacket bag (do not have to be cleaned, so as not to damage the leaf stem, after eating with wash) tightly sealed, Directly placed in the freezer compartment of the refrigerator, it can be stored until the following year. Citron is on the market, with the food in the middle, natural thawing and then cleaning. Third, the hot water method storage camphor: The post-harvest citron will be directly placed in about 70 degrees of water without washing, with hot water evenly hot, the amount of hot water is completely submerged into the citron. In the hot process, the citron shall be turned quickly to avoid uneven heat. Individual scald will occur, the scent will be reduced, the citron will turn green, remove and put into cool water, cool down promptly, remove the citron and drain it after cooling, and then Spread dry moisture and heat on the surface, can be packaged, every half a catty, coat storage bag, tie tightly sealed, put in the refrigerator freezer, with the food to follow, has been able to store until the following year, Hong Shan listed. Fourth, the pickled method storage camphor: This is one of the oldest methods of storage camphor in rural areas, but also a traditional method of processing for the majority of farmers without the refrigerator conditions most suitable. The fresh citron was rinsed with water and air-dried. The weight ratio of 20 kg per 100 kg of citron was the ratio of citron to salt to 5:1. The salt and citron shall be layered evenly in the jar, ie a layer of salt and a layer of citron shall be applied. The thickness of the citron shall be about 10cm per layer until the cylinder is filled. Toona sinensis buds are tender and crispy. Do not rub or squeeze them to prevent them from being crushed. After 4 hours of pickling, the citron shall be ready for watering. If the stalk stems are lifted by hand, the buds will have a downward flow of water. Turn the cylinder down and turn the scented scent into another cylinder. Well, the original top floor becomes the lowest floor. Afterwards, it is turned upside down every 6 hours. Generally, it is turned around 6 times in the first two days and it is pickled in the morning. The cylinder is inverted at noon, and the cylinder is inverted once in the evening. The cylinders are inverted one at a time in the morning, the middle and the night of the next day, and the cylinder is inverted at noon on the third day. In the next 20 days, the cylinder should be inverted several times, once every five days. Yes, in order to avoid fever, or mildew in places with uneven salt, pay attention to clean hands when turning the cylinder, do not touch oil and flour, so as not to rot off the entire cylinder. It can be marinated in about 30 days. At this time, the scented buds should be taken out and put on a mat for 1 to 2 days (it must be sunny). After a little drying, salt water accumulated in the tank is sprinkled on the toon buds again. Add a little rice vinegar, on the one hand to increase the brightness, on the other hand in order to survive. And then the sun, drying to 5 to 6 into a dry, that is, about 40% moisture content, can be stored when not sticky. The sun-dried citron shall be bundled into 3 small jars and put into a small mouth altar. The layers shall be tightly packed and sealed. Afterwards, they will be sealed with food and can be stored for several years.
This instrument is used for docking the tails of newborn piglets and lambs.
- The hot knife will remove the tail and cauterize the wound at the same time, dramatically reducing the incidence of infection
- Approximately 60 minutes operation from a full cylinder
- Included: knife, cylinder (empty) and holder
- also we have different type of piglet tail cutter .
Pig Tail Cutter,Animal Tail Cutter,Electric Pig Tail Cutter,Electromotion Pig Tail Cutter
BAOYING CHENGDONG SOCIETY WELFARE FACTORY , http://www.icareartag.com