Obstetric Delivery Table is suitable for gynecological diagnosis and examination, child-birth, caesarean operation and other gynecological surgical operations. Its height adjustment, back section and sitting section adjustment are precisely and smoothly controlled by pus rod. The low voltage system ensures user`s safety. The table has an aesthetically beautiful bodyline and the bed mattress is soft and made of leatheroid, which makes them easy to be taken off, cleaned and sterilized.
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Fresh corn preservation and processing
There are ten main points to this technique. 1. Harvest: The sweet rice harvesting period is 23 to 25 days after the filaments are extracted. The picking period of waxy corn and high-nutritional corn cannot exceed 28 days after the filaments are extracted. Picking back tender corn should be processed in time to prevent rain and exposure, and to avoid mechanical damage as much as possible. Sweet corn should be kept in a cool, ventilated place for a short time and must not be piled up. From picking to processing should generally be controlled within 5 days, and promote processing while mining. 2. Skinning, inspection: manual peeling, except for net corn. According to product standards, unprocessable ears, such as deformity and shortness, are removed, and green bars with unfavorable maturity and severe threshing, dryness, and pests are selected. 3. Soaking and cleaning: Soak corn sticks in 2% saline for 20-25 minutes. Sprinkle salt solution every 4000 ears. Soak the tender corn sticks in clean water for 5 minutes. 4. Blanching: This is the most critical process. The role of blanching is fourfold: one is to inactivate the enzymes in the tender sticks and prevent the nutrients in the tender sticks from being destroyed. The second is to kill microorganisms and eggs attached to the surface of the ear to ensure food safety. The third is to eliminate the air in the tender corn, reduce the formation of ice pressure during freezing, and reduce the oxidation of raw materials to help maintain the product's color and nutrition. The fourth is to prevent the product from aging, being cooked and changing its taste. Using hot steam blanching process, the control temperature is 95-105°C and the time is 10-15 minutes. 5. Cooling: Buffed tender bars should be cooled immediately to ensure product color. In order to save water, a subsection cooling method can be used, but the central temperature of the tender bars in the endmost cooling pool should be controlled at 10°C. 6. Drain: The tender stick must be drained before quick freezing, otherwise it will freeze into ice, it is not beautiful, it is not easy to pack, and it consumes more electricity. It can be drained with equipment or drained naturally by draining the tender corn on a drawer for about 10 minutes. 7. Repair: According to the requirements of the corporate standard, the filaments should be removed and the head and tail should be removed. The length of the processed corn sticks should be strictly controlled at about 17, 14 and 10 cm. 8. Quick freezing: Quick freezing is a determinant of product quality. The shorter the quick freezing time, the better the product quality. Slow or slow freezing, the product quality is poor. The freezing temperature in the air-cooling freezing time below -35 °C, the temperature of the tender corn cobs quickly dropped below -18 °C. 9. Inspection and packaging: Check whether the appearance of tender corn sticks meets the requirements of quality standards. The qualified and quick-frozen corn sticks were packed in plastic bags and vacuum-packed. Two ears per bag were sealed and the production date was sealed and packaged and packaged. 10. Storage: Store frozen and tender corn sticks in a cold storage at minus 18°C. The retention period is 12 months.