Ginseng fruits

Ginseng fruit is an ideal health product newly developed in China in recent years. Its flesh is fragrant and juicy, with unique flavor, high protein and low fat, rich in vitamin C and selenium, molybdenum and other dozen trace elements. Selenium is a trace element that maintains the normal vitality of the organism. Known as the "King of Cancer," molybdenum is also anti-cancer and has benefits for people with hypertension and diabetes. The following describes the processing technology of ginseng fruit pods. First, the process of raw material selection → cleaning → peeling → segmentation → hardening → color protection → candied → drying → sealing → packaging → finished product. Second, the processing points 1. Raw material selection Choose 7-8 ripe fruit, remove the rot and pest damage. 2. Peel, cut the ingredients thoroughly with flowing water, drain the water, remove the epidermis mechanically, cut the halves in half, then cut the flesh into 3 cm wide strips. 3. Hardening and color protection The fruit bars were immediately put into saturated lime water containing 0.1% sodium bisulfite to be hardened and protected to prevent browning of the tissues and soft decay during the cooking process. Processing time is 24 hours. It is then thoroughly washed with fresh water to remove excess calcium hydroxide and sodium bisulfite. 4. Sugar 1 The first candied, vacuum sugar. The sweetening liquid composition was 30% white granulated sugar, 1.2% compound retaining agent, 0.8% citric acid, and 68% water. After the candied liquid is adjusted, put the fritters in a small simmer and boil for 5 minutes. After the sugar cooking liquid is properly cooled, the vacuum sugar is soaked under the condition that the vacuum degree is 0.06-0.08 MPa and the time is 30 minutes, and then the air is slowly deflated so that the fruit sticks are soaked in the liquid for 24 hours. 2 The second candied, vacuum sugar. Based on the above sweetening liquid, the sugar concentration was increased to 40%, and 0.05% sodium benzoate was added to achieve the purpose of preservation. The method of operation is the same as the first time. 5.Drying Remove the sugar from the good fruit, drain the sugar, place it evenly on the baking tray, into the drying room, at a temperature of 50-60 °C, bake 8-10 Hours, to be baked until the product touched by hand is not sticky, when the water content is 18-20%. In the baking process, in order to facilitate the drying, it is necessary to conduct regular ventilation and drainage, usually 2 to 3 times, each time about 15 minutes is appropriate. In addition, the temperature before and after the drying room, the upper and lower parts of the inconsistency, in order to make the uniform drying, baking does not occur, in the baking, but also to 1-2 times the sample disk. 6. Soften, package dried ginseng fruit pods into the 25-27 °C indoor booth, soften 48-72 hours, then remove boiled, shrinkage, severe browning and other unqualified products, qualified products It can be packed in plastic film food bags.

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