1.No powder
2.Nature or other colour
3.no latex and non sterile
4.beaded cuff
5.sigle use only
6.passed FDA510K ,EN455,EN374,ISO9001,ISO13485 etc.
7.AQL 1.5,2.50,4.0
8.Medical grade and Industrial grade ,food grade ,electronic grade etc.
9.soft and comfortable.
10.OEM or ODM packing
11.usage for hospital medical examination,health care,hotel ,restaurant ,home cleaning etc
Powder Free Vinyl Glove Powder Free Vinyl Gloves,Disposable Examination Gloves,Disposable Powder Free Gloves,Powder Free Gloves Zibo Hongye Shangqin Medical Science and Technology Co.,Ltd. , http://www.vinylgloves.cn
2. Ingredients: 100 kg of lean meat, 1.67 kg of refined salt, 7.0 kg of soy sauce, 11.1 kg of white sugar, 1.0 kg of 50-degree white wine, 0.38 kg of fennel and anise, 0.28 kg of ginger, and 0.17 kg of MSG.
Third, cooking: the ginger, fennel, star anise and other spices with a good cloth and put the meat into the pot, add the same amount of water with the meat, cook with the fire until the rotten meat, need to cook about 4 hours . In the middle, we must constantly add water to make it waterproof and boil dry, and to clean the oil slick, which plays an important role in ensuring the quality of the floss (otherwise, the floss is not easy to fry, and it is also easy to scorch and the finished product is dark in color). When the meat is cooked until crispy (about 2 hours to cook), add the wine, continue cooking until the meat pieces spread out, add sugar, and stir gently with a spatula. After 30 minutes, add soy sauce and monosodium glutamate, and cook until the soup is ready to dry. Then cook it over medium heat. After turning several times, the pork muscle fiber is soft and can be.
Fourth, fried pine: remove ginger and spices, using medium-fire, with a spatula while pressure scattered meat, while stir fry. Attention should be paid to timely pressure, due to premature frivolous pressure and low efficiency; and too late pressure, easy to stick pot, causing losses. When all the pieces of meat are fried loosely, use a small amount of fire to dilute and diligently turn them in. The operation is light and uniform until they are fried. At this time, the color of floss rose from gray brown to gold, water content of 20%, with a special flavor.
Fifth, packaging and storage: Because of the strong water absorption of floss, short-term storage can be filled into food plastic bags, the best vacuum seal, plus carton packaging. Long-term storage should be filled into glass bottles.
Processing meat floss
First, the finishing of raw meat: should use tender meat, cooked crisp pig hind leg as raw material. The pig's hind leg is first removed and the skin, fat, tendons and connective tissue are separated, and the lean meat is cut into pieces of about 0.5 kg.