Osmanthus kiwifruit sauce processing technology
Although kiwifruit is rich in nutrients and rich in vitamin C, the aroma of the fruit is not very prominent. Therefore, adding sweet-scented osmanthus to enhance aromatic odor when processing kiwifruit sauce. Processing techniques are as follows:
1. Sweet-scented osmanthus processing: Sweet-scented osmanthus is a fragrant flower. After washing, it is rinsed, drained, added with 1:1 sugar, marinated, and concentrated by heating. 0.05% potassium sorbate is added, and when it reaches 45% solids, it is concentrated. Can stop heating into large plastic bottles, stand by. For long-term preservation, it should be stored in a cold room.
2. Kiwifruit sauce processing:
(1) Alkaline liquid peeling: The ripe kiwi fruit is washed and peeled. Prepare 2% caustic soda heated to 80 degrees Celsius. Add the fruit in a stainless steel pot. Stir constantly, remove from the lye after 1-2 minutes of incubation, rinse with plenty of water and add diluted hydrochloric acid to neutralize the remaining lye. During the process of washing and rubbing, the peel of the fruit will fall off, and finally it is confirmed that the skin may drain to the next process without residual alkali.
(2) Beating: The fruit is beaten into a pulper without the need for seeding.
(3) Heating and Concentrating: Add auxiliary materials in order of priority. After heating and concentrating for a short period of time, add white sugar. The amount of sugar is one-half to one-third of the raw material, and add 0.3-0.4% carrageenan. Carrageenan is white or light. Powder, can be heated and concentrated directly with the raw materials, and concentrated to 0.4-0.5% citric acid near the end; 0.05% potassium sorbate, directly heated to 45% of the solids can stop heating, and finally can add one-ten thousand kiwi essence.
(4) Bottling: Using a 200 g rotary bottle, the bottle cap is tightened after bottling.
(5) Sterilization: Sterilization at 100 degrees Celsius for 15-20 minutes.
(6) Cooling: Staged cooling.
(7) Finished products: sweet and sour, with aroma of kiwi and milk.
Empyema of uterus
Bovine uterine effusion refers to the accumulation of a large number of thin or viscous brownish yellow, reddish brown or grayish white liquid in the uterus. The accumulated liquid is as thin as water, also known as uterine effusion.
Bovine empyema refers to the accumulation of purulent fluid in the uterine cavity and the development of purulent endometritis. It is characterized by inflammatory pathological changes in the endometrium. There is persistent corpus luteum on the ovaries of most diseased animals, so it is often not estrous. The disease is reported more in cattle, goats, cats and dogs, and can also occur in other animals.
Empyema of uterus
Bovine uterine effusion refers to the accumulation of a large number of thin or viscous brownish yellow, reddish brown or grayish white liquid in the uterus. The accumulated liquid is as thin as water, also known as uterine effusion.
Bovine empyema refers to the accumulation of purulent fluid in the uterine cavity and the development of purulent endometritis. It is characterized by inflammatory pathological changes in the endometrium. There is persistent corpus luteum on the ovaries of most diseased animals, so it is often not estrous. The disease is reported more in cattle, goats, cats and dogs, and can also occur in other animals.
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