Konjac flour consumption method
How to eat: 1, body fat weight loss fasting in the morning, take this product 5-10 grams, add boiling water about 200ml stir, you can drink! 1-2 times a day! 2, Diabetes patients 5-10 minutes before meals, take this product 5 grams, add boiling water 100ml stir, drink! 3-4 times a day! The konjac flour has a unique konjac flavor, and the water will be as thick as glutinous rice flour. You can add some salt and other things you like to eat. The taste will be much better! 3. A few people are not accustomed to the special taste of konjac, can be swallowed after filling with medical capsules, each capsule can hold 0.8-1 grams of konjac flour, each serving 2 to 3 capsules each morning and evening, you can achieve the purpose of weight loss and fitness. 3. Do konjac tofu dishes: Here's how to make konjac tofu: The practice of konjac tofu: Pour 2500 g of purified water into an iron pan and heat until the water temperature reaches 7,80 degrees (when there are a lot of bubbles in the bottom of the pan). Then stir 50 g of fine powder into the water (continuous stirring) until the konjak flour is fully melted with water. Into a paste, then sprinkle 5 grams of edible alkali to the pot and mix it with the konjac paste, and wait until it is well mixed and extinguish. Let the konjac paste in the pot naturally cool and become a block, then konjac bean curd is made. The konjac bean curd was further solidified by dividing the prepared konjac bean curd into chunks and putting it in water to continue boiling and boiling for 20 minutes. After being naturally cooled, it can be used as a raw material for cooking. The above method can make konjac bean curd 5-6 jins at a time, everybody can increase or decrease appropriately according to their own edible speed. Note that the ratio of konjac flour, clear water, and alkali noodles is approximately 1:50:01. To eat konjac tofu: a. Fry konjac: Cut konjac bean curd into small strips and set aside; set the pot on fire, pour appropriate amount of blend oil, and when the oil is hot for seven or eight minutes, add chopped green onion, ginger and garlic to blow out the aroma After that, put the cut konjac strips into the pan and stir fry. Southerners can add a small amount of pickled cabbage, salt, MSG, and wok. This dish is smooth, tender, and long-lasting. b. Konjac Roast Chicken (duck): The chicken (duck) is cut into 2 cm square pieces, and the konjac is also cut into small pieces of the same size to be used. Heat the wok, pour the appropriate amount of blend oil, heat it to seven or eight minutes, pour the chopped green onion, ginger, and garlic to fry. After the savor, add a small amount of bean paste and pour the chicken. In the wok, add a little soy sauce, cooking wine, and pepper. When the color is red, add the appropriate amount of water, put the cut konjac cube into the pan, cover it, change the slightly simmered fire, and heat it for a long time. After about 50 minutes, check whether the chicken is rotten. If it is good, turn off the heat and put it in a plate. This dish is Sichuan famous dish. Konjac flour tofu 1 kg of konjac flour, add 0.5 kg of rice flour, or 0.2 kg of gardenia powder, or 1 kg of white radish juice, mix well with cold water, slowly pour boiling water, and stir well. When cooked in a hydrophile state, add alkali by adding konjac flour and baking soda (or caustic soda) = 1:0.5 to 1l. The alkali is dehydrated, slowly poured into the pot and stirred rapidly. At this point, the color of the sol began to turn grayish green, shaken again, and boiled for another half an hour. When the surface of the bean curd is pressed by hand, the amount of glutinous rice is not sticky, and the tofu does not solidify, and then it is continued to cook until the gel forms a cease-fire, dwelling for half an hour. Then, add cold water, cut into big pieces with a knife, and drain to dry. Wash the pot and add fresh water, pour konjac bean curd, simmer the fire, and serve it until it is not astringent. Generally dry powder, can do 35 ~ 3 kg of tofu. Cooked konjac tofu soaked in cold water, change the water once a day, 1 month gas mannan is the most natural domestic food thickener in the best konjac glucomannan solution 1 hour to form a plastic or a gel level When the konjac flour is attached to the temperature of Sichuan, it can reach a viscosity of 4 pascal seconds within half an hour. Its grain size is suitable. The particles are too coarse to dissolve slowly. Condensation temperature for the machine In addition, konjac tofu production process shrinking phenomenon. In order to reduce this phenomenon, the sub-purpose powder is used as a raw material, or the pH is reduced to 10.5 to 11.5. When making konjac tofu, the following points must be noted: First, in the process of grinding paste, cooking, solidifying, etc., it must not be in contact with acids and greases, utensils should not be stained with alcohol or mooring, so as to avoid causing the alkaline to be neutralized and unable to solidify, or to condense. Sugar is hydrolyzed and fails. Second, during the processing process, the contact time between the konjak face and the air should be minimized. Tubers are immersed in clean water after peeling to reduce oxidation. After the tubers are shredded and sliced, they should be cooked or immersed in 1% lime water or brine to avoid browning. At the same time, try to avoid contact with iron, copper and other utensils. Gray or gray black. Third, people who drink do not participate in the processing of konjac tofu to prevent the influence of alcohol on the solidification of konjac tofu. Fourth, cook konjac bean curd, until the inside and outside of the cut block are solidified and cooked before panning. Born out of thinning, it will soften and lose its elasticity. Fifth, during the processing of konjac tofu, the amount of alkali should be appropriate. If too little alkali is added, it will solidify. If too much alkali is added, the color of the product will be dark and the alkali content will be too strong to be removed, which will affect the product quality. Breathing Filter- Tracheostomy filter (HME)
Disposable breathing system filters are intended to reduce the transmission of microbes and other particulate matter in anaesthesia and intensive care unit.
The HME filters addtionally provide the function of warming and humidifying the inspired gas by conserving the exhaled heat and moisture.
The filter can also used in spirometry to protect the spirometer from expired infective droplets.
The use of our filter at patient end can effectively reduce the risk of cross-infection during anaesthesia and intensive care and will protect the anaesthesia and breathing equipment.
In mechanical ventilation or anesthesia the patient's upper airway may be bypassed by the introduction of a Tracheostomy Tube.
As a result the patient`s lungs may be confronted with dry inspired gas. Tracheostomy filters are designed to replicate the functions of the upper airway conserving the patient`s own expired heat and moisture and returning these to the patient during inspiration
Breathing Filter Tracheostomy Filter,Tracheostomy Breathing Filter,Trach Filter,Tracheostomy Hme Filter Hangzhou Trifanz Medical Device Co., Ltd , https://www.cfzmed.com