Precautions before mixing in high speed chopping machine
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In addition to processing emulsified sausage meat, some high-speed chopping machines use a high-speed chopping machine to process ham. The ham raw meat pieces must be tenderized after being injected with saline. Only by tenderization, the tendons in the meat pieces are cut off, and the salt water can be evenly distributed to the various parts of the meat pieces when the rolls are rolled, and the good ham having uniform texture can be obtained after cooking. Therefore, the tenderization of this ring cannot be easily abandoned. Some units do not have a tenderizer, so they are replaced by a high-speed chopper. The meat pieces injected with salt water are placed in the high-speed chopping machine tray, and the slow speed is opened, and the file is rotated to cut the tendons on the meat pieces, and the purpose of tenderization is achieved.
The high-speed chopping machine is an industry with great development potential. It saves time and effort, saves manpower and material resources, and is cleaner and cleaner than the traditional model. With the development of social economy and the improvement of the quality of life, the emergence of high-speed choppers has been in line with the development of the times.
Next, Xiaobian will explain the precautions before the high-speed chopping machine is mixed.
1. The high-speed chopping machine first mixes the raw materials before mixing.
2. Dry and cut before adding water and ice.
3. The chopping of muscle fibers is easier when the raw materials are dry, and the mixing effect is particularly good.
4, high-speed chopping machine can open all the cells, and then smash the free structural cells, then the effect will be better, but the mixing will cause the meat temperature to rise rapidly, so cognac is limited Only for frozen meat can you stir vigorously before adding water.
5, the weight of meat stuffing 20% ​​~ 35% of fat can form a stable protein-water-fat mixture in the protein network formed by mixing, when the fat content is too high, the required protein network is stronger, this stability The mixture is difficult to form.
6. The high-speed chopping machine must fully consider the reasonable content ratio of protein, water and fat when making products.
The collected nasopharyngeal swab samples should be transported at 2°C to 8°C and sent for inspection immediately, and the sample delivery and storage time should not exceed 48 hours.
[Testing method]
1. Before sampling, mark the relevant sample information on the label of the sampling tube.
2. According to different sampling requirements, use a sampling swab to sample in the nasopharynx.
3. The specific sampling methods are as follows:
a) Nasal swab: Gently insert the swab head into the nasal palate, stay for a while and then slowly turn to exit. Wipe the other nostril with another swab, immerse the swab head in the sampling solution, and discard the tail.
b) Pharyngeal swab: Wipe bilateral pharyngeal tonsils and posterior pharyngeal wall with a swab, also immerse the swab head in the sampling solution, and discard the tail.
4. Quickly put the swab into the sampling tube.
5. Break the part of the sampling swab higher than the sampling tube, and tighten the tube cover.
6. Freshly collected clinical specimens should be transported to the laboratory within 48 hours at 2°C to 8°C.
[Explanation of test results]
After the sample is collected, the sampling solution turns slightly yellow, which will not affect the nucleic acid test result.
[Limitations of the test method]
1. For samples that are seriously contaminated due to improper storage after collection, the final test results will be affected.
2. If the sample is not stored at the specified temperature, the final test result will be affected.