More than 1 kilogram of live fish or frozen mackerel, salmon, grass carp, or mackerel can be used. Scrape scales, guts, go heads, and wash bloody black film. Cut open the pectoral fins first, and then cut the sheets under the skin of the head and shoulders. Open the slices along the ridge spine (the abdominal meats are not open). The meat is 2 mm thick. Leaving big spurs for his use.
Second, the rinsing of the slicing tablets will sort out the meat pieces with large spurs, red meat, black film, and impurities during the opening, and keep the fillets clean. Because freshwater fish fillets contain more blood, they must be washed. Rinsing is the key to improving the quality of fillets. The commonly used method is to load the fish into the bowl, dip the bowl into the rinse tank, rinse it, and remove the drain.
Third, the seasoning sauce seasoning liquid formula is: sugar 5% to 6%; MSG 1.2%; rice wine 1% to 1.5%; and add the right amount of salt. The drained fish fillets were added to the seasoning liquid according to the ratio, permeated for 90 minutes, and often mixed. Seasoning temperature is controlled at about 15°C. The fish fillets are placed on the nylon mesh evenly during the presentation, and the slices and the slices should be tightly placed. The fish texture should be basically similar.
Fourth, drying exposing film using drying tunnel hot air drying, drying when the fillet temperature is not higher than 35 °C is appropriate, bake to half an hour to move it outside the drying tunnel, parked for about 2 hours, so that the water inside the fish fillet naturally outward Diffused and then moved into the drying tunnel. The dried fish pieces are peeled off from the mesh, which means that they have a green sheet.
5. Before the baking and baking, the green sheet shall be sprayed with an appropriate amount of water to prevent scorching of the fillets. Then, the sashimi skins are laid down on the conveyor belt of the baking machine, and the baking temperature is about 180°C. Appropriate, baking time 1 minute to 2 minutes.
Sixth, rolling and roasting of the filleted fish after the rolling machine to produce a cooked fish fillet. Rolling in the vertical direction of the fish fiber can be rolled before the general pull 2 ​​times, so that the fish muscle fiber tissue loose and uniform, the area extended. Then manually remove the fish and pick out the remaining bone spurs. The finished fish fillets are yellowish-white in color with a slightly yellowish edge. The fish fillets made by this method are smooth in shape, basically in good shape, meaty and chewy, delicious in taste, salty and suitable, and have a unique flavor of grilled freshwater fish.
[Composition]
The main component of this preparation is human immunoglobulin, which is prepared by cold ethanol fractionation of human plasma from healthy donors. The manufacturing process contains a step to remove anticomplementary activity and a dual viral inactivation process. It contains a suitable amount of glucose or maltose as stabilizer (see table below), but does not contain any antiseptic or antibiotic. The distribution of IgG subclasses is close to the serum level of normal subjects and maintains the bioactivity of Fc fragment of IgG.
[Indications]
1. Primary
agammaglobulinemia, such as X-linked hypogammaglobulinemia,
common variant immunodeficiency diseases, immunoglobulin G subclass deficiency,
etc.
2. Secondary
immunoglobulin deficiency diseases, such as severe infection, septicemia of
newborn, etc
Intravenous Injection Of Human Immunoglobulin
Intravenous Injection Of Human Immunoglobulin,Intravenous Immunoglobulin,High-Quality Effective Intravenous Immunoglobulin,Human Immunoglobulin For Intravenous Injection
Sichuan Yuanda Shuyang Pharmaceutical Co., Ltd. , http://www.syimmunoglobulin.com