(a) slaughter method. About 1 kilogram of fat hens were slaughtered and cut, and the wings and feet were cut off from the second joint, and the gills were opened. All internal organs were removed, washed and dried. (b) Processing skills. Use a bamboo (wood) piece that is 6.5 cm long and 5 cm wide. Insert the chest from the underside of the wing. Hold the thoracodorsal back and place it in the boiling water pan. Let the chicken unfold and remove it from the boiling water and gently wipe the chicken dry. Water, put a little dilute sugar on the palm of your hand and spread the body from top to bottom. Then use a fine bamboo tube cut into a slant, insert the chicken legs and blow it into the barn, and take out the chicken until it wrinkles. Hang the wings with a bamboo stick that is 5 cm long. Prepare a pot to boil the tea oil, lift the chicken with the iron hook in one hand, and pour the oil on the chicken with a small iron scoop in the other hand. Order the oil: chicken body, chicken leg, chicken breast, chicken The head, thick meat can be repeated, the oil temperature is controlled at about 90 degrees. If the temperature is too high, the chicken skin is easily peeled off and the meat is not cooked. About 9 minutes or so, the chicken body is golden yellow, bright and wrinkled, indicating that the chicken has been soaked. After removing bamboo and wood chips, it is also necessary to check. If chickens are found to be drowning, it means that the chickens are not ripe yet, and they must continue to be poured; if the water is out of the belly, it is finished oil. No chicken must be hung in a ventilated place. Normally it can be kept for 1-2 days in summer and 7-10 days in winter. (c) How to eat. There are two types of fried chicken, cold and fried. 1. When it's cold, cut the chicken into pieces or pieces to make a platter, add ginger and diced green onion, topped with sesame oil and soy sauce. With the shower, it tastes good. 2, fried food, each chicken 100 grams of lard, peanuts 50 grams, 30 grams of ginger, rice wine 50 grams, 50 grams of soy sauce, red (green) pepper 110 grams, garlic, MSG a little as ingredients. First cut the chicken 4 to 5 cm long, 3 cm wide strips, and peanuts together at the same time under the pan boil stir fry about, and then add ginger, red pepper, garlic, rice wine, soy sauce, monosodium glutamate, stir stir fry. Fry sesame oil after frying. This chicken is fresh and spicy, crispy chicken skin, golden color, crisp and palatable.
Surgical Gown
It can be used for surgical operations, patient treatment; epidemic prevention and inspection in public places; disinfection in virus-contaminated areas; and can also be widely used in military, medical, chemical, environmental protection, transportation, epidemic prevention and other field
By setting a protective collar, the neck of the operator can be kept warm and protected. The provision of a hand guard is helpful for the surgical staff to temporarily place their hands in the hand guard while waiting during the operation, which plays a protective role and is more in line with the principles of aseptic operation and occupational protection.
By setting the shrinking cuffs, it is beneficial to make the cuffs fit the wrists, prevent the cuffs from loosening, and prevent the gloves from slipping off during the operation and the operator's hands are exposed to the gloves.
The design of the new humanized protective surgical gown has been improved in the key areas of the gown. The forearm and chest area are double-thickened, and there are handguards in front of the chest and abdomen. By arranging reinforcing sheets (double-layer structure) in key areas, it is beneficial to improve the water-permeability of surgical gowns and improve safety.
surgical gown,disposable surgical gown,personal protection,medical equipment
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