Most Tattoo Needles are made of some grade of stainless steel. Surgical stainless steel
is very common in tattooing needles. There are four main types of needle groupings. Some have one
specific use and others can vary depending on how the artist is using it. Tattoo Needles that we carry
are pre-sterilized in individual blister packs. We carry tattoo Round Liner Needles (tight), tattoo round
shader needles (loose), and tattoo curved magnum needles. Our professional tattoo needles are used
by professional tattoo artists around the world and are highly recommended. Below is a general
explanation of the needle categories and how you can use different types of needles.
Rould Shader Tattoo Needles,Rs Tattoo Needles,Rs Disposable Tattoo Needles,Round Shadow Needles Redtop Tattoo Supply Co., Limited , http://www.redtop-tattoo.com
Export garlic series food processing technology
First, dehydrated garlic slices 1. Process slicing → Washing → Baking → Packaging → Finished products 2. Operation Steps Slice: Garlic head peeled, peeled, washed into the water, and bleached film clothing and debris, dried After cutting into 1.5 mm thick garlic slices with a slicer. Washing: Wash with water and dry. Baking: The garlic pieces are placed in a tray or in a drying room or oven, and are baked at a temperature of 60° C. to 80° C. for 6 hours to 7 hours so that the moisture content of the garlic pieces is about 4.5%. Packing: The dried garlic pieces are blown off the film clothing and crumbs with an electric fan, sorted according to shape and size, and then sealed and packaged under dry and aseptic conditions. Dehydrated garlic pieces are neat in shape, crisp in color, and pure in taste. So long as they are soaked in lukewarm water, they can be reconstituted. They are fresh all seasons and are very popular with the market. 2. Garlic Powder 1. Process → Selecting Material → Soaking → Crushing → Dehydration → Drying → Crushing → Packing 2. Operation Steps Material Selection: When the harvest leaves yellow stalks withered, large head, white flesh, no pests, no Mechanically damaged garlic. Soaking: Wash the garlic with cold water, peel off the split petals, soak it in cold water for about 1 hour, remove the leather clothes, pick up the garlic cloves, and then remove the mixed garlic with spots and stains. Demand for leather, garlic. Finally drain the remaining water to be crushed. Crush: The garlic is beaten in a pulper. Add one-third clean water to the garlic when beating, then filter the garlic (generally, the roving cloth can be used), and remove residual leather clothing and other debris. Dehydration: The water was centrifuged at about 12,000 revolutions per minute using a centrifuge. Drying: Put the dehydrated wet garlic powder, immediately spread flat on a bamboo sieve (interior bedding cloth) or on a baking tray, and bake in a drying room at 50°C for about 5 hours. Dry the wet garlic powder until it can be grinded by hand. The surface can be crushed: In order to evenly dry the dried garlic powder into a flour-like shape, it must be hot-pressed with a dry grinder, placed on a fine sieve to grind and grind it, or a small-sized noodle grinder can be used to grind it into powder.箩 is a finished product. Packaging: After inspection, qualified products can be packaged in two types, one is mixed seasoning garlic powder, that is, the garlic powder is mixed with dry ginger, dried tangerine peel, pepper, aniseed, cinnamon, fennel and other powders. Quantitatively put into the food plastic bags with trademarks and product names or inside the moisture-proof kraft paper, tightly seal and pack them; one way is to directly put the garlic powder into the food plastic bags with printed trademarks and names or moisture-proof kraft paper bags. The garlic powder is delicious, rich and spicy, requires simple equipment, and has remarkable economic benefits. It is suitable for production by township and township enterprises and specialized households. The international market has a large demand and is in short supply. It is a project worthy of development. Third, quick-freezing garlic 1. Process selection → peeling → → hot → cooling → quick-freeze → packaging → refrigeration 2. Operation steps Selection of materials: choose the basic maturity of garlic, diameter 4 cm or more, garlic complete, uniform size, clean, no Worms and mildew. Peeling: The garlic is chopped into garlic, peeled by hand, should be stripped and processed, otherwise it will be stored for a long time. Boiling: Pour well-sliced ​​garlic into boiling water and keep stirring for about 2 minutes with a barrier to destroy the enzyme's activity and prevent enzymatic browning during freezing and freezing. Cooling: Immediately after blanching, pour into clean water to cool and rinse. Pay attention to coldness. Quick-freezing: The above-mentioned series of processed garlic are immediately loaded into a freezing plate or directly placed on a conveyor belt and sent to a quick-freezing machine for freezing. Packing: Put frozen garlic cubes into a plastic bag of 5kg each, and then put them in cartons, each containing 2 bags. Refrigeration: After the packaging, put it into a low-temperature freezer with a freezing temperature and keep it frozen. The suitable freezing temperature is -18°C to -21°C. Quick frozen culinary garlic is quite popular in the international market in recent years, and Japan, Singapore and other countries are in great demand. 4. Deodorizing garlic liquid 1. Process → Juice → Fueling → Separation → Finished product 2. Operation Steps Juice: Use pure white garlic, filter the garlic juice with a rotary stainless steel press (or separate it with garlic powder By-product garlic juice), transferred to a sterilized barrel container. Refueling: Put the garlic liquid barrel in a cool place below 10°C and add 5% to 10% lettuce oil after 4 days. Separation: After the garlic liquid was added into the lettuce oil for 4 hours, a translucent brown liquid layer was formed on the bottom of the container. After 30 days, the liquid layer was separated from the bottom of the container and it was deodorized garlic liquid. Test standards: moisture 36.7%, ash 1.5%, lipids 0.4%, total heat 126.2 kcal. Deodorized garlic liquid can detoxify, detoxify, strengthen, strong, can treat hyperlipidemia, coronary arteriosclerosis embolism, and has a good anti-cancer effect, is the best-selling nourishing seasoning in the international market, in Europe, America and Japan and other countries enjoy a high reputation.