1. Pickling (1) Process Selection → Cleaning → Renovation, Slicing → Marinating → Finished Product (2) Operation Points 1 Select raw materials and clean. 2 Refurbish the cut and cut the outer skin, cut it into two or four pieces according to its size, soak it in clean water for 6 to 8 hours, remove it and drain it. 3 Marinate Pour the ingredients into a clean jar. A layer of salt is added to the top layer and some salt is sprinkled on the top layer. The amount of salt is 10% of the preserved ingredients. Place in a cool place. The next day, the cylinder is inverted, and then every 1 to 2 days, once in a row, 4 to 5 consecutive times. After the indigo becomes soft, the liquid appears in the cylinder. Press it on the heavy rock to let the juice pass through the tank. Blue, stamped and sealed cylinder. After about 30 days, the cylinder is again inverted, and when the indigo is light yellow and has not seen the white heart, it has been marinated into salty, crisp and tender indigo. 2. The sauce marinated indigo can be eaten directly or used as a raw material for sauce products. Because of its high salt content, desalination is required before the sauce. Will be soaked in salt water with water: summer 2 to 4 hours, winter 5 to 6 hours, the middle need to change the water several times, so that the salt content was reduced to 2% to 2.5%. (1) Sauce Babao 1 Process flow ingredients → Pretreatment of raw materials → Sauce production → Mixing → Finished products 2 Operation points Raw materials include 5 kg of salted indigo, 2.5 kg of salty cucumber, 1.3 kg of pickled cucumber and salted melon, and accessories are peanuts. 1.3 kilograms of rice, 0.5 kilograms of fresh ginger, 0.5 kilograms of almonds, and 120 grams of sweet-scented osmanthus; seasonings have 5 kilograms of noodles and 750 grams of white sugar. Raw material pretreatment: The raw materials such as salted indigo are cut into 0.5 cm squares and soaked in clean water to desalt; then the peanuts are fried and ginger is cut into silk. Sauce preparation: The desalted raw materials to control the moisture, into the bag, into the well-equipped noodle sauce, stirring several times a day, 7-8 days after removal, control about 30% of the sauce. Mixing: Mix osmanthus, sugar, ginger, peanuts, almonds and other accessories into the raw materials, and stir it to be crisp, sweet, salty and delicious. 1 Ingredients such as salted indigo, soy sauce, and fresh ginger. 2 Production Cut salty indigo into filamentous shape, soak and desalt, and then control the water and ginger into the clean jar; pour in soy sauce (30% of the amount) soak it, turn it often, and prepare it 3 to 4 days later. Delicious soy sauce blue silk. Sauce products are yellow or tan, with aroma, sweet and salty taste, crisp and delicious; no smell, no impurities.
High Precision Distance Sensor
Laser range sensors combine the advantages of a visible red sensing beam with the increased range of a laser. The optical distance sensor devices are Class 2 lasers, support Class 1 customized. The high precision autonics distance sensor is successfully be used to connect to Arduino, Raspberry Pi, with +-1mm to 3mm high accuray, and long-range solutions (max up to 150m) for your application.
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Chengdu JRT Meter Technology Co., Ltd , https://www.jrt-measure.com