1. Potato sauce The main components of potato are starch, water, a small amount of protein and fat. Wash the potatoes first, remove rotting and sprouting parts, then shave off the skin, steam it in the steamer, and spread it out in the cage. Then use a sieve to sieve evenly mashed potatoes. Put white sugar, water and acid water (acid water used in vinegar room, mix wheat bran with a small amount of diluted rice and put it in the cylinder, and then invert the cylinder for one week, once a day, filtered acid water as vinegar). At l10°C, pour the potato puree into the pot and use the spade to keep turning until the mashed potatoes are all compressed and prevent the bottom of the pot from sticking. When the heating is continued to 115°C, citric acid and a pigment are added; and the pH is controlled to be 3-3.2. At this time, due to the high temperature, it is necessary to diligently dilute and prevent coking. With a small fire to reduce the temperature, to the pot material to 90 °C, the fruit flavor and nutritional additives added to the pot, stir well with a shovel, then potato sauce. Processing ingredients: 50 kg of potato puree, 40 kg of white sugar, 17 kg of water, 0.2 kg of acid water, the amount of food coloring, about 100 mg of edible essence, about 0.16 kg of powdered citric acid, and the amount of nutritional supplement. 2. Potato pineapple beans potato starch 25 kg, refined flour 12.5 kg, thin powder 2 kg, powdered glucose 1.25 kg, skim milk powder 0.5 kg, eggs 4 kg, honey 1 kg, ammonium bicarbonate 0.025 kg, water 0.5 kg, the above formula A total of 46.775 kilograms of raw materials can produce about 40 kilograms of potato pineapple beans. The main production process is to fully mix and mix the ingredients of the formula, roll it into pineapple beans, and bake it. Pineapple beans are easily dissolved in saliva and are a popular food for infants and the elderly. 3. Potato fructose Soak six-row barley in clean water for 1-2 hours (the water temperature is kept at 20-25°C), and pour out the water when the water content is about 45%. Then the expanded barley was allowed to germinate in a room at 25°C, and barley was sprayed with a watering can twice a day. After 4 days, when the malt grows to more than 2 cm, it will be ready for use. At the same time, potato slag was prepared. After potato slag is finely filtered, add 25% chaff, then sprinkle about 80% of the clean water on the well-matched raw materials, mix well for 1 hour, and place it on the drawer 3 times. 40% for the first time, 30% for SAIC, 30% for SAIC, and 2 hours for Steam. Steam the material and then saccharification. Place the steamed material in a cask and add appropriate amount of water soaked in malt. Stir thoroughly. When the temperature dropped to 60°C, the prepared malt was added (10% is straight), then the mixture was stirred up and down evenly, and some malt water was poured. When the temperature dropped to 54°C, the temperature was maintained for 4 hours. After the temperature drops, add 10O0 kg of warm water at 65°C. Continue to allow it to insulate, after full saccharification, the sugar glycosides are filtered out, the sugar liquid is placed in the pot and heated, after brewing, the concentration of Baume 40 can become potato lumps. 4. Fresh potato vinegar cut the potatoes into filaments, soaked in water for 2 hours, picked up drains and put them in a steamer to cook. If dried potato silk is used, the size of rice must be cut. The immersion treatment is the same as that of fresh silk. After steaming, a small amount of fried wheat flour is mixed. 50 kg of fresh potato song is added and 45 kg of water is added (or 50 kg of dried potato, 200 kg of water is added). ) Saccharification under conditions of 55°C for approximately 5 hours, cooling to 30°C, adding 20 kg of yeast culture fluid, allowing it to ferment at 28°C for 4-5 days. If there is no yeast liquid, it can be replaced with fermented wine, and finally add 20 kg of vinegar. After 2 to 3 weeks, it matured. After heating at 60°C for 30 minutes, the precipitate was placed and the clear vinegar was taken out. The vinegar mash is pressed again, such as turbidity and then filtered, so that the vinegar is made into the bell.
According to the site of Fungal Infection,it can be divided into superficial fungal infection and deep fungal infection, superficial fungal infection is caused by ringworm infection of the skin, hair, fingers, toe fingers. The incidence rate is high with less harmful. Deep fungal infection is caused by Candida and cryptococcal invasion of internal organs and deep tissue, the incidence is low with big harmful. Classified based on mechanism action classification can be divided into (1) Antifungal agents for sterol synthesis in fungal cell membranes (2) Antifungal agents for fungal cell wall synthesis (3) Antifungal agents acting on nucleic acid synthesis, The Antifungal drugs easily affect the white blood cells and liver function, if in long-term use,it may caused a transient increase in GPT or leukopenia, withdrawal is normal.
Anti-fungal
Anti-Fungal Treatment,Fungal Infection,Antifungal Medicine For Skin,Antibacterial Drug
Taizhou Volsen Chemical Co., Ltd. , http://www.volsenchem.com