PECIFICATION
Gas Light Outdoor Gas Lighting, Gas Outdoor Light, Natural Gas Lights, Outdoor Gas Lamp ANSUN IMPORT AND EXPORT LIMITED. , http://www.ansungroup.com
2. Scraping the intestine: Place the soaked inner wall of the gastrula outwards on a flat wooden board, scrape the mucosal layer and muscle layer of the intestine with a bamboo plate, a bladeless scraper or a scraper.
3, irrigation: Irrigation rinse after scraping the casing, and cut off the damaged part.
4, the amount of code: The sheep casings according to the size of the caliber is divided into six roads: all the way 22 mm, two 20 to 22 mm, three 18 to 20 mm, four 16 to 18 mm, five to 14 to 16 mm, six 12 ~ 14 mm. One to five roads do not exceed 18 knots each, and six roads do not exceed 20 knots each, and each section is no less than 1 meter.
5. Pickle: Spread the salted casings with salt, and then put them in a bamboo sieve resting on a wooden barrel or a jar, pickle it for 12 to 13 hours, and drain the brine.
6, dip rinse: the sausage after the entanglement of salt, Serve light semi-finished products. The light intestine is immersed in clean water and washed repeatedly (water temperature should not be too high).
7, split and code: In the light intestine after washing, check for damage, according to the caliber and specifications of the casing to split the road.
8, pickled intestines and wrapped around: in the shucking of the sausage casings sprinkled with salt. After the water is drained, it is wrapped into a finished product.
The Gas Light is an implement for heating. It consists of a lampholder, bolts and metal tubes. By turning the bolt, you can control the gas volume. By turning the metal tube, you can control the air volume which runs into the candleholder so that the temperature of the fire can be within your control.
Safety warning
When the gas light needs being turned off, firstly turn off the stopcock so that the fire can be put out. Then screw the needle valve and the tube. Because the gas consists of a variety of CO, guarantee that CO munts`t be run into the room in case that being poisonous and conflagration happens.
About after-sale service
Once the production can not work, please contact us as soon as possible, we will be responsible for you..
1, dip float: The original sausage soaked in warm water 28 ~ 33 °C 18 to 24 hours. The intestines should be filled with warm water when soaked.