Xiaoshan radish is produced in Xiaoshan District, Hangzhou City, Zhejiang Province. The radish is a “stitch species†of the city. Its length is similar to that of a kitchen knife. The name of the knife can be divided into two when it is processed. It has the characteristics of bright yellow color, uniform bar, suitable salty sweetness, crisp and loose mouth, and is the best food for breakfast.
Produced in Xiaoshan District, Hangzhou City, Zhejiang Province, the city's "one knife species" radish as raw material, with its length similar to the kitchen knife, processing can be divided into two in half the name. It has the characteristics of bright yellow color, uniform bar, suitable salty sweetness, crisp and loose mouth, and is the best food for breakfast. According to the "Encyclopedia of China's Native Products," the record: Xiaoshan radish stems, "the food has anti-inflammatory, anti-hot appetizer effect, is the food of breakfast savoury food." The main producing areas are located in Xiaoyang District, Nanyang, Hezhuang, Xinwan, Dangwan, Yinong and other towns and streets.
Production Method
Dried radish is cylindrical, 4 to 5 centimeters in diameter and weighs about 150 grams. The skin is thick and white and has a low moisture content. The processing method also adopts the wind dehydration method. The knife is cut into strips. Each strip has a side skin. Then it is spread in the sun and flipped several times a day. The lid is covered at night to prevent fog and rain. Sun 2 to 3 days, feel soft, can be marinated. Put the radish in a container, mix it with salt and knead it until it reaches the salt pan. Batch into the cylinder, layer by layer practical, after two days out of the cylinder, uniform thin spread the sun, ground plus flip. Three or four days after the appropriate amount of salt and mix well, layered altar, layer by layer compaction, covered with salt, sealed. It is usually made in about one week. Finished products do not have roots, spots, blue heads, or bad strips. The product has more than 800 years of production history.
Five features
Production features
The radish was cut into thick and thin bars, exposed for three to five days, and then marinated in two portions. For the first time, the proportion of salt and radish plus three pounds per kilogram of white radish is mixed and kneaded thoroughly and batched into the tank. When loading the cylinder, put a layer, step on a layer, and practically layer by layer. After three days, the cylinder was released again for two or three days. After the second pickling, the proportion of a kilogram of salt and a half kilograms of salt is added, and the mixture is kneaded thoroughly. The batch is still in the tank and marinated for seven days or so to store the altar.
Flavor characteristics
By the choice of materials, fine processing, golden color, delicious taste, rich aroma, crisp and refreshing stuttering do not have a flavor.
Nutritional characteristics
Dried radish also contains a certain amount of sugar, protein, carotene, ascorbic acid and other nutrients, as well as calcium, phosphorus and other essential minerals. Dried radish vitamins
B. High in iron content. It is a high-grade health food and has the reputation of “a plain ginsengâ€.
Health characteristics
Can reduce blood fat, lower blood pressure, anti-inflammatory, appetizers, heat Sheng Jin, heatstroke, greasy, broken gas, phlegm, cough and other effects. Scientists also found that it contains choline, which is good for weight loss. It contains a kind of glucoamylase that can decompose starch and other ingredients in foods. It can promote digestion and absorption of nutrients, and can also decompose carcinogenic nitrosamines. .
Edible features
Such as dried radish scrambled eggs, dried radish mixed with peanuts, dried radishes such as kimchi. All kinds of pickled dried radish will become a regular meal for ordinary people. You can fry, clear stew, and oily oysters. If you soak it, add sugar, vinegar and so on.
SINGLE ANGLE MILLING CUTTER(CARBIDE)
SINGLE ANGLE MILLING CUTTER (CARBIDE)
Material: It is made of HSSM35 material imported from Japan, high temperature quenching, hardness reaches HRC64-65, ultra-high temperature quenching, high hardness, copper key and iron key are available, good wear resistance
Production process: Using full CNC grinding machine, full grinding technology, with sharper tip and easier to cut the key. The cut key is smooth and burr-free;
Suit for machine: It is suitable for all kinds of single-head and double-head key machines. It can be used by any quality machine. It does not need to change the machine and also can process copper keys and iron keys on same key machine. No longer needs to change the cutter.
Before running the machine, it is necessary to accurately adjust the cutter to ensure the key blank and the parent key are matching, and to avoid the tool being broken due to the unstable key assembly.
The cutter is clamped on the machine and the key blank and the parent key are fixed on the clamps. Do not clamp the key blank too tight. The patent key is close to the tracer and the key blank is close to the cutter. If the key blank is not fastened, the key blank should be removed and reclamped.
When the machine is not running, clamp the cutter and cut from the left-to-right to check if the position of the parent key and the key blank are uniform. If not, re-clamp again.
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