The smoked rainbow trout produced when the wood is incompletely burned has a certain preservation performance and a unique flavor and color processing method. Principle In the process of smoking, various aliphatic and aromatic compounds such as alcohols, aldehydes, ketones, phenols, acids, etc., are deposited on the surface of the product and penetrate into the inner layer of the near surface in the smoke, so that the smoked product forms a unique color, Aroma and certain preservation. Phenols and aldehydes in smoke are the main components of the unique aroma of smoked products. Penetration of subcutaneous fat phenols can prevent fat oxidation. Phenols, aldehydes and acids also have an inhibitory effect on the growth of microorganisms. Bacteria that do not produce spores are smoked for 3 hours. Salmonella typhi, Staphylococcus, and other pathogens dies by smoking for 1 hour. However, Bacillus is resistant to smoke. The antiseptic effect of smoke smoke is generally limited to the surface of food. Therefore, the preservation effect of smoked products such as fish is also partly due to the drying effect of hot smoke and hot air during smoking and the dehydration effect of pre-smoke salt treatment. Methods The traditional method of smoking of aquatic products is mainly to improve the preservation of products, but modern smoke processing gradually shifts to giving the unique color and flavor of smoked products as the main purpose. The method of smoking is mainly used for processing alfalfa, alfalfa, alfalfa and river alfalfa. Canned smoked products such as oil-immersed smoked clams are also important products. The smoking process typically includes raw material processing, salting, impregnation, draining, and smoking. Traditional methods of smoking are cold smoked, warm smoked and hot smoked. In addition, in recent years, in order to shorten the smoking time, an improved method such as fast smoking and electric smoking has been developed, but it is not enough to replace the traditional smoking method. Cold smoke is mainly for preservation. The use of low-temperature long-term smoking process, smoke smoke temperature is generally between 20 ~ 35 °C, smoke time is often up to 2 to 3 weeks. The moisture content of the product is about 45 to 55%. Raw fish must be pretreated by salting, desalination, etc. before being smoked. The method of smoking by warming is mainly to increase the flavor, and extending the period of preservation is a secondary purpose. The higher the smoked temperature, the general control between 50 ~ 70 °C, and some up to 93 °C. Smoke time is short, ranging from 2 to 3 hours to 1 to 2 days. The warm moisture content of the product is about 60-70%. In addition, the smoke temperature is increased to 120 ~ 140 °C, called hot smoke. Hot-smoked is to increase the flavor, but also take high-temperature short-time smoking process, heat-smoked time is about 2 to 4 hours, so that the product protein coagulation, some or all of the fish was smoke-like, but the water content is more, not resistant to preservation.
Tetanus antisera is that healthy horses immunized,and booster immunized, hyper immunized with tetanus toxoid(the antigen), which can be the API of Tetanus Antitoxin Injection both for human us and for animal use.The horses are given adequate protein and vitamin in their feed and space for exercise. Stables and troughs are regularly cleaned and sterilized. horses are regularly weighed, cleaned and hoof trimmed to maintain healthy conditions.Newly-bought horses are separated and observed for three months. During this time, they are numbered, inspected and vaccinated if necessary.
Tetanus Antiserum
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