Description
Tilmicosin is a broad-spectrum semi-synthetic bactericidal macrolide antibiotic synthesized from Tylosin. It has an antibacterial spectrum that is predominantly effective against Mycoplasma, Pasteurella and Haemophilus spp. and various Gram-positive organisms such as Corynebacterium spp. It is believed to affect bacterial protein synthesis through binding to 50S ribosomal subunits. Cross-resistance between tilmicosin and other macrolide antibiotics has been observed. Following oral administration, tilmicosin is excreted mainly via the bile into the faeces, with a small proportion being excreted via the urine.
Tilmicosin Tilmicosin Powder,Tilmicosin Solution,Tilmicosin Powder For Animal,Tilmicosin Solution For Animal Hebei Kexing Pharmaceutical Co., Ltd. , http://www.kexingpharma.com
The modern production process of beef jerky
1. Product Formula: beef 50kg, salt 1.2kg, soy sauce 2.5kg, sugar 10kg, monosodium glutamate 1.6kg, rice wine 1.5kg, allspice 0.2kg, chili powder 0.2kg, ginger 0.5kg, fennel 0.1kg, self-made with high-grade seasoning 0.6 Kg. Second, the processing process of raw material dressing → soaking → boiled → cooling → slicing → boiled → tray → baking → packaging Third, the operation points 1. Raw material dressing: the use of health inspection of the sirloin body meat, repair adipose membrane, broken The bones are cut into 1-1.5kg blocks. 2. Soaking: Recirculating water soaks meat for 24 hours to remove blood water and reduce odor. 3. Boil: Add ginger, fennel, and water to the pan (subject to the immersed meat pieces). Add boiled meat after boiling to maintain a micro-boiling state, and cut the meat center without blood. This process takes 1-1.5 hours. 4. Cooling and slicing: After the beef is air-dried, cut it into thin slices of 3-5 mm thickness. Note that it should be cut along the direction of the meat fibers. 5. Braised: (1) Tiao Tang: The boiled meat soup with gauze filter into the halogen pot, add soy sauce, sugar, allspice, chili powder, since the senior with powder, boil. (2) Put the meat piece in the pot and turn on the steam valve and cook it for 20 minutes. Stir the fire for 30 minutes. Stir constantly while cooking. Add MSG and rice wine 10 minutes before the pan and put it into the drain pan to drain the soup. This process takes 1 hour. 6. Baking: The use of net-type tunnel drying room, up and down six layers, baking temperature 85-95 °C, time 1 o'clock, pay attention to the timely removal of water. 7. Packaging: First separate the small and large pieces, sell them in large pieces, and sell the small pieces in packaging bags. Pay attention to the packaging to avoid secondary pollution. Fourth, sensory features bright red color, delicious, more chewing more fragrant. V. Remarks (1) The entire process is basically composed of various mechanical units, which greatly solves labor productivity and improves work efficiency. (B) using halogen cooking process to overcome the traditional fried technology, there is lack of taste, rough taste, dry and brittle problems.