Zhengli values pre-fillable syringes not only a single glass container, but a system solution for patient compliance, dosing accuracy, contamination rates decreasing and injection safety. We not only supply syringes, but also matched barrel, needle, needle shield and plunger rod. All Zhengli pre-fillable syringes are manufactured and packed consistent with ISO 9001 and ISO 15378 standard.
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Pharmaceutical Pre-fillable Syringes Pharmaceutical Prefillable Syringes,Prefillable Syringes With Needle,Glass Prefilled Syringe,Prefilled Syringes,Pharmaceutical Prefilled Syringes,Prefilled Syringes With Needle Ningbo Zhengli Pharmaceutical Packaging Co., Ltd. , http://www.zlpharmapkg.com
What is the processing technology of Chen Peimei?
Tan Mei Mei products are cool fruit, its raw material is semi-finished plum embryo, not fresh plum fruit. The processing technology is as follows: (1) Desalination of plum germ: desalination with flowing water is quicker than desalination with static water, but the amount of water required is more. Which method to use for desalination depends on the specific conditions. General desalination requires that the plum germ contains about 2% of salt, which means that the salt taste is slightly tasted, and the desalination can be finished. Then, the embryos are dried in a baking room at 60-70°C to a semi-dry state for use. (2) Mei embryo translucent sugar: the first preparation of sugar, the amount of sugar is 1:1 or 1:0.8, that is, 50 kilograms of plum embryo need to use sugar 40-50 kilograms, then add water to make 40% concentration, heating to dissolve sugar, 0.5-1 kg of salt, 50-100 g of citric acid, 50 g of sodium benzoate or 25 g of potassium sorbate are added to the sugar water. After the sugar water is boiled, the semi-dried plum embryo is added for impregnation. During the process of impregnating the translucent sugar, the sugar liquid is boiled and concentrated every 1-2 days until the final sugar concentration reaches 60% and then the dipping can be completed within a few days. (3) Tangerine paste processing: The dried orange pulp is soaked to remove bitterness, and after several times of soaking until the bitterness is removed, it is beaten, beaten with a beater, and then added sugar, 50 kilograms. Use 40-50 kilograms of white sugar, add 100 grams of citric acid, 50 grams of sodium benzoate, boiled and concentrated to make tangerine paste, or simply add sugar and mix it with sugar, then bake it in the baking room to make it semi-dry. . (4) Wrapped sauce: After passing through the sugar, the plum germ has a sweet and sour flavor and a semi-dry state of the chilli paste. The artificial mixture is fully mixed, and each of the maternal embryos is required to wrap the chilli paste. (5) Packing: Packed with 1-2 products on plastic paper, plus a wrapper, a total of three layers of packaging paper is a preserved fruit food Chenpi Mei. (6) Flavor: This product is of black color and has aroma of dried tangerine peel. It is semi-dry semi-wet product with a moisture content of 28-30%. It has sweet, salty, sour and fragrant flavor and is favored by consumers.