Departments of public welfare science and technology institutions, research institutes, to open up the technology market, promote the commercialization of scientific and technological achievements, encourage scientific and technical personnel to move reasonably and part-time. Therefore, on the premise of ensuring the completion of monitoring tasks, the county-level environmental monitoring station actively explores internal potentials and utilizes existing personnel, instruments, equipment, and technical forces to carry out various forms of technical consulting services, including carrying out paid services. The development of professional and technical services can, on the one hand, enhance the technical and economic vitality of environmental monitoring stations, make up for the insufficiency of business expenses, increase the income of scientific and technological personnel, and promote self-building; there is also an advantage that should not be overlooked: the individual professional strengths of monitoring station personnel include: With its use of land, social skills have also improved its technical quality. The county-level environmental protection agencies are currently established as bureaus (offices). There are no conditions for setting up environmental impact assessment companies, environmental protection institutes, environmental protection service companies, environmental protection associations, environmental protection associations, and other specialized service agencies, and strengthening the environment. Management needs certain technical guarantees and is borne by the corresponding units. In the city, this kind of technical support can be borne by the corresponding service institutions, universities and research institutes, and it is unrealistic for other units to assume responsibility in the county seat. And social reality is urgently needed. Therefore, support for monitoring stations to develop professional technical services and contribute to the society is the need to promote environmental protection at the county level to a new level, and it is also a necessary guarantee for strengthening environmental management.
Of course, the problems of service and supervision must also be solved. For this point, the competent authority (the Environmental Protection Agency) can correctly guide and strengthen supervision, and the technical service undertaken by the monitoring station is required to meet the same standards, so that the serviced unit can spend less money. Do things.
Vacuum deep-fried fried crispy jujube production process Xue Jianyao (Lvliang College of Light Industry, Lishi 033000, Shanxi, China) The crispy jujube was dehydrated under vacuum conditions, giving the final product a good flavor.
Color. Taste and hiding. This article through the study, a cable out of a set of more ideal process conditions.
1 Introduction At present, domestic fried foods are mainly fracked with flour and nuts as raw materials under normal pressure. The oil temperature is mostly above 160C. This high oil temperature brings many problems: the nutrients of foods are under high temperature. Damaged, color, smell and taste are affected. In addition, the high temperature causes the oil to smoke, pollutes the environment, increases the fuel consumption, at the same time repeatedly uses the fat to thicken, produces the inferior taste, even will produce some harmful substances to the human body, will affect the consumer health. Low-temperature frying adopts a different frying process than normal, that is, under vacuum conditions, the raw red dates are dehydrated in the right side of 85′′, which effectively avoids the destruction of nutrients and quality of foods caused by high temperature; at the same time, in the vacuum state, the cells of the red date are interspaced. In the rapid vaporization and expansion of water, has a good puffing effect. The product not only has good color and flavor, but also has a crisp and delicious texture. In addition, low-temperature frying can prevent deterioration of oil and fat, improve oil utilization, reduce costs, and product safety and hygiene.
2 Materials and equipment 2.1 Materials Raw materials: jujube (wood jujube, jujube, jujube, jujube) Accessories: peanut oil, white sugar, citric acid, etc 2.2 equipment continuous dipping machine, centrifugal dehydration machine, vacuum frying oil removal machine, oil Frying baskets, oil pumps, vacuum pumps, centrifugal pumps, cooling conditioners, vacuum inflatable sealers 3. Light Industry Press, Practice and Exploration of Improving Teaching Quality and Benefits of Edible Fungi Courses Wang Li, Yu Cuixiang (Lvliang College of Technology) , Shanxi Li Shi 033000) Cheng Wei improves his teaching quality and efficiency. Lüliang College of Light Industry has made unremitting efforts and explorations. He has boldly reformed teaching content and teaching methods. He has formed a teaching system on the teaching system. "Science and production" integrated science and technology development entity has achieved certain economic and social benefits.
Integration education must be compatible with social development. This is one of the basic laws of education development. Edible fungus is a new specialty that is very local and special. In order to improve the teaching quality of edible fungus courses, the Department of Food Industry of our department has reformed teaching methods and methods.
Higher vocational education should serve the local economy. I am a professional of the food engineering profession to cultivate advanced engineering and technical personnel for the development of the regional economy, and to enrich the local agriculture. forest.
The rational use of industrial resources and their leftovers opens up a new path to lead the local people out of poverty to reform the teaching content of edible fungus, from lectures to 2016ChinaAcademicournalElectronic
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