[Composition]
The main component of this
preparation is human immunoglobulin, which is prepared by cold ethanol
fractionation of human plasma from healthy donors. The manufacturing process
contains a step to remove anticomplementary activity and a dual viral
inactivation process. It contains a suitable amount of glucose or maltose as
stabilizer (see table below), but does not contain any antiseptic or
antibiotic. The distribution of IgG subclasses is close to the serum level of
normal subjects and maintains the bioactivity of Fc fragment of IgG.
[Indications]
1. Primary
agammaglobulinemia, such as X-linked hypogammaglobulinemia,
common variant immunodeficiency diseases, immunoglobulin G subclass deficiency,
etc.
2. Secondary
immunoglobulin deficiency diseases, such as severe infection, septicemia of
newborn, etc
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1. Raw material selection: Use corn or yellow, corn with germination rate of not less than 85%, imperfect grain of no more than 5%, moisture content of no more than 14%, no mildew, no worming, normal color and odor, use vibrating sieve And the proportion of destoning machine to remove impurities.
2, the water: the cleaned corn into a 90 °C hot water pot and moist for 3-5 minutes, so that the water content of 16%, in order to facilitate peeling.
3, peeling embryos: The use of 330 rice mills, vibration flat screen, 6FG-28 type mill, peeling embryo extract technology. Using a rice mill to grind the peeled and slightly crushed embryos, and then sieved to separate corn husks, embryos and endosperm, and then sieved and classified by suction to remove skin, germ and corn flour to obtain pure corn residue.
4. Soaking: Put the corn residue into boiling water, add salt, pepper, aniseed material (the proportion of corn slag: salt: pepper: big material = 150 kg: 750 g: 40 g: 35 g) and other seasonings, soaking In 40-50 minutes, the water temperature in the pot is maintained at 98-100°C. Remove the fish when the moisture content in the corn residue is 30%-50%.
5, cooking: The use of horizontal square high-pressure sterilizer, cooking 90 minutes, so that corn starch gelatinization, gelatinization.
6, broken group and tablet: cooked corn residue has formed a lump to break the knot, so that it was scattered granular, in preparation for the tablet. The tableting machine uses a horizontal two-roller tableting machine to press the corn flakes with a thickness of 0.2-0.4 mm.
7. Drying: Use far-infrared tunnel type automatic constant temperature food oven, with the inlet temperature of 120°C, the intermediate temperature of 160°C, the outlet temperature of 200°C, and baking for 2 minutes to reduce the moisture content to less than 10%.
8, fried: dry and cooled corn flakes, some of which can be directly bagged sealed into the finished product library; some can be fried in 200 ° C cooking oil, to expand, showing a slightly brown crispy, sweet and delicious when eating.
How to process corn flakes
Nachos is a kind of new type of convenience food made from coarse grains, which can be used as food snacks, as well as steamed and stir-fried, with the characteristics of crisp, fragrant and crisp. The by-products of processing corn chips are raw materials for producing white wine, color wine, small champagne, caramel, and molded feed, which can be comprehensively utilized. Its processing method is as follows: