Digital 60m short range laser rangefinder is a laser measurement device which is supposed to replace tape measure, ruler, and other traditional length meauring tool. Laser ruler as its name, it is a electronic ruler which user laser to measure distance. 60M Laser Measure，60M Laser Distance Measure，Laser Distance Measure Oem，60M Digitial Laser Distance Measure Chengdu JRT Meter Technology Co., Ltd , https://www.cdlaserdistancemeter.com
1, take the material. Bacon raw materials are divided into two kinds of bone and boneless. Bacon processed bones are taken from different parts of the raw meat, and they are taken together in small pieces and hoof legs. The contiguous refers to the body after the head, tail and legs; the small block refers to about 2.5 kilograms of each rectangular piece of meat; the legs are the leg of the pig with claws.
2. Renovation. Clean out crushed meat, dirty blood, lymph, broken oil, etc. In order to infiltrate the salt, a knife must be cut every 2-6 cm on the piece of meat. The depth is generally 1/3 of the meat quality. The size of the knife edge, how much the depth, depending on the temperature and muscle thickness. If the temperature is above 15°C, the cutting edge is larger and more, so as to accelerate the speed of salting. When the temperature is 15°C or less, it can be smaller and less. Pigs weighing less than 60 kilograms can also be divided into front clips, middle sheets and rear seats as a whole.
3, salt system. 100 kilograms of pork, 4-16 kilograms of salt. Method of operation: Rubbed salt is generally divided into 3 times, the first time for the initial salt, the second time for the large salt, the third time for the coating of salt. The initial salt is evenly coated with a layer of salt on the surface of the raw meat. The next day on the next large salt, rub salt to be uniform, in the knife mouth into the appropriate amount of fresh salt, and neatly stacked into a stack. After overturning in 4-5 days, the upper and lower floors are replaced and appropriate amounts of new salt are added. After covering the salt for about 7 days, turn it in a timely manner and continue to apply a small amount of salt. Rubbing salt three times in about 25 days is the finished product.
4, the finished product. The processed bacon needs clean appearance, neat knife, strong muscles, no mucus on the green surface, bright red color on the cut surface, and slightly yellowish fat. If the flesh is dark and the fat is red, it is corruption. The bacon can be stored at -5°C in cold storage, or it can be immersed in Baume's 24-25°C salt water. If there is salty turbidity and odor, it means that the salt brine is deteriorating and the salt brine must be boiled before use.
Our laser measurer has Multiply fuctions:
1. Height measure & Length measure &Distance measure
2. Area Measure
3. Volume Measure
4. Pythagorean Measure
High-quality bacon production method
In line with the state's bacon standards, the appearance is dry and clean, and the meat is compact and firm. The cut surface is smooth and shiny, the muscles are red, and the fat is white or reddish, with the inherent flavor of bacon. Bacon winter production, durable storage, year-round city. Its processing method is as follows.