Electric Under Blanket is a specific type of Electric Blanket, usually used in European countries. It is placed below the bottom bed sheet, but cannot be above the bed sheet or over human body.
It normally has 3 to 4 heat settings as option. Consumers can choose their suitable temperature ranges.
Electric under blanket is normally used for sleeping, hence it normally shut off after 12 hours, or be turned off manually.
Below image as reference:
Electric Under Blanket Electric Under Blankets, Heated Under Blanket, Electric Heated Blanket, Electric Blanket Safety Ningbo Makeheat Electrical Appliance Co., Ltd , http://www.makeheat.net
Yangzhou milk cucumber processing technology
Yangzhou milk cucumber is one of the representatives of Yangzhou pickles. Its products are famous for their freshness, sweetness, crispness and tenderness. They are well known for their color, aroma, taste and shape. They are loved by consumers. First, the choice of raw materials Yangzhou milk cucumber strict requirements on raw materials, picking the cucumber in the rainy season is appropriate, picking every morning, the line shape is better, the melon straight, uniform size, about 40-50 per kilogram. Second, processing methods 1. Early salting. 100 kg of fresh milk melon is cleaned, drained and poured into the tank for initial salting. Sprinkle 3-8 kilograms of light salt water with a concentration of 8 to 10 Baume, and then sprinkle a layer of salt 9 kilograms in layers. A layer of salt is added to the layer of melon. When the salt is added, the lower layer is less and the upper layer is more. 6-7 hours after salting, the cylinder is inverted 1 times. After the cylinder is inverted 3 times, the milk melon is removed and put into a bamboo basket. After 4-5 hours, the upper and lower baskets are reversed so that the marinade in the melon can be discharged evenly. 2. Compound salting. Pour the first-cured milk melon into another jar for a second pickling. The practice is: 10 kg of salt per 100 kg of salty melon, a layer of melon layered into the cylinder layer by layer. The next day, melons were picked up once and then the cylinder mouth was seized with a cymbal. The cylinder surface was sealed with 2 kg of cylinder salt per 100 kg of the slats, and finally stored with a salty brine of 20 Baume degrees. This can be done in about 15 days. 3. Desalination. Put salted marinated melons in clean water, soak and rinse, and remove salt. Change water frequently, usually every 24 hours. The desalination time is 1-2 days in summer and 2-3 days in winter, and it is about 5%-6% of salt content. You can remove the soaked milk melon and drain it. 4. Chuchu sauce. Put the milk melon in a cloth bag or silk bag, put it into the sauce jar, and use the sauce (the sweet bean sauce that has been eaten off the milk melon) to make the sauce. Use 100 kg of sauce for every 100 kg of the milk melon. Stir each time in the morning and in the evening. When stirring, it should be from top to bottom. The force should be even and not excessive. At the same time, it is necessary to pry the bag once a day. The dip is to remove salty brine and bubbles from the bag, so that the nutrients in the sauce can fully penetrate the bag. The first sauce takes about 7 days and varies slightly with the season. 5. Complex sauce. Put the freshly-dipped milk melon into a sweet noodle sauce and continue the sauce. Add 70 kg of sweet noodles into the tank for every 100 kg of milk melon. Stir in the sauce for 2-3 times a day and pour the bag once a day. The time of re-snacking is 7-10 days. After the sauce is finished, it is finished and can be eaten.