Wiggle wire lock is designed to be used with poly lock base cap- sold separately. Greenhouse Wiggle Wire and base care are an effective method of attaching your poly film roof and or shade cloth. The greenhouse wiggle wire lock will hold form 4 mil to 20 mil thickness of material. Use one wire to hold the roof in place and then add a second wire to hold your shade cloth. When it is time to remove the shade cloth, you will not disturb the roof plastic. Greenhouse Wiggle Wire Greenhouse Wiggle Wire,Greenhouse Steel Wire,Greenhouse Spring Wire JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , http://www.spgreenhouse.com
Universal Base (WIG2000)- used on the curved surface, i.e. the arch for attaching the end wall covering.
Standard Base (WIG1000) - used along the straight lengths of your greenhouse.
Spice processing technology
Spiced oyster sauce, rich nutrition, unique flavor, convenient and hygienic, very popular with consumers. The main raw materials and ratios of processed spiced wolfberry are: 5 kg per kilogram, 5 kg of soy sauce, 13.5 kg of salt (12.5 kg for salting, 1 kg for boiling), 1 kg of sugar, and rice wine 500 Grams, monosodium glutamate 200 g, sodium nitrite 5 g, star anise 30 g, pepper 25 g, fennel 16 g, cinnamon 15 g, clove 10 g, onion 100 g, ginger 60 g. Among them, spices are wrapped with gauze. The processing technology is: Slaughter a healthy living cricket, slaughtered after the hair removal, cut the tip of the mouth, toes, wing tip and anus, remove the viscera, washed repeatedly with running water. 2. Marinate the rinsed water to dry and increase the firmness of the carcass. Then, the fine salt is rubbed on the surface of the corpus callosum and the cavity wall. The amount of salt used is 2.5% of the weight of the loquat. The marinating time is based on the temperature, the winter is long, the summer is short, and it usually takes 1 hour at room temperature-- 2 hours. The marinated quail is then rinsed with water. 3. The shape is flattened and the legs are crossed so that the ankle joints are inserted into the anus. 4. Fry the sculpted oyster into the oil pan, oil temperature 180 °C - 210 °C, fry 2 minutes - 3 minutes until the surface is brown, quickly remove, and placed in the basket drain, cooling. 5. Braised will put various ingredients into the pot, pour the old soup, and add water equal to the weight of wolfberry, and then put the fried quail into the cooking, temperature 90 °C - 95 °C, time for about 1 hour. 6. Cooling Remove the boiled morsel from the pot and keep it intact. If it does not break, put it in the cooling room to cool it. Cooling room temperature is 4°C--7°C. 7. The package is to accurately weigh the cooled crucible in the packing room, pack it in a cooking bag, and vacuum and seal it with a vacuum packing machine. 8. Sterilize the wells that have been sealed and put them into the autoclave for sterilization. Maintain 121°C, 12.7 MPa - 14.5 MPa pressure for 5 minutes - 10 minutes. 9. Inspection Remove the retort pouch from the autoclave, dry the surface moisture, inspect and remove the air bag and broken bag, and sample by lot for physicochemical and microbiological tests. 10. Packing The products that are inspected and qualified are packaged and sealed in colored bags and placed in boxes for sale on the market or for storage. The temperature of the reservoir should be kept constant, generally around 0°C.