1. Zucchini Choose the zucchini with appropriate maturity, peel it, cut it in half, scrape off the mash and seeds, and immerse it in an edible calcium chloride aqueous solution with a concentration of 5-10 g/l for 20 minutes. After the fish is removed, it is washed with water, processed into tablets or pieces as needed, frozen at a low temperature of minus 30 ° C for 10 minutes, and then quantitatively packaged and refrigerated. 2. Pumpkin has two kinds of frozen pumpkin pieces and quick-frozen pumpkin sauce. (1) Quick-frozen pumpkin pieces Peel the fresh pumpkin, cut into two halves, scrape off the clams and seeds, wash and cut into squares of about 35 cubic millimeters. Blow in hot water at 100 ° C for 5-6 minutes, then cool to below 10 ° C, drain and freeze in the freezing device, and then package. (2) Quick-frozen pumpkin sauce Peel the fresh pumpkin, cut it in half, scrape the clams and seeds, cut into strips and steam, manually smash or stir into a sauce with a blender, and quickly cool to 10 in the package. Below °C, then freeze quickly. 3. Sweet corn is suitable for sweet corn with appropriate maturity, yellow and white. Corn kernels should be full and tidy, eliminating old raw materials. Since the ripening process is quick after picking, the freezing process should be completed in the shortest possible time. Quick-frozen corn can be frozen with a fringed stick, or it can be frozen into a grain. The country usually has a core frozen. The process is as follows: the outer skin is removed, the tweezers are removed, and the mixture is blanched in hot water at 100 ° C for 3 - 4 minutes, and taken out and rapidly cooled to below 10 ° C. Freeze in a freezer at minus 30 ° C for 10-20 minutes, then pack in a plastic bag. Another method is to remove the green corn scorpion without blanching, leaving the outer skin with 1--2 layers, directly freezing, and refrigerating after packaging, and the effect is also good. 4, spinach selection of leafy leaf species. The raw materials are fresh and tender, with a thick green color, no yellow leaves, no pests and diseases, and the length is about 150-300 mm. When the initial processing is to be selected one by one, go to the yellow leaves, in addition to the roots, wash them one by one. The interval between harvesting and freezing should be as short as possible, and the storage time should not exceed 24 hours. The roots and leaves of spinach are different in age and water content. Therefore, the blanching time should be longer for the roots and the leaves should be shorter. Specific operation method: Put the washed spinach roots down vertically in the basket. When blanching, first immerse the roots in hot water for 30 seconds, then immerse them in hot water for 1 minute, in order to keep the spinach. Thick green, should be quickly cooled to below 10 °C after blanching. The cooled spinach should be drained one by one. Each bundle of 500 grams is packed in a plastic bag, sealed on a sealing machine, and then frozen at a low temperature of minus 30 ° C for 20 minutes. The quick-frozen spinach is very brittle and easily broken. It should be handled with care, usually one box for every 20 bags. 5, celery raw materials require fresh petioles, no yellow leaves, no pests, bright green, more than 300 mm long. In the initial processing, the whole plant should be selected, all the leaves should be removed, and the roots should be removed. After washing, it was cut into 33 mm long sections, blanched in hot water at 100 ° C for 1.5 - 2 minutes, and then rapidly cooled to below 10 ° C. Drain, freeze in a freezing device below minus 30 ° C for 10 minutes, repack and refrigerate. Vero Cell cultured Rabies Vaccine The Vero cell line is the most widely accepted CCL by regulatory authorities and has been used for over 30 years for the production of polio and rabies virus vaccines. Vero Cell Cultured Rabies Vaccine,Rabies Vaccine,Human Rabies Vaccine,Human Rabies Vaccination Changchun Zhuoyi Biological Co., Ltd , https://www.zhuoyibiological.com