Orthopedic external fixation system
The screw orthopedic is inserted into the bone near the fracture, and the fracture is fixed with an external fixator assembled by a chuck and a nail rod.
Indications
open fracture, nonunion, closed fracture with extensive soft tissue injury, fracture with multiple trauma, osteotomy and correction.
The use of orthopaedic external fixators is currently a superior fracture fixation technique, filling the gap between cast and internal fixation. At the same time, orthopedic external fixator has the characteristics of simple fixation method, stable, reliable and effective, and does not limit the joint movement, can be early ambulation advantages. It can reduce the time for the operator and is more friendly to the user. The external fixator was used together with the bone traction needle. In terms of the classification of orthopedic external fixators, it is mainly divided into four types: orthofix type external fixation, ilizarov type external fixation, ao synthes type external fixation,combined external fixator and common external fixators.
The external fixators in orthopaedics was used for reduction (shortening and overlapping displacement were corrected first, then lateral and angular displacement were corrected, and finally rotational and separation displacement were corrected; If closed reduction is difficult, open reduction can be considered, but the separation of soft tissue and peeling of periosteum should be minimized.
The selection of the insertion site.According to the anatomical characteristics of the soft tissue at the insertion plane, the important nerves, vessels and tendons should be avoided; The ideal entry point is the part of the bone close to the subcutaneous, in a word, generally choose the skin and bone between the muscle soft tissue is the weakest point into the needle. The installation shall facilitate observation and control of soft tissue damage, and permit any surgery that may be required, such as repair and reconstruction, dressing change, skin grafting, or bone grafting." According to the location of the bone, different diameters of the threaded needle were selected. Removal was performed after completion of late treatment.
Orthopedic External Fixator,Orthopedic Fixator,External Fixation,External Fixator Jiangsu Aomed Ortho Medical Technology Co.,Ltd , https://www.aomedortho.com
Spice processing technology
Spiced oyster sauce is a nutritious and flavorful condiment that has gained widespread popularity among consumers due to its convenience, hygiene, and unique taste. It's not just a seasoning but also a versatile ingredient used in various dishes to enhance flavor and richness.
The main ingredients for the spiced wolfberry processing include 5 kg of loquat, 5 kg of soy sauce, 13.5 kg of salt (with 12.5 kg used for salting and 1 kg for boiling), 1 kg of sugar, 500 grams of rice wine, 200 grams of monosodium glutamate, 5 grams of sodium nitrite, and a variety of spices such as 30 grams of star anise, 25 grams of pepper, 16 grams of fennel, 15 grams of cinnamon, 10 grams of cloves, 100 grams of onion, and 60 grams of ginger. All the spices are carefully wrapped in gauze to prevent them from mixing directly with the product during cooking.
The processing steps are as follows:
1. First, select healthy live crickets and slaughter them. After removing the hair, cut off the mouth, toes, wing tips, and anus, then remove the internal organs and rinse thoroughly under running water to ensure cleanliness.
2. Once cleaned, pat the crickets dry to increase their firmness. Apply fine salt to the body and cavity walls, using approximately 2.5% of the weight of the loquat. The marinating time depends on the season—longer in winter and shorter in summer. At room temperature, it usually takes about 1 to 2 hours. After marinating, rinse the crickets again with water.
3. Flatten the shape and cross the legs so that the ankle joints are inserted into the anus, ensuring the structure remains intact during cooking.
4. Heat oil in a pan to between 180°C and 210°C, then fry the shaped crickets for 2 to 3 minutes until golden brown. Remove quickly and drain on a basket to cool down.
5. In a large pot, combine all the ingredients, add the old broth, and pour in water equal in weight to the loquat. Place the fried crickets into the pot and simmer at 90°C to 95°C for about one hour, allowing the flavors to fully infuse.
6. After cooking, let the crickets cool and carefully remove them from the pot without breaking them. Transfer them to a cooling room maintained at 4°C to 7°C for further processing.
7. In the packaging area, accurately weigh the cooled crickets and place them into vacuum-sealed bags. Use a vacuum packing machine to seal them properly.
8. Next, sterilize the sealed packages in an autoclave at 121°C under pressure ranging from 12.7 MPa to 14.5 MPa for 5 to 10 minutes to ensure safety and long shelf life.
9. After sterilization, remove the packages from the autoclave, dry the surface, inspect for any air pockets or damaged bags, and conduct sample tests for both physicochemical and microbiological properties.
10. Finally, package the qualified products into colored bags and place them into boxes for sale or storage. The storage temperature should be kept stable, typically around 0°C, to maintain quality and freshness.
This detailed process ensures that the final product is not only delicious but also safe, hygienic, and suitable for long-term consumption.