1. Pretreatment. Peel the garlic petals and rinse with clean water. Then, the water is drained and sent to a hot air oven at 65°C to 75°C for drying.
2. Crush. Place the dried garlic loaf into the grinder and pulverize it into powder.
3. Leaching. Place the garlic powder in a sealed container and inject ethanol preheated to 65°C to 75°C. Stir thoroughly after mixing. The amount of ethanol is 4-6 times the weight of garlic powder. Through soaking, filter out the immersion liquid.
4. Concentrate in vacuum. The filtered immersed liquid is placed in a vacuum tank and concentrated under vacuum at a low temperature to obtain crude garlic oil. When concentrated, the temperature is controlled at 40°C-50°C and the degree of vacuum is 77300-101300 Pascals. During the concentration process, care should be taken to recover the ethanol solution.
5. Purification treatment. In order to remove impurities such as colloids and proteins in crude garlic oil, steam may be directly introduced into the crude garlic oil for 4 to 10 minutes. Then, centrifugal separation is performed to obtain the surface oil and then the dehydration treatment is performed. .
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