Pain Relief Patch For Neck Shoulder,Lower Back And Leg
Pain Relief Patch for neck shoulder, lower back and leg.
Pain Relief Patch,Pain Relief Pad,Pain Relief Plaster,Neck Pain Relief Patch,Back Pain Relief Pacth Shandong XiJieYiTong International Trade Co.,Ltd. , https://www.xijieyitongpatches.com
[Name] Medical Cold Patch
[Package Dimension] 10cm×12cm 2pieces/box
The pain relief patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
[Scope of Application] For cold physiotherapy, closed soft tissue only.
[Indications]
The patches give fast acting pain relief for strains, sprains, cramp, bruises, swollen areas or joint stiffness.
[How To Use a Patch]
Tear off the packaging bag and remove the patch. Remove the protective film and apply the patch on the skin. One piece, one time. The curing effect of each piece can last for 8-12 hours.
[Attention]
Do not apply the patch on the problematic skin, such as wounds, eczema, dermatitis,or in the eyes. People allergic to herbs and the pregnant are advised not to use the medication. If swelling or irritation occurs, please stop using and if any of these effects persist or worsen.notify your doctor or pharmacist promptly. Children using the patch must be supervised by adults.
[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
Apple four-layer cake
Process flow: raw material selection → processing → batching → cooking → drying → finished product packaging · Operation points? 1. Raw material selection: It is better to choose rich acids, such as red jade, to use seven mature, non-existent materials As well. 2. Raw material treatment: Peel the fresh fruit, slicing, and nucleus, and then beat it into a pulper to make a fine slurry, and use citric acid to adjust the slurry to a pH of 3 and reserve. 3. Ingredients: 24 kg of apple pulp, 22 kg of sugar, 4 kg of maltose syrup, 35 g of sodium benzoate, and 100 g of agar. ? Agar treatment: 100 g agar chopped, soaked in water for 4 hours, drain out, add 1 liter of water, slowly heated to a full melt into a thick glue solution. 4. Cooking: Mix the above materials in a pot, heat and boil for 10 minutes to 15 minutes, and pour hot into a square tray, spread into thin layers of 0.3 cm to 0.5 cm thick, and let stand. 5. Bake-to-type: The above-mentioned good shallow tray into the dryer at 60 °C to dry semi-dry tough sheet, after cooling, lifted, a piece of a stack of about 3 cm thick stack, and then cut into 35 cm small box. The sticky sugar powder was added to the baking tray and dried at 55°C until the water content did not exceed 18%. After cold packing. 6. Finished product packaging: Each cell block is tightly wrapped with cellophane and sealed with a transparent plastic box for every 10 cells. This product is not only used for direct consumption of candy, but also can be used as a recipe for “platter†recipes in restaurants, and frozen parcels can also be served after cold stores.
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