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Detailed Introduction to Traditional Deep-Processing Techniques for Sweet Potato
Sweet potato is grown on a fairly large scale in all parts of our country, and its annual output is very considerable. Because it contains large amounts of polysaccharides and mucin that the human body needs, it can boost human immunity, prevent arteriosclerosis and treat diabetes, and so it is deeply loved by people. But in daily life people often take sweet potatoes straight to the market to sell, which is both inconvenient to transport and low in price. If sweet potatoes are processed into food products for sale, their added value can be greatly increased and better economic returns obtained. 1. Sweet potato chips: Using fresh sweet potato slices as the raw material, through anti-browning and anti-discoloration treatment,
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How to treat rectal prolapse in pigs? Introduction to commonly used therapies
Rectal prolapse in pigs falls into two situations: the first is that the sick pig can retract the prolapsed tissue on its own when standing, but it protrudes again when defecating; the second is that the sick pig cannot retract it on its own when standing. For the latter, surgical treatment is often adopted, with a cure rate of up to 100%. Now, for the first situation, a simple therapy worth promoting is introduced. Use a 0.1-0.2% potassium permanganate solution, while it is still warm, to wash the affected area, dry it with sterile gauze, and apply an appropriate amount of river snail meat paste to the affected area. Preparation of river snail meat paste: wash the river snails, remove the shells and take the meat, use a 0
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How to treat inflammation in pigs? Introduction to folk remedies
During the growth of pigs, various inflammatory lesions inevitably occur, causing trouble for pig farmers. Here are several folk remedies for inflammation in pigs, with good results. Dermatitis: depending on the size of the affected area, take several potatoes, wash and peel them, mash them, add an appropriate amount of salt, stir thoroughly and evenly, then apply to the affected area, finally bandage with gauze, change the dressing 3 times a day, and it will heal after 4 consecutive days. Enteritis 1. Common Andrographis herb 30 grams, white-haired bugleweed 40 grams, plantain 50 grams, boil in water and take orally in 3 divided doses
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Breed Introduction: The Landaise Goose
Currently the best liver-type breed for foie gras production abroad, originating from the Landes province in western France; Hungary also raises a considerable number today. China introduced the Landaise goose from France twice, in 1979 and 1986. The plumage of this goose is mainly grayish-brown, with the feathers on the neck and back darker, approaching black, the chest feathers gradually becoming lighter and taking on a silver-gray tone, and the belly feathers milky white. The Landaise goose has a large body, a broad back and deep chest, a pendulous abdomen, an inconspicuous knob on the head, a pointed and short beak, a pharyngeal pouch on the upper neck, a thick and short neck, and slightly curled neck feathers.
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Basic Introduction to the Artificial Gastrodia elata of Feigu
Gastrodia elata was originally wild and mostly obtained by gathering. Through scientific experiments, the method of sexual reproduction was adopted to cultivate Gastrodia elata successfully. Its cultivation techniques and practical experience now have a mature theoretical basis, and the time is ripe for introduction and cultivation. Accordingly, the Feigu Villagers' Committee of Delu Township, Xuanwei City, in the course of industrial structure adjustment, proceeded from actual conditions and, on the basis of thorough market research, carefully analyzed the local natural conditions such as soil structure, altitude, diurnal temperature difference, and climate environment, and concluded that the conditions for cultivating Gastrodia elata locally were already ripe, and that after trial planting in some villagers' committees, it could be further promoted.
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Introduction to the High-Temperature No. 9 Oyster Mushroom Variety and Key Cultivation Points
High-Temperature No. 9 oyster mushroom. (1) Characteristics: a high-temperature variety, growing in clusters; the cap is gray and turns dark gray when the temperature is below 20°C; the stipe is relatively firm; the gills are white; the fruiting bodies are relatively compact and dense, with high market quality. It is not susceptible to yellow mushroom disease or brown rot, and the biological efficiency of the first flush is about 150%. (2) Suitable temperatures: 6-38°C for mycelial growth, 12-36°C for fruiting.
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Introduction to the characteristics of the Houhei 93 oyster mushroom variety
Houhei 93 oyster mushroom. (1) Characteristics: a low-temperature strain, with caps ranging from dark gray to blackish brown, suitable for fruiting from November to March in winter. It grows in clusters, with compact fruiting bodies, smooth and glossy caps, extremely short stipes, relatively thick caps, and white, firm flesh, giving it high market value. In general production it does not become infected by common diseases such as yellow mushroom disease and brown rot, and its high and stable yield is comparable to that of the "2006" oyster mushroom. (2) Suitable temperatures: 3-34°C for mycelial growth, 2-28°C for fruiting.
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Introduction to the High-Temperature-Tolerant Wild Oyster Mushroom NP Variety
A pure strain obtained by tissue isolation after multiple collections of wild oyster mushrooms by the **Institute of Biological Soil and Desert Research, Chinese Academy of Sciences. The fruiting body primordia are solitary or clustered, and young primordia are white or light brown. The cap diameter is 10-12 cm, the thickness is 1-1.5 cm, and the cap is pure white or light brown. The flesh is white, the stipe diameter is 1.5-2.5 cm, the length is 2-6 cm, and the color is white. The spore print is white or light purple. It has wide adaptability and high-temperature tolerance, capable of fruiting at 30°C, but it can also fruit normally at a low temperature of 8°C.
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Introduction to the three-high characteristics of the new oyster mushroom variety 2001
"2001" is a new oyster mushroom variety newly bred in 2002. Comparative trials and large-scale production have proven that this variety has 3 outstanding characteristics: high resistance to yellow mushroom disease and rust spot disease, high yield, and high efficiency, and is known as the "three-high" variety. 1. High resistance to yellow mushroom disease and rust spot disease. "2001" is a wide-temperature-type oyster mushroom, with fruiting bodies ranging from light white to grayish white. It can fruit within a temperature range of 1--33°C. In large-scale production from early autumn planting to the end of spring, in areas where yellow mushroom disease and rust spot disease occur, "2001" can remain safe and sound,
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8359 Oyster Mushroom Variety Characteristics Introduction
8359 Oyster Mushroom. (1) Characteristics: A medium-wide temperature strain, imbricate (overlapping like roof tiles), cap grey to dark grey, stipe slender and short, gills white and fine, caps medium-sized, clusters compact, strong resistance to contaminants and disease, generally not infected by yellow mushroom disease and other diseases; when managed according to the "explosive fruiting technique," the biological efficiency of the first flush generally reaches more than 150%, with the highest exceeding 182% in trials. (2) Suitable temperature: spawn run 5-36°C, fruiting 5-25°C.
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