-
Detailed Explanation of High-Efficiency Supporting Production Technology for Oil Pumpkin and Rice (Part 2)
IV. Supporting Watermelon Interplanting Technology 1. Fertilization and transplanting. Before interplanting watermelon, apply 1800-2400 kg of organic fertilizer per 667 sq m, and 50 kg of watermelon-specific fertilizer, applied into holes before planting. Interplanting is carried out in late April. After transplanting, promptly water with a 0.3% urea solution to settle the roots, so as to improve the survival rate of the watermelon seedlings. Pay special attention that the concentration of the root-settling manure water must not be too high, to prevent damage to the seedlings. 2. Vine pruning and fruit setting. For vine pruning, adopt the two-vine or three-vine system, that is, 1 main vine with 1-2 side vines, and
-
Detailed Explanation of the Processing Technology and Production Method of Candied Ophiopogon Root
Ophiopogon root, also known as Maidong, also called dwarf lilyturf or broadleaf ophiopogon, is a commonly used traditional Chinese medicine. It belongs to the genus Ophiopogon and the genus Liriope in the Liliaceae family, and its tuberous roots are used medicinally. Candied ophiopogon root is not only sweet and palatable like other candied fruits and vegetables, but also has health benefits such as nourishing yin and promoting fluid production, moistening the lungs and relieving cough, and preventing and treating lung deficiency. Moreover, its processing technology is simple and its raw materials are easy to obtain. Processing and selling candied ophiopogon root is indeed a new and stable path to wealth. Its processing technology is as follows. 1. Raw material selection: Select mature, well-developed ophiopogon roots with relatively large grain size. 2
-
The previous batch of pigs had blue ear disease (porcine reproductive and respiratory syndrome). How should the pen be disinfected?
1. Cleaning and washing. Remove all contaminants and bedding from the pen, and sweep down the dust from the ceiling as well. Then pile it all together to ferment. Then rinse thoroughly with clean water. 2. Disinfection of the floor and walls. For the floor, use caustic soda or sodium hydroxide. For the walls, spray with iodine-based or chlorine-based preparations. 3. For metal equipment that is not afraid of heat but is afraid of corrosion: use a blowtorch (alcohol blowtorch, kerosene blowtorch). 4. For enclosed pens: fumigation. Peracetic acid, formaldehyde, or potassium permanganate can all be used. After sealing for 2 hours, ventilate for 7-10 days. Basically it takes half a month.
-
What are the methods for calculating cotton production costs?
The main expenses in cotton production are seeds, fertilizer, and labor. In **, cottonseed is mainly fuzzy seed, with 5-6 kg needed per mu, at basically around 5 yuan per kg, so the seed cost is around 30 yuan/mu. In the Yangtze River Basin, hybrid seed is mainly used, with 7 liang of seed needed per mu, at a market price of 50-60 yuan per jin, putting the cost at 35-40 yuan as well. In the Yellow River Basin it is also basically around 40 yuan. Pesticides and fertilizer are basically around 50-60 yuan. Labor costs are basically 400-500 yuan/mu.
-
What are the methods for getting Schisandra chinensis to produce a high yield in its second year?
In the process of cultivating Schisandra chinensis, a single plant with two canes is generally used. With good management, it can fill the trellis in the same year, but most plants fill only half or a bit more than half the trellis. Nowadays, it is best to plant a single plant with a single vine. The specific method is to leave half a trellis in the first year; that year the cane can grow 2 m, the main vine's thickness can reach more than 0.4 m, and in the second year the yield per mu can reach more than 400 jin. In the spring of the second year, reserve canes are selected at the base of the main vine and from the underground stem, and in the third year the two vines bear fruit. Another method is the close-planting method, that is, 2200 plants per mu,
-
Detailed Explanation of Key Production Techniques for Buried-log Shiitake Mushrooms
I. Scope This technique specifies the management standards for off-season soil-covered ground-cultivated shiitake mushrooms. This technique applies to off-season soil-covered ground-cultivated shiitake mushrooms. II. Selection of Cultivation Site 1. The cultivation site should be selected in mountain valley fields with a good ecological environment, fresh air, excellent water quality, uncontaminated soil, no various pollution sources within 300 meters, mountains to the east and west, relatively short sunlight exposure, and large temperature differences between day and night, with a water source preferably mountain spring water or reservoir water, relatively flat terrain, convenient drainage and irrigation, and convenient transportation. 2. Fields frequently hit by hail
-
Production Method and Technical Key Points for Multi-Flavor Shiitake Mushroom Strips
During the processing of shiitake mushrooms, a large number of broken and fragmented mushroom stems are often removed. The protein, various amino acids and vitamin content of these stems are on par with the caps and gills, so discarding them is a great pity. For this reason, a method for making multi-flavor shiitake mushroom strips using them as raw material is introduced here. 1. Soaking Remove impurities as well as diseased and rotten parts from the broken mushroom stems, place them in clean water weighing twice as much, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into strips. Next, place them in a water tank and wash with running water, then remove and filter through a bamboo sieve, draining off the water. 2. Drying
-
Detailed Explanation of the Production Process for Fermented Shiitake Mushroom Sausage
In the course of building a moderately prosperous society in all respects in our country, people's demands for food, especially meat products, are becoming higher and higher. They require not only good taste but also nutritional and health-care functions. Therefore, traditional sausages are being challenged, and the task of developing functional specialty sausages that the public needs is placed before us. Because shiitake mushrooms have unique physiological functions such as delicious taste, rich nutrition and high fiber content, they have relatively high medicinal value. With shiitake mushrooms and other ingredients as the main raw materials, fermentation by lactic acid bacteria gives shiitake mushroom sausage both nutritional and
-
Detailed Explanation of Key Points in Industrialized Shiitake Mushroom Production Technology
Shiitake mushrooms consist of two parts: the mycelium and the fruiting body. The mycelium develops from germinating spores; it is white and downy, with septa and branches, 2 to 4 nanometers thick. The hyphae combine with one another, growing and multiplying continuously, gathering into a mycelium that appears cobweb-like. The mycelium is the vegetative organ of the shiitake mushroom, equivalent to the roots, stems and leaves of higher plants. Any part of the shiitake mushroom's tissue is composed of hyphae, and under suitable conditions all of it can sprout new hyphae, which grow continuously and gradually develop and differentiate into fruiting bodies (shiitake mushrooms). The shiitake fruiting body is
-
Processing method and production steps for candied persimmon slices
1. Raw materials. Choose persimmons whose skin has turned yellow and that have been de-astringented as the raw material. 90 kg of persimmons, 30 kg of granulated sugar, 20 kg of salt. 2. Raw material handling. Wash, peel, cut in half, remove the calyx, and rinse clean with water. 3. Soaking. Soak the persimmon fruit in a 5%-6% salt water solution made with 5 kg of salt and water for 12 hours; the water must submerge the persimmon fruit. To prevent the persimmon fruit from oxidizing and turning black, soak while processing. 4. Salting. Take the remaining 15 kg of salt and the persimmon fruit and, in a layer of persimmon
条件筛选