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Detailed Explanation of Key Technical Points for Disinfection and Disease Prevention in Silkworm Rearing
With the Western Development Strategy, the state began implementing the "East Mulberry Moved West" plan. In many places in Yunnan Province, as part of a new round of industrial restructuring, the sericulture industry is being given key support as a distinctive industry for increasing farmers' income and helping them become prosperous. However, during the process of raising silkworms, outbreaks of silkworm diseases caused by inadequate disinfection or improper methods often leave mulberry-growing and silkworm-rearing farmers with no cocoon harvest at all and with heavy economic losses. Thorough disinfection and disease prevention, and eliminating pathogen transmission, are the key measures for achieving high-quality and high-yield silkworm cocoons. The key technical points are as follows. 1. Disinfection of silkworm rearing houses
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Pear Fruit Storage and Fresh-Keeping Methods and Technical Key Points
Different pear varieties and types require different optimal temperature, humidity and optimal gas composition standards. For newly bred varieties, experiments must be conducted to determine the suitable temperature, humidity and optimal gas composition required for their storage, so that temperature and humidity control and gas composition regulation can be effectively carried out during storage to achieve the best storage results. Pear fruits are broadly divided into two major types. 1. Crisp-fleshed type varieties: The white pear system and the sand pear system mostly belong to the crisp-fleshed type. Generally, crisp-fleshed varieties, after harvest
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Processing Methods and Technical Key Points for Almond Milk
Almond, also known as badam or American sweet almond, is a dried-fruit tree mainly grown for its kernels. Its kernels are rich in nutrients, sweet, and pleasantly fragrant; they can be eaten raw and also processed into many kinds of foods. The processing techniques for almond kernels are as follows. 1. Process flow: material selection -> soaking -> peeling -> color protection -> grinding -> filtration -> blending -> homogenization -> deaeration -> bottling -> sealing -> sterilization -> cooling -> finished product. 2. Processing techniques. 1. Material selection: choose almonds that are fresh in color, plump, milky white in flesh, dry, and free from deterioration.
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Introduction to the cultivation methods and technical key points of pepper
Climate and soil: It prefers a high-temperature, humid, wind-sheltered environment. It can grow normally and flower and fruit in places with an annual average temperature of 19.5-26°C. It grows fastest at 24-28°C, stops growing at 15°C, and suffers severe cold damage at around 2°C. An annual rainfall of 1500-2000 mm with even distribution is suitable. Too much rain or overly concentrated rainfall can cause outbreaks of wilt disease and water damage. It is best to choose a well-structured, easily drained, deep, relatively fertile, slightly acidic or neutral sandy loam for planting.
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Processing Methods and Technical Key Points for Mushroom, Garlic and Chili Sauce
A new type of compound seasoning - mushroom, garlic and chili sauce - can be eaten at home, given to relatives and friends, or sold, making it an excellent way to make money by leveraging the market and technology. 1. Formula: 1. Main ingredients: 35 kg oyster mushrooms, 25 kg bean paste, 35 kg garlic, 5 kg red chili peppers. 2. Auxiliary ingredients: 5 kg iodized salt, 3 kg sucrose, 2 kg ginger powder, 1 kg scallion powder, 0.5 kg five-spice powder, 5 kg peanut oil, 1 kg sesame oil (auxiliary ingredients such as iodized salt and sucrose should be adjusted up or down according to taste). 2. Oper
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How is upland rice cultivated? These technical points need to be mastered
Upland rice cultivation should master the following points: (1) Select a suitable sowing period according to variety characteristics. Generally the same as the local early and middle rice. (2) Choose plots with deep soil plough layers and good water retention. Mountainous land with steep slopes, shallow plough layers and high coarse sand content is not suitable for planting upland rice. (3) Deep ploughing and fine preparation, with sufficient base fertilizer. Plough layer over 15cm, bed width about 1 m. Apply base fertilizer per mu by banding or hole application: phosphate fertilizer 50 kg, potassium fertilizer 10 kg, farmyard manure 500 kg. (4) Direct seeding or seedling raising and transplanting. Direct seeding can be drilled
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Detailed Explanation of the Key Technical Points for Cleaning and Disinfecting Soft-shelled Turtle Ponds
After 8 to 10 months of greenhouse culture of soft-shelled turtles, the indoor turtle ponds have accumulated various pathogenic organisms as well as organic residues such as leftover bait and feces, so cleaning and disinfecting the turtle ponds is extremely important. The sand in the ponds is best replaced; ponds where it cannot be replaced, or ponds without sand, should also be repeatedly rinsed and disinfected. About 10 days before use, release water to a depth of about 10 cm, and broadcast quicklime, strong chlorine powder, or chlorine dioxide over the entire pond to kill pathogens. For old greenhouses that have been used for many years of culture, it is best to also carry out spatial disinfection to prevent pathogens from spreading through the air. Specifically, solid formaldehyde (4 to 5 grams per cubic meter) can be used, placed
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Prevention Methods and Technical Key Points for Fulminant Hemorrhagic Disease in Fish
Main measures to prevent fulminant hemorrhagic disease in fish: 1. Strengthen awareness of prevention. This disease has a sudden onset, spreads quickly, has a long epidemic season, and causes high mortality and heavy losses. Once an outbreak occurs, it is difficult to control, and the condition tends to recur. 2. Before fry and fingerlings are stocked into ponds, they must be disinfected by soaking in 1%-2% salt water. The soaking time depends on the fish's physique and the temperature. When conditions permit, fish fingerlings can be soaked with fulminant hemorrhagic disease vaccine. 3. Change water and increase oxygen in a timely manner. Keep the water quality fresh and change
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Processing Methods and Technical Key Points for Smoked and Roasted Fish Products
I. Smoked Fish The raw materials for smoked fish are mostly medium-sized fish such as black carp and grass carp, but carp, silver carp, pomfret and others can also be used. Through processing, they are made into tasty convenience foods. The production method is as follows: 1. Splitting and cutting After selecting the fish, wash them clean with fresh water, scrape off the scales, trim off the fins, slit open the belly and remove the internal organs, but do not puncture the gallbladder, as this would give the flesh a bitter taste. Then use a cloth rinsed in hot water to wipe away the blood and dark membrane inside the abdominal cavity, then cut open the fish head so that the fish body becomes a flat piece. For larger black carp, after removing the head
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Detailed Explanation of Processing Methods and Technical Key Points for Small Mixed Fish
I. Raw materials: 1. Main ingredient: small mixed fish. A body weight of 150-200 grams is preferable. 2. Auxiliary ingredients: glutinous rice, filled lean pork, goji berries, coix seed, carrots, sweet corn, shiitake mushrooms. 3. Seasonings. Sugar, refined salt, soy sauce, yellow rice wine, ginger, star anise, cinnamon, etc. II. Process flow: raw small mixed fish → skinning → removing head and viscera → washing → stuffing → cooking in seasoning sauce → heat preservation → cooling → vacuum packaging → quick freezing → boxing and storage. III. Processing technology 1. Preliminary processing.
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