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Snake Feeding Methods and Technical Key Points
1. Feeding of young snakes. The period from hatching from the egg or birth from the mother to before emerging from the first hibernation is the young snake stage. Young snakes aged 1 to 3 days generally do not need to be fed bait, as they obtain nutrition by absorbing the yolk of the egg sac. Young snakes enter the feeding-start period from 4 days of age. For the first baiting, since the snakes are not strong in activity and have poor ability to eat actively, artificial induction of feeding may be adopted, that is, placing young snake bait such as young mice, small loaches, small eels and other small animals with small volume but a certain degree of activity in the activity area of the young snakes to induce them to prey. For the weak ones that cannot actively
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Breeding Methods and Technical Key Points for White Raccoon Dogs
I. White Raccoon Dogs and Their CharacteristicsRaccoon dogs in nature have always been dark brown; this common ordinary color type is genetically known as the wild type. In 1974, the Harbin Zoo in Heilongjiang Province acquired a rare male white raccoon dog (eyes and muzzle both pale pink). In 1980, among domesticated raccoon dog populations in the three northeastern provinces, white raccoon dogs or piebald raccoon dogs with yellow-brown or pale blue eyes and black muzzles were successively discovered. These special color types differing from the wild-type coat color are called mutant types. The Institute of Special Animal and Plant Sciences of the Chinese Academy of Agricultural Sciences
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Rearing Methods and Technical Key Points for Male Silkworm Larvae
I. New Hybrid Male Silkworm Varieties (I) Variety Traits. The new autumn-rearing male silkworm variety bred by the Sericulture Research Institute of the Zhejiang Academy of Agricultural Sciences - Qiuhua x Ping 30, has the advantages of a strong constitution, uniform molting and rising at each instar, and being easy to rear. The number of ants per gram is around 2310, the 5th instar takes 6 days and 18 hours, the whole larval stage takes 22 and a half days, the two-day hatching rate is 49.34%, the silk length is around 1240 m, the cocoon shape is oval, large and uniform, the cocoon color is pure white, and the cocoon shell rate and silk yield are high. (II) Key Points of Rearing Technology. For ant reception and light exposure, this can appropriately be done earlier than for common varieties.
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Key Technical Points and Detailed Process for Processing Seedless Candied Jujubes
(1) Ingredients: 50 kg dried red jujubes, 30 kg soft white sugar, 100 g citric acid. (2) Operating points: 1. Select milky-white stage jujubes that are large, have small pits, thick flesh, and thin skin, and sort them into 3 grades - large, medium, and small - for processing separately. 2. Sharpen one end of a 6-8 mm diameter iron tube, pierce it in from one end of the jujube, and when pulling it out, bring the jujube pit out with it. With continuous operation, the pits are then constantly pushed out from the other end of the iron tube. 3. Soak the pitted jujubes in clean water for 12 hours, until all the wrinkles have expanded. 4. Put 25 kg water into a pot
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Processing Methods and Technical Points for Mandarin Orange Peel Food Products
Mandarin orange peel accounts for about 20% of the total weight of the fruit. In China at present, aside from a small amount used as traditional Chinese medicine, dried tangerine peel, and for extracting essential oils, most of it has not yet been utilized. In fact, mandarin orange peel contains large amounts of vitamin C, carotene, protein, sugars and various trace elements that are beneficial to human health, has high nutritional value, and can be processed into many kinds of health foods or food ingredients, making it an important food resource. Orange peel jam: take mold-free orange peel, wash clean, soak in clean water, then remove and drain, chop and put into a pot with water to soak, bring to a boil over high heat, then switch to low heat
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How is Baoqing shredded ginger chili sauce made? Detailed technical tutorial
Baoqing is present-day Shaoyang, Hunan. People from Shaoyang love spicy food, so a famous dish from Shaoyang - Baoqing shredded ginger chili sauce - is both pungent and spicy, with an aroma rushing toward the face and refreshing the heart. Baoqing shredded ginger chili sauce has now spread across the country and is quite popular. Its production technique is introduced as follows: 1. Raw material preparation: 100 kg shredded ginger, 100 kg fresh red chili peppers, 34-36 kg salt, 36 kg wheat, 12 kg soybeans, 12 kg glutinous rice. Before production, first cut the washed ginger blocks into shredded ginger and put them in the sun
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Key Technical Points for Harvesting and Preserving Zephyr Lily Bulbs
[Other Chinese Names] Baiyu Lian, Changpu Lian, Cong Lan, Fengyu Hua [Family and Genus] Amaryllidaceae, Zephyranthes [Place of Origin] South America [Plant Characteristics] Zephyr lily is a perennial herbaceous plant. Plant height 20-30 cm. It has underground bulbs, ovate, covered with a dark brown membranous tunic. [Bulb Harvesting] The harvested part is the tunicated bulb of zephyr lily. After early autumn, when the aboveground part of the plant turns yellow and withered, it can be harvested. First carefully dig the bulbs out of the soil with a spade, then sieve them. Spread out the harvested bulbs to dry for 5
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Processing Methods and Technical Key Points for Mushroom and Garlic Fresh Chili Sauce
Oyster mushrooms are difficult to store and transport over long distances. To avoid oversupply during peak season, processing them into a delicious new type of compound seasoning, mushroom and garlic fresh chili sauce, is a good approach. 1. Formula. Oyster mushrooms 25%, broad bean paste 35%, red chili peppers 8-10%, sugar 2-3%, salt 1.5-2.5%, ginger 1%, related spices 0.5%, rapeseed oil and sesame oil as appropriate. 2. Operations 1. Preparation of ingredients: Wash the oyster mushrooms, spread them out to drain, tear them into thin strips, air-dry until mostly dry, then cut into small pieces. Peel the garlic cloves,
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How to Store and Keep Sweet Potatoes Fresh? A Full Breakdown of the Technical Points
Sweet potato (Ipomoea batatas) is a traditional product of Shanting District. Since 2000, 3 townships in this district have processed sweet potato jujube for foreign trade companies every year, with an annual processing volume of 1.6 million kg of sweet potato jujube, and have thus developed a set of sweet potato cellar storage and preservation techniques with very good results. The key technical points are introduced as follows: 1. Cellar. Choose a place with relatively high terrain and soil mainly of red loam to build the cellar. The depth of the cellar is preferably about 3 m, and the two storage chambers for sweet potatoes should be no less than 1.8 m in height and no less than 2.5 m in length and width.
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Detailed Explanation of Key Technical Points for Soft-shelled Turtle-Rice Ecological Rotation
In recent years, China's soft-shelled turtle farming industry has developed rapidly. Adopting the soft-shelled turtle-rice rotation model can achieve rice cultivation without fertilization, while planting rice can also improve the bottom substrate of turtle ponds and reduce the occurrence of turtle diseases. Zhejiang Qingxi Soft-shelled Turtle Industry Co., Ltd. began conducting soft-shelled turtle-rice rotation experiments in 1999, and in practice summarized the ecological rotation model of "raising soft-shelled turtles for 2-3 years, planting one season of rice," which has been promoted and applied in production. 1. Construction of Rice-Planting Turtle Ponds. Each pond has an area of more than 3 mu, with the largest reaching
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