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How to make processed garlic foods? Three methods explained in detail
Processing salted garlic cloves, pickled garlic in sauce, and garlic powder requires simple equipment, gives good returns, and has large market demand, making it very suitable for small enterprises and individual farmers. Select fully mature garlic heads that are uniform in size, dry, with white clove flesh, and free of pests and diseases, damage, insect damage, and mold. 1. Salted garlic cloves First soak the garlic cloves in clean water for 12 hours, remove the garlic stem, inner skin, and the transparent garlic membrane attached to the garlic clove (be careful not to damage the garlic flesh), rinse clean, and then blanch. The blanching liquid
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Detailed Explanation of Indoor Three-Dimensional Cultivation Methods for Oyster Mushrooms in Winter
Place the plastic tubes filled with oyster mushroom spawn (cylindrical in shape) indoors or in a mushroom cellar. When the room temperature is 24°C-25°C, they can only be arranged in a single row and single layer for mycelial running. When the room temperature is around 20°C, they can be arranged in two or three rows in a single layer. When the room temperature is 10°C-15°C, they can be stacked to a height of 1 m-1.5 m, and every 10-15 days, the upper and lower positions should be swapped to make the temperature uniform in all parts and the mycelial running consistent. During this period, keep the room as dry as possible. When the indoor humidity reaches above 80%, it is best to adopt the two-level cultivation method of mycelial running above ground and fruiting underground. Maintain
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How to identify a sick rabbit? Three methods to help you tell
First, look: A sick rabbit is listless, emaciated, with bones showing, a ruffled and lusterless coat, and does not shed fur according to the molting season. A healthy domestic rabbit has a strong appetite and eats quickly; a sick rabbit has a poor appetite, eats slowly or refuses food. The droppings of a healthy domestic rabbit are pellet-shaped, oval, uniform in size, with a round, smooth surface. If dry, hard, small droppings appear, it indicates constipation, and more green, succulent feed should be given; if the droppings are tadpole-shaped or soft and loose, this indicates indigestion, and charcoal powder, yeast tablets, etc. should be added to the feed; if the droppings are piled up and
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Three Major Disease Prevention and Treatment Methods for Pond Fish in Spring and Summer
1 Carp Hemorrhagic Disease 1.1 Symptoms and Causes The scales on the abdomen of the diseased fish, the fin rays and the caudal peduncle become congested and red. The diseased fish float up close to the ice layer or float on the water surface, gather in groups and swim slowly near the pond edge, and gradually die. ① Hemorrhagic septicemia. The diseased fish appear normal on the outside, or the area under the abdominal scales is congested and red. When the diseased fish is dissected, blood-tinged fluid emerges from the body cavity, and the internal organs have petechial hemorrhages. The disease is caused by Aeromonas hydrophila. ② Brown blood disease (hemorrhagic gill disease). The gill filaments of the diseased fish swell and become dark in color, and some gill filaments
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Differences Between Three Soft-Shelled Turtle Diseases and Their Prevention and Treatment Methods
In the process of soft-shelled turtle farming, some farmers cannot clearly distinguish white spot disease, white spot fungus disease and saprolegniasis, and blindly and indiscriminately use drugs when treating turtle diseases, thus affecting the effectiveness of disease prevention and treatment. Therefore, based on recent years of practice at soft-shelled turtle farms, the author summarizes the differences between the above diseases and comprehensive prevention and treatment methods as follows. I. Differences between white spot disease, white spot fungus disease and saprolegniasis in soft-shelled turtles 1. Different pathogens: the pathogen of white spot disease is Aeromonas hydrophila, Aeromonas sobria, etc.; the pathogen of white spot fungus disease is Mucor, which belongs to
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How to Store and Preserve Fresh Peaches? Introduction to Three Practical Methods
Cold storage. Peaches are prone to chilling injury during low-temperature storage, and there is a risk of freezing at -1°C. Therefore, the suitable storage temperature for peaches is 0°C, and the suitable relative humidity is 90%-95%. Under these storage conditions, peaches can be stored for 3-4 weeks or longer. However, when peaches are stored at low temperatures for a long time, the flavor gradually becomes bland. Long-term low-temperature cold storage can cause chilling injury to the peaches, with the flesh turning brown. In particular, when the peaches are moved to a high-temperature environment for ripening, the flesh becomes dry, mealy, and soft, and the flesh around the pit turns noticeably brown. In the cold storage
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How to store garlic? Three simple and practical methods to teach you
Garlic belongs to the Amaryllidaceae family (allium genus) and is a bulb vegetable of the onion-garlic category. By color, it is divided into white-skin garlic and purple-skin garlic. Garlic is cold-tolerant; it can be sown from February to April in early spring and harvested from June to July; when sown in autumn and overwintered in the open field, it is harvested from May to June the following year. After storage, it can be supplied to the market year-round. Storage characteristics: when the garlic scapes have been harvested for about 20 days, and about 1/2 or 2/3 of the leaves have turned yellow and the bulbs are fully swollen, this is the suitable harvest period for garlic bulbs. Irrigation should be stopped 3 to 5 days before harvest to reduce soil moisture and improve bulb quality and storability. Garlic has an obvious physiological
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Detailed Explanation of Three Fish Feed Formulas and Their Mixing Methods
(1) Grass carp feed formula (1) Rice bran 40%, wheat bran 38%, soybean cake 10%, fish meal 10%, yeast powder 2%. The feed conversion ratio of this formula is 1.9; if green fodder is added separately, the feed conversion ratio is 2.2. This formula was provided by the Pearl River Fisheries Research Institute. (2) Rice straw powder 80%, soybean cake 10%, rice bran 10%. This formula was provided by the Yangtze River Fisheries Research Institute, with a feed conversion ratio of 4.9. (3) Corn meal 70%, fish meal 10%, soybean cake powder 15%, wheat bran 5%. Its additives and binders are: sweet potato 12%
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Three practical methods for storing wheat, simple and easy to carry out
Heat-sealed method: Choose a clear, hot day, and around 9 a.m. after the drying yard has been heated by the sun, first move out the tools and materials (cotton quilts, burlap pieces, etc. all work) to air and dry in the sun. The wheat must be turned frequently so that the wheat temperature rises to 48-52°C in the sun and the moisture drops below 12.5%. Around 3 p.m., pile it up, let it sweat hot for half an hour, and while still hot put it into the jar. Use materials that have been disinfected and dried in the sun to press down and cover it, then seal it with plastic film so that no air leaks, keeping the grain temperature above 40°C for 8-10 days to kill eggs, pupae, larvae and adults, achieving the effect of accumulating heat to kill insects.
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Introduction to three methods for harvesting warm-water fish
1. Seine netting method. This is currently a relatively common harvesting method for "warm-water fish." The net is generally made of nylon, or the middle section is made of nylon. The net length should be about 1.5 times the width of the pond surface, the net height should be about 2 times the pond water depth, and the mesh size should be such that none of the pond fish get gilled in the net. The advantages of this harvesting method: first, it catches all types of pond fish, which can meet the demands of different fish vendors; second, during the seining process, the bottom mud and pond water are stirred up, which plays a role in fertilizing the water and aerating it. Of course, this harvesting method also has obvious disadvantages: first, the seining
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