Salt water fermented material is good for feeding pigs in winter and spring.

The use of salt water to make fermented feed not only solves the problem of the source of pig feed in winter and spring, but also saves 70% of the concentrate per pig. The feed preparation method is simple, the raw materials are widely used, the storage time is up to half a year, and the sweet and sour wine smells, the pig loves to eat, and the upper jaw is fast.

The variety is made by weighing hay powder (dried and smashed crop straw), rice bran (or bran), boiling water and salt by 25%, 67%, 7% and 1%, respectively. It is to be cooled to 40 ° C and mixed with the above raw materials. A scent of scented wine appeared around 3 days, indicating that the song has been made. The prepared meat should not be stored for more than one week. When the seed is made, if the fine material is sufficient, no hay powder can be added.

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Long-acting fermentation While preparing the meat, it is necessary to prepare the long-term fermentation raw materials. Water lotus (or water hyacinth, water peanut), hay powder, rice bran and meat are weighed according to the ratio of 75%, 14%, 5% and 6%, first mix the meat with hay powder and rice bran. Then mix the water lily (to be chopped and sun-dried until the leaves are rolled up) and stack them indoors. Before stacking, lay a 10 cm hay bottom. When stacking, it should be stepped up and heightened, each layer is 50~60 cm thick (the humidity standard is the same as that of the song). The whole stack height should not exceed 1.7 meters, the width is not limited, flat top. The temperature can generally rise to 50 ° C in about 3 days, and after 3 to 4 days, a layer of salt-like white hair can be put on the heap. At this time, it can be covered with plastic film (when the cover is closed, it can be used smoothly) Place a small hole for observation), after 15 days or so, when the sweet and sour taste and the smell of the wine appear.

If you use green clams such as hawthorn vine or radish clam, you should make it as fine as possible. In the first few days after the stocking, if there is too much water at the bottom, it should be turned over in time, mixed with hay powder, and re-stacked.

Note on the use of fermented feed: You can open the seal from the hole that was originally reserved for observation. Do not open it at will, so as not to mix in other bacteria, causing the feed to deteriorate.

With the feeding, after taking the material, the cover is good. The feed is best stirred with shabu-shabu, leftover soup or a small amount of concentrate, without cooking.

About 10 cm thick of feed on the periphery of the pile, due to the long exposure time before capping, the fermentation is not enough, the color and flavor may be poor, but the pig can still be fed.

The fermented feed contains very few bacteria, and sows and piglets can be fed at normal food intake.

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