I. Mushroom arrangements: General production in early February, bagging sterilization in late April, mushrooming in early August and harvesting in early November. Second, species selection: Select high-temperature varieties, I use Suxiang 1, 1310 and other varieties. Third, cultivation sites: Cultivation sites should be as cool and moist as possible. Use greenhouses or under high-yielding forests, hill slopes and other places with a small arch shed for production, cover the shade net above the greenhouse, or in the shed to plant loofah, melon and other creeping crops. IV. Cultivation Management: 1 Formula: sawdust 80%, bran 18%, sugar and gypsum 1%, feed water ratio 1:1.2; sawdust 20%, corncob 60%, bran 15%, corn flour 4%, Gypsum 1%, feed water ratio 1:1.25 to 1.35. 2 Ingredients: raw materials are screened, remove hard objects such as wooden blocks to prevent puncture bags. According to the recipe requirements, take it and mix it. Bran can not be too much, too easy to make the material acid change. After the solution of sugar water, water, sprinkled into the material in portions and mix well. Afterwards, it is best to bag within 2 hours to prevent rancidity. When the temperature is high, 0.1% carbendazim or Keshiwang can be added to the feed. 3 bagging: adjust the pH to 6 to 6.5 with lime water, immediately after bagging, compaction, bagging machine, high-density low-pressure polyethylene film for bacteria bags, specification: length, width, and thickness It is 50 to 60 cm 15 to 17 cm 0.05 mm. 4 Sterilization: Immediately after bagging, the pot must be sterilized. The bag should be placed neatly. It is best to use a turnover basket. First use the fire to storm, within 2 to 3 hours to reach 100 °C for 8 to 10 hours, and then gradually cooling. 3 Inoculation: The sterilized bacteria bags are moved into the inoculation room and cross-stacked in a “well†shape. When the temperature drops below 28° C., the inoculation is performed. Before inoculation, all utensils in the inoculation room must be disinfected with a smoke disinfectant; bacteria bottle, bag surface and the operator's clothes, hands with 75% alcohol disinfection. The inoculation block is kept as intact as possible to allow the hyphae to germinate and survive. The speed of inoculation is faster and the amount of inoculum should be sufficient. In the inoculation room, people should avoid walking and talking. The best inoculation time is early or late. 6 bacteria: After inoculation, the bacteria bag will be lightly moved to the room, such as bacteria in the shed, disinfection before use, lime powder on the ground. Ventilate early and late when temperatures are high, and ventilate at low noon. Bags are inverted every 10 days. Check the growth of mycelia. Change the position of the upper, middle, and lower parts. Take it gently. If it is found that bacterial colonies within 5 cm, 95% alcohol or 20% formaldehyde injection, hand massage to infiltrate the drug, sealed with tape; serious pollution must be isolated and handled. As the mycelium grows, it is necessary to artificially increase oxygen in the mycelial growth site. Pay close attention to the germination temperature and adjust the stacking level as appropriate. 7 bag removal: the best period of bag removal is 10 to 15 days after the full bag, generally counted from the time of inoculation, early maturing varieties 60 to 65 days, late-maturing varieties of 80 to 90 days, the mycelium was pale yellow. 8 Phyllostachys sinensis: After removing the bag, the fungus rods are moved into a shed with a good bracket and placed vertically on the ground. A small shed is erected on the shed and covered with a thin plastic touch to facilitate moisture retention and attention to the shade. When the buds occur, ventilation should be strengthened daily to increase irrigation.
Frozen fish portion is the part of all
kinds of fishes, like fillet, roe, milt and so on. This category contains the
following products: Frozen Mackerel Fillet Piece, Mackerel Butterfly Fillet
Piece, Frozen Spanish Mackerel Fillet, Frozen Mahi Mahi Fillet, Frozen Mullet
Gutted, Frozen Mullet Roe, Frozen Mullet Milt, Frozen Mullet Gizzard, Frozen
Cooked Frigate Tuna Meat and Frozen Cooked Tuna Meat.
R & D and innovation is the focus of
modern enterprise, so our company have established cooperative relationship
with some famous universities like Zhejiang University of Technology and
Shanghai Ocean University and so on.
We will always strive to create more
delicious, natural and safer marine health food.
Frozen Fishes Portion
Frozen Fishes Portion,Frozen Mackerel Fillet Piece,Frozen Spanish Mackerel Fillet,Frozen Cooked Tuna Meat
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