Application of liquid complex biological additives

The raw materials for fermentation can be rice, broken rice, flour, corn flour, glutinous rice flour, sorghum flour, or wheat flour, and mild deterioration is not used. Take 25kg, add vitality 99 raw enzyme 200g, add clear water 85kg, Stir in ceramic jars and seal them with plastic film. After about ten days, dissolve them all. Stir like water without resistance. The method of use is as follows: The piglets are fed 20-day-old and can be fed 50ml per day; the weaned pigs (7-15kg) are fed 100-200ml per day, gradually enlarged, and the amount of diarrhea is appropriately increased; the piglet stage (15-35kg) daily Feed 300ml; Medium pig stage (35-60kg) feed 500ml daily; Big pig stage (above 60kg) feed 700ml every day; Health fluid feed amount is 1/4 of the amount of meal feeding for solid food, and block in feed together Hey, if the bar is not wet enough, you can add additional water and then stop. Local trials have shown that the health care solution can effectively prevent yellow-white piglets, reduce the frequency of diarrhea by more than 59%, increase the conversion rate of piglets by 14.2%, and increase daily weight gain by 21%. When growing and finishing pigs are used throughout the period, the average daily weight gain is at least 780g or more, which is more than 15% higher than that of the control group.

Dehydrated Ginger

Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products:

1. Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes.

2. Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste.

3. Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor.

4. Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks.

Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared.

Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder

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