Salted fermented feed is good for pigs

The variety of the hay powder (grass or crop straw dried and crushed), rice bran (or bran), boiling water and salt are weighed by 25%, 67%, 7% and 1%, respectively. The water is turned on, and it is cooled to 40 ° C. When there is a smell of scented wine in about 3 days, it indicates 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.

Long-acting fermentation While preparing the meat, it is necessary to prepare the long-term fermentation raw materials. The water lotus, hay powder, rice bran and the meat are weighed according to the ratio of 75%, 14%, 5% and 6% respectively. First mix the meat with hay powder and rice bran, then mix it with water lotus. The lotus flower should be chopped and sun-dried until the leaves are rolled up. It is stacked indoors. Before stacking, also lay a 10 cm thick hay bottom. When stacking materials, it should be stepped up and raised in layers, 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, the plastic film can be used for sealing (the cover can be used smoothly) Place a small hole for easy observation), after 15 days or so, when the sweet and sour and wine flavors 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 opened in time, mixed with hay powder, and re-stacked.