How to maintain daily management of chicken bed
How to maintain and manage the chicken bed?
Whether the use of fermented bed chickens can be successfully used, in addition to the use of branded hard fermentation bed fermentation agent (Kimbera dry fermentation bed fermentation agent) but also to do a good job of routine maintenance management. Into the chicken for the observation period of one week to prevent litter surface dust. This week generally does not require special management. The main observation is the distribution of chicken defecation and urination, the chicken activity, and whether or not abnormalities are found.
After one week, the litter is generally adjusted 1-2 times a week according to the humidity of the litter and fermentation conditions. If the litter is too dry and dust is present, proper amount of water mist should be sprayed on the surface of the litter and the house regularly for 7-10 days depending on the dry and wet conditions of the litter, which can increase the vitality of microorganisms, and accelerate the degradation and digestion of fecal matter. Use a fork to spread chicken manure that is particularly concentrated; add appropriate amount of raw materials such as sawdust, chaff, etc. in a particularly wet place at a litter ratio; use a fork or portable ploughshare to loosen firmer litter. Flatten the uneven surface.
Every 30 days from the date of entering the chicken, overturning material once in a big move. Use tools such as forks or tweezers in the broiler house to disperse the excreta in the place where the excrement is more concentrated, and repeatedly twist it evenly from the bottom; add some sawdust, chaff, and other litter materials to the place with much moisture; The water content of the litter determines whether it is fully flipped. If there is a lot of water and the ammonia smell is thick, it should be thoroughly flipped up and down. Nutritional litter materials and fermentation strains can be properly supplemented as appropriate.
Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Black Garlic Production Process
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic
Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com