Characteristic
1.Seeds type F1 hybrid chilli seeds
2.Fruit skin red.yellow.green
3.maturity days 90 days after sowing
5.Indoor or outdoor Both
6.Yield 2000 to 2500kgs/667㎡
7.Germination rate More than 85%
8.Tags Hybrid chilli seeds
Green Pepper And Hot Pepper Seed Green Pepper Seed,Hot Pepper Seed,Horn Pepper Seed, Capsicum Seed, Bell Pepper Seed Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com
The Hibiscus processing high-yield technology is introduced as follows:
First, the processing technology of jellyfish skin:
1, raw material processing: 1 this separation. The fresh jellyfish that will be caught or acquired will be cut off along the ventral surface of the umbrella body with a bamboo knife. When separating, leave the head and neck slightly longer to avoid breaking when processing the head. 2 Cut neck, clip and scrape red. Put the carcass flat on the concrete floor or the processing table with the inner umbrella face upwards, cut the neck meat and viscera with a knife, and go to the red pier. When the knife is dropped, it should be flat to make the thickness of the skin consistent. Then use a bamboo board to shave off the red clothes and back mucus and then rinse with seawater.
2. In the early days, it refers to adding the appropriate amount of seawater to the pool or plastic bucket. The amount of water should be able to stir the carcass, and 0.5 kg of barium per 100 kg of carcass should be added. Stir well and wait until the carcass is melted. Hold the carcass by hand. Put into the pool (barrel), stir gently to prevent crushing, so that the carcass can absorb the mash evenly, pickle it for 15 to 20 hours, and remove the bitumen as the first rind. The weight is about 50% of the fresh weight.
3, Diterpenes: Mix salt bran with a ratio of 5 kg per 100 kg salt. Take out the freshly crushed fleas, back up, and drain for 2 hours. After the rinsing and rinsing, mix the salt and mash for every 100 kg of fleas to avoid exposing the bottom of the urine. Then mix the mink with a mixture of salt and cesium. Sprinkle on the heart, do not disperse (because the meat is thick and the water is heavy), 6 to 7 pieces are served in the pool, until the pool is full, the top surface is sealed and the salt is not suitable, and the preserved skin is suitable. For ~7 days, the degree of halidness should be 14 to 16 Baume degrees. The weight after the second day accounted for 50% after the first day.
4. Sancha: refers to the mixture of salt and cesium added at the rate of 1.5 to 2 kg per 100 kg of salt. The ratio of salt to bismuth depends on the quality of the second molting. If this is relatively thin, it is appropriate to reduce the amount of helium. The second molt out of the pool for half an hour, according to the dehydrated brine for each hundred kilograms of suede with 18 kilograms of salt bran mixture, the suede is spread on the poolside concrete floor or processing table, with a batch of salt mixture, uniform Scattered on the pelt, each 7 to 8 sheets are served as a stack. They are placed in a flat pool and marinated for 5 to 7 days. The degree of mellowness is to reach 22~24 Baume degrees, and the yield is 9~11% of fresh carcass
5, dry: remove the three bark skin, on the floor or processing table with nylon net clothes, etc. to wipe off the red spots or dirt left by the skin, and then use the original halogen or preparation, the following It is better to step up to speed up the draining of the brine, to dry it, and to use a micro-droplet as a matter of course.
Exports should be dried up in three batches.
Second, the sea head processing technology
Processing process: mold rotten → early 矾 → second 矾 → three 矾 → dry
1. Mildew: The jellyfish heads will be piled up for about 5 hours to make them seep and bleed. The time for mildew depends on the freshness and temperature of steamed bread. When the temperature is high, it takes a long time to rot some of the head meat, affecting the freshness and yield. When the temperature is low, the time is short and it cannot be rotted. Net, not easy to eat and affect the appearance and product quality. Mild and good steamed bread washed with seawater.
2. In the early days, it means that every 100 by my head should be weighed with 0.4-0.6 kg of wolfberry liquid (with 0.6 kg after the beginning of autumn and then exposed), and the steamed buns should be mixed into the pool and marinated for about 20 hours. half an hour.
3. Diterpenes: refers to the proportion of salt and yttrium mixture is 3kg per 100kg of salt. The first step is to sprinkle a layer of salt and ytterbium mixture at the bottom of the pool. Then add the steamed buns into the pool for pickling. Adding salt to each b. Kilograms, a layer of steamed buns sprinkled with a layer of salt and bismuth mixture, each layer thickness of 15 centimeters is appropriate, half an hour marinated is the second sea buns. The weight of the second Bohai Sea bream is about 25% of the head weight of the oyster.
4. Sanken: refers to a mixture of salt and alfalfa mixed with 1.5 kg of cesium per 100 kg of salt. First, a layer of salt and cesium mixture is sprinkled on the bottom of the pool, and then a layer of yttrium is sprinkled with a layer of salt and ytterbium mixture. The amount is 100 kg/kg. Use 14-16 kilograms, salt-enclosed with salt caps, and three days after the first 7 days. The success rate is about 11% of fresh steamed bread.
5, mention dry: refers to the Santoutou out of the original brine at the same time grading one by one, were placed Lek brine to dry for about 7 days. Raise it up and down 2-3 times during the period of lifting. The degree of dryness must be achieved without live meat. It is advisable to use the material to hold the brine in drops.
Third, pay attention to storage, to protect product quality
In order to ensure long-term storage of processed sea bream products does not affect the quality, in line with national health standards, we must strengthen storage and storage.
1, careful operation, gently handle, to prevent damage, affect product quality.
2. When storing, it must be washed with muddy water to prevent odor caused by smell, sewage, and dirt.
3, cement pool must be washed, clean bamboo around, covered with plastic film before they can be stored.
4, pay attention to health, dust, dirt, pollution, anti-rain, raw water and sunlight exposure, to ventilate, cool, keep the temperature below 30 °C.
5. If stored for a long time, each layer must be sprinkled with (97:3) salt lick powder, filled with 22°C salt water, soaked in the flour surface, kept clean, and turned once every six months or a year. Stay for a few years.
Using this technology to process sea bream, its meat quality is dry and full, color is normal, shiny, toughness and elasticity is good and crisp and delicious, and the finished product rate is increased by more than 20%. According to statistics, the kilograms of fresh jellyfish can be processed into 9-11 kg of finished products.
4.Resistance Virus disease, blight
Sea bream processing high yield technology
After sea bream is processed with salt and alum flooding, the part of the umbrella is called jellyfish and the part of the wrist is called jellyfish. It is a precious seafood and is a best-selling product in the domestic and foreign markets. From January 1989, Dianbai County introduced and promoted advanced sea bream processing and high-yielding technologies, and processed a total output of 17,099 tons of sea bream products (referring to Sanhe, not mention dripping, the same below), with a total output value of 22,920,000 yuan and a total revenue of 8,803. Ten thousand yuan has achieved significant benefits.