Bitter Gourd Seeds Bitter Gourd Seeds,Bitter Melon Seed,Clean Bitter Gourd Seed,Safe Bitter Gourd Seed,Healthy Bitter Gourd Seed Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com
Cultivation points:
Bacon product processing
1, the choice of materials and cut billets using thin skin tender, fat pork in 1.5cm above the fresh pork as raw material, fat and thin ratio is generally about 5:5 or 4:6, remove bones, cut into width 2-3cm, length 35- 45cm of meat strips, the end of the fat with a knife with a sharp knife through a small hole, tied rope to facilitate hanging. 2. Wash the rind with warm water to remove oil stains and surface oil. The water temperature varies depending on the variety, flavor, and production method. 3, pickled generally use dry pickling and wet pickling. The dry-curing method is to wipe the ingredients directly by hand in the flesh, and the parts should be wiped and must not be missed. Put the meat in the tank or the pool after the wipe is finished. When it is put, the skin is on the bottom and the meat is facing upwards. Place it neatly in the pickle jar. Finally, sprinkle the seasoning all over the meat layer in the tank. When wet pickling is used to prepare pickling liquids, the amount of water is limited to completely immersing the marinated meat. Turn stirring tank once every 3-4 hours, so as not to sink ingredients into the bottom, so that the meat upside down evenly. Pickling time varies depending on the product, generally ranging from 12 to 24 hours, with a degree of marinating. 4, baking or smoked bacon due to more fat, generally the temperature is controlled at 50-60 °C. Baking or baking time varies from product to product. Peel the meat with a bright red color and a transparent or milky white fat. The commonly used fuels for smoked cooking are charcoal, sawdust, glutinous grains, and oyster shells. The purpose of smoke-curing is to evaporate and dry the product. Second, the phenols and aldehydes in the tobacco can be sterilized, preserved, and oxidized, and the products have special properties. fragrance. After the bacon has been exported, it should be allowed to cool in a ventilated place and then stored or packaged after the heat has been exhausted.
Germination rate
More than 90%
Growth temperature
18 to 32 degrees
Resistance
Cold resistant
Tags
Seeds quality
Purity
Neatness
Germination percentage
Moisture
Origin
≥98.0%
≥ 99.0%
≥ 90.0%
≤8.0%
China
Best grow temperature:18 to 32 degrees
Sowing dosage:0.4kgs/667m2