Fermentation technology of bean dregs pig raising
The use of fermented soybean dregs to raise pigs is about 1 month earlier than normal feeding, which can save the cost of raising pigs and increase the economic benefits of farmers.
ã€Soybean residue fermentation processing technology】
1. Ingredient straw or straw occupies 5%-30%, bean dregs account for 60%-70%, feed for starter is added by 1‰-2‰, and the rest can use corn flour or rice bran, including corn flour or rice bran and bean dregs According to the actual conditions of bean dregs and other appropriate adjustments.
2. Mix the feed starter with corn flour or rice bran, dilute it in a ratio of 1:5, then mix well with the material to be fermented (in order to achieve the purpose of mixing, you can use a gradual dilution method), add water and mix well, The material moisture content is generally controlled between 65% and 75%. The judging method is to grab a handful of fermented material, watermark but not dripping with fingers, and release it to release the ground. If the juice can be squeezed out and the floor does not spread out, the moisture content is more than 75%. It is unfavorable if it is too dry or too wet and should be adjusted.
3, sealed fermentation mix and then immediately into the pots, tanks, pools, plastic bags and other containers, covered with plastic film, sealed at natural temperatures for 2-3d fermentation, such as fragrant, sweet, alcohol can feed Hey. When large-scale fermentation can be directly stacked in a clean concrete floor or fermentation tank, covered with a plastic film sealed fermentation. When the ingredients are fermented, the more corn flour is added, the stronger the aroma of the wine, and the less corn flour is added, the more acidic the aroma is. After the fermentation product is dried, the color is dark brown or brown, the color is uniform, and it is unique to fermented bean curd. fragrance.
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