1, Beans seedlings: Because the beans are relatively cold, so you can choose the warm season when planting, it is best to spring or summer. The seed can be first immersed in hot water. Generally, the temperature of the hot water is kept between 20 ° C and 30 ° C. Normally, the bulb will grow about 12 hours, and then the bean seedlings will be placed in the nursery. Breeding in the box, the only way to better improve the survival rate of the bean seedlings.
2, aquaculture management: the base fertilizer can take organic compound fertilizer or farmyard fertilizer, and the base fertilizer is sprinkled with lime to prevent the growth of the seedlings. When starting planting, it is better to keep a spacing of 20 cm between each plant. It is best to make the base fertilizer before transplanting, which is better for the seedlings to grow better.
3, insert: If the beans have been very long, you can start to insert the frame, in particular, the main root can not be injured in the process of inserting the frame, once it is very damaged, it is easy to cause the beans to continue to grow, conditions If it is allowed, it can be fixed by using the more scientific stereo insert material, which is also beneficial for later harvesting.
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Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions.
Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag
Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder
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