How to ferment rice husk into a good matrix The main components of rice hull differ greatly depending on the variety, origin, and processing method. Generally, the water content is about 12%, carbon content is 36%, nitrogen content is 0.48%, and phosphorus content is 0.32. %, containing 0.27% of potassium, the composition of rice husk and rice straw is roughly similar, but rice husk has much higher silicic acid content than straw. The carbon-nitrogen ratio of rice hulls is as high as 75.6%, which is one of the organic materials that are difficult to ferment. Generally, it is difficult for the fermentation auxiliaries to “uniformize†them. Therefore, rice husk fermentation should first use urea "ammonia" treatment, or use livestock urine mixed ammoniation treatment in order to obtain a better fermentation effect.
How to operate? The first is the preparation of materials: about 1 ton of rice husks, 4 kg of urea and 10 kg of rice bran. Next, the rice husk is humidified, and 500 kg of water per ton of material is added (soaking) to make the moisture content reach 60 to 65%, and to accumulate for more than 24 hours. Then 4 kg of urea is added to 50 kg of water to make urea water and evenly sprinkled. In the rice husk stack, after 12 hours, 2 kg of microbial fermentation aid was mixed in 10 kg rice bran, fully "diluted", and then evenly spread in the rice husk pile. The stacking height did not exceed 2 m. Not more than 50m2 is appropriate; immediately after accumulation is covered with a breathable cover, so that insulation, moisture. When the fermentation temperature reaches 65-70°C and continues for 36 hours, it can be turned for the first time. Afterwards, it is turned over several times until the fermentation is completed. The "core†of management during this time is “incubationâ€. Under the premise of doing a good "ventilation", "moisturizing" management.
How to operate? The first is the preparation of materials: about 1 ton of rice husks, 4 kg of urea and 10 kg of rice bran. Next, the rice husk is humidified, and 500 kg of water per ton of material is added (soaking) to make the moisture content reach 60 to 65%, and to accumulate for more than 24 hours. Then 4 kg of urea is added to 50 kg of water to make urea water and evenly sprinkled. In the rice husk stack, after 12 hours, 2 kg of microbial fermentation aid was mixed in 10 kg rice bran, fully "diluted", and then evenly spread in the rice husk pile. The stacking height did not exceed 2 m. Not more than 50m2 is appropriate; immediately after accumulation is covered with a breathable cover, so that insulation, moisture. When the fermentation temperature reaches 65-70°C and continues for 36 hours, it can be turned for the first time. Afterwards, it is turned over several times until the fermentation is completed. The "core†of management during this time is “incubationâ€. Under the premise of doing a good "ventilation", "moisturizing" management.
Peeled Black Garlic is peel them first, and then fermentation,It's easy to eat.
We know that garlic itself is a very good health food, while the role of black garlic is really amazing. For diabetes, hypertension, high cholesterol, cancer prevention and treatment have a very significant effect.
Once you have peeled the clove it is ready to eat.Black Garlic
should have 24 months shelf life if stored in the correct conditions.
Peeled Black Garlic
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