Principles and methods of medication for prevention of eel disease-soaking method
Also known as immersion method, @ # @ 236 drugs are concentrated in smaller water bodies or containers to prepare higher concentrations of drugs to force eels to receive drugs in a relatively short period of time in order to kill pathogens. Such as soaking eel seeds with salt when planting seeds.
Its characteristics are: first, it is mainly used to kill pathogens on the body surface or Gill; second, it is mostly used for seedling disinfection or tool disinfection; third, it requires accurate drug concentration during operation, short time during operation, fast speed and light action.
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Breeding technique of Boleophthalmus mandshurica in soil pond
Turtle fish is a kind of fish with warm water, wide temperature and wide salinity. Its meat tastes delicious, has the effect of nourishing and strengthening the body, and is deeply loved by the coastal people in Zhejiang, Fujian, Guangdong, Taiwan and other provinces and the Japanese, so the market demand is very large and the price is expensive. Due to the gradual decline of the resources of the big fish, the culture of the big fish was started in the southeast coast of China in the 1980s. Because the fish has the characteristics of short food chain, less fish disease, long-distance transportation of live fish, easy to master culture technology, low culture cost and high economic benefit, so it has the characteristics of short food chain, less disease, long-distance transportation, easy to master culture technology, low culture cost and high economic benefit.
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Spoil the fish
The dross method is widely popular, and it is more common in Zhejiang, which is a traditional delicious preservation method. Meat, poultry eggs and fish can all process dregs food. The processing process of aquatic dregs can be divided into two stages: pickling and dehydration and seasoning storage. Pickling and dewatering usually adopts the method of short-term thin pickling and moderate drying in order to initially receive the effect of sterilization and bacteriostasis with a certain salty taste. it brings favorable conditions for further beautifying the taste. The seasoning materials are mainly lees and other materials.
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