Processing method of Butterfly Pig head
Butterfly pig head color is yellow, delicious and mellow, purple through red, fat but not greasy, deeply loved by consumers.
⑴ material selection: choose healthy, disease-free and disability-free pig head, plump head, moderate size, intact ears, nose and mouth. ⑵ ingredients: every 50 kg of fresh pig head meat, 4 kg of refined salt, 50 grams of pepper, ginger, star anise, 150g of liquor, 25g of native nitrate, and appropriate amount of spices. ⑶ finishing: bony pig head, remove scalp villi, residual hair and hair roots, rinse with 40 ℃ warm water. ⑷ pickling: smear the washed and drained pig head evenly with ingredients, marinate it in the tank for 7-9 days, turn the jar once, and soak all kinds of ingredients evenly. ⑸ support plate: take out the pickled pig's head from the jar and spread the scalp with bamboo slices to make the left and right facial skin and nose tip in the shape of "one", like flying butterfly wings. ⑹ coloring: color the pig's head with sugar and spices respectively to make the pig's head bright and wax yellow. ⑺ barbecue: put the painted pig head into the barbecue and barbecue for about 48 hours. The temperature should be controlled at low, then high and then decreased, that is, the temperature should be controlled at 40 ℃ when entering the baking room, then gradually rise to 60 ℃, and then slowly drop to 40 ℃. When the pig head skin is shiny and wax yellow, the muscle is jujube red, the sebum is yellow and white, and the fragrance has no peculiar smell, the baking can be stopped, and the pig head is taken out as the finished product.
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Stomatitis, a common medical disease in dogs
Stomatitis can be divided into catarrhal, vesicular and ulcerative stomatitis according to the nature of inflammation, and catarrhal stomatitis is more common. [etiology] the most common causes are hard bones, sharp teeth, nails, wire and other direct damage to oral mucosa, followed by secondary infection and stomatitis; followed by accidental ingestion of quicklime, ammonia, mildew feed, excessive concentration of irritant drugs; followed by tongue injury, pharynx fire or some infectious diseases. [diagnostic essentials] diseased dogs refuse to eat coarse and hard feed, prefer liquid feed and
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Cage cultivation techniques of Pseudosciaena Crocea fingerling
First, the setting of the cage 1. The flow velocity of the selected sea area is generally less than 1 m / s, and the flow direction is straight and stable, avoiding being set in the sea area with migratory cyclone. At low tide, the bottom of the box should be more than 1.5 meters from the bottom of the sea. The surface water temperature of the sea area is 7: 30 ℃, the salinity is 12: 32, and the transparency is between 0.2 and 3.0 meters. two。 Selection of cage specifications at present, the cages for cultivating Pseudosciaena Crocea fingerlings are all floating cages, that is, the cages are suspended in 10 wooden frames of 5 meters × 5 meters.
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