Ifumbire y’inkoko Bagiteri - Ifumbire mvaruganda yangiza imyanda y’inkoko n’ibihingwa by’ibihingwa

Ifumbire y’inkoko Bagiteri - Ifumbire mvaruganda yangiza imyanda y’inkoko hamwe n’ibiti by’ibihingwa biranga Ishusho

Ibisobanuro bigufi:

Iki gicuruzwa nikintu cyateguwe na mikorobe idasanzwe ya fermentation igizwe naBacillus spp., Umusemburo, Aspergillus niger, hamwe na metabolic by-ibicuruzwa. Hamwe nubushuhe ≤ 6.0%, butanga ibikorwa biologiya byinshi kandi bikora neza.

Ohereza imeri kuri twe

Ibicuruzwa birambuye

Ibicuruzwa

Ibisobanuro bya tekiniki

Kubara Microbial Kubara: ≥ 200 × 10⁸ CFU / g

Ibirimwo: ≤ 6.0%

Ifishi: Ifu

Gupakira: 25kg / igikapu

Ubuzima bwa Shelf: Amezi 12 (abitswe ahantu hakonje, humye, hafunzwe)

Ibyingenzi Byingenzi & Inyungu

Kwangirika kwinshi: Imikorere myinshi ituma habaho gusenyuka neza kubintu kama.

Kurwanya indwara: Kurandura neza bagiteri zangiza, amagi ya parasite, nimbuto zibyatsi binyuze mu ifumbire mvaruganda.

Kurekura intungamubiri: Gutezimbere ibinyabuzima, kunoza intungamubiri no kuzamura ubutaka kama.

Porogaramu zitandukanye: Bikwiranye no gufumbira amatungo n’ifumbire y’inkoko, ibisigazwa by’ibihingwa nkibyatsi, ibishishwa, hamwe n’ibiti.

Guhinga Ibidukikije: Kugabanya kwanduza ibidukikije no gutanga ifumbire mvaruganda nziza.

Ahantu ho gusaba

Icyifuzo cyo gukoresha ifumbire mvaruganda:

Ifumbire y'inkoko

Amase y'amatungo

Ibihingwa by'ibihingwa (ibigori, ingano, umuceri, n'ibindi)

Indi myanda kama yubuhinzi

Ibihingwa

Amase y'amatungo

Ifumbire y'inkoko

Amabwiriza yo gukoresha

Ibikoresho by'ingenzi: Ifumbire y'inkoko cyangwa amatungo

Ibikoresho bifasha: Ibihingwa byatsi, umuceri wumuceri, ingano, ingano, nibindi.

Basabwe kuvanga igipimo (kuri toni y'ibikoresho):

Ibikoresho nyamukuru: kg 750-850

Ibikoresho bifasha: kg 150-250

Bagiteri ya fermentation: 200-500 g

Kwitegura:

1.Banza uvange bacteri za fermentation hamwe na kg 5 yumuceri cyangwa ingano kugirango bigabanuke.

2.Vanga ibintu byose kimwe.

3.Guhindura ubuhehere kuri 50-60% (kanda mumupira, ubuhehere buke hagati yintoki, nta gutonyanga, kumeneka iyo byamanutse).

4.Uburebure bw'ikirundo: byibura cm 80.

5.Hisha ikirundo buri munsi iyo ubushyuhe bwimbere bugeze kuri 50 ° C (umunsi 1 mubihe bishyushye, iminsi 2-33 mugihe cy'itumba).

6.Kuri 60 ° C, hindura ikirundo kabiri kumunsi kugeza ubushyuhe butajegajega.

7.Fmentation iruzuye mugihe ibikoresho bidafite impumuro mbi kandi bigaragara neza kandi byijimye.

Icyitonderwa: Ifumbire irashobora gukoreshwa muburyo butaziguye cyangwa gutunganywa (urugero, granulation) kubiciro byubucuruzi biri hejuru.

Ihame rya fermentation

Iki gicuruzwa gishyigikira fermentation ya aerobic, gitanga ubushyuhe bwo hejuru bukenewe kwica virusi, parasite, nimbuto zibyatsi. Ifasha kandi gukoresha ingufu nyinshi zikungahaye cyane nka karubone, kugabanya ingaruka nko gutwika imizi nyuma yubutaka.