ningxiahong goji fruit wine use fresh high quality Zhongning goji as material, and use Goji low temperature fermentation technology , to keep maximum color, aroma and flavor of Goji, ensure its nutrition and healthy function are fully exploited.
Ningxiahong Goji Wine use Goji juice low temperature fermentation technology, it is the only company own this honor in wine industry.
This methods of production can open and active the wax layer on the surface of Goji , release more than 90% active substances. More conducive to absorb nutritional of Goji ,and achieve balanced nutrition absorption. End the era that Chinese people drink medicinal liquor to preserve health and start a new fashion lifestyle to use goblet drink Goji wine. Compare to traditional steeping wine , not only with technology, flavor, color, but also with the value of nutritional health , Ningxiahong goji wine has a qualitative leap!
Goji Fruit Wine,Organic Goji Fruit Wine,Healthy Goji Fruit Wine,Natural Goji Fruit Wine Ningxiahong Goji Industry Group Company Limited , http://www.ningxiahonggroup.com
Pleurotus ostreatus treatment during tidal period
Pleurotus ostreatus is in the turn of tide, first to remove mushroom roots, dead mushrooms, use a sharp knife to dig the root, do not leave, pull out the dead mushroom. Secondly, the wall-type mushroom should be perforated with a wooden stick with a diameter of 2cm to 3cm on the wall of the fungus, and it should be drilled from the top to the bottom 20cm away from the bottom, and then the prepared nutrient water should be added from the hole and the ground irrigation should be less. Add water enough. Nutritional water available Taomi Shui, mushroom root soup, urea water and so on. The mushroom can be poured into the pool with water. Third, after the irrigation of the nutrient water, the water is stopped for 5 to 7 days. At this time, the air humidity is maintained at 70% to 80%. Do not be too low or too high. If the humidity is lower than 70%, the surface of the bacterial cells will become hard and dry, which will affect the tide mushroom. When the humidity is higher than 80%, the lower tide mushroom will occur early. In the case of undernutrition, the small bud will die due to lack of nutrition. Fourth, in the transitional period, the temperature can be appropriately increased to allow hyphae to recuperate and to lay a good foundation for the next tidal mushroom. At this time, pay attention to the temperature within the bacteria can not exceed 25 °C, otherwise it will make the hyphae die at high temperatures. If it exceeds 25°C, cool down promptly and apply water. Fifth, after 5 to 7 days, increase the air humidity to 80% to 90%, and perform the normal management of the lower tide mushroom.