I. Product Introduction Kinpo 2 is a high-performance feed fermentation starter developed by combining the latest microbiological engineering technologies from Europe, the US, Japan, and South Korea with proprietary research and development. Through advanced techniques such as separation, screening, mutation, purification, and rejuvenation, it has produced powerful microbial strains that are then blended with other functional components to create a dry, live microbial preparation. The product has a slight alcoholic scent and contains a variety of beneficial microorganisms, including Bacillus, lactic acid bacteria, yeast, and filamentous fungi. With over 1 billion viable cells per gram, it is ideal for fermenting various types of concentrated animal feeds. It can be used for all fermentable feed materials, offering a natural and eco-friendly microbial solution. II. Reference Recipe Soy sauce residue contains a high salt content, approximately 7-8%, which makes it unsuitable for large-scale feeding of pigs, as excessive consumption may lead to salt poisoning. It is typically used only as a seasoning feed. For pigs weighing less than 40 kg, soy sauce residue should not exceed 10% of the diet, while for pigs over 50 kg, it should be limited to 30%. Using it alone can result in reduced feed intake, nutritional deficiencies, or even severe health issues like gastroenteritis. A common reference formula includes about 30% soy sauce residue, 20% corn noodles, and 30% wheat bran, with the remaining portion made up of rice bran. The ratio of rice bran to soy sauce residue can be adjusted based on the moisture level of the bean dregs. The recommended dosage of Kinpo 2 is 1–2 times higher than standard. III. Operating Instructions First, mix the product thoroughly with the material to be fermented. If needed, use a gradual dilution method to ensure even distribution. Add water and mix well until the moisture content is between 65% and 75%. To check, grab a handful of the mixture: if you can see moisture but no dripping occurs, it’s just right. If it’s too wet and juice drips out, reduce the moisture. If it's too dry, add more water and remix. Place the mixture into containers like pots, jars, or plastic bags, seal them, and let them ferment for 2–3 days at room temperature. Fermentation is complete when the mixture becomes fragrant, sweet, and slightly alcoholic. For large-scale production, stack the mixture on a clean concrete floor or in a fermentation tank, cover with a plastic sheet, and allow it to ferment. IV. Notes to Consider 1. Ensure the material is sealed after stacking or loading, but avoid compacting it. 2. When removing the fermented material from a container, reseal it immediately to prevent contamination. 3. Avoid using spoiled or foul-smelling raw materials. Improper storage after fermentation can lead to mold or bad odors, making the feed unsafe for animals. 4. Dosage recommendations: For piglets, include 20–30% of the fermented feed in their diet. For larger pigs, chickens, and ducks, use 30–50% (in dry matter) when formulating full rations. Always introduce fermented feed gradually to avoid sudden dietary shocks. 5. Store the product in a cool, dry place to maintain its effectiveness.
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