The market has strict requirements on the quality of Rex rabbit fur. In production, Rex rabbit breeders should do the following:
1, feed nutrition. Rex rabbits are both skin and meat rabbits, high levels of feed nutrients, generally require about 18% crude protein, about 7% crude fiber, about 4% crude fat, calcium and phosphorus are about 0.9%, 0.9% sulfur amino acids.
2, timely treatment. Once a rabbit has rickets, it must be treated promptly. Treatment: According to the number and size of rabbit rickets, take 1-5 grams of realgar at the end of the study, first scrape the plaque, add realgar into a paste of appropriate amount of diesel oil, apply to the affected area, once a day, morning and evening It usually recovers in two days.
3, appropriate skin age. Slaughtered rabbits are generally selected around 6 months of age when the fur is mature and the body weight is 2.5 kg or more. The slaughter time is generally selected in winter. At this time, the board skin is clean, the half hair is thick, the gloss is good, and it is easy to store.
4, preserved and preserved. Remove contaminated debris from the skin, and then spread evenly on the fresh skin with 35%-50% salt of fresh skin, marinate for about 7 days, or soak the fresh skin with 25% salt solution 16-24 Hours, remove the water, and then marinate and dry naturally with 20%-25% salt.
5, scientific storage. After a small amount of rabbit skin is air-dried, the skin is put on the skin and the hair is on the hair, and a small amount of naphthalene powder is sprinkled between the skin and the skin. A large number of rex rabbits were allowed to enter the warehouse, and the relative humidity of the salt wet-tank warehouse was 80% and the temperature was below 12°C. The relative humidity of the pale-dried skin and salt-dried skin warehouse was 60% and the temperature was about 10°C.
6, correct control. Rex Rabbit skin tanning process: Chopping - soaking - degreasing - re-dehydration - again to the meat - pickled - tanning - neutralizing - water - fat - dry - dry shovel - finishing. Each process time: immersed in water for about 20 hours, degreasing for 1 hour, soaking in acid and boiling for 48 hours each. Temperature: Immerse in water at about 25°C, degrease at about 39°C, retort at about 36°C, neutralize at about 30°C, add fat at 40°C to 60°C. In addition, the amount of various reagents should also be accurate.
We are engaged in offering a wide range of Fresh Capsicum especially Green Capsicum. Acknowledged for its supreme taste, these products are offered in different packing as per the assorted requirements of our patrons. The offered products are uniquely developed by trained and skillful personnel. This capsicum is widely used to prepare snacks, vegetarian dishes, and fast foods. The offered capsicum is grown with the help of sophisticated growing methods under the most favorable conditions in conformity with set food quality norms. Our provided capsicum is mostly used crude as a part of plates of mixed greens, marinated and hurled into pasta
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