Character:
15 to 32 degree
About 20cm length
The generation hybrid chinese chives seeds, good flavor and commodity, suit for seasons planting.
Cultivation point:
Chives Seeds / Small Leek Seeds Chives Seeds,Small Leek Seeds,Early Maturity Chives Seeds,Hybrid Leek Seeds Ningxia Zhongqing Agricultural Technology Co. Ltd. , http://www.zq-vegetableseeds.com
Variety type:
Early maturity chives variety
seeds type:
hybrid chinese Chives Seeds
Maturity:
About 38 days after sowing
Leaf color:
Green
Sowing dosage:
1.8 to 2kgs/667m2
Best growth temperature:
Planting season:
Seasons, according to the local climate
Application:
Open air or greenhouse
Size:
Other:
Plant space
Planting season
The grow temperature
10 to 20cm
According to the local climate
15 to 32 degree
1, organic lettuce beer. Barley malt→Drying→Crushing→Adding auxiliary materials→Saccharification→Filtering→Adding hops→Extraction→Main fermentation→Post fermentation→Adding bitter herbs→Extracting→Filtering→Sterilization→Cans. The main beer fermentation conditions are generally 6-12 °C, 7 days, post-fermentation 3.2-0 °C, 35-40 days. The dried bitter mustard root or sterilized bitter herbs can be added and leached for 7-15 days. This product produces carbon dioxide from fermentation without sodium benzoate, artificial carbon dioxide, and foam booster. The product contains natural VC, Bitter glycosides and chlorophyll, green color, refreshing taste, and can not be lit in summer. 2, organic bitter vegetables tea. Fresh bitter herbs→Cleaning→Drying→Baking→Cooling→Mix with green tea→Mineral water→Extraction→Adjustment→Filter→UHT Sterilization→Canned. The dried bitter herbs are dried naturally or dried in a drying room, baked in an oven or wok, and baked at 160°C for 30 seconds to 1 minute until the appearance is slightly yellowish. Add green tea and bitter herbs to mineral water for low temperature extraction. Honey and sugar can be added during deployment. UHT is ultra-high temperature sterilization with less nutrient loss. Herbal tea contains vitamins, minerals, bitterin, tea polyphenols, can reduce heat and reduce heat, prevent colds and lower blood lipids. 3, bitter lactic acid drinks. Fresh bitter herbs→Cleaning→Blanching→Juicing→Mixing→Sterilization→Inoculation fermentation→Adjustment→Homogeneity→Degassing→Sterilization→Canned. The blanching condition is 85°C for 5 minutes, and the blanching can destroy the enzyme to prevent browning and vitamin oxidation and improve the juice yield. Juice can be used after the deployment of white sugar, salt. Sterilization before fermentation, 90°C, 5 minutes, mixed symbiotic fermentation using Lactobacillus plantarum, Leuconostoc mesenteroides, etc. to produce better flavor. The fermentation temperature is 35-40°C and ends when the total acidity reaches 0.7-0.8. After the fermentation, the acidity is too high. White sugar and mineral water can be added to moderate the taste. The product has a high preservation rate of Vc, nitrite content is lower than fresh vegetables, contains natural lactic acid, is safe to drink and has appetizing health care effects. 4, bitter vegetables fruit and vegetable juice. Raw materials → Wash → Juice → Blend → Filter → Homogenize → Degas → Sterilize → Canned. Raw materials can be selected bitter herbs, apples, hawthorn, carrots, etc., UHT sterilization, aseptic brick packaging, products rich in vitamins, minerals, oligosaccharides, cellulose, etc., with beauty, health, blood fat reduction effect. 5, bitter ice cream. Ingredients → Mix → Filter → Juice → Sterilization → Cooling → Frozen → Stirring → Packaging → Hardening → Finished Product. The ingredients are fresh milk, fresh cream, milk powder, bitter juice, cocoa powder, natural pectin, lecithin. Ingredients dissolved and mixed evenly, total solids around 40%. UHT sterilization, 100-130°C, 3-5 seconds. It is then cooled to 2-4°C and allowed to mature for 4-12 hours. In an ice cream maker, freeze stirring at −12 to −18° C. for 10 minutes. Packaging, hardening at -18°C for 12 hours. 6, bitter vegetables vinegar. Bitter herbs, apples → washing → crushing → alcohol fermentation → acetic acid fermentation → vinegar sterilizing → sterilization → canning. The bitter vegetables in the raw material account for about 20-30% of the ratio. The bitter herbs are hot for 3-5 minutes in boiling water, and the apples are boiled for 20-30 minutes, cooled and broken by the crusher. Inoculate alcoholic yeast 3-5%, 28-30°C, ferment for 5-7 days. After the alcohol fermentation, 50% of the raw materials of the chaff and 10% of the vinegar mother liquor are added to stir, and the acetic acid fermentation is performed at 30-35° C., and the air is vortexed regularly to promote vinegarization. After 3 months, add 3% salt to make embryos, aging about 7 days. Pour vinegar and pasteurize at 70°C for 10 minutes. 7, bitter vegetables mud. Bitterweed → Wash → Boil → Mud → Blend → Concentrate → Canned → Sterilize → Finished product. Choose fresh young rooted bitter herbs, clean, and bake at 85°C for 3 minutes. Beat with a beater into a uniform fine mud, add the right amount of white sugar, salt, natural pectin, mineral water to mix evenly. Concentration under reduced pressure, conditions are 650 mmHg, 50-60°C, and soluble solids are around 60%. Canned in glass bottles, sterilized in boiling water for 5-10 minutes, and cooled and served. 8, bitter vegetables milk tablets. The bitter herbs extract and the milk powder are compressed. 9, bitter vegetables coffee. Bitter powder and coffee bean powder are formulated. 10, bitter freeze-dried powder. Bitter herbs → Cleaning → Blanching → Cooling → Drying → Milling → Vacuum packaging. The fresh whole rooted bitter mustard was selected, washed, and blanched at 90° C. for 1-2 minutes, cooled, cooled to −18° C., vacuum-sublimed and dried, ground by a pulverizer, and vacuum-packed. Bitter powder can be widely used in food industry and pharmaceuticals.