Can't stop with Lishida Chilli Sauce!As one of favourite sauce of people who love super spicy food,you could dip spring rolls,meatballs and dumplings,stir fry noodles,pork and beef or cook vegetables and tofu dishes,and seasoning various dishes.Lishida Chilli Sauce is made from selected chilli,water,salt and other safe ingredients.It is an indispensable sauce of many families and restaurants.This product is available for bulk wholesale,especially for supermarket,catering and home.Now Lishida Chilli Sauce includes Red Chilli Sauce,Sriracha Chilli Sauce,garlice chilli sauce and Extra Hot Chilli Sauce etc. Chilli Sauce Red Chilli Sauce, Garlic Chilli Sauce,Extra Hot Chilli Sauce,Sriracha Chilli Sauce KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD , https://www.lishidafood.com
2. Improve the utilization of feed The crude long and hard roughage can be used for beef cattle after processing. The processing of grains can increase the digestibility of starch. The area of ​​crushed grains is much larger than the area of ​​unprocessed grains. This increases the area of ​​the rumen in contact with grains, promotes the digestion and absorption of starch, and accelerates the conversion of starch from fermentation to fatty acids. Digestibility.
The steaming of cereal grains (flakes) can increase the solubility of starch in the rumen, thereby increasing the starch fermentation performance. As a general rule, the greater the solubility of the feed, the higher the fermentation rate and the greater the total digestibility of the feed.
3. Increasing feed intake Increasing the intake of beef cattle is the basic condition for fast-feeding of beef cattle. After processing, the shape and volume of the feed will change, which will increase the feed intake of the cattle.
4, easy to store The feed processing can be to the purpose of storage. Nongbo.com
1. Increasing the palatability of feeds, especially the processing of roughages, makes raw cows less willing to feed raw materials. After processing, it improves palatability and increases feed intake.