Unexpectedly, this order has greatly stimulated the export of domestic agricultural products. Pen, fun, pavilion www. biquge。 info Previously, the green onions and garlic from Hedong Province were exported to Japan and South Korea, while the potatoes from Hei Province were exported to Japan, South Korea and Russia, and the beef from Inner Mongolia was also exported to Japan and South Korea, but this time it was the inland provinces that exported sheep. This shows that there are significant export opportunities for the aquaculture industry. As long as your goods are good, foreigners will pay for them the same.

Moreover, the topic of mutton exports has subverted the previous myth that foreigners eat beef and mutton, except for religious beliefs, people in most regions eat pork, the most famous of which are Germany, Spain and Italy. Even the reports that have been advocating that the people of the United States are giving up pork were finally defeated by the hot dogs of the United States. Actually, dig deeper and look at the problem. The main reason is none other than money. Most of the world's population, including the United States, is also a huge proportion of the poor, and these people simply cannot afford to consume beef. Beef and mutton are not only expensive in China, but also in the world.

So except for the religious believers who say that all the hooves are divided and the animals that cannot be ruminated are inedible, everyone else will ingest pork, and for this reason, pork farms are actually found all over the world. The farms in the United States, Canada and Australia are even unimaginable in China. For a time, many young brothers with ideals and ambitions who wanted to export pork were singled out one after another and began to set up pig farms, and the scale was not small.

This is in the hands of Jia Hongtu, Jia Hongtu actually did not plan to make money to run a feed factory, but this time it was really unintentional, because there are only a few feed factories in China, and the price has been high. But a lot of Jia Hongtu's side is synthetic fertilizers, such as sake lees.

Since the beginning of collecting grain into the warehouse a year ago, Jia Hongtu's distillery has been running first. In fact, liquor has always occupied a large proportion of China's culture, and even in famous books, liquor culture is often mentioned. For example, in the Romance of the Three Kingdoms, Wenjiu slashed Huaxiong, uh, I have to say that many scenes in the Three Kingdoms are fake. During the Three Kingdoms period, you couldn't drink even if you were in a hurry, and a banquet would take at least five days, and drinking would be in a hurry.

In the Han Dynasty, our wine-making method still relied on natural fermentation, and the wine produced was turbid and needed to be filtered, so the ancient people used the preparation of sunflower to make a filter, and the wine was poured on it, so that it could penetrate naturally, and then flow into the bowl to drink. It's not on TV, it's wine when you pour it into the wine jar. With this infiltration, a bowl of wine takes about 40 minutes, so if you ask Zhang Fei to drink, it will take 7 craftsmen two days to make up 10 jars of wine. These can be filtered for up to 7 days before turning sour. Therefore, every time the guests are invited to the banquet, they are also agreed in advance.

In fact, many people in ancient times were greedy for cups, in fact, because of such wine, you can never wait.

After the Song Dynasty, there was a distillation method and a cold cellar method, and the wine at this time was divided into two parts. However, the amount of alcohol produced by the distillation method is too small, and then the blending is more troublesome, mainly because most people drank water wine before, and the degree was about 13 degrees, while the highest distillation method was 89 degrees, so the blending required a lot of manpower and experience, so it was temporarily abandoned.

In the Yuan Dynasty, the Mongolian people liked high-alcohol liquor, and in the more than 100 years of the Yuan Dynasty, distilled liquor developed rapidly, and the degree and data also tended to be perfect.

By the time of the Ming Dynasty, baijiu had moved from distillation to mixed distillation and double distillation. The liquor that comes out of the mixed distillation is the liquor we drink today, and the liquor that comes out of double distillation is divided into one double distillation and two single distillations. A lot of the wine we can see is made in this way, and the representative of the two single steaming is the second pot head.

No matter how the wine is steamed, sake lees will appear, and in Jia Hongtu's winery, there are a lot of sake lees. The sake lees were first left and mixed with flour, and then made into dough, which is what we later called steamed buns. That's right, before the Song Dynasty, there were no steamed buns, and it was because of the sake lees that some people began to think of it. Distiller's lees dough is a very popular product, and even now, as long as it is handled well, there are still people who buy it because of the incredible aroma. Moreover, this kind of thing with live bacteria will also make people's appetite high.

However, in ancient times, grinding sake lees into powder was a troublesome thing, so some people drew out the active bacteria in the sake lees and used them to make noodles, and some people began to think of flour fat, so we have the steamed buns we eat now.

It's far away again,

When feeding animals such as cows and pigs, sake lees also has the effect of promoting digestion and increasing appetite. Therefore, a good feed must have the smell of wine in it, and that is sake lees. Because sake lees promote eating, soybean cake (called soybean cake in most areas) increases nutrition, grain powder is actually just a main mixture, plus bone meal, increase calcium, so animals will grow faster.

Jia Hongtu's pig feed is like this, and I feel that the pigs are okay to eat. But cattle are a different way of raising them.

In ancient China, there was a method of raising cattle with bolts. However, it has never been promoted among the people. The main reason is that the calcium can't keep up, and many cattle are too big and will die of heart disease.

Jia Hongtu extracted Baidu's experience here, and improved the feed ratio of cattle, with the ratio of distiller's grains 7, saccharified feed 2, and bone meal 1. A month later, the initial results were achieved, and the average weight of each cow was about 180 catties, and it was expected to be slaughtered in four months.

Cattle raised on bolls and slaughtered cannot be transported, because the cattle have been kneeling on the ground for a long time, and the calves have completely shrunk, but the meat yield is 4 layers higher than that of traditional cattle herding and pen feeding. In addition, the meat quality of the beef raised by the bolted cattle meets the standard of Kobe beef, and it can be cut and eaten raw.

Many people in China know that sake lees can promote animal appetite, so many wineries have bought sake lees, but they don't know that there are many ways to do this, but they just add sake lees to feed, and in the end, few people can really make a profit. But Jia Hongtu is not a problem, because the super Baidu in the piggy bank is assisted by a lot of practice and theory, and after a month, both the pig farm and the cattle pen are going smoothly, and the results are gratifying.

On the other hand, the rise of a large number of aquaculture industries in China has also allowed Jia Hongtu's feed to start selling, but the market feedback will have to wait for a while to come out. On the liquor side, Jia Hongtu began to cellar a large number of wines, and the liquor is not afraid of aging. The older the wine, the better it is in terms of taste and quality. In order to ensure future sales, Jia Hongtu rarely blends and is all puree cellars. And the name of the liquor is called the aging cellar.