Spring lamb production essentials

Every year from February to March, it is the lambing season. To give birth to the ewes, we must master four essentials:

First, prenatal preparation. At this time the weather is still warm and cold, the ewes must be prepared before lambing the delivery room, keep the temperature above 5 °C, and use 2% -4% to Su Su or 15% -20% vegetation gray water disinfection. The maternity floor is covered with hay or sand to keep it dry. At the same time, some disinfectant drugs (such as alcohol, iodine, etc.) and other tools should also be properly prepared.

Second, the production. When the ewes are delivered, the lambs expose both the front hooves and the heads mouth with the amniotic membrane. After the fetal water breaks for 10-30 minutes, the lamb can produce a smooth output. If the fetus is unable to produce a large ewes, it is necessary to hold the two forelimbs in the hands. With the ewe’s nuisance, gently pull it down. Lamb output, use iodine rubbed the umbilical cord on the lamb to prevent umbilical tinea. The end of childbirth helps the lamb to eat colostrum early.

Third, midwifery. In case of malposition, the ewe's hindquarters should be raised, the uncovered part of the fetus should be returned, the hand should enter the birth canal, the fetal position should be corrected, the ewes should be stretched by hand, and the fetus's two forelegs should be pulled out and then sent in. Repeat 3 - 4 times to produce.

Fourth, the first aid for frozen lambs. The frozen lamb should be immediately transferred to the warm room, placed in 38 °C water and gradually increase the temperature of the water to 40 °C (to expose the head), after 20-30 minutes warm bath, and then artificial respiration, generally available Save lives.

The edible part of cauliflower is the flower part of the dish. The raw materials are white, big, and free from diseases and insect pests. At the beginning of processing, the outer leaves and petioles are first cut off and cut into smaller pieces. Wash 2-3 times, blanch 1-2 minutes in 100 C hot water. Remove and quickly cool to below 10 C. Drain and freeze and pack.The whole process strictly controls the hygienic conditions and is committed to providing customers with safe, clean and healthy Frozen Broccoli.

 Frozen Cauliflower

Frozen Cauliflower

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