How can chemical feed reach the highest limit

2. Adopt installment payment to sell feed, or for some farmers can wait for livestock to be listed in the collection of money, rural areas are local people with relatively high credit. Promote the amount of feed purchased by the door.

3. I also imitate the base and make economic benefits. Do your own breeding imitation, I believe that more and more people will join your team, buy your feed and believe in your products.

4. As a veterinarian, you should vigorously help farmers solve problems, use your technology to teach them to get rich through breeding, and why not do it when the masses are rich.

5. Take preferential treatment for old customers, the more you buy, the more preferential policies, such as "100 kilograms of discounts".

6. We should care about the sales of farmers' livestock, give them advice, find markets, and develop together with farmers.

7. As an expert in animal husbandry, in order to promote the development of local agriculture, you can establish an animal husbandry society, train them to help them with knowledge, and help farmers get rich.

We are very fateful! I am a professional in feed veterinary medicine. It's been a few years. Let me give you an analysis of how my dealers are bigger and stronger!

Due to the current inventory is too low, the price of meat is low, the state has also taken measures such as subsidies and insurance for pig breeding, but due to the risk and the impact of the piglet breeding cycle and grain, the people's enthusiasm for seedlings and supplements is not high, in this case I have drawn up the following plan for your reference:

Plan 1: First of all, it depends on the popularity of your manufacturer's products, if it is a national brand, such as new hope; Shandong Liuhe; If you want to wait for the brand of a well-known manufacturer, the general supplier will provide you with some sales channels; Mode; Wait a minute.

Plan 2: If you have a well-known product in the local area, then what you need to do is to first do a good job in your local more prestigious and authoritative breeding factory, or the relationship between farmers and veterinary drug distributors, and indirectly let him help you establish a reputation. But don't ignore the power of **, in short, the quality of the product, your after-sales system.

are very important.

Plan three: to your manufacturer to technical personnel you organize your own lecture type: convene farmers for technical lectures, exchanges, to achieve the purpose of allowing offline customers and farmers to buy products, to improve the enthusiasm and confidence of customers is extremely beneficial, and can arrange small gifts, prizes, meals, accommodation, the cost ratio is:

1:1:1 is the manufacturer 1 salesman (or your upstream supplier), and the other 1 is your closest. This is a sales model often used by major manufacturers. Good luck with your business!

Hello, just put quality first.

Popularize. By registering a well-known ** free member, publishing your effective ** information, and timely updating and maintenance, the inclusion rate of Baidu is promoted, and the effect is visible.

Through and through. Everyone buys good things.

If it's a 100:1 ratio compression, it's possible, like some of the images I recorded with screen recording experts, a total of more than 100 megabytes, compressed to more than 1MB points.

Compression mainly depends on whether the regularity of the file content is strong, and if it is strong, the compression software will use a more optimized algorithm to compress it to the maximum extent. For example, if you compress "121212121212", you can replace it with "512", 5 means five, 12 represents content, and 9 bits are completely suppressed, which is a very regular content; But if it's a very irregular content like "1219889779121", it's hard to compress it small.

It is unlikely that you can achieve the maximum compression by yourself, unless you are a master programmer (at least at the C level), you can only rely on the software's own compression algorithm, such as WinRAR's own compression algorithm.

That's bragging.

There is a limit to compression, and depending on the actual situation of the file, 1g is pressed to 1m....I'll give you a 1G rmvb movie, you have the ability to press it out. What do you need broadband?

Of course, it is still possible to compress 1G TXT to the 10M level, depending on the regularity of the content.

Same as above, you see if it can still be used after unzipping, and how long it takes to compress this thing.

You can name the software so that it can be solved for you.

This is just a trick played by the manufacturer - there must be a lot of duplicate data in the test files provided. Although the compression effect varies from case to situation, there is a theoretical limit to lossless compression. It is not possible to achieve such a high compression ratio under normal circumstances.

It is impossible to maximize the performance of all hardware. There is only a high or low value for money.

Then there will be no protection, danger, don't move casually, it's very expensive.

Naturally, it is at room temperature, and then put it in an incubator of about 4 degrees (above zero), and heat it in a microwave oven after 24 hours, and the freshness is basically unchanged, but if it is hot, you can't put coriander and other tender vegetables in, and mushrooms can be put in the soup for a long time, and then it can't be guaranteed to be long, so it's quick-frozen, cool the food at the fastest speed, quickly put it into an environment below -30 degrees, and melt slowly when eating, in case the cells break down, and you can also maintain a certain freshness, but the original flavor is impossible.

Hello!!

Totally agree with the upstairs "aibunny.""opinions.

Blast freezing is the only way to keep meat fresh.

Because quick-freezing can avoid the formation of large ice crystals between meat food cells, which can reduce the precipitation of intracellular water, less juice loss during thawing, the time of contact between concentrated solutes and food tissues, colloids and various components inside the cell tissue is significantly shortened, and the harm of concentration is reduced to a minimum, and the food is quickly reduced to the temperature of microbial growth activities, which favorably resists the growth of microorganisms and their biochemical reactions.

These are necessary conditions to ensure the freshness of meat products.

Thank you!!

Seal the package immediately and avoid contact with air as much as possible.

It can be packed in a crisper bag.

If you have a refrigerator, as long as you are not afraid that the refrigerator will break, then put it in as soon as it is cooked, the sooner the better, in short, the shorter the contact with the air, the better

Like sushi and fried food, it doesn't matter, the storage time is quite long, just use a safety bag to pack it, this kind of food does not need to be put in the refrigerator, it will affect the taste drops.

But what to eat, it's all delicious when it's just cooked, hehe.

Blast freezing is the best way to maintain freshness, and it is best to put it hot in the refrigerator to cool it first, and then put it in the refrigerator with ice cubes in it before leaving.

Quickly cooled, vacuum-sealed, can keep food fresh for about 100 hours.

Wait for it to cool down and freeze it immediately to prolong the storage time

Personally, I think it's more practical to buy a thermos or something.

I think you still have to wait until it's time to eat before you do it or buy it. It's a little more hungry, at that time it was the freshest, most nutritious taste and the best, I believe you will be wronged for your own mouth.

The easiest way is to put the food in the lock crisper as soon as it is ready, and the effect is very good.

Flash freezing is the best way to maintain freshness, but some nutrients are lost.

Apply a layer of cream to the surface of the food to prevent the food from drying out and hardening. It also keeps it fresh. I do this a lot, but I always remember not to put too much of it.

Vegetables are similar to other things, and the fewer the processing steps, the more nutrients are preserved. Whole foods are popular because they have little nutrient loss and do not contain chemical additives. However, some unprocessed or cooked natural foods have some ingredients that can hinder or inhibit the absorption of nutrients, which are not toxic to the human body, but through the inhibition and interference of nutrients, it will cause the body to absorb certain nutrients impaired, so that the human body has nutritional deficiencies, affecting health and bodybuilding.

Let's take a closer look at what other ways you can preserve the most nutrients from vegetables without causing harm to your body.

Eat and buy as you go, keep the refrigerator fresh, the nutritional value of food is generally the highest when it is fresh, and it decreases with the extension of storage time, so don't buy too much food each time. If it is not convenient to purchase, you can put it in the refrigerator to keep it fresh. If the freshness temperature is set at about 5 degrees, the nutrient loss rate will be smaller.

Wash the key points, avoid leaving it for a long time, do not soak it for a long time when washing vegetables, and do not cut it and wash it again, which will cause a large loss of water-soluble vitamins in it. The correct way to do this is to wash it before cutting it. In addition, the washed vegetables should be cooked immediately, and some nutrients will be lost if left for a long time.

Try to eat raw, fry quickly on high heat, eat raw vegetables that can be eaten raw, need to cook, fry until they are broken, do not need to stew for a long time, especially green leafy vegetables are not suitable. Some vitamins in leafy greens (such as folic acid) break down when heated, so try to stir-fry them quickly over high heat to retain as much nutrients as possible.

Don't eat leftovers, and eat the finished vegetables as soon as possible. According to research, more than half of the vitamins in fried vegetables will be lost if they are left to sit for 20 minutes.

You can choose organic food, organic food is more expensive, if the economic conditions allow, you can buy it for expectant mothers, but organic food compared with ordinary food, the advantages are not very obvious.

Vegetables are one of the essential foods in people's daily diet. Vegetables provide a variety of vitamins and minerals that are essential for the body. According to the statistics of the Food and Agriculture Organization of the United Nations in 1990, 90% of the essential vitamin C and 60% of vitamin A come from vegetables.

In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health.

However, the real nutritional value of vegetables depends not only on their own nutrients, but also on the preservation rate of nutrients during vegetable processing, so the cooking method will directly affect the quality of food.

So, how to cook to maximize the preservation of nutrients in vegetables and better absorption?

1.Blanch in boiling water.

Some vegetables are more conducive to nutrient absorption after blanching and then eating. First of all, vegetables that contain more oxalic acid, such as spinach, bamboo shoots, etc. Oxalic acid will combine with calcium in the intestine to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium, but oxalic acid is easily soluble in water, and most of the oxalic acid can be removed by blanching it before eating.

This is followed by nutrient-rich cruciferous vegetables such as broccoli, cauliflower, etc. These vegetables taste better when blanched, and the rich fiber in them is easier to digest. Finally, mustard vegetables such as kohlrabi, etc.

They contain a nutrient called glucosinolated, which can be hydrolyzed to produce volatile mustard oil, which has the effect of promoting digestion and absorption. However, vegetables that do not need to be blanched should be blanched as much as possible to avoid the loss of some vitamins.

2.Stir-fry in a hurry.

For example, pork is rich in vitamin B1, and the loss rate of vitamin B1 is 13% when the meat is shredded and stir-fried, while the loss rate of vitamin B1 is 65% when cut into pieces and simmered.

3.Cold. In addition, adding vinegar during cold dressing is conducive to the preservation of vitamin C, adding vegetable oil is conducive to the absorption of carotene, adding onions, ginger and garlic can improve the utilization rate of vitamin B1 and B2, and has a bactericidal effect.

4.Thicken. Thickening avoids the loss of nutrients. Because the thiocyanide group contained in starch can protect vitamin C.

5.Put the vinegar. When the vegetables are fried and about to come out of the pot, adding vinegar appropriately can protect the vitamins from being destroyed, such as vinegar cabbage, vinegar boiled bean sprouts, etc.

6.Do not add alkali.

Alkali causes the loss of nutrients such as vitamins and minerals in food, especially vitamin B1, which is almost completely lost.

1.Choosing a dish:

Try to keep the old leaves as much as possible. Due to the long growth period and long time of receiving light, the nutrients in the old leaves accumulate more. In addition, the leaves of vegetables have a higher content of vitamin C than the stems, and the outer leaves have a higher content than the inner leaves.

2.Wash vegetables: Wash before cutting, and stop soaking in moderation. Because many vitamins in vegetables are water-soluble, a long time after cutting and then washing or soaking will dissolve them in water, resulting in nutrient loss.

3.Cutting vegetables: Stir-fry as you cut, and do not leave them for a long time after cutting. The oxygen content in the air is high, and vegetables are left in it for a long time, especially in high temperature and direct sunlight, vitamin A and vitamin C will be degraded quickly.

4.Cooking: Adding a little vinegar when cooking vegetables can reduce the loss of vitamin C. This is because vitamin C is easily destroyed in an alkaline environment and is more stable in an acidic environment. In addition, thickening is also a good way to protect vitamin C.

Starch contains glutathione, which reduces vitamin loss.

5.Stir-fry: Be quick. Most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, sugar beets and Chinese cabbage. In order to make the vegetable stalks easy to cook, you can fry the vegetable stalks first, and then put the vegetable leaves to fry together; If you want to fry the whole long leaf in the pot, you can scratch the knife mark on the root, and it will cook faster.

When boiling or boiling vegetables, you should wait for the water to boil before putting the vegetables in, which can reduce the loss of vitamins.