The bean dregs that go in are not fermented at all and do not have maggots What s going on, is there

The specific operation method of fermented okara is: 1000 kg of wet okara, 80 kg of bran or straw powder (the dosage is subject to the adsorption of excess water in the okara, if the okara is relatively dry, you can not add this part of the raw materials kg of corn flour, kg of salt, 1 package of "vitality 99 fermentant" + 1 package of "roughage degrader". After mixing, it is compacted and sealed for fermentation, and it can be fed for 2 to 10 days (depending on the temperature) with a slight wine aroma or sour aroma wafting out.

At the beginning of use, it is recommended to discard the top thin white layer, and immediately seal it again after each retrieval to prevent spoilage.

When fermenting ingredients, the more corn flour is added, the stronger the wine aroma, and the less corn flour is added, the sour flavor is more prominent, and the wine flavor is not strong. It should be pointed out that the time to produce a more obvious wine aroma is only in the vigorous fermentation period, and only a few small advances, and after the vigorous fermentation period, the wine aroma cannot be smelled.

If the fermentation period is at night, you may miss the opportunity to smell the wine, which usually occurs about two days after fermentation.

When feeding, add an appropriate amount of multivitamins and add 25 grams of okara per 100 kg of processed okara, which can prevent vitamin deficiency and affect growth.

You can consult the official farmer**, or the Chinese farmer community, where you can consult the technical customer service to answer any questions you may have about fermentation.

If the amount of traditional bean dregs as feed is particularly large, it is easy to cause okara to be sticky and smelly for a long time, how to use okara starter to ferment okara to ensure that the okara feed is not smelly, and to ensure the taste of okara so that poultry and livestock like to eat. The aroma or notness of fermented oka is closely related to your fermentation conditions. ——The following is provided by Yijiayi bean dregs fermentation technology:

First of all, the first water content.

If there is too much water, the fermentation speed is relatively slow, because the more water content of the material, the water is the most heat-storing thing, the water content is not easy to heat up, the fermentation speed is relatively slow, of course, on the contrary, it is not the less water content, the better, the water content is too small, the material water absorption expansion is not sufficient, the fermentation is not sufficient, and secondly, if the water content is too small, the rigidity of the material is relatively strong, and there will be gaps between the material particles, resulting in partial aerobic fermentation, which will cause the fermentation material to be hot. The loss of feed energy is not conducive to farming. Therefore, the optimal water content is 50-60%, generally with a hand, there is water printed from the fingers prevail.

Second, whether the fragrance is fragrant or not is related to the temperature at that time, the temperature is low, of course, the fermentation is slow, and the fragrance is not strong; The average temperature in the fermentation room is at least 5 degrees Celsius to ferment normally, the lower the temperature, the slower the fermentation, if the water content is as high as yours, the temperature must be higher than 10 degrees to start fermentation, because the higher the water content, the more difficult it is to start fermentation.

Third, the addition of energy substances, the more energy feed, the more fragrant the fermentation, energy feed refers to corn flour, dried potato flour, wheat flour, rice flour, rice flour, secondary flour, sorghum flour and other starchy raw materials, the more they are added, the better the fermentation effect, the more fragrant, one of the least energy feeds such as corn flour added to fermented okara should account for at least 10% of the amount of bean dregs, the fermentation effect is better, and the fragrance is more.

We don't have to worry that the corn flour added is wasted, in fact, not only is there no waste, but also in the fermentation process to improve its digestion and absorption rate, and energy utilization, converted into better digestion and absorption of substances, is excellent fermentation, and finally fed to pigs, and there is no waste.

Okara is a by-product of bean processing and is rich in nutrients. Among them, the crude protein content can reach 25%-30%, which is one of the best raw materials for cheap feed. However, improper feeding methods not only can not play their due role, but also cause malnutrition, diarrhea, and even poisoning and death of pigs.

Therefore, feeding pigs with okara should adhere to scientific feeding.

If you want to ferment okara and feed chickens and ducks, you should do three musts: it must be fermented by biological beneficial bacteria before feeding. Raw okara contains antitrypsin, which can hinder the digestion and absorption of legume protein by trypsin in pigs, and affect the growth and development of pigs.

Therefore, before feeding, the application of Nongshengle feed fermentation bacteria fermentation to decompose and destroy the antitrypsin can improve the absorption and utilization of protein.

The operation process of soybean meal and bean dregs fermentation: raw materials: 1000 kg of bean dregs, 10%-15% wheat bran (corn flour or general bran, etc.), 5 bottles of Nongshengle feed fermentation liquid.

Operation steps: first take out 5 bottles of Nongshengle feed fermentation liquid diluted with water (as for how much water to add to dilute the bacterial solution, this depends on the dryness and humidity of the okara, if the okara is wet, add less water to dilute, if the okara is drier, add more water to dilute), add 1000 kg of okara, it is best to clean a clean cement floor, operate on the cement floor, generally spray the bacterial liquid, while stirring the bacterial liquid, during the stirring process, you can sprinkle some cornmeal or rice bran and other nutrients, After stirring, be sure to control the dry humidity (try it with your hand, if it feels wet, but hold it hard, there is water between your fingers, but the water does not drip down, so the dry humidity is fine). After stirring well, put it in a sealed container (woven bag, vat, barrel, fermentation tank, etc.), compact, seal and ferment for 3 to 5 days.

When fermenting ingredients, the more corn flour is added, the stronger the aroma of the wine, and the less corn flour is added, the sour flavor is more prominent, and the color of the fermentation product is dark brownish yellow or brown after drying, the color is uniform, and it has the unique aroma of fermented bean dregs.

1) It is convenient for longer storage. The non-fermented okara can be stored for up to 7 days, and the fermented okara can generally be stored for more than 3 months, and if it can be strictly sealed, compacted or dried, it can be stored for more than half a year or even a year;

2) The palatability of the feed reduces the crude fiber by more than one-third, and the animals prefer to eat, which promotes appetite and increases the secretion of digestive juices.

3) Enriched nutrients, the digestion energy of the fermented substance is increased by 17%, the metabolic energy is increased by 16%, the digestible protein is increased by 59%, and the crude fiber is reduced by about 30%. And it is a carrier of probiotics, containing a large number of beneficial microorganisms, and acidifiers such as lactic acid, and vitamins are also greatly increased, especially B vitamins are often increased several times.

Today I will give you a detailed review of the fermentation feed method of dried okara and fresh okara, note: there is a difference between dried okara and fresh okara fermentation, if you have the experience of fermentation failure, it may be because of this reason!

Okara is left after squeezing soy milk, and soybean cake is obtained from soybean oil extraction. It is recommended to use the bean dregs at home, and the method of manure is as follows

The first is to put the okara into a container and add twice as much water as possible, as much as possible, one month in summer and two months in other seasons.

Use: Most flowers cannot be directly fermented and need to be diluted with water. As for the degree of dilution, it depends on what plant it is used on. Many of them are easy to burn and die, and they need to be diluted 10 times in water.

Note: This method may produce a foul smell, so flower friends can keep it away from the living area, and do not have to worry about the okara every day, even for three or five months.

The second is to mix the wet bean dregs and dry loess 2:1 or 1:1, and the characteristics are that the hands can be kneaded into a ball, and they can be scattered by tapping. Then put it in a pot and seal it with a plastic bag, and it will be fine in less than a month (I'm in October), and I turned it over once in the middle, and there is no smell.

Note: Although it is more traditional to make fertilizer by yourself, it is not advisable for most balcony families, because most balconies are closed now, and the balconies are smaller, and there is no need for flower friends to make fertilizer themselves, a few dollars a pack of inorganic fertilizer, slow-release fertilizer is enough for flower friends to use.

Okara is generally the residue after grinding tofu, while bean cake is the residue after oil extraction. Therefore, the protein content of okara is less than that of soybean cake, that is, the nitrogen content is less, and then the okara is water-treated, and some water-soluble fertilizers such as potassium will be lost. Therefore, the effect of bean dregs is not as good as that of bean cake.

Okara has a high nutritional value because it is rich in protein, fat, calcium, phosphorus, iron and other nutrients.

Some of the nutrients in soybeans remain in the okara, which generally contains 85% water, protein, fat, carbohydrates (cellulose, polysaccharides, etc.), in addition, it also contains minerals such as calcium, phosphorus, and iron. Add two teaspoons of honey to the okara (honey can increase the moisturizing content and make the nutrients more easily absorbed) and stir well to increase the adhesion, so that the okara can be applied to the face, and the honey also plays a moisturizing role.

Yes, okara is highly nutritious.

In addition to protein and minerals, okara is also rich in dietary fiber and B vitamins. Most notably, okara is rich in soy isoflavones, the phytoestrogens that are beneficial to women's health.

Nutritional value of okara:

1. Prevention and treatment of constipation.

Okara contains a lot of dietary fiber, and eating okara often can increase the volume of stool, make the stool soft, promote intestinal peristalsis, facilitate defecation, and prevent constipation, anal fissure, hemorrhoids and intestinal cancer.

2. ** function.

Okara has a lot of nutrients, okara has the characteristics of high dietary fiber, high crude protein, low fat and low calorie, obese people not only feel full after eating, but also its calories are lower than other foods, so it helps to **.

3. Anti-cancer effect.

It has been determined that okara contains more anti-cancer substances, and regular consumption can greatly reduce the incidence of breast cancer, pancreatic cancer and colon cancer.

4. Lipid-lowering effect.

The dietary fiber in okara can adsorb the cholesterol ingested with food, thereby preventing the absorption of cholesterol, effectively reducing the content of cholesterol in the blood, and preventing the occurrence of increased blood viscosity, hypertension, atherosclerosis, coronary heart disease, stroke, etc.

5. The calcium content in okara is also very large, and it is easy to digest and absorb, so it is extremely beneficial to the prevention and treatment of osteoporosis in middle-aged and elderly people.

Studies have proved that some nutrients remain in soybean dregs, which generally contain 85% water, protein, fat, carbohydrates (cellulose, polysaccharides, etc.), in addition, it also contains minerals such as calcium, phosphorus, and iron. Eating tofu residue can reduce blood cholesterol content and reduce the consumption of insulin in diabetics; Tofu residue is rich in dietary fiber, which has the effect of preventing intestinal cancer and **, so tofu residue is regarded as a new source of health food.

Okara is an excellent health food. Because it has less calories, contains more dietary fiber, and is rich in calcium, which is very needed by the human body, according to the data, 100 grams of okara contains about 100 mg of calcium, which is almost the same as milk. In fact, bean dregs are also a good cooking ingredient, which can be added to staple foods, such as porridge, steamed buns, and can also be used to scramble eggs and make meatballs.

Modern nutritional studies have proved that tofu residue has a high nutritional value. Traditional Chinese medicine believes that tofu residue is sweet and cool, and has the effect of clearing heat and detoxifying, reducing swelling and stopping bleeding. Frequent and appropriate amount of tofu residue is very beneficial, which can prevent and treat arteriosclerosis, hypertension, diabetes, constipation, etc., and is also very effective in prolonging the life of the elderly.

Not from a nutritional point of view, but it works for us! Why? Because now the diet of Chinese residents is mainly three high and one low, and the three highs are:

high salinity; high in sugar; high oil; One low is: low fiber! The main ingredient of okara is fiber, which is a carbohydrate that cannot be digested by the human body, but it is an indispensable nutrient for the human body!

It can inhibit diabetes, lower cholesterol, lower blood sugar and other effects!

It's not very high, that's pretty high.

In addition to the nutrition of beans, okara also has many health care functions.

It can prevent constipation and reduce the occurrence of colorectal cancer. Although the dietary fiber contained in okara cannot be digested and absorbed by the human body, it can enhance intestinal peristalsis, soften feces, promote the elimination of enterotoxins and other wastes, and relieve constipation.

Prevention and treatment of arteriosclerosis. The cellulose in okara absorbs cholesterol (LDL) flowing into the duodenum and excretes it in the stool, thereby reducing the amount of bad cholesterol in the blood and preventing excessive cholesterol from being deposited on the blood vessel walls. This reduces the amount of blood lipids.

Therefore, eating more okara is very beneficial to health.

In addition, it can also prevent osteoporosis, and it is also one of the best foods and so on.

Okara is exactly what you said, and it is really hard to swallow when added to soy milk. There are many ways to eat okara, and you can filter it out when making soy milk. To make 'scrambled egg minced meat with bean dregs', the method is also very simple, stir-fry the minced meat until fragrant.

Then add chopped green onions and carrots and stir-fry them, then add bean dregs and stir-fry, then add egg liquid, add some cooking wine and salt and stir-fry when they are ripe. In addition, you can also use okara to make 'crispy bean dregs balls', and the taste is also very delicious. It is also a good choice to make noodles made with okara noodles.