Blue peacock chicks have poor ability to regulate humidity, and artificial brooding requires both high and stable humidity, regardless of whether they are flat raising or cage raising. Regardless of the season, they must pay great attention to the insulation of the brooding house. Flue brooding insulation is the most common brooding and insulation method used in rural areas in northern China. Electrothermal and infrared thermal insulation devices are now generally used.
(1) Warmer: According to the heat source of the warmer, it can be divided into three types: electric type, coal stove type, and gas type. The electric type warmer is commonly used. Electric warmer humidity is easy to adjust, easy to use and clean.
(2) Infrared rays: bred with the heat emitted by infrared lamps, indoor cleaning, convenient indoor installation, and stable humidity. There are two types of infrared lamps: one is bright and the other is non-glossy. Currently, most of them use bright light. The commonly used infrared lamps are 250 to 500 watts each, and they are suspended 40 to 60 centimeters from the ground. The bulb height can be adjusted according to the increase of the age and the required brooding temperature. Generally, as the chickling age increases, the required brooding temperature is gradually reduced. The height of the suspension is gradually increased.
(3) Other brooding facilities: In addition to the need for warming equipment, blue peacock brooders also require brooding cages, brooding enclosures, and brooding nets.
Freeze-drying powder process includes: fresh fruit selection - cleaning - cutting - blanching - cooling - drying - grinding beating - gel grinding - sterilization - pre-freezing - vacuum freeze-drying - ultra-fine grinding - weighing packaging - testing - finished product.
Firstly, fresh and mature fruits with good quality were selected in the pre-treatment area of the food lyophilizer, and the leaves were removed to remove impurities. Then, preliminary cleaning and simultaneous sterilization of fruit surface were carried out. After sterilization, the fruits were cleaned and drained again. After the drain, the fruit is sliced and treated by blanching process. After the color preservation, the fruit is treated by pulping, and then pasteurized. The pretreatment process is finished before lyophilization.
The processing core of freeze-drying powder is the equipment area of food freeze-drying machine. After pre-treatment, the fruit enters the equipment of food freeze-drying machine and crystallizes into a solid state at low temperature, and then sublimates and dries in a vacuum environment to obtain freeze-drying products with little water content. Freeze-dried products out of the warehouse into the food freeze-dried post-processing area, ultrafine grinding, and then according to the need to do weighing packaging, after testing the finished products packed into storage.
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