The fragrant green sprouts are vibrant, fresh, and delicious, known for their rich flavor and high nutritional value. Often referred to as "vegetable protein," they are highly favored by consumers. Today, they are in great demand across restaurants, supermarkets, and even in gift packaging. Their popularity continues to grow due to their unique taste and health benefits.
First, the production environment must be carefully controlled. The ideal temperature for seed germination is between 20-23°C. Growth stops when temperatures exceed 35°C, and it slows down when it's below 12°C. In spring and autumn, it’s best to grow them in greenhouses or unused buildings. During winter, greenhouses or basements are preferred. For the middle and later stages of growth, scattered light is essential. A three-dimensional matrix cultivation system can be used, with frames made from materials like iron, steel, bamboo, or wood. The frame should be 1.6-2 meters tall, divided into 4-5 layers, with a spacing of 40-50 cm. It's recommended to use flat-bottomed, perforated plastic seedling trays measuring 60 cm long, 24 cm wide, and 4-5 cm high. Additional equipment such as watering hoses, nozzles, soaking pools, plastic basins, and tools for handling seeds should also be prepared.
Second, selecting high-quality seeds is crucial. Choose varieties that are flavorful, crisp, juicy, and free of fiber. Currently, good quality seeds come from Taihe County in Anhui Province, as well as red oil oysters and red water from Shandong Surabaya. These seeds should be stored in sacks or bags in a well-ventilated, dry, dark, and cool place to extend their shelf life. Fresh seeds are bright red, with dull and aromatic seed coats. The seeds used for sprouting should have a germination rate of at least 90% and a weight of 10 grams or more, with approximately 50 grams per tray.
Third, cultivation techniques play a key role in successful sprout production. First, soak the seeds in warm water at 55°C while continuously stirring until the temperature drops to 30°C. Soak for 12 hours, then rinse and drain the seeds until they are slightly moist. Germinate them at a constant temperature of 23°C, wrapped in a bean bag cloth with a thickness of 5-6 cm. Water them with warm water once or twice daily. When the sprouts reach 1-2 mm, they are ready for sowing.
Next, after disinfecting and rinsing the seedling trays, place a layer of paper on the bottom, followed by 2.5 cm of wet perlite (with 50% moisture). Spread the sprouted seeds evenly, using about 50 grams per tray. If the germination rate is low, increase the seed amount. Cover the seeds with another 1.5 cm of perlite and spray immediately. Alternatively, you can sow directly on two layers of cotton cloth or breathable paper at the bottom of the tray, but keep the trays stacked for 5 days until the sprouts grow to 0.5-1 cm before placing them on the growing rack.
About five days after sowing, the shoots will begin to emerge from the substrate. At this stage, mist the sprouts regularly to maintain an air humidity of around 80%. Use a soft hose or watering can to spray water evenly, avoiding overwatering. Ensure there is no standing water in the tray. Keep the temperature between 20-23°C, and avoid direct sunlight. Adjust the position of the seedling trays every 1-2 days to ensure even growth.
Finally, harvesting can take place 18 days after sowing, provided the temperature and humidity conditions are optimal. The standard for a quality product includes hypocotyls longer than 10 cm, fully unfolded cotyledons, no new leaves, and a fresh, clean appearance without rot or disease. After being pulled out and cleaned, the sprouts are ready for sale.
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