Lishida Soybean Sauce,as a Chinese traditional sauce,is mainly for noodles and fried dishes,and perfect for dipping dumplings,cold dishes,crispy wontons.It's also used for seasoning when stir frying pork and chicken.It is brewed from high quality non-GMO yellow soybeans in the traditional process to make sure this product is salty,fresh and healthy! Soybean Sauce Fermented Soybean Sauce,Soya Bean Sauce KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD , https://www.lishidafood.com
2. Requirements for Turning Eggs Incubate the egg once every 1-2 hours on the 1st to 17th day of incubation, and stop turning the egg after hatching for 18 days.
Third, the impact of turning eggs on the hatching effect of long-term non-turning eggs or eggs are not normal, embryos stuck to the shell membrane, often sticky parts of the deformity, such as missing or deformed limbs, and reduce the hatching rate. According to experiments, the hatching rate was 29% in the whole incubation period, and the hatching rate was 29% in the first 7 days. The hatching rate was 79%. After the first 14 days, the eggs were not turned and the hatching rate was 95%.
Fourth, the method of turning the egg Turning the egg should be 90 degrees, with a horizontal position before bending (or right and left) each 45 degrees is appropriate, and to prevent vibration.
Why do you have to turn eggs during hatching
First, the purpose of turning the egg to avoid adhesion of the embryo and the shell membrane; so that all parts of the embryo heat evenly, supply fresh air, help the embryo movement, to maintain normal fetal position.
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