Technical points: 1 straw chopped or rubbing: cattle with a length of 5cm ~ 8cm, sheep with a length of 3cm ~ 5cm or rub. This relates to the degree of paving and compaction of the kiln straw, and the degree of secondary fermentation of the fermented straw after the kiln is opened. 2 Mixing: In order to achieve a good fermentation effect, it is necessary to mix the golden baby starter with the straw feed. Uniform, in order to achieve better results, you can adopt a gradual dilution method; 3 adjust the moisture: the straw moisture is adjusted to about 70% (usually yeast, lactic acid bacteria fermentation), which relates to the degree of fermentation; 4 shop Leveling and compaction: The two are related to the anaerobic degree of the kiln's straw, the maintenance of the anaerobic state, easy to take layers after the kiln is opened, and reduce the aerobic fermentation; 5 sealing: to prevent air from entering during the fermentation period, Ensure the quality of fermentation. After each feeding period during the feeding period, a layer of plastic film was placed on the surface of the fermentation material to minimize the contact area with air and secondary fermentation.

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