Mung bean sprout producing method capable of controlling bud rotting

[0019] (1) Process the mung bean raw material for producing mung bean sprouts: put the mung bean in a drying room at a temperature of 65° C. for 15 hours, then cool to room temperature;

[0020] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0021] (3) The mung beans after cleaning are soaked in clear water at 20° C. to 21° C. for 7 hours for cultivation, and the amount of water used for soaking the beans is twice the weight of the mung beans;

[0022] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 2 hours, and the cultivation temperature is controlled at 26°C; during the cultivation process, avoid light;

[0023] (5) Harvest after growing in the cultivation workshop for 6 days; after testing, the bud rot rate is 0.5%.

[0025] (1) The mung bean raw material for producing mung bean sprouts is processed: the mung bean is placed in an oven at a temperature of 75° C. for 5 hours, and then cooled to room temperature;

[0026] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0027] (3) The mung beans after cleaning are soaked in clear water at 24°C to 25°C for 4 hours for cultivation, and the amount of water used for soaking the beans is 2.4 times the weight of the mung beans;

[0028] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 4 hours, and the cultivation temperature is controlled at 18°C; during the cultivation process, light should be avoided.

[0029] (5) Harvest after growing in the cultivation workshop for 8 days; after testing, the rate of rotten buds is 1.4%.

[0031] (1) The mung bean raw material for producing mung bean sprouts is processed: the mung bean is placed in a drying room at a temperature of 70° C. for 10 hours, and then cooled to room temperature;

[0032] (2) Washing the mung beans treated in step (1) with clear water, cleaning the silt, removing impurities, and removing moth-eaten, broken, deformed and mildewed particles;

[0033] (3) The mung beans after cleaning are soaked in clear water at 23°C to 24°C for 6 hours for cultivation, and the amount of water used for soaking the beans is 2.3 times the weight of the mung beans;

[0034] (4) The soaked mung beans are transported to the cultivation workshop and put into the cultivation equipment for cultivation, watering once every 3 hours, and the cultivation temperature is controlled at 21°C; during the cultivation process, light should be avoided. It can be harvested after 5-8 days of cultivation.

[0035] (5) Harvest after growing in the cultivation workshop for 7 day...