Swill is the leftover food that a restaurant or family pours together after eating. Those leftovers are called swill, also known as food waste, which is the leftover food waste in the process of human life. At present, the most reasonable and effective way to recycle swill is to collect swill and dehydrate it to make animal feed.

drain the swill with clear water first, then add other materials to reduce the water content to about 61%. The reference formula is: 1, 61-71% of drained swill; 2, corn flour 11%; 3. 21-31% of wheat bran; 4, 1-2% of premix; 5. Two thousandths of fermentation AIDS. After mixing the ingredients, seal and ferment for one to three days according to the instructions. < P > One bag can ferment 2111 kg of swill. The specific operation is as follows: firstly, the starter is mixed with 3-5 kilograms of rice bran, and then mixed with 1111 kilograms of swill, 51 kilograms of soybean meal (rapeseed meal, cotton rapeseed meal and peanut bran) and 11 kilograms of calcium hydrogen phosphate or calcium superphosphate (which is special for feed, or better used as fertilizer, that is, phosphate fertilizer), which is very cheap, and the dosage is generally 1% ~ 1. You don't need to add bone meal to the feed) and mix it evenly. You can add a proper amount of rice bran or whole bran (you can also use straw powder instead, such as peanut straw and peanut shell powder) to adjust the water content of the swill to: grab a handful of feed with your hands and hold it tightly until there is water in your hands without dripping down. Fill the container as much as possible, leaving no air in it (this is to isolate the air, keep it anaerobic, prevent harmful bacteria from growing and breeding by using oxygen in the air, and kill all kinds of harmful bacteria that come with swill), then cover it with plastic film and tie it firmly with rubber rope, without having to seal it tightly, leaving a little air to prevent excessive expansion or even explosion caused by a large amount of gas produced in the fermentation process.

fermentation time: generally 2-3 days in summer, 3-4 days in spring and autumn, and 4-7 days in winter. Fermentation is completed when some koji flavor is produced.