Rootless bean sprouts cultivation steps:

(1) Soaking beans: pour the selected beans into a jar, fill it with water, stir it up and down, and constantly rotate the water and bean seeds in the jar with a wire shovel, so as to remove the floating bad beans and other impurities until it is clean. Soak soybeans for 4 hours; Soak mung beans in cold water for 4 hours in summer and warm water at 37℃ for 2 hours in other seasons. Cover the soaked jar with a lid or clean hemp bag and turn it every half hour to let the beans absorb enough water.

Pour the soaked beans into a pre-sterilized container, and plug the water leakage hole of the container with sterilized bamboo grates, so as not to leak beans but also to drip water smoothly. Smooth and evenly spread the bean seeds. Soybean is 22 cm high and mung bean is 8 cm high. You can't pack too much or too little. If there are more containers, the beans at the bottom of the container will grow slowly or not because of greater pressure; Without bean sprouts, the growth pressure is small, the growth is too fast, and the bean sprouts are thin and long, which affects the yield and quality.

(2) drenching: the heat generated by the respiration of beans during germination should be dissipated in time, and the water should be drenched in time to cool down and increase moisture. Otherwise, it will rot and give off a sour smell. The frequency and quantity of watering increase or decrease with the change of seasons. The temperature is high in summer, and it is usually showered once every 4 hours and twice at a time. Rain once every 4 -5 hours in spring and autumn. Keep the room temperature at 22℃-25℃ in winter, and shower once every 6 hours. Every time you shower with warm water, you can't go up and down.

If the water temperature is too high, the growth of bean sprouts will be accelerated, and the heat will not be dissipated in time, and the middle part of bean sprouts will turn red and rot; When the water temperature is too low, the growth of bean sprouts is slow, curved and the growth period is long. It is advisable to spray water at 22℃, and the water temperature should be measured with a thermometer, which cannot be estimated casually. Sprinkle the water with a watering can, just like watering the flowers, and sprinkle the water evenly. You can't rush, pour, overturn or break the bean sprouts to affect the growth. Pour enough water, and let the water in the container drip out of the leaking hole while pouring.

Because the germination potential of bean sprouts is different, the water, gas, heat and light in the container are different, and the germination speed is different, so it is washed once a day in the jar for the first three days to make the germination even and tidy. If washed more, it will damage bean sprouts and affect their growth.

(3) liquid medicine treatment: the length of the inverted bud from seed soaking is 1.8 cm, about 3 days. Soak soybean seeds with NE-19 plant growth regulator soybean sprout No.1 powder for the first time for 1 minute; When the bean sprouts are 5cm long, that is, the 4th-5th day of seed soaking, the bean sprouts are treated with NE-19 soybean sprouts No.2 powder by spraying water, and the bean sprouts are soaked in the liquid medicine for 2 minutes.

mung beans were soaked with NE-19 plant growth regulator mung bean sprout powder for the first time for 1 minute according to the water spraying method; When the mung bean sprouts are 4 cm long, soak them in water for 1 minute. Or soak bean sprouts in the liquid medicine. Preparation of NE-19 plant growth regulator: 65 kg -75 kg of water is added to each package.

adding less water and high concentration will burn bean sprouts; If the concentration is too low, fibrous roots will appear. Carefully weigh the liquid preparation; The liquid medicine should be fully stirred and dissolved before germination. The longer the liquid medicine is soaked in a certain concentration, the stronger the inhibition. The treated bean sprouts should not be reused. Each kilogram of beans needs 45 -7 grams of liquid medicine.

(4) Wash bean sprouts: 2-3 days after treatment with NE-19 liquid medicine, before eating, put the bean sprouts in a water tank, turn them up and down at a water temperature of 22℃, and remove the bean shells and non-germinated beans. The action should be light and slow, and it should not be rubbed. Has reached the edible standard and can be sold immediately.

rootless bean sprouts have different cultivation time due to different seasons and temperatures. It takes 4-5 days to grow fast in summer and 7 days in winter. Those who are not fully mastered should test in small batches before production, and master them flexibly due to local and seasonal changes.

Extended information:

Rootless bean sprouts have no roots, and compared with rooted bean sprouts, the edible rate can be increased by 2%; In addition, 1, grams of soybeans can generate 5,-6, grams of bean sprouts, and 1, grams of mung beans can generate 8,5-9, grams of mung beans. Rootless bean sprouts cultivated by large-grain soybeans can reach 7 cm in length and .45 cm in thickness; The length of small seed cultivation is 5 cm and the diameter is .3 cm; The length of mung bean sprouts is 6 cm and the thickness is .3 cm. Therefore, cultivating rootless bean sprouts has better benefits, higher yield and better quality than rooting bean sprouts.

The place for cultivating rootless bean sprouts should be ventilated, with stable airflow, dark light and good thermal insulation performance, and the room temperature should be kept at 22℃-25℃. The utensils for cultivating bean sprouts should be clean, boiled in boiling water or disinfected with .2% bleaching powder solution before use.

select new bean seeds with high germination rate, strong germination potential and large and full grains. Remove broken beans, cracked beans, worm-eaten beans, tender beans, beans in the next year, and oil-removed beans heated during storage and their impurities, otherwise, they will be moldy and rotten in the production process. Soak in .2% bleaching powder for half a minute, then rinse with water.

In the production process of rootless bean sprouts, in addition to a large number of chemical raw materials such as rootless agent, preservative and thickening agent (powder), toxic chemical raw materials such as bleaching powder and fresh-keeping powder are also used. If eaten for a long time, it will endanger health and may lead to cancer of consumers' body cells.

Rootless bean sprouts (also called rootless agent) used by bean sprouts producers is a hormone pesticide that can rapidly divide bean sprouts cells, and it has the same carcinogenic and teratogenic effects on human body as nitrogen fertilizer. Even if the intake of hormone drugs for human use is excessive, it will do some harm to the human body, such as precocious development of children, physiological changes of women, osteoporosis of the elderly and so on. In April this year, the Center for Disease Control and Prevention in Xi 'an also tested 26 bean sprouts sampled from eight markets in Xi 'an, and none of them were safe to eat. At that time, the Center for Disease Control and Prevention of Xi 'an issued a circular saying that all the bean sprouts tested were added with various chemicals that should not exist: chemical fertilizers, fresh-keeping powder and herbicides.

Reference: Baidu Encyclopedia-Rootless Bean Sprouts