Peanuts are familiar to everyone, and their nutritional value is beyond doubt. However, the value of peanut shells is something that few people know about. Research has found that peanut shells have many uses, such as feed, fermentation bedding material, mushroom cultivation, soy sauce production, etc., and this amount of utilization value may surprise you.

1. Using peanut shell as feed

Peanut shell is very common in rural areas, and most farmers treat them as garbage, some of them throw them away directly, and some burn them directly, which is a waste of not making good use of peanut shell. Everything on plants is treasure, and scientific treatment can bring farmers more benefits. Peanut shell contains nearly 60% of crude fiber, ranking first among roughage. The dry matter accounts for 90.3% of the nutritional composition of peanut shell, including 4.8%-7.2% crude protein, 1%-1.1% crude fat, 65.7%-79.3% crude fiber, 10.1% hemicellulose, and 10.6%-21.2% soluble carbohydrates. In addition, peanut shell also contains vitamins, minerals, and some amino acids. After fermentation with the Jinfuben feed fermenting agent, the nutritional value and digestibility of peanut shell are greatly improved, which is suitable for breeding farms of a certain scale.

2. Using peanut shell as fermentation bed bedding

In the fermentation bed breeding, if there is a limited resource of sawdust in some areas, part of the peanut shell can be used in the Jinfuben fermentation bed, which can be spread without crushing at the bottom layer without exceeding a thickness of 15 centimeters. It can also be crushed to the same fineness as rice hulls (or slightly coarser to 0.5-1.0 centimeters) and mixed with sawdust or rice hulls for use. It can also be used alone. Uncrushed peanut shell is used in the lower 10-15 centimeters, and the thickness of the peanut shell in the middle and upper layers is below 1 centimeter.

3. Cultivating mushrooms with peanut shell

Directly immerse the peanut shell into a 20% lime water solution for disinfection for 24 hours, then rinse it clean with clear water, and then spread it evenly on the mushroom bed and insert the spawn. It can also be boiled in boiling water for about 20 minutes, then slightly cooled, and then spread it evenly on the mushroom bed when the temperature drops to about 30℃, and then sprinkle the spawn for cultivation.

4. Making soy sauce with peanut shell

Firstly, crush the peanut shell and then soak it in warm water of 30-35 kilograms for 50 kilograms of raw material. After soaking, steam the peanut shell for 1-1.5 hours, then spread it out to lower the temperature to 30℃ before mixing with the曲药. Mix 0.25 kilograms of曲药 per kilogram of peanut shell, stir well, and place it on a fine mesh sieve, stacking it to a thickness of three centimeters and then put it in the breeding room. The temperature in the breeding room is kept at 37-38℃ on the first day, 35℃ on the second day, gradually decreasing to 32℃ on the third and fourth days, and then to 30℃. When the raw material solidifies into lumps and is covered with mycelium, turn it over. On the fifth day, break it up. Finally, carry out fermentation treatment, using boiling water of 90 kilograms for every 50 kilograms of thick material to ferment the roasted material. Stir well and pour it into a large vat when the temperature cools to 60℃ and place it in the roasting room. The room temperature is kept at 80℃ on the first day, 60℃ on the second day, and oil extraction is carried out on the third day. The fermented roasted material is calculated based on the raw material, using 125 kilograms of cold salt water with a Baumé degree of 18 for every 50 kilograms, soaked for 24 hours, then pressed to extract the sauce, boil the extracted sauce until it boils, and it is edible soy sauce when it reaches a Baumé degree of 20. The residue left from making soy sauce with peanut shell can also be fed to pigs. Tests have confirmed that 50 kilograms of peanut shell can produce 150 kilograms of grade B soy sauce.