1492-FB1M30-L

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"Shaanxi Xin Hongran Automation Equipment Co., Ltd." @ Fax》
"Full line of advantageous products, full line of Siemens products"

Channel standard vibration monitoring module
Channel eccentricity measurement module
Channel low-frequency vibration module
Channel Absolute Axis Vibration Module
Channel Vibration Monitoring Module

All seawater has its own salty quality. The higher seashore is called Chaodun, and the lower one is called Caodang. All the land produces salt. The same sea brine is vivid, but the method of obtaining it is different. If the land has a high weir and the tide does not subside, the land can be used to grow salt. Each farming household has its own separate area and boundaries, and they do not invade each other. There is no rain in the morning of Dujie, so today we will spread rice, wheat and reed grass ash on the ground and press it evenly. In the morning, when the dew is rising, the salt grass will grow under it. The sun will be clear, and the ashes and salt will be swept up and fried. The first method is to cover the ground lightly with tide waves, without pressing with dust. As soon as the tide passes, it will be sunny tomorrow, and the salt and frost will appear in the sun for half a day, and the cooking will be carried out quickly. The first method is to force the sea tide into the deep ground. First dig a deep pit, lay bamboo and wood horizontally, spread mats and reeds on top, and then spread sand on the reed mats. When the tide passes over the top, the brine gas seeps from the sand into the pit. Remove the sand and reeds and candle them with lamps. The brine gas will be extinguished when it hits the lamp. Take the brine for cooking. In short, the merit lies in clear weather. If it rains continuously for ten days, it is called salt shortage. In addition, if the ground in Huaichang is exposed to the sun and naturally produces frost like a horse's teeth, it is called sun-salted salt. No need to fry it, just sweep it up and eat it. The sea water drifts in with the wind, and the grass is cut, and the famous salt for decoction is collected.
For the glazing method, dig two holes, one shallow and one deep. The shallow one is about a foot long, and a reed mat is placed on a bamboo wooden frame, and the swept salt (regardless of whether there is ash or not, the pouring method is the same) is spread on the mat. The surrounding area is raised up to form a dike, with sea water pouring into the middle and seeping down into a shallow pit. The deep ones are seven or eight feet deep, receive the juice from the shallow pit, and then put them into the pot for frying.