White storage method

[ Agricultural Products Network] Baibai is known as one of the three best in Shandong Xintai Baizhuangzi (three good is white, spring bud, wild duck egg ). It has been spread since ancient times and grows in the area of ​​the Yangtze River and is suitable for growing in fresh water. Let's take a look at its white storage method:

Water immersion

The selected ones are not tender, the meat is white, firm and strong, and the stalks with 2 to 3 leaves are removed from the sheath, directly into the pouch, and soaked in the clear water tank (cylinder), so that all the whites are soaked in the water. Frequently changing the water to keep the water clean, the method can keep the whiteness fresh and lossless, and the appearance is good.

Alum water reservoir

The selected, good quality chalk of the shell is removed, immersed in alum water (0.5-0.6 kg alum per 50 kg of water is stirred and dissolved), covered with a sterilized well-shaped bamboo piece, and the stone is pressed on top to make the white Press 10 to 15 cm below the water surface. In management, it is necessary to remove the foam on the water surface in time. If the foam is too much and the water quality becomes yellow, the alum water should be replaced in time to prevent white rot. It can also be directly applied to the white base with alum powder, and then stacked and stacked. If you can control the storage temperature at about 1 °C, you can keep fresh for 2 to 3 months.

Cold storage

The selected white, 2 to 3 pieces of wrapper white, boxed (basket) into the cold storage stack code, or bundled into 5.0 ~ 7.5kg bundle, put into the net bag, placed on the cold storage shelf, Keep the storage temperature 0~1 °C, relative humidity 95%~98%, and safely store for about 2 months.

Plastic film bag

The white meat that has been selected for shelling is filled into a 0.04mm thick polyethylene plastic film bag, sealed in a bag or filled with a 0.06mm thick perforated polyvinyl chloride plastic film bag, each bag is about 5kg, and placed in the cold storage rack. Put, keep the temperature of the library 0 ~ 2 ° C, relative humidity 95% ~ 98%, can be stored for more than 2 months. The white appearance and quality are good, and the loss of dry consumption and mildew is not great.

Salt seal

This is a kind of folk storage method. The specific method is: first put a layer of salt on the bottom of the container (cylinder, barrel, pool, etc.), about 5cm thick, and then take the selected, stripped, two or three shells. The whiteness is spread in the order in the container, piled up to 5 to 10 cm from the mouth of the container, and sealed with salt. This storage method is suitable for use in air-dried, colder climates. In the southern region, due to the high temperature and high humidity, the sealing salt is easily dissolved, and the whitening is also prone to yellowing and deterioration. Therefore, special attention should be paid to humidity control during storage.

Treasure

Choose the late-maturing white that is not old or tender, with two or three shells, the sheath is cut short, spread on the dish rack, keep the temperature of 0 ~ 8 ° C, can be stored for more than 2 months.

The above white storage method comes from the network, for your reference, welcome to leave a message and exchange!