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Wild vegetable preservation nine methods
After wild vegetables (including vegetables and mushrooms) are harvested, there will be deterioration such as wilting, chlorosis, brittleness, and fibrosis, which will seriously affect the value of their products. The following preservation methods can achieve better results. 1, than a long time than the long time (B9) is a plant growth retardant, soaked with 0.1% of the long-term solution for 10 minutes, remove the drain bag sealing, can be kept fresh for more than 15 days. 2, salt water law will be all soaked in saturated salt water mountain vegetables, fresh for months. If there is more salt immersed in the dish, it can be soaked in water when consumed. 3, calcium ion method will calcium chloride (calcium carbonate, alum can also be dissolved in water formulated 0.05% ~ 0.10% of the aqueous solution, the picking of the wild mountain base agent, the lower part of the 5 cm upright in the calcium ion solution After immersing for 2 to 4 hours, rinse with water to drain and keep fresh for 5 to 8 days without deterioration.. 4. Baking soda method dissolves baking soda (or soda, caustic soda, etc.) in clean water, and soaks the wild vegetables. 3 to 5 hours after washing and draining with clean water, can inhibit chlorosis 5. Ascorbic acid method after the wild picking, spraying 0.1% ascorbic acid, into a non-ferrous container, can be kept fresh for 3 to 5 days, the fresh Degree, color basically unchanged.6, sodium benzoate sodium benzoate is an ideal preservative, with less than 0.1% of sodium benzoate treatment of wild vegetables, and then vacuum packaging, fresh effect is very good.7, sodium metabisulfite law will The wild vegetables are piled on clean ground and evenly sprayed with 0.15% sodium metabisulfite aqueous solution, and then put into plastic bags, sealed and stored in a cool place immediately, and can be kept fresh for 8 to 18 days 8. Volatile mixture method to take potassium sulfite or sodium sulfite 80 %,precipitate Mix powder 10% and calcium stearate 10% into fine powder. Pack 1 g of 1 packet in a small paper bag and put it in a container of wild vegetables (2 to 3 sachets per kilogram of wild vegetables). Natural volatilization, can be stored for 2 to 3 months without deterioration.9, sodium chloride, calcium chloride mixture method with 0.2% sodium chloride plus 0.1% calcium chloride made mixed soaking solution. Soaked in the mixture for 30 minutes, the preservation time of up to 5 to 10 days.