Lotus root meat is crisp and tender, sweet and slightly sweet. Trace elements and vitamins are high, both medicinal health effects, raw food cooling blood stasis, cooked food and heart and stomach. However, after harvesting lotus root, it is easy to brown rust, shrinkage, aging, mildew, etc. Therefore, fresh lotus root can be stored or processed to maintain or increase its edible value.
First, storage
The lotus root used for storage requires full, no mechanical injury, and no leaks to the joints. Storage methods are as follows:
1. Sand: Select a high-lying, back-lit, sheltered area and use your hands to loosen and loosen the sand. Then put a layer of selected lotus root and then spread a layer of fine sand. In this way, one layer is stacked one by one to five or six layers. Finally, cover with thick sand, you can keep fresh for more than 60 days.
2. Saline reservoir: Wash lotus roots (be careful not to scratch), put in 10% salt water and immerse for more than 5 months. Because it is difficult for salt to infiltrate into the fleshy tissue, it can be preserved and the enzyme can be preserved. The flavor after storage is the same as that of fresh flesh. Brine can also be reused.
3. Membrane account: Covering lotus root with plastic film, it can be kept for 1 month. The advantage is large storage, anti-dry; shortcomings are short storage period, large loss, suitable for the city.
Second, processing
After processing, lotus root can extend the shelf life, improve the storage status, eating taste and flavor, increase the added value, and increase sales. Processing products are as follows:
1. Glutinous powder: Wash the fresh white fleas with scrapings, scrape the pulp, add water to the wadding, and obtain uniform and fine mash. Use a gauze bag to pressurize the sizing to remove the slag. The filter is allowed to stand for one day. After clearing the liquid, the precipitated part may be sliced ​​or shredded, then exposed to dryness or dried.
2. Sweet and sour sauce tablets: fresh squid 50 kilograms, salt 2.5 kilograms, sugar 20 kilograms, white vinegar 15 kilograms. Wash the fresh squid into the section and scrape the skin, cut it into 1cm thick slices, boil it in boiling water, and then soak it in salt water. Add salt according to the formula, add water to the submerged smash pieces, soak for 5 hours and drain. Pour the sugar and vinegar into the pot and boil it. After cooling, pour into the sepals and dip for 3-4 days. The sweet and sour taste of the product, with thirst hangover effect.
3. Jiang Yan: 10 kg of fresh lotus root, 2 kg of salt, 0.2 kg of ginger, 0.05 kg of star anise and 5 kg of cold water. Wash the pods to the skin and cut them into triangular slices. Ginger is peeled and sliced. The octagon is crushed. Add salt water to the tank for 5 days. Pour the salt water and mix it with ginger, star anise, and a little soy sauce. Let it ferment for 4 to 5 days and serve as a finished yellow, brown, crisp, fragrant and spicy product.
4. Sugar glycoside tablets: fresh wolfberry 50 kilograms, 40% sugar liquid 45 kilograms, sugar 10 kilograms, hydrochloric acid appropriate amount. Wash the quail to remove impurities, blanch for 10 minutes with a brown enzyme to prevent browning. After cooling, cut into 1 cm thick slices. Adjust the appropriate amount of fresh water with hydrochloric acid to a pH of 2, immerse the sepals for 7 hours, rinse until the sepals have a pH of 6, and drain. Add 40% sugar solution, boil to 105 °C, pay attention to the amount of water, in order to maintain the boiling point for 20 minutes, cook until 110 °C, add sugar, stir, transfer to a drying plate at 55 °C under drying or exposure, Serve smooth, Crisp, tender, sweet and spicy, water content
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