First, grape varieties and tolerance Tibetan varieties are many, thick skin, meat is hard, high sugar content, fruit surface with waxy, silty coverage of late-maturing varieties resistant to storage, such as longan, purple rose, etc.; Hebei Xu Xianghua’s Li Zixiang, Heilongjiang’s American Red and Red Perfumes (Catawba) and other varieties have good storage resistance; Black Betty and Kyoho, Sunset Red, and Black Olin have a medium storage resistance; white grapes are in the process of handling and storage. Easy to scratch and browning, some varieties such as seedless white, Negra grape, fruit can easily fall off or broken handle, is more difficult to store varieties. II. Harvesting and Pre-harvest Management The grapes are non-vibrating and non-hyperglycemic fruits. There is no post-harvest process after harvest. If the weather conditions permit, the harvesting period should be delayed as much as possible. The more grapes harvested, the more sugar content will be. High, thick skin, strong toughness, good coloring, full fruit powder formation, the fruit is more resistant to storage. Grapes to be stored must be watered for 7-10 days before harvest to increase the sugar content in the grapes. Pre-harvest irrigation or rainy days, the grapes are easily rot, not conducive to storage. Grapes should be picked in the early morning and early evening in fine weather and low temperatures. Carefully cut the ears, remove the pests and fruits from the ear, and put them in containers of 3-4 layers of wrapping paper, such as boxes or baskets, and fill them tightly to avoid shaking. Cover a few layers of paper and cover them. Packing, such as local storage, the grapes first in the shade, pre-cooling, try to disperse the field heat, so that the temperature of the grape with the cooling down, resistant to cooling, until the emergence of a slight tank freezing in the open, the grape storage, Spread 3-4 layers of paper on the box or basket and cover it again. Third, the storage method and management of grape storage temperature -1 - 0 °C is appropriate, the higher the sugar content, the lower the freezing point, most grape varieties will not freeze at -2 °C, and even very light After icing, the grapes can still return to their fresh state. Grapes need higher relative humidity, and more than 90% of relative humidity is good. High humidity conditions can reduce grape water loss and keep the grapes fresh. Grapes are stored in the cellar (or cavern) or indoor storage area. They can usually be stored until the Spring Festival. Mechanical cold storage grapes can be stored until the following May, and can even be extended to July. 1. In the cellar, the harvested grapes are put into baskets or boxes lined with 3-4 layers of paper, placed in a cool place, and naturally cooled to disperse field heat. Underneath the baskets (cases), pillows or bricks should be placed to facilitate ventilation and heat dissipation. Shavings should be added to the baskets. After the frost has fallen due to outside temperatures, the grapes will be moved into the pits. The use of outside natural low temperatures to reduce the temperature inside the storage pits, cellar temperature as much as possible to maintain -1 - 0 °C. Always sprinkle water on the ground to maintain the humidity at 90%. As long as it is properly managed, it can generally be stored after the Spring Festival. Some grape-growing areas are used for storage in ordinary rooms. They are made of wood and double-layered shelves. Each floor is paved with a stalk of grapes with a thickness of 30-40 cm. The top sheet is covered with dust. 2. The cold-storage grapes should be transported to the pre-cooling room in time after harvesting, quickly cool down and maintain -1 to 0°C, and the relative humidity inside the store should be kept above 90%. The main problems that tend to occur when grapes are stored are stems, grains, and mildew. When the relative humidity is low, the fruit is not susceptible to mildew, but it is prone to loss of water, shrinkage, dry stems, and easy to lose grain. If the humidity is too high, it can easily cause fungal growth and cause rot. Therefore, while maintaining a relatively high relative humidity, we must take anti-corrosion measures to control microbial growth, reduce fruit rot, and sulfur dioxide gas has a strong inhibitory effect on Botrytis cinerea and so on. Fourth, the sulfur dioxide treatment method The specific method of using sulfur dioxide treatment is to basket or boxed grapes into the warehouse after the code, cover the plastic account, with a volume of 2-3 grams of sulfur per cubic meter volume to make it fully Burn into sulfur dioxide, smoke for 20-30 minutes, and then open the plastic account ventilation, 10-15 days after the smoke again, smoke once every 1-2 months later. In addition to using sulphur fumigation, it is also possible to decompress the cylinders with sulphur dioxide and charge them into the plastic account. The proportion of sulphur dioxide accounts for 0.5% of the volume (about 0.35 cubic meters per kilogram of sulphur dioxide vaporized at 0°C). Smoke 20-30 Minutes later, the sulphur dioxide fumigation dose can be reduced to 0.2% or 0.1%. In order to ensure uniform dispersion of sulphur dioxide, there should be gaps between the boxes during stacking. Another method of treatment with sulfur dioxide is to use sulfite such as sodium bisulfite, potassium bisulfite, or sodium metabisulfite to slowly release sulfur dioxide gas. The main component of grape preservatives currently on the market is Slow release of sulfur dioxide, when used in accordance with the amount can be placed in the packaging box, not directly contact with grapes, can be separated by paper, sodium bisulfite will release sulfur dioxide after water absorption, play a role in anti-corrosion. It should be noted that grapes suffer from different levels of sulfur dioxide due to their variety and maturity. When sulphur is generally smoked, the concentration of sulphur dioxide in the grapes is relatively safe. The concentration is too low for the purpose of preserving the preservative. If the concentration is too high, the fruit will be easily bleached and bleached. In addition, sulphur dioxide is easily dissolved in water to form sulphite, and iron and zinc are Lead and other metals have a strong corrosion effect. Therefore, the mechanical equipment in the refrigerator should be coated with anti-acid paint. Every year after the grape is out of the warehouse, check and clean it. Sulfur dioxide has a strong irritant effect on the respiratory tract and the eyes. When workers are working, they should have protective masks to ensure safe production.
It is a kind of folk egg, which is a kind of folk egg. Marinate the eggs and give them five flavors to make them more nutritious.
The Five Fragrant Eggs are called salted eggs, pickled eggs, egg and so on. It is a special and easy to make egg. The production of xiangxiang eggs is very common, and the production is all over the country, which is big and has the characteristics of fresh, fine, tender, pine, sand and oil. The five fragrant eggs processed with fresh eggs are unique in color and flavor. Therefore, the new moon five fragrant eggs in addition to the domestic big cities, also overseas, well-known at home and abroad.
Eggs contain almost all the nutrients the body needs, and one of the many years of life expectancy for many elderly people is to eat an egg every day. Many of the medicinal and medicinal foods circulating in China are also inseparable from eggs. For example, he's boiled eggs, egg porridge and so on. If the egg is processed into five fragrant eggs, the amount of calcium will increase significantly, from 55 milligrams per 100 grams to 512 mg, about 10 times as much as fresh eggs, especially for people who want to get calcium.
Braised Egg,Five Fragrant Eggs,Vacuum Sweet Egg,Vacuum Pack Egg
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