Beer Bright Tank,Brewing Equipment,Wine Making Supplies ,Beer Supplies Beverage Processing Machinery Co., Ltd. , http://www.nbbeerequipment.com
Garlic bran is stored at room temperature and its shelf life is only 10 to 15 days. With a low temperature of 0°C, it can be stored for two months. If low-temperature aerated (oxygen 2% ~ 4%, carbon dioxide 6% ~ 8%), the garlic sprout harvested from May to June, can be stored to New Year's Day and even the Spring Festival. Before using storage, use 200 times bleach solution or other common bactericides to spray the walls of the storage and dip utensils. Potassium permanganate can also be added to formaldehyde to close the sluice gate seal for 24 hours and then ventilated. After disinfection, the warehouse shall be kept at 0°C continuously. White garlic varieties, garlic sprouts produced in sandy soil are the most resistant. When the dragonfly grows the top leaves and bends sideways (also called hooks), it is suitable for harvesting. There are three storage options: 1. Storage of common plastic bags Sorghum should be pre-cooled at 0°C as soon as possible after harvest, pre-cooled and trimmed. Garlic bran is bundled into 0.5 to 1kg and filled into 60cm100cm polyethylene ( Thickness of 0.06 ~ 0.08mm) inside the bag, 15kg per bag. When loading the bag, the tip of the knuckle always faces the mouth of the bag. Wait until the temperature of garlic sprouts drops to 00.5°C. Strictly control the temperature inside the library at 00.5 °C, relative humidity 80% to 90%. In order to prevent the concentration of carbon dioxide in the bag from being too high, it must be ventilated regularly during storage. General storage period (from storage to September), ventilation once every 10 to 15 days, time 4 hours; mid-term (10 to December) ventilation every 8 to 12 days, time 8 hours; late (after December) Ventilation once every 8 days for 24 hours. Before and after the bag is ventilated, the storeroom must be thoroughly ventilated. Keep oxygen in the bag no lower than 2% and carbon dioxide is not higher than 10%. Garlic bran should be located 1m away from the chiller to prevent freezing. In order to prevent mildew, it can be sprayed with 250 times carbendazim after storage or in early August. 2. The silicon window bag air-conditioning method uses a 0.06 to 0.08 mm thick polyethylene film to make a 60cm100cm or 70cm100cm packaging bag. The FC-8 cloth-based silicone rubber membranes (ie, silicon windows) are respectively set to 70 to 80 square centimeters or 96 to 110 square centimeters, and the loading amounts are 15 kg and 20 kg, respectively. Put the garlic into storage, pre-cooling, sorting, binding, bagging, and tying. The method and precautions are the same as those for plastic bags. Before putting it into the bag, add Kemeiling into the bag to prevent it from becoming moldy, and 5kg of garlic sprouts with 1ml of Kemeiling. The temperature in the control room is 00.5°C and the relative humidity is 80% to 90%. Stored in a silicon window bag can automatically adjust the gas composition in the bag without opening the bag. 3. Thin film large account storage 0.02mm thick film on the ground first, and then placed in the above dish rack, put garlic sprouts on the shelf, each height 20 ~ 30cm. When the temperature is stable at 0°C, apply a thin film with a thickness of 0.02mm. The size of the account is determined by the amount of storage. The periphery of the account is overlapped with the film laid on the ground, rolled up, pressed, and sealed. Regularly determine the concentration of oxygen and carbon dioxide in the account. When the concentration of oxygen drops to 2%, open the pre-made tubular cuffs on both sides of the large account, and let the air flow. Ventilation can be accelerated by using an air pump. If the carbon dioxide is higher than 8%, quicklime can be placed on the cuff and excess carbon dioxide can be aspirated.