1, plastic film vacuum packaging and storage.
Weigh a certain amount of preservative, dissolve it with a certain amount of water, and soak the washed lotus root in this solution for 60 minutes. Take it out, remove the Mingshui, put it into polyethylene bags with a thickness of 0.08 08mm, pack it with a vacuum packaging machine, and store each bag 1 ~ 5 kg lotus root at room temperature.
After 2 months, the color of stored lotus roots is close to that of fresh lotus roots. When storing, as long as the packaging bag is not loose or leaking, there is no need to replace the bag. This method is suitable for supermarkets and foreign exports. If combined with low temperature storage, it can keep fresh for 4 ~ 5 months.
2. Burial
Buried pits are built with bricks or enclosed with crates and boards, which are placed one by one with lotus roots and one with soil, and covered with 10cm thick fine mud after stacking five or six layers. Fine mud should be soft and moist, and cannot be rubbed into a ball by hand. Debris such as gravel should be removed. When buried, the lotus roots should be arranged in a line to avoid being broken.
3, mud lotus root storage.
Select loess, break it to remove gravel, add water to make it paste, and soak the whole lotus root in the mud. After the lotus root is evenly covered with mud, take it out, put it in a box or straw bag and tie it tightly. If the mud dries and falls off, soak it as above 1 time. This method is suitable for short-term storage, transportation and sales.
4, fine sand storage
Choose a place with high terrain, leeward and shelter from rain, spread fine sand on the surface of the substrate, and the humidity should be dispersed when rubbing by hand. Dig a drainage ditch around it, and spread a layer of fine sand and a layer of lotus root on it. In this way, sand and lotus roots are alternately stacked in 5-6 layers, and the top layer is wet sand with a thickness of about 10cm.
5, salt water storage
Arranging the pretreated lotus roots in non-ferrous metal containers in sequence and soaking them in salt water with the concentration of 10% ~ 15% can keep fresh for more than 5 months. The taste after storage is the same as when it is fresh. The method is simple and effective, can be stored for more than half a year, and the brine can be reused.