1, refrigerated in the refrigerator
The fresh-keeping period of Myrica rubra is relatively short, which is not suitable for normal temperature storage, while the freezing room temperature is relatively low, which can play a certain fresh-keeping role for Myrica rubra. Yangmei can be stored in the refrigerator, which is the best destination for Yangmei. It is suggested that fresh bayberry should be stored in the refrigerator at 0-0.5℃ and relative humidity of 85%-90%.
2, packaging and storing at room temperature
Put a small amount of bayberry in a small basket and put it in a ventilated place, which can generally keep fresh for 1-3 days. Myrica rubra has the shortest storage time at room temperature. If you take it out and eat it with obvious sour taste, it may have deteriorated and should not be eaten again.
3. Frozen bayberry in the refrigerator
After cleaning the fresh bayberry, rinse it with a little salt water to remove the sour taste, then soak it in sugar water for a period of time, put it in a bag, seal it and put it in the freezer of the refrigerator to freeze the bayberry into ice.
4, preservative preservation
A more professional method of preserving bayberry is to precool bayberry, bag it with preservative, squeeze out the air in the bag as much as possible, seal it, put it in a basket, and then add an appropriate amount of ice packs or ice cubes for preservation.
5. Make bayberry wine.
Bayberry has a short shelf life, so making bayberry wine is a better choice. As the white spirit of Yangmei wine, you can use ordinary distiller's grains or rice-roasted white spirit. Wash bayberry with cold boiled water and dry it. After the wine is soaked, it can be sealed and preserved.