From the ground just up out of the new ginger how to store treasure stored for a long time, do not rot and not bad
Ginger preservation methods: 1, closed heap of ginger for strict selection, leaving the quality of the better loose piles in the warehouse, with straw bales of curtains to cover up good, ready to be stored. And then in the warehouse in the south direction of the brick wall, separated from a small warehouse, and in the brick wall coated with mud to block the brick joints, to prevent the cold wind from blowing into the ginger stacked in the brick wall, the ginger pile height of about 2 meters, the pile evenly placed into a number of reeds tied into the top of the ventilator in order to facilitate ventilation. Pile storage, the corners of the wall without leaving gaps, the center can be slightly loose. Immediately after stacking with mud or straw bale closed top, stacking library should not be too large, generally about 5000 kilograms per library to stack appropriate. Library temperature is generally controlled at 18-20 ℃, when the temperature drops, you can increase the cover insulation; such as high temperature, you can reduce the cover to cooling. 2, pit buried storage water table is high, more than with the pit buried method of storage ginger, the depth of the pit in order not to out of the water as a matter of principle, generally 1 meter deep, diameter of 2 meters or so, on the wide under the narrow, round or square can be a pit can be stored 2500 kilograms or so. Pit in the center of a straw handle, easy to ventilate the temperature measurement, ginger set up, the beginning of the surface covered with a layer of ginger leaves, and then covered with a layer of soil, and later with the decline in temperature, sub-covering soil. Covering the total thickness of 60 centimeters to 65 centimeters, in order to maintain the heap has the appropriate storage temperature for the principle of the top of the pit with straw made into a dome, for rain, surrounded by drainage ditches. The north side of the wind barrier to prevent cold. Management in storage, both to prevent heat, but also to prevent cold. Into the pit at the beginning of the temperature is easy to rise, can not be closed all the pit, the beginning of 1 month, the requirements to maintain a high pit temperature, need more than 20 degrees, and later to maintain at about 15 degrees can be. In winter, the pit must be sealed tightly to prevent the pit temperature from being too low. Storage should often check the ginger block with or without changes, the bottom of the pit can not have stagnant water. 3, mud and sand burial burial pit with brick, stone, etc. in the warehouse or basement into a basement, height of about 0.8 meters, width of about 1 meter, the length is not limited, the storage of the bottom of the pit first lay a layer of about 5 centimeters thick, the moisture content of 10% or so of the mud and sand, and then put a few ventilated cylinders, and then put a good selection of ginger on the mud in the pit, a layer of ginger a layer of mud, stacked to about 5 cm from the mouth of the pit, a layer of mud, a layer of ginger a layer of mud, a layer of mud. Pile up to about 5 centimeters from the mouth of the pit. Finally covered with sand, not to expose the ginger in the air. 4, shelter storage layer of sand a layer of ginger, yard into a 1-meter-high, 1-meter-wide rectangular stack, each stack of 1250-2500 kilograms, the middle of the stack to stand a thin bamboo poles bundled into the diameter of about 10 centimeters of the ventilation bundles, wells into the thermometer, in order to measure the temperature of the stack. Sealed around the stack with wet sand, after sealing the stack, cover the hole door, hole on the stay air holes to avoid the cold wind blowing into. 5. slice the ginger cut into 3-4 cm thick slices, and then wrapped in plastic wrap into the freezer to save, not the freezer, take out when you need to, the taste and the same as the fresh ones. 6. buy back the fresh ginger, washed and dried, and then buried in the salt can be used to make the ginger freshness of a longer period of time is not bad Fresh ginger washed, shaking off surface Moisture, and then the fine salt coated in the side of the surface, placed in a small plastic bag without sealing, can be saved for about 10 days without drying or rotting ginger immersed in brine for an hour, and then remove the drying or drying in the sun, put into the refrigerator, you can long term preservation of freshness 7. sand buried should be selected without damage to the outer skin, the stem of the fat chunks of ginger, the birth of small buds should be broken off, the ginger buried in the damp and not wet in fine sandy soil or loess, the winter should be protected from freezing, you can Put in a warmer, dry, ventilated place. It can be buried in flower pots and washbasins. Bagging: If the ginger is less, it can be put in a paper bag or plastic bag and stored at 11-14 degrees Celsius. Anti-dry shrinkage: Wash and dry the ginger with water, put it into a salt shaker; or peel the ginger and put a little white or yellow wine to seal it. Garlic storage does not germinate the simplest way: with ceramic pots or ceramic altar, put the garlic inside, do not put too full, and then put the altar in a cool place, pay attention to do not put the altar seal, so that the preservation of garlic can be preserved for a long time, and do not grow buds, and not long hair, do not deteriorate will not be dry.
Hunan large quantities of ginger how to preserve not rotten
Hunan large quantities of ginger medicine washed and dried, and then buried in salt, so that the ginger can be preserved for a longer period of time is not bad. Fresh ginger washed, shake off the surface water, and then fine salt coated in the side surface, placed in an unsealed small plastic bag, can be preserved for about 10 days without drying and rotting.
How to keep ginger from rotting and drying out?
Ginger is kept wrapped in paper.
Ginger is best kept at a temperature of 14 degrees Celsius and a humidity of 65%. Therefore, never put it in the refrigerator, it is easy to change color and deteriorate. Ginger does not tolerate dryness, so you can wrap it in newspaper or kitchen paper towels and place it in a well-ventilated, cool place. When you want to use it, even if the outer skin is a bit dry, it will look fresh on the inside.
Expanded information:
The efficacy of ginger:
1, all things in nature where the rhizome has the nature of the hair, and ginger is a perennial herb ginger fresh rhizome, taste pungent, warm, pungent can be dispersed, warm can expel cold. Its shape is irregular block, slightly flat, with finger-like branches, epidermis with links, branches at the top of the stem mark or buds, with the nature of the hair, plus its flavor of pungent, warm, so it can disperse cold and relieve the surface.
2, Chinese medicine has a "color for color" point of view, the surface of the ginger is yellow-brown or gray-brown, the inner core of the light yellow, and yellow corresponds to the five organs of the spleen, so it can be into the spleen, for the spleen of the medicine. The spleen is the main transportation, like dry and evil dampness, ginger is yellow and warm, so it can be warm and stop vomiting.
3, in addition, ginger has the role of dispersal of qi, such as natural air circulation helps to dissipate the haze, helps to eliminate viruses, pathogenic bacteria, therefore, ginger dispersal of qi and have the effect of detoxification, not only can solve the half-summer, tiannansing, thick Park and other drugs of the poison, but also to solve the fish and crabs and mushrooms and other food poisoning.
People's Daily Online - Ginger wrapped in paper to put
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Preservation of ginger
For uncut ginger:1. first wrapped in newspaper, and then put in the refrigerator; 2. in a flower pot full of sand, buy ginger buried in it, eat as you go
For cut ginger:The best way is to cut the ginger into 3-4 centimeters thick slices, and then wrapped in plastic wrap and placed in the freezer to save, not the freezer, when needed on the Take out, taste and fresh the same ginger contains a variety of minerals, vitamins, phytocides and some with aromatic and pungent flavor of the special ingredients, is an important condiment and both important medicinal value of vegetables, but also the best-selling goods in the international market
The preservation of ginger is more, commonly used methods of cellar and sand two kinds of: cellar: in the first frost before the arrival of the ginger, when the ginger leaves turn yellow, ginger block has been sufficiently Mature in the sunny days after the recovery, spread on the ground for about 8-12 hours, the thickness of no more than 15cm, remove the mud and broken ginger, and then placed in the sun for 1-2 days, and then with 4 ‰ content of 5% of the polymyxin wettable powder soaked for 1 hour, fished out to dry, and then placed in a slightly elevated terrain, well-drained, sunny cellar, ginger, and then the cellar. Into the cellar to take lightly, layered stacking, so that there is a certain gap between the ginger, height 1m, covered with 30cm thick sandy moist soil. To be the average daily temperature below 5 ℃ sealed cellar mouth, regularly turn the cellar check
Indoor heap storage: choose a cool, ventilated houses, the first layer of large stones on the ground, and then clean fine sand paved 6-8cm thick, will be selected, disinfected ginger, sequentially placed in the sand, paved a layer of ginger covered with a layer of sand, ***5 - 6 layers, with a brick frame edge, and a layer of sand, and a layer of sand. 6 layers, with a brick frame edge, covered with grass curtains, to keep the sand moist, this method can be preserved for more than half a year
Plastic film bag storage: the selected ginger into a non-toxic polyethylene film, sealing with food to take
Dry method of preservation: the ginger peeled boiling water scalded and bleached for 5-6 minutes to make the starch in the ginger wet, then fumigated, and then washed with cold water in the 60-70 ℃ under the condition of drying. Dry products in a cool ventilated place, can be stored for a long time
Preservation of fresh ginger method: in the television, the experimenter from a large piece of fresh ginger on the two small pieces of comparative experiments: ginger a weight of 50 grams of ginger b weighing 51 grams. Ginger A was then placed randomly in the kitchen of the house, and B was placed in a flower pot where the family planted flowers. After a week of comparison, A has lost water and shriveled to 29 grams, while B weighs 52 grams. It was explained that because B was placed in the pot, the ginger could be fully moisturized while watering the flowers, and that it could continue to get water from the soil of the pot
It was recalled that the ginger could be placed in the freezer of the refrigerator, someone replied. I tried this method and it didn't work very well. Freezing does keep the ginger fresh from the outside, but the juice is severely damaged from its internal moisture changes. After freezing, take the ginger out, regardless of the method of thawing, the ginger form and color will change, and its frozen juice will be lost in the thawing.