1, the excavated lotus root with mud will be washed with water, divided into lotus root sections, the lotus root sections at both ends of the lotus root joints removed, and scraped with a stainless steel scraper to remove the skin of the lotus root.

2. Lotus roots are easily discolored, mainly by an enzyme that causes browning. After peeling the lotus root is first immersed in 0.8%-1.5% salt solution until the root body is slightly softened, remove; and then placed in the lotus root preservative solution immersed in 40 minutes.

3, remove water from the lotus root with a number of holes, in the process of impregnation of freshness preservative, there is a lot of water in the holes, need to use a dehydrator to remove the water to prevent water droplets in the bag.

4, the browning of lotus root is mainly enzymatic browning. In order to avoid the occurrence of enzymatic reactions, should be selected with strong oxygen barrier nylon plastic bags for packaging, the capacity of each bag can be based on the needs of the market, according to the 1-5 kg sub-packaging, well vacuum sealing.

5, lotus root storage should be selected as far as possible in a cool environment, avoid direct sunlight. Lotus root optimal storage temperature of 5 ℃, at this temperature, by the preservative treatment of lotus root can be kept fresh for 3-4 months. But can not be lower than 5 ℃, below 5 ℃ for a long time storage, will make the lotus root tissue softening, until the formation of spongy, without any food value.