How to preserve soybeans to prevent insects and eat, and how to save soybeans without insects?

Beans contain a lot of starch and protein. Because rice has little moisture, there are usually few insects. However, if it is left damp for a long time and the water activity value increases, mold and insect eggs will absorb the water in the rice and beans and then decompose and use the nutrients in the rice"Branching out"Finish.

These insects may have their eggs attached to the rice in the field or during processing, and they will begin to grow and develop when the conditions are ripe. In particular, rice and beans that have been left for a long time and are rarely managed lack space for drying and ventilation, so they are easy to mold and grow insects. Therefore, they should be kept at low temperatures and dried.

In addition, you can also use small bags of peppercorns and other methods to get rid of insects, or put an appropriate amount of lime (moisture-proof) at the bottom of the container (to be separated) to take them out to bask in the sun.

Although soybeans are harder, they will also suffer from wheat moths, sawsaw thieves, corn elephants, red grain thieves and other grain storage pests. To this end, the following approach is adopted;

1. After drying and drying, seal and store. The moisture content of soybeans is low, and it can be dried at high temperature to drive away stored grain pests, and then sealed with plastic bags and buckets to isolate the spread of pests and infections.

2. A small amount of soybeans can be refrigerated to prevent insects, and frozen in the freezer to prevent insects. Pay attention to moisture and condensation.

3. A large number of soybeans can be fumigated with aluminum phosphide in low doses to prevent and control stored grain pests. Grain depots are often used.

1. Put it in the sun. If it is just a trendy soybean, there is some hairy things on the surface, and it is exposed to the sun to have a sterilization effect.

2. Store in a sealed plastic bottle. Before storing, remember to pick out the soybeans that have been eaten by insects before to prevent insects inside.

3. Store in the freezer. In such low temperature conditions, the bugs cannot survive.

There are three ways to preserve soybeans from insects:

1. Wash and dry the plastic bottle, then pick the beans and pour them into the plastic bottle, and tighten the cap and put it in a cool and dry place;

2. Pick the beans and put them in the freezer for freezing;

3. Shut the soybeans at low temperature, strengthen ventilation and cooling after entering the winter, and use the glove or plastic film to store them tightly before the spring is warm.

Under normal circumstances, fresh soybeans need to be dried and then preserved, and then the dried soybeans are packed in a clean, waterless plastic can, and stored in a dry, cool and ventilated place.

Clean the fresh soybeans, remove both ends, blanch them in boiling water, add edible salt during the blanching process, remove them from the cooling, control the moisture, put them in a food bag, seal them, and freeze them in the refrigerator.

Fresh soybeans generally refer to edamame, which can be eaten boiled, cold, fried, etc. Cooking fresh soybeans should not take too long to avoid affecting the texture and taste of fresh soybeans.

Precautions for fresh soybeans.

Cut 1000 grams of pork ribs into pieces, put them in a clay pot with enough water together with 100 grams of soybeans and ginger slices, first boil over high heat, and then simmer over low heat until the soybeans are cooked and the pork bones can be chewed. At this time, add wine, refined salt and monosodium glutamate and cook for another 5 minutes, sprinkle with chopped green onions, and you can eat meat and drink soup. Soybean pork rib soup is especially suitable for students to take it regularly before and after exams to regulate brain nerves, enhance intelligence and eliminate fatigue.

Put 250 grams of fresh soybeans in a container and soak the cells in vinegar for 15 days. Take 10 to 20 capsules a day. Long-term consumption can strengthen the body, prevent cancer, prolong life, and is a treasure for cancer prevention.

Soybean is a very common kind of bean food in our daily life, and there are many foods made from soybeans, such as bean paddles, water tofu, dried tofu, tofu flakes, soybean oil, etc., so soybeans are very popular. In everyone's daily life, the storage of soybeans is a more critical thing, so what is the best way to store soybeans? Let's take a closer look.

Space soybean storage method.

1. How to store legumes:

Mung beans, red beans, cowpeas, lentils, etc. are stored casually and cannot be stored for a long time. You can pour the beans into a mesh basket before storage, put them in boiling water together with the basket, mix them for 30 seconds, so that the small insects and larvae on the surface of the soybeans are killed, and then immediately pour them into cold water, and then put the soybeans in the sun to dry and put them in cans.

Put a few cloves of garlic on the surface, and the soybeans that have been solved in this way will not be affected by the germination ability and consumption, but the storage time will be greatly increased.

The refrigerator can be refrigerated, but be sure to put the grains and soybeans in the bag with the water barrier and put it tightly. In addition, the storage of grains and soybeans in mineral water bottles is another way, and the provinces and regions are also neat. Make sure the grain is dry and tighten the lid as soon as you put it in.

If you are not too safe, you can add a few peppers, its flavor has the effect of removing insects.

2. Prevent insects in bean food:

1. Soak the beans in boiling water for 30 seconds, and stir the boiling water separately.

Space soybean storage method.

2. Remove the beans from the boiling water and put them in cold water immediately.

3. After scooping them up from the cool water, put them in the sun to dry.

4. Use a well-sealed utensil to store dried beans and put a few cloves of garlic.

Nutrition facts. 1. Soybean protein content is about 40%, which can be comparable to animal protein in quantity and quality, and the protein content of 500 grams of soybean is equal to 1500 grams of raw eggs, or 6000 grams of milk, or 1000 grams of lean pork, so soybeans have the reputation of "plant-based meat" and "emerald green dairy cow".

2. Soybean protein often contains essential amino acids, especially in the presence of dicalcium phosphate, which is just enough to supplement the shortcomings of calcium diphosphate in cereals, and the lack of methionine in soybeans can be supplemented by cereals.

Space soybean storage method.

3. The fat rate of soybeans is 18-20%, which occupies the first place in bean food, and the density of oil is 20%. In addition, it is superior to animal body fat in that it contains less cholesterol, and contains linolenic acid and linolenic oil alkali, which are unsaturated fats that make soybeans have the effect of reducing cholesterol; Soy lecithin is also abundant, which is of key practical significance for the growth and development of the central nervous system.

Refrigerated preservation method for edamame.

Edamame is a young pod of soybean grains that is plump and not yet mature, and its fresh beans can be used as a daily accompaniment to wine, processed into canned food, and quick-frozen for sale. Edamame is delicious, nutritious, and contains high plant protein, vitamins and trace elements such as iron and phosphorus, which has a good effect on reducing human cholesterol and is a good health vegetable, so it is highly favored by consumers.

Edamame is a vegetable that is not tolerant to low temperature, and it is easy to suffer from chilling injury when stored below 8, and brown rust spots appear. And above 8 storage and easy to mold and rot, such as at room temperature, 4-5 days after the beginning of yellowing and mildew. Therefore, at present, edamame is mainly sold directly and frozen and refrigerated after harvest. However, in recent years, the cultivation area of edamame has been expanding, and the yield has also increased year by year, and it is difficult to sell out the direct fresh sales in time, coupled with the limited scale of quick-freezing and refrigeration, resulting in low economic benefits of edamame.

Therefore, the authors studied a method of refrigeration and preservation of edamame in order to buffer the postharvest contradiction of edamame, prolong the sales time, and improve the efficiency.

The results showed that the storage period of "Kaiyu No. 10" cultivar could reach 45 days after preservative treatment, the color was still bright green, the weight loss rate was only 5, and there was no chilling injury symptom of brown rust spots. The technical points are as follows:

First, the main technology.

1 Harvesting. The kernels are plump and full, and the pods are green.

2 Pick. Remove cracked, yellowed, rotten, non-plump edamame.

3 Immersion. First of all, soak the edamame in the sodium benzoate solution with a concentration of 0 5 for about 1min, remove the salicylic acid solution with a concentration of 0 5 for about 1min, and then take out and spread it out and dry it with cold air.

4 Packaging. Packed into a 500g plastic basket and wrapped in edible film.

5 Refrigerate. Store in a cold storage with a temperature of (5 soil 1) and a humidity of 95 - 100.

2. Precautions.

1 After the edamame is removed from the solution, be sure to dry it with a cold air. Because if there is moisture on the surface of edamame, it is very conducive to the reproduction of microorganisms and mold.

2 Wrap the plastic basket in edible film. On the one hand, the edible film can isolate the invasion of pathogenic bacteria and the dripping of water to the surface of edamame; On the other hand, it can be permeable to oxygen, so that edamame can obtain sufficient oxygen and avoid anaerobic respiration.

If it helps, thank you for adopting!

The specific storage methods are as follows:

1. If the harvest is large, it can be stored in the warehouse only after fumigation of the agent. Use a dry, cool, ventilated house as a storehouse, and seal all the gaps. Previously painted with 20% lime water to eliminate eggs and adults.

The beans in storage should not touch the ground, and should be covered with plastic film to prevent moisture.

2. If the harvest is small, it can be stored in containers such as tile jars or clay jars, and some quicklime is placed at the bottom of the jar or jar to absorb water. Do not overfill the container. Leave a certain amount of space to ensure that the seeds breathe weakly.

After the beans are packed, the mouth should be sealed with plastic film, and then covered with straw paper and wooden boards.

3. For a small amount of soybeans purchased at home, you can store soybeans in plastic bottles and seal them well, which can effectively prevent insects.

To store soybeans, you need to dry fresh soybeans, then put them in a clean and waterless plastic can, and store them in a dry, cool and ventilated place.

Dry the grains before storing to ensure that there is no moisture. Pour the grain into the bottle, squeeze as much air out as possible, and tighten the cap. In this way, the grain is stored in almost no contact with the air, so it is not easy to mildew, and this method is very simple.

Dried soybeans are generally sun-dried or air-dried with water. No need to put it in the refrigerator. Dried soybeans can also be stored with a ceramic jar with a lid, if there are not a lot of dried soybeans, put them in a washed and dried cola bottle, and then tighten the cap.

In many cases, the general warehouse is fumigated with chemicals. Put a piece of edible alkali, but be sure to wash it when eating.

Here's how:

If there are not a lot of dried soybeans, put them in a washed and dried beverage bottle, or oil jug, and then tighten the cap. The bottle must be washed and dried, and there should be no moisture. In many cases, the general warehouse is fumigated with chemicals.

It will do the trick in a dry plastic bottle, and after it is packed, it is best to hide it in a cool place.

Put the soybeans in a dry, airtight jar and then add a few star anise to help keep insects out. It's as simple as that, don't stock up on too many dry goods, and buy them after eating!

1. Put it in a plastic bottle.

The plastic bottle that usually drinks is larger, and it is better to wash it and dry it. Pick the beans you bought, pick out the rotten beans with insect eyes and mutilation, and pour the remaining beans into a plastic bottle, and put the cap tightly in a cool and dry place, so that there will be no insects all year round.

2. Put it in the freezer to freeze.

If you find that the beans at home have worms, if the worms are not serious, pick up the beans of individual worms, and put the remaining beans in the refrigerator freezer, and cryopreservation can also make the beans not regenerate worms.

3. Exposure to the sun.

There are some fluff things on the beans, indicating that the beans have been put for too long, and they need to be taken out and exposed to the scorching sun.

1. If there are not a lot of dried soybeans, put them in a washed and dried cola bottle, and then tighten the cap. In many cases, the general warehouse is fumigated with chemicals. Put a piece of edible alkali, but you must wash it when you eat, otherwise you will have diarrhea.

2. Put it in a dry plastic bottle, and then after it is installed, it is best to hide it in a cool place. Dry place, protected from light, deterioration, easy to mold in contact with water. It should not be placed in the refrigerator or in the fresh-keeping compartment, because soybeans have an oxidase enzyme in their body that destroys prematurely, and should be placed in a high place for ventilation.