How do you store harvested ginger? How to store fresh ginger

1. Bagging method: Put an appropriate amount of fresh ginger into a paper bag or plastic bag and store it in an environment of 11 to 14.

2. Canning method: After cleaning and drying the fresh ginger, put it in a salt tanker, which can be stored for a long time and is very convenient to use.

3. Sand wet method: choose a large piece of fresh ginger without skin damage and thick stem, remove the part that sprouts, and bury it in the damp but not wet fine sand or loess to hide it for a long time without being bad, and it will not dry out. However, it is necessary to pay attention to the protection against freezing in winter and avoid direct exposure to strong hot sunlight in summer.

1.Soak in salt water and put it in the refrigerator Many friends will put the ginger they bought back in the refrigerator, thinking that it will be foolproof, and the ginger will not go bad, but it is not. After a while, you will notice that the ginger that you put in the fridge has dried out, and it has also become very soft inside, looking like it is rotten.

When storing ginger in the refrigerator, one more step will ensure that it does not rot easily. That is to soak the fresh ginger in salted water for an hour or so before removing it to dry. Put it in the refrigerator so that the ginger does not spoil.

2. Sand preservation method If there is sand at home, you can use sand to preserve ginger, prepare a flower pot to fill it with sand, and then choose ginger with thick stems and intact skin, pay attention not to contaminate with water, bury it in sand, and then put it in a warm, dry and ventilated place, so that ginger is not easy to rot, especially in winter, and can also play a good anti-freezing effect. 3. Isolation of the air method When preserving ginger, in addition to maintaining a dry environment, it is also necessary to isolate the air, which can effectively avoid the danger of ginger rotting, you can dry the ginger, and then wrap the ginger with plastic wrap to put the atmosphere in the rice, which can effectively isolate the air and avoid the ginger from rotting and deteriorating.

Ginger contains a variety of minerals, vitamins, phytoncides and certain aromatic and spicy special ingredients, and is an important condiment and a vegetable with important medicinal properties, and is also a bestseller in the international market.

There are many ways to preserve ginger, and there are two commonly used methods: cellaring and sand storage

Cellaring: Before the first frost (winter solstice), when the ginger leaves turn yellow, the ginger pieces have been fully matured and recovered on a sunny day, spread on the ground for about 8-12 hours, the thickness does not exceed 15cm, remove the mud and broken ginger pieces, and then expose to the sun for 1-2 days, and then soak them in carbendazim wettable powder with a content of 4% for 1 hour, remove them to dry (or spray ginger with Dysen zinc solution), and then put them in a slightly high, well-drained, sunny cellar (pay attention to the sterilization and temperature and humidity before storage in the cellar), Ginger should be handled gently in the cellar and stacked in layers, so that there is a certain gap between the ginger blocks, with a height of 1m, and a sandy fluvial soil with a thickness of 30cm. When the average daily temperature is below 5, seal the cellar mouth and check the cellar regularly.

Indoor storage (sand storage): choose a cool, ventilated house, first lay a layer of large stones (fist size) on the ground, and then use clean fine sand to pave 6-8cm thick, the selected and disinfected ginger blocks, placed on the sand in order, spread a layer of ginger cover with a layer of regret sand, a total of 5-6 layers, with a brick frame, covered with a straw curtain, keep the sand moist, this method can be kept for more than half a year.

Plastic film bag storage: Put the selected ginger into a non-toxic polyethylene film, seal it and take it as you eat.

Dry preservation: peel the ginger and blanch it in boiling water for 5-6 minutes to moisten the starch in the ginger, then fumigate the sulfur, and then wash it with cold water and dry it under the condition of 60-70. The dry product is stored in a cool and ventilated place for long-term storage.

There is also for uncut ginger: 1Wrap it in newspaper first and put it in the refrigerator.

2.Fill the pot with sand, bury the ginger you bought and eat it.

The reason for this is this: to lower the temperature so that it does not germinate and at the same time there is moisture that is not blown by the wind!

For cut ginger: the best way is to cut the ginger into 3-4 cm thick slices, then wrap it in plastic wrap and put it in the freezer for preservation, not the refrigerator, take it out when you need it, and it will taste the same as fresh.

How can the freshly recovered ginger from the ground be well preserved?

The first method is the cellaring method. Ginger pieces choose to be harvested on sunny days, remove the sediment and spread it on the ground to cool for half a day, and then expose it to the sun for 1-2 days, and then soak it in carbendazim wettable powder with a content of 4% for 1 hour, take it out and dry it (or spray ginger with Dysen zinc liquid), and then put it in the sunny cellar (pay attention to the sterilization and temperature and humidity before storage in the cellar), and the ginger should be handled gently and stacked in layers, so that there is a certain gap between the ginger blocks, the height is 1m, and the sandy fluvial soil with a thickness of 30cm is covered. When the average temperature of Suna is below 5, the mouth of the cellar is sealed and the cellar is checked regularly.

2 4 The second method, the fine sand storage method. Choose a cool and ventilated house, first lay a layer of stones with a diameter of about 10 cm on the ground, and then use clean fine sand to pave 10cm thick, the selected and disinfected ginger blocks are placed on the sand in order, and a layer of ginger is covered with a layer of sand, a total of 5-6 layers, with a brick frame edge, covered with a straw curtain to keep the sand moist, this method can be preserved for more than half a year. 3 4 The third method is to put the ginger slices into a sealed food bag and add a little salt.

This method is used when there is not much ginger. **Hot sale: according to the content of the article, we recommend advertising Guangxi ginger old ginger fresh freshly dug meat ginger whole rhubarb ginger should be seasoned soil ginger farmer vegetables 5 packs of the world with mail 9 catties yuan view shandong old ginger dried ginger fresh 3 catties of ginger old ginger mother freshly dug vegetables farmer self-planted tender ginger confinement ginger free shipping yuan view sichuan old ginger ginger rhubarb ginger fresh farmer self-grown edible now dig now free shipping 44 yuan view 4 4 The fourth is to cut the ginger into slices and dry it. This method can be stored for a long time, which is time-consuming and energy-consuming.

Hello, Techniques for preserving ginger: methods.

First, we all know that ginger farmers store ginger are buried in the ground, then the best way is to bury the soil, prepare a container, a large flower pot can be, sprinkle a layer of sand at the bottom, put ginger, and then cover with a layer of sand, if you see that the sand above is dry, pour a little less water, so that the preserved ginger tastes no different from the one just bought, especially fresh. Method.

Second, the liquor preservation method, the bought ginger should be selected first, the scars and scars, damaged and leaking to pick out, and then clean and dry, and then wipe the surface with liquor, especially the fracture should be wiped several times, and then placed in a dry box, the liquor can play a role in isolating the air, so that it will not be bad for half a year. Method.

3. Salt preservation method, sprinkle salt on a paper towel, then put ginger to wrap it, and then seal it with plastic wrap, so that the ginger will always be kept fresh. The principle is that salt can play a sterilizing role, and plastic wrap can play a role in isolating the air, and the combination of the two is invincible, and you can keep it for as long as you want. Potato bend.

Hello dear, 1 The first method is to use jars or bags to encapsulate the method. You can put an appropriate amount of fresh ginger into a paper bag or plastic bag (food bag). Store in an environment of 11 to 14.

You can also wash and dry the fresh ginger and put it in a salt shaker for a longer period of time. 2 The second is the sand wet method. First, choose a large piece of fresh ginger with no skin damage and thick stems, remove the budding part, and bury it in the damp but not wet fine sand or loess (the soil contained in flower pots and basins) to hide it for a long time.

It won't be killed either. However, it is necessary to pay attention to the protection against freezing in winter and avoid direct exposure to strong hot sunlight in summer. 3 The third method is the absolute base drug, the cotton cotton method.

First of all, choose a large-mouthed eggplant bottle with a lid, put a small piece of cotton wool with water at the bottom of the bottle (too much water, too much ginger will be soaked and damaged), and then put the remaining fresh ginger on the cotton wool and cover the bottle cap. This method is very convenient to use on the go.

Put it in the refrigerator: soak the ginger in salted water for about 1 hour, then take it out and dry it in a cool and ventilated place, put it into a fresh-keeping bag after the ginger is dried, and finally tie the bag tightly (squeeze out the air) and put it in the refrigerator. Wet sand preservation:

Use a plastic box to fill with an appropriate amount of semi-dry and semi-wet sand, then bury the ginger in the sand, and finally place the plastic box in a cool place.

1. Refrigerator storage.

1. Soak the ginger in salt water for 1 hour, then take it out and dry it in a cool and ventilated place (not directly dried).

2. Wrap the ginger in a paper towel, then put it in a plastic bag or plastic bag, squeeze out the air in the bag and tie the bag tightly.

3. Put the bag in the refrigerator, at this time the ginger can generally be stored for about 2 months.

2. Wet sand preservation.

1. Use plastic boxes, basins and other containers to fill some semi-dry and semi-wet sand, and then bury ginger in it, if there is no wet sand, you can spray an appropriate amount of water on the dry sand, and then rub it evenly.

2. Put the plastic box or basin in a cool place (without covering), and the ginger can be stored for about 3 months.

3. Salt and preserve.

This method is suitable for using half of the ginger, which can be stored by pouring an appropriate amount of salt on plastic wrap, then dipping the ginger (the cut side) in salt, and finally wrapping the ginger and placing it in a cool place.

4. Use newspapers.

Wrap the ginger in newspaper or A4 paper and put it directly in the refrigerator to keep it for several months.

5. Slice and preserve.

Wash the ginger, then cut it into slices, then put the ginger slices in the crisper (put a layer of ginger slices and cover a layer of paper), and finally close the lid and freeze it.