How to get rid of the smell of garlic moss taken out of cold storage?

There are several ways to remove the odor of garlic moss:

1. Ozone method. Ozone has a strong oxidizing effect, which not only eliminates the odor of cold storage, but also inhibits the growth of microorganisms. The use of ozone generator can realize the elimination of odors in the warehouse.

2. Formaldehyde method. The goods in the cold storage room are moved out and disinfected with 2% formaldehyde aqueous solution and odor is eliminated.

3. In the process of cold processing, the cold storage warehouse must be kept at a certain temperature, and the frozen food shall not be transferred or stored.

4. The method of preventing the peculiar smell of cold storage: the food refrigerated in the cold storage must be inspected, and the food that has not deteriorated can be put into the warehouse. There shall be no peculiar smell in the cold storage warehouse before the purchase.

After the garlic moss in the cold storage is tasteful, you can't eat it anymore, because if the garlic moss is flavorful, it proves that your garlic moss has deteriorated, if it is a normal garlic moss, its taste is a more Shannon taste, and there will be no stinky phenomenon.

If the garlic moss is spoiled, it will rot, so it is not recommended to eat it again, because the substances it decomposes are harmful to the human body. Hope mine is helpful to you!

1.Soak the garlic moss in clean water, gently rub it with your hands, and then take it out and wash it;

2.Blanch the garlic moss in boiling water, then remove it and wash it;

3.Soak the garlic moss in starch water, gently rub it with your hands, and then take it out and wash it;

4.Soak the garlic moss in vinegar water, gently rub it with your hands, and then take it out and wash it;

5.Soak the garlic moss in lemon juice, rub it gently with your hands, then remove it and wash it.

After washing, put some salt, soak in the water for a while, and change the water frequently, so that you can get rid of the odor.

Fresh garlic moss cryopreservation strategy:

Uneaten garlic moss can be stored in the refrigerator, but it is best to store it in a plastic bag, do not wash the garlic moss and store it in the refrigerator, because it will cause the garlic moss to rot, and the plastic bag or plastic wrap stored in it is not breathable.

Store the uneaten garlic moss in a gas-filled plastic bag and keep it in the refrigerator so that it will last for a long time. Store uneaten garlic moss in a plastic bag, but if you eat it, you need to tie it tightly so that it does not come into contact with the air, and then store it in the refrigerator.

Precautions for the selection of fresh garlic moss:

1. Look at the color.

First of all, the first thing we see when buying garlic moss is its color, the freshness of the vegetable has a direct relationship with its color, you need to pay more attention when buying garlic moss, the color looks relatively bright, and it presents emerald green This is fresh garlic moss, if you feel that the gloss is very poor and there is a blackening phenomenon, then it is not fresh, and there is not much nutritional value, so remember to turn around and leave when you see this, do not buy.

2. Look at the tip.

While we take a closer look at the color of his appearance, we should also pay attention to the tip of the garlic moss, the tip of the fresh garlic moss and the stem of the garlic moss are the same, both are emerald green, and there will not be much difference. If you see that the color is yellow, we can't buy it, because it is not fresh, and it is not delicious to eat, this is because the garlic moss has been stored for too long or deteriorated, and the first thing to change must be the tip of the garlic moss, and the tip of the garlic moss that has been stored for too long is yellow and wilted, which is very easy to identify.

3. Look at the thickness.

We all know that garlic moss is a root, he is a product of garlic, when buying, we should pay attention to the normal thickness of garlic moss is very uniform, not too thick, if the particularly thick garlic moss is estimated to be old, the taste will be very poor, then it is just grown, not yet ripe, there is no garlic taste to eat, basically there is no nutritional value, so we should choose the thickness of the uniform, so that it is the best quality garlic moss.

You can wash it with water, add a little salt or add a little rice vinegar.

Ozone is generally used to remove odors.

Summary. Hello dear, the garlic moss in the cold storage can be put for three days after it comes out.

Hello dear, the garlic moss in the cold storage can be put for three days after it comes out.

Hello dear, garlic moss can be refrigerated for 240 to 270 days in a modified atmosphere to keep fresh. The storage temperature of garlic moss is generally 0 degrees, and the relative humidity should be kept at about 95%, 1 to 5% of carbon dioxide, and less than 2% of oxygen. The quality criteria are moderate maturity, intact and deformed, and bright green in color.

It is best to use garlic moss that was harvested early, and be careful not to harvest it after rain or when there is dew. Different temperatures require different dispatch wheel configurations. Generally, the cold storage is placed in about three days.

Finally, I wish you a happy life and smooth work.

Summary. You can soak garlic moss in warm water for two hours, which can effectively remove the taste of preservatives and preservatives, and can also wash away any residual pesticides. In addition, garlic moss has high nutritional value and has a role in lowering blood pressure and blood lipids.

How to get rid of the odor of garlic preservative? How do you get rid of the preservative taste on garlic moss?

You can soak garlic moss in warm water for two hours, which can effectively remove the taste of preservatives and preservatives, and can also wash away any residual pesticides. In addition, garlic moss has high nutritional value and has a role in lowering blood pressure and blood lipids.

Kiss this is the answer to your query, I hope it can help you.

Sincerely answer every question for you! Best if you're satisfied! If you have any questions, please keep asking! Your praise is the driving force for us to move forward, learn from each other and make progress together!

How to remove the smell of garlic moss.

How to get rid of odors.

Kiss you, soak the garlic moss in warm water for two hours.

Thank you. No thanks, oh kiss.

There are methods for keeping garlic sprouts fresh, such as cold storage, controlled atmosphere storage and ice cellar storage.

1) Cold storage controlled atmosphere storage.

Disinfect warehouses, vegetable racks, etc. The warehouse is disinfected with sulfur fumigation, the dosage is 5 10 grams of m2, and the vegetable racks and utensils are disinfected with bleaching powder, and can only be used after exposure. It can be stored in two ways: small package modified atmosphere storage and large tent controlled atmosphere storage.

Small package controlled atmosphere storage: with a thickness of mm, heat of 100 cm 75 cm of polyethylene plastic film bag, the bundled small handfuls of garlic sprouts into it, each bag 15 20 kg, tie the bag tightly, put on the vegetable rack. The storage temperature is stable at 0 1.

Due to the excessive number of bags, it is not easy to adjust the gas composition one by one, so the natural oxygen reduction method can be used. When the oxygen concentration drops to 1% to 3% and the carbon dioxide concentration rises to 12% to 14%, release the bag; When the oxygen concentration rises to 18% and the carbon dioxide concentration drops to 2%, the tie is sealed. In the early stage of storage, it is ventilated once every 10 days, and in the later stage, it is "vented" once every 7 days.

Large tent controlled atmosphere storage: Place the bundled garlic sprouts on the vegetable shelf, 30 cm thick, and close it with a millimeter-thick polyethylene film tent. The tabernacle was filled with nitrogen, which quickly reduced the oxygen concentration to 3 to 5 percent.

Adjust the temperature and humidity (storage temperature 0 1, relative humidity 85% 90%), and then store. Check and ventilate in time, and open the account for ventilation when the oxygen concentration drops to 2% and the carbon dioxide concentration reaches 5%; When the oxygen concentration rises to 5% and the carbon dioxide concentration drops to 0, the ventilation is stopped. It can be safely stored for 8 to 9 months, no aging, no scattering buds, and this method is suitable for large-scale storage.

In this method, in order to absorb the carbon dioxide produced by garlic sprouts, nitrate lime is added to the tent.

2) Ice cellar storage.

Soak the straw bags in ice water and beat small handfuls of garlic sprouts into 10-20 kg bales. Or put a small handful of garlic sprouts in a wet puff soaked in ice water and wrap it tightly. The bottom of the cellar is lined with ice, and the ice wall is built around, and then a layer of garlic sprouts is wrapped in a layer of ice, leaving a gap between the bags, filling the crushed ice cubes, leveling, and 3 5 layers of bags can be placed.

Do not be too high to avoid crushing the garlic sprouts. In the case of a permanent ice cellar with an insulated roof, the garlic sprouts can be covered with thin ice and then covered with several layers of straw bags. If it is a simple ice cellar with poor insulation, fill the garlic sprouts with crushed ice, press two layers of ice cubes, and then cover them with thick rice husks.

How to keep garlic sprouts fresh:

1. The product should be thoroughly disinfected and sterilized before storage, and the warehouse fumigation disinfectant can be used, using 500 grams per 100 cubic meters.

2. The quality standards should be moderate maturity, complete and deformed, bright green in color, crisp and tender in texture, no swelling of the moss bud, no aging at the base of the moss stem, no obvious disease or mechanical damage (such as scratching the moss), uniform thickness, and the length of the moss stem should not be less than 30 cm.

The garlic moss in Jinxiang in refrigeration and preservation is fresh and verdant.

3. It is best to use garlic moss harvested in the early stage, and be careful not to harvest it after rain or with dew.

4. It is strictly forbidden to expose to the sun and place it at room temperature for too long after harvesting, and try to do it on the same day of harvesting, and the longest is not more than 48 hours.

5. The garlic moss that cannot be stored in time should be placed in a cool place and avoid a large amount of accumulation, resulting in yellowing of the moss.

6. The garlic moss that has begun to wilt and fade, heat in the pile or rain or blister during storage cannot be put into storage.

7. When selecting and finishing, it is necessary to remove the products of injuries, moss bulging, fading, soft strips and moss, and remove the residual leaf sheath.

8. When pre-cooling on the shelf, it should be evenly and neatly spread out according to the design amount of the storage rack, and should not exceed 30 cm thick.

9. After the temperature of garlic moss drops to 0, garlic moss should be preservative, and vegetable fresh-keeping fumigant, 3--5g per cubic meter, or vegetable liquid preservative, diluted 30 times liquid, each bottle can process 4 tons of garlic moss.

10. The fresh-keeping bag should be leak detected, and if there are holes or damages, it should be glued with transparent tape.

11. The garlic moss can be bagged only after it has been treated with freshness and antiseptic treatment and the temperature of the product has dropped to 0. It should be bagged according to the packaging design capacity, such as 600mm 1100mm, and the loading capacity is 30 kg (15 kg); 700mm 1100mm, loading 40 kg (20 kg), loading error should not exceed 5.

12. Bagging requires operation on the rack. After the whole warehouse is loaded, the mouth of the bag should be left with a certain gap to keep the moss puffy, and the silicon window bag should pay attention to the silicon window facing up.

13. The gas index silicon window bag is generally controlled at O2:3 5, CO2:5 8.

Ordinary bags are O2:1 2 and CO2:12 14, which are mastered in the high limit of CO2 and O2 in the early stage, and mastered in the low limit of CO2 and O2 in the later stage.

The bag opening cycle is based on the gas measurement.

14. The suitable temperature for storage is 0, and the humidity is 90-95.

15. Ventilation should be carried out regularly in the warehouse, generally once a month and a half, and attention should be paid to the ventilation when ventilating: first, it cannot be carried out at the same time as the opening of the bag; Second, it should be carried out during the day when the outside temperature is at its lowest.