Winter jujube is rich in nutrients but not resistant to storage. Post-harvest natural conditions, only about a week of crisp. In recent years, with the development of storage technology, the preservation period of winter jujube can reach 70-120 days. The appropriate storage conditions are described below. 2, the temperature and humidity in the temperature range higher than the temperature of the jujube freezing point, the lower the temperature the better storage, below the freezing temperature will produce frostbite. Different degrees of maturity of the jujube have different freezing points, generally the semi-red dates are about -2.4 °C. The early red dates are above this value. The whole jujube ice point is below this value. Therefore, jujube in different mature stages should be stored separately. Winter jujube is also a very easy-to-dehydrate fruit, and it is suitable for storing 90%-95% of the stored temperature of winter jujube under refrigerated conditions. 3, o2, co2 content in refrigerated conditions, o2 content should be controlled at 3% -6%. The storage environment with high temperature control accuracy, o2 content should be low, this can improve the quality of preservation. The storage environment with large temperature error, o2 content should be high to prevent anaerobic respiration or co2 poisoning. Jujube trees are very sensitive to co2 and should not be stored in a sealed package. Higher than 5% of co2 content will accelerate the softening and browning of winter jujube, and the suitable co2 content is 2%-4%. With 0.05mm thick pvc punch bag packaging, it can prevent co2 poisoning, but also can maintain the humidity inside the bag. Soy products are processed foods made from beans such as soybeans, Green Beans, peas, and broad beans. Most soy products are tofu and its reconstituted soy milk. Tofu Snacks,Soy Food Snacks,Bean Curd Snacks,Spicy Sauced Tofu Hangzhou Aiyomi food co.,LTD , https://www.aiyomisnacks.com
1. Harvesting time The harvesting maturity has a great influence on the storage life. That is, the lower the maturity, the more resistant it is to storage. The red fruit (coloring below 25%) is most resistant to storage, and the whole red fruit (100 coloring) is least resistant to storage. For storage for the purpose of fresh food, semi-red harvest, for the purpose of processing, early red harvest, short-term storage can be harvested throughout the period.
China is the hometown of soybeans, and China has cultivated soybeans for five thousand years. It is also the first country to develop and produce soy products. For thousands of years, the ancient Chinese working people have used a variety of beans to create many far-reaching and widely circulated soy products, such as tofu, tofu, fermented bean curd, soy milk, soybean meal, soy sauce, bean sausage, bean curd, soybean fish, Ramie, cat ears, vegetarian wings, soy ears.