What about the soybean worm?

Soybeans are a common food in life, but in the humid environment of the south, soybeans are easy to get worms, so what about soybeans? Let's take a look at it.

What should I do if there are worms in soybeans?

1. Sieve worms: if there is a suitable hole in the sieve, you can use it to separate beans and moths, if not, with a rice cooker steam layer, it is a good sieve. Put the beans into the sieve layer and shake them repeatedly to separate the beans and the moth.

two。 Soak in water to ward off worms: pour out the screened soybeans and soak in a basin for 3 minutes. Don't fall on the table, it will make some living bugs fly and scurry around the room. When you put it in the basin, you can see some bitten soybeans floating, and the bugs will be flooded. At this time, you can fish out the bad soybeans and pour them out. Wash the remaining soybeans about two or three times until there are no bugs in it. Then take it out and put it in a sieve to drain.

3. Dry moisture: remove and drain the treated soybeans and stir-fry them in a pan to remove most of the moisture, then put them on a paper cover and expose them to the sun for two days. Put the dried beans in a plastic bag without holes, tie a knot to reduce air entry, and then put them in various containers, such as glass jars.

Second, how to store soybeans?

1. Strictly control the storage moisture, soybean long-term storage moisture can not exceed 12%. After harvest, soybeans should be fully dried on the pods before threshing. After storage, the soybeans with high moisture content can be treated in the sun, but they should be spread out and cool before entering the warehouse.

two。 Due to timely ventilation, heat dissipation and moisture dissipation, the soybean grain moisture is uneven, coupled with the post-ripening effect of soybean, damp and heat in the pile is easy to accumulate, causing fever and mildew, so it is necessary to timely ventilation, heat and moisture dissipation.

3. Airtight storage at low temperature should be ventilated and cooled after entering winter, and sealed storage with capping or plastic film before spring is warm, which can generally be safely spent in summer.