Four storage methods of lotus root

First, the sand storage method chooses high terrain, leeward and shelter, and the ground is covered with a layer of fine sand. The humidity of the fine sand should be pinched and loosened by hands, and a good drainage ditch should be dug around. Put a layer of lotus root covered with a layer of fine sand, so sand and lotus root alternately, stack 5-6 layers, and cover the top with wet sand about 10 cm thick. This method can be stored for about 60 days. In addition, you can also use bricks or planks to form a burial pit indoors, spread a layer of 5 cm thick wet sand in the pit, discharge the dug lotus root with mud in order, and then stack layer upon layer of wet sand layer by layer, stacking 5 to 6 layers, and covering the top with wet sand about 5 cm thick.

Second, the salt water storage method puts the pretreated lotus root in a non-iron container and arranges it sequentially and immerses it in 10%-15% salt water. Because salt is difficult to infiltrate into lotus root tissue, it can not only resist corrosion but also inhibit enzyme activity, and the flavor after storage is the same as that when fresh. This method is simple and effective, it can be stored for more than half a year, and salt water can be reused.

Third, plastic film storage method this method only needs to cover the surface of lotus root with plastic film, and it can be stored for about one month. The utility model has the advantages of large storage capacity, convenient operation, and can prevent lotus root from drying up. The disadvantage is that the storage period is short and the loss is large.

Vacuum fresh-keeping method

(1) Color protection. Separate the treated lotus root from the segments, remove the lotus root nodes at both ends, and scrape off the skin of the lotus root. Soak the peeled lotus root in 0.8%-1.5% salt water until the lotus root is slightly soft.

(2) dehydration. There are many holes in the lotus root, and there is more water in the holes in the process of soaking in salt water. It is necessary to use a dehydrator to remove the water so as to avoid water droplets in the packaging bag during storage.

(3) packing and vacuuming. Choose edible grade plastic bags with strong gas resistance for packaging and vacuum seal.

(4) Storage. Storage should choose a cool environment as far as possible to avoid direct sunlight. The suitable storage temperature is 5 ℃, which can be stored for 3 to 4 months.