Eggplant storage and processing

Eggplant is one of the main vegetable varieties in summer and autumn in northern China. Every summer and fall season, after a large number of eggplants are marketed, they often result in a backlog of waste due to poor sales. For this reason, the storage and processing methods of several eggplants are introduced to improve the production efficiency.

First, eggplant storage method

The eggplant is not resistant to storage, and various diseased spots, fruit stems, sepals, and fruit rot appear on the fruit surface during storage. Therefore, the eggplant used for storage is generally selected from the late-maturing varieties of late-maturing varieties of fruit, and chooses pulp with low moisture content, delicate flesh, less seeds, thicker skin, neat fruit shape, good late-maturing variety resistant to disease, and growing in the middle of the plant. Medium-sized fruit.

1. Storage of plastic bags The selected eggplant will be packed into a high-density polyethylene bag. The bag is sealed or opened. The bag contains 10% to 20% oxygen, the carbon dioxide rises to about 1%, and the ethylene content is less than 0.1 mg. Liter, the temperature is maintained at 13°C and can be stored for about 4 weeks to maintain its original taste and freshness.

2, cellar selection of high terrain, well-drained trenches, usually 1.2 meters deep, 1 meter wide, 3 meters long, leaving an exit at the end of the pit, leaving a hole on both sides of the east and west, pits around the top with corn stalks Cover and spread 12 cm soil. Before eggplant storage, medium-sized solanaceous fruit with no mechanical injury, no insect damage, and no disease should be stored in the cool place until the temperature drops into the cellar. When entering the pit, put the handle down, lay a layer of code, the fruit of the second layer should be inserted into the gap of the first layer of fruit, to prevent stabbing the eggplant. Put 5 layers in this way and cover the uppermost layer with a piece of kraft paper. The pit openings will be blocked and the temperature in the pit will be maintained at 5°C-8°C. Check the temperature in the pit at any time. If the temperature is lower than 5°C, cover the pit with a hole and plug the air hole. If the temperature is high, open the air hole to adjust the temperature. Using this method, eggplant can generally be stored for 40-50 days.

Second, eggplant processing methods

1. The dried eggplant will be mature without pests and eggplants, cut into thin slices and put it into boiling water, scald it, dry it immediately and put it under the sun. Turn once every 2 hours, at night to recover the room, continuous drying 3-4 days, you can pack and store. When immersed in warm water, it is reduced and fried with pork, which is delicious and delicious.

2, sweet and sour eggplant Wash the fresh eggplant, pluck, dry, cut in half, and then install the tank. According to the ratio of 100 kilograms of eggplant to 10 kilograms of sugar, put a layer of eggplant on top of a layer of sugar until it is full. Sprinkle with vinegar (100 kilograms of eggplant and 10 grams of vinegar) to level with the eggplant and press the weight. Turn over the cylinder once every 2-3 days and turn it 3 to 4 times. Place the pickle in a cool, well-ventilated place and eat it after 15 days.

3, salted garlic eggplant first marinated mature salted eggplant cut 4-5 cm wide, 2 cm wide strips, with the pot steamed until the tooth can bite but not bad degree of removal, spread after cooling cylinder Marinated. Add 100 kilograms of salted eggplant to dry garlic or 3.5 kg of garlic, 3 kg of soy sauce, and 1.5 kg of fresh ginger. Turn it once on the second day, and then once again every other day, and eat it after 4-5 days. Finished products are dark red, salty and spicy.

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