Salted Shredded Kelp
The so-called original ecological kelp means that we pack the young kelp with saturated salt water directly after washing without any preservatives.Original ecological products are the favourite of housewives.
How to eat:
The difference between deep sea kelp and traditional ordinary kelp
Nutrational Effects
Salted Shredded Kelp,Shredded Seaweed,Wakame Kelp,Organic Sea Kelp Shandong Haizhibao Ocean Science and Technology Co.,Ltd. , https://www.haizhibaoseafood.com
Several vegetable cellaring techniques
First, after the Chinese cabbage is harvested, it should be kept in the pit as soon as possible under conditions free from freezing. Before entering the cellar, the cabbages that were aired for 1-2 days were sent to the cellar near the yard where the leewards were sunny, and the roots of the vegetables were discharged downwards, and they were put together one by one and covered with grass or rice straw to prevent freezing at low temperatures. Generally stored for about 20 days before entering the pit. Before entering the kiln, it is necessary to trim the vegetables and remove the root soil and rotting vegetables. The bottom of the pit should be covered with 6cm thick clean river sand and covered with a layer of rice straw. The bottom layer can also be used wood stick support. Leave a 50-70 cm wide passageway in the middle of the pit, with two side dishes. The specifications of the coded vegetables are mostly 90 cm wide and 2.3-2.7 m high, and the code dish leaves a 10-20 cm wide gap from the pit wall. Larger cellars leave 1 yard empty space every 10 yards to pour the vegetables. Management: The optimum storage temperature for Chinese cabbage is 0 degrees 1 degree and the relative humidity is 85%-90%. (1) From entering the cellar to the “winter solsticeâ€, the cellar temperature is high. When the outside temperature is lower than the reservoir temperature, open the skylight and other vents for ventilation to reduce the cellar temperature and eliminate the bad gas. During this period, the vegetables should be diligently used. After entering the pits, they should be poured several times. Afterwards, the period of ploughing is gradually extended. 2 From the “winter solstice†to “establishing springâ€, the temperature of the pits and the temperature of the vegetables are low at this time. To prevent freezing, use all the vents. When ventilation is required, a short period of ventilation can be performed when the temperature is high at noon. In this period, we must reduce the number of retort dishes and extend the period of ploughing vegetables. During the process of purging vegetables, we must try to protect the outer gangs to protect the inner leaves. 3 After the beginning of spring, the temperature gradually recovered and the cellar temperature increased accordingly. Ventilation at night should be used to reduce the cellar temperature. During this period, we must be diligent. The storage of cabbage is similar to that of Chinese cabbage. Second, the radish selection of storage varieties; such as Huangnihu radish, Germany and Japan, the United States and the United States and other radish, timely harvest, harvesting leaves can be twisted or cut off the stem plate, after harvest, such as the outside temperature High, should be temporarily pre-stored, the disease-free, non-perishable radish, buried in small piles near the vegetable field, each pile of 150-250 kg, and according to the temperature changes in the appropriate soil. When the ground begins to freeze, it will be stored in the pit. The radish can be put into the pit after being pre-stored, first in the pit bottom shop 8-10 cm thick sand, then a layer of radish layer of fine sand alternately. First, stack 2 layers of radish, after about 5 days of heat dissipation, then pile up by 80-100 cm high method, the last layer of radish covered with sand 20-25 cm. And put a ventilator with a diameter of about 10 cm every 1m in the heap. Management: Storage temperature is controlled at 0-2 degrees and relative humidity is controlled at 90%-95%. 1 In the early stage, always pay attention to check the temperature, find that the temperature is too high, immediately turn over, and conduct ventilation and cooling. Due to the low temperature in the outside world and the cellar temperature, the radish is susceptible to freezing, and cold insulation should be taken into account before and after the spring. 3 In the later period, heat should be prevented to prevent warm air from blowing into the pit. Third, the pumpkin selected hard skin, showing the inherent color when mature, fruit surface with wax powder of the old ripe melon. When harvesting, it is necessary to retain a segment of fruit stems; the root melon should not be used for storage, but can be removed first, leaving the main vine on the second melon for storage. Store melons can not be frosted, can be sowed early to ensure that the cream can be properly matured. It is best not to place melons directly on the ground during childbirth, but in the melon padding or hanging in the air, and to prevent sun exposure, when harvesting should be lightly put, so as not to cause internal hemorrhoids vibration injury caused by rot. After the pumpkin is harvested, it should be kept at 24-27 degrees for 2 weeks to make the peel hardened and stored. Management: Storage temperature is about 10 degrees, relative humidity 70%-75%. When entering the pit, stack the melons on top of fine sand, wheat straw, or straw, and pour 2-3 layers of melon, or put the melons on the shelf. The storage of wax gourd is similar to pumpkin. Fourth, the choice of carrot-resistant varieties, such as the whip rod, small top gold wire, through the heart of red carrots and other root slender, fine stem varieties. Harvest in a timely manner. During harvesting and moving, it is necessary to prevent collisions and injury. Due to injury, carrots tend to turn black and rot during storage. At the time of harvest, the loquat leaves are immediately twisted, concentrated in small piles on the spot, cover the leaves, and protected against wind, sun, and freezing at night. It is best to store them in the pit immediately; if the outside temperature is high, they can be short by the pit or in the trench. Bottles are pre-stored, stacked on the ground or in shallow pits, covered with thin soil. Ventilation channels are provided for ventilation and cooling until the ground begins to freeze. In the storage, the straight roots with diseases and insects were removed, and when the pits were lowered, they were removed; when the temperature of the pits increased during storage, they were cut off again. Carrots are stacked into square or round pots in the pits. In the early period, the temperature in the pits was high, and it can be hollowed into a hollow, which is generally 0.8-1 m high. In order to improve the ventilation and heat dissipation effect, a ventilation tower can be installed every 1.5-2 meters in the reactor. In the pit, a layer of wet soil or fine sand can also be used to store carrots. Management: The temperature in the pit is controlled at 1-3 degrees, and the relative humidity is controlled at 90%-95%. 1 Check the temperature frequently in the early stage of entering the cellar. If the temperature is high, you should check the temperature. 2 During the middle period of storage (from the winter solstice to the beginning of spring), due to the cold weather, carrots are prone to freezing, and care should be taken to prevent cold. 3 During the late period of storage (after the beginning of spring), prevent warm air from blowing into the pit to avoid germination, cramping, and rot. Fifth, the pepper cellar packaging methods are the following: First, the peppers are lined with kraft paper baskets. The basket mouth is also sealed with kraft paper and stacked in the pit. The second is to disinfect the bale with 0.5% bleach, wash it, drain it and place it in the basket. Put green peppers in them and stack them into a stack. Replace the pouch every 5-7 days. If the humidity in the air is high, we can put wet pouches outside the basket. The third is to put green peppers into the basket and cover the plastic film. Fourth, the loose-stack method often used in temporary storage pits is about 30 cm in thickness. In order to reduce the temperature in the heap and increase the humidity, several small ditches can be dug in the pepper heap and if necessary, the ditch can be filled with an appropriate amount of water. Management: The optimum storage temperature for pepper is 7-9 degrees, and it is vulnerable to cold damage below 6 degrees; relative humidity is 85%-90%. After entering the pit, you should try to make the temperature as low as 10 degrees as soon as possible; but also to prevent excessive water loss of chili. Early exhalation took place at night. When the cellar temperature drops to 7-10 degrees, pay attention to insulation and cold. Six, ginger for storage of ginger, in the middle and late November, the upper part of the ground began to yellow, roots and stems fully inflated, when the old mature selection of high terrain, drainage, leeward sunny place to build cellar. Dig a tunnel that extends 5-10 meters into the mountainside. The size of the pit depends on the number of ginger. If the bottom of the tunnel is heavy, it should be covered with a layer of wood and the tide is not heavy. In the plain area, where the terrain is slightly higher, the piled earth is 2-3 meters high, and a wooden pillar is set up to support the ceiling. The hole should face the south and keep a small hole next to it. The cellar should be dehumidified and sterilized.