Store chestnuts against decay

Chestnut is afraid of dryness, water scarcity, heat intolerance, and fear of freezing. In many cases it is prone to mildew. The main reasons are: 1. Chestnut immature Chinese chestnuts are often used in the method of landing. Because the mature chestnut trees are not matured, even the same tree has some immature chestnuts. These chestnuts have high water content and poor skin keratinization, which is easy to produce mildew. 2. Loss of water and air dryness produces rotten chestnuts. Loss of water causes water and mildew. If the dried chestnuts continue to cool, no mildew will occur, but the chestnut fruits will harden and completely lose their food value. 3. Unreasonable storage will cause moldy rotten chestnuts if the piles are too high and the quantity is too large. 4. Diseases and Insects Cause Mildew During the ripening of chestnuts and dumplings, many pests such as weevil and peach aphid occur. They can bite the chestnut fruit, but also in the chestnut fruit, causing mildew. In view of the above situation, the quality of chestnuts can only be guaranteed by taking scientific storage measures. 1. Scientific harvesting is best when more than half of the chestnut trees on the chestnuts are cracked yellow. The barley is empty and does not have to hit. The cones should be stacked in a cool, high-pitched place with a height of no more than 1 meter. Do not press the cones and do not dry in the sun. Can be covered with weeds and other items to cool and moisturize. After about 10 days of storage, the chestnuts in the chestnut pods were taken out and stored in the shade for 1 day. 2. Fumigation and insecticide The chestnuts will be packed in breathable containers such as sacks or bamboo baskets, and then placed in closed fumigation chambers or smokers. Frying insecticides will be done with carbon disulfide 1.5 to 2.5 liters per 50 square metres. 3. When cold storage or chestnuts are stored in the cold storage room or in the cavern cavity, the chestnut shall be placed in a wet sack, kept at a temperature of 0°C to 2°C, and have a relative humidity of about 90%. And there is a certain degree of ventilation, access to wet cold wind. 4. The sand is hidden in a cool and shady place, and it is covered with shade mats and straw. 10cm thick soil-free rough river sand is laid on the ground. Two sand and one fruit are mixed with wet sand, or one layer of sand and one fruit is sanded. The temperature of the sand is preferably kept at a moisture content of 8% to 10%. Add 0.1% thiophanate fungicide to the wet sand and mix well. Sand piles are piled every 10 days to facilitate cooling and sorting of rotten grains. 5. The air ion storage method utilizes an air ionizer to generate ozone and negative ions, suppresses the respiration of chestnuts, and kills microorganisms in the storage environment and harmful pests of chestnut fruit. The practice is to put chestnuts in a ventilated bamboo basket and put them in a neat and tidy interior. Each row consists of four rows, four rows of four baskets each, and the air ion generator is placed in the center of the basket. The chestnut basket is covered with plastic film and pressed with bricks. It is energized and ventilated regularly.

According to Professor Hu Xiaosong, Ph.D. supervisor of the School of Food Science and Nutritional Engineering, China Agricultural University, Instant Noodles are often criticized by people who think eating is not good for health mainly for the following reasons:
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However, Professor Hu pointed out that compared with French fries, hamburgers and other instant noodles in the fat content is not very high, with an average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor Hu said that when it comes to additives we talk about change, I think it is not conducive to the health of the material, which is the concept of a misunderstanding. The food industry can not do without thickeners, stabilizers and other additives, the country allows the use of, are strictly tested to prove harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor Hu pointed out that all starch-based foods in the high-temperature cooking (over 120 ℃) will produce this carcinogen, therefore, there are french fries, instant noodles, there must be.

Instant Noodles

Instant Noodles,Quickserved Noodle,Instant Cup Noodles,Spontaneous Hot Beef Noodles

GUYUAN XINYUE FOOD CO.,LTD. , http://www.xyamin.com