Pre-storage preparation: The parsley was rooted and unzipped before the frozen, remove the soil, and remove the loquat leaves and yellow leaves.
Palletizing and stacking: Select a place where the leewards are cold, place a small grass target in an erect position, and arrange the parsley layer by layer. The roots are piled up into a conical shape. Each pile of 30 kilograms is appropriate, and then spread with a wide plant leaf. After spreading the shop, apply a layer of yellow mud. After wiping, remove the grass target as a ventilation hole.
Storage Management: During storage, prevent rain or snow from falling. In the event of rain or snow, cover the ventilation holes with coverings. The temperature of the vegetable should always be kept below freezing, and it must not be overheated.
Wake-freezing treatment: In winter or early spring, take the vegetables for food or put them on the market for sale. First, dig out the vegetables, slowly thaw them in a room at 3-4°C, wait until they are frozen, and then treat them with appropriate amount of water according to their dry and wet conditions. , eat or sell again.
Half Cut Blue Swimming Crab
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