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How to store beans
For storage of kidney beans, cultivars of autumn quinoa with thick flesh, few fibers, few seeds, and less rust should be selected. After about 10 days of blooming before early frost, the beans do not protrude and the pod walls are not hardened. Immediately after pre-cooling, the temperature of the bean was rapidly reduced to 9°C 1°C, and the sterilization was carried out by fumigation with sec-butylamine for 24 hours. Before storage, the peas should be removed from the young pods, pods, disease history and mechanical damage. Storage temperature is 8 °C ~ 10 °C, relative humidity of 95%, oxygen content of 2% to 3%, carbon dioxide content of less than 2%. 1. The storage temperature and relative humidity of the stored beans in the water cellar were slightly lower than those of cucumber, and they could be stored in combination with cucumbers. The cucumber is placed under the vegetable rack and the bean is placed on the upper layer. Place a layer of Pu in the first place, and wash it in advance with 0.1% bleaching water and dry it. Surround it with a mat, place the beans inside and make it about 35 centimeters thick. A ventilation tube is placed at a distance of 1m to 2m for ventilation and heat dissipation, and the surface is covered with a damp cloth. Turn over once every 5 days to 7 days during storage period. 2. Storage in Cold Storage After pre-cooling the beans in a cold storage room at about 9°C, they are packed in 30 cm 40 cm (0.03 mm thick) polyethylene plastic film pouches. 1 kg per bag, tie into a plastic basket or code to the dish rack. The code should not be too tight, with one or two storeys per shelf. It is also possible to insert a plastic film long enough in a plastic basket or wooden crate. The film should completely cover the bean. Each basket (box) is filled with 80% full, and 20 to 30 holes with a diameter of 5 mm are punched on the film and evenly distributed on the four walls and the bottom. Put some slaked lime into small packets in the appropriate amount of paper in the corners of the basket. There is a gap between the basket and the four walls, the floor, and the top of the library. Control the storage temperature 9 °C 1 °C, check once every 5 days, increase the number of inspections in the late storage, remove rotting, rust, bouillon beans, control oxygen concentration 2% to 5%, carbon dioxide concentration is less than 5%. 3. Quick-frozen and fresh-keeping Soybean meal is pre-cooled, selected and graded, washed and drained, cut into small pieces, and placed in a hot water bottling with hot water of 80°C-90°C for 5 minutes. Immediately afterwards, it was cooled, filled into a polyethylene plastic bag, and rapidly frozen at a temperature of -35°C. After freezing, put in -15 °C ~ -18 °C storage room refrigerated. Thaw immediately before eating, or use acute fire for food. (Huishan Vegetable Bureau, Yiyang City 413002)