How to keep spices without insects

How to keep spices in food production and processing storage? This is very necessary to learn to master the knowledge point. I found that most people are only concerned about how the spices how to compound the formula How to add the use, very few people care about the spices of this storage problem. Today, I will talk to you about the storage of spices storage common sense.

Spices, especially in the summer high-temperature and high humidity environment, the storage of spices is very difficult, if your storage point is not ventilated spices are very susceptible to mold and mildew, then how to effectively control and reduce the unnecessary quality of spices and economic losses.

One, first of all, we must change the storage environment, ventilation and drying is inevitable, in addition to the most critical is the pre-drying, sunlight can effectively remove the moisture in the spices, while the sun releases ultraviolet rays can effectively kill the potential microorganisms in the spices, bacteria and so on.

The biggest advantage of pre-sun drying is that it is convenient and saves time and reduces secondary moisture. Spices generally found mold and long insects should be cleaned up immediately, cleanup method is: will be contaminated raw materials with a sieve sieve off the worm infested crumbs and small insects; and then repeatedly cleaned up a few times, and then drying a little bit, and then transferred to a ventilated place to dry. Moldy spices should be cleaned up in a timely manner to choose to pick clean, so as not to spread other spices such as mold

Insect infested spices will be greatly weakened on the aroma of such treatment of spices in the future use of the spices should be increased in moderation, usually increased by about three percent. If the insect infestation is strong, it can not be used directly. Note: The spices that are infested with insects contain soft insects.