How to keep garlic for a long time?

Garlic can be preserved in a similar way to onions by placing it in a mesh bag and hanging it indoors in a cool, ventilated place or in a special ceramic jar with air holes.

1, hanging method: garlic drying, after the selection, remove mechanical injury, rot or wrinkled garlic, braided. Between summer and fall in the temporary drying shed, cold room or ventilated storage library, winter to avoid moisture, freezing. Garlic pseudostem can also be strung with wire, hanging in the ventilation and insulation, so that the garlic naturally air-dried.

2, cellar storage method: choose a higher terrain, dry, thick soil, low water table plots dug cellar. Ventilation channels are installed in the cellar, cellar storage period to be checked regularly, remove rotten or spoiled garlic at any time. This method uses the cellar of low temperature, low humidity and other conditions to make garlic have a stable storage environment.

3, cold storage method: pre-cooling and cooling of garlic before storage, when the body temperature of garlic is close to 0 ° C, it can be stored. Storage will be placed on the shelf in order to ventilate the garlic. The main point is to control the temperature in the warehouse in time after storage, and keep the warehouse temperature uniform and consistent. According to the different packaging and stacking methods, the storage temperature can be controlled between -1 ~ 3 ° C.

4, ray irradiation storage method: this method is suitable for factory storage. Radiation storage of food, mainly the use of cobalt-60 gamma rays. Cobalt-60 gamma irradiation of garlic, in addition to germination can be resisted, but also can kill insects and sterilization, cobalt-60 dose of 2.85 ~ 5.16 Coulomb / kg. Generally can be stored for about half a year, loss is significantly reduced.

Notes

1, the garlic dried and crushed into powder, is one of the processing methods of garlic. At this time, garlic powder can keep one-third to one-half of the effectiveness of fresh garlic. When drying garlic, if you use the usual high temperature for drying vegetables, the ingredients of garlic are easy to evaporate, and the efficacy of the medicine is greatly weakened. It is not difficult to learn through the experiment, with a temperature of 70 degrees above the heating and drying, the composition of garlic will change, the effective content of allicin will be greatly reduced.

2, reduce the temperature of the freeze-drying method is more suitable for garlic, in minus 20 degrees Celsius about the low-temperature freezing of garlic, you can retain the raw material 50% of the allicin. However, this method is difficult to civilize. By sealing the freeze-dried garlic powder, it can be stored for a long time. Experience shows that after 3 years of sealed storage, garlic powder still retains its effect.

Baidu Encyclopedia - Preservation

Baidu Encyclopedia - Garlic

Baidu Encyclopedia - Garlic