First, pre-harvest management 1, trimming ears. First go to the soft tip and cut off the low sweetness, acidity, succulent, soft, and easily dehydrated fruit in the lower 1/4-1/3 section of the ear. Secondly, prubbles are used to dredge off grains and granules that are difficult to mature, have poor quality, and have low sugar content. At the same time, the grains and diseased grains are eliminated. 2, the use of chemical fertilizers. In order to improve sugar content and storability, phosphorus and potassium fertilizers are mainly used one month before harvest. 3, prevention and treatment of diseases. When the fruit starts to be stained, 800 times solution of 600-800 times of carbendazim or 800-1000 times of Syros is sprayed every 10-15 days. 4, strictly control the water. In order to improve the quality and storability, stop watering within 15 days before harvesting, and remove the rainwater in time. 5, spraying hormones. To prevent shredding and fruit stem shrinkage during storage, it is possible to spray 2000-40000.000001 for 15 to 45 days before harvest, and spray 60-1000.000001 for Qingssu 15 days before harvest, or 3 days before picking. Naphthalene acetic acid was sprayed with 50-1000.000001 plus 110-6 penicillin. Second, harvest 1, harvest standards. Fully matured, well-colored, well-organized and fruit with thick skin, fruit powder and wax. 2, harvest time. Where climate and production conditions permit, harvesting time should be delayed as much as possible. Select the weather in the morning or in the evening when the weather is fine and the temperature is low. Rainy or foggy days should not be harvested. 3, harvesting methods. When cutting with scissors, the ear is trimmed, and then the inflorescence is laid flat in boxes or baskets lined with 3-4 layers of paper. The container should be shallow and small, in order to be able to put 5-10kg for the degree, cover the paper and pre-cool after filling the ears. Third, preparation before storage 1, suitable storage conditions. In the temperature of -1 °C -0 °C, the relative temperature of 90% -95%, oxygen 2% -4%, carbon dioxide 3% -% 5 conditions, generally can be stored for about 5 months. 2, drug treatment. The fruit is treated with sulfur dioxide to prevent rot caused by fungal infection during storage. Specific methods are the following three kinds: 1 heavy sulfite release method. According to the weight of the grape 0.3% and 0.6% were weighed sodium bisulfite and anhydrous silica gel, the two are fully mixed, and packed in a number of small paper bags , And then spread in the grape box, the medicine bag is separated from the grape by the paper, finally uses the wrapping paper to seal the grape and the medicine bag in the box. Change the medicine bag every 1.5 months. 2 sulfur combustion method. The bundled grapes are piled into pods and covered with a plastic film cover. Each cubic metre of space is fully combusted with 2-3 g of sulphur, fumigated for 20-30 minutes, and then ventilated. Smoked again 15 days after smoking, once smoked once every 1-2 months later. 3 sulfur dioxide gas method. After packing the grapes, they are covered with a plastic film cover and filled with sulfur dioxide gas. The volume of sulfur dioxide accounts for 0.5% of the volume of the cover. Fumigate for 20-30 minutes and then ventilate. After fumigation once every 15 days, the concentration of sulfur dioxide can be reduced to 0.1% -0.2%. 3, warehouse disinfection. Disinfect with 1% formalin, 1.5%-2% sodium hydroxide, or 10% bleaching powder placed overnight. Fourth, the storage method 1, cylinder method. Wash the cylinder upside down, so that the inner wall of the water droplets, and then wipe the wall with a clean cloth 70% alcohol, the layer of a layer of grapes after treatment into the cylinder, each layer 15-20cm thick, each layer Afterwards, put a bamboo curtain-shaped bracket to prevent the fruit from cracking and rot. After filling, seal it with a polyethylene plastic film and place it in a cool place. Dig a pit in the shade and place the tank in the pit. Gradually increase the cover as the temperature decreases. This method can store grapes on New Year's Day and Spring Festival. 2, the ditch method. Dig north-south trenches, depth 80cm, width 30m, width 1m, length depending on the storage volume and site, in the bottom of the ditch 10cm thick dry sand, and 6% wettability 666 powder mix appropriate amount of wet sand Sprinkle into the ditch, kill insects and prevent rats. The processed grapes are discharged to the bottom of the fine sand on the bottom of the trench. A layer of wet sand and a layer of grapes can be stacked on 3-4 layers, and finally cover 20-30cm thick wet sand. It was covered with mats at the beginning, covered during the day and opened at night. When the temperature dropped to 1 °C - 2 °C during the day, it began to cover the mat at night. Gradually increase the cover as the temperature decreases. 3, cellar storage. The processed grapes are basketed or boxed and placed in a pre-cooling place, where bricks or trees are placed to facilitate ventilation, and the upper cover is shaded until the light snow enters the pit. In the cellar, a 60-70 cm mat is placed on a wooden board, and the fruit box is placed on the mat. Put a piece of wood or straw on the basket or box, put the basket or box on top, and place three layers in turn, in the form of a flower, leaving the sidewalk to lay baskets or boxes on both sides. After entering the pit, use ventilation, watering, sealing and other methods to maintain the temperature and humidity of storage. It is not advisable to turn over and prevent rat damage during storage. 4, bungalow storage. Choose a well-ventilated room and disinfect it. Put the handles of the treated ear upwards into the basket, and place each ear in a staggered manner, preferably 20-25 kg per basket. In the interior shelf, 60-70cm from the ground, after the first layer of fruit basket is put, the basket is placed on the board, and then put the second layer, in order. Keep pedestrians in the middle for ventilation. Indoors keep the humidity as much as 80%-90%, temperature 0°C-1°C, and when the temperature is low, it is necessary to create a fire, and when it is dry, it is possible to splash water on the ground to humidify it. 5, cold storage. The treated grapes were packed in a 4-5 kg ​​bag made of 0.04 mm thick polyethylene film and sealed. Maintain the temperature of the library -1.5°C - 0°C and the relative humidity is about 90%. China Agricultural Network Editor
Dried Squids are a popular snack in many Asian countries, especially in Japan, Korea, and Thailand. They are made by cleaning and drying fresh squids until all the moisture is removed, resulting in a chewy and flavorful snack.
Pure dried squids are made without any additional flavorings or seasonings, so they have a natural taste that is slightly salty and briny. They are often served as a bar snack or as a topping for rice dishes, noodles, or salads.
Dried squids are a good source of protein and low in fat, making them a healthier snack option than many other processed snacks. They are also rich in vitamins and minerals, including vitamin B12, selenium, and phosphorus.
Overall, dried squids are a tasty and nutritious snack that can be enjoyed on their own or used as a flavorful ingredient in many dishes.
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