The greenish asparagus has a high moisture content and is prone to dehydration and aging, which causes trouble for fresh sales. Therefore, only when it is processed and kept fresh, and it is guaranteed to meet the quality of product sales, it can meet the increasing demands of domestic and foreign markets. The specific processing and preservation techniques are as follows: 1. Harvesting standards Generally, the initial processing length of the fresh stem asparagus stems is 24 to 27 cm, and the harvesting length should be 27 to 30 cm. The harvest time should generally be before 9am. After harvesting, diseased bamboo shoots, deformed bamboo shoots, loose bamboo shoots, and small bamboo shoots that do not meet the specifications must be removed. Second, the process of primary processing → washing → classification → cutting → binding → packaging. Third, the initial processing of asparagus cut into small pieces of 24 ~ 27cm, and remove the clay adhered to the bamboo shoots; then, the bamboo shoots placed upside down in a plastic basket. After selection, the asparagus with a diameter of 1 cm or more and the bamboo body is green and green, and the heads and stems that are not dried up are promptly sent to the processing plant. IV. Washing and Cleaning Asparagus after initial processing often has a lot of dirt and dirt on its surface. Therefore, strict flushing must be performed. Put the plastic basket into the sink together with the asparagus, inject about 10cm deep water, and rinse it directly with the plastic pipe joint. Rinse the soil and dirt on the bamboo shoots and rinse it in a clean sink to clean the bamboo shoots. until. Fifth, the selection of classification grading should be based on specifications, specifically there are four levels: ll level, each weight 25 ~ 33g; l level, each weight 16 ~ 20g; m level, each weight 12 ~ 15g; s level, each Weighing less than 12g. And pay attention to remove the diseased bamboo shoots, cracking bamboo shoots, scattered head bamboo shoots and mechanical damage bamboo shoots and fine bamboo shoots. 6. Cutting The grading asparagus is placed flat on a wooden board. According to the predetermined specifications, the excess part is cut off and the base is left without white. When cutting, the section must be neat and clean, not beveled, chopped, and not tipped. The suitable length of the fresh green asparagus is generally 21 to 24 cm and the diameter is 1 cm or more. Seven, bundled with a simple small scale weighing, each small bamboo shoot weight is 100g. Level ll, with 3 to 4 sticks per pole; Level 1, 5 to 6 sticks per pole; m level, 7 to 8 sticks per pole; s level, more than 9 per pole. After the over-weighed asparagus, tied with a rubber band 2cm from the base, and then use the international asparagus packaging tape to tie the bamboo shoot tip, tie point should be from the tip of the shoot about 1 ~ 2cm (usually in the bamboo tip scaly Baotou Base). Put the wrapped asparagus in the packing box. Eight, packing boxes commonly used wooden boxes and foam boxes, cartons. Shipping is generally done in wooden boxes and air bags are used to coat foam boxes. When putting asparagus in full, 3mm thick sponges should be placed around the wooden box, weighing 6-10kg per box. After the bamboo shoots are full, cover the sponge again. After packing, the grade, name, weight, etc. are printed on the box. The entire process should not exceed 12h. 9. Asparagus stored and transported in boxes should be promptly placed in a freezer. Because the asparagus freezing point is only 0.6 °C, not intolerable to low temperatures, therefore, the temperature of the refrigerator is generally controlled at 0 ~ 2 °C, in order to prevent stems from water loss, the relative humidity of the refrigerator should be maintained at 90% ~ 95%. Asparagus can be used for short-distance transportation (within 2~3h) for general trucks; for long-distance transport, especially for transport in hot season, refrigerated trucks should be used. The transportation time is 1 day, the temperature is controlled at 0 ~ 5 °C; the transportation time is 1 ~ 2 days, the temperature should be controlled at 0 ~ 2 °C, in order to ensure freshness and quality of asparagus.
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