The garden pansy is a type of large-flowered hybrid plant cultivated as a garden flower. It is derived by hybridization from several species in the section Melanium ("the pansies") of the genusViola, particularly Viola tricolor, a wildflower of Europe and western Asia known as heartsease. Some of these hybrids are referred to as Viola wittrockiana Gams ex Nauenb. & Buttler. For simplicity, the older name Viola tricolor var. hortensis is often used.
The garden pansy flower is 5 to 8 centimetres (2 to 3 in) in diameter and has two slightly overlapping upper petals, two side petals, and a single bottom petal with a slight beard emanating from the flower's center. These petals are usually white or yellow, purplish, or blue. The plant may grow to 23 cm (9 in) in height, and prefers sun to varying degrees and well-draining soils.
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Eggs for storage and storage of eggs are fresh foods, and their production has a certain seasonal difference, and it is easy to spoil and deteriorate under adverse environmental conditions. Therefore, proper storage and freshness measures need to be taken. There are many methods for preservation of fresh eggs. Common methods include cold storage, soaking, and coating. The following describes the refrigeration method.
1. The cold storage method uses low temperature to inhibit the growth and reproduction of bacteria and the activity of enzymes in the egg, and can keep the freshness of the egg for a long time. However, the refrigeration of eggs is not as good as that of other foods. The lower the temperature, the better. Because there are eggshells, it is prone to cracking. Cold storage of fresh eggs, the most appropriate temperature is about -1 °C, not less than -2.5 °C, relative humidity of 80% to 85% is appropriate, refrigerated time of 6 to 8 months.
To keep fresh eggs cold, pay attention to the following issues:
1 Cold storage disinfection: using lactic acid fumigation to eliminate residual bacteria and pests.
2 Strict egg selection: Fresh eggs are strictly selected through sensory inspection or light perspective before they are put into the warehouse. All shells, spoilage, and severe scum should be removed.
3 pre-cooling: selected fresh eggs, first pre-cooling. The temperature of the pre-cooling chamber is controlled at 2 to 0°C, relative humidity 75% to 85%, pre-cooled for 24 hours or so, and when the temperature of the egg drops to 2 to 3°C, it can be transferred to a freezer.
4 Keep the temperature of the cold room constant and do not change it. And regularly carry out quality inspections, usually once every half a month, found that problems are dealt with in a timely manner.
5 Do not store other items with odor in the cold storage: fresh eggs stored in cold storage, do not move casually. In addition, when fresh eggs are released from the library, they must be warmed up slowly to prevent “sweat†on the surface of the eggshell, which can easily cause microorganisms to contaminate the eggshell.
2. The coating method uses a variety of coating agents to coat the surface of the eggshell to block the pores and prevent the evaporation of water and the invasion of microorganisms to achieve the purpose of preservation. At present, commonly used coating agents mainly include liquid paraffin oil, polyvinyl alcohol, animal and vegetable oils, and the like. Before coating, it is best to disinfect the eggshell first, which is better for preservation.
Eggs and eggs are important foods for people's daily lives and contain various nutrients needed by the body. Among them, the protein content is over 12%, the fat content is above 11%, and the digestion and utilization rate is high. Fresh eggs are processed to produce a variety of egg products and delicacies. For example, duck eggs or eggs can be processed into delicious and delicious preserved eggs, salted eggs, etc., can also be processed into fresh eggs, ice eggs, egg powder and other products, as an important raw material for food processing.