Name: Chongqing spicy Hot Bottom material
Ingredients: Butter, vegetable oil, bean paste, chili, edible salt, chicken essence seasoning, ginger, garlic, pepper, spices, food additives and so on.
Storage method: Normal temperature, avoid light storage, open the bag after refrigeration.
Spicy Base Material,Spicy Base Material 300G,Mala Tang Bottom Material,Mala Tang Pot Material ChongQing Baifu Foods Co., Ltd. , http://www.baifufood.com
Spec.: 300 g
Shelf life: 18 months
Before or during the storage of vegetables, the use of a certain concentration of plant growth regulators can inhibit germination, delay ripening and dormancy, keep vegetables fresh, and extend the storage period. 1. Suppress sprouting. The use of plant growth regulators such as qingshousu, methyl naphthylacetate or ethyl ester can inhibit germination and bolting of potatoes, onions, garlic, radish, and carrots. When potatoes are stored, use 40-50 grams of naphthaleneacetic acid per ton of potato, first mix with 2-3 kilograms of fine soil, and then evenly mix in the potato chips; onion and garlic head use 0.25% 10-15 days before harvest ~0.3% of the fresh green pigment solution was sprayed on the leaves. All can prevent germination during storage and extend the shelf life. 2. To prevent shedding. Application of 2,4-D, anti-dropping agent and naphthalene acetic acid can prevent the stems and leaves of vegetables such as Chinese cabbage, cabbage and broccoli from generating stratification, prevent defoliation or stripping, and delay leaf yellowing. Chinese cabbage was sprayed with 200 μl/l naphthalene acetic acid solution or 40-50 μl/l 2,4-D solution or 50 μl/l ferrifugin solution 1 to 7 days before harvest. Or use 25-50 μl/L of 2,4-D solution to prevent rooting and reduce loss during storage; cabbage and broccoli should be sprayed 50 to 100 micrometers for 1 to 7 days before harvesting. L/l of 2,4-D solution also has the same effect. 3. Anti-aging preservation. The most commonly used is 6-benzyl adenine, which is suitable for various green leafy vegetables and green green peppers, cucumbers, and beans. Used before storage, it inhibits respiration, prevents the breakdown of protein and chlorophyll, delays aging and maintains freshness. Use a concentration of 5 to 20 μl/l, spraying 1 to 2 days before harvest.