High temperature storage: Garlic rice can remain non germinating in an environment of 28 ℃ to 32 ℃, thereby prolonging storage time. This method is suitable for shorter storage periods, as garlic is prone to dehydration, bran formation, and drying shrinkage.
Low temperature storage (constant temperature storage): Use mechanical refrigeration to lower the temperature, inhibit the life activities of garlic, and control the germination of scales. This method is currently widely used.
Modified Atmosphere Storage: Utilizing the inhibitory effect of gas environment on life activities, regulating gas composition under appropriate low temperature conditions, and achieving the purpose of preservation.
Radiation preservation: Using 60CO-Y radiation to irradiate garlic, inhibit sprouts, kill insects and sterilize, suitable for long-term storage of garlic.
Production method: For example, a method for making fresh garlic rice is to manually divide and peel the garlic, remove the coating film, soak it in a color protection and sterilization solution for 10 minutes, vacuum package and refrigerate, and the shelf life is 90 days. two
Preservation method: Another method for preserving garlic rice is through peeling, grading, rinsing, ozone disinfection treatment, preservative treatment, air drying, pre cooling, vacuum nitrogen filling packaging, and constant temperature storage. It can be stored at -1.5 ℃ for more than 60 days and remains fresh as before.