Simple white storage method

1, clear water storage method. Choose the old and the young, white, with 2-3 shells, put it in a large water tank or pool after de-sheathing, press the stones after filling with clear water, dip the water into the water and change the water frequently to keep the water clean. . 2. Alum water storage method. Cut the good quality white shell, layered in the tank or pool, until 15-20 cm away from the cylinder or pool mouth, use the sterilized bamboo was "well" shape paved on the white, and then press the stone Block, into the concentration of 1-2% of alum water, make the water higher than the white 10-15 cm. 3-4 days after the removal of water foam, if the bubble is too much, the water is yellow, to change the water again. 3, salt storage method. First, lay a layer of salt about 5 cm thick on the bottom of the container (cylinder, bucket, pool, etc.), and peck, pick, shell, and 2-3 shells in a container and stack it until it is at the mouth of the container. - 10 cm, sealed with salt. This method is suitable for air-drying and colder areas. 4, cold method. Put baskets with 2-3 shells into the warehouse, use horse-riding methods, or tie them into small bundles, each weighing 5-7 kg, and stack them on the dish rack. The temperature is kept at 0-1°C for a long time. Storage. 5, plastic bags sealed storage method. The deodorized quail white meat is sealed and packaged in a 0.04 mm thick polyethylene plastic bag and can be stored at a temperature of 0-1 °C for more than two months. 6, cellar method. Choose the young and infertile late-maturing white, with 2-3 shells, sheath short, spread on the vegetable rack in the cellar, keep the cellar temperature 0-8 °C, can be stored for more than 2 months. Source: "Peasant Communication"