The camphor bud contains a variety of vitamins and amino acids required by the human body, and is rich in nutrients. However, after the buds of the scented buds are easily defoliated, the following methods can be used to extend the shelf life. Fresh-keeping process of camphor bud processing equipment:

First, the plastic bag storage method uses 40 × 50 cm or 35 × 25 cm plastic bags, bundled into a small amount of fresh fragrant buds into the bag, can be sealed for a few days, but to open the bag for ventilation.

Second, the quick-frozen method simmers the camphor buds with hot water, then freezes rapidly at a low temperature of minus 15-20 °C, and the temperature is kept at minus 10-15 °C. Spray with 5-10% citric acid during thawing to protect the color and fragrance and prevent decay.

Third, the freezing method is to bundle the fragrant buds into small handles, spray the fluorite with garlic oil or directly with 0.01% hydrogen-based enamel preservative, dry and put into plastic bags (bag thickness 0.7 mm or more), tie Tightly pocket, placed in a cold storage. The temperature should be kept at minus 1-0 ° C, and the bag can be opened once every 10-15 days. To maintain the oxygen content of the bag not less than 2%, the carbon dioxide content of not more than 5%, can be guaranteed for 55-60 days. Such as large-scale intensive production, we must do a good job in cold storage construction.