How to store soybean sprouts for a long time

The extended storage time of soybean sprouts can be achieved by refrigeration, avoiding light, controlling water, sealing, and packaging storage. The main methods include low-temperature growth inhibition, reducing water contact, isolating oxygen, avoiding squeezing, and pre-treatment sterilization.

1. Refrigerated storage

Put the soybean sprouts into a fresh-keeping bag or box and place them in the refrigerator's refrigeration layer. Controlling the temperature at around 4 ℃ can effectively delay spoilage. Low temperature environment can inhibit the respiration and microbial reproduction of bean sprouts, and the storage time can be extended to 3-5 days. Be careful to avoid mixing with strongly scented food to prevent cross flavors from affecting the taste.

2. Light avoidance treatment

Yellow bean sprouts are prone to photosynthesis and fiber aging when exposed to light. It is recommended to store them in opaque containers or wrapped in aluminum foil. Ultraviolet radiation can accelerate the loss of vitamin C and promote the greening of bean sprouts. Storing them in the dark can maintain their crispy texture and nutrition, especially suitable for raw bean sprouts that have not been blanched.

3. Control water and prevent moisture

Before storage, the surface moisture should be drained, and kitchen paper should be placed at the bottom of the container to absorb condensed water. Excess water can accelerate the growth of mold, causing bean sprouts to become sticky, slippery, and spoiled. If local decay is found, it should be immediately removed to avoid contaminating the entire batch of bean sprouts.

4. Vacuum sealing

Using a vacuum preservation box or sealed bag to remove air can reduce oxidation and bacterial growth. Before sealing, a small amount of white vinegar water can be sprayed to kill bacteria. This method can extend the shelf life of bean sprouts to one week, but they should be consumed as soon as possible after opening.

5. Packaging and freezing

Blanch and squeeze out excess water before packaging and freezing, which can be stored for more than one month. Freezing can cause the taste to soften, making it suitable for subsequent stewing and consumption. Please note that it is not advisable to refreeze after thawing to avoid nutrient loss and quality degradation.

It is recommended to prioritize the use of refrigeration combined with sealing when storing soybean sprouts in daily life, and to process and store them as soon as possible after purchase. To avoid temperature differences caused by repeated removal, regularly inspect and remove any deteriorated parts. If long-term storage is required, it can be blanched and packaged for freezing, but it may lose some of its crisp texture. Regardless of the method used, it is necessary to ensure that the storage container is clean and dry, and separated from easily contaminated ingredients such as raw meat and seafood. Observe for any unusual odor or mucus before consumption, and stop consuming if any abnormalities occur.