73results about How to "Color emerald green" patented technology

The invention relates to the field of crop planting, and particularly to a method for planting potatoes, which comprises the following steps: preparing land, fertilizing, and ditching; putting the potato seedlings into ditches, ridging, covering soil, covering parts on ridges, where the potato seedlings are planted, with colorless and transparent film, and covering two sides of the colorless and transparent film with black film; conducting field management, and harvesting potatoes. The method adopts the colorless and transparent film and the black film, which are in a matched manner, to plant the potatoes, the colorless and transparent film has good light transmittance and increases temperature quickly at the early stage, so the potatoes can root early; the black film has low visible light transmittance and can restrain weeds from growing, and the weeding rate can reach about 90 percent; during the middle and later periods of growth, the root systems enter below the black film, high temperature below the film, caused by strong sunlight, is prevented, and the premature senility of the root systems is avoided; the method can create a good environment for potato tuber growth in the period of tuberization, and has a ground temperature adjusting function that other film does not have; not only is the labor intensity of weeding reduced, but also the yield is increased by a large margin.

The invention relates to a method for uniformly drying lettuce by a normal pressure and negative pressure combined microwave spouted bed, and belongs to the technical field of fruit and vegetable food processing. The main processes of the method comprises: removing leaves and peels from fresh lettuce, cleaning, cutting into cubes (cutting into sheets), adding a EDTA-Na solution to carry out colorprotection, blanching, adding a magnesium acetate solution and a zinc acetate solution to carry out color protection, and carrying out treatments of microwave spouted drying, packaging and storage. With the present invention, the microwave drying technology is adopted so as to shorten the drying time, reduce the drying energy consumption, and reduce the loss of the chlorophyll in the lettuce during the processing process; the normal pressure spouted bed drying technology and the negative pressure spouted bed drying technology are combined to dry the lettuce, and the material has the circular motion, such that the disadvantage of the nonuniformity of the microwave drying is overcome; the product dried by the microwave spouted drying method has characteristics of good water reabsorbing capacity, high water reabsorbing rate, good crisp taste after water reabsorbing, unique lettuce aroma, high chlorophyll content, good and uniform color.

The invention relates to low-calorie solid milk tea containing prebiotics and a preparation method of the solid milk tea, and belongs to the technical field of solid drinks and nutritional foods. The low-calorie solid milk comprises the following raw materials: skimmed milk powder, maltodextrin, optimized tea powder, water-soluble dietary fibers, prebiotics, wheat oligopeptides, erythritol and stevioside. The milk tea product produced by the technology is rich in nutrients such as prebiotic factors, dietary fibers, small molecule peptides and trace elements and very low in fat and heat, has the effects of relaxing bowels, resisting fatigue, improving immunity, resisting oxidation, regulating microecological balance and health of a human body and the like, is simple to prepare, low in cost and suitable for most of people, and has a wide market prospect.

The invention relates to a method for promoting eel grass seeds to germinate and grow. The method comprises the following steps that: in a culture box, potassium nitrate solution or chitosan solution is added, in addition, trace intermittent aeration is used as an auxiliary measure, and the eel grass seeds are added for soaking; the soaked eel grass seeds are cultured in a beaker with lake bottom sediment as substrates; and after the eel grass seeds germinate, the young eel grass seedlings are placed into a culture box containing the potassium nitrate to be soaked, and meanwhile, trace intermittent aeration and intermittent short wave ultraviolet ray radiation are used as auxiliary measures. The method provided by the invention is simple, the germinating time of the eel grass seeds is short, the germinating rate is high, the growth speed is high, in addition, the economic cost is low, and great significance is realized on the fast breeding and large-scale production seedling culture of the eel grass.

The invention belongs to the technical field of processing of teas, and in particular relates to a green tea processing method. Green teas are prepared by sequentially spreading, removing green, refreshing breeze, cooling by spreading, primarily kneading, primarily drying, kneading again, shaping and showing tea hair of fresh teas. According to the invention, the teas are blown by cold wind before and after removing green; protein and saccharides in the teas are sufficiently decomposed in the spreading process before removing green; therefore, the contents and the concentrations of effective components in tea soup are ensured, and beneficial substances in the teas are promoted to dissolve out; by means of blowing cold wind after removing green, the temperature of the teas can be rapidly reduced; the teas are prevented from becoming yellow due to high-temperature storage; by adopting the kneading process for two times, cells in the teas are broken step by step after primarily kneading; therefore, the effective components are dissolved and leached easily in the brewing process; and the tea soup is kept emerald green in colour, strong in fragrance and high in soluble content.

The invention discloses complete automatic tea-leaf finishing, packaging equipment and a processing method, which comprises an automatic tea-leaf packager, a drum type automatic final-panning and fragrance raising machine and a tea-leaf vibrating sorter. The drum type automatic final-panning and fragrance raising machine and the tea-leaf vibrating sorter are disposed in a closed box, the drum type automatic final-panning and fragrance raising machine is connected with the tea-leaf vibrating sorter through a tea-leaf lifting conveyor, the tea-leaf vibrating sorter is connected with the automatic tea-leaf packager through another tea-leaf lifting conveyor, an automatic quantitation feeding device is connected to the front of the drum type automatic final-panning and fragrance raising machine, and an air inlet, an air outlet and a tea-leaf discharge outlet are arranged on the wall of the closed box. The complete automatic tea-leaf finishing and packaging equipment is further provided with an automatic control system, is clean, safe, high in production efficiency and capable of automatically producing tea leaves, and effectively solves the problem that processing equipment for subsequent procedures of tea leaves generates more dust in the prior art, which endangers physical health of production workers, and may cause safety accidents such as dust deflagration and the like.

A quickly frozen wolfberry bud as a dish is prepared from fresh wolfberry buds through washing, boiling for 1-3 min, precooling to 18-25 deg.C, cooling to 0-15 deg.C, centrifugal dewatering, and quickly freezing at -30- -40 deg.C.

The invention discloses a closed tea automatic cooling-roasting flavor-extracting system and a processing method thereof; the closed tea automatic cooling-roasting flavor-extracting system comprises an automatic quantitative charging device and a drum type automatic cooling-roasting flavor-extracting machine disposed in a closed case; a frame of the drum type automatic cooling-roasting flavor-extracting machine is provided with a door opening-closing manipulator and a charging-discharging manipulator; a tea inlet-outlet movable door is disposed at the end of the door opening-closing manipulator; a rotatable tea chute is disposed at the end of the charging-discharging manipulator; an automatic control system is connected with and controls the automatic quantitative charging device and the drum type automatic cooling-roasting flavor-extracting machine. The invention effectively solves the problem of great dust of tea cooling-roasting machines in the prior art, wherein the problem can not only damage body health of production workers, but also cause potential safety accidents such as dust explosion and the like; and the provided closed tea automatic cooling-roasting flavor-extractingsystem is clean, safe, high in production efficiency, and suitable for being used on complete equipment for tea automatic production.

The invention discloses a green tea processing method and belongs to the technical field of tea processing. The green tea processing method includes the steps of spreading and cooling, water removing, dehumidifying, twisting, strip making, shaping, drying and aroma extracting. The moisture content of tea leaves subjected to spreading and cooling ranges from 55% to 63%, and the temperature during strip making ranges from 300DEG C to 400DEG C. Color of the tea leaves is favorably sustained by reducing the moisture content of the tea leaves after spreading and cooling, and the color of the tea leaves is enabled to be bright green; through dehumidification of an fan additionally mounted at an outlet of an enzyme deactivation machine, the color of the tea leaves subjected to enzyme deactivation is bright green; the tea leaves are enabled to have stronger aroma and are more tasty by raising the temperature in strip making, and bar molding is performed after fluff removing during strip making, so that the processed tea leaves are more rich in luster and better in integrity; the stripped leaves are returned to be shaped by the enzyme deactivation machine after strip making, the shrinkage degree of the tea leaves is increased, tea leaves are more compact and tiny, and the aroma of the tea leaves is stronger; during aroma extracting, two stages are performed, so that the processed tea leaves are better in appearance and tasty.

A petrocosmea sinensis tissue culture and rapid propagation method comprises the following steps: (1), taking tender leaves of petrocosmea sinensis as an explant and sterilizing the explant; (2), placing the sterilized explant in an MS minimal medium to induce sterile buds; (3), placing the sterile buds into an MS inducing medium for strengthening seedlings so as to obtain robust plants; (4), placing the robust plants into an MS rooting medium for culture so as to obtain complete rooted seedlings; (5), taking the complete rooted seedlings, hardening the seedlings, enabling the seedlings to grow in sandy soil for one month and then transplanting the seedlings to a field. The plants obtained by adopting the method provided by the invention are thick and strong and high in survival rate, and the method can provide a large number of petrocosmea sinensis seedlings which are high in quality and suitable for cultivation in the short term, so that the problem of scale seedling cultivation of petrocosmea sinensis is solved effectively.

The invention discloses complete equipment for tea clean automatic fine processing and a processing method thereof; the complete equipment comprises a drum type automatic cooling-roasting flavor-extracting machine and a tea vibrating screening machine which are disposed in a closed case and are connected with each other through a tea lifting conveyer; an automatic quantitative feeding device is connected in front of the tea cooling-roasting flavor-extracting machine; an air inlet, an air outlet and a tea discharging port are disposed on the case wall of the closed case; the complete equipmentfor tea clean automatic fine processing is also provided with an automatic control system; the automatic control system is connected with and controls the automatic quantitative feeding device, the drum type automatic cooling-roasting flavor-extracting machine, the tea lifting conveyer, and the tea vibrating screening machine. The invention effectively solves the problem of great dust of tea fineprocessing equipment in the prior art, wherein the problem can not only damage body health of production workers, but also cause potential safety accidents such as dust explosion and the like; and the provided complete equipment for tea clean automatic fine processing is clean, safe, high in production efficiency, and can realize automatic production.

The invention discloses technological shredded preserved szechuan pickle and making equipment thereof. The making equipment of the technological shredded preserved szechuan pickle comprises three parts, including a preserved szechuan pickle wringing and kneading machine, a preserved szechuan pickle shredding machine and a kneading packaging machine, wherein the preserved szechuan pickle wringing and kneading machine is used for kneading salt-dehydrated preserved szechuan pickle to extrude out water so that the preserved szechuan pickle becomes soft; the preserved szechuan pickle shredding machine is used for shredding the kneaded and salt-dehydrated preserved szechuan pickle into shredded preserved szechuan pickle; the kneading packaging machine is used for packaging the shredded preserved szechuan pickle by using green vegetable leave segments and kneading the shredded preserved szechuan pickle and the green vegetable leave segments during the packaging process so that the packaged technological shredded preserved szechuan pickle is green in color, soft, crisp, tender, fragrant and fresh. The making equipment of the technological shredded preserved szechuan pickle is reasonable in structure, convenient to manufacture and use, high in speed when being used for making the technological shredded preserved szechuan pickle, high in production efficiency and unique in processing technology; the prepared shredded technological preserved szechuan pickle is jade green in color, soft, crisp and tender in taste, fragrant and fresh in flavor and beneficial for industrial production.

The invention discloses nutritional-type instant compound fruit and vegetable paper and a preparation method thereof. The preparation method comprises the following steps: cutting cleaned spinach into sections; cutting cucumbers, tomatoes and apples into blocks; mixing the spinach sections, the cucumber blocks, the tomato blocks and the apple blocks after performing color protection treatment; adding whey protein, a plasticizer and sodium alginate into the mixture; then, adding seasonings, such as table salt, white granulated sugar and sodium glutamate, to the mixture; pulping, performing refining treatment on the obtained fruit and vegetable pulp in a colloid mill, homogenizing the fruit and vegetable pulp which is subjected to the refining treatment by using a homogenizer, uniformly coating the fruit and vegetable pulp on a glass plate, feeding the glass plate into a drying box for drying, peeling, and re-drying the peels in the drying box to obtain the nutritional-type instant compound fruit and vegetable paper. The nutritional-type instant compound fruit and vegetable paper has the advantages that the raw materials are wide in source; the prepared compound fruit and vegetable paper product is green in color, and clear and crisp in taste; the raw materials are not required to be boiled during processing, so that the nutritional values of the raw materials and the fragrant flavor of the raw materials, such as the cucumbers and the apples, are remained better; the quality of the fruit and vegetable paper is improved by the improvement of the formula and process conditions; the nutritional value of the fruit and vegetable paper is increased.

The invention discloses a tea processing method in the field of tea processing technologies. The tea processing method includes the following steps that wilting is performed: indoor natural wilting is performed for 1.5-2.5 hours, and then hot-air wilting is performed for 20-35 minutes; fixation is performed: the temperature of a roller fixation machine is 295-310 DEG C, and the fixation time is 1-2 seconds; processing is performed: the temperature of a processing machine is 100 DEG C, and the processing temperature is 35-45 minutes; processes leaves obtained after processing are fed into a polishing and tomentum removing machine, and tomentum removing is performed at the temperature of 0-5 DEG C for 2 hours; shaping is performed: the shaping temperature is 70-80 DEG C, and the time is 3-5 minutes; drying is performed: the tea leaves are put into a dryer, the drying temperature is 70-80 DEG C, and the time is 2 hours; aroma raising is performed: the tea leaves are put into an aroma raising machine, the moisture content of the tea leaves undergoing aroma raising is 7%. The tea processing method integrates indoor natural wilting and hot-air wilting, effectively improves the aroma of finished tea to make the taste of the tea mellow and then is assisted by low-temperature and long-time tomentum removing, the problems of small aroma and slight taste brought by conventional low-temperature tomentum removing are avoided while the characteristics of emerald green color, bright tea water and little tomentum or tomentum absence are kept, and the tea processing method is suitable for production of brand-name and high-quality green tea.

A pteris wallichiana tissue culture rapid breeding method comprises the following steps: (1) taking pteris wallichiana mature spores as explants for disinfection; (2) putting the disinfected explants into a MS basic culture medium for inducing prothallium; (3) putting the prothallium into the MS basic culture medium for strong seedling culture to obtain sporozoites differentiated into plantlets; (4) putting the sporozoites differentiated into plantlets in a 1 / 2MS rooting culture medium for culture to obtain complete rooted seedlings; and (5) taking the complete rooted seedlings for hardening and then transplanting to a nursery greenhouse. Plants obtained by the method are strong and thick and high in survival rate, a lot of high-quality pteris wallichiana seedlings suitable for cultivation are provided, and the pteris wallichiana scale breeding problem can be effectively solved.

The present invention discloses a processing method of Queshe tea. The method comprises the steps of: spreading, enzyme deactivation by machine, cooling by spreading, manual shaping, polishing by machine and final manual panning to increase the aroma. The processing method of Queshe tea employs enzyme deactivation by machine, shaping by hand, polishing and manual panning to increase the aroma. On the one hand, the produced Queshe tea has unified appearance (smoothness, flatness, smoothness, straightness and uniform green color), lasting aroma and multiple brewing times; on the other hand, the method increases the product yield, reduces labor costs and increases value.

The invention discloses a production process of flavored kelp salad, and relates to the technical field of food processing. The process comprises the following steps: S1, cleaning; S2, soaking and cutting; S3, color protection treatment: putting shredded kelp into a copper sulfate solution and a D-sodium erythorbate solution in a mass ratio of 1:(0.8-1.2), performing boiling for 3-6min, and performing color protection treatment, wherein the mass concentration of the copper sulfate solution is 200-220mg/L and the mass concentration of the D-sodium erythorbate is 200-240mg/L; S4, blanching; S5,disinfection and dehydration; S6, ingredient adding; S7, metal powder detection; and S8, packaging, sterilizing and storing. The production process of the flavored kelp salad can prepare the kelp salad which is emerald green in color, free of fishy smell and good in mouth feel.

The invention discloses a making method of avocado pear noodles. The making method comprises the following steps of mixing 200 parts by weight of flour with 60-80 parts by weight of avocado pears, 10-20 parts by weight of mashed bananas, 10-20 parts by weight of apple juice, 10-20 parts by weight of mashed laver, 2-3 parts by weight of table salt and 1-2 parts by weight of pepper powder to obtaina mixture, adding 200-250 parts by weight of cold boiling water to the mixture, performing mixing, and performing fermentation at 25 DEG C for 24h. The noodles made by the method disclosed by the invention are emerald green in color, rich in nutrition, chewy in mouth feel, and unique in taste, can well promote the appetite of people, and can meet requirements of people for various nutrient elements.