116results about How to "Delicate meat" patented technology

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention discloses a large-scale chicken-raising production and environment regulation technology. According to the invention, factors such as temperature, humidity, light, diet, density and diseases in chicken-raising production are regulated, such that an extremely comfortable living environment is created for chicken. Chicken disease occurrence rate is effectively reduced, chicken productivity is improved, and farming yield is increased. A feeding method is scientific, and management is appropriate, such that chicken can obtain adequate nutrients. Therefore, chicken growth speed is accelerated, chicken weight gain rate is improved, chicken limbs are robust, and chicken meat is delicate. With small environment regulation in a chicken coop and scientific artificial immunization, chicken disease resistance and bacterium resistance are enhanced, and disease rate is greatly reduced. With the technology, significant economic, social and ecological benefits are obtained.

The invention provides an ecological farming method for pigs. A plant-flourish highland of which one side is a soil slope is selected as a playground type free-range farming area, caves where the pigs live are dug in the soil slope, green plants for feeding the pigs are planted in the free-range farming area in a mixed way, the pigs are supplementarily fed and grazed in the free-range farming area to ensure certain physical activities, a modern bioengineering technology is adopted for preventing and controlling diseases, the artificially cultivated green plants are adopted for providing protein raw materials and vitamins for the pigs, and the pigs are forbidden to be fed with any feed containing hormones or medicaments. According to the method, pork is free of hormones and medicament residues and high in quality, manpower and material resources are saved, the farming cost is lowered, food is saved, pollution is avoided, and scale operation can be ensured.

The invention relates to a breeding feed additive which comprises the following components in percentage by weight: 10-20 % of protease, 10-205 of probiotics, 10-20% of amylase, 0-10% of phytase, 25-60% of auxiliary material and 1-5% of phagostimulant. The invention can greatly increase the utilization ratio of the feed, effectively reduce the amount of antibiotics and solves the problem of environmental pollution.

The invention relates to the field of fowl breeding, in particular to the matching technical field of low-speed type extra-superior broiler chickens. The method relates to progenitor generations, parent generations and commodity generations. The method comprises the steps that as for the progenitor generations, cocks and hens of Guangxi sanhuang chickens are selected, and cocks of short-foot yellow chickens and hens of low-speed recessive white-feather chickens are selected for constituting first male lines and female lines; as for the parent generations, the cocks of the short-foot yellow chickens and the hens of the recessive white-feather chickens hybridize, and F1-generation yellow-feather chickens are obtained; as for the commodity generations, the cocks of the Guangxi sanhuang chickens and the hens of the F1-generation yellow-feather chickens hybridize, and the F2-generation slow-speed extra-superior yellow-feather local chickens are obtained. The yellow-feather local chickens bred in the method not only can keep body types and appearances of traditional yellow-feather local chickens, but also can keep taste of chicken and eggs, and production cost can be greatly reduced. Compared with the traditional yellow-feather local chickens, growth speed is increased by more than 30%, egg laying capacity of the parent generations is increased by more than 26%, the rate of survival is increased by more than 3.5%, the feed conversion ratio is reduced by more than 0.17%, and the defects that breeding hens have high brooding capacity and the low laying rate are overcome. In addition, the yellow-feather local chickens bred in the method has delicate meat quality and good mouth feel, breeding profits are increased, and further development of the low-speed type extra-superior chicken industry in China is promoted.

The invention discloses a black Jerusalem artichoke food and a preparation method thereof, which relates to the field of food processing. The black Jerusalem artichoke food is prepared by fermenting pre-processed Jerusalem artichoke at the temperature of 65-75 DEG C and the humidity of 75-85% for 15 days. According to the invention, the product is delicate in texture and easy to chew, thereby contributing to the eating of the aged and people having bad teeth; and the fermented Jerusalem artichoke is sweet in taste, and tough and chewy, thereby increasing the eating desire of people. The invention is reasonable in process, simple to manufacture, and beneficial to industrial production, and has good market prospects.

The invention relates to a loach ecological cycle running water culture system. The system comprises a rectangular loach culture pond, a drainage ditch, tubificidae culture ditches, wetland purification trenches and a clean water convergence trench, drainage pipes are arranged on the pool wall of the rectangular loach culture pond, the drainage ditch and the tubificidae culture ditches are arranged at the outer side of one end of the rectangular loach culture pond, and the clean water convergence trench is arranged at the other end of the rectangular loach culture pond. The wetland purification trenches are arranged at one side of the rectangular loach culture pond, and a water body flows through the bottom layers of loach culture pools, the drainage ditch, the tubificidae culture ditches, the wetland purification trenches, the clean water convergence trench and the loach culture pools in sequence. According to the loach ecological cycle running water culture system, by the adoption of the soilless running water culture mode, bottom mud is replaced with submerged plants, the loach inhabiting and ingestion environment is optimized, waste water for culturing loaches is utilized for culturing tubificidaes, living bait is provided for the loaches, a wetland system is utilized for purifying water, the efficient cyclic utilization of the water body is achieved, the loach quality is improved, and the loach output is increased.

The invention discloses a dwarfing close-planting high-yield cultivation method of milk jujubes, and belongs to the technical field of plant cultivation. The method includes selecting and settling an afforesting land; selecting and planting seedlings; managing soil; managing fertilizer and water; irrigating, namely discharging water in the rainy season and guaranteeing adequate moisture in the periods of flowering and fruit ripening; managing the fruit bearing period; shaping and pruning jujube trees; comprehensively controlling plant diseases and insect pests; and harvesting, namely starting to harvest after the August fifteenth in each year, and picking manually. According to the technical field, the method has the advantages that the survival rate of the jujube trees is high, management is uniform, canopy is tall, the jujube trees are economical and have long lives, the milk jujubes are high and stable in yield, fruits are in a long oval shape, surface is smooth, color is creamy white, taste is delicate and sweet, the milk jujubes are excellent varieties used for processing candied jujubes, market competitiveness can be improved greatly, and economic benefits are provided.

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

The invention relates to a process for producing an instant shrimp sausage, belonging to the technical field of food processing. The instant shrimp sausage comprises a main material and auxiliary materials, the main material comprises 50-60 parts by weight of shrimp meat and 17-19 parts by weight of ice water; an auxiliary material A comprises 3.5-3.7 parts by weight of protein isolate, 1.0-1.2 parts by weight of egg albumen powders, 3.0-3.2 parts by weight of onion, 4.8-5.0 parts by weight of corn starch, 9-10 parts by weight of soybean oil and 1.8-2 parts by weight of sodium lactate; an auxiliary material B comprises 1.0-1.2 parts by weight of edible salt, 0.7-0.9 part by weight of white sugar, 0.10-0.11 part by weight of pepper, 0.18 part by weight of sodium tripolyphosphate, 0.02 part by weight of sodium hexametaphosphate, 0.02 part by weight of sodium pyrophosphate, 0.1 part by weight of sodium citrate, 0.5 part by weight of carrageenan and 0.1 part by weight of D-sodium isoascorbate. The production process comprises the following thirteen steps: examination and acceptance of raw materials, defreezing, water controlling, cutting, vacuum mixing, filling / sealing, steaming, sterilizing, cooling, air curing, packaging, boxing and storage. The instant shrimp sausage prepared according to the method has compact flesh, long shelf life, is conveniently and instantly eaten, tastes good, and has less content of auxiliary materials and high nutrition value.

The invention discloses a production method for dried mutton. The production method comprises four steps of selecting and preprocessing a raw material, salting the raw material, curing and cutting, and drying by hot wind and microwave. Compared with the conventional drying method for producing dried mutton, a hot wind and microwave combined drying technology is adopted, so that the shortage of a single drying technology can be overcome, the advantages of hot wind drying and microwave drying are given into full play, the production cycle is shortened, the energy consumption is reduced, and the quality of a dried mutton product is improved. By adopting a salting way of uniformly applying salting materials and stacking material layers and mutton layers, the contact areas of the salting materials and mutton cubes can be greatly increased, the material liquid permeation speed is increased, and the produced dried mutton is fragrant and delicious in taste, proper in softness and hardness, chewy, scented, unique and long in aftertaste.

The invention belongs to the technical field of tree planting and relates to a high-yield eggplant planting method, in particular to an eggplant planting method which is perfect and can accelerate growth of eggplants. The high-yield eggplant planting method comprises steps as follows: 1, seed treatment: seeds are placed in warm water with the temperature ranging from 55 DEG C to 60 DEG C, stirred continuously until the temperature is reduced to 30 DEG C, soaked for 2 hours and placed in a gibberellin solution with the concentration of 200 mg / kg to be soaked for 24 hours, and then, germination is accelerated; 2, sowing on beddings: the flat and fine beddings which are 1 m wide and have edges on two sides are made, and disinfected and soaked seeds subjected to germination acceleration are mixed with sand to be sown after water penetration; 3, seedling management: weeds should be timely and manually pulled out once the weeds are found; 4, field arrangement: sandy loam with higher terrain should be selected for cultivation due to the fact that high-temperature and rainy days come soon after field planting of eggplants in summer and the eggplants are not tolerant to waterlogging; 5, field planting: the field planting period for the eggplants generally lasts from the first ten days of June to the first ten days of July after wheat harvest, and fielding planting should be performed early but not too late, so that rooting and tillering before midsummer are facilitated.

The invention relates to an aquaculture technology and provides an efficient nutritious lobster aquaculture technology. The efficient nutritious lobster aquaculture technology comprises the following steps of cleaning a pond; enriching water, wherein the step of enriching water is divided into three stages, the first stage lasts for ten days, the second stage lasts for seven days and the third stage lasts for five days; placing juvenile lobsters in the pond; feeding the juvenile lobsters, wherein soybeans are applied and ground, carrot cubes are applied and made into carrot juice, the carrot juice is mixed with white spirit, so that a mixed solution is made, chrysanthemums are added to the mixed solution, heating is conducted, the temperature of the mixed solution rises to 80 DEG C to 90 DEG C, heating is conducted for 10 minutes, fish and shrimp mixed powder bags are applied and soaked in the heated mixed solution for 10 to 12 hours, the fish and shrimp mixed powder bags are taken out to be dried, fish and shrimp mixed powder is thrown into the pond, and the density of the fish and shrimp mixed powder is 6-7 kg per mu; regulating and controlling water quality. The efficient nutritious lobster aquaculture technology has the advantages that the method is simple, the aquaculture effect is remarkably better than that of other methods, and lobsters bred according to the efficient nutritious lobster aquaculture technology are tender in meat quality, delicious, rich in nutrients such as protein, and unique in flavor.

The present invention relates to health-caring vinegar, in particular to Chinese chestnut vinegar which is produced with Chinese chestnuts as main material assisted by broomcorn, wheat bran and rice chaff according to the traditional vinegar production technique. The weight portions of the materials are as follows: 35 to 45 portions of granulated Chinese chestnuts, 25 to 35 portions of broomcorn, 15 to 25 portions of rice chaff and 15 to 25 portions of wheat bran. The production method of the vinegar is as follows: according to the total weight of the materials, 45 percent of water is added into the materials and mixed; the mixture is then steamed in a steamer for one hour; the mixture is taken out and spread out to be cooled until the temperature is decreased to 40 DEG C; then, the mixture is added with saccharifying enzyme and saccharified and fermented for 25 to 28 days until thick material is produced; and according to the weight of the thick material, 40 percent to 50 percent of cool boiled water is added into the thick material; and after sprinkling and sterilization, the Chinese chestnut vinegar is produced. The present invention adopts trashed Chinese chestnuts-substandard small Chinese chestnuts-produced in Qianxi as material and then broomcorn, rice chaff, wheat bran and the like are added to produce the health-caring vinegar, which has the advantages of low material cost and simple method. The edible vinegar produced with Chinese chestnuts is characterized by rich nutrition, sweetness, good taste and spleen invigoration.

This invention relates to a feed additive, in particular to a feed additive for edible nutrition geese, which is prepared by the following raw materials: hawthorn, malt, citrus aurantium, divine comedy, cinnamon, citrus, hay, white atractylodes rhizome, codonopsis, purslane, isatis, suanzaoren, wolfberry, acanthopanax, malaytea scurfpea and honey by weight ratio of 40-70:20-40:40-60:15-45:20-40:30-45:20-30:30-60:15-45:50-70:20-50:20-50:25-45:60-80:15-55:120-140. The feed additive for the food nutrition geese of the invention has the advantages that the formula is scientific and reasonable with non-toxic side effect, safe and reliable; the feed additive is applicable for feeding edible nutrition geese, so that people are healthier after eating the geese, and the eating effect is obvious; in addition, the geese fed by the feed additive has fine and smooth meat and better color and luster.

The invention relates to a traditional Chinese medicine composition used for improving the meat quality and the taste of fowl and promoting growth. In the invention, fennel, cinnamon, cordate houttuynia, clove, nutmeg, dahurian angelica root, cumin, tsaoko cardamon, fructus amomi, tangerine peel, pepper, capsicum and garlic are used as raw materials, the impurities of the fennel, the cinnamon, the cordate houttuynia, the clove, the nutmeg and the dahurian angelica root are removed according to a reasonable proportion, the fennel, the cinnamon, the cordate houttuynia, the clove, the nutmeg and the dahurian angelica root are washed, aired and ground into fine powder of 100 to 200 meshes after being cut up, the cumin, the tsaoko cardamon, the fructus amomi, the tangerine peel, the pepper, the capsicum and the garlic are ground into fine powder of 100 to 200 meshes, and fine powder are mixed to obtain the traditional Chinese medicine composition. By adopting stirred materials to be taken, the invention not only gives full play to the synergistic action of each component and enlarges the range of the medicine effect, but also achieves the purposes of reducing remaining diseases and medicine residues and promoting the growth, thereby ensuring the quality of a livestock product, ensuring the high-quality taste of the livestock product and enhancing the production rate. The invention has large range of the medicine effect, short treatment course and no toxic or side effect, and the stirred materials are convenient and quick to use. The invention has abundant source of the raw materials, simple production method and low cost.

The invention relates to a novel peacock green pheasant breeding method. The novel peacock green pheasant breeding method comprises the following steps: selecting a local pheasant as male parent and an American pheasant as a female parent for natural mating; hatching laid eggs to obtain a second-generation hybrid population; selecting cocks and hens with a relatively good plumage color from the second-generation hybrid population, as a base population; establishing a family of more than 30 chickens; in each family, naturally mating a second-generation hybrid cock with 5-10 second-generation hybrid hens; hatching laid eggs to obtain a third-generation hybrid population; performing cross breeding for more than 2 generations continuously; and eventually obtaining a new variety with a black hemp female body and a male parent with the similarity of the plumage color to the green peacock of more than 90%, wherein in the breeding process of each step, a pedigree record is establigreenhouse to avoid mutual mixture of different pedigrees. In bred green peacock pheasants, male bodies have highly consistent shapes and a green peacock plumage color, and the female bodies have a black hemp plumage color; the body weight is about 1000 g; the disease resistance is strong; the feed conversion and the egg production rate are high; and the bred green peacock pheasants are tender and delicious in meat and high in nutritional value.

The invention discloses a preserved nine-step-prepared polygonatum sibiricum fruit and a preparation method thereof. The preserved nine-step-prepared polygonatum sibiricum fruit is prepared by taking polygonatum sibiricum, red dates, black beans and sticky rice as raw materials, steaming and stewing for 9 times, airing and placing in the open air. The obtained preserved nine-step-prepared polygonatum sibiricum fruit is jet dark and bright in color, soft as a honey date, fragrant and sweet in mouthfeel and exquisite in meat quality, and has the efficacy of boosting Qi and nourishing Yin, moistening lung and engendering body fluids and tonifying kidney and building body, and the symptoms of spleen and stomach weaknesses, body tiredness and strength lack, mouth dryness and reduced appetite, lung deficiency and a dry cough, asthenia of essence and blood, internal heat and consumptive thirst and the like can be treated, and the curative effect for diabetes is significant.

The invention relates to the technical field of agriculture and breeding industries, in particular to a three-dimensional raising method of polygonum multiflorum and chickens. The method mainly comprises steps as follows: a, planting of the polygonum multiflorum; b, field management of the polygonum multiflorum; c, stocking of the chickens; d, harvesting. According to the provided three-dimensional raising method of the polygonum multiflorum and the chickens, limited land can be sufficiently utilized to accelerate coordinated development of chicken raising and the planting industry of the polygonum multiflorum, and advantages of chicken raising and the planting industry of the polygonum multiflorum are sufficiently utilized. The raised chickens have the characteristics of pure ecology, no pollution, good meat quality, mellow taste and homology of medicinal and edible polygonum multiflorum, the labor cost in the polygonum multiflorum planting process can be reduced, and the yield can be increased.

The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.

The invention relates to a making method of roasted goose. The traditional roasted goose is not convenient to store, volume of goose is big, and goose is difficult to roast directly. The making method includes: 80kg soup stock for cooking goose at the previous time is added with 60-100kg of water, 15kg of salt is added, melting is carried out, auxiliary material is added, 0.2kg of steam is introduced in, and pressure is reduced to be normal pressure after boiling; (2) 400kg of white bar goose is added into a boiler, a chain is added into the boiler to cause the goose body to be immersed in the soup, the white bar goose is naturally soiled and braised for 20 minutes in the boiler, steam is added until water temperature is 80 DEG C, pressurization is carried out until pressure is 0.2MPa, cooking is carried out for 30-90 minutes and pressure is reduced to normal pressure, waste heat is utilized to braise the goose for 300 minutes, and goose is taken out; air drying is carried out until the goose is completely cooled; (3) a sugar smoking furnace is ignited, the goose is placed on a sugar smoking chain by the standard of 80kg per boiler, 0.9kg white sugar is added into each boiler, the sugar smoking chain is placed into the boiler, the boiler is sealed and smoking is carried out for 5 minutes, the goose is taken out and is placed into an air drying room again, and air drying is carried out below 18 DEG C until the goose skin is tightened. The invention can be taken as a roast meat food with long refreshing time.

The invention discloses a local chicken breeding method which comprises the following steps: I, selecting a field suitable for free-range breeding, and constructing a weather shelter; II, selecting varieties suitable for free-range breeding; III, performing brooding period management; IV, performing strict heat stopping period management; V, performing pestilence control; VI, determining breeding densities and modes; and VII, controlling feed nutrition and performing feeding. By adopting the local chicken breeding method, grass is planted under a forest, chickens are bred in different areas alternatively, the quality of the chickens can be improved, the cost can be lowered, and diseases can be prevented; and due to adoption of yellow meal worms and herbage, nutrition requirements of the chickens can be ensured, the body constitution can be improved, and hormones such as artificially synthesized medicines and additives are not used fundamentally. The local chickens bred by using the technical scheme are fine and smooth in meat quality, delicious in taste, rich in nutrition, relatively small in size and capable of meeting consumption habits of people.

The invention discloses a culture method of lobsterling. The culture method includes the steps of 1), preparation of a culture pond; 2), treatment of the culture pond; 3), releasing of young seedlings; 4), feeding; 5), cooperative use of calcium supplement products; 6), capturing of adult lobsterling. Compared with the prior art, the culture method has the advantages that various links of the pond, seedling releasing quantity, water quality, capturing and the like are reasonably controlled, damage to the lobsterling by natural enemies, bacterial and the like can be reduced greatly, the survival rate of the lobsterling is high, high growth speed and high yield are achieved, and economic benefit is further improved; calcium is added in the shell-removing period, needs of the shell-removing period are supplemented, and slow production due to lack of the calcium is avoided; feeding amount and feeding time are arranged reasonably, and fodder is mainly fed in the afternoon; the fodder of thelobsterling is assuredly utilized maximumly, waste is avoided, and on the other hand, the fact that water quality is affected due to too much fodder left is avoided.

The present invention discloses an ecological feed for improving disease resistances of lobsters. The ecological feed comprises the following raw materials: wheat flour, soybeans, red beans, broad beans, puffed sweet potato powder, loaches, earthworms, tadpoles, freshwater mussel meat, oysters, mulberries, loquat leaves, pumpkin stems, dragon fruit peels, red dates, zeolite powder, cyclodextrin, microcrystalline cellulose, L-carnitine, yeasts, enzyme preparations and Chinese herbal medicines. The Chinese herbal medicines comprise the following raw materials: garlics, onions, herba lophatheri, dandelions, honeysuckles, cortex moutan and rhizoma atractylodis. The provided ecological feed for improving the disease resistances of the lobsters, is reasonable in formula and comprehensive in nutrition, can improve the disease resistance of the lobsters and promotes the growth of the lobsters.

The invention mainly discloses a tarragon-flavor concentrated feed for live pigs, and a production method for the feed belongs to the technical field of pig feeds. The feed comprises, by weight, 15 to 20 parts of tarragon powder, 20 to 30 parts of fennel, 10 to 15 parts of cassia bark, 10 to 15 parts of clove, 5 to 10 parts of bitter orange, 5 to 10 parts of dry ginger, 5 to 10 parts of hawthorn fruit and 5 to 10 parts of medicated leaven. The above-mentioned raw materials are air-dried, crushed and blended, and then molasses is used as a carrier for adsorption, thereby obtaining the feed. The feed is prepared from pure Chinese herbal medicines, is capable of adjusting metabolic activities of cells, whetting the appetite of pigs, increasing food intake, improving digestive absorption capability, promoting growth and development and enhancing feed rewards, retains pure naturalness, is economic, simple, safe and reliable and enables pork to be fine and smooth and to have unique flavor.

The invention provides a preparation method of canned sardines. The method comprises the steps as follows: 1) performing pretreatment; 2) salting prepared sardine blocks; 3) placing drained sardine blocks in a mixed liquid of acetic acid and tea polyphenol; 4) performing frying; 5) preparing soup; 6) performing boiling in a pressure cooker; 7) performing cold storage; 8) putting cold-stored sardine blocks in a frying pan for frying at the oil temperature of 150-180 DEG C for 5-8 min; 9) putting wormwood and brown sugar at the bottom of the pan, placing the sardine blocks on a shelf in the pan,sealing the pan with a lid, stopping heating after heating the sardine blocks for 20-25 min, and taking out and cooling the sardine blocks; 10) preparing soup; 11) placing the sardine blocks treatedin step 9 in the soup prepared in step 10 for cooking; 12) placing drained sardine blocks in iron cans; and 13) placing sealed cans in a high-pressure water spray type sterilization kettle for sterilization again. Prepared sardine has no fishy smell, long shelf life, delicious taste, good taste, proper softness and is fresh, nutrient, convenient and safe.

The invention discloses a soilless cultivation method of cherry tomatoes suitable for tropical region. The soilless cultivation method includes the steps of 1), seed soaking to accelerate buds; 2), seedling raising; 3), shed fumigation; 4), planting; 5), growing season management; 6), management of fruit setting period of pollination. With the cultivation method, stable and high yield of the cherry tomatoes is achieved, and a balanced supply of the high quality cherry tomatoes 5 stubble a year is guaranteed; the sugar content of the fruit is stable above 9.5%, the yield of the cherry tomatoesis stable at more than 8500 per mu, and the product rate of the certified products exceeds 92%.

The invention provides a planting method for milk flavor sweet potatoes. The planting method comprises the following steps: firstly, deeply ploughing a land for planting sweet potato seedlings; applying one layer of an organic fertilizer to the land which is deeply ploughed; ridging; planting selected good-quality sweet potato seedlings; after the sweet potato seedlings grow for 25-50 days, applying milk fertilizers to the sweet potato seedlings; after applying the milk fertilizers, keeping the sweet potato seedlings continually growing under a natural environment; carrying out normal field management during the process; and reasonably overturning the seedlings and removing weeds, and applying the milk fertilizers to obtain fruits after 100-110 days. When the method provided by the invention is used for planting the sweet potatoes, the method has active and remarkable influence factors on the improvement of the content of sweet potato protein, calcium, iron, zinc, sodium, carbohydrate and energy; fat can be removed; the produced milk flavor sweet potatoes have smooth skins, fine and smooth pulp, good taste and good commonality, and are excellent delicious health foods.

The invention relates to a shiitake mushroom crossbreeding and cultivating method, and belongs to the technical field of edible fungus planting. The method comprises the steps of seed selection, hybrid culture of first-stage seeds, culture of second-stage seeds, culture of third-stage seeds, mushroom cultivation and the like. According to the method disclosed by the invention, an L26 variety is hybridized with an 808 variety, and then cultivation is carried out. The growth speed of fungus sticks and hyphae is high, the color transferring time is short, the growth period of shiitake mushrooms is greatly shortened, the resistance to other fungi is high, the survival rate and the mushroom fruiting rate are up to 99% and are 10% higher than the survival rate and the fruiting rate of shiitake mushrooms cultivated in the prior art, the fruiting mushroom shape is large, the flesh is thick, the stems are short, the fruiting and harvesting period is long, the yield is high, the economic benefitis good, the flower mushroom rate is high, and the quality is good. In addition, the adaptability of the shiitake mushrooms to temperature is greatly improved, mushroom fruiting can be carried out ata temperature of 5-35 DEG C, and the defect that the temperature dependence is relatively high in the existing cultivating technology is overcome.