34results about How to "Full fruit" patented technology

The invention relates to a degradable liquid mulching film and a production method thereof, particularly to an environment-friendly degradable liquid mulching film with straws as a basic raw material and a production method thereof. The degradable liquid mulching film is prepared from steaming slurry of crop straws (such as wheat straws, rice straws, cotton straws, wood shavings, and the like) or straws paper-making black liquor as a main raw material by a series of reactions, such as sulfonation, crosslinking and copolymerization, of macromolecules in the slurry or the black liquor, such as lignin, cellulose and polysaccharides, under the action of a film formation additive. The macromolecules in the degradable liquid mulching film have a large amount of hydrophilic groups which can effectively catch the water molecules evaporated and diffused from soil to the air, so as to prevent water evaporation and heat loss arising therefrom, thereby increasing the temperature and preserving soil moisture. The degradable liquid mulching film is helpful for increasing crop yield and improving crop quality; and the yield is higher than that by use of a plastic mulching film, and the per mu yield is increased by more than 5%. The degradable liquid mulching film can replace the conventionally used plastic mulching film.

The invention discloses a processing method of freeze-dried fresh fructus lycii. The freeze-dried fresh fructus lycii is obtained by enabling fresh fructus lycii to be at a frozen state in a freeze-drying process all the time through a freeze-drying technology so as to realize sublimation and dehydration purposes under the conditions that any additive is not added, the fructus lycii does not need to be dewaxed and an initial state of the fresh fructus lycii is kept, and packaging without the need of nitrogen gas. The method disclosed by the invention comprises the following steps: treating raw materials, washing and draining, quickly freezing, freezing in vacuum and drying, and packaging a finished product. The processing method disclosed by the invention has the beneficial effects that (1) an initial natural state of the fresh fructus lycii is kept, and nutrient components and active substances are kept completely; color and luster, apparent shapes and re-watered appearance and taste keeping basically consistent with those of fresh fruits; (2) long-time storage of the fresh fructus lycii is realized and the shelf life is prolonged; the sublimation and freeze-drying time of moisture is relatively short, the production cost is reduced and the energy consumption is greatly reduced; (3) any additive is not added so that the freeze-dried fresh fructus lycii is safe and reliable to eat and the product has long-time stability in marketing sale.

This invention discloses a method for preparing conserved bayberry fruit candy. The process is that the fresh bayberry fruit is poured into the boiled sugar solution, then making heat treatment until the temperature of sugar solution reaches 80-85 degree centigrade. Said method not only can destroy flesh cell to make sugar solution infiltrating into flesh but also not destroy fruit shape. The process steps are reduced. The heat treatment also has pasteurize effect which prevents fermentation and deterioration. The nutrition substance and natural pigment loss is reduced due to the process is in same sugar solution. The prepared candy has good taste and yield.

The invention relates to a fruit-vegetable processing technique, in particular to a method for making dehydrated medlar or dried medlar into crispy medlar serving as an expanded food. The method for making crispy medlar comprises the steps of cleaning raw materials, removing flowers and stems, protecting color, spinning for drying, braking for drying, expanding, packaging and obtaining products, wherein the medlar is sprayed with honey chrysanthemum water so as to be humidified before expansion in a process. Process conditions are as follows: the honey content of the honey chrysanthemum water in percentage by weight is 10 to 30 percent; the content of chrysanthemum water in the honey chrysanthemum water in percentage by weight is 90 to 70 percent; spraying time is 20 to 30 minutes; and spraying temperature is 15 to 35 DEG C. The method has the advantages of simple process and operation, expansion production technique easy to master, small amount of water used for processing, little pollution, little waste produced and accordance with requirements of environmental protection. The method for manufacturing crispy medlar is applicable to the expanding processing of all fruits and vegetables.

The invention discloses a manufacturing method of flavored olive and belongs to the field of food processing. The manufacturing method is characterized in that the adopted formula comprises the materials in mass by weight: 5000g of fresh olive, 600g of salt, 150g of liquorice, 20g of fennel, 15g of cassia twig, 10g of flos caryophylli, 3000g of white sugar, 5g of saccharinic acid, 50g of five spice powder and less amount of edible pigment. The manufacturing method adopts the process flow comprising the steps of: taking fresh olive, adding salt and scrubbing, knocking to be flat, bleaching, drying, obtaining a dried fruit blank, soaking in sugar liquor, boiling with sugar, fishing up, cooling, drying, breading, packaging, thus obtaining a finished product. The manufacturing method disclosed by the invention has the beneficial effects that the fruit shape is full, the product is not sticky and dry, the texture is crispy and tender, and the sweet and delicious effects are achieved; and the flavored olive has the effects of clearing heat and removing toxicity, dissipating phlegm and eliminating accumulation, calming the mind and pacifying the mood, is suitable for old and young people, is simple in operation and easy in implementation.

The present invention discloses a production method for sweet-scented osmanthus olives, and belongs to the technical field of food processing. The production method is characterized in that: the production method comprises processing steps of fruit selection, blank preparation, material compounding, spice preparation, impregnation, solarization, sorting, packaging and finishing. The production method has the beneficial effects that: the product in the present invention has characteristics of plump fruit shape, uniform size, non-stick and non-dry properties, crisp texture, and sweet-scented osmanthus fragrance. The product has efficacy of clearing heat and detoxifying, dissipating phlegm and removing food retention, calming and soothing, and is suitable for all ages. The operation is simple and easy to implement.

The invention relates to a high-yield pomegranate planting method. The high-yield pomegranate planting method comprises the following steps: (1) arranging a seedling bed, (2) performing cutting propagation, (3) performing seedling field planting; (4) performing trimming to form straight main branch, (5) performing field management, (6) performing flower and fruit period management, and (7) performing prevention and control of diseases and pests. By adopting the mode, the high-yield pomegranate planting method is convenient to manage, high in fruit rate, full in fruits, fragrant and sweet in taste, and suitable for large-area popularization and planting.

The invention discloses a planting method of anti-season peach trees in a greenhouse in the north, which comprises the following steps of: selecting a sunlight greenhouse with good daylighting and insulation; selecting breeds characterized in short dormancy and large pollen quantity; digging strip-shaped ditches with the depth of 80cm and the width of 80cm; fertilizing 3000km/mu of farmyard manure, 100km/mu of a compound fertilizer, 25km/mu of a potassium fertilizer; mixing soil and the fertilizers, wherein the fertilizers account for 1/3 in proportion, and the soil accounts for 2/3 in proportion; thoroughly watering the mixture; forming ridges with the width of 80cm and the height of 20cm; and planting the peach trees with the depth of 25 centimeters, the width of 40 centimeters, the row spacing of 1m and the line spacing of 1.8m. The management comprises the following steps of: firstly, bud picking: remaining 2 main branches; secondly, pinching: pinching branches with the length of 20 centimeters; thirdly, trimming: trimming the peach trees in May and June in summer and in October in winter; fourthly, timely chemical control; fifth, dormancy; sixth, warming: warming the peach trees at proper time according to temperature changes and habits of the breeds; seventhly, the protection of the plants: protecting the plants through chemical during the period of sprouting and growth; eighthly, pollination: pollinating the peach trees through human beings or raising bees; ninthly, the thinning of flower and fruit: removing a part in case of too much flower; and tenthly, bagging. The method leads to no pollution.

An agricultural chemical without residue is proportionally prepared from the vegetative insecticide prepared from 6 Chinese-medicinal materials including coptics root, pepper, bitter orange, camphor, etc, emulsifier, turpentine, penetrant, antiseptic and alcohol.

The invention belongs to the field of processing of tea products, and particularly provides free-drying grapefruit tea and a processing method thereof. The freeze-drying grapefruit tea product is prepared by selecting fresh grapefruits, cleaning, cutting, peeling, rapidly freezing and hardening, sublimating and drying, and packaging. The free-drying grapefruit tea can effectively retain the nutritional ingredients and aroma components of the grapefruits, after the grapefruit tea is brewed, fruit particles are full and clear, and the original aroma of the grapefruit is emitted, and the grapefruit tea tastes sour and sweet, can be preserved at room temperature for a long time, and has good market prospect.

A method capable of increasing the acre yield of momordica grosvenori includes the following steps of 1, preparation before planting and planting, wherein momordica grosvenori seedlings and planting land are selected, land preparation and insect killing are carried out, a shed is built with high piles and low piles arranged alternately in rows, and the seedlings are planted; 2, seedling-stage management, wherein after seedling emergence of plants, bagging is carried out, seedling growth promoting fertilizer is applied, soil is kept moist, and the seedlings are bound to climb to the shed; 3, growing-stage management, wherein bud picking and vine sorting are carried out, and topping and vine sorting are carried out; after the plants climb to the shed, soil is kept moist, flowering promoting fertilizer and water fertilizer are applied, and viral diseases are prevented and treated; 4, breeding-stage management, wherein after male plants and female plants flower, artificial pollination is carried out, soil is kept moist, and seed strengthening fertilizer is applied; 5, fruit strengthening and harvesting, wherein half a month after pollination, fruit strengthening fertilizer is applied, and after fruits are ripe, harvesting is carried out. By means of the method, the planting cost and land cost are reduced on the premise that the acre yield is higher than an existing acre yield, so that the profit of momordica grosvenori is maximized, wherein the profit can be increased by 3025 yuan compared with that in an existing planting technology; operation is simple and clear, and the practicability is high.

The invention discloses a low-sugar preserved loquat and a production method thereof. The method comprises the following steps: (1) cleaning and disinfecting loquats; (2) soaking 10 parts by mass of loquats into 12 to 15 parts by mass of an aqueous solution containing 0.2 to 0.5% by mass of citric acid and 0.1 to 0.3% by mass of vitamin C; (3) immersing 10 parts by mass of loquats which have undergone color protection into 13 to 17 parts by mass of sugar permeating liquid, carrying out vacuum sugar permeation at a temperature of 50 to 70 DEG C for 1.5 to 2.5 h with a degree of vacuum being 0.08 to 0.095 Mpa, carrying out sugar permeation for 1 to 2 h after vacuum is broken, repeating vacuum sugar permeation twice to four times and soaking the loquats in the sugar permeating liquid for 8 to 16 h; (4) drying the loquats obtained after sugar permeation so as to obtain loquat candy batch; and (5) dipping the loquat candy batch in a preserving solution until the preserving solution is totally absorbed and drying the loquat candy batch so as to obtain preserved loquats. The method provided in the invention has high production efficiency and enables a production period to be substantially shortened.

The invention discloses an environment-friendly flower fertilizer and a preparation method thereof, and belongs to the field of fertilizers. The environment-friendly flower fertilizer is rich in nutrient required by flowers and grasses, including nitrogen, phosphorus, potassium and the like. After using the environment-friendly flower fertilizer disclosed by the invention, flowers are bright in color and plentiful in fruit. The environment-friendly flower fertilizer disclosed by the invention is safe and environment-friendly, does not contain chemical substances, cannot generate harmful substances, and is harmless to environment and human bodies. The environment-friendly flower fertilizer disclosed by the invention can improve the insect pest resistance of the flowers and grasses, and is relatively lasting in fertilizer effect which can last for more than 1 year. The environment-friendly flower fertilizer is wide in raw material source, and the preparation method is simple, convenient and feasible, so that the environment-friendly flower fertilizer is convenient for large-scale popularization and application.

The invention relates to a processing method of freeze-dried wolfberry fresh fruits. The processing method is characterized by comprising the following steps: (1) raw material selection: selecting ripened wolfberry fresh fruits, carrying out pre-cooling treatment by sending the wolfberry fresh fruits into a pre-cooling store within 2 h of picking until core temperature of the wolfberry fresh fruits is less than or equal to 10 DEG C; (2) de-waxing treatment; (3) cleaning: washing the wolfberry fresh fruits processed in the step (2) with water, and cleaning with pure water and then draining; (4) negative catalysis: freezing the wolfberry fresh fruits cleaned in the step (3) by fluidized freezing equipment until the core temperature is less than or equal to minus 30 DEG C, and carrying out negative catalysis treatment in an environment of 0 DEG C, and making the core temperature of the wolfberry fresh fruits rise to minus 15 DEG C to minus 18 DEG C; (5) vacuum freeze-drying; and (6) packaging. Through tests, it proves that color of the freeze-dried wolfberry processed by the method is close to the natural color of wolfberry and the color is more stable. By the method, shelf life of the freeze-dried wolfberry product is effectively prolonged by more than one year.

The invention discloses a fermentation preservation method for Sanhua plum blanks. The method comprises the following steps: selecting fresh Sanhua plums, adding water, glucose, sodium chloride, sorbic acid and natamycin into a fermentation tank, further adding a hardening agent, a complex color protection agent of disodium stannous citrate, sodium erythorbate and phytic acid, inoculating lactobacillus plantarum, lactobacillus casei and leuconostoc mesenteroides, finally putting cleaned and drained Sanhua plums into the mixture, and performing sealed normal-temperature fermentation. Due to addition of the hardening agent, the complex color protection agent and complex probiotics which are scientifically proportioned into a Sanhua plum fermentation liquid, problems that in a conventional Sanhua plum blank preservation process, the content of salts is high, sulfur residues exceed standards, the content of anthocyanin is low, colors and flavor are poor, fermented fruit blanks are low in hardness, and the like, can be solved. The fermented Sanhua plum blanks made by using the method are high in anthocyanin content, purple and red in color, full in fruit shape, moderate in hardness, unique in flavor and high in nutrition value and have certain commercial value.

The invention discloses three-liquid enzymes, namely a food enzyme, a carotene gas fluid and a pectin enzyme, wherein the food enzyme is made by putting vegetables and sticky rice pulp into a container, performing fermentation for 24 hours or longer at 30-38 DEG C under a sealed condition, performing gas exhaust once every other 12 hours in the fermentation process and by performing gas exhaust twice so as to obtain the food enzyme; and the carotene gas fluid is made by putting carrots or waste fruits with corn straw into a container, performing boiling for 4-6 minutes at 70-85 DEG C, flattening the mixture, putting the mixture into a reactor, performing a reaction for 48 hours or longer at 45-55 DEG C, performing gas exhaust when the reaction pressure reaches 3 atmospheres in the reactionprocess, collecting a liquid after the reaction is completed, adding dried sheep dung of 200-300 meshes into the collected liquid, and by further adding pine branch carbon powder and mushroom stick powder so as to obtain the carotene gas fluid. Urban and rural household garbage and agricultural wastes are comprehensively treated and reused, the preparation cost of a green compound fertilizer is low, crops can grow luxuriantly with the green compound fertilizer, urban and rural environmental pollution can be alleviated, and low-carbon environmental protection and environment beautifying are achieved indeed.