1694results about How to "Improve food safety" patented technology

A method for establishing an agricultural pedigree for agricultural products comprises the steps of: (a) Providing an open communication network accessible information storage device adapted to receive input of data relating to agricultural product production and distribution from multiple sources; (b) Inputting said data into said information storage device; (c) Storing and said data; and (d) Providing access to said data via the open communication network, wherein the information storage device is configured to be used as at least: (i) A tool for traceability of the agricultural products, (ii) A real time decision making tool, and (iii) A predictive modeling tool.

The invention relates to a lactobacillus plantarum strain having functions of effectively degrading nitrite and strongly producing acid and an application of the lactobacillus plantarum strain, and belongs to the technical field of bioengineering. The lactobacillus plantarum strain having the functions of effectively degrading nitrite and strongly producing acid is selected from conventional fermented pickled vegetables in Shenyang peasant families, wherein the strain is named FM-LP1-1, identified to be lactobacillus plantarum, and the strain is preserved in China General Microbiological Culture Collection Center with the preservation number of CGMCC No. 9488 on August 4, 2014. By taking FM-LP1-1 as a fermenting agent for fermenting vegetables, the content of nitrate in the fermented vegetable products is effectively reduced, the fermenting duration of the vegetables is shortened and the fermenting flavor of the vegetables is enhanced; and the strain disclosed by the invention is broad in application prospect.

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention discloses a health product for increasing bone density and a preparation method of the health product. Chinese dwarf cherries, Chinese herbal medicine extracts refined by adopting a modern extraction technology and other raw materials having the function of increasing the bone density are scientifically compounded and are scientifically combined omnibearingly to play a synergistic effect, so as to effectively promote the calcium absorption in multiple aspects, repair and reconstruct the cartilago articularis, promote the generation of synovial fluid, promote the synthesis of collagen in cartilago articularis substrates, prevent the further degradation of cartilage, indirectly reduce the osteoclast function, inhibit the re-absorption of bones, increase the content of bone calcium and perfect the biomechanical properties of the bones, so that the product has a good function of increasing the bone density. A microwave drying technology in the preparation method can be used for further improving the integration and biological stability of the health product, and by means of the antioxidant activity of a grape seed extract in the raw materials, the strong adsorption and inclusion functions of modified dietary fibers and the antifungal propertie of the Chinese herbal medicine extracts, an efficient, safe, nutritional and stable health product having the function of increasing the bone density is prepared finally.

The invention discloses a processing method for fermenting rice flour by lactobacillus, namely using the lactobacillus to ferment and produce rice flour food with high quality, belonging to the technology field of food process. The technical proposal comprises the following steps of grinding the rice flour to thick liquid, spreading the thick liquid to steam a sheet, extruding and cooking rice bars, steaming the rice bars, and washing and cooling the rice bars. The processing method is characterized in that the selected material is rice or broken rice with amylose starch content more than 20%, the lactobacillus is added into the rice flour for fermentation at a constant temperature before or after grinding the rice flour to thick liquid, the number of the lactobacillus is 10<6> - 10<11>cfu / ml, the fermentation temperature is 30-50 DEG C, and the fermentation time is 8-18 hours. The processing method avoids the danger of latent miscellaneous bacteria by adopting pure strain enrichment fermentation, improves the flexibility and ensures the cleanness and the quality of the rice flour by utilizing pre-pasting rice milk instead of reserved rice sheet and fermented glutinous rice, and saves production cost due to the short production period.

The invention discloses a method for preparing Cordyceps rice foods. The method has the advantages of short production cycle, stable quality of products and no pollution, and ensures that the requirements for food safety can be met. The method comprises the following specific steps: inoculating a Cordyceps liquid seed suspension which is obtained by virtue of liquid culture to rice which is swollen by water and sterilized; performing solid fermentation in a dark room and a light room alternately to produce Cordyceps-fermented rice; and further processing to produce the Cordyceps rice foods.

The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.

A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water source or reclaimed water from the processing plant. The reintroduction of the treated reclaimed water advantageously causes a dramatic reduction in the levels of microorganisms associated with poultry processing, while substantially conserving water use.

The invention discloses a preparation method of carcinogen-free food smoking solution, and belongs to the technical field of meat and aquatic product processing. A eucalyptus smoking agent dry distillation device is adopted in the method; eucalyptus granules and sucrose are added into the dry distillation device in a ratio and subjected to dry distillation to form the smoking solution, the smoking solution is taken out and stood for over 12 hours at the room temperature of between 22 and 32 DEG C, and the supernate formed after the smoking solution is demixed is adsorbed twice by using macroporous absorption resin polymerized by aromatic hydrocarbon compounds to remove carcinogens in the smoking solution; the eucalyptus smoking solution obtained by the method contains 7 to 9 mg / mL of phenolic substances and 8 to 10 g / 100mL of carbonyl compounds, does not contain the carcinogens such as 3,4-benzopyrene and the like, and has good food smoking solution flavor; and the long-time confused problem that the product contains the carcinogens in the field of smoked meat and aquatic products can be solved, the method plays a positive role in improving food quality and food safety in the field of smoked meat and aquatic products, high-quality smoked meat and aquatic products are provided for the market, and economic benefit and social benefit of a processing enterprise are improved.

The invention provides a method for preparing cold water dispersing type carotenoid micro-capsule powder without using an organic solvent. The method concretely comprises the following steps: (a) enabling carotenoid crystal to suspend in a water solution containing antioxidant, protective colloid and at least one non-ionic emulsifier; (b) grinding and homogenizing the solution obtained in the step (a) under the nitrogen protection to enable crystal particles to be ground and stably suspend; (c) carrying out micronization on the suspended particles of the obtained solution by a heating device to form an emulsion; (d) dissolving the protective colloid into the emulsion obtained in the step (c), carrying out secondary embedding, dewatering and drying to obtain powder particles. The method can solubilize carotenoid without using the organic solvent or vegetable oil, thus solving the problems of residual solvent, low carrying capacity and the like caused by the existing solvent method and a high temperature melting method. In all the steps of the method, the organic solvent is not used, so that the method is environment-friendly in technology; the process of high-temperature treatment is not needed, so that trans isomer is not produced, and the method is high in carrying capacity and small in loss of active ingredients.

The invention belongs to productive technology for preserving and processing fruits and vegetables, mainly comprising the processes of grading selection, cleaning, arranging and splitting, preserving, dewatering and sterilizing, packing and refrigerating and the like. The technology is mainly characterized in that after two times of sterilizing by ozone and ultraviolet rays in sequence, the fruits and vegetables are soaked by an natural edible antistaling agent to form a film so as to carry out atmosphere packaging by mixed gas, thereby maximally maintaining nutritional quality of the fruits and vegetables, improving edible safety of the fruits and vegetables and prolonging sale and preservation period.

One or more cutting boards that may be conveniently and compactly stored on many vertical surfaces in the kitchen, for example, a refrigerator. In the preferred embodiment, each cutting board contains two layers, a flexible magnet, and a flexible yet durable cutting surface. One or more of the magnetic cutting boards may be placed on any magnetically attractive surface, whether vertical or horizontal, and will remain in place due to the magnetic attraction between the magnetic cutting board and the magnetically attractive surface.

The invention discloses a nutritional health food with the function of improving gastrointestinal function and a preparation method thereof. The nutritional health food can be used for regulating the intestinal flora to improve the gastrointestinal function from the aspects of increasing the probiotics type and quantity, increasing the probiotics nutrient substance, inhibiting the growth of harmful bacteria and enhancing the immunity of human body. According to the preparation method, probiotics powder such as lactobacillus plantarum is used as the main raw material, and edible fungi extracts and modified dietary fibers are scientifically compounded; saussurea involucrata culture extracts which are capable of remarkably enhancing the immunity of human body, resisting inflammatory and easing pain, and have the functions of oxidation resistance, radiation resistance and fatigue resistance are used, so that while the intestinal probiotics flora types is increased, the fix planting capacity of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is remarkably enhanced, and fix planting time of the endogenous probiotics and exogenous probiotics in the intestinal tracts of human body is prolonged remarkably, the growth and reproduction of the harmful bacteria, particularly the Gram negative bacteria, in the intestinal tracts are effectively inhibited, the forming of the probiotic floras in the intestinal tracts is fully regulated and the nutritional health food which is good in probiotic property, capable of remarkably enhancing the immunity of human body and has the effect of improving the gastrointestinal function is prepared.

The invention relates to a marine polysaccharide multilayer composite packaging film with an antibacterial function and a preparation method thereof, belonging to the fields of high polymer materials and food package. The marine polysaccharide multiplayer composite packaging film is prepared by forming a three-layer polyelectrolyte composite film by utilizing the static function of polycation electrolyte chitosan and polyanion electrolyte sodium alginate, and adding natural germicide, i.e. clove oil, to a middle film layer. The preparation method of the packaging film is simple; and the obtained packaging film has favorable mechanical performance, is superior to a low-density polyethylene film, can meet common requirements of food package, has favorable antibacterial controlled-release performance, can effectively prolong the shelf life of foods and can be used for fresh-keeping packaging of various foods, such as meat, cut fruits and vegetables, and the like.

The invention discloses a maca health care liquor for improving organism immunity and sexuality. The formula of the maca health care liquor comprises the following ingredients in parts by weight: 5-20 parts of maca, 2-6 parts of ginseng, 4-8 parts of wolfberry, 4-8 parts of herba epimedii, 1-5 parts of cornu cervi pantotrichum, 5-10 parts of astragalus, 5-8 parts of polygonatum, 3-10 parts of cistanche deserticola and 100-200 parts of white spirit, wherein the white spirit is a grain brewed wine, and has the alcohol content of 48-68%, and the medicinal materials are grounded into fine powder, then cooked, soaked, percolated and subjected to other extraction methods to produce the maca health care liquor. The formula is compounded under the guidance of traditional Chinese medicine theory, and on the basis of maca, drugs for tonifying qi and replenishing blood, nourishing yin and tonifying yang are added, so that the maca health care liquor has a mellow taste and an obvious effect and is suitable for the medium-aged and aged patients suffering from diabetes.

The invention discloses a liquorice vegetable drink for improving a gastrointestinal function and enhancing the immunity and a preparation method of the liquorice vegetable drink. Herb of liquorice is used as a main raw material; liquorice concentrated juice, an edible mushroom extract, wolfberry fruit concentrated juice, modified dietary fibers, a corn bee pollen extract, pectin hydrolyzate and the like are scientifically compounded; the raw materials are treated by adopting a modern low-temperature and biological extraction technology, so that the content of effective components of the raw materials is greatly increased; various functional components are organically mixed, so that the optimal synergistic effect is achieved; meanwhile, by adoption of methods for thermal hybrid concentration of unstable concentrated liquid, jointed removal of cold and heat, sterile filtration, and the like, the flavor of the liquorice vegetable drink is greatly enhanced, and the expiration date of a product is prolonged; the liquorice vegetable drink with the effects of improving the gastrointestinal function and enhancing the whole immunity of a human body is prepared.

The inventions of the present disclosure are directed to processes designed to recover water used in certain aspects of the processing of poultry, treat the recovered water to remove solids, fats, oils and greases, animal proteins and pathogenic organisms and to reuse the treated water for poultry processing operations. The processes described herein reduce bacteria and microorganisms associated with the poultry and reuse water. The present disclosure can be employed with an approach that includes unexpected positive results of reacting ozone and chlorine with water being treated for reuse to generate hypochlorous acid and / or other effective biocides. Ozone reacts with fats, oils, and greases, dissolved in the reuse water, to produce specific surface-active agents and surfactants which reduce the surface tension of the water which it is dissolved. The combination of these surface-active agents and surfactants and the biocides cause an extraordinary release and destruction of bacteria from the poultry carcass as well as the reuse water.

The invention discloses a method for preparing lactobacillus microcapsules, which relates to a method for preparing microcapsules. The method solves the defects that the prior method for preparing thelactobacillus microcapsules cannot obtain dry lactobacillus microcapsule powder easily, the lactobacilli are diffused unevenly, the mortality rate of the lactobacilli is high in the preparation process, a used crosslinking agent has certain toxicity, and the yield of the lactobacillus microcapsules is low. The method for preparing the lactobacillus microcapsules comprises the following steps: firstly, mixing a core material and a wall material; secondly, preparing a primary emulsion; thirdly, preparing a microcapsule oil solution; fourthly, preparing a multiple emulsion; and fifthly, performing condensation, solidification and vacuum freeze drying. The method for preparing the lactobacillus microcapsules can obtain the dry lactobacillus microcapsule powder and avoid the defects of the uneven diffusion of the lactobacilli and the high mortality rate by means of the vacuum freeze drying; the method uses no crosslinking agents and has no toxic action on the lactobacilli; the external water phase is not miscible with the internal water phase; and the yield of the lactobacillus microcapsules prepared by the method reaches 84.6 percent, and the freeze-drying survival rate reaches over 60.107 percent.

The invention discloses a health food capable of improving intestinal floras and a preparation method of the health food. The intestinal floras are adjusted on a plurality of aspects of increasing the probiotics variety and quantity, adding probiotic nutrient substances, inhibiting the harmful bacterial growth and increasing the human immunity, so that the gastrointestinal functions are improved. With probiotic powder such as lactobacillus plantarum as a main raw material, an edible mushroom extract is scientifically compounded, and dietary fibers are modified, so that the human immunity can be significantly improved; a saussurea involucrate culture extract has the efficacies of resisting inflammation, relieving pain, and resisting oxidation, radiation and fatigue; the variety of the intestinal beneficial bacteria floras is increased; the field planting capacity of endogenous and exogenous probiotics in human intestinal tracts is significantly enhanced and the field planting time of endogenous and exogenous probiotics in human intestinal tracts is significantly prolonged; the growth and the reproduction of intestinal harmful bacteria, especially gram negative bacteria, are effectively inhibited; the components of the intestinal beneficial bacteria floras are fully adjusted; and the health food which is high in probiotic property, and is capable of significantly improving the human immunity and improving the intestinal floras is prepared.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

A nutritive medium for ecologically culturing plant is prepared from powdered coal ash, strew and stalk, fermented plants, and other nutritive, water-saving and rooting components. It can increase survival rate and yield of crops.

The invention discloses a probiotic-containing health food and a preparation method thereof, wherein intestinal florae are adjusted in many aspects of increasing the types and quantity of probiotics, increasing the nutrient substances of the probiotics, inhibiting the growth of harmful fungi, enhancing human immunity and the like, so as to improve gastrointestinal functions. Probiotic powders of lactobacillus plantarum and the like are taken as main raw materials, and edible fungi extract, modified dietary fibres, a saussurea involucrata culture extract capable of remarkably enhancing the human immunity, resisting inflammation and easing pain and having anti-oxidization, anti-radiation, anti-fatigue functions and the like are scientifically compounded, and then the planting capacity and the planting time of endogenous and exogenous probiotics in human intestinal tracts are remarkably improved and prolonged, the growth and reproduction of intestinal harmful fungi, especially, Gram-negative bacterium, are effectively inhibited, and the composition of intestinal probiotic florae is adequately regulated while the types of the intestinal probiotic florae are increased; therefore, a health food with high probiotic property, capable of remarkably enhancing human immunity and containing probiotics is prepared.

The invention discloses a device to carry out weeding, pest eliminating and sterilizing by using microwaves. The device consists two relatively parts of a microwave radiator and a power. The microwave radiator part comprises a bugle antenna, a resonance cavity, a permatron, a circulating device, a coupler, a control panel, a running device and an anti-leakage device, etc. The power part comprises a transformer and a rectifier, etc. When working, the microwave radiator moves and the power part does not move together with the microwave radiator; the power part feeds energy to the microwave radiator through a flexible feed wire, thus reducing the weight and size of the microwave radiator, being convenient for operating in a narrow and small space (such as a greenhouse, etc), being more convenient for miniaturization and mechanization and being beneficial to improve the planting manufacture efficiency of a protection field. The device adopts microwaves to prevent disease and pest with the advantages of convenient operation, no residue, friendly environment, which is helpful for carrying out nuisanceless agricultural production, suitable for the nuisanceless production like gardening plants such as vegetables, fruits and flowers, etc., and plants like medicinal materials, etc., in particular to the fine agricultures of the protection filed, etc.

The invention relates to a method for planting dendrobium nobile, in particular to a pollution-free method for planting the dendrobium nobile lindl. The pollution-free method for planting the dendrobium nobile lindl comprises the steps of tissue culture seedling breeding, site selection, ground cultivation under a greenhouse, matrix laying, field planting of seedlings, daily planting environment management, daily management and harvest and storage. After tissue culture seedling transplanting, the survival rate is high, growth is fast, the yield is high, nutrition ingredients of the dendrobium nobile lindl are close to those of wild dendrobium nobile lindl, the medicinal value is high, pesticide application is reduced, and plant diseases and insect pests seldom occur.

The invention relates to the field of bioengineering, in particular to a preparation method and an application of a microbial agent composition for enhancing secondary fermentation of a bean paste. The microbial agent composition consists of a saccharomycetes agent, an aspergillus oryzae agent and a pleospora agent; and the three microbial agents are prepared, and then the prepared microbial agents are mixed with the secondary-fermented bean paste, so as to promote the secondary fermentation of the bean paste. The whole process of the preparation method of the microbial agent composition provided by the invention is applicable to continuous industrial production; by-products (chili and radix platycodonis), from the production of Pixian bean paste, are comprehensively utilized; a production cycle can be shortened by 6 months, the content of amino nitrogen can be improved by 20% and the content of volatile aroma-producing components can be improved by more than 3 times (the contents of total ester, total acid and total aldehyde); by inoculating aflatoxin B1 with the saccharomycetes agent at a production peak (after being fermented for 30-60 days), an ester producing and aroma generating process can be enhanced, the metabolism of aspergillus flavus and partial aspergillus parasiticus can be competitively inhibited and the content of the aflatoxin B1 can be reduced, and the content of the aflatoxin B1 is lower than 0.5ppm, so that food safety is enhanced.

The utility model relates to jerusalem artichoke pickle produced by direct-vat-set lactobacillus brevis leavening agent and a process of same, and belongs to the technical field of deep processing of vegetable and food bioscience. Lactobacillus brevis is adopted to be developed into high-density lactobacillus brevis leavening agent (the total number of bacterial colonies reaches 109 / ml); and the jerusalem artichoke pickle is produced by utilizing a direct-vat-set leavening process, so that a modern bioprocess technology of producing high-quality jerusalem artichoke pickle quickly is formed and achieved. The invention has a simple technological process and is easy to operate; compared with a conventional leavening process, the direct-vat-set leavening process has the advantages that the operation procedure is simplified, the production cost is reduced, and the nutritional ingredient and flavor substance of the jerusalem artichoke can be kept furthest at the same time; the jerusalem artichoke pickle is crispy, tasty, refreshing, and nourishing, and is a probiotic health product applicable to all ages. The invention is a green natural, safe and healthful production process and technology.

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

The invention relates to an overhead cultivation method of Dendrobium huoshanense test-tube seedlings. The method comprises the following steps: leveling land, building a greenhouse, arranging stereoscopic racks (seedling beds), disinfecting the greenhouse, arranging planting media, planting seedlings in field, carrying out fertilizer and water management and harvesting. The method comprises the following specific steps of: firstly constructing infrastructure of a base, after the greenhouse is built up, arranging the stereoscopic racks, disinfecting the greenhouse before transplanting seedlings, and then arranging cultivation containers containing the planting media on the stereoscopic racks or directly arranging the planting media on nets of the cultivation racks, planting seedlings in field after the temperature inside the greenhouse is more than 10 DEG C, then carrying out fertilizer and water management according to the requirement and harvesting 2 years later. By using the cultivation method, the transplanting survival rate of Dendrobium huoshanense can be obviously improved, diseases and insect pests can be effectively prevented, the production period is shortened, and the product quality is uniform and consistent; and the method is simple to operate and is favorable to the mass production of Dendrobium huoshanense seedlings.