1325results about How to "Maintain nutritional content" patented technology

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

A fruit-taste yellow wine is prepared from fruit chosen from carambola, haw, jujube, litchi, apple, pear, etc. glutinous rice and rice leaven through choosing raw materials, culturing fruit-taste yeast, saccharifying, and fermenting twice. Its advantages are good color, taste and smell, and rice nutrients.

The invention relates to a method for preparing combined supporting frame of nanometer hydroxyapatite and silk fibroin-chitosan, belonging to field of tissue organizing technology. It is to solve problems of damage of biological activity of material by introduced organic dissolvent, small porous size and low porous rate inside material, bad porous connectivity and unfavorable for reproduction of bone cell in current preparation method. The material in this invention comprises inorganic and organic material, inorganic material is nanometer hydroxyapatite, and organic material is silk fibroin and chitosan. The ratio by weight between inorganic and organic material is 50-70:30-50, the ratio between silk fibroin and chitosan by weight is 1:1-2.The said supporting frame is prepared by freezing and drying method. The cell frame porous rate is 75%-90%, the pore size is 150-500 um, and compression strength is 0.85-1.85 Mpa.

The invention discloses a blueberry tablet and a preparation method thereof. The main compositions of the blueberry tablet are blueberry powder, carrot powder, medlar powder and chrysanthemum powder, and the weight ratio of each composition is 30-700: 100-300: 100-300: 50-150 according to the former sequence; the blueberry tablet can release asthenopia and has the effect of having relatively good health care function on the damnification of retina and lens of eyes and the cataract caused by that the lens become thick owning to the oxidation of free radical, glaucoma, retinitis, etc. Meanwhile, the blueberry tablet also has the advantages of being convenient for carrying and taking as well as being capable of being quantified for taking according to needs, etc.

The invention discloses a lycium ruthenicum beverage and a preparation method thereof and provides a beverage prepared by taking dried lycium ruthenicum fruit powder as a main raw material and a preparation method thereof. The lycium ruthenicum beverage is composed of following raw materials by weight percent: 0.1%-7% of the dried lycium ruthenicum fruit powder, 0.05%-3% of guar gum, 0.2%-7% of CMC-Na (Carboxyl Methyl Cellulose-Na), 0.05%-3% of xanthan gum, 3%-15% of erythritol, 0.006%-0.6% of stevioside, 0.01%-0.8% of citric acid, 0.01%-0.4% of sodium citrate, 0.01%-1.5% of tea polyphenol and the balance being water. The beverage is prepared by taking the dried lycium ruthenicum fruit powder as the main raw material; reasonable compatibility and synergistic effects of all the components are utilized and the color of a product is amaranth; the lycium ruthenicum beverage has a unique flavor, no astringent and mellow mouth feel, and has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight and nourishing blood, enhancing the immunity of people, beautifying, resisting oxidization, decaying aging, resisting fatigues, lowering blood pressure and lowering blood sugar.

The present invention relates to celery processing process, and is especially the freezing, vacuum dehydrating process of processing celery. The process includes the steps of: preparing material, washing and sterilizing; scalding; quick freezing; vacuum dehydrating; and vacuum packing. The present invention eliminates 97 % of water in Celery while maintaining the nutritive components unchanged, and the product may be stored for long time and eaten conveniently. Before being eaten, the freshness keeping dehydrated Celery is soaked in hot water to restore its fresh state and cooked in different modes.

The invention relates to a health food made of fig, particularly to a method for producing dried figs. The method comprises the steps of selecting figs, cleaning the figs with water, peeling, neutralizing, slicing, panning and drying, fruit slicing softening, sorting out, classifying and packing. The invention has the characteristics that the equipment required for the invention is relatively simple, the production technology is easy to learn, and the method can keep the product nutritional, fresh and delicious for a long period. Fig is known for containing a large amount of anti-cancer substances, such as selenium, phenyl aldehyde, bergaptol, psoralen, etc., so that the regular consumption of fig can improve immune system of human body, prevent health problems such as cardiovascular disease and cancer, and serve the purpose of regulating blood pressure.

This invention belongs to the field of food technique, which relates to a functional instant tea flower powder and preparation thereof. This invention employs the tea flower as raw material and obtains the tea flower extracting solution by hot water infusion method; the tea flower extracting solution is manufactured to a tea flower concentrated solution by ultrafiltering, reverse osmosis concentrating, vacuum concentrating, sterilizing and aseptic packaging. The instant tea powder is produced by the method for spray drying or freeze drying. The functional instant tea flower powder prepared bythis invention is diffluent in cold water, the tea solution is transparent and the tea flavor is still primary taste. The tea flower powder not only is almost same as the tea infused directly by boiled water in smell, color and flavor, but also has high solubility and transparency. The processing of this invention has the advantages of high extracting efficiency, short extracting time and strong selectivity. The tea flower powder not only keeps the primary smell of tea flower and nutrition, but also has the effect of reducing blood sugar and triglyceride, is a new functional tea powder drink.

The invention discloses a puffed mango and a preparation method thereof. The method comprises the following steps of putting the pulps of mango into a puffing tank; then carrying out variable-temperature and pressure-difference puffing on the pulps of mango; and the process of the variable-temperature and pressure-difference puffing comprises the following steps: 1) raising the temperature in thepuffing tank to 70-90 DEG C, raising the pressure in the puffing tank to a pressure 0.1-0.3 MPa higher than the atmospheric pressure outside the puffing tank, and keeping the temperature and the pressure, so that the surface temperature of a mango is consistent with the temperature in the puffing tank; 2) reducing the pressure in the puffing tank to a vacuum state, and reducing the temperature to60-80 DEG C under vacuum, then keeping the pressure and the temperature under vacuum, so that the moisture content of the pulps of mango is 3-5%; and 3) reducing the temperature in the puffing tank to 10-30 DEG C, and keeping the temperature 30-60 minutes under vacuum so as to obtain the puffed mango. The method is a new technique for processing vegetable slices; and by using the method disclosedby the invention, the nutrient compositions and flavors of raw materials can be kept furthest, no additive is used in the process of processing, and the defect that fried products contain a small amount of oils is avoided.

The invention discloses instant sweet potato starch noodles and a production method thereof. The instant sweet potato starch noodles comprise 70% of sweet potato starch, 10% of cassava starch and 20% of corn starch. The production method comprises the following steps of 1, raw material blending and pulp mixing, 2, self-curing and molding, 3, refrigeration and aging, 4, unfreezing, 5, washing and dehydration, 6, weighing and molding, 7, drying and examination, and 8, packaging. The production method utilizes pesticide pollution-free sweet potato starch as a main raw material and combines a traditional production technology. The instant sweet potato starch noodles are prepared carefully by an introduced high and novel technology, is pure and clean and has a white color, a soft and moist taste, a fresh and fragrant flavor and a high nutritive value.

Provided is a glabrous sarcandra herb and pickled Chinese cabbage soup base with the functions of invigorating blood circulation to remove stasis. The glabrous sarcandra herb and pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients are prepared from, by weight, 20-40 parts of glabrous sarcandra herb, 10-15 parts of the seed of cowherb, 10-15 parts of pollen pini, 5-10 parts of fiveleaf gynostemma herb, 5-10 parts of centipeda minima and 5-10 parts of Chaydaia tonkinensis Pitard. A production method of the glabrous sarcandra herb and pickled Chinese cabbage soup base comprises the steps that 1, pickled Chinese cabbage is selected, shredding, dewatering, sterilization, enzyme deactivation and impurity removal are carried out, and bagging and sealing are carried out; 2, all the medicine in the main ingredients is selected, thorough washing and impurity removal are carried out, and then parching, grinding, sterilization, bagging and sealing are carried out; 3, the bone soup is made, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbage, main ingredients and bone soup are sterilized with ultraviolet light, the mixture is contained in a packaging bag to be sealed, and the finished product is prepared. The glabrous sarcandra herb and pickled Chinese cabbage base has the effects of invigorating blood circulation to remove stasis, dispelling wind and eliminating dampness and relieving swelling and pain after being used for a long time.

The invention belongs to the field of a fresh-keeping technology of agricultural products, in particular to a quick-freezing fresh-keeping processing process of roses. The quick-freezing fresh-keeping processing process comprises the following steps of selecting materials, pre-processing, packaging, pre-cooling, quick-freezing, refrigerating at constant temperature and the like. According to the invention, the roses quickly pass through a maximum ice crystal zone and are free of larger ice crystals; the original quality of the roses are kept furthest; the problem of seasonal shortage of the roses as industrial raw materials is effectively solved; the processing process is free of any preservative and is free of toxicity and harm to body; the quick-freezing fresh-keeping processing process provided by the invention completely adopts a localization device and is easy to control, strong in operability and low in energy consumption, achieves the purposes of keeping the quality, saving and reducing the emission, is suitable for large-scale production of quick-freezing roses, and provides a brand-new technology for deep processing industry of the roses.

The invention discloses a processing method for an instant non-fried fungus, which comprises the following processing steps: (a) cleaning and shaping; (b) water-removing; (c) cooling; (d) seasoning; (e) dipping; (f) refrigerating; and (g) drying in vacuum. The invention can keep the flavor of the fresh edible fungus, reduce the loss of the nutrient composition during processing, and enable the processed products to have the advantages of convenient eating, safety and sanitation.

The invention discloses a madder soup seasoning for cooling blood and activating blood and a production method of the madder soup seasoning. The madder soup seasoning is prepared by taking madder, fructus amomi rotundus, caulis tinosporae sinensis, polygonum chinense, crenatae water-clover, flos caryophylli, radix asparagi, flos imperatae, nauclea officinalis, common achyranthes herbs, dendrobium and pittosporm roots as main raw materials. The production method of the madder soup seasoning comprises the following main process steps of selecting materials; drying; smashing; proportioning; quantifying; packaging; and obtaining a finished product. The madder soup seasoning takes the effects of cooling blood and stopping bleeding as well as clearing away heat and toxic materials on main diseases such as spontaneous external bleeding due to blood heat, bleeding due to metrorrhagia and amenorrhea due to blood stasis to different extents, has the advantages of healthcare, high effect taking speed, pure natural component, no toxic or side effects and the like and is suitable for restaurants and households.

The invention discloses a formula of wild mushroom soup blend and a production method for the wild mushroom soup blend. The formula comprises the main raw materials of morchellaspp, tricholoma matsutake, arisaematubercu, agrocybe cylindracea, radix rehmanniae recen, boletus edulis, fructus lycii, oyster mushrooms, Yuan mushrooms, hericium erinaceus, wild portobello, truffle, sparassis crispa, black sesame, polygonum multiflorum and lily. The production method comprises the main technical procedures of selection, drying, smashing, mixing, quantification, package and manufacturing of finished products. The wild mushroom soup blend prepared according to the formula has the effects of protecting the health, nourishing the heart, smoothing the mind, enriching the blood, tonifying the kidney, expelling the cold, tonifying deficiency, benefiting the stomach, regulating the middle warmer, improving the immunity of the body and the like, tastes delicious, is convenient to use and purely natural, does not have poisonous and side effects and is suitable for restaurants and families.

A dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of dill, 10-15 parts of Eurya distichophylla Hemsl., 10-15 parts of clean rice, 5-10 parts of ulva and 5-10 parts of roxburgh peristrophe herb. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base, the effects of invigorating the stomach, promoting qi, supplementing qi, promoting the production of body fluid, promoting digestion and relieving pain are achieved after the dill stomach invigorating and qi promoting pickled Chinese cabbage soup base is taken for a long time.

The present invention relates to loquat wine brewing technology and a technology of brewing and storing loquat wine without oxidation color change. The loquat wine is prepared with loquat fruit and through color protection, enzyme treatment, alcohol fermentation, stabilizing treatment and other steps. The pectase enzymolysis and liquefying treatment techonlogy used raises the loquat juice yield, facilitates the juice squeezing, prevents browning and deterioration during brewage. Some bacteria strain suitable for fermentation of loquat fruit is screened. The loquat wine has special loquat flavor, mild taste, mellow scent and stable quality.

A rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is prepared from, by weight, 25-40 parts of pickled Chinese cabbage, 15-20 parts of main ingredients and 80-100 parts of bone soup. The main ingredients include, by weight, 20-40 parts of rostrate Lepidogrammitis, 10-15 parts of Fortunella hindsii, 10-15 parts of Uncaria tonkinensis Havil., 5-10 parts of buckeye, 5-10 parts of Pellionia repens, and 5-10 parts of Diplazium donianum. A production method comprises the steps that 1, the pickled Chinese cabbage is selected to be shredded, dehydrated and sterilized, enzyme deactivation and impurity removal are performed, and bagging and sealing are performed; 2, all the medicines in the main ingredients are cleaned thoroughly, impurity removal, parching, grinding and sterilization are performed, and bagging and sealing are performed; 3, the bone soup is decocted, cooling is performed, and bagging and sealing are performed; 4, the bagged and sealed pickled Chinese cabbage, the main ingredients and the bone soup are sterilized by adopting ultraviolet light and put into packaging bags to be plastically packaged, and a finished product is obtained. According to the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base, the effects of reducing fever, causing diuresis, relieving cough and asthma, nourishing heart and relieving restlessness are achieved after the rostrate Lepidogrammitis fever reducing and diuresis causing pickled Chinese cabbage soup base is taken for a long time.

The invention discloses coarse cereal fried flour, which adopts five common cereals as raw materials and is prepared with the following raw materials in parts by weight: 6-90 of wheat flour, 5-8 of soybean flour, 5-8 of corn flour, 5-8 of black rice flour, 5-8 of millet flour, 16-20 of vegetable oil, 60-90 of white soft sugar, 1-5 of peanuts, 1-5 of sesame seeds, 1-5 of candied seasoning and 3-10 of shelled melon seeds. The manufacturing method comprises the following steps: respectively filling low-gluten wheat flour of 60-80 meshes, corn flour, black rice flour, millet flour and soybean flour into a frying pan, and frying for 15-20 minutes at the temperature of 160-180 DEG C; peeling baked peanuts, frying sesame seeds and oil-frying molten seeds for preparation; and mixing the fried standby wheat flour and other ingredients according to a proportion, thereby obtaining the coarse cereal fried flour. The manufacturing method has the advantages of scientific mixing proportion and fine processing of coarse cereals, and maintains the specific nutrients and real flavor of the five common cereals. The coarse cereal fried flour is naturally yellow, intensely fragrant and properly sweet, and is a popular food which has rich nutrients and the health care function and is applicable to both the elderly and the young.

The invention provides health Chinese sauerkraut and a production method thereof. The health Chinese sauerkraut is prepared through the following components in percentage by weight: 65 to 75% of reddish-orange-core cabbage, 18 to 30% of supporting vegetables, and salting seasoning. The production method comprises the following steps: 1, selecting reddish-orange-core cabbage, soaking, stewing, sterilizing, stewing, and quickly cooling; 2, selecting supporting vegetables, cleaning and removing foreign matters, and sterilizing and mixing; 3, placing the supporting vegetables into the reddish-orange-core cabbage, transferring into a tank, and adding the salting seasoning; 4, adding vitamin C and lactic acid bacteria; 5, compacting, salting, moving out, cutting into silks, sterilizing and bagging. The health Chinese sauerkraut has a plurality of functions after long-term eating, such as eliminating cold to stop pain, removing cardiopyrexia for tranquilization, nourishing Yin and moistening lung, clearing away heat and toxic materials, strengthening tendons and bones, and tonifying stomach and promoting fluid.

The invention discloses a pure plant-fermented yogurt and a production method thereof. The pure plant-fermented yogurt produced by reasonably proportioning grain and oil crop seeds as raw materials and adopting thermal-fusion pulping and lactobacillus plantarum fermentation without adding stabilizers and animal proteins has the advantages of fine and smooth tissues, uniformity and consistence, no sediment and demixing and unique flavor, and is in a thickened fluid; the acidity pH of the pure plant-fermented yogurt is 3.5-4.0, the viable count is not less than 1 million / milliliter, and the production method saves the processes of liquefaction and saccharification so that the unique nutrient components of plants are kept. Without containing cholesterols, lactose and preservatives, the pure plant-fermented yogurt is suitable for all people and can be used for preventing and curing hypertensions, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes mellitus, obesities and digestive system diseases after long-term drinking.

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

The invention relates to yam soup capable of invigorating Qi and nourishing Yin and a production method thereof. According to the yam soup, yam, rehmannia root, cluster mallow fruit, mahonia stem, pyrolusite, tadehagi triquetrum, Lithospermum erythrorhizon, Gymnadenia conopsea, syringa, beeswax, Phlomis umbrosa and Daemonorops draco are taken as main raw materials; and the production method thereof comprises the main process flows of selecting the materials, sterilizing, drying, crushing, removing impurities, granulating and bagging. The yam soup capable of invigorating the Qi and nourishing the Yin has different degrees of Yin nourishing and blood enriching, salivation promoting and dryness moistening, and heart nourishing and mind calming effects on main symptoms, such as waist soreness and tinnitus, premature graying hair and insomnia and dreaminess, has the advantages of health care, high effect taking speed, pure nature, no toxic and side effects and the like and is applicable to restaurants and households.

The invention provides a kind of cactus liquor, this liquor by the below raw material allocated proportion (weight share), rice 40~50, cactus juice 200~230, honey 9~13, fermentation mold mushroom spawn 1~1.5, after soaks the rice watering, ferments together with other raw materials makes, this invention makes with the cactus pure raw juice for the main raw material drinks with the liquor, because uses in the manufacture process is the normal temperature fermentation method, on the liquor maintained cactus's original flavor, maintained the cactus original nutrition ingredient and the unique vanilla smell, Has falls the blood pressure, falls the blood fats, falls the blood sugar, anti- is senile, the anti- radiation, the anti- cancer, the sterilization analgesia, recuperates effect and so on stomach. Drinks for a long time with may achieve the health care builds up strength, the enhancement immunity, recuperates the organism, prevents disease treats an illness, prolongs the life the goal, is a kind of more ideal pure natural green drinks with the liquor. The invention cactus liquor concurrently has the ratafia, the white liquor, the fermentation yellow wine merit, smooth stirs up to the human body, also production craft simple, its cost low, is easy to store up.

A formula and a production method of pine nut brain tonic soup base for intelligence development. The formula comprises main materials of fructus alpiniae oxyphyllae, pine nut, walnut kernel, spine date seed, ginseng, Chinese angelica, black fungus, black sesame, lucid ganoderma, fleece-flower root, Ligusticum wallichii, chrysanthemum, mulberry, sealwort, root of red-rooted salvia, monosodium glutamate and salt. A main process flow is as below: material selection, drying, crushing, material dosing, quantification, packaging and acquisition of a finished product. The soup base has advantages of brain nourishing, brain tonifying, pure natural materials, no toxic or side effect, delicious taste and nutrition, and is suitable for hotel and household.

The invention relates to a method for degrading histamine in aquatic products. The washed aquatic products are immersed in a treating fluid, fished out, drained, put into an insulating bag for high-voltage pulsed electric field treatment, added to a fermentation container and fermented at the controlled temperature of 23 DEG C for 20-35 days; the aquatic products are collected, packaged and put into freezing storage. Histamine produced in the transportation and storage processes of the aquatic products can be remarkably reduced while the specific texture and nutritional ingredients of the aquatic products are retained, growth and metabolism of bacterium colonies producing amino acid decarboxylase activity in the processing process of the aquatic products can be inhibited or prevented better, generation of amino acid decarboxylase is prevented fundamentally, accordingly, generation of histamine is prevented in the whole processing process and is further controlled, and the method has great social and economic benefits.

A fresh-water fish product antistaled by Chinese-medicinal materials and wine is prepared from fresh-water fish, edible salt, honey, granular white sugar, flavouring and antiseptic Chinese-medicinal wine. Its advantages are no damage to human body and nutrients of fish, good eating feeling, and long antistaling period (6 months).

The invention discloses a premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base. The premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base comprises, by weight, 25-40 parts of pickled Chinese cabbages, 15-20 parts of main materials and 80-100 parts of bone soup; the main materials comprise, by weight, 20-40 parts of premna herbacea, 10-15 parts of ficus pandurta hance var. holopjulla migo, 10-15 parts of common dayflower herbs, 5-10 parts of franchet groundcherry, 5-10 parts of pileostegia viburnoides herbs and 5-10 parts of paraphlonia. The producing method includes the steps that 1, the pickled Chinese cabbages are selected, shredded, dehydrated, sterilized, subjected to enzyme deactivation and impurity removing, bagged and sealed; 2, the various medicinal materials in the main materials are selected, washed, subjected to impurity removing, parched, ground, sterilized, bagged and sealed; 3, the bone soup is stewed, cooled, bagged and sealed; 4, the bagged and sealed pickled Chinese cabbages, the bagged and sealed main materials and the bagged and sealed bone soup are sterilized through ultraviolet light, then bagged into packing bags and sealed, and the finished product is prepared. If the premna-herbacea wind-dispelling and dampness-eliminating pickled Chinese cabbage soup base is eaten for a long time, the effects of wind dispelling, dampness eliminating, blood promoting, pain relieving, toxin resolving and swelling dispersing are achieved.

The present invention discloses a white fungus drink and a production method thereof. The white fungus drink is prepared from white fungus, water, crystal sugar, CMC-Na, red dates, resistant dextrin, etc. The main technology processes are: cleaning, pulp making, cooking, enzyme hydrolyzing, juice producing, homogenizing, blending, second homogenizing, sterilizing, filling, inspecting and storing. The production method uses extraction, enzyme hydrolysis and other processes to maximally release the nutritive and essence substances of the white fungus.

The present invention relates to the agricultural machinery equipment field, in particular to a straw cutting, crushing and rubbing machine. The straw cutting, crushing and rubbing machine is characterized by comprising a chassis, a rack, a cutting device capable of cutting the straws into segments and a crushing and rubbing device, wherein the chassis is arranged on the rack, the top of the chassis is equipped with a feeding port, and the lower part is equipped with a discharging port; the cutting device and the crushing and rubbing device are arranged at the upper part and the lower part of the chassis respectively. The straw cutting, crushing and rubbing machine of the present invention has the characteristics of high yield, low energy consumption and worker labor intensity, etc.