52results about How to "Mature and consistent" patented technology

The invention provides a pruning manner for cabernet gernischt grape variety. According to the invention, a horizontal double-tendril pruning manner is mainly adopted; the grape variety is directly divided into two main vines to be used as permanent vines; the two main vines are horizontally bound on two first-layer lead wires of a double-fence frame in the same direction; and new tips are evenly distributed on two frame surfaces so as to form a double-arm frame. The manner provided by the invention is simple in pruning, easy to realize bud eye quantity control, consistent in berry maturing, even in branch distribution at the same time, convenient to realize cluster management due to clear distribution of a ventilation zone, a fruiting zone and a photosynthetic zone, stable in output and good in quality.

The invention discloses organic fertilizer for hesperidium aurantium. The organic fertilizer is prepared from the following raw materials in parts by weight: 100 to 120 parts of tobacco powder, 40 to 50 parts of mushroom residue, 40 to 50 parts of human and livestock excrement, 30 to 40 parts of earthworm cast, 30 to 40 parts of animal feather, 30 to 40 parts of peat, 20 to 30 parts of rice bran, 20 to 30 parts of leguminous plant straw, 10 to 15 parts of citrus branch and leaf, 5 to 10 parts of citrus peel, 5 to 10 parts of citrus seed, 10 to 15 parts of tea seed shell, 20 to 30 parts of plant ash, 10 to 20 parts of shrimp and crab shell powder, 8 to 10 parts of egg shell powder, 5 to 10 parts of leaf of phoenix tree, 5 to 10 parts of leaf of camphor tree, 10 to 15 parts of sepiolite powder, 10 to 15 parts of tourmaline powder and 0.1 to 0.3 part of a microorganism bacterium agent. The invention further discloses a manufacturing method of the organic fertilizer for the hesperidium aurantium. The organic fertilizer for the hesperidium aurantium, disclosed by the invention, has a good fertilizer effect and can be used for effectively improving the yield and quality of the hesperidium aurantium.

The invention discloses a plant protection pellicle, comprising 8-12 percent of polyvingl acetate emulsion,8-12 percent of humate, 3-5 percent of hydroxypropyl methylcellulose, 0.5-1 percent of alkyl sulphonates, 4-6 percent of Polyoxyethylene lauryl alcohol, 1.5-3 percent of gelatine glue, 1-2 percent of nano silica hydrated and 60-70 percent of water, and the compositions are added into water and mixed evenly to achieve black-brown suspension liquid. The plant protection pellicle has the functions of drug action, fertilizing, bagging and slow release. After dilution by water and spraying, a monomolecular film invisible to eyes is formed on the surface of the plant, thereby, the fruit tree is coated with 'clothes' immediately for thermal insulation, frost protection and drought resistance, restraining the transpiration of the moisture in the tree body, preventing the secondary infection of disease germs and improving the quality of agricultural products.

The invention discloses a panicle arrangement method for improving a Kyoho grape setting rate. The method is suitable for Kyoho grape cultivation in the area where rainwater is abundant, grapes grow strongly, and the weather is hot and humid highly in summer. The method comprises the steps that panicle is arranged in the early flowering season of Kyoho grapes, namely blooming with 0-30% and 2-6 days after flowering, subsidiary panicle and 2-3 branch peduncles at the upper portion of the panicle shoulder are cut, and the tail portion of 2cm of the panicle is cut at the same time; 13-15 branch peduncles are reserved on the whole panicle. After the panicle is arranged and cut well, the width of the panicle shoulder is kept to be 6-7cm, the width of the panicle tail is kept to be 3-3.5cm, and the panicle length is 12-13cm. By the arrangement of the panicle at the right moment, distribution of plant hormones in the panicle is adjusted, nutrient competition among flower buds in the flowering process is reduced, the fruit setting rate is improved, fruit clusters after flowering are trim and compact, appearance is attractive, and the commodity characteristic is improved.

The invention relates to feed set meals for pigs in different physiological stages, and discloses a systematic nutrition scheme for sows to increase the number of market commercial pigs each year, and the benefits of pig farms are improved accordingly. The systematic nutrition scheme comprises a sow fecundity N+ series product, a piglet higher survival rate 7030 scheme, a pig growing and fattening more-profit making V+ series product and matched feeding patterns. According to the sow fecundity N+ series product, healthy reproduction of boars can be guaranteed by providing enough maintenance, growth, reproduction and immunization nutrition. According to the piglet higher survival rate 7030 scheme, the nutritional requirements of pig stocks in each production stage are met by taking a 'comprehensive nutrients + high and balance nutritional levels + high-quality nutrient sources ' scheme into account, the digestive absorption capacity and the intestinal immunity of the pig stocks are improved by guaranteeing the gastrointestinal tract health, and the self immunity of the pig stocks is reinforced by guaranteeing production nutrition and paying close attention to immune nutrition and stress nutrition. The pig growing and fattening more-profit making V+ series product is prepared according to different nutritional requirements of the pigs in different growth and development stages, and the obtained commercial pigs grow fast, low in feed ration and good in meat quality.

The invention belongs to the technical field of grape plants, and particularly relates to a managing method for Kyoho grape plants. The managing method includes the following steps: after planted grape plants germinate, in spring, the grapes shoot, double shoots and budlets are early removed, strong shoots are reserved, and besides, part of inflorescence is properly thinned; in winter, long tips are trimmed; in summer, the inflorescence is timely thinned, and ear tips are timely pinched off, so that the nutrition supply is dispersed; after the grapes are harvested, clumpy branches and tendrils are trimmed along with leaves; and during the management period, , 3 kilograms of superior barnyard manure is applied for each kilogram of fruits; after young leaves develop, before flowers bloom and after the flowers fall, 0.2% of urea and 0.2 of potassium dihydrogen phosphate are respectively sprayed on the surfaces of the leaves once; in spring, after the grape plants are excavated, sprouting watering is performed once, and after the flowers falls, fruits enter a rapid expanding stage; watering needs to be performed once every 10 days, and after the fruit grains start coloring, watering is stopped. The grape plants planted with the management method have close clusters, and neat and consistently mature fruit grains; the special flavor and the color of berry can be improved, the nutrition consumption is reduced, the strong fruits and mother vines are cultivated, and besides, the air humidity under frames can further be reduced, so that the plant diseases are avoided, the sugar degree of the fruits can be increased, and the coloring and the maturity of the branches and tendrils are promoted.

The invention provides limited feeding grain for laying ducks in a breeding period and a preparation method of the limited feeding grain. The limited feeding grain comprises the following raw materials in percentage by weight: 35%-50% of corn, 3%-6% of soybean meal, 4%-5% of rapeseed meal, 10%-20% of wheat middling, 8%-10% of wheat bran, 3%-5% of fermented alfalfa meal, 4%-6% of edible fungus bran, 4%-10% of bentonite, 2%-4% of stone powder and 2%-4% of a premix. The preparation method comprises the following steps: step 1, obtaining a raw material mixture with a grain size of 1.5-2.0 mm; step2, heating the raw material mixture to 80-85 DEG C and keeping the raw material mixture at the constant temperature for 25-50 s to prepare a cooked raw material mixture; and step 3, preparing granular limited feeding grain from the cooked raw material mixture by a granulator. The limited feeding grain is low in cost, the egg laying peak rises fast and high and lasts for a long time, and the preparation method is easy in parameter control and high in practicability.

The invention discloses a spike trimming method for increasing a fruit setting rate of a muscat grape. The method achieves the purpose of increasing the fruit setting rate of the muscat grape by executing the steps of spike trimming, hormone treatment, manual fruit thinning and the like. After treatment, growing points of a flower spike are trimmed, and the distribution of hormones in the flower spike is adjusted; with the adoption of the hormone treatment, the growth rate of the spike is controlled, the fruit thinning can be performed simultaneously, the trouble of the manual fruit thinning is reduced, finally the fruit setting rate of the muscat grape is increased, the post floral flower spike trimming effect is better, and the trimmed flower spike is ordered in serial type, and high in marketability.

The invention discloses a spike pruning method for Benibalad grape. Watering is carried out once in the early stage of grape blooming, namely 0%-30% of the grape blooms, and the water quantity of 35-40 kg; the flower spike is trimmed after the full-bloom stage, namely 70-80% of the grape blooms, an auxiliary spike, and three to five branches on the upper part of the spike shoulder are trimmed, a spike tip is not trimmed, and twenty to twenty-three branches of the whole flower spike are kept. After the flower spike is trimmed, the width of the spike shoulder is maintained, the width of the spike tail is 3-4.5 cm, and the length of the spike is 11-13 cm. Through quantitative watering and timely flower spike trimming, the distribution of plant hormones in the spike is regulated, the hypogenetic inflorescence of grape variety with high natural fruit setting rate is enabled to realize bloom dropping and bud falling, the flower thinning effect is realized, the competing for nutrients in the blooming process of the flower buds is reduced, the size of the grape spike is controlled, the fruit size is increased, the workload of fruit thinning is reduced, and the fruit quality is improved.

A method of preparing natural hawthorn fruit powder roasted in vacuum at a low temperature and a device thereof are provided. The hawthorn fruit powder prepared by the method integrates medicinal and edible functions of hawthorn fruit, original fragrance of the hawthorn fruit can be maintained, contents of coarse fibers and water are low, sterilization is thorough, shelf life is long, and the hawthorn fruit powder is a purely-natural green healthcare food free of additives. The method includes cleaning the hawthorn fruit, soaking the hawthorn fruit, dewatering, pitting, roasting, stacking, sterilizing hawthorn fruit powder, and sub-packing hawthorn fruit powder ground by a crushing machine into bags according to needs. The hawthorn fruit powder prepared by the method maintains original nutrients and flavor of hawthorn fruit, and a plurality of new nutrients are generated. The hawthorn fruit powder has fine particles and good reconstitution performance, can be brewed with boiling water into hawthorn pulp and drunk, and also can be used as an auxiliary material for foods and beverages.

The invention discloses an agent for obtaining seedless grapes, comprising the following components in percentage by weight: 1-3 percent of gibberellic acid, 1-3 percent of 6-benayl aminopurine, 0.1-0.3 percent of alpha-rhodofix, 0.1-0.3 percent of forchlorfenuron, 0.01-0.02 percent of 24-epibrassinolide and 2.79-3.98 percent of tween 20. the agent for obtaining seedless graps can be prepared by adding the compounds into 90-95 percent of water or alcohol in the proportion and completely dissolving. spicae and fruit ears can be dipped with the agent 10-20 day before flowering and5 days and 10-20 days after flowering; and corresponding matched cultivating and managing technologies are carried out to obtain high-quality seedless grapes. The seedless agent for grapes can raise a seedless rate to 100 percent, and by using the agent, grapes have larger fruit and higher sugar content after being denuclearized, fruit keeping fresh period on plants can be prolonged, fruition rate is increased and the quantity of grapes is improved obviously, and social benefit is increased.

The invention particularly relates to a breeding method for a high-yield resistant type mung bean. The method comprises the steps of (1) adopting T62-2 as a female parent and white-green 522 as a male parent, and subjecting the female parent and the male parent to artificial hybridization to obtain an F1 generation; (2) subjecting the F1 generation and T62-2 to back-crossing to obtain a BC1F1 generation; (3) subjecting the BC1F1 generation to selfing, selecting a later generation neat and uniform in phenotypic expression, and subjecting the selected later generation to successive inbreeding and breeding to obtain a mung bean strain. The mung bean strain bred through the above method is high in yield, strong in disease resistance, and excellent in comprehensive properties.

The invention provides vacuum low-temperature baked jujube powder and a production method thereof. The prepared jujube powder produced through the production process combines the medicinal and ediblevalue of jujubes, can retain the original aroma of the jujubes, has crude fibers and a low water content, is thoroughly sterilized, has a long shelf life and is pure natural green health care food without any additive. The production method includes the steps of cleaning the jujubes, performing soaking, performing dehydration, performing baking, performing stacking, performing sterilization treatment on the prepared jujubes, performing grinding in a grinding machine to obtain the prepared jujube powder and performing sub-packaging. The prepared jujube powder produced through the method retainsthe nutrients and original flavor of the jujubes, also generates a plurality of new nutrients, has delicate particles and good rehydration performance, can be brewed directly with boiled water to drink as jujube pulp and also can be used as the auxiliary ingredient of food and drinks.

The invention discloses a high-yield planting method for clausena lansium. The method is characterized in that the variety of planted clausena lansium is called golden heart, and the planting method comprises the steps of: site selection, fixed planting, pruning and shaping, fertilizer and water management, fieldmanagement and pest control and prevention. The planting method disclosed by the invention enables the seedling survival rate to be high, the yield to be high and stable, and the disease resistance of clausena lansium to be strong. By adopting advanced farming, fertilizer and insect pest-removing technologies such as ridge pulverization and soil preparation by a ridge pulverizer, a special fertilizer, a plant insecticide, a plant bactericide and the like, the soil texture environment is effectively improved, the content of organic contents in soil is greatly increased, and a basis for increasing production and creating income for farmers and going on the way of sustainable development is provided.

The invention provides lotus root powder obtained through vacuum low-temperature baking and a making method. Cooked lotus root powder made by a production technology has medical and edible effects oflotus roots, can maintain original fragrance of the lotus roots, is low in moisture content and crude fiber content, thorough in sterilization and long in quality guarantee period, and is a health-care food being free from any additives, purely natural and green. The lotus root powder is made through the following steps of thoroughly cleaning the lotus roots, performing soaking, performing dehydration, performing baking, performing stacking, performing sterilization on the cooked lotus roots, then performing crushing on the sterilized lotus roots with a crusher to obtain cooked lotus root powder, and performing subpackage as needed. The cooked lotus root powder processed by the method maintains nutrient components and original flavor of the lotus roots, and besides, many new nutrients arealso generated. The lotus root powder is fine and smooth in granules and good in rehydration properties, can be directly brewed with boiling water to obtain lotus root pulp to be drunk, and can also be used as ingredients of foods and beverages.

The invention provides a pure natural low temperature baked red bean flour and a making method thereof. The cooked red bean flour made by the production technology integrates the nutrition of red beans and red bean sprouts, has low moisture content, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting red beans to washing, scalding, soaking, dehydration, stacking and tabletting, processing the well pressed red bean sheets into cooked red bean sheets by low temperature baking equipment, conducting sterilization treatment on the cooked red bean sheets, then conducting grinding by a crushing machine to obtain the cooked red bean flour, and then carrying out packaging in bags according to requirements. The cooked red bean flour and cooked red bean sheets processed by the method maintain the nutrients and original flavor of red beans, and also have a lot of newly generated nutrients. With fine particles and better rehydration, the pure natural low temperature baked red bean flour can be directly brewed with boiling water into red bean soybean milk for drinking, and also can be used as an ingredient of food and beverages.

A base fertilizer specially used for figs includes, by weight, 600-800 parts of cattle and sheep manure, 300-400 parts of biogas dregs, 80-100 parts of a calcium-magnesium phosphorus fertilizer, 40-50parts of a nitrogen fertilizer, 25-30 parts of calcium peroxide, 15-20 parts of magnesium peroxide, 10-15 parts of sepiolite powder, 15-20 parts of calcium carbide powder, 25-35 parts of sodium bentonite and 2-2.5 parts of an organic fertilizer fermenting microbial agent. The invention also discloses a preparation method of the base fertilizer specially used for figs. The base fertilizer can prevent a problem of soil caking in southern regions during excessive rainwater period and increases yield and quality of figs.

The invention provides a wax gourd powder baked in vacuum and low temperature and a production method thereof. The cooked wax gourd powder produced by the production process integrates the medicinal and edible uses of the wax gourd, can maintain the original fragrance of the wax gourd, has low crude fiber and moisture content, and is thoroughly sterilized and has a long shelf life. , is a pure natural green health food without any additives. It consists of washing, soaking, dehydrating, baking and stacking the wax gourd, sterilizing the cooked wax gourd and grinding the cooked wax gourd powder through a crushing machine, and packing them in separate bags according to requirements. The cooked winter melon powder and cooked winter melon powder processed in this way maintain the nutritional content and original flavor of the winter melon, and at the same time produce many new nutrients. The particles are fine and rehydratable. Used as an ingredient in food and beverages.

The invention discloses a panicle arrangement method for improving a Kyoho grape setting rate. The method is suitable for Kyoho grape cultivation in the area where rainwater is abundant, grapes grow strongly, and the weather is hot and humid highly in summer. The method comprises the steps that panicle is arranged in the early flowering season of Kyoho grapes, namely blooming with 0-30% and 2-6 days after flowering, subsidiary panicle and 2-3 branch peduncles at the upper portion of the panicle shoulder are cut, and the tail portion of 2cm of the panicle is cut at the same time; 13-15 branch peduncles are reserved on the whole panicle. After the panicle is arranged and cut well, the width of the panicle shoulder is kept to be 6-7cm, the width of the panicle tail is kept to be 3-3.5cm, and the panicle length is 12-13cm. By the arrangement of the panicle at the right moment, distribution of plant hormones in the panicle is adjusted, nutrient competition among flower buds in the flowering process is reduced, the fruit setting rate is improved, fruit clusters after flowering are trim and compact, appearance is attractive, and the commodity characteristic is improved.

The invention provides a vacuum low temperature baked lotus root powder and a making method. The cooked lotus root powder made by the production technology integrates the medicinal and edible value of lotus root, can maintain the original taste of lotus root, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting lotus root to washing, soaking, dehydrating, baking and stacking, conducting sterilization treatment on the cooked lotus root, then performing grinding by a crushing machine to obtain the cooked lotus root powder, and then carrying out packaging in bags according to requirements. The cooked lotus root powder processed by the method maintains the nutrients and original flavor of lotus root, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked lotus root powder can be directly brewed with boiling water into lotus root pulp for drinking, and also can be used as an ingredient of food and beverages.

The invention discloses an ear clipping method for improving the fruit setting rate of green grapes. The purpose of improving of the fruit setting rate of the green grapes is achieved through the steps of ear clipping, hormone treatment, manual fruit thinning and the like. By means of the treatment, spica growing points are clipped, and hormone distribution conditions in spica are adjusted. By means of the hormone treatment, the growth rate of ears is controlled, the fruit thinning can be considered and achieved, the trouble of manual fruit thinning is reduced, the fruit setting rate of the green grapes is improved obviously at last, and the effect is better if the spica is clipped after bloom. In addition, the clipped spica is regular in serial type and high in commodity.

The invention provides a vacuum low temperature baked green soya bean powder and a making method. The cooked green soya bean powder made by the production technology integrates the medicinal and edible value of green soya bean, can maintain the original fragrance of green soya bean, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting green soya bean to washing, soaking, dehydration, baking and stacking, conducting sterilization treatment on the cooked green soya bean powder, then performing grinding by a crushing machine to obtain the cooked green soya bean powder, and then carrying out packaging in bags according to requirements. The cooked green soya bean powder processed by the method maintains the nutrients and original flavor of green soya bean, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked green soya bean powder can be directly brewed with boiling water into green soya bean pulp for drinking, and also can be used as an ingredient of food and beverages.

The invention discloses a preparation method of vacuum low-temperature baked natural Chinese yam powder and a device thereof. The Chinese yam powder prepared by the preparation method is medicinal and edible, is capable of keeping the original fragrance of the Chinese yam, is low in content of crude fibers and moisture, thorough in sterilization and long in shelf life, and is purely natural green healthcare food without any additive. The preparation method comprises the following steps: subjecting the Chinese yam to cleaning, soaking, dehydrating, kernel removing, baking and stacking; sterilizing the Chinese yam and grinding the sterilized Chinese yam into Chinese yam powder through a grinder; and packaging the obtained powder in bags according to the requirement. According to the preparation method, the nutritional ingredients and the original flavor of the Chinese yam are kept, and new nutrients are generated, so that the prepared Chinese yam powder is fine and smooth in particle and better in re-dehydration property, can be directly prepared into Chinese yam slurry by boiled water for drinking, and also can be used as an ingredient of food and beverages.

The invention provides a vacuum low-temperature baked leek powder and a production method. The cooked leek powder produced by the production process integrates the medicinal and edible uses of leeks, can maintain the original fragrance of leeks, has low crude fiber and moisture content, and is thoroughly sterilized and has a long shelf life. , is a pure natural green health food without any additives. The method comprises washing, soaking, dehydrating, baking and stacking the leeks, sterilizing the cooked leeks, and grinding the cooked leek powder by a crushing machine into bags according to requirements. The cooked leek powder and cooked leek powder processed in this way maintain the nutritional content and original flavor of leek, and at the same time produce many new nutrients. Used as an ingredient in food and beverages.

The invention provides a vacuum low temperature baked coix seed flour and a making method. The cooked coix seed flour made by the production technology integrates the medicinal and edible value of coix seed, can maintain the original fragrance of coix seed, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting coix seed to washing, soaking, dehydration, baking and stacking, conducting sterilization treatment on the cooked coix seed flour, then performing grinding by a crushing machine to obtain the cooked coix seed flour, and then carrying out packaging in bags according to requirements. The cooked coix seed flour processed by the method maintains the nutrients and original flavor of coix seed, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked coix seed flour can be directly brewed with boiling water into coix seed pulp for drinking, and also can be used as an ingredient of food and beverages.

The invention provides a vacuum low temperature baked spinach powder and a making method. The cooked spinach powder made by the production technology integrates the medicinal and edible value of spinach, can maintain the original taste of spinach, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting spinach to washing, soaking, dehydrating, baking and stacking, conducting sterilization treatment on the cooked spinach, then performing grinding by a crushing machine to obtain the cooked spinach powder, and then carrying out packaging in bags according to requirements. The cooked spinach powder processed by the method maintains the nutrients and original flavor of spinach, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked spinach powder can be directly brewed with boiling water into spinach pulp for drinking, and also can be used as an ingredient of food and beverages.

The invention belongs to the technical field of agriculture, and discloses a method for conducting early maturing culture on fresh maize and conducting interplanting on towel gourds in a greenhouse. The method comprises the following steps of (1) constructing the greenhouse, (2) selecting varieties, (3) sowing seeds and growing seedlings and adopting a 72-hole plate light matrix for seedling growth, (4) preparing soil and conducting ridging, (5) conducting field planting, (6) conducting field management, covering the fresh maize with the greenhouse, a low tunnel and a mulching film and covering the towel gourds with the greenhouse and the mulching film, and (7) conducting harvesting. The fresh maize cultured through the method can come into season in the mid-to-end of May, compared with an existing culture method, the fresh maize can come into season earlier by 20 days to 30 days, the shelf life can be prolonged by 2 days to 3days, the early market requirements are met, the planting benefits are greatly increased, the towel gourds are interplanted on the two sides of the greenhouse, cost and the labor amount are saved, facility resources can be fully utilized, and benefits per unit area are improved.

The invention provides a vacuum low-temperature roasted Gengium vermilion powder and a production method. The cooked Gengium vermilion powder prepared by the production process integrates medicinal and edible properties of Gengium vermilion, and can maintain the original fragrance of Gengium vermilion, crude fiber, Low water content, thorough sterilization and long shelf life, it is a pure natural green health food without any additives. It is washed, soaked, dehydrated, baked, stacked, sterilized and ground by a crushing machine to form cooked ramie powder and packaged in separate bags according to requirements. The cooked ramie vermicelli powder and cooked ramie vermilion powder kept the nutrients and original flavor of ramie vermilion and produced many new nutrients at the same time. The particles are fine and rehydratable, and can be directly brewed with boiling water Zhu Geng pulp can be used for drinking, and can also be used as ingredients for food and beverages.

The invention provides a vacuum low temperature baked tomato powder and a making method. The cooked tomato powder made by the production technology integrates the medicinal and edible value of tomato, can maintain the original taste of tomato, has low content of crude fiber and water, is thoroughly sterilized and has a long shelf life, and is pure natural green health food without any additive. The method includes: subjecting tomato to washing, soaking, dehydrating, baking and stacking, conducting sterilization treatment on the cooked tomato, then performing grinding by a crushing machine to obtain the cooked tomato powder, and then carrying out packaging in bags according to requirements. The cooked tomato powder processed by the method maintains the nutrients and original flavor of tomato, and also has a lot of newly generated nutrients. With fine particles and better rehydration, the vacuum low temperature baked tomato powder can be directly brewed with boiling water into tomato pulp for drinking, and also can be used as an ingredient of food and beverages.