184results about How to "Meet food needs" patented technology

The invention discloses a nutritional whole-grain cereal meal and a preparation method thereof, and belongs to the field of food processing. The nutritional whole-grain cereal meal is prepared from the following raw materials in parts by weight: 15-25 parts of black rice, 5-10 parts of semen sesami nigrum, 5-10 parts of oat, 1-5 parts of black glutinous rice, 1-5 parts of black bean flour, 1-5 parts of oatmeal, 1-2 parts of purple sweet potatoes and purple Chinese yam or 1-2 parts of freeze-drying raw materials. The preparation method comprises the following working procedures of frying the semen sesami nigrum, puffing the black rice and the black glutinous rice, crushing raw materials, mixing and the like. The nutritional whole-grain cereal meal has the characteristics of low content of fat, high content of proteins, dietary fibers and vitamins, relatively reasonable nutrition match, relatively convenience in preparation, and rich mouthfeel, can effectively remedy the problems of poor nutrition replenishment, low proteins, inconvenience in eating, poor mouthfeel and the like in existing foods (especially the food for breakfast), so that the dietary structure for the breakfast becomes reasonable.

A method for cleaning the shellfish living in beach features that the living microalgae are proportionally added to the seawater in which said shellfish is temporarily cultured for inducing the shellfish to release the silt from their body at 10-28 deg.C for 4-24 hrs.

The invention provides a production method of fortuneana wine. The production method comprises the following steps: sequentially performing impurity removal, washing, breaking, fermentation, mixing, refine precipitation and refine filtering on wild pyracantha fortuneana fruit which is used as a raw material, so as to finally obtain the finished product fortuneana wine. Compared with the prior art, vitamin C, ammonia acid, SOD (Superoxide Dismutase), VP and multiple vitamins of the wild fruit are maximally preserved and protected by virtue of a fortuneana wine production method, the novel fortuneana wine is successfully produced by adopting liquid, low-temperature and multi-time fermentation technology; moreover, the economic income of the fortuneana wine is high, and the social benefit is good.

The invention discloses a room-temperature hot-air drying dehydration processing method for a fresh bitter gourd. The method comprises the following steps: a), the fresh good-quality bitter gourd with thick flesh, moderate maturity and green skin and without mechanical damage, scabs, insect pests and standard-exceeding pesticide residues is selected; b), the bitter gourd is washed with clear water, cut in half, subjected to pulp removal, seed removal and removal of two ends, sterilized and cut into 0.5-cm thick pieces, and then the bitter gourd pieces are washed again, fished out and drained for standby application; c), the bitter gourd pieces are dispersed on a multi-layer stainless steel layered rack, the whole rack is pushed into a drying chamber of a dehydrator, and the bitter gourd pieces are subjected to dehydration drying at the hot air temperature of 30-50 DEG C for 5-6 h, cooled at the room temperature, packaged and put into storage. According to the method, soaking, color protection and high-temperature drying links are omitted, the original nutrients as well as color, aroma and taste of the bitter gourd are kept to the greatest extent, a product can be stored for a long time, the variety of bitter gourd food is enriched, the storage life and the supply period of the bitter gourd are prolonged, the demand for eating the gourd throughout the year is met, and the bitter gourd is convenient to store and eat.

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.

The invention discloses preserved pork ribs, and relates to food, in particular to food made of pork ribs. The preserved pork ribs are prepared by the following steps of: preparing raw materials, pickling, and air-drying. According to the preserved pork ribs prepared by the process, nitrate for the traditional pickling is replaced by iodized table salt, and relatively low salt consumption is adopted; the preserved pork ribs prepared by the process are low in salt content, and the content of nitrite of the preserved pork ribs is far lower than the national related standard; and the pickling period of the preserved pork ribs is shortened, the pickling quality is improved, and the preserved pork ribs can be massively produced to meet daily increasing eating requirements.

The invention relates to a stable sesame soy, which is characterized in that the sesame soy is added with lecithin emulsifier to lead the content of the lecithin in the sesame soy to be rised from 0.1-0.4 percent to 0.3-1 percent and the content of the sesame in the sesame soy material is more than or equal to 50 percent. The stable sesame soy of the invention has the advantages of good stability, uniformity and no delamination after long period of storage, rich nutrients and good mouthfeel.

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

The invention discloses a preparation method of egg white powder with high solubility and low allergenicity. The preparation method includes the following steps that 1, egg white liquid is prepared; 2, low-speed centrifugation is conducted to remove impurities; 3, protease is adopted to conduct enzymolysis; 4, enzyme deactivation and cooling are conducted; 5, spray drying or freeze drying is conducted to prepare the enzymolyzed egg white powder. Compared with the prior art, by using the composite protease for conducting enzymolysis under a specific condition, the solubility of the egg white isimproved, and the allergenicity of the egg white is reduced; enzymolysis liquid is subjected to freeze drying or spray drying to be made into the powder, and therefore, not only is the solubility ofthe egg white improved, but also the allergenicity of the egg white is reduced; when the processing characteristics of the egg white are maintained, the utilization rate of the egg white is increased,the application field of the egg white is broadened, resources are fully utilized, and the economic value of the egg white is improved.

The invention discloses wormwood cake. Cake stuffing of the wormwood cake comprises the following ingredients in parts by mass: 10 to 25 parts of wormwood powder, 20 to 45 parts of sticky rice powder, 5 to 20 parts of denucleated red dates, 5 to 15 parts of peanuts, 5 to 10 parts of sesame, 10 to 20 parts of mung bean, 2 to 5 parts of sweetening agents and 1 to 5 parts of corn oil, and cake wrappers comprises the following ingredients in parts by mass: 2 to 15 parts of wormwood powder, 10 to 35 parts of flour, 5 to 10 parts of sweetening agents, 3 to 20 parts of corn oil, 0.1 to 1 part of edible alkali and 0.01 to 0.04 parts of preservatives. The wormwood cake obtained and manufactured according to the manufacture method disclosed by the invention has the characteristics that the wormwood cake is soft but not sticky, the wormwood cake cannot crack after being stored for a long time, the flavor is fragrant, the color is attractive, and the nutrition is rich. The nutrition health care ingredients are improved, and the varieties of the cake are enriched. Meanwhile, the wormwood cake has the medical effects of relieving asthma and cough, protecting the liver and promoting the bile secretion. The wormwood cake meets the eating requirements of people, and also meets the people oriented and health consumption concepts in the modern society.

The invention discloses braised chicken with potato and green pepper and a preparation method thereof. The braised chicken comprises the following raw materials in part by weight: 80-150 parts of chicken, 50-100 parts of potato, 60-85 parts of beer, 15-30 parts of green pepper, 5-9 parts of onion, 4-7 parts of ginger, 2-5 parts of garlic, 10-15 parts of cooking oil and 27-45 parts of seasoning, wherein the seasoning comprises one or more of the following components in part by weight: 1-1.5 parts of dried pepper, 1.5-2 parts of pepper oil, 2-3 parts of sugar, 3-5 parts of bark of Japanese cinnamon, 2.5-4 parts of star aniseed, 2-6 parts of pricklyash peel, 0.2-0.8 parts of tsaoko amomum fruit, 0.1-0.4 parts of white pepper powder, 2-3.5 parts of fennel fruit, 8-10 parts of dark soy sauce and 5-8 parts of cooking wine. According to the invention, the braised chicken with potato and green pepper is high in protein content, nutritionally balanced, crisp, tender and fragrant; the chicken soup is fantastic, rich in delicate flavor, refreshing and non-greasy, and has effects of invigorating qi and strengthening the spleen.

The invention relates to the technical field of food processing, in particular to dicing equipment for vegetable processing. The dicing equipment comprises a base, the base is horizontally arranged, acontroller, a conveyor, a worktable, a pushing mechanism, a pressing mechanism and a dicing mechanism are further included, the pushing mechanism comprises a sliding table and a pushing assembly, thepressing mechanism comprises a pressing assembly and two sets of symmetrically-arranged buffer assemblies, the dicing mechanism comprises a driving assembly and a dicing assembly, and the pushing assembly, the pressing assembly and the driving assembly are all electrically connected with the controller. By means of the dicing equipment for vegetable processing, the even length and size of diced vegetables are ensured, packaging treatment of the vegetables is facilitated, and the daily edible needs of families can be met; and meanwhile, the appearance is good after dicing, sale of the vegetables is facilitated, the dicing speed is high, the cutting efficiency is greatly improved, the yield is improved, and the profit is increased.

The invention discloses a preparation method for preserved pork ribs, and relates to a preserved food, in particular to a preserved food using pork ribs as raw materials. The preserved pork ribs are prepared from fresh pork chop, chili powder, wild pepper powder, rapeseed oil, white spirit and edible salt. According to the preserved pork ribs prepared through the method, the edible iodized salt is used to replace nitrate used in a conventional curing process; less salt is adopted, so that the salt content of the preserved pork ribs prepared through the method is low; the nitrite content of the preserved pork ribs is much lower than the relevant national standard, so that the food safety is improved; the preserved pork ribs are subjected to secondary fermentation, so that the curing quality is improved, and the quality guarantee period is prolonged and reaches more than 12 months through a test; the batch production of the preserved pork ribs can achieved so as to meet the increasing consumption demands.

The invention relates to a grain egg milk pudding which is prepared from the following raw materials in parts by weight: 30-85 parts of milk, 1-25 parts of grains, 0.01-2 parts of whole egg powder, 0.1-3 parts of oatmeal, 0.5-5 parts of modified starch, 0.1-2 parts of stabilizer, 0.01-5 parts of prebiotics, 0.01-5 parts of dietary fiber and 0-8 parts of white granulated sugar. The invention also provides a method of preparing the grain egg milk pudding, wherein the method comprises the following steps: pre-cooking the grain into cooked grain; uniformly mixing the rest raw materials to obtain a base material; and uniformly mixing the cooked grain with the base material to obtain the grain egg milk pudding. In the invention, the product is of rational nutrition arrangement and unique mouthfeel and meets existing market needs.

The invention discloses a breeding method of pearls and river crabs. The breeding method includes the steps as follows: selecting a pond with area of 20-500 mu, upgrading the depth to 1.8-2.5 meters, erecting inflation pipelines with diameter of DN15-40 at a distance of 5-20cm from the bottom of the pond, arranging one pipeline at every interval of 5-15m and making a small hole with diameter of 2-5mm at every interval of 1-5m on every pipeline, wherein each air inlet end is connected with an oxygen adding device while the tail end is sealed tightly. For the stocking quantity of the river crabs, the number of juvenile crabs in per mu specification of 40-100 pieces / catty does not exceed 1200, and preferably, 800-1000 pieces; for suspension breeding quantity of the margaritana, the number of margaritana of 1-2 years old does not exceed 400, and preferably, 300-350 pieces; or the number of margaritana of 3-5 years old does not exceed 350, and preferably, 200-250 pieces; during May-September in the busy season of every year, inflation for adding oxygen is conducted for 1-5 hours every day, so that the content of dissolved oxygen in water body is kept to above 4mg / L; and the daily management of the breeding method is different from that of the conventional breeding. Combining the breeding of the two special aquatic products, namely pearls and river crabs, the breeding method creates high economical, biological and social benefits.

The invention discloses natto powder and a production method thereof and a whitening and freckle-removing nutrient composition containing the natto powder. The production method has the advantages that production water is replaced by fruit juice rich in anthocyanin during natto fermentation, and the produced natto powder has the function of traditional natto powder, is rich in anthocyanin and freeof beany flavor, has fruit fragrance and has the sour and sweet taste of fruits; meanwhile the production method is mild in preparation conditions, anthocyanin is less prone to denaturation and inactivation during fermentation, and the produced natto powder can well retain the original structure of the anthocyanin. The whitening and freckle-removing nutrient composition is compounded by the nattopowder, oligopeptide powder, probiotics and vitamin C and is capable of improving skin problems from inside to outside from multiple aspects such as oxidation resisting, collagen supplementing and internal environment improving, capable of fundamentally improving common skin problems such as deep yellowness, darkness, stains and brown stains and capable of maintaining the smoothness and tenderness of the skin.

The invention relates to the technical field of food producing and processing, and discloses a cuttlefish, squib ink and gulfweed noodles and a preparation method thereof. On the basis of the concept of a healthy diet and the idea of meat and vegetable collocation, the healthy and nutrient cuttlefish, squib ink and gulfweed noodles which have unique flavor and take cuttlefish, squib ink and gulfweed as main supplementary materials are provided; a food additive is completely abandoned; the ingredients are simple; the nutrient is abundant; and the cuttlefish, squib ink and gulfweed noodles are processed through a simple and stable technology. Compared with traditional noodles, the cuttlefish, squib ink and gulfweed noodles are rich in nutritional ingredients of iodine, calcium and the like, are free of the unacceptable stench of squib ink, have an outstanding fresh flavor of gulfweed and rich unique flavor of cuttlefish, are elastic and chewy, and are glossy in color and smooth in taste. The cuttlefish, squib ink and gulfweed noodles are simple in preparation technology, and are delicious and unique; and high-quality food with abundant nutrient and high cost performance is provided for most people.

The invention relates to stir-frying flavor oil, which is prepared from the following components in parts by weight: 2-6 parts of cooked spicy chilli oil, 1-3 parts of cooked spicy zanthoxylum oil, 0.2-1.2 parts of hot ginger oil, 0.2-0.8 part of coriander seed oil, 0.3-0.6 part of 4-methyl-4-furfurylthio-2-pentanone, 0.1-0.5 part of 2-thiol thiophene, 0.1-0.5 part of 2, 3, 5-trimethyl pyrazine, 0.1-0.6 part of celery seed oil, 0.2-1.0 part of difurfuryl disulfide, 0.1-0.5 part of furfuryl mercaptan, 0.5-1.5 parts of thiazoline, 0.2-1.0 part of 4-ethyl guaiacol, 40-65 parts of scallion oil and the balance of soybean oil, wherein the sum of the parts by weight is 100 parts. The stir-frying flavor oil has a unique flavor, produced by stir-frying food materials by using high-temperature hot oil, of stir-frying, has spicy, sauce aroma and burnt fragrance at the same time, is rich and permeant in fragrance and natural in flavor, and has strong catering regulation feeling, thus being capable of meeting the eating demand of consumers.

The invention provides an internet-of-things kitchen management method and device, which is applied to an internet-of-things kitchen system. The method comprises the steps of receiving a cooking request of a user, wherein the cooking request contains time information and food information required by the user; processing the cooking request, and determining required cooking materials according to the food information; and if the amount of cooking materials stored by an automatic cooking device in the internet-of-things kitchen system exceeds the amount of the required cooking materials, sending the cooking request to the automatic cooking device, thereby enabling the automatic cooking device to provide required food for the user in a required time. Therefore, the need of automation and the food need of the user are met, the workload of the user is reduced, and the life experience of the user is improved.

The invention discloses a fruit and vegetable self-service fresh-keeping sale system. The fruit and vegetable self-service fresh-keeping sale system includes a control module, a verification module, a fresh-keeping module, a display module and a weighing module which are positioned in a self-service storehouse; the fresh-keeping module is connected to the control module; the verification module is connected to the control module and includes a hand-held card scanner and a password input unit; the display module is connected to the control module; the weighing module is connected to the control module; the control module can acquire purchase information of a client through weighing information sent by the weighing module; a hand-held module is held by each client; and the sale system also includes an entrance guard module and a presenting module which are connected to the control module. The sale system can centralize fruit and vegetable products, can achieve free transactions between fruit and vegetable product suppliers and consumers, can establish a new supply mechanism of the fruit and vegetable products, and can reduce supply intermediate links of the fruit and vegetable products.

The invention provides microorganism compound organic feed. The microorganism compound organic feed is prepared from the following raw material components in parts by weight: 15 to 30 parts of soybeanflour, 50 to 80 parts of a microorganism fermentation composition and 0.5 to 1 part of calcium hydrogen phosphate, wherein the microorganism fermentation composition is prepared by carrying out aerobic fermentation on a microorganism mixed bacterium agent, a combined enzyme, an organic raw material and water according to a weight ratio of (1 to 1.5) to (0.5 to 1) to 100 to (10 to 20) at 25 to 50DEG C for 8-12 h; the microorganism mixed bacterium agent is prepared from the following raw material components: bacillus subtilis, bacillus megaterium, bacillus cereus, bacillus licheniformis, aspergillus niger and aspergillus oryzae; the combined enzyme is a mixture of proteinase, cellulase, dextranase and pectinase; the organic raw material is at least one of soybean meal, peanut meal and rapeseed meal. The design provided by the invention has the advantages that deep degradation of organic matters is realized, the immune function in animal bodies is easy to improve, the fermentation period is short and the stink is not generated.

The invention relates to a making method of teeth-protection sweet orange soft sweets. An orange juice is used as a main raw material, and glucose syrup, gelatin, fructo-oligosaccharide, isomaltooligosacharide, erythritol and the like are used as auxiliary materials. The teeth-protection sweet orange soft sweets are prepared by three main processes as follows: preparation of the orange juice, preparation of soft sweet syrup and burdening and moulding of soft sweets. The teeth-protection sweet orange soft sweets obtained by the method are sour-sweet tasty and chewable, has a cool and refreshing feeling after entry in mouth, will not cause increasing of blood sugar blood fat after being eaten and also can have functions of protecting gastrointestinal tract and preventing dental caries.

The invention discloses a preparation method of crisp chestnut kernels and a product thereof. The preparation process includes: (1) hulling clean fresh chestnuts to obtain chestnut kernels; (2) steaming the chestnut kernels at the 90 to 100 DEG C for 30-60 min; (3) pre-drying the chestnut kernels in hot air at 60 to 80 DEG C to water content of 20-60%; (4) putting the chestnut kernels into a high pressure resistant tank, vacuumizing and introducing 0.5-10.0 MPa high pressure gas for permeation treatment for 30-60 min; and (5) placing the chestnut kernels in vacuum drying equipment at 50 to 80 DEG C for vacuum drying, so as to obtain crisp chestnut kernels. The invention has the beneficial effects that the method has less preparation steps, simple process, easily available equipment and easily achieved preparation conditions; the method has low production energy consumption to effectively reduce the production cost; the food has high safety quality and satisfies the safe eating of different groups; and the prepared chestnut kernels have fragrant, sweet and crisp mouthfeel.

The invention discloses a lutein-ester-containing fruit-vegetable solid yoghourt melt product and a preparation method thereof. The lutein-ester-containing fruit-vegetable solid yoghourt melt productcomprises the following raw materials in parts by weight: 5-20 parts of skim milk powders, 5-20 parts of white granulated sugar, 0.1-10 parts of whey powders, 0.1-10 parts of modified starch, 0.01-0.2parts of ferment powders, 0.01-5 parts of lutein ester, 0.1-50 parts of fruit juice, 0.1-50 parts of vegetable juice, 0.1-5 parts of fructo-oligosaccharide, 0.01-0.05 parts of citric acid, 0.1-0.5 parts of sodium erythorbate, 0.1-5 parts of monoglyceride and diglyceride fatty acid esters and 0.1-5 parts of low-ester pectin. The fruit-vegetable solid yoghourt melt product is prepared by vacuum freezing. The yoghourt melts prepared by the invention are rich in nutrition, various in taste, long in shelf life and convenient to carry and eat, and have obvious eye nourishing and protecting functions.

The invention discloses a dried peeled shrimp cake and a manufacturing method thereof. The dried peeled shrimp cake comprises a cake crust and cake stuffing, wherein the cake crust comprises the following components in parts by weight: 20-50 parts of flour, 10-25 parts of dried peeled shrimp powder, 10-20 parts of soybean oil, 0.5-2 parts of salt and 0.5-3 parts of emulsifying foaming agent; the cake stuffing comprises the following components in parts by weight: 10-25 parts of glutinous rice flour, 5-15 parts of bean flour, 10-20 parts of dried peeled shrimp, 5-10 parts of peanut kernel, 5-10 parts of dried mushroom, 2-8 parts of sesame, 2-8 parts of egg white, 2-5 parts of ginger, 0.5-2 parts of salt, 0.5-3 parts of the soybean oil and 0.01-0.04 part of preservative. The dried peeled shrimp cake disclosed by the invention has abundant nutrition, high protein content, rich and delicious dried peeled shrimp and no fishy smell, easily-chewed flavor and no greasiness. The dried peeled shrimp cake not only can meet eating requirements of people, but also meets ideas of people orientation and healthy consumption in the modern society.

The invention discloses a crayfish tin can product and a processing method thereof. The processing method includes the following steps of immersing washed crayfish in brine, draining, frying, cooling,then placing in a tin can filled with brine, sealing, sterilizing at 75 to 125 DEG C for 12 to 43 minutes and performing back pressure cooling to obtain the crayfish tin can product. According to theprocessing method of the invention, the process of first immersing and frying, and then adding marinade, canning and sterilizing (the marinating process and the sterilization process are combined into one) can shorten the heating time of the crayfish under the premise of ensuring the taste of the product, not only can the energy consumption of processing and production is reduced, but also the meat quality of the product is improved, and the elasticity of the crayfish is maintained; the food needs of producers and consumers are met.

The invention discloses a slow release attractant for preventing and treating cyrtotrachelus bugueti guer and a preparation method thereof. The slow release attractant is prepared by the following raw material components by parts by weight: 10-100 parts of benzaldehyde, 1-20 parts of benzpyrole, 5-90 parts of linalool and slow release ingredient; wherein the slow release ingredient comprises silicon dioxide the addition weight of which is 2.5-3.5 times of total weight of benzaldehyde, benzpyrole and linalool, methylcellulose the addition weight of which is 0.45-0.55 time of the total weight of benzaldehyde, benzpyrole and linalool and sodium benzoate the addition weight of which is 0.45-0.55 time of the total weight of benzaldehyde, benzpyrole and linalool. The slow release attractant forpreventing and treating cyrtotrachelus bugueti guer prepared by the invention has long effective duration, good preventing and treating effects and low cost, is non-toxic to insect, natural enemy andpeople and livestock, has no environmental pollution and is applicable to being popularized and applied in bamboo forest area.

The invention discloses a winter warm greenhouse and a winter uninterrupted broad bean picking and planting method based on the winter warm greenhouse, and belongs to the technical field of broad beanplanting. The winter warm greenhouse comprises a greenhouse main body, a heat preservation wall arranged on the side surface of the greenhouse, and a solar energy heat storage and warming component arranged beside the heat preservation wall, wherein the solar energy heat storage and warming component comprises a black PC refractory plate used for absorbing solar heat energy and supplying water for heating, a water collecting groove used for collecting hot water and a water pump arranged on one side of the water collecting groove; and a retractable heat preservation component is arranged at the inner lower part of the greenhouse main body, the heat preservation component comprises a heat preservation cushion layer and a water distribution hose bound on the heat preservation cushion layer,and the beginning end and the tail end of the water distribution hose are respectively correspondingly connected with the water pump and the water collecting groove. The planting method includes the steps of winter warm greenhouse construction, timely transplanting, greenhouse temperature control management, pruning and topping, fertilizer and water management, pest control, timely picking and thelike. The greenhouse and the method realize the aim of continuously producing pods and listing broad beans in winter, and can meet the demand of people for fresh broad beans before and after the Spring Festival.

The invention discloses barbecued pork and a preparation method thereof. The barbecued pork is prepared from the following raw materials: streaky pork rolls, salt, boiled water of 87 DEG C, ginger, soybean sauce, green Chinese onions, white sugar, aginomoto, syrup, honey, sake of 15%Vol, mirin and extractive juice. The preparation method comprises the steps of raw material preparation, pork boiling, juice soaking, bagging, quick-freezing and preservation. Compared with the prior art, the invention has the advantages that the barbecued pork is diversiform in food material, rich in nutrition, excellent in taste, good in flavor, attractive in appearance, and convenient to eat, and the preparation method is simple and flexible and the like.