5results about How to "Reduce nutrition" patented technology

This invention discloses a rice processing technology with minimal nutrient loss. First, ultrasonic cleaning removes impurities and mold, facilitating subsequent hulling and reducing the broken rice rate. Then, multi-stage micro-pressure milling further reduces nutrient loss and the broken rice rate. This processing method effectively reduces the broken rice rate and retains more nutrients compared to refined rice, with almost no impact on the taste.

The invention belongs to the technical field of crop planting, and particularly relates to a fertilizer composition for promoting fruit setting of winter jujubes and a fertilizing method of the fertilizer composition. The fertilizer composition for promoting fruit setting of winter jujubes is divided into a composition A, a composition B, a composition C and a composition D, each of the combination A, the combination B, the combination C and the combination D comprises two or more fertilizers rich in plant signal conduction substances; the fertilizer rich in the plant signal conduction substance at least comprises a signal conduction element; the combination D further comprises a plant growth regulator. Fertilizer combinations containing different plant signal transduction agents are applied in different growth stages of the winter jujubes, reasonable distribution of plant nutrition is adjusted through the plant signal transduction agents, so that robust flower buds are cultivated, dominant fruits are prominent after fruit setting, meanwhile, the dominant winter jujubes are rapidly expanded through nutrition competition, inferior fruits are automatically eliminated, and the quality of the winter jujubes is improved. Overall winter jujube fruit setting is uniform and loose, and the fruit thinning cost of farmers in the later period is reduced by 50% or above.

The present invention discloses a hydrophilic and environmentally friendly multifunctional scale inhibitor, and a preparation method and application thereof. The scale inhibitor is a composite copolymer formed by grafting polysuccinimide and a terpolymer; wherein the terpolymer is an itaconic acid / acrylamide / sodium allyl sulfonate copolymer, and the mass ratio of the polysuccinimide to the terpolymer is (1-2):(2-4). The composite copolymer formed by grafting polysuccinimide and itaconic acid / acrylamide / sodium allyl sulfonate terpolymer of the present invention has three groups: carboxyl, amide, and sulfonic acid, so that the scale inhibitor is not only green and environmentally friendly, but also has good scale inhibition performance, and exhibits excellent scale inhibition effect on different scale types.

This invention discloses a method for window-type fruiting of shiitake mushrooms, including steps such as mixing substrate, bagging, sterilization, inoculation, mycelium cultivation, color change, window opening, bud induction and fruiting, and water replenishment. This invention, through semi-removal bag fruiting, achieves some advantages of both bag-free and bag-free fruiting modes. By retaining the non-window portion, the water retention capacity of the substrate is enhanced; by opening the fruiting window, the time-consuming and labor-intensive process of cutting individual mushroom buds is avoided, and the cleanliness of the mushrooms is ensured. Compared with traditional fruiting techniques, this invention has significant advantages in substrate water retention, mushroom uniformity, and the rate of high-quality mushrooms, making it suitable for shiitake mushroom cultivation in both northern and southern regions.

The invention discloses a fresh vegetable cooking and fresh-keeping preparation method and a fresh vegetable product thereof, and relates to the technical field of fresh vegetable cooking and fresh keeping, and the fresh vegetable cooking and fresh-keeping preparation method comprises the following steps: arranging, blanching, cooling and draining vegetables to obtain a vegetable product; seasoning the vegetable products in sections; wherein the step of seasoning in sections comprises a first section of seasoning by adopting a first seasoning and a second section of seasoning by adopting a second seasoning; the first seasoning comprises the following components in parts by mass: 14-18 parts of salt, 5-10 parts of sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 50-70 parts of starch and 1000 parts of water; the second seasoning comprises the following components in parts by mass: 5-8 parts of salt, 2-4 parts of sugar, 2-4 parts of chicken essence, 1-2 parts of monosodium glutamate and 100 parts of soybean oil. The fresh vegetable product is prepared according to a fresh vegetable cooking and fresh-keeping preparation method. Segmented seasoning is adopted, osmotic pressure is effectively controlled, and influences on nutrition and structures of dishes are relieved.