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113results about How to "Shortened maturation time" patented technology

Cultivation method for beak-shaped litchis

The invention provides a cultivation method for beak-shaped litchis. The cultivation method for the beak-shaped litchis comprises the step of harvesting, wherein clusters and 2-3 leaves at the lower section of each cluster are picked; the step of autumn growth promotion, wherein additional nitrogen phosphorus and potassium fertilizer is applied; the step of root irrigation through polyethylene glycol with concentration of 20%; the step of control over winter growth and ringing, wherein ethyl alcohol with concentration of 95% is sprayed to the ringing position, and whitewash with concentration of 2-4% is sprayed to the leaves; the step of flower bud promotion, wherein mixed cytokinin is sprayed one to two times during the germination period; the step of flower thinning and bud thinning, wherein the mixed solution of ethephon and paclobutrazol is sprayed for bud thinning during the squaring period, and the mixed solution of calcium phosphate, glycine and saccharose fatty acid is sprayed for flowing mining during the flower period; the step of stabilizing of fruits, wherein the mixed solution of monopotassium phosphate, 6-benzylaminopurine, naphthylacetic acid, ethylene glycol, cane sugars, borax and ethyl alcohol with concentration of 95% is sprayed during the growth period of the fruits. The cultivation method for the beak-shaped litchis is designed according to the characteristics of the beak-shaped litchis, is simple in step and convenient to operate, saves manpower and material resources, and effectively improves the seedless rate of the fruits, the quality of the fruits of the beak-shaped litchis, and the yield.
Owner:嘉善县魏塘资产管理有限公司

Method for interplanting five crops in one year

The invention discloses a method for interplanting five crops in one year. The method comprises the following steps: in the October of the first year, the land is farmed and rearranged, the ribbings are arranged, overwintering vegetables are planted on ridges between every two ribbings, the position for planting the overwintering vegetables is close to one of the ribbings, and wheat is planted on the rest land; at the end of March of the next year, the overwintering vegetables are harvested, a spring crop is planted on the space where the overwintering vegetables are planted and covered with mulching film, and the seedlings are selected after the seedlings emerge; the wheat is harvested on the middle ten days of June, and a summer crop is planted on the side, close to the ribbings, of the land where the wheat is planted; the spring crop is harvested in July, the land after the spring crop is harvested is timely rearranged, and a type of autumn vegetables is planted; the summer crop is harvested at the end of August; the autumn vegetables are harvested on the first ten days of October, then, the land is rearranged, and wheat and overwintering vegetables are planted again on the middle ten days of October. With adoption of the method, the land resource is fully utilized, the land potentialities are exploited, the multiple crop index of the land is increased, the crop yield is increased, and rural income is increased.
Owner:汤明华

Organic pickled tuber mustard and preparation method for same

ActiveCN102511757AIntensify the fermentation processSave nutrientsFood preparationBiotechnologyMicrobiology
The invention relates to an organic pickled tuber mustard and a preparation method for the same, belonging to the technical field of biology and food. The organic pickled tuber mustard is prepared by adding the following ingredients using the weight of tuber mustard as reference and fermenting to obtain a pickled tuber mustard embryo, and then secondarily fermenting: 5.00-10.00% of non-iodized salt and 0.10-0.30/ten thousands of directly-poured lactobacillus dry powder, wherein the directly-poured lactobacillus dry powder uses the 'pickle-type paolemei' preparation produced by Sichuan Gaofujibiological technology Co., LTD; and the pickled tuber mustard embryo is secondarily fermented according to the following process steps: detecting and preparing; pouring in a pool and sealing the pool; blending and adding pickling solution; as well as packaging with original pool solution. The organic pickled tuber mustard and the preparation method for the same disclosed by the invention remarkably shorten the maturation time of fermentation, as well as are high in the quality of fermented embryo and good in stability. Simultaneously, in the organic pickled tuber mustard and the preparation method for the same disclosed by the invention, embryo is used as raw material as well as secondarily fermented and regulated to achieve the specified indexes, bagged with original jar fermentation solution, and directly packaged into organic pickled tuber mustard product without any additive.
Owner:CHENGDU XINFAN FOOD

Method for controlling desert through artificial and biological crust and special lichen

InactiveCN102318562AShortened maturation timeHigh in nutrientsFungi productsLichen productsSymbiodiniumEndocarpon pusillum
The invention discloses a method for controlling a desert through an artificial and biological crust and special lichen. The method provides a complete set of products for preparing lichen. The products consist of independently packaged fungus and algae, wherein the fungus is Endocarpon pusillum F07020 CGMCC No.3893 and the algae is Diplosphaera chodatii A07020 CGMCC No. 3892. The special lichen provided by the invention is lichen formed by the Endocarpon pusillum F07020 CGMCC No. 3893 and the Diplosphaera chodatii A07020 CGMCC No.3892. According to the method disclosed by the invention, the special lichen and / or the symbiotic fungus and the symbiotic algae of the lichen are scattered on the surface of sandy soil, a crust can be formed in one year and the overage rate of the crust per square meter can reach 80 percent. By adopting the method, the formation of the lichen crust can be directly promoted, the maturation time of the miniature biological crust is shortened, the operation issimple and convenient, the sand can be effectively and permanently fixed, the nutrient elements and the biological diversities of a desert ecosystem are improved, and the formed ecological landscape not only can bring economic values to the tourism of desert areas, but also can provide materials for the urban greening of arid and semiarid areas.
Owner:INST OF MICROBIOLOGY - CHINESE ACAD OF SCI

Method for planting Thesium chinense in greenhouse

The invention provides a method for planting Thesium chinense in a greenhouse. The method comprises the following steps: choosing sandy soil with a pH of 5-6 and a water content in terms of the humidity between 60% and 70%, wherein the sandy soil contains humus; building a greenhouse on the planting field, setting a plurality of temperature sensors and a plurality of soil temperature and humidityrecorders in the greenhouse, arranging walkways on the ground at equal intervals, burying water pipes capable of spraying water in the walkways, enabling the pipes to be connected with a pump, arranging a light illuminator at the top of the greenhouse, arranging a roof control device at the top of the greenhouse for controlling opening and closing of the greenhouse roof, arranging a fan in the greenhouse, enabling the roof control device, the pump, the fan, the light illuminator, the temperature sensors and the soil temperature and humidity recorders to be connected to a central controller, and then performing sterilizing and pest killing in the greenhouse; and selecting full and mature seeds of Thesium chinense, wherein the seeds pass through a dormant period or the seed dormant period isbroken through, starting the fan and the roof control device by the central controller to adjust the temperature of the greenhouse, and then performing earthing and sowing.
Owner:深圳前海九华国际投资控股有限公司

Regulating method of cell cycle synchronization of haematococcus pluvialis and application thereof

ActiveCN105462844AInhibition of vegetative reproductionRealize cycleUnicellular algaeMicroorganism based processesChlamydosporeCell mass
The invention discloses a regulating method of cell cycle synchronization of haematococcus pluvialis. The method includes the following steps that mature haematococcus pluvialis chlamydospores synchronously germinate to produce red flagellated cells in a nitrogen limited culture medium and in the presence of strong light; the red flagellated cells undergo synchronous sporangium formation to form chlamydospores, and the process repeats periodically to realize that the haematococcus pluvialis is in the synchronous growth state in multiple cell cycles. The invention further provides an application. The application includes that the mature haematococcus pluvialis chlamydospores are put in the nitrogen limited culture medium, strong light and air rich in carbon dioxide are provided, and the chlamydospores form chlamydospores again via synchronous germination and synchronous sporangium formation; part of the formed chlamydospores are harvested directly while the other part is added into a new culture medium for continuous culture; periodically repeated culture is conduced according to the method. The method is simple, haematococcus pluvialis cell masses high in synchronization degree in multiple cell cycles can be obtained, and haematococcus pluvialis chlamydospores high in astaxanthin content can be obtained quickly.
Owner:云南中科雨虹生物科技有限公司

Chocolate coating cheese and preparation method thereof

The invention discloses chocolate coating cheese and a preparation method thereof. The preparation method comprises the following steps that (1) after standardized raw milk is preheated, a sweet substance, a dietary fiber and milk protein are added, stirring and uniform mixing are conducted, after homogenization, sterilization and first-time cooling, a fermentation agent is inoculated for fermentation, after second-time cooling, chymosin is added to obtain curd, and through cutting, whey discharging, curd collecting and split charging, cheese is prepared; (2) cocoa syrup is heated up to 30-49DEG C over water, so that the cocoa syrup is dissolved slowly and stirred uniformly, vegetable fat with the weight being 3-5% of the weight of the cocoa slurry is added, and after temperature adjustment, chocolate syrup at the temperature of 30-31 DEG C is obtained; and (3) the chocolate syrup is heated up again and then uniformly smeared on the cheese, and through cooling and aseptic packaging, the chocolate coating cheese is obtained. After the surface of the cheese is coated with a chocolate coating, the section structure of a product is of a layered structure, the novel and unique effectsare achieved, the color is rich, the taste has the sense of depth, and the chocolate coating cheese has softness of chocolate and mellow fragrance of the cheese simultaneously.
Owner:BRIGHT DAIRY & FOOD CO LTD
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