88results about How to "Thick flesh" patented technology

The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.

The invention discloses a method for multi-season toadstool planting in high, cold and high-altitude areas. The method includes the following steps of 1 separation and cloning of toadstool fruiting bodies, 2 making of cultivated species, 3 making of externally aided nutrition bags. The method is not limited by natural conditions such as high and cold conditions and high altitude, toadstool can be planted in an all-year, large-scale and standardized mode, used materials are wide in source, quick and convenient, waste can be turned into wealth, life and production waste such as waste paper, waste paper boxes, plant ash, crop straws, plant ash and decomposed poultry and livestock manure is recycled, and the method is a sunlight greenhouse out-of-season toadstool planting technology which is high in fruiting repeatability, high and stable in yield, economic and environmentally friendly.

The invention provides a morchella nutrition formula. The formula is prepared from, by weight, 30-35 parts of chaff, 30 parts of wheat, 25-33 parts of wood dust, 4-5 parts of soil, 1-1.5 parts of dried potato powder, 0.5-1 part of gypsum, 0.5-1 parts of lime, 0.5-1 part of plant ash, 0.3-0.6 part of sodium butyrate, 0.2-0.5 part of sodium chloride and 0.4-0.6 part of magnesium sulfate. The invention further provides a nutrition bag prepared through the formula and a preparation method of the nutrition bag. The invention further provides a method for culturing morchella by means of the nutrition bag.

The invention belongs to the domestic fungus cultivation technical field, solves the low yield and poor quality problems of the pleurotusostreatus and pleurotus eryngii, and provides a high yield pleurotusostreatus and pleurotus eryngii cultivation method comprising the following steps: test tube mother seed culture; stock culture; cultispecies culture; bagging cultivation and fruiting management. Corn extract product, potassium dihydrogen phosphate, composite vitamin, pleurotusostreatus flour, potassium sulfate and broomcorn millet powder are added in the mother seed stock culture matrix so as to effectively increase vitamin content, thus stabilizing anaphase output; composite fertilizer is added in the fruiting culture matrix so as to supplement mineral element phosphor and potassium; a domestic fungus yield increase element allows the culture material nutrition to be more balanced, thus effectively preventing micropore caused competitor infection. The pleurotusostreatus and pleurotus eryngii cultured by the method can have the fruiting time 15 days in advance, the success rate can be improved by 5-10% (reaching above 99%) when compared with a conventional mode, and the pleurotusostreatus and pleurotus eryngii can be harvested for 6-8 times, thus effectively improving pleurotusostreatus and pleurotus eryngii yield; the pleurotusostreatus and pleurotus eryngii are thick in meat, beautiful in appearance, and high in quality.

The invention relates to a cultivation method of imitated wild ganoderma lucidum in a cedar forest. The method comprises the following steps: (1) selecting a strain; (2) preparing mushroom-sticks; (3) carrying out cultivation and management; (4) controlling diseases and pests. After the method is adopted, the defects that the existing greenhouse ganoderma lucidum cultivation technology is not scientific and reasonable enough in formula of a culture medium, and is low in content of effective components of sporocarp, low in quality and high in input cost, pollution by infectious microbe is easily caused, and the like can be overcome.

The invention discloses a toadstool multilayer base material planting method in a high-cold high-altitude region. The method comprises the following steps of 1, toadstool sporocarp separation and cloning; 2, culture seed manufacturing; 3, exogenous nutrient bag manufacturing. The toadstool multilayer base material planting method has the advantages that the natural condition limitation can be avoided in regions with extreme natural conditions, such as high cold regions and high-altitude regions; the scaled and specified planting of the toadstool in the whole year can be realized; the resources of used materials are wide; convenience and high speed are realized; waste materials are changed into valuable materials; the waste and old materials, such as waste paper, waste cartons, plant ash, crop straws, fallen leaves and decomposed poultry and livestock faeces, in the life, production and the like can be cyclically used. The technology has the advantages that the mushroom growing repeatability is high; the yield is high; the stability is high; in addition, the technology belongs to an economic and environment-friendly greenhouse toadstool anti-season planting technology.

The invention provides an auricularia polytricha soil-covered cultivation technology. The auricularia polytricha soil-covered cultivation technology is characterized in that mushroom dregs and loam are used as soil-covered materials. The content of the auricularia polytricha soil-covered cultivation technology further comprises the manufacturing method of the soil-covered materials. Compared with a traditional cutting and opening cultivation method, the auricularia polytricha soil-covered cultivation technology has three advantages that the moisture of substrates is maintained, and the function of adjusting mycelial growth microenvironment is achieved; a good ecological environment is provided for growth and development of the sporocarp of auricularia polytricha, and the phenomenon of water flowing of the auricularia polytricha is avoided; auricularia polytricha growing speed is high, auricularia polytricha sheets are large and regular, auricularia polytricha pulp is plump and thick, and the yield-increasing effect is obvious.

The invention discloses a vegetable chili sauce. The vegetable chili sauce is made by using 1-2wt% of edible oil, 10-20wt% of garlic, 10-20wt% of onion, 2-10wt% of ginger, 2-10wt% of carrot, 10-20wt% of pumpkin, 10-20wt% of white gourd, 5-10wt% of sweet pepper, 10-20wt% of fresh pepper, 1-2wt% of Chinese prickly ash, 1-1.5wt% of Illicium verum powder, 10-20wt% of white sugar, 10-20wt% of white vinegar, 10-20wt% of liquor, 1-3wt% of monosodium glutamate and 1.5-2wt% of edible salt. The vegetable chili sauce obtained in the invention has bright color, hot spicy taste and other characteristics of a chili sauce; carrot, pumpkin and white gourd are added to make the sweet pepper sauce crisp, sweet, delicious and spicy to greatly enhance appetite, and the vegetable chili sauce also has health functions, can strength stomach and reduce blood pressure, is suitable for being frequently eaten, and is suitable for people of all ages. The vegetable chili sauce obtained in the invention has good form and color, and increases appetite, and vegetables in the sauce have the characteristics of thick flesh, deliciousness, crispness, tastiness, delicious taste, and appetite increase.

The breeding process of new grape variety features that by adopting dragon eye as female parent and muscat grape as male parent and through eliminating anther cap and stamen of female parent and bagging in blooming period, cutting self-bloomed blossom of male parent after 3-5 days and artificial pollination to the female parent; obtaining seed from mature fruit in autumn, sun shining for 14-18 days, soaking in water for 24-30 hr, setting the soaked seed in cloth bag and in flower pot for cold storage for 4 months; seeding in next spring in green house and subsequent conventional cultivation to obtain fruit of new variety. The fruit of new grape variety has high yield, shape similar to dragon eye, blue black fruit, high sugar content, thick pulp, small seed, rich flavor of muscat grape and other features.

The invention relates to a factory-like cultivation medium for needle mushrooms and a cultivation method. The factory-like cultivation medium is prepared from raw materials in parts by weight as follows: 20-25 parts of bran, 70-75 parts of wood flour, 3-4 parts of light calcium, 20-25 parts of antibiotic mushroom dreg and 8-10 parts of sweet potato stems. The cultivation medium adopts a reasonable formula, the nutrition is balanced, the incidence rate of diseases and pests is low, the cultivation method facilitates growth of the needle mushrooms, the spawn running speed is high, the production period is short, the yield is high and stable, the cultivation medium can be used for factory production, and the cultivated needle mushrooms are white, bright and fleshy, are good in quality and taste delicious.

The present invention relates to a fruit tree cultivation technology, particularly to a nuisance-free cultivation technology of grapes, and belongs to the cultivation technical field of agriculture. A centennial seedless variety is selected for field planting, in late December, grape plants are trimmed in winter, lime nitrogen is used for preparing liquid to be applied to twigs, and a small simple arched shed is adopted as a facility for promoting the early cultivation of grapes; after the grape plants fructify, pure white paper bags are used for covering ears, and when the particle diameter of each grape is 2-3mm, 20000 times of gibberellin liquid is used for spraying the ears; reasonable trimming in winter, thinning of trees and thinning of ears are performed, assistant ears are removed, ear points are pinched off, grains are thinned, and the yield of per hectare is controlled to be 18-22.5t; improving the fruit positions of the plants needs to be paid attention, favorable ventilation and transmittance conditions are maintained, and the grapes are promoted to ripen in advance. The peel of the grapes cultivated by the culturing technology disclosed by the invention is green in bottom color, while maturity, the grapes are pistachio in bottom color, the peels are thin, the toughness is good, the grapes are indehiscent, the flesh of the grapes is thick, the grain is hard and crisp, the content of soluble solid contents achieves as high as 18%, the taste is sweet, the grapes have delicate fragrance, and the grapes are good in mouth feel, good in quality, and resistant to storage and transportation. The trees of the grapes are strong, branches are robust, the fructifying degree is high, the yield is high, and the disease resistance is stronger.

The invention relates to a flavored fermented chili preparation method, and belongs to the technical field of foods. Flavored fermented chili is prepared from the following raw materials in parts by weight: 85 to 115 parts of red pepper, 0.3 to 10 parts of raw soybeans, 1 to 10 parts of raw ginger, 1 to 10 parts of garlic, 3 to 7 parts of salt, 2 to 6 parts of rock sugar and 2 to 8 parts of baijiu. The flavored fermented chili preparation method comprises the steps: selecting fresh red pepper, raw soybeans and raw ginger without mildew, washing and filtering for later use; peeling the garlic for later use, and mixing and dissolving the salt, the rock sugar and the baijiu for later use; mixing and chopping the prepared red pepper, ginger and garlic into blocks of 5-10mm, evenly mixing the raw soybeans, a mixed solution of the salt, the rock sugar and the baijiu, and chopped fine chili blocks, canning and sealing. The flavored fermented chili prepared according to the invention has the advantages of being long in shelf life, crisp and tender, sweet and salty, spicy with sour, delicious and nutritious, no any additive is added, and the flavored fermented chili is a green snack and seasoning with excellent mouthfeel and taste.

The invention relates to a processing method for a second fermentation on bamboo shoots. The processing method comprises the following steps of selection of the bamboo shoots, a first fermentation, refrigeration, a second fermentation, sterilization, vacuum seal and inspection and storage. As the processing method is used for processing the bamboo shoots, the whole process does not need to add salt, and is free of any chemical preservatives; as a physical method is used for the second fermentation on the bamboo shoots, natural lactic acid bacteria which is beneficial to the human body is produced in the fermentation process, and the natural lactic acid bacteria is subjected to metabolism to produce nutrient substances required by the human body such as VB1, VB2, VB6, VB12, nicotinic acid, folic acid and amino acid, so the nutritive value of the bamboo shoots is improved, the storage tolerance of the bamboo shoots is improved, and the storage time of the bamboo shoots is prolonged. The processed bamboo shoots is delicious in mouthfeel, and can promote appetite and help digestion, and has the health-care effects of promoting appetite, tonifying spleen, relaxing bowels, enhancing the body immunity, harmonizing stomach, relieving restlessness, removing fishiness and toxicity, removing cold and heat, dispelling wind, clearing away heat, promoting diuresis to eliminate dampness and removing toxic materials.

The invention discloses a high-quality efficient cultivation method for miniature benincasa hispida. The high-quality efficient cultivation method is characterized by comprising steps of (1), sowing seeds and growing seedlings; (2), carrying out management at seedling stages; (3), carrying out field planting; (4), carrying out field management; (5), adjusting plants; (6), carrying out artificial pollination; (7), controlling and treating diseases and insect pests; (8), harvesting the miniature benincasa hispida. The high-quality efficient cultivation method has the advantages that facility spaces can be sufficiently utilized, and the planting benefit and the economic benefit can be increased; the quality and the disease resistance of the miniature benincasa hispida can be effectively improved, the yield of the miniature benincasa hispida can be effectively increased, and good implementation effects can be realized.

The invention relates to a cultivation method of a high-powdery-mildew-resistance, short-fruit-stem, and thick-flesh cucumber chromosome single segment substitution line. Dwarf powdery mildew susceptible inbred line cucumbers D8 are used as a female parent, a long-bine powdery mildew resistant inbred line JIN5-508 is used as a male parent, and hybridization, backcross and molecular marker-assisted selection technology are adopted, so that a dwarf high-powdery-mildew-resistance cucumber chromosome single segment substitution line D85109267 is obtained through consecutive 12-generation backcross and 4-generation inbred selective breeding. The genetic background of the substitution line is almost identical to that of the powdery mildew susceptible female parent D8, and the only difference lies in that a chromosome single segment with length of only 0.7cM in the powdery mildew resistant male parent JIN5-508 is substituted in the genetic background. The new dwarf powdery mildew resistant cucumber line D85109267 has the advantages of short internode, concentrated flowering period, short fruit stem, thick flesh, concentrated fruit picking, high early yield and income increasing by more than 20%, and can be used for preparing hybrids for the purpose of early-maturing.

The invention discloses a method for preparing a packaged fermentative pickling wild pepper, which is mainly technically characterized by comprising the following steps of: packaging a sorted and cleaned wild pepper into a food-grade packaging plastic bag by utilizing the food-grade packaging plastic bag as a fermenting container and a packaging material, and adding premixed nutritional fermenting liquid; then vaccinating streptococcus lactis for expanding the fermenting liquid; sealing in vacuum and then carrying out temperature control fermentation; and when the fermenting liquid reaches a certain acidity, terminating fermentation by adopting pasteurization. The invention solves the problems of large investment cost, long period, complicated operation, time waste and trouble caused by the condition that a great number of argil pickling fermentative jars needed by the current manufacturer during production and the wild peppers are respectively packaged into a glass bottle or a plastic bag after fermentative ripping and the problem of rot of the wild pepper in the process of fermentative pickling for a long time. The pickling wild pepper product produced with the method has propersalinity and acidity and strong fermentative pickling flavor, not only can be used as a dinning pickle product, but also can be used as the seasoning of cooking and dishes and the sour and hot seasoning of a spicy nonstaple food.

The invention discloses a method for efficiently planting M.esculenta in a high-cold and high-altitude area. The method comprises the following steps: 1, isolation and cloning of an M.esculenta fruiting body; 2, making of a cultigen; 3, making of an external nutritional bag. According to the method, limits of natural conditions are broken in an area with severe natural conditions such as high cold and high altitude, the M.esculenta can be standardly planted on a large scale in the whole year, adopted materials are intensive in source and convenient, wastes can be turned into wealth, living and production wastes and the like such as wastepaper, waste bins, plant ash, crop straws, falling leaves and composted livestock and poultry manure are cyclically utilized, and such a technology is a sunlight room temperature M.esculenta anti-season planting technology which is high in mushroom reproductivity, high and stable in yield, economical and environment-friendly.

The invention relates to a food preparation method, in particular to a chilli pickling method. The pickling material comprises the following raw materials in parts by weight: 80-100 parts of chilli, 5-10 parts of table salt, 100-300 parts of sauce, 20-50 pats of sesame oil, 1-5 parts of white sugar and 1-5 parts of anise. The preparation method comprises the following steps: 1, cleaning the chilli, removing stems, slicing, cooking the sliced chilli thoroughly in plain boiled water, and then, pouring the cooked chilli into a container; 2, pouring the table salt, sauce, sesame oil, white sugar and anise into the container and uniformly mixing with the chilli; and 3, sealing the container, performing high-temperature sterilization and laying aside for 1 week for eating. The chilli prepared by the method can be stored for a long time without rot, and has the advantages of no nutrient loss, thick pulp, rich taste and great flavor.

The invention discloses a processing method of slightly lyophilized Chinese wolfberries. The method comprises the following steps of soaking, cleaning, freeze-drying protection and freeze-drying. Themethod mainly relates to the following steps in detail: adding a freeze-drying protective agent containing 1-10% w/w of trehalose and 0.5-1% w/w of calcium chloride to washed Chinese wolfberries; uniformly spraying the protective agent on the surface of the Chinese wolfberries by adopting atomization spray heads; putting the Chinese wolfberries into a freeze-drying machine, and starting vacuumizing under the condition of no heating and no freezing; keeping a negative pressure for 10 to 30 minutes as the pressure drops to 60 Pa; and maintaining a vacuum degree for 2-5h. according to the lyophilized fresh Chinese wolfberry fruits produced by adopting a vacuum freeze-drying technology, the method maintains the original natural state of fresh Chinese wolfberry fruits, and the color, the appearance shape and the appearance and mouth feel after rehydration of the lyophilized Chinese wolfberry fruits are basically the same as that of the picked fresh Chinese wolfberry fruits. The method maintains the integrity and stiffness of dried Chinese wolfberry cells, and reduces the production cost of products, and the products are easier to preserve in marketing sale process.

The invention discloses a cultivation method of an oudemansiella radicata strain. According to the cultivation method, an edible fungus cultivation device is used for cultivating the oudemansiella radicata strain, the edible fungus cultivation device provides proper cultivation conditions for the oudemansiella radicata strain through a vibration cultivation mechanism, and manual cultivation is replaced with mechanical equipment cultivation, so that the culture efficiency and accuracy of the oudemansiella radicata strain are effectively improved; a porous culture medium carrier is prepared in the strain culture process, and a scientific and reasonable strain culture medium is used in cooperation, so that artificial culture of the oudemansiella radicata strain is achieved, various types of bioactive substances are contained in strain culture, a promoting effect on formation of oudemansiella radicata mycelium primordia and growth of fruiting body mycelia, and oudemansiella radicata cultured by the cultured oudemansiella radicata strain has the advantages of thick stipe, bright color, fleshy flesh, high environmental adaptability, high spawn running speed, short production period and stable yield.