41 results about "Allium chinense" patented technology

The invention discloses a method for processing allium chinense. The method for processing the allium chinense comprises the following steps of: (1) cleaning; (2) adding salt and pickling for 25 to 45 days to obtain salty allium chinense, wherein the saline concentration is 10 to 20 baume degrees; (3) cutting, removing two heads and maintain the middle part; (4) soaking in saturated saline for 6 to 8 days; (5) desalting until the salinity is reduced to 2 to 3 baume degrees; (6) precooking in hot water at the temperature of 80 DEG C for 1 minute; (7) preparing soup of different flavors; and (8) subpackaging and sterilizing. Compared with the traditional method for pickling the allium chinense, the method for processing the allium chinense has the advantages that harmful substances such as alum, sulfur dioxide and the like are not used, food safety is guaranteed, and crisp mouthfeel and flavor of the pickled allium chinense are maintained.

The invention relates to a low-salt pickled fermented Allium chinense and a processing method thereof. The pickled fermented Allium chinense is prepared by the steps of: taking a fresh Allium chinense; removing fibrous roots and washing; adding table salt, drinking water, glacial acetic acid, citric acid and sodium metabisulfite to carry out primary fermentation for 10 to 12 days; taking the fermented Allium chinense; adding the table salt, the drinking water, the glacial acetic acid and the citric acid to carry out secondary fermentation for 30 to 60 days; proportionally mixing the fermented Allium chinense in the second time with soup; then adding dried red pepper rings; and sterilizing and cooling. The product of the invention has stable quality and low content of sulfur dioxide with preferable preservation of color, brittleness and nutritious elements of the Allium chinense, and has longer shelf life.

The invention discloses biologically fermented black allium chinense and a preparation method thereof. The biologically fermented black allium chinense is obtained by the following steps: first, immersing picked and washed allium chinense into a culturing fermentation liquid containing 2-5% by weight of mixed bacteria of lactic acid bacteria and yeast per kg; slowly fermenting the allium chinense at 20-30 DEG C under a sealed condition for 80-100 hours, and then fishing out the allium chinense; completely draining a bacteria liquid, and then placing the allium chinense in a stainless steel container; and naturally fermenting the allium chinense for 8-10 days in an environment with the temperature of 48-55 DEG C and the humidity of 75-90% so as to obtain the biologically fermented black allium chinense. According to the invention, through the fermentation of the mixed bacteria of lactic acid bacteria and yeast, nutrient substances of the allium chinense can be effectively converted, the contents of amino acids and reducing sugars are increased, nutritional values are increased, and the biologically fermented black allium chinense is also beneficial for human bodies to absorb and more beneficial for improving digestion; and the black allium chinense after being fermented by probiotics and naturally fermented has the advantages as follows: biting taste of the allium chinense can be completely eliminated, the allium chinense is sweeter and more delicious, the appetites of consumers are improved and very good market advantages are provided for products.

The invention provides a red capsicum frutescens sauce and a production method thereof, relating to the field of food processing. The red capsicum frutescens sauce is processed from the following raw materials in parts by weight through a series of special processes: 40-60 parts of pickled red capsicum frutescens sauce, 15-30 parts of vegetable oil, 6-10 parts of minced garlic, 3-6 parts of common salt, 4-7 parts of allium chinense, 1-3 parts of monosodium glutamate, 1-3 parts of granulated sugar and 0.05-0.15 part of citric acid. The red capsicum frutescens sauce is good in color, strong in taste and unique in fragrance, gives full play to advantages of Qiubei chilies, can be used for preventing cancers and other chronic diseases, can enable the respiratory tract to be smooth, can be used for treating cough and cold, can kill and inhibit helminths in the stomach, and has effects on relieving fever and easing pain; the chili is pungent in flavor and warm in property, and can lower the body temperature through diaphoresis and relieve muscle pain, so that the chili has stronger effects on relieving fever and easing pain; and moreover, the red capsicum frutescens sauce can be used for preventing cancers: an active ingredient, namely capsaicin, of Qiubei chilies is an antioxidant substance which can stop metabolism related to cells, so that the process of carcinogenesis of cell tissues is stopped, and the incidence rate of cancer cells is reduced.

The invention relates to a preparation method of allium chinense polysaccharide. According to the preparation method, allium chinense is adopted as main raw material, sieving is carried out after the raw materials are processed into powder, and an internal boiling method is adopted: ethanol is added for infiltration, then, hot water is added for extraction, suction filtration is carried out after completion of the extraction, the filtrate is concentrated, the ethanol is added so that the final concentration of the ethanol is 60 percent to 90 percent, still standing is carried out for 12 hours, and precipitates are polysaccharide. Anhydrous ethanol, acetone and diethyl ether with the quantity being one time or two times of the weight volume of the precipitates are sequentially added into the allium chinense polysaccharide precipitates for washing, precipitates obtained after supernate removal are frozen and dried, and the allium chinense polysaccharide is obtained. The method has the advantages that the process is simple, the cost is low, the raw material sources are wide, in addition, the internal boiling method is used for extracting the allium chinense polysaccharide, the extraction velocity can be accelerated, and the yield of the allium chinense polysaccharide can also be improved. Researches show that allium chinense contains rich polysaccharide, and specific biological activity effects of the allium chinense are realized in the aspects of tumor resistance, anti-inflammation, antivirus, hyperglycemic, aging resistance, anticoagulation and the like.

The invention discloses a lung nourishing and essence strengthening beef kebab with a black tea flavor. The lung nourishing and essence strengthening beef kebab is characterized by being prepared from raw materials in parts by weight as follows: 500-550 parts of beef, 80-84 parts of honey, 8-9 parts of jujubes, 12-13 parts of black tea, 8-9 parts of carp, 10-11 parts of mushrooms, 5-6 parts of porcine cartilage, 5-7 parts of allium chinense, 4-5 parts of dried shredded ginger, 9-10 parts of yam, 10-11 parts of glutinous rice, 10-12 parts of pueraria starch, 1-2 parts of geranium wilfordii and 0.5-0.8 parts of eggplant roots. Added semen plantaginis has the lung nourishing and essence strengthening functions, meanwhile, added rhizoma atractylodis macrocephalae has efficacy of invigorating the spleen, supplementing qi, eliminating dampness and inducing diuresis, and further, auxiliary materials including the jujubes, the black tea, the yam, the glutinous rice, the pueraria starch and the like which have unique tastes are added, so that the beef kebab tastes better.

The invention relates to a fertilizer special for eggplant. The fertilizer comprises potassium sulfate, urea, calcium superphosphate, ammonium chloride, borax and ammonium molybdate, wherein the content of potassium sulfate is 25%-35% by weight, the content of urea is 10%-20% by weight and the content of borax is 5%-9% by weight. The fertilizer is characterized by mainly comprising potassium sulfate, urea, calcium superphosphate, ammonium chloride, borax and ammonium molybdate. The fertilizer is composed macroelements, medium elements, trace elements and some special substances beneficial to crop growth, the formula is scientific, the elements are balanced, the technology is advanced, and especially potassium and trace elements are pointedly proportioned according to crop requirements, and therefore the fertilizer is capable of substantially improving product quality; and vegetable base experiments show that compared with common composite fertilizers, the fertilizer helps multiple vegetables such as tomato, eggplant, capsicum, allium chinense and the like to increase the yield, improve the quality, prolong the fruiting period and increase fruit shape, helps to realize the good effect of enabling the multiple vegetables to basically be on the market ahead of one week, and is deeply loved by vegetable growers.

The invention discloses a preparation process of pickles and application thereof. The preparation process of the pickles comprises the following steps: impurity removal of semi-finished product pickles, three-time soaking, material proportioning, filling and sealing, sterilizing, air drying and spreading, packaging and the like, wherein the three-time soaking process comprises the following steps:during soaking in clear water for the first time, performing soaking according to a ratio of 1:2 of the semi-finished product pickles to water; during soaking for the second time, performing soakingby using a mixed solution prepared from sodium metabisulfite, citric acid and calcium chloride; and during soaking in liquor for the third time, performing soaking by using mixed liquor prepared fromChinese mosla herb powder, sodium benzoate, sodium dehydroacetate, sodium cyclamate, squid ink polysaccharides, sodium alginate oligosaccharides, acesulfame potassium, glacial acetic acid, citric acidand chili essence. The preparation process of pickles can obviously improve the integral flavor of finished product pickles, reduces the production cost and is especially suitable for preparing finished product pickles from semi-finished product allium chinense and other semi-finished product pickles, and the pickles prepared by the preparation process of pickles disclosed by the invention have crisp and tender texture and fragrant and refreshing mouthfeel.

An Allium chinense-containing skin nourishing mask powder comprises, by weight, 20 parts of Allium chinense micro-powder, 3 parts of pearl powder, 10 parts of sodium alginate, 3 parts of cassava starch, 12 parts of kaolin and 5 parts of sea clay extract. Physical and chemical properties and proportions of all above raw materials generate synergism in order to realize mild and non-irritant whitening and ageing preventing effects. The Allium chinense-containing skin nourishing mask powder has similar pH value to human body skins, and has the advantages of no irritation to skins, realization of obvious comfortableness, softness and no oiliness after use, and obvious spot removing, whitening, tendering, softening and smoothing effects.

The invention belongs to the field of food processing and in particular relates to a production method of spicy allium chinense leisure food. The brief process of the method comprises the steps of processing raw materials, airing, stir-frying for the first time, dipping, stir-frying for the second time, cooling and packaging to prepare the product. The spicy allium chinense leisure food produced by the method is clean and bright in surface, plump and full without pits, white, tender and crisp in quality, spicy and crisp in mouthfeel, and suitable for popular taste. The production method is simple and practical in production process, low in processing cost and favorable for market-oriented management of products.

The invention discloses allium chinense thick broad-bean sauce and a preparation method therefor. Allium chinense and thick broad-bean sauce are employed as main raw materials, mixed uniformly, put into vats and pickled for 30 days to obtain allium chinense thick broad-bean sauce. The raw materials comprise, by weight, 40-50% of allium chinense and 50-60% of thick broad-bean sauce. The allium chinense thick broad-bean sauce is an ideal table side dish, and can be used as a seasoning raw material for cooking. A new member is additionally provided for allium chinense condiments. The preparation method is simple and is easy to operate and control. The allium chinense thick broad-bean sauce has low production cost, is suitable for industrial production and commercial operation, and has good market prospects.

The invention discloses a ready-to-eat thick broad-bean dipping sauce and a preparation method thereof. The thick broad-bean dipping sauce is prepared from soybean salad oil, chili oil broad-bean paste, onion granules, allium chinense granules, raw ginger granules, garlic granules and pickled pod pepper granules, and is prepared by raw material pre-treatment, stir-frying, packaging, inspection anddischarging. The ready-to-eat thick broad-bean dipping sauce prepared by the invention is added with fresh raw materials such as onion, allium chinense, old ginger and garlic which can absorb and dilute salt, so that the salt content of the chili oil broad-bean paste is reduced, and the situation that the finished product of chili oil broad-bean paste is easy to suffer from microbial contamination, decay and deterioration during the later storage process is effectively prevented, and simultaneously the ready-to-eat function of broad-bean paste is realized, and the sauce is strong in physicalsense when in mouth and thick, solid and rich in mouth feel. In addition, the dipping sauce has a wide application range, and expands the application range of broad-bean paste.

The invention provides a method of cultivating big allium chinense G. Don. Plant ash is utilized base fertilizer, and the allium chinense G. Don is planted within one month after first frost; night soil is utilized as a top dressing, after new leaves of the allium chinense G. Don grow out, water is poured more than once in ten days, in the spring of next year, water is poured more than once a week; if there is no the plant ash or the night soil, homogeneity fertilizer can be as a substitute, and chemical fertilizer is not not excluded; the plant ash used for the base fertilizer can be mixed with the night soil; and except for pouring the night soil, the top dressing can be sprayed with the plant ash. The time of plantation of the allium chinense G. Don cannot exceed one month before the first frost, and cannot exceed two months after the first frost at the latest. The invention provides the method for cultivating the big allium chinense G. Don.

The invention relates to pit digging equipment, in particular to agricultural allium chinense planting pit digging equipment. The invention provides the agricultural allium chinense planting pit digging equipment capable of liberating both hands and improving the planting efficiency. The agricultural allium chinense planting pit digging equipment comprises a workbench, a handrail, a punching mechanism and a moving mechanism. The handrail is arranged at the upper portion of the workbench; the punching mechanism is arranged at the upper part of the workbench; and the moving mechanism is arrangedat the lower portion of the workbench, and the punching mechanism is matched with the moving mechanism. An output shaft of a motor rotates to drive a first transmission shaft to rotate, so that a cylindrical gear and a grooved hole drilling rod rotate, and the punching effect is achieved; and the handrail is pushed forwards to drive wheels to rotate, so that a front rotating shaft and a rear rotating shaft rotate, and the moving effect is achieved.

The invention discloses an allium chinense cutting machine. The allium chinense cutting machine comprises a first rod, a second rod, a first spring, a first blade and a shaft rod, wherein grooves are formed in the middle parts of both the first rod and the second rod; spongy cushion layers are arranged inside the grooves; the first rod is hinged to the shaft rod; the second rod is fixedly connected with the shaft rod; the two ends of the first spring are fixedly connected with the first rod and the second rod respectively; the grooves in the first rod and the second rod are opposite to each other; the first blade is mounted on one side surface of the first rod; the length direction of the cutting edge of the first blade is parallel to the length direction of the first rod; the cutting edge of the first blade points the second rod; the cutting edge of the first blade corresponds to a gap formed when the first rod and the second rod are closed. An allium chinense is placed through arrangement of the grooves in the first rod and the second rod, fixation of the allium chinense is achieved by pressing and fixing the allium chinense, and one end of the allium chinense is cut off while the fixation is achieved through arrangement of the blade on the first rod, so that rapid allium chinense cutting is achieved; the allium chinense is not required to be directly held by hand, so that the possibility of scratching the hand by the blade is reduced.

The invention discloses a green and red pepper sauce and a preparation method thereof. The green and red pepper sauce is prepared from the following raw materials: soybean salad oil, global wild peppers, fresh green two-thorn peppers, fresh capsicum frutescens, ground white pepper, pericarpium zanthoxyli bungeani powder, Allium chinense grains, etc. The raw materials are subjected to pretreating,sir-frying, packaging and inspecting. The invention adopts the combined use of D-sodium erythorbate and sodium dehydroacetate for color protection and preservation, which can effectively protect the original color and luster of hot peppers within 6 months according to experimental data. In addition, the cooperation of the green two-thorn peppers and the red capsicum frutescens realizes the mutualcooperation of capsaicin, vitamins, trace elements and lysine which are rich in the hot peppers; moreover, pericarpium zanthoxyli bungeani essential oil is added before removing from a pot, which notonly adds a harmonious pericarpium zanthoxyli bungeani flavor, but also plays a role in synergistic inhibition of microorganisms to prolong the shelf life with the capsaicin and other substances .

The invention belongs to the field of food processing, and particularly discloses a processing method of spicy and hot allium chinense. The method comprises the steps of raw material treatment, spicy and hot water preparation, cooking, moisture removal, frying, oil removal and packing. The spicy and hot allium chinense prepared by the processing method is smooth in appearance, amber, bright, attractive, appropriately sweet and salty, full-bodied in spicy and hot flavor, fragrant, crisp and tasty, and convenient to carry, is suitable for leisure and entertainment of people, and is a delicious table dish of the people. The spicy and hot allium chinense is simple and easy in processing method, lower in cost, economical and practical, is more suitable for blue-and-white collar workers, and has a good market prospect.

The invention belongs to the field of manures, and particularly relates to compound bacterial manure special for Allium chinense G.Don. The compound bacterial manure special for the Allium chinense G.Don is characterized by being prepared from the following raw materials in parts by weight: 50-100 of leaf mould, 20-90 of plant ash, 10-20 of urea, 5-10 of ammonium bicarbonate, 1-6 of calcium superphosphate, 5-15 of manure, 0.03-0.2 of compound microbial agent, 1-10 of calcium superphosphate and 0.001-0.03 of microelements. The compound bacterial manure special for the Allium chinense G.Don, prepared by the method, has the following advantages: improving soil fertility, activating soil, increasing soil organic content and enhancing land productivity, a great amount of beneficial biological floras enable the soil to form a good granular structure, moisture and ventilation conditions of the soil are improved, the water retaining capacity of the soil is enhanced, phosphorus and potassium which are hardened in the soil can be dissolved and activated, and meanwhile nitrogen in air is converted into a nitrogen fertilizer to be absorbed by plants.

The invention discloses low-calorie allium chinense bread. The low-calorie allium chinense bread is prepared from, by weight, 250-300 parts of high-gluten flour, 3-50 parts of allium chinense powder, 10-50 parts of an allium chinense element extracting solution, 10-20 parts of butter, 20-30 parts of sugar, 1-5 parts of salt, 1-5 parts of yeast, 1-5 parts of baking powder, 0.5-3 parts of a bread improver and 150-200 parts of water. The invention further discloses a preparation method of the bread. The bread is rich in diet fiber and low in total calorie and digestibility, and therefore the bread is particularly suitable for being eaten by obesity people; meanwhile, the bread has the special garlic fragrance of allium plants and is unique in fragrance and mouthfeel.

The invention discloses a preparation method of fried Allium chinenses, and belongs to the field of food processing. By the preparation method, sweet-taste, crispy, flavorful and delicious Allium chinense food is prepared. The preparation method comprises the following process steps: processing raw materials, cooking sugar, draining sugar, cooling, frying, cooling, draining oil, and packaging into finished products. Allium chinense products are plump in appearance, smooth in surface, glossy, bright yellow, fragrant in breath after eating, palatable in sour taste and rich in flavor; the Allium chinense products are diversified; the preparation method is simple in production process and low in production cost; and the products have a better market prospect.