4 results about "Ananas" patented technology

The present utility model relates to a composition for pickled pineapple intended for human consumption. The composition comprises 40% by weight pineapple, 8% by weight carrot, 8% by weight bell pepper, 2% by weight ginger, 2% by weight onion, 2% by weight garlic, 22% by weight vinegar, 12% by weight sugar, 1% by weight black pepper, and 3% by weight raisins. The combination of these ingredients produces a pickled food product with a balanced sweet, sour, and mildly spiced flavor. The resulting pickled pineapple provides an improved vegetable-fruit pickle suitable as a condiment or side dish and is appropriate for local food production and commercialization.

Disclosed is a sweet and spicy pineapple (Ananas comosus) peel vinegar formulation that addresses the need for a value-added food product utilizing pineapple peel, an agricultural by-product, while providing a naturally preserved flavored vinegar. The formulation comprises fermented pineapple peel vinegar and a flavoring composition including salt, black pepper, garlic, onion, chili, and sugar. The formulation exhibits a pH of less than 3.5 and is free of added chemical preservatives, thereby providing a shelf-stable condiment with desirable sweet, acidic, and spicy sensory characteristics. By combining fermented pineapple peel vinegar with a defined flavoring composition, the formulation enhances the culinary versatility and commercial value of pineapple peel-derived vinegar while promoting the beneficial utilization of fruit processing waste.

The application provides a method for promoting the growth of an anthurium andraeanum root system. The method for promoting the growth of the anthurium andraeanum root system is characterized in that the anthurium andraeanum plant is subjected to root irrigation with an anthurium andraeanum root growth-promoting liquid to soak the roots of the anthurium andraeanum plant, and the anthurium andraeanum root growth-promoting liquid is an endophytic fungal culture solution of an orange-yellow calanthe. The method for promoting the growth of the anthurium andraeanum root system can effectively promote the growth of the anthurium andraeanum root system, and further promote the rapid growth of the anthurium andraeanum plant.

Disclosed is a process for producing a sweet and spicy pineapple (Ananas comosus) peel vinegar that addresses the need for value-added utilization of pineapple peel as an agricultural by-product while producing a naturally preserved flavored vinegar. The process comprises preparing a fermentation mixture of pineapple peels and a sugar solution, fermenting the mixture under controlled temperature conditions, separating and further fermenting the resulting liquid, filtering the fermented liquid, mixing the filtered liquid with flavoring agents comprising salt,black pepper, garlic, onion, chili, and sugar, and heating the resulting mixture. The process produces a flavored pineapple peel vinegar having a pH of less than 3.5, thereby providing a shelf-stable vinegar without added chemical preservatives while retaining the characteristic properties of pineapple peel vinegar and enhancing its culinary acceptability.