2321 results about "Bamboo shoots" patented technology

Provided are bamboo shoot skin plywood and a production process of the bamboo shoot skin plywood. The bamboo shoot skin plywood adopts bamboo shoot skin of moso bamboo, phyllostachys parvifolia, dendrocalamus latiflorus, phyllostachys propinqua, phyllostachys viridi-glaucescens, overlord bamboo and others as raw materials, uses transparent polyester resin, and is manufactured through a panel material preparation and production process (including the steps of rinsing and hair removal, processing of a solution (70% of clean water, 27% of acetic acid and 3% of ethyl alcohol), water scrubbing, drying, flattening and mould pressing of a spliced picture), a base board production process (including the steps of rinsing and hair removal, drying, flattening, curtain weaving, spreading, gluing and hot pressing), and a third process (including the steps of splicing and spreading of a panel and the spliced picture, gluing, hot pressing of the panel on the surface of a base board, edge sawing, grading detection, and packaging and storage), can be used for the industry, the construction industry, furniture, floor boards, decoration, packaging and the like, and is multipurpose. The bamboo shoot skin plywood and the production process of the bamboo shoot skin plywood sufficiently reflect the concept of recycling waste materials, and solve many problems of existing plywood. The bamboo shoot skin plywood produced through the process is low in cost, high in strength, dampproof, waterproof, good in anti-mold property, not prone to deformation, low in carbon, environmentally friendly, durable, and capable of saving resources, and is a novel substitute product for the development of the plywood industry in our country.

The invention discloses a technique and method for off-season cultivating of organic bamboo shoots, and concretely relates to a cultivation technique and method for cultivating the organic bamboo shoots in advance by a season, and therefore, the bamboo shoots which are eaten in March or April can be eaten on New Year's Day and during Spring Festival in advance to meet the living needs of people and increase the planting benefit of the bamboo shoots. In the cultivation technique, pesticide, chemical fertilizer, growth regulators, hormone, herbicides and the like are not used. Bamboo shoots organic base certification, variety selection, site selection, plantation and forestation, cultivation in advance, self-made decomposed manure, organic matter plastic film mulching and scientific fertilization are adopted; minerals and botanical insecticide are used for controlling diseases and insect pests; natural enemies of pests, the inherent phototaxis and the flavor-directed performance of the pests are used for capturing and killing the pests, the purposes of eliminating the pests and protecting beneficial insects are achieved, conditions, such as light, heat, air and the like, are fully utilized, an environment which is beneficial to the growth of the organic bamboo shoots and bamboo shoots is created, the purposes of advance yield and high yield are achieved, the organic bamboo shoots are produced efficiently, and economic income is increased.

The invention relates to a high-rehydration and high-safety fruit vegetable or edible fungus non-sulfur drying technique, and is characterized in that the tidied and cleaned fruit vegetable or edible fungus is blanched and scalded, and then is positioned in solvent containing 0.1-0.5 percent of citric acid and 0.02-0.1 percent of cysteine, and through the ultrasonic process which is favorable to protect the color and the drying, the finished product is made. The invention takes comprehensive researches on the blanching and scalding technique, the compositions of the blanching and scalding fluid, the color protecting technique, and the drying technique of the fruit vegetable or edible fungus non-sulfur drying technique; the invention does not adopt the noxious and harmful process methods such as sulphur fumigating, and charcoal-fire firing and drying; the invention can get better color protecting effect by combining organically the advanced ultrasonic process and compound color protecting fluid; and ensures that the finished products can keep fine color, fragrant, taste, and shape after being rehydrated; the invention has high rehydration and high safety. In the case of the bamboo shoot drying, the obtained product is white, the residual value of SO2 is less than or equal to 0.05g/Kg, the rehydration rate reaches more than 5-10, the crispness after rehydration is good, and the invention possesses the characteristic faint scent and the characteristic fresh taste of the fresh bamboo shoot.

The invention belongs to the field of food processing, and relates to a process for preparing fragrant and crisp bamboo shoots. The preparation process comprises the following steps of: removing bamboo shells; boiling for removing green; squeezing and fermenting: performing natural fermentation for over 1 month in a squeezing state till the discharge of white pulp is stopped; taking out and airing or drying; slicing: slicing along the fiber direction; cleaning and soaking; digesting for the second time; cleaning and drying; and sterilizing in vacuum and packing. Specifically, the preparation process for the fragrant and crisp bamboo shoots comprises the following steps of: heating 8 to 12 parts of chili oil to 150 DEG C, putting 0.1 to 0.3 part of capsanthin into the chili oil, pouring 0.2 to 0.4 part of ginger, 0.2 to 0.4 part of garlic, 0.05 to 0.12 part of white pepper powder and 0.05 to 0.15 part of fennel into the chili oil and the capsanthin after 50 to 70 seconds, frying the mixture for 50 to 70 seconds, putting 100 parts of dried bamboo shoot slices into the mixture for frying, putting 2 to 3 parts of edible salt, 0.5 to 1.2 parts of monosodium glutamate and 0.5 to 0.8 part of chili extract during frying, frying uniformly, taking out the fried bamboo shoots from the pot after 15 to 25 minutes, and performing vacuum sterilization and packing. The semi-finished product prepared by the process is crisp, lightly fragrant and delicious, namely the fragrant and crisp bamboo shoots are fragrant, crisp, delicious and hot.

The present invention discloses a preparation method of deep-fried odoriferous beancurd. Said preparation method includes four steps of preparing spiced gravy soup, making beancurd, soaking said beancurd in said spiced gravy soup ad deep-frying. The raw material composition for preparing spiced gravy soup includes (by wt%) 12-13% of amaranth stem, 12-13% of bamboo shoots, 4-6% of fresh soybean juice, 9-11% of potherb mustard, 2-3% of ginger, 2-3% of licorice, 0.2-0.3% of Chinese prickly ash, 4-6% of yellow wine, 4-6% of edible salt and the rest is water, and its preparation method includes the following steps: mixing amaranth stem, bamboo shoots, fresh soybean juice, ginger, licorice, Chinese prickly ash and water, boiling them, cooling, adding yellow wine, edible salt and potherb mustard, placing them in a container, making fermentation for four months-one year so as to obtain the invented spiced gravy soup.

The invention relates to a method for preparing a bamboo shoot dietary fiber. The method comprises the following steps: the bamboo shoot is preprocessed before being extracted by alcohol, alkaline solution and acid solution in order to acquire the bamboo shoot dietary fiber after dying, grinding and ultramicro smashing. The invention is a preparation method of bamboo shoot dietary fiber, which uses bamboo shoot head and bamboo shoot shell abandoned by bamboo shoot manufacturing corporations as preparation materials. In this way, the bamboo shoot employing ratio is greatly promoted, at the same time the waste material discharge is declined to a large degree and the bamboo shoot dietary fiber production cost is reduced. The water retention and oil absorbency of the dietary fiber powder is much better than common dietary fiber product; meanwhile the purity of dietary fiber is significantly better than the reported present technology. The granularities of the products are as high as 400 meshes, which improves the palatability of the dietary fiber products without residue left in mouth. The products can be taken as dietary extender, medical filler and functional food and so on.

The purpose of this invention is to dispose of and effectively utilize waste of the skin of a bamboo shoot, young bamboo and parent bamboo by using one or both of the skin of the bamboo which is waste in a boiling work plant of the bamboo shoot and the young bamboo which is a grown bamboo shoot as main components, adding the parent bamboo therein and composting the raw materials for a short time at a low cost. The subject fermented fertilizer is produced by adding useful microorganisms containing one or more kinds of actinomyces, photosynthetic bacteria, fungi, lactobacilli, yeast and aspergillus bacteria into the composting raw material mainly using one or both of the skin of the bamboo shoot and the young bamboo, and if need, the parent bamboo, further adding at least one of a fermentation accelerating assistant, a water control agent and a nutritious agent of the microorganisms if needed and mixing and stirring them. The fermented fertilizer containing a growth promotor contained in the bamboo shoot or the young bamboo is produced by composting the skin of the bamboo shoot or the young bamboo used as the main components and becomes the fertilizer remarkably effective for the growth promotion of plants.

The invention relates to a manufacture method for a cloth shoe manufactured by ecological material; ecological matter material such as pine needles, bamboo shoot skin, cotton cloth, flax threads, palm coat, lycopodium clavatum are combined to manufacture the cloth shoe; the manufacture method comprises the following steps: 1) manufacturing a cloth shell; 2) manufacturing a bamboo cushion; 3) manufacturing the pine needles; 4) manufacturing parallel soft cushions; 5) manufacturing a bottom layer doublet cushion; 6) combining soles; 7) manufacturing footwear uppers; and 8) soling shoes and the like. According to the invention, the ecological material including pharmacological is made as the main material of the cloth shoe; the cloth shoe is capable of effectively promoting the circulation of human body blood, regulating viscera, balancing yin and yang, circulating channels, eliminating diseases and prolonging life; the layers of sole combination are arranged clearly; a ventilate transferring system is arranged between the layers; in addition, the cloth shoe is characterized by good air permeability and beautiful appearance; the inner sides of shoes are flat and smooth; and the cloth shoe has very good elasticity.

The invention belongs to the technical field of agricultural and sideline product processing, in particular to a processing method of flexible package fresh bamboo shoots, comprising the specific technological processes: sorting, cleaning/tidying, blanching (killing out), cooling, screening, adding preservative, vacuum packaging, sterilizing, cooling and obtaining finished products. Compared with the current processing method in the market, the invention has unique technology and adopts a sulphur-free formula; the prepared flexible package fresh bamboo shoot has the advantages of high quality, high safety, convenient eating, small loss of vitamin C, convenient storage and transportation, long quality guarantee period (12 months for refrigeration, and 6 months for normal temperature) and the like. The flexible package fresh bamboo shoot prepared with the invention improves the economy of bamboo shoots and is suitable for diversifying consumer demand at present.

The invention provides a method for preparing composite hydrogel through modifying bamboo shoot leftovers and an application of the composite hydrogel. An adsorption material is prepared by the steps of extracting cellulose from the bamboo shoot leftovers, then modifying by sodium chloroacetate, carrying out epoxy chloropropane cross-linking, followed by carrying out inverse suspension polymerization, and finally carrying out freeze drying. The prepared hydrogel beads are used as a bio-adsorbent, methylene blue is used as a dye model molecule, an adsorption effect on methylene blue is studied, and a theoretical foundation is laid for adsorption and sustained release of the hydrogel. The novel composite hydrogel prepared by utilizing the bamboo shoot processing waste leftovers is rich in raw material sources and low in cost, can achieve waste utilization, and promotes recycling economy; and the prepared hydrogel can be applied to adsorption of dye wastewater and adsorption and sustained release of a model drug, reduces pollution of bamboo shoot leftover arbitrarily discarding on the environment, and can play a certain role in promoting green development of ecological resources.

The invention relates to the technical field of cultivating edible mushroom, in particular to a method for cultivating bamboo shoots in the open air by utilizing banana stalks and stem leaves as base materials. The method particularly comprises the following steps of: producing a substrate of bamboo shoot cultivating by utilizing the banana stalks and the stem leaves as main raw materials; and fully making free areas of fruits and crops to be cultivating fields of the bamboo shoots by utilizing the shade conditions of the fruits and branches and leaves of the crops. The technical scheme also comprises a processing method of the banana stalks and the stem leaves, the preparation of the substrate, the selecting and the processing of strains, the selecting and the preparing of the fields, the cultivating and the managing, a control method of pest and disease damage, the harvesting and the processing. Through the implementation of the method disclosed by the invention, the shade and free areas of the crops are reasonably used for producing and cultivating the bamboo shoots without building a sunshelter, large amounts of the banana stalks and the stem leaves are converted and utilized, fungus slag can be used as organic fertilizer for recovering back to the fields after the bamboo shoots are harvested, the cyclic and comprehensive utilization of resources is realized, agricultural resource has multi-stage added values, an industrial chain is prolonged, an industrial additional value is increased, and the income of farmers is increased.

The invention discloses liquid-lowering health cookie. The liquid-lowering health cookie is made with, by weigh, 100-110 parts of flour, 40-50 parts of natto, 20-30 parts of mung bean powder, 1-2 parts of lotus leaf, 1-3 parts of Kuding, 2-3 parts of pubescent holly root, 1-2 parts of suberect spatholobus stem, 15-20 parts of broccoli, 10-14 parts of bamboo shoot, 8-12 parts of Chinese Mesona herb, 12-15 parts of wax apple, 20-30 parts of codfish, 5-8 parts of salt, 1-2 parts of cookie additive, and the proper amount of water. The natto added to the liquid-lowering health cookie is rich in protein, cellulose, calcium, iron and the like, and has the effects of thrombolysis, tumor suppression, blood pressure lowering, blood lipid lowering, oxidation resistance, osteoporosis prevention, blood clotting promotion and the like. The wax apple is a fine fruit for treating various diseases, has sweet taste and neutral nature, and has the effects of moistening lung, suppressing cough, eliminating phlegm, cooling blood, and astringing. The Chinese Mesona herb has the effects of clearing summer heat and cooling to excrete water, and has good therapeutic effect on hypertension, kidney diseases, diabetes, joint muscular pain and the like. The Kuding has the effects of clearing summer heat, improving eyesight and promoting intelligence, helping produce saliva and slake thirst, lowering blood lipid, preventing cancer and senescence, invigorating blood vessels and the like.

The invention discloses a compound bamboo shoot wall breaking enzyme and a preparation method of bamboo shoot dietary fiber. The compound bamboo shoot wall breaking enzyme comprises cellulose, xylanase and hemicellulase. Wall breaking process via enzyme hydrolysis, wall breaking process via extrusion and superfine crushing process are sequentially carried out on fresh bamboo shoot heads, thus preparing the bamboo shoot dietary fiber. The method crushes the cellular tissue of the shoot heads to the greatest degree, the compound wall breaking enzyme has full hydrolysis, the wall breaking rate of the cellular tissue of the shoot heads is high, and soluble dietary fiber in the prepared bamboo shoot dietary fiber has high content.

The invention discloses a planting method for increasing breeding yield of bamboo shoots seedlings. The method mainly comprises the steps of afforesting, namely, selecting a planting base for bamboo shoots seedlings, the afforesting technology for breeding of bamboo shoots seedlings, and modifying and afforesting method for phyllostachys praecox; managing bamboo forest, namely, managing a young forest and managing a grown forest. According to the planting method for increasing the breeding yield of the bamboo shoots seedlings, the standard reconstruction of the a bamboo shoots seedlings base is improved, and the basic guarantee is provided to increase the yield of the bamboo shoots; the methods such as increasing the thickness of a covering, physically preserving the heat, increasing the temperature of the heat with bio-fertilizer are performed for increasing the yield of phyllostachys praecox in anti-season planting; with the adoption of the technology, the yield per mu is doubled and more than 2,000kg.

The invention discloses a calf forage and a preparation method thereof. The calf forage is composed of the following raw materials, by weight, 50-60 parts of peanut straw, 25-35 parts of Onobrychis viciaefolia Scop, 20-25 parts of orange leaf, 15-20 parts of potato skin, 10-15 parts of bamboo shoot shell, 5-10 parts of traditional Chinese medicinal residue, 10-15 parts of duck manure, 1-2 parts of a starter, 45-55 parts of barley flour, 20-25 parts of rice bran, 15-20 parts of a corn germ cake, 6-8 parts of a soft sweet additive, 3-5 parts of hawthorn powder, 5-10 parts of attapulgite, 4-6 parts of sesame oil, 2-4 parts of sodium alginate, 2-3 parts of calcium carbonate, 1-2 parts of sodium hydrogen phosphate and 0.3-0.5 parts of salt. The forage contains all nutrition required by the growth of calves, guarantees the healthy production of the calves, provides healthcare values, and raises the growth speed of the calves.

The invention relates to a method for producing an organic fertilizer by bamboo residues. The method comprises the following steps of: drying and grinding bamboo residues of bamboo leaves, bamboo roots, bamboo stems, bamboo shoots and the like, which are generated during bamboo processing; mixing the bamboo residues and excrement o animals in a ratio; and performing processes of fermentation, drying, granulation and the like of the mixture to obtain the organic fertilizer. The method has the advantages of improving contents of nutrients of silicon, calcium, magnesium, iron and the like in the organic fertilizer, improving the abilities of absorbing and retaining water of the organic fertilizer, enhancing the abilities of improving acid soil and plastic greenhouse soil, effectively adsorbing odor gas, ammonia gas and the like, which are generated during the production of the organic fertilizer, by utilizing the structural characteristics of bamboos, reducing the negative effects caused by the organic fertilizer, reducing loss of nutrients during the fermentation of the organic fertilizer, and improving the comprehensive benefits of the production of the organic fertilizer.

The invention relates to a production method of a seasoning bamboo shoot and belongs to the field of the food processing technology. The method provided by the invention comprises the following steps: (1), precooking; (2), natural fermentation treatment; (3), sterilization process; (4), blanching; (5), squeezing; and (6) preparation. The production method of the seasoning bamboo shoot has the advantages of reasonable design and suitability for realization of industrialization production of the seasoning bamboo shoot. According to the method provided by the invention, by virtue of reasonable parameter and step design, shredded bamboo shoots are processed before seasoning, so that the freshness and taste frangibility of the bamboo shoots are ensured, and the processed shredded bamboo shootshave original flavor; when seasoning is carried out, by virtue of a reasonable formula, the freshness and frangibility of the shredded bamboo shoot are ensured, so that the shredded bamboo shoots with unexpected delicious flavor can be obtained. The obtained seasoning bamboo shoot in the invention is not added with any preservative and has a quality guarantee period of 1.5-2 years by virtue of reasonable processing steps.

A method for preparing the dried bamboo shoot includes such steps as removing shells and root, washing, boiling, rinsing in flowing clean water, arranging the bamboo shoots in extruding box, extruding for removing part of water and flattening them, and baking.

The bamboo shoot shelling machine includes conveying unit, shell separating unit, shell eliminating unit, driving unit and control unit. By means of the driving unit and the control unit, the machine operates in set flow chart, and the bamboo shoot is conveyed to and cut with separating line in the shell separating unit, tip cut and shell eliminated in the shell eliminating unit. The bamboo shoot shelling process is automatic one.

The invention discloses a secondary fermentation and production method of rehydration flexible package dried bamboo shoot, relating to the production method of dried bamboo shoot. The secondary fermentation and production method comprises the following working procedures for the dried bamboo shoot: adsorbing water, softening, slitting, boiling with water for swelling, rinsing to remove acid water, and packaging the bamboo product in vacuum. The secondary fermentation and production method is characterized in that: 1) secondary fermentation is carried out after rinsing to remove acid water, Lactobacillus acidophilus is added into the flaky and strip bamboo body processed in the previous working procedure for secondary pure breed fermentation at the fermentation inoculum size amount of 1.2-1.8%, lactic acid bacteria density of 2.9-3.5%, solid-to-liquid ratio of 2-4 and fermentation time of 13-18%; meanwhile, the pH value of the fermented bamboo body is controlled to be 3.7-4.6; and 2) the working procedure of rinsing is carried out after secondary fermentation, and the working procedure of packaging in vacuum is carried out. The invention has the advantages of solving the technical problems of poor lactic acid bacteria flavour, high coarse fibre content, low tenderness and the like caused by the method of once fermentation. The bamboo acidity is controlled to be that the pH is 3.7-4.6, coarse fibre content is controlled to be within 3.5%, and the tenderness, the tough-brittle taste and the chewing taste of the bamboo body can be improved.