1820 results about "Capsicum annuum" patented technology

The invention relates to an oligochitosan and plant source substance-containing agricultural composition and applications, wherein the plant source substance is prepared by one or more of derris, tripterygium glycosides, tobacco, pyrethrum cinerariifolium, tagetes erecta, eupatorium adenophorum, radix stemonae, cayenne pepper, macleaya cordata, radix sophorae flavescentis, pyrethrum cinerariifolium, chinaberry, excoecaria sebifera, black nightshade herb, rhododendron sinensis sweet, coriaria sinica maxim, garlic, fruit of cubeb litsea tree, yellow flowered rhododendron, thymelaea, radix euphorbiae lantu, lysimachia foenum-graecum hance, peppermint, calamendiol, cortex cinnamomi, black pepper, artemisia scoparia, rhizoma alpiniae officinarum, mugwort, pepper, cynanchum komarovii, chinese honeylocust abnormal fruit, stramonium, ginko, camphora officinarum, caulis spatholobi, chinese mosla herb, herba asari, red sandalwood, erythrina indica, myrsine africana and fructus cnidii. The composition is low in people and livestock and non-target organism toxicity, fast degraded in the environment, low in residue, and free from environmental pollution. The oligochitosan and certain plant source substances in the composition are mixed and can achieve synergistic interaction, and the usage amount of the plant source substances can be reduced.

The invention discloses a thread-guiding-type pepper selfing fruit marking method and belongs to the technical field of plant breeding. The thread-guiding-type pepper selfing fruit marking method comprises the following steps: firstly selecting selfing single plants, and marking by hanging a tag; secondly, selecting flowers about to bloom in the selected selfing single plants; threading a filament into a hand sewing needle with a certain specification (0.2-0.4mm), and tieing a knot at one end close to a needle hole; threading a guiding thread of the hand sewing needle through a pedicel part of each flower to be bloomed; leaving the tail end, about 2-3cm long, of the filament into the pedicel part as a marker of a selfing pollination flower; manually pollinating the marked flowers; and harvesting fruits with filament markers in the pedicel parts in a physiological mature period.

The invention discloses chili sauce produced by fermentation of pure lactic acid bacteria and a production method for chili sauce. The method comprises the following steps of: picking, cleaning and pulping a chili raw material, and inoculating pure lactic acid bacteria for fermentation, wherein the pure lactic acid bacteria consist of lactobacillus planetarium and leuconostoc mesenteroides in a ratio of 2:1; and blending, sterilizing, cooling and storing the fermented chili sauce, and thus obtaining pure lactic acid bacteria fermented chili sauce. Chili is used as the raw material, and a purestrain fermentation technology is adopted, so that the fermentation process is stable and easy to accurately control, and quick production can be realized; and the prepared fermented chili sauce has moderate sourness, proper flavor, good and stable quality, complete nutritional components and soft piquancy, is rich in fermented aroma, and is suitable for industrialized large-scale production.

The invention relates to bacillus amyloliquefaciens which has stronger phosphate solubilizing and plant growth promoting functions and has a better preventing and treating effect on various plant diseases. According to the bacillus amyloliquefaciens JCD-H-12 with the phosphate solubilizing, disease preventing and growth promoting functions, disclosed by the invention, the preservation number is CGMCC NO.11856, the preservation date is December 10, 2015, and multiple effects of solubilizing phosphate, preventing diseases, promoting the growth, increasing the yield and the quality, having a broad bacteriostatic spectrum and the like are obtained; a bacterial strain and inoculant of the bacterial strain are capable of effectively preventing and treating powdery mildew, tobacco black shank, botrytis blight, rice blast, cucumber fusarium wilt, tomato early blight, sweet pepper anthracnose, watermelon sclerotinia sclerotiorum, wheat scab, watermelon fusarium wilt, phytophthora capsici and the like; a broad-spectrum antibacterial effect is obtained, the effect is stable and durable, and the bacillus amyloliquefaciens can be developed into a bacterial fertilizer and microbial pesticide preparation which integrates phosphate solubilizing with disease preventing and treating.

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

The invention relates to the field of planting of vegetables, in particular to a method for growing pepper. The method comprises the following steps: firstly, seedling management, namely, seedling raising nutrient soil is used for cultivating pepper seedlings; and secondly, planting management, namely, cultivated pepper seedlings are planted and then the planted seedlings and pepper in different growth periods are sprayed and/or irrigated with pepper nutrient solution. With the pepper growing method provided by the invention, pepper can be prolific for a long time and particularly on saline-alkali soil in Pearl River delta area of Guangdong, red cluster pepper can be picked for three consecutive months, the yield can reach 2000 to 3000 kilograms per mu and can be increased by 30 to 50%, and meanwhile, the quality of pepper can be improved by a big margin, reaching export standards.

The invention relates to a Bacillus amyloliquefaciense BA-KA3 and application thereof. The Bacillus amyloliquefaciense BA-KA3 is preserved in China General Microbiological Culture Collection Center on October 23, 2013, and has preservation No. CGMCC8342; its on tomato gray mold germs has obviously of antagonistic anti-role, on wheat scab bacteria. The Bacillus amyloliquefaciense BA-KA3 has obvious antagonistic effect on Fusarium graminearum, Rhizoctonia cerealis, Alternaria alternata, Phytophthora capsici, Colletotrichum capsici, Cercospora personata, Alternaria alternate and Garlic sclerotinia disease, and can significantly improve plant growth indexes such as germination rate, and budding rate and root length of seeds,and especially applies to preparation of agricultural preparations for control of tomato diseases due to Botrytiscinerea invasion and has certain growth promotion effect.

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

The invention discloses a garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce. The sauce is prepared from main materials and auxiliary materials through the steps of combining the main materials and the auxiliary materials, and then, adding seasonings including white sugar, stevia rebaudiana, table salt, shallot, ginger, garlic and pepper, wherein the main materials include one or more selected from fresh fruits, fresh vegetables, botanical spices and edible flowers, and the auxiliary materials include marine fishes and shrimps. According to the invention, the main materials including fruits, vegetables, botanical spices and edible flowers are rich in various celluloses, vitamins, enzymes, polysaccharides, polyphenol and other natural nutritional ingredients, botanical spices provide special fragrance for the sauce, the delicate flavor of the sauce is increased through adding the marine fish and shrimp components, and the protein component is additionally provided, so that the nutritional value of the sauce is increased. The garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce is prepared from pure natural raw materials, is high in nutritional value, sweet, sour, hot and delicious in flavor through natural fermentation, free of additives and special in taste, and can be eaten instantly, dipped, used for cold dressing and cooking and eaten with rice or bread.

The invention provides a plant source bacteriostasis and detoxification deodorant. The plant source bacteriostasis and detoxification deodorant is prepared by the following plant materials in parts by weight: 10-15 parts of tobacco stems, 12-20 parts of Ilex latifolia Thunb stems, 2-8 parts of Helianthus tuberosus Linn leaves, 5-15 parts of ginkgo biloba, 8-16 parts of capsaicin, 1-5 parts of tanshinone, 15-25 parts of orange peel, 2-8 parts of paeoniflorin, 1-5 parts of tea seed, 8-15 parts of ginger stems, 15-35 parts of wild chrysanthemum flower, 5-20 parts of garlic, 5-15 parts of ginger, 20-35 parts of sophora alopecuroides, 5-10 parts of pine needle oil, 15-30 parts of artemisia annua, 20-50 parts of green beans, 30-60 parts of barley and 20-35 parts of corn. The plant source bacteriostasis and detoxification deodorant provided by the invention has the advantages of high biological activity, strong broad-spectrum antibacterial property, fast insect and egg killing, good environment-friendly property, safety, high efficiency and the like. The invention also provides a preparation method and application of the plant source bacteriostasis and detoxification deodorant.

The invention discloses a making method of a dried tofu, which is prepared from the following raw materials in parts by weight: 1500-1600 parts of soybean, 10-12 parts of asparagus, 60-80 parts of peanut kernels, 10-15 parts of the roots of red-rooted salvia, 10-12 parts of fresh rhizoma phragmitis, 10-12 parts of horsetail, 10-12 parts of coprinus comatus, 10-12 parts of shanlu vegetable, 10-12 parts of radix angelicae, 10-12 parts of cress, 10-12 parts of cushaw flower, 10-12 parts of potentilla chinensis, 20-30 parts of chilli and 5-8 parts of pitaya flower; a plurality of wild vegetables and medicinal and edible traditional Chinese medicine health care components are added in raw materials of the dried tofu, wherein the roots of red-rooted salvia have the function of invigorating the circulation of blood and no side effects even if being taken for a long time and is capable of preventing and treating cardiovascular and cerebrovascular diseases and preventing and resisting cancers and good for health. Meanwhile, the repeated milling techniques are used in the invention, bean dregs are reduced, and the dietary fiber in the bean dregs is added in the soybean milk, so that the dried tofu is good for human gastrointestinal peristalsis and helpful to defecating; the brine is provided with various traditional spices and is also provided with ginseng and the like, so that the dried tofu has the effects of enhancing the human body immunity and prolonging the life.

The invention discloses an organic pepper substrate cultivation method and belongs to the field of vegetable cultivation. The method includes the following steps of cultivation substrate preparation, variety selection, seedling sowing, cultivation management, disease, pest and weed control and harvesting. According to the organic pepper substrate cultivation method, substrates are easy to prepare, the sources of raw materials are wide, the effect of fertilizers is good, the method is suitable for large-scale production of organic peppers, the cultivation modes of greenhouse cultivation and field cultivation can be chosen according to the actual situation, the production process is in full compliance with national organic product certification standards, products can be sold as organic vegetables in the market after a 3-year transition period, the occurrence of diseases and pests is low in the production process, the products are high in yield and good in quality, the food safety is guaranteed, and the economic input-output ratio is high.

The invention discloses a making method for sweet potato dried tofu. The sweet potato dried tofu is made by the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of gracilaria lemaneiforms, 10-12 parts of brasenia schrebei, 35-40 parts of sweet potato, 10-15 parts of salviae miltiorrhizae, 10-12 parts of common scouring rush herb,10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae dahuricae, 10-12 parts of water dropwort, 10-12 parts of pumpkin flower, 5-8 parts of potentilla chinensis, 20-30 parts of capsicum annuum, 5-8 parts of pitaya flower,10-12 parts of rhodiola, 10-12 parts of polygonatum odoratum, 10-12 parts of lentinula edodes, 10-12 parts of mulberry leaf, 8-10 parts of lily, 8-10 parts of lentinula edodes, 5-8 parts of perilla leaf, 3-6 parts of hericium erinaceus, 3-4 parts of amomum tsao-ko. Compared with the prior art, various edible wild herbs and medicinal and edible traditional Chinese medicine health-care ingredients are added into raw materials of the dried tofu, the sweet potato has the functions of tonifying the spleen and stomach, aiding digestion, nourishing kidney and boosting essence, and reducing glucose, bean dregs are reduced by adopting repeated grinding process, dietary fiber in the bean dredges are added into soybean milk so as to facilitate the gastrointestinal motility of a human body and help defecation; and brine contains various traditional spices, and ingredients of American ginseng and the like, thereby enhancing the human immunity and prolonging the life.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention relates to application and preparation of bacillus amyloliquefaciens subsp. plantarum and a bacterial agent thereof. An XH-9 bacterial strain is identified as bacillus amyloliquefaciens subsp. plantarum according to mycelial morphology, colony characteristics, physiological and biochemical indexes and 16S rDNA sequence analysis and is preserved in the China General Microbiological Culture Collection Center, and a preservation number is CGMCC NO.13151. The strain is high in antagonistic effect on pathogenic fungi such as fusarium oxysporum, bipolaris sorokiniana, fusarium pseudograminearum, colletotrichum gloeosporioides, botryosphaeria dothidea and alternaria alternata and is capable of generating heteroauxin and 1-aminocyclopropanecarboxylic acid (ACC) deaminase to stimulate plant growth and capable of degrading celluloses and can be stably colonized at rhizospheres of crops such as wheat, corn, peppers and the like. The bacterial agent prepared from the bacterial strain can be applied to prevention and treatment of root rot diseases or other soil-borne fungal diseases of crops such as wheat, corn, peppers and the like and has dual functions of disease prevention and growth promotion. The bacterial agent is simple in preparation process, short in fermentation period, low in cost and beneficial to industrial production and transport.

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 invention discloses a method for preparing chicken jerky. The steps are as follows: the raw materials of chicken jerky are prepared according to the following parts by weight: 90-100 minced chicken meat, 2-3 soybean protein isolate, 0.4-0.6 salt, and 0.4-0 glucose 0.6, glutamine transaminase 0.2~0.3, allspice powder 0.1~0.3, ginger powder 0.1~0.3, fried pepper 0.5~1.5; then make dried chicken; the present invention adopts glutamine transaminase to catalyze the cross-linking in the protein molecule , intermolecular cross-linking, connection between protein and amino acid, and hydrolysis of glutamine group in protein molecule, recombination and bonding of chicken minced meat; freezing section, frying and drying for dehydration and microwave sterilization Packing and storing effectively prolongs the shelf life of dried chicken products, and increases the added value of chicken minced meat products.

The invention discloses a compound microbial fertilizer for antagonism of soil-borne fungal diseases, and a preparation method and an application thereof; the fertilizer takes humic acid as a compound carrier, includes bacillus amyloliquefaciens HFJ-7 with the bacteria content of 1.8*10<8>-2.1*10<8> CFU/g, and also includes bacillus megatherium B3. The bacillus amyloliquefaciens HFJ-7 in the compound microbial fertilizer has the preservation number of CGMCC No.10011. The bacillus amyloliquefaciens HFJ-7 strain can be antagonistic to rhizoctonia solani, fusarium oxysporum, root rot pathogen, cucumber fusarium wilt pathogen, phytophthora capsici leon pathogen and other soil-borne disease pathogenic fungi. After the bacillus amyloliquefaciens HFJ-7 is compounded with the bacillus megatherium B3, the resistance to rhizoctonia solani and pepper root rot pathogen can be significantly improved, a disease state index of pepper seedling root rot disease can be significantly reduced, and the occurrence and spreading of pepper root rot can be effectively prevented and controlled.

The invention discloses a fermented chili seasoning and a production method thereof. The formula and content of the fermented chili seasoning include 100 kg of fresh red chili, 6-10 kg of garlic, 5-8 kg of fresh ginger, 6-10 kg of salt, and 2-4 kg of liquor. The production method of the fermented chili seasoning includes: washing the fresh red chili, removing stems and pedicles of the fresh red chili, draining water, adding the peeled garlic and the peeled fresh ginger, adding the salt and the liquor, then cutting as turning, cutting into squares of 3-6 mm, placing and sealing the chili in enamel pots or soil jars after cutting, fermenting naturally for 30-60 days to get the product, and then repackaging in accordance with specifications. The fermented chili seasoning is simple in operation process, easy in industrial production, bright red in color, thick fragrant and fresh spicy, and spicy and sour; has unique flavors of fragrant, spicy, fresh, sour, tender, salty, and crisp; is favorite for both young and old; and is essential in nice foods.

The invention belongs to the technical field of biological pesticides, discloses a Streptomyces l avendulae xjy strain which has been collected in the general microorganism center of CCCCM in 8.16.2007 with the collection number: CCMCC No.2130. The invention also discloses a separation and authentication method for the strain, a preparation method for antibiotic active substances of the Streptomyces l avendulae xjy strain, authentication for analysis structures of the active substances, prevention and cure experiments for metabolic active substances of the xjy strain against leaf muld of tomato, powdery mildew of cucumber and phytophthora blight of pepper, and growth-promoting experiments for the growth of the strain. The antibiotic active substances secreted by Streptomyces xjy strain is mainly nucleosides antibiotic having the characteristics of persistent effect and no medicinal hazard as well as having the effects of obviously preventing and curing vegetable diseases and promoting the growth to a certain extent.