39 results about "GREEN BELL PEPPER" patented technology

The invention relates to the technical field of artificial intelligence, and discloses a green pepper quality analysis method based on appearance inspection, and the method comprises the steps: synchronously collecting a visible light image, three-dimensional point cloud data and a near-infrared image of green peppers through a multi-mode sensor; performing surface defect identification on the visible light image to generate a first defect feature map; carrying out local surface fitting and main curvature calculation on the three-dimensional point cloud data to generate a three-dimensional curvature graph; performing channel dimension fusion on the near-infrared image and the three-dimensional curvature graph to generate a second defect feature graph; carrying out attention weight distribution on the two types of defect feature maps to obtain a comprehensive defect detection result; meanwhile, green pepper shape parameters and color distribution parameters are extracted; and finally, outputting a quality grading result of the green peppers through multi-dimensional feature fusion and grading decision. According to the invention, efficient and automatic analysis of the green pepper quality is realized, and the detection precision and efficiency are remarkably improved.

The invention relates to the technical field of prefabricated dishes, and discloses a color-protecting and vitamin-retaining method for green peppers in green pepper and pig tripe prefabricated dishes, which comprises the following steps: selecting fresh green peppers, sorting, cleaning, and soaking with a citric acid-calcium chloride mixed solution to obtain pretreated green peppers; performing vacuum pre-cooling on the pre-treated green peppers to obtain pre-cooled green peppers; selecting fresh pork tripe, cleaning, and marinating with spices to obtain marinated pork tripe; mixing the precooled green peppers with the marinated pork tripe, then packaging the mixture by adopting vacuum packaging to obtain a vacuum-packaged green pepper and pork tripe prefabricated dish, and finally performing low-temperature sterilization to obtain the green pepper and pork tripe prefabricated dish. The green peppers are soaked in the citric acid-calcium chloride mixed solution, and low-temperature vacuum pre-cooling is performed, so that degradation of chlorophyll is reduced, the color of the green peppers is protected, and vitamins are reserved at the same time.

The invention discloses a lactobacillus casei strain capable of inhibiting activity of Chromarospora sp. And application of the lactobacillus casei strain in green pepper storage. The invention provides lactobacillus casei GHY-4, and the preservation registration number of the lactobacillus casei GHY-4 is CGMCC (China General Microbiological Culture Collection Center) No.31925. Furthermore, the invention provides a microbial agent of the lactobacillus casei GHY-4. The invention also protects the application of the lactobacillus casei GHY-4 or the microbial inoculum in inhibition of alternaria alternata. The invention also protects the application of the lactobacillus casei GHY-4 or the microbial inoculum in fresh keeping of green peppers. The method can be used for fresh keeping of the green peppers and has application and popularization values for the green pepper industry.

The invention belongs to the technical field of food processing, and discloses a green pepper pretreatment method and application thereof. The pretreatment method comprises the following steps: adding broccoli into boiling water, steaming at the power of 1200-1500 W, cooling, fishing out, and chopping to obtain broccoli paste; inoculating the broccoli mud with lactobacillus plantarum, pediococcus pentosaceus and saccharomyces cerevisiae for fermentation to obtain broccoli fermented mud; performing ultrasonic treatment on the broccoli fermented mud, and smearing the broccoli fermented mud on the surfaces of the green peppers for baking treatment. According to the pretreatment method, the degradation degree of chlorophyll and other pigments in the green peppers in the high-temperature processing process can be effectively reduced, the occurrence process of enzymatic browning and non-enzymatic browning is delayed, then the bright green color of the green peppers is kept to the maximum extent, and in addition, the texture of the green peppers can be prevented from being softened.

The invention discloses a method for frying chicken first and then frying chicken with oil, which comprises the following steps: S1, turning on a cooking range on a pot, and directly pouring chicken nuggets into the pot for stir-frying without waiting for heating of the pot so as to fully stir-fry water in chicken; s2, continuously stir-frying after water is removed, and stir-frying to obtain chicken oil until the papa of the chicken nuggets is heard; s3, adding a proper amount of peanut oil according to the amount of chicken oil; s4, adding the ginger slices, the dried chili sections, the Chinese prickly ash and the sichuanese peppercorn, and sufficiently squeezing out fragrance; s5, adding salt and Weidamei soy sauce, and continuously stir-frying so that the seasonings and the chicken nuggets are fully stirred; s6, pouring boiled water of 90 DEG C or above to submerge the chicken nuggets, putting dark soy sauce, and stewing with soft fire; and S7, when 1 / 3 of the soup is left in the pot, adding the scallion sections, the green peppers and the capsicum frutescens, and taking the green peppers out of the pot when the green peppers are medium well. According to the method, water in the chicken is fully removed in a mode of frying first and then oil, so that the chicken is more compact, the fishy smell is reduced, and the taste is remarkably improved.

The invention provides a culture medium capable of reducing soil heavy metal content and a preparation method and application thereof, and belongs to the technical field of culture mediums. The invention discloses a composite culture medium with termitomyces albuminosus residues as a core raw material, efficient resource utilization of agricultural waste is achieved, the termitomyces albuminosus residues are mainly formed by fermenting saw dust, wheat bran, cotton seed hulls, wheat straw and the like and contain rich organic matter such as cellulose, hemicellulose and lignin, and the termitomyces albuminosus residues are rich in organic matter such as calcium carbonate and calcium carbonate. The organic matters can generate various active functional groups in the decomposition process, such as hydroxyl, carboxyl, amino and the like. The functional groups can be subjected to complexation, ion exchange and other reactions with heavy metal ions, so that adsorption and immobilization of the heavy metal ions are realized. The termitomyces albuminosus residues are returned to the field for use, so that the yield, quality and soil fertility of cucumbers, muskmelons, lettuces, pakchoi, green peppers, pears and other melons, fruits and vegetables can be improved, the soil safety is improved, and the dual goals of agricultural waste resource utilization and soil pollution treatment are achieved.

The invention provides an intelligent automatic green pepper harvesting device, which relates to the technical field of agricultural machinery and comprises an automatic harvesting vehicle, a cab is arranged on the left side above the automatic harvesting vehicle, a collecting box is arranged on the right side above the automatic harvesting vehicle, and a green pepper harvesting table is mounted in front of the automatic harvesting vehicle. A roller type conveying table is arranged behind the green pepper harvesting table, flexible clamping and guiding of green pepper fruit bodies are achieved through cooperation of a flexible silica gel baffle and a belt type clamping frame, direct rigid extrusion of a traditional rigid clamp is avoided, buffering protection is provided, a multi-stage flexible contact interface is jointly formed, and therefore the green pepper harvesting machine can be used for harvesting green peppers. The risk of skin abrasion or breakage caused by collision and extrusion in the initial picking stage of the green peppers is greatly reduced, and the problems that most picking parts are of rigid structures, lack of buffering in the fruit contact process, extremely prone to extrusion breakage or skin abrasion of the green peppers, serious influence on the appearance of commodities, shortening of the storage period and poor picking effect are solved. And direct economic loss is brought to planters.

The invention relates to the technical field of food processing, and discloses medicinal and edible green chili sauce prepared by compounding various green plants with green peppers and a preparation method of the medicinal and edible green chili sauce. The medicinal and edible green chili sauce comprises the following components in parts by weight: 103-125 parts of a green chili base material; 20-37 parts of medicinal and edible green plants; 24-30 parts of natural toning vegetable juice; 136 to 142 parts of vegetable oil; 83 to 96 parts of seasonings; and 24-35 parts of a seasoning. By optimizing the proportion of the seasoning powder and the green pepper base material, a single seasoning function is successfully expanded into a compound functional product with health-preserving values of expelling wind and removing cold, clearing heat and promoting salivation, strengthening the spleen and stomach and the like, deep integration of seasoning and food nourishing is realized, and meanwhile, the problem that bad flavor is easily brought by medicinal and edible components is solved.

The application discloses a kind of nothocinnamomum officinale grafting seedling raising methods, belong to the technical field of pepper grafting seedling, the method includes the following steps: (1) top pot pepper stock seedling cultivation: select 2-year-old disease-resistant, drought-resistant, well-growing top pot pepper big green pepper variety seedling as stock;(2) nothocinnamomum officinale scion collection: select current year nothocinnamomum officinale branch as scion, top of pruned scion, compound leaf, get grafting scion;(3) grafting: on the same stock, complete first branch grafting in late December-2 late, complete second bud grafting in late May-early July;(5) management after grafting: grafting survival carries out fertilization and weeding, solve the problem of low grafting survival rate caused by that cambium does not completely adhere when grafting.

1. The name of the product of this design: Toy Rubik's Cube (Green Pepper). 2. Purpose of the product of this design: a Rubik's Cube toy for people to play with. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention discloses a green pepper series seasoning formula and a preparation process thereof, and belongs to the technical field of food seasonings. The green pepper series seasoning disclosed by the invention takes green pepper, green pepper, soybean oil and the like as main raw materials, and is prepared according to the following process: frying the green pepper at the temperature of 100-180 DEG C for 5-15 minutes for color protection and dehydration, crushing and pulping, blending, decocting at the temperature of 100-150 DEG C for 5-25 minutes, filling and sterilizing. The green pepper series condiment comprises green pepper beef steak sauce, green pepper barbecue sauce, green pepper dipping sauce, green pepper sashimi sauce, green pepper cold spicy sesame oil and green pepper spicy white burning juice. The invention widens the development and application of pepper, breaks through the limitation that pepper products mainly comprise black and white pepper, solves the problems of decoloration and flavor retention in the application process of green pepper, and develops a novel pepper product. The method is high in operability, stable in quality, low in equipment cost and easy to industrialize.

Crispy stuffed meat with green peppers comprises the following raw materials in parts by mass: 185-275 parts of fresh and washed green peppers, 185-275 parts of meat stuffing and 185-275 parts of outer wrapping slurry. The meat stuffing is prepared from the following raw materials in parts by mass: 80-120 parts of chicken breast, 60-90 parts of shiitake mushrooms, 27-40 parts of water chestnuts, 27-40 parts of diced lotus roots, 23-35 parts of pig fat, 3-5 parts of green onions, 3-5 parts of ginger, 5-8 parts of starch, 11-17 parts of ice water, 17-25 parts of green pepper excess materials, 1-1.5 parts of five spice powder, 5-8 parts of soy sauce, 4-6 parts of edible salt, 3-5 parts of white granulated sugar, 3-5 parts of monosodium glutamate and 27-40 parts of gelatin jelly; the outer-layer wrapping slurry is prepared from the following raw materials in parts by mass: 66 to 100 parts of corn starch, 45 to 65 parts of wheat flour and 150 to 225 parts of water. The meat stuffed with green peppers is crisp in shell, rich in taste level and good in product appearance integrity, and continuous industrial production can be achieved.

This invention belongs to the field of pesticide residue detection technology, specifically relating to a method for detecting flufenoxuron and its active metabolites in plant-derived foods. The detection method includes: mixing and shaking the plant-derived food to be tested with a formic acid-acetonitrile solution; mixing and shaking the resulting mixture with sodium chloride and magnesium sulfate, followed by solid-liquid separation to obtain an extract; purifying the extract by mixing it with 10-30 nm multi-walled carbon nanotubes, followed by solid-liquid separation to obtain a test solution; and performing liquid chromatography-mass spectrometry (LC-MS) on the test solution to determine the content of flufenoxuron and its active metabolites in the plant-derived food based on the obtained peak area and a predetermined standard curve. The detection method provided by this invention can simultaneously detect flufenoxuron and its active metabolites with high sensitivity. In the examples, two compounds showed good repeatability and reproducibility in five matrices, enabling simultaneous detection of flufenoxuron and its active metabolites in spinach, green peppers, lemons, sweet oranges, and tea.

The present invention discloses a mutant of N-acyl homoserine lactonase and its application. Through rational design and site-directed mutagenesis techniques, the corresponding mutant is obtained, which can greatly improve the thermal stability and AHL hydrolysis activity of AHL-lactonase AhlX. After transformation, the T m value of mutant M41 is increased by 12.13 °C, and the enzyme activity is 17.67 times that of the wild type. The mutant M41 is applied to the soft rot diseases of potatoes, zucchinis, green peppers, radishes, Chinese cabbages and eggplants caused by E. carotovora infection. The results show that the soft rot lesion areas of the co-treatment groups of mutant M41 and E. carotovora are significantly lower than those of the E. carotovora treatment group. The mutant M41 can effectively alleviate various plant soft rot diseases caused by E. carotovora.

The invention relates to the technical field of food processing, and particularly discloses efficient full-nutrient protein powder vigor soup and a making method thereof.The efficient full-nutrient protein powder vigor soup is prepared from, by weight, 60-75% of vegetable matrix, 5-8% of compound protein powder, 1.5-2% of flaxseed oil, 3-4% of flaxseed powder and the balance water, and the vegetable substrate is selected from at least four of green bell peppers, bitter gourds, celeries, kale, kale and apples. The compound protein powder has the beneficial effects that comprehensive amino acid composition can be provided through scientific proportioning, the defects of single protein are overcome, and the biological value and the absorption and utilization rate of the protein are improved. Meanwhile, various vegetables and fruits such as green bell peppers, celery, bitter gourds and apples are matched, rich vitamins, mineral substances and dietary fibers are provided, and comprehensive and balanced nutrition is achieved.

1. The name of the product under this design: Packaging bag (Liang'an Tianxia series green pepper and pork belly). 2. Application of this design product: for food packaging. 3. The key design point of this product lies in the combination of pattern and color. 4. The picture or photo that best illustrates the key points of the design: main view. 5. The design for which protection is sought includes color. 6. This design product is a flat product, and the left view, right view, top view and bottom view are omitted.

The invention relates to the technical field of food processing, in particular to a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The invention provides a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The method comprises the steps of molecular green-protecting blanching, cell repairing and permeating, grease anti-oxidation pretreatment, low-temperature mixing and quick-freezing and dynamic regulation and control. On the basis of green pepper food material blanching and green-protecting and brittleness-keeping agent treatment, a molecular green-protecting-cell brittleness-keeping-system interaction protection system is constructed, cross-scale synergy is achieved through dynamic regulation and control, and the green-protecting and brittleness-keeping effects of the green peppers are effectively enhanced. The fresh-keeping effect of the green peppers and the overall quality of dishes can be improved, and the requirements of consumers for delicious taste and nutrition can be better met.

1. Name of the product in this design: Candle (Abstract Green Pepper). 2. Purpose of this design: Scented candle. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of biological medicines, and discloses a formula food for regulating intestinal tracts and a preparation method thereof. The feed comprises the following components in parts by weight: 20-35 parts of carrot powder, 15-30 parts of spinach powder, 2-10 parts of lettuce powder, 2-10 parts of purple cabbage powder, 2-10 parts of broccoli powder, 2-10 parts of green cabbage powder, 1-8 parts of Chinese cabbage powder, 1-5 parts of green bell pepper powder, 1-5 parts of leaf lettuce powder, 1-5 parts of cucumber powder, 1-5 parts of eggplant powder and 1-5 parts of red bell pepper powder. The health food is prepared from, by weight, 1-5 parts of oyster mushroom powder, 1-5 parts of kale powder, 0.5-4 parts of white radish powder, 0.5-4 parts of crowndaisy chrysanthemum powder, 0.5-4 parts of water spinach powder, 0.2-2 parts of celery powder, 0.2-2 parts of purple perilla powder, 0.2-2 parts of caraway powder, 0.2-2 parts of ginger powder and 0.2-2 parts of mint powder. According to the invention, food materials are specially screened, so that the health food is friendly to people with abdominal pain, abdominal distension, diarrhea and constipation, has a prevention effect on chronic diseases, and maintains physical and psychological health states.

The invention relates to the technical field of seasoning processing, and discloses a cooking freshness-locking process for preparing green pepper sauce, which comprises the following steps: carrying out graded ultrasonic wall breaking treatment on green pepper pulp, promoting chlorophyll release by low-power ultrasound in the first stage and keeping fiber bundles complete, and thoroughly extracting chlorophyll by enhanced ultrasound in the second stage; separating the fiber bundles softened by enzymolysis from the pulp; preparing a natural phospholipid stabilized plant essential oil microemulsion, a modified polysaccharide-protein graft compound emulsifier and a natural chelated polysaccharide compound; performing low-temperature stir-frying for alkaline color protection and essential oil oxidation resistance, performing medium-temperature cooking to form polysaccharide gel embedded chlorophyll, and performing rapid cooling to 70-75 DEG C to lock a color protection state; soluble dietary fibers, xanthan gum-guar gum and konjac glucomannan are added to regulate the texture, and fiber bundles are added again to reconstruct tissues; and carrying out hot filling and sealing at 70-75 DEG C. According to the invention, high-efficiency release and long-acting protection of chlorophyll are realized, and good granular sensation and flowability of the green pepper sauce are maintained.

The invention provides a fish-flavored shredded pork prefabricated dish which is characterized by comprising the following raw materials in parts by weight: 200g of pork, 20g of winter bamboo shoots, 20g of carrots, 20g of soaked agaric, 6g of Sichuan red pickled pepper, 20g of green pepper, 6g of green Chinese onion, 6g of fresh ginger, one egg white, 24g of granulated sugar, 4g of white pepper powder, 10g of soybean oil, 8g of Pixian thick broad-bean sauce, 24g of rice vinegar, 12g of cooking wine, 20g of starch, 4g of table salt and 2g of monosodium glutamate. The method has the advantages that the prefabricated vegetable bag is suitable for various occasions such as families and the catering industry, can meet the requirements of different crowds for convenient and delicious food, is simple and convenient to make, saves time, is delicious in taste, is comparable with a restaurant, adopts the same formula and process as the restaurant, and is suitable for popularization and application. The taste and flavor of dishes are ensured, meanwhile, the cost is low, and the cost is reduced through batch production, so that consumers can enjoy high-quality dishes at a lower price.

This product is a rice ball with multiple ingredients sandwiched between two pieces of flat rice with seaweed folded in half. As shown in the reference diagram indicating the names of each part, the ingredients between the top and bottom rice are onion, shishito pepper, chicken thigh, tamagoyaki (rolled omelet), and luncheon meat. As shown in the oblique view, front view, right side view, and left side view of this product, all of the ingredients can be seen from diagonally above, the front, and the left and right sides.

The present invention discloses a Lactobacillus casei strain with the activity of inhibiting Alternaria alternata and its application in the storage of green peppers. The present invention provides Lactobacillus casei ( Lactobacillus casei ) GHY-4, with the preservation registration number of CGMCC No. 31925. Further, the present invention provides a bacterial agent of Lactobacillus casei GHY-4. The present invention also protects the application of Lactobacillus casei GHY-4 or the said bacterial agent in inhibiting Alternaria alternata. The present invention also protects the application of Lactobacillus casei GHY-4 or the said bacterial agent in the fresh-keeping of green peppers. The present invention can be used for the fresh-keeping of green peppers and has application and popularization value for the green pepper industry.

The irrigation device comprises two supports which are symmetrically distributed, the interiors of the two supports are rotationally connected with rotating shafts in a sleeved mode through bearings, the outer sides of the rotating shafts are fixedly connected with mounting plates, the mounting plates are rotationally connected with the supports, and the mounting plates are fixedly connected with the supports. An input pipe is slidably connected into the mounting plate in a sleeved mode, and a connecting plate is fixedly connected to the bottom of the input pipe. According to the device, water can be conveyed into the connecting plate under the action of the designed input pipe, finally, water can be sprayed through the spray head to achieve irrigation work in the seedling raising process, the rotating shaft can be limited through insertion connection of the insertion rod and the insertion groove, separation of the insertion rod and the insertion groove can be achieved by pulling the pull rod, and the device is convenient to use. Rotation limiting of the rotating shaft can be achieved through cooperation of the inserting rods and the inserting grooves in different positions, then the using angle of the spray head can be adjusted, spraying adjustment can be conducted according to the growth condition of green pepper seedlings, and the irrigation uniformity is improved.

The invention relates to a preparation method of a grape seed polyphenol composite green pepper sauce, and relates to the technical field of food processing. Short-term fermented green peppers and fresh green peppers are selected to be compounded as raw materials of the green pepper sauce, and camellia oleosa seed oil and rapeseed oil are selected to be compounded as oil for stir-frying the green pepper sauce; the composite green pepper sauce added with grape seed polyphenol is prepared through the processes of fermentation, stir-frying, homogenization and the like. The innovation points of the invention are as follows: (1) the product realizes flavor fusion of fermented chilli sauce and non-fermented chilli sauce by combining a lactic acid bacteria fermentation process and a high-temperature stir-frying process; (2) in the formula, carefully selected rapeseed oil and camellia oleosa seed oil are compounded, and natural components of grape seed polyphenol are matched, so that the nutritional value and safety of the product are improved, and the product is endowed with unique flavor and longer shelf life; the finished green pepper sauce is good in tissue state, and water and oil are not prone to layering.

1. The name of the design product: packaging bag (hot crown small bag sauce - Yanghe green pepper juice). 2. The use of the design product: for containing food. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, and the left view, right view, top view and bottom view are omitted.

The invention discloses a method for extracting fat of koji worms, which comprises the following steps of: drying and crushing the koji worms, and filling the koji worms into a Soxhlet extractor according to a material-liquid ratio of (1: 25)-(1: 35) g / mL by taking petroleum ether as a solvent; and extracting at 55-65 DEG C for 7-9 hours, and carrying out rotary evaporation to obtain the koji insect fat. Through a single factor test and a response surface method, a koji insect fat extraction process (the extraction rate is increased to 7.67% + / -0.53%) is optimized, and the fatty acid composition (containing 25 fatty acids and the proportion of unsaturated fatty acid is 64.30%-69.99%), the volatile matter characteristics (such as green pepper flavor and fruit flavor compounds) and the antioxidant activity (the capacity of scavenging hydroxyl free radicals in oil of beetle beetles is superior to that of beetle beetles) of the koji insect fat are systematically disclosed for the first time.

1. Name of the design product: Powder puff (green pepper). 2. Use of the design product: Powder puff for makeup. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: Perspective view 1.

The invention discloses a construction method of a green pepper shredded potato quality sensory evaluation model. The method comprises the following steps: acquiring a multi-source database; performing data preprocessing on the multi-source index database; performing principal component analysis dimension reduction processing on the preprocessed data, and constructing a dimension reduction data set; carrying out clustering analysis on the dimension reduction data set and determining an optimal clustering number; performing mapping association on the clustering result and the sensory evaluation total score, and endowing quality grade meanings; performing multi-round feature screening on machine detection multi-source indexes to obtain an optimal feature set; and constructing and training a machine learning model by taking the optimal feature set as input and the quality grade after clustering mapping as output, and screening an optimal model through multi-dimensional index evaluation to obtain a green pepper shredded potato quality sensory evaluation model. According to the method, by integrating multi-dimensional machine detection indexes such as texture, color, smell and nutrition and combining clustering analysis, a quantitative mapping relation with artificial sensory evaluation is established, and objective, efficient and accurate evaluation of the quality of the shredded potatoes with the green peppers is achieved.