151 results about "GREEN BELL PEPPER" patented technology

Hybrid pepper cultivar designated E420088 which is a bell pepper type and suitable for covered cultivation, is disclosed. The invention provides green bell pepper fruit which has a sweet taste comparable to that of ripe bell peppers due to increased glucose and fructose contents. The invention relates to the seeds of hybrid pepper cultivar E420088 and to the plants of hybrid pepper cultivar E420088. The invention also relates to methods for producing a pepper plant, either inbred or hybrid, by crossing the hybrid cultivar E420088 with itself or another pepper cultivar. The invention further relates to methods for producing other pepper cultivars derived from the hybrid E420088.

The invention belongs to the field of food processing, and in particular relates to a needle mushroom-containing pickle and a making method thereof. The pickle consists of main materials and auxiliary materials, wherein the pickle comprises the following components serving as the main materials: needle mushroom, carrot, onion, green pepper, Chinese cabbage, green bean, cucumber and cabbage; and the pickle comprises the following components serving as the auxiliary materials: salt, white vinegar, cinnamon, pricklyash peel, pepper, perilla leaf, garlic, ginger, Chinese wolfberry, white sugar, mint leaf, fennel and Jerusalem artichoke. The making method of the pickle comprises the following steps of: pre-treating the raw materials, airing, adding the auxiliary materials, mixing uniformly, and salting the materials by using pickle water. According to the pickle prepared by adopting the raw materials of the formula and the proportion and using the needle mushroom as the main material, because the vegetables serving as the main materials are added, the defect that the blanched needle mushroom loses enzyme for promoting fermentation is overcome, and the pickle has crisp and tender mouthfeel and has the effects of promoting the secretion of saliva or body fluid and refreshing and low cost; and in the steps, after the main materials are aired, the moisture in the main materials is drained, so that the pickle can be prevented from being deteriorated by the moisture.

The invention provides artificial prosages and a method for preparing the same. The artificial prosages are prepared from the raw materials including soy protein isolate, textured soybean protein, sodium caseinate, vegetable oil and starch with species through the steps of chopping, stirring, bulking, hot processing, cooking packaging, and cold storage or refrigeration. The artificial prosages made by the method comprise artificial vegetarian pork and green bean sausages, artificial vegetarian beef and carrot sausages, artificial vegetarian chicken sausages, artificial vegetarian fish and green pepper sausages and the like. The prosages have the same appearance and almost the same taste and flavor as artificial sausages and are processed by the same devices and equipment as the artificialsausages. The major part of the proteins in the artificial prosages is vegetable soybean protein and the protein content is high; the fat of the artificial prosages is vegetable oil and the fat content is high; and the artificial prosages do not have cholesterin. The artificial prosages are applicable to both vegetarians and common people and can improve the health of people.