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 discloses a double-growing five-harvesting organic cultivation method for garlic and pepper in one year. According to the double-growing five-harvesting organic cultivation method for the garlic and the pepper in one year, a cultivation pattern of planting two crops in one year is adopted, the garlic is planted in the last ten-day of September at a first year, garlic seedlings are harvested in December, garlic sprouts are harvested in the first ten-day period of April, garlic is harvested in the first ten-day of May, and harvesting of the garlic is finished in the middle ten days of May; pepper seedlings are sowed in seedbeds in the first ten-day period of April in the second year, the pepper is fixedly planted in the last ten-day of May, green pepper is harvested in the middle ten days of July, red pepper is harvested in the middle ten days of August, and harvesting of the pepper is finished in the middle ten days of September; chemical pesticide and fertilizer is not used, the garlic is planted in the mid-autumn, the pepper is planted in summer, the garlic seedlings are harvested in winter, the garlic sprouts are harvested in spring, the garlic is harvested in early summer, the green pepper (fresh pepper) is harvested in late summer, and the red pepper (dried pepper) is harvested in autumn in one land parcel, and double-growing five-harvesting in one year is achieved.

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.

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 multi-mushroom composite filling sausage and a production method. The formula of the sausage comprises the following ingredients in parts by weight: 8 to 15 parts of meat, 70 to 80 parts of edible mushroom, 0.02 to 0.04 part of paprika powder, 0.015 to 0.04 part of aniseed powder, 0.03 to 0.05 part of ground pepper, 0.1 to 0.3 part of chicken extract, 0.4 to 0.8 part of edible salt, 0.3 to 0.7 part of white sugar, 0.1 to 0.2 part of ginger powder, 1.0 to 2.0 parts of potato starch, 0.2 to 0.5 part of edible agar powder, 1.5 to 3.0 parts of fresh green onion, 0.5 to 2.0 parts of garlic, 1.5 to 3.0 parts of fresh carrot threads, 1.0 to 2.5 parts of fresh green pepper threads, 1.5 to 2.5 parts of soybean oil, 2.0 to 4 parts of soybean sauce, 0.2 to 0.8 part of cooking wine and 0.05 to 0.2 part of sesame oil. The sausage reserves the delicacy and high nutritional value of the mushroom, the sausage is delicious and rich in nutrients, and the domestic market blank can be filled.

The invention relates to a food, namely a green pepper beef paste using green peppers and beef as raw materials and a method for preparing the same, which belongs to the technical field of food processing. The invention aims to provide the green pepper beef paste which is easier to make and has more comprehensive nutrition and unique flavor, and a method for preparing the same. The green pepper beef paste mainly comprises the following substances in terms of 100 portions: 20 to 40 portions of pickled green pepper, 5 to 20 portions of spiced beef, 25 to 60 portions of salad oil, 2 to 8 portions of pickled rod chilli, 5 to 20 portions of pickled kohlrabi, 1 to 5 portions of peanut, 1 to 5 portions of ginger, 1 to 5 portions of garlic, 0.2 to 1 portion of sweetening agent, and 0.01 to 0.5 portion of beef essence. The green pepper beef paste is easier to make and has more comprehensive nutrition and unique flavor, and the green pepper beef paste prepared by the method has the advantages of abundant nutrition, beautiful color, convenience for eating, suitability for the tastes of various crowds, simple processing method, safety and reliability.

The invention discloses fresh ginger and rosemary tea capable of nourishing the kidneys. The fresh ginger and rosemary tea is prepared from the following raw materials in parts by weight: 100-105 parts of fresh ginger, 40-45 parts of green peppers, 50-60 parts of black soybeans, 40-50 parts of black rice, a proper amount of pineapples, 100-110 parts of yogurt, 65-75 parts of pawpaw, 50-55 parts of sweet oranges, 30-35 parts of hawthorn fruit cakes, 50-60 parts of green plum and rose juice, 7-8 parts of rosemary, 5-6 parts of red ginseng, 3-4 parts of deer-horn cream and the like. According to the fresh ginger and rosemary tea capable of nourishing the kidneys disclosed by the invention, hot peppers, the pawpaw, the sweet oranges and the like are added, so that the fresh ginger and rosemary tea has a very good appetite promotion effect, also can be used for supplementing vitamins, and is unique in taste; and the fresh ginger and rosemary tea is prepared by matching extracts such as rosemary, red ginseng, the deer-horn cream, malt and medicated leaven together, so that the fresh ginger and rosemary tea has very good kidney tonifying and appetite promotion effects.

The invention discloses a plant source pesticide and a production method and application thereof. The pesticide comprises the following raw materials in percentage by weight: 30 to 50 percent of clove, 25 to 45 percent of cinnamon and 25 to 40 percent of rhubarb. The pesticide is prepared by the following steps of: crushing and mixing the raw materials; and extracting by using 70 to 90 percent ethanol, and concentrating and emulsifying to obtain the product. The pesticide has the characteristics of broad spectrum, high efficiency, low toxicity, and the like. Field test results prove that the plant source pesticide has good effect of treating cucumber fusarium wilt, cucumber downy mildew, angular leaf spot of cucumber, green pepper fusarium wilt, tomato early blight, tomato late blight or cereal crop diseases, and the like.

The invention discloses a bitter gourd buccal tablet, which is prepared from bitter gourd powder, milk powder, glucose and white sugar. The invention also discloses a production process of the bitter gourd buccal tablet, which comprises treating raw materials to obtain a base material, granulating, tabletting, coating and packaging. The processing method of the base material comprises cleaning bitter gourd with proper degree of ripeness, peeling, removing seeds, and cutting into blocks, frying with green pepper for 2-3 min, separating, air-drying, coarse grinding, and fine grinding to obtain bitter gourd powder; and grinding white sugar, stevioside and edible gelatin to fine powder, and mixing with bitter gourd powder, milk powder, glucose and essence. The inventive bitter gourd buccal tablet has the effects of clearing away summer-heat, improving eyesight, clearing away toxic materials, reducing blood glucose, and preventing and treating cancer; and can be consumed by chewing, especially in summer, as a leisure food.

The instant sauce soup material includes sauce in packet, dry vegetable in packet and seasoning in packet. Each packet of sauce is 30-60 g; each packet of dry vegetable includes dry Chinese cabbage 5-15 g and dry mushroom 5-10 g; and each packet of seasoning includes dried meat powder 3-10 g, dry scallion powder 1-5 g, dry onion powder 0.5-3.5 g, dry green pepper powder 1-5 g and gourmet powder 1-4 g. The production process includes processing dry vegetable, processing seasoning, weighing, packing and other steps. The sauce is made with soybean with rich protein and other nutritive components as main material. The instant sauce soup material is convenient in eating.

The invention discloses a preparation method of a microbial inoculum for preventing and curing fungal diseases of plants; the microbial inoculum for preventing and curing fungal diseases of plants isprepared by mixing Trichoderma longibrachiatum and Trichoderma citrinoviride. The microbial inoculum prepared by the method of the invention is used to carry out control efficiency experiments and theresults show that the control efficiency of liquid microbial inoculum to cucumber blight is up to 54.8% and the control efficiency to green pepper phytophthora disease is up to 67.9%; the control efficiency of solid microbial inoculum to cucumber blight is up to 45.12% and the yield of cucumber is increased by 11.06% so that the effect for preventing diseases and increasing yield is obvious; thecontrol efficiency of solid microbial inoculum to green pepper phytophthora disease is up to 61.90% and the average plant height of the green pepper in experimental group is increased by 8.92% compared with that of the green pepper in control group and the yield of green pepper is increased by 37.19% so that the microbial inoculum of the invention is shown to have obvious effect for preventing increases, promoting the growth and increasing the yield.

The invention relates to a quick-frozen pork-green pepper mixture food and a preparation method thereof. A green pepper mixture shell which has a cavity and is made by halving fresh and pollution-free green pepper with end and core removed is taken as a base material. The cavity of the base material is filled with filling made by mixing comminuted pork and hog fat, diced onion, comminuted and dehydrated cabbages which are scalded, a binder, a flavoring agent, a quality improver and water to be made into a green pepper mixture with filling in the cavity. The green pepper mixture is steamed, cooled, shaped, coated with a layer of paste which is uniformly bonded by a layer of powder flake outer wrapper with fluffy appearance, and is quickly frozen to prepare the quick-frozen pork-green pepper mixture food. The food comprises 15-25wt% of the green pepper mixture shell base material, 25-60wt% of the filling, 8-25wt% of the paste and 10-30wt% of the outer wrapper. The quick-frozen pork-green pepper mixture food has beautiful appearance, balanced nutrition, delicious taste, long shelf life and is convenient for being eaten. The preparation method of the food has reasonable and strict technology, strong operability, thus being fit for industrialized production.

The invention relates to a special full-value nutrition liquid and organic substrate integral cultivating mode for green peppers. Organic wastes, such as crop straws, waste slag after edible fungi cultivating, and feces of livestock, are used as raw material, and are subjected to harmless treatment to form a green pepper cultivating substrate, so as to replace the soil. Full water-soluble fertilizer is prepared into full-value nutrition liquid according to the fertilizer requiring rule of the green pepper, and the water and the nutrients are supplied to the root area of the green pepper in a water and fertilizer integral way. The cultivating mode for planting the green pepper has the advantages that safety is realized, the water and the labor are saved, the cost is low, the management is easy, the raw material of the substrate can be easily obtained, the utilization rate of the fertilizer is high, soil-borne diseases are avoided, and the like. Compared with the green pepper planted in common soil, the green pepper produced by the cultivating mode has the advantages that the yield is high, the fruit is thick, the nutrition ingredients are rich, the content of pesticide residues are low, the taste is good, the number of odd fruits is little, the commodity rate is high, and the like. The cultivating mode disclosed by the invention is used for producing high-yield and high-quality green pepper in the areas where the normal agricultural production cannot be carried out, such as heavy-salt alkaline lands, mountain lean lands and abandoned industrial and mining lands.

The invention discloses grape and black tea health porridge which is characterized by consisting of the following raw materials in parts by weight: 180-200 parts of polished round-grained rice, 30-35 parts of small millet, 15-20 parts of oat, 100-120 parts of rice wine, 120-130 parts of spinach juice, 50-55 parts of grapes, 10-15 parts of smoked plum, 20-30 parts of carrots, 10-15 parts of black tea, 8-10 parts of mulberries, 5-6 parts of bran, 5-6 parts of grape seeds, 5-6 parts of radix angelicae, 3-4 parts of bighead atractylodes rhizome, 4-6 parts of stevia rebaudian leaf, 5-6 parts of rhizoma galangae, 3-5 parts of dendrobe, 3-5 parts of roselle, 2-4 parts of cordyceps sinensis and 2-4 parts of green pepper seeds. The grape and black tea health porridge is simple and environmentally friendly in preparation process, is additionally provided with foods such as black tea and smoked plum and has a good taste and a certain effect of nourishing the stomach. Meanwhile, extracts of traditional Chinese medicinal materials, such as the mulberries, bran, grape seeds, radix angelicae, bighead atractylodes rhizome and stevia rebaudian leaf, are added, and thus the grape and black tea health porridge has a certain life-nourishing and health-care effects and is suitable for people with poor appetite to eat.

The present invention provides a tuckahoe mildewed soybean chilli sauce, which is prepared from the following raw material components by weight: 20-40 parts of soybean, 0.1-0.2 part of tuckahoe, 0.1-0.2 part of medlar, 0.4-0.5 part of coix seed, 40-60 parts of green pepper, 8-12 parts of fresh caridina, 4-6 parts of gravy salt, 0.4-0.6 part of fresh ginger, 0.1-0.12 part of garlic, 4-5 parts of sweet flour paste, 0.3-0.6 part of stachyose, 0.4-0.6 part of yellow wine, 0.01-0.02 part of tea polyphenol, and 0.04-0.06 part of a health Chinese herb additive. According to the mildewed soybean chilli sauce, based on the preservation of the traditional process, the tuckahoe, the green pepper, the dried shrimp and other auxiliary materials are added, and the health Chinese herb additive is added, such that the singleness disadvantage of the traditional variety is changed, the nutrition is rich, and the health effects of spleen strengthening and stomach strengthenin are increased; the tuckahoe mildewed soybean chilli sauce does not contain any preservatives, such that the eating is safe; and the tuckahoe mildewed soybean chilli sauce has characteristics of yellow and bright color, delicious taste, crisp and tender texture, fragrance, rich nutrition, delicious and mellow taste, moderate salty taste, unique, spicy and delicious flavor, and long shelf life.

The invention discloses a double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: palm oil, chicken fat, lard, red capsicum frutescens, small green pepper, flatspine pricklyash, ginger, edible salt, green onion, monosodium glutamate, garlic, fermented soybean, bean paste, cooking wine, soup paste, and minced meat. The powder packet comprises the raw materials of: edible salt, white granulated sugar, garlic powder, ginger powder, horse-radish powder, monosodium glutamate, I+G, flatspine pricklyash powder, soup powder, meat powder, and spices. The seasoning packet provided by the invention has the advantages of rich fragrance, full taste, and abundant nutrients. The seasoning packet has good taste and mouthfeel, and satisfies low-oil and low-lipid requirements. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses fried potato, green pepper and eggplant beef paste which is prepared from the following raw materials in parts by weight: 50 to 60 parts of beef, 20 to 30 parts of potato, 20 to 25 parts of eggplant, 20 to 25 parts of green pepper, 30 to 35 parts of broad bean, 15 to 20 parts of Chinese toon sprouts, 10 to 15 parts of dried tremellodon gelatinosum, 30 to 35 parts of soybean paste, 6 to 8 parts of capsicol, 30 to 35 parts of soybean oil, 3 to 4 parts of salt, 1 to 2 parts of angelica sinensis, 2 to 3 parts of white clover herb, 1 to 2 parts of purple bergenia herb, 1 to 2 parts of Japanese ardisia root, 1 to 2 parts of a food additive and a right amount of water. The beef paste disclosed by the invention not only has appetitive and delicious taste and wide application and adopts a simple and feasible preparation process. The added Chinese toon sprouts have effects of clearing heat and removing toxicity, invigorating the stomach and regulating vital energy, moisturizing and improving eyesight, resisting to bacteria and diminishing inflammation, killing worm, strengthening spleen and appetizing, strengthening a body immunity function and lubricating the skin. The tremellodon gelatinosum has pharmaceutical effects of clearing heat and relieving restlessness, nourishing blood and regulating the middle warmer, aiding digestion and the like. The angelica sinensis has effects of inducing diuresis for treating stranguria and clearing away the heart fire and relieving restlessness.

The invention discloses a compound feed for postpartum sows, and preparation method thereof. The compound feed comprises the following raw materials: corn, wheat, millet, DDGS, wheat bran, watermelon residues, olive residues, laminaria japonica aresch, sugar cane juice, purslane, highland barley powder, white lentil, green pepper residues, sweet potato powder, black fungus, Chinese gooseberry juice, corn oil, salt, a vitamin premix and a microelement premix; the preparation method for the compound feed comprises the steps of crushing, mixing and pelletizing. The compound feed has the benefit that traditional Chinese medicine additives with functions of clearing away heat and toxic materials and benefiting qi and supplementing healthy qi are added into the feed; the feed has the advantages that the efficiencies of strengthening body resistance and eliminating pathogenic factors are realized, the course of treatment is shorter, the curative effect is better, drug residues are avoided, and the cost price is low; the traditional Chinese medicine additives are matched with other feed raw materials, and all of the raw materials interact with one another, so that fever of the postpartum sows can be treated, the nutritional needs of the sows can be met, and the feed is particularly suitable for the nutritional needs of the postpartum sows suffering from fever.

The invention relates to Korean chili sauce and a making method thereof, and belongs to the technical field of seasoning production. The Korean chili sauce is made from, by weight, 15-18 parts of pickled chilies, 10-16 parts of green peppers, 6-10 parts of glutinous rice flour, 5-8 parts of white granulated sugar, 3-13 parts of chili powder, 15-25 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of peanut meal, 3-9 parts of lemon juice and 2-6 parts of apple butter. The pickled chilies and the green peppers are matched and combined with other raw materials with the specific quantity, no water is additionally added, matching is reasonable, the flavor is coordinated and is delicious and fresh, and the coordinating combined taste of multiple tastes is highlighted.

The invention relates to a making method for quick-frozen seasoned sliced Spanish Mackerel food. The method includes: selecting fresh or frozen and saline thawed fresh Spanish Mackerel as the raw material, subjecting the raw material Spanish Mackerel to decapitating and carcass opening, removing the dorsal spine, the belly bone and the gill from the fish body and performing tail reshaping treatment, then carrying out washing and draining and fishbone removal, conducting secondary washing and draining, then placing the fish body in a dish and performing quick-freezing till the fish body is hardened, slicing the fish body, subjecting the fish slices to secondary quick-freezing, then mixing the fish slices with the auxiliary materials shredded onions, shredded potatoes, shredded carrots, shredded green peppers and the seasonings pepper essential oil and butter in proportion, performing packaging, and conducting inspection to obtain qualified quick-frozen seasoned sliced Spanish Mackerel food. The making method provided by the invention has the advantages of advanced technology, reasonable processes, strong operability, and high making efficiency. The sliced fish food made by the method has the characteristics of rich nutrition, stable quality, long shelf life, and convenient eating.

The invention discloses a pickled radish with barley tea flavor. The pickled radish with the barley tea flavor is prepared from the following raw materials in parts by weight: 360-370 parts of white radishes, 30-40 parts of green bell peppers, 16-18 parts of green tea powder, 10-11 parts of grape wine, 19-24 parts of day lilies, 4-5 parts of white sugar, 19-25 parts of black brin, 2.5-3 parts of brown rice vinegar, 1.7-2 parts of tea flowers, 2-2.4 parts of winter mulberry leaves, 1.2-1.5 parts of cocklebur fruits, 4-5 parts of buckwheats, 10-11 parts of dry chilies, 27-28 parts of table salts and a proper amount of water. The pickled radish disclosed by the invention has the barley tea flavor, and the processing raw materials are various, wherein the main material comprises the white radishes, and the auxiliary materials comprise the green tea powder, the day lilies, the black brin, the buckwheats and the like, so that the pickled radish is rich in nutrient element, can strengthen immunity of the human body after being eaten, and has a certain life-preserving health effect.

The invention relates to a condiment and a producing method thereof, and more specifically, relates to a chili sauce which is characterized by comprising the following raw materials in parts by weight: 15-18 parts of pickled wild mountain pepper, 15-18 parts of pickled chili pepper, 15-18 parts of green pepper, 5-8 parts of white granulated sugar, 15-25 parts of chili powder, 5-15 parts of salad oil, 2-5 parts of salt, 1-8 parts of white vinegar, 2-8 parts of pumpkin seeds, 1-5 parts of peanut powder, and 3-5 parts of a lemon juice.

Disclosed is a skin-whitening essence which comprises the following constituents (by weight portions): aloe 1 part, ganoderma lucidum 0. 5 part, green pepper 1 part, cucumber 1 part, cow first milk 1 part and natural flavoring agent 1 part. The preparing process consists of squeezing extract, filtering the residue, merging the constituents, homogenizing and emulsifying, stirring, concentrating to grease form, split charging and compacting.

The invention discloses a noodle suitable for diabetes patients. The noodle is composed of the following raw materials in parts by weight: 40 to 50 parts of whole wheat, 30 to 40 parts of brown rice, 40 to 50 parts of cowpea, 30 to 40 parts of black soya bean, 20 to 25 parts of onion, 10 to 15 parts of green pepper, 20 to 25 parts of quail meat, 20 to 30 parts of mushroom, 20 to 30 parts of pumpkin, 1 to 2 parts of white clover herb, 1 to 2 parts of lithospermum, 1 to 3 parts of neocheiropteris palmatopedata stem, 1 to 2 parts of madder root, 1 to 2 parts of noodle additive and a proper amount of water. The preparation method takes whole wheat, brawn rice, cowpea, and black soya bean as the main materials; wherein the brown rice has a sweet taste and a warm character, and has the functions of fortifying the spleen, nourishing the stomach, tonifying the middle and qi, harmonizing the five internal organs, tranquilizing the nerve, and promoting the digestion and absorption; the cowpea has the functions of regulating the middle, tonifying qi, invigorating the stomach, tonifying the spleen, harmonizing the five internal organs, maintaining beauty, nourishing the body, generating energy, relieving diabetes, treating puke and diarrhea, and removing toxicity, moreover the phosphatide in the cowpea can promote the insulin secretion and joins the glycometabolism, so the cowpea is an ideal food for diabetes patients; the onion has the function of dissipating wind cold, promoting the secretion in the stomach, intestines and digestive tracts, promoting the digestion, reducing the blood pressure and the blood sugar, and preventing the thrombus formation, and has a certain refreshing function; the mushroom has the functions of preventing constipation, promoting toxicity discharge, preventing diabetes and colorectal cancer, and reducing cholesterol content.

The invention discloses a production process of seasoned five-spice shredded flammulina velutipes, belonging to the field of food processing. The production process is characterized by adopting a formula containing 35kg of shredded flammulina velutipes, 500g of refined salt, 80g of ground pepper, 350g of soybean sauce, 400g of sesame oil, 280g of brown sugar, 120g of shredded green pepper, 35g of five-spice powder and 85g of chicken powder. The processing process flow comprises the following steps: selecting the flammulina velutipes; washing and removing stems; immersing; shredding; seasoning and boiling; packaging; and sterilizing. The production method has the beneficial effects that the product is tender and crispy and tough, has good color, aroma and taste, has the effects of appetizing and is tasty and refreshing, and has the delicious flavor of the flammulina velutipes; the product has abundant nutrition and also contains abundant lysine, so that the development of child intelligence can be promoted; and the product also has the effects of inhibiting the rising of blood fat, lowering cholesterol, and preventing and treating cardiovascular and cerebrovascular diseases.

The invention discloses a northeast pickle garlic sauce. The northeast pickle garlic sauce is prepared from the following raw materials in parts by weight: 6-10 parts of deep-fried soybean meal, 12-18 parts of chilli oil, 25-55 parts of garlic bulblets, 10-25 parts of green pepper, 9-11 parts of ginger slices, 6-8 parts of onion, 3-7 parts of radix puerariae, 3-5 parts of mustard powder, 2-4 parts of basil, 6-10 parts of soybean sauce, 3-7 parts of pericarpium citri reticulatae powder, 4-7 parts of cane sugar, 4-5 parts of Sichuan pepper, 3-6 parts of aniseed, 2-5 parts of liquorice, 8-15 parts of table salt, 3-7 parts of monosodium glutamate, and 2-9 parts of honey. The northeast pickle garlic sauce disclosed by the invention has the beneficial effects of being capable of promoting digestion and enhancing appetite, and being great in taste, and convenient to store.

The invention discloses an instant rice ball containing a clam dish and a making method of the instant rice ball. The rice ball is made by wrapping 100-130 parts of the clam dish with 150-200 parts ofcooked rice, wrapping the cooked rice with sea sedge, performing vacuum packaging, and performing sterilization or quick-freezing. Rice is steamed after anti-aging treatment, and the clam dish is prepared by stir-frying clam meat, diced onions, diced carrots, diced green peppers, edible salt, monosodium glutamate, cooking wine, soy sauce and edible oil and then performing anti-oxidation treatment. The rice ball can be eaten after being heated in a microwave oven for 2-3 minutes, has the advantages of delicious taste, balanced nutrition, convenience in eating and the like, not only improves the nutritional value of the rice, but also enables consumers to enjoy delicious seafood dishes rich in nutrition while meeting the satiety requirement. Meanwhile, through rice anti-aging and dish anti-oxidation technical treatment, the problems that in the product storage process, rice starch is prone to aging, so that the product taste becomes poor are effectively solved, and the problem of flavorrancidity caused by dish oxidation is effectively solved.

The invention belongs to the field of leek flower sauce, and discloses a leek flower sauce which is prepared from the materials of, by weight: 100 parts of pollution-free leek flower, 8 parts of salt, 4 parts of ginger, 2 parts of fresh prickly ash seed, 10 parts of apple, 20 parts of green pepper, 4 parts of garlic, and 2 parts walnut kernels. The preparation process of the leek flower sauce mainly comprises the steps that: leek flower is picked and cleaned by washing; salt, ginger, fresh prickly ash seed, apple, green pepper, garlic, and walnut kernels are mixed and crushed with the leek flower; the materials are blended, and bottled; sterilization, sealing, disinfection, and packaging are carried out, such that the product is obtained. The components are, by weight: 100 parts of pollution-free leek flower, 8 parts of salt, 4 parts of ginger, 2 parts of fresh prickly ash seed, 10 parts of apple, 20 parts of green pepper, 4 parts of garlic, and 2 parts walnut kernels. According to the leek flower sauce and preparation process provided by the invention, pollution-free leek flower is adopted. The sauce has a delicious taste, and is healthy for eating.

The present invention discloses a preservation method of fresh green chilies. The preservation method comprises the following steps: (1) pre-cooling: the green chilies are placed at 4-12 DEG C for 4-24 hours; (2) high-voltage electrostatic field treating: the pre-cooled green chilies are placed in the high-voltage electrostatic field consisting of two parallel electrode plates at an electric field strength of 10-100 kV / m for a treatment of 0.5-3 hours; and (3) the high-voltage electrostatic filed treated green chilies are treated using a preservation liquid, the treated green chilies are placed into a basket with a plastic bag, ventilated holes are arranged at the middle and lower parts of the plastic bag, the mouth of the plastic bag filled with the green chilies is tightened, the green chilies are then placed to be stored at a temperature of 8-12 DEG C and a condition with a relative humidity of about 95%. The preservation method of the fresh green chilies can prolong the storage time of the green chilies and ensure the taste, color and luster, and hardness of the green chilies.