39 results about "Green 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 discloses application of a ZaSPL7 gene in regulation and control of hairy bodies and parthenocarpy of plants, and belongs to the technical field of gene engineering. The gene ZaSPL7 for regulating and controlling organ development of the green prickleyash is separated from cDNA of the green prickleyash and is overexpressed in a plant, the number and density of epidermal hair of the transgenic plant are obviously increased, meanwhile, the number of fruit seeds is obviously reduced, even part of plants have seedless fruit phenotypes, and the unisexual setting rate is increased. The results show that the green prickleyash SPL7 gene may coordinate epidermal hair and fruit development by integrating development stage signals, and has important application value in regulation and control of epidermal appendages (such as thorns and hair) formation and apomixis, and the mechanism provides a new idea for simultaneous improvement of plant stress resistance (by reducing the thorns) and fruit commodity (by seedless). Important theoretical basis and technical support are provided for breeding of the green prickleyash, and the method has a wide application prospect.

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 belongs to the technical field of condiments, and discloses a sour and spicy sauce and a preparation process thereof, the sour and spicy sauce comprises soybean oil, edible chicken oil, garlic and other raw materials by weight percentage, pickled ginger and capsicum frutescens are salted vegetables, and turmeric powder and green prickleyash powder are specially treated. The preparation process comprises three links of raw material pretreatment, segmented feeding and heating and filling, and the product quality is guaranteed by accurately controlling parameters of each step, such as a raw material mixing mode, heating temperature and time, stirring frequency and the like. The sour and spicy sauce disclosed by the invention is unique in flavor and integrates multiple tastes of sour, spicy, fresh and fragrant; the quality is stable, multi-dimensional detection shows that the product meets related standards, and the shelf life at normal temperature reaches 12 months; and natural raw materials are adopted, so that the sour and hot sauce is nutritional and delicious, the packaging yield reaches 86%, the problems of the existing sour and hot sauce are effectively solved, and the sour and hot sauce has a good market application prospect.

The invention provides a green pepper powder processing technology which comprises the following steps: S1, raw material treatment: taking fresh green peppers with the maturity of 6-8 as a raw material, and removing stems, threshing and cleaning the green peppers; s2, performing fixation treatment: performing fixation treatment on the cleaned green peppers; s3, performing fragrance locking treatment: adding the green pepper subjected to fixation into a trehalose solution, soaking at normal temperature for 8-12 minutes, and then cleaning and draining; and S4, drying and crushing treatment: performing freezing-far infrared combined drying treatment on the treated green pepper, and grinding into powder to obtain the green pepper powder. Trehalose is adopted as an aroma locking agent, and green peppers are subjected to synergistic treatment in a combined drying mode, so that the natural green color of the green peppers can be effectively kept, flavor loss can be reduced, the retention rate of core flavor and functional components is increased to about 45%, and the green peppers are free of any peculiar smell and excellent in quality.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is 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 application provides a green pepper and chili production device and a green pepper and chili production method, and the device comprises a reaction kettle and a vacuum extraction module; the vacuum extraction module comprises a filter device, a first dryer, a liquid collector, a second dryer and a vacuum pump; the inside of the reaction kettle is connected with a vacuum pipeline, the vacuum pipeline is sequentially connected with the filter device, the first dryer, the liquid collector, the second dryer and the vacuum pump; the bottom of the liquid collector is connected with the inside of the reaction kettle through a reflux pipeline; electric valves are arranged on the vacuum pipeline and the reflux pipeline; through the filter device and the liquid collector, the application effectively avoids the problems of adsorption and residue of particulate matters in the vacuum pipeline and emission of the particulate matters during the vacuum extraction process, effectively recycles the particulate matter raw materials, guarantees the spicy flavor of the green pepper and chili, saves the production cost, and the method and the device effectively improve the stability of the green pepper and chili production and the product quality.

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.

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.

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.

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 discloses an intelligent picking robot for picking green peppers, and relates to the technical field of agricultural machinery, the intelligent picking robot comprises a vehicle body, a mechanical arm is mounted on the vehicle body, a mounting plate is fixedly connected to the top of the mechanical arm, a connecting plate is fixedly connected to the mounting plate, and a clamping mechanism for clamping the green peppers is mounted on the connecting plate; a shearing component is arranged above the clamping mechanism and fixedly connected with the mounting plate, an expansion mechanism is arranged on one side of the shearing component and used for expanding piled green peppers, and an air outlet mechanism is arranged on the side, away from the shearing component, of the expansion mechanism. A visual sensing device used for collecting visual information, a first radar and a second radar are further fixedly installed on the installation plate, wherein the first radar and the second radar are used for sensing and positioning green peppers. The visual sensing device, the first radar and the second radar form a multi-dimensional sensing system, the spatial position, shape and shielding information of peppers can be captured in real time, preparation is made for picking, the overall automation efficiency is high, and the picking efficiency is improved.

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 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.

1. Name of the product of this design: Toothpaste Box (Green Peppercorn Toothpaste, Apple Toothpaste). 2. Purpose of this design product: used for packaging articles. 3. The key design points of this design product lie in the shape, pattern and their combination. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. Designate Design 1 as the base design.

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.

The invention discloses a rotary shearing type green prickleyash picking machine based on picking under a pile, belongs to the technical field of agricultural machinery, and relates to mechanical equipment for picking green prickleyash. The pepper branch cutting device mainly comprises a machine frame, a pepper branch conveying device, a rotary clamping device, a positioning guiding device, an inclined reciprocating cutter and a collecting frame, wherein the pepper branch conveying device, the rotary clamping device, the positioning guiding device and the inclined reciprocating cutter are installed on the machine frame. The pepper branch conveying device is arranged on the upper left portion of the picking machine and used for driving the rotary clamping device to move. The rotary clamping device is arranged on the front right side of the pepper branch conveying device and used for clamping pepper branches for rotary feeding; the oblique reciprocating cutter is used for integrally cutting pepper branches through the reciprocating motion of a blade and the self rotation of the pepper branches; full-automatic green prickleyash threshing and picking based on a pile picking method is achieved, the labor intensity of green prickleyash picking is greatly reduced, and the green prickleyash picking efficiency is improved.

The invention relates to a compound spice for inhibiting growth and toxin production of aspergillus flavus and application of the compound spice in storage of agricultural products. The compound spice for inhibiting growth and toxin production of aspergillus flavus comprises green prickleyash, mint, clove and garlic. The compound spices are used for carrying out inhibition research on the growth and toxin production of the aspergillus flavus in agricultural products, and a formula with the best inhibition effect on the growth and toxin production of the aspergillus flavus is further screened out; wherein the mass ratio of the green prickleyash to the mint to the clove to the garlic is (1-2): (1-3): (2-3): 3. In the storage process of the agricultural products, the compound spices can generate a remarkable inhibition effect on growth and toxin production of the aspergillus flavus. Therefore, the compound spice disclosed by the invention has remarkable advantages in the aspects of aspergillus flavus bacteriostatic activity, preparation cost, operability, recycling convenience and biological safety.

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.

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.

1. The name of the design product: bottle sticker (fresh green pepper sauce). 2. The use of the design product: for bottle stickers. 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, omitting the left view; the design product is a flat product, omitting the right view; the design product is a flat product, omitting the top view; the design product is a flat product, omitting the bottom view.

The invention relates to the technical field of prefabricated vegetable processing, and discloses a quick flavoring and salt reducing method of green pepper pork tripe prefabricated vegetable, which comprises the following steps: selecting fresh pork tripe, and pre-treating the fresh pork tripe to obtain the pre-treated pork tripe; pickling the pretreated pig tripe in a vacuum rolling manner, and then performing pulsed electric field treatment to promote pickling, so as to obtain pickled pig tripe; performing color protection treatment on the green peppers to obtain the green peppers for later use; and mixing the green peppers for later use, the pickled pig tripe and sauce, and finally performing vacuum packaging to obtain the green pepper and pig tripe prefabricated dish. The structure of the pork tripe is destroyed through the ultrasonic-enzymolysis synergistic effect, so that the porosity of the pork tripe is increased, the adsorption rate of flavor substances is improved, the pickling process is accelerated in a vacuum rolling mode, and the salt content of the prefabricated vegetable is reduced through the low-salt pickling material and the low-salt seasoning juice.

1. The name of the design product: grinding bottle. 2. The use of the design product: the design is used to contain green pepper and grind green pepper. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view.

The application provides a kind of for green pepper bottled laser marking equipment, it is related to laser marking equipment technical field, including conveying table, the hollow in the conveying table, and the upper end belt and the lower end belt of conveying table equidistantly install placement assembly, bottle body is placed inside the placement assembly, the placement assembly includes bottom plate, the upper end of the bottom plate is equipped with ring, and the both sides of ring are provided with telescopic plate, the receiving end of telescopic plate is fixedly connected with the belt of conveying table, the inlet end of conveying table is equipped with wiping assembly, relative to prior art, bottle body is placed inside placement assembly, after the conveying of conveying table, the position of respectively through wiping assembly, cap marking assembly and bottle body marking assembly, the position of bottle body marking is wiped, the specified position of cap and bottle body is marked, finally it is sent out conveying table, can be marked on the cap and bottle body of bottle body on assembly line, without shifting bottle body, while avoiding dust influence marking position.

The invention relates to a green-skin pepper processing method, which relates to the technical field of plant color protection, and comprises the steps of fixation, two-phase color protection treatment and gradient drying. A cold color protection solution containing phytic acid, ascorbic acid and 200nm magnesium gluconate large particles is combined with a hot color protection solution containing tetrasodium iminodisuccinate, glutathione and 20nm magnesium gluconate small particles, and a cold and hot phase separation design is adopted: the 200nm large particles are embedded into an epidermal wax coat at 4 DEG C to block oxygen; the 20nm small particles are used for supplementing phaeophytin cavities in a targeted manner through quantum tunneling at 40 DEG C, and Mg < 2 + >-porphyrin ring regeneration is completed; and four-stage gradient drying (pre-curing at 60 DEG C, high-temperature locking at 65 DEG C, intermediate-temperature chain building at 60 DEG C and low-temperature balancing at 55 DEG C) gives consideration to dehydration efficiency and active ingredient retention. The problems of serious browning and loss of effective components in traditional processing are solved.