681 results about "Green pepper" patented technology

The invention discloses a calcium fertilizer and an application thereof. The calcium fertilizer contains water-soluble calcium salt and a plant-growth regulating agent substance. The plant-growth regulating agent substance is amine hexanoate or salts thereof. Regional trials show that, when the calcium fertilizer is sprayed on leaves, the occurrence rate of apple bitter pox disease can be reduced from 27% to below 7%. Compared with simple calcium supplementation products, the calcium fertilizer provided by the invention is advantaged in good calcium supplementation effect and increased yield. The calcium fertilizer provided by the invention assists in promoting plant absorption and transportation of calcium, such that the calcium fertilizer can effectively solve the physiological calcium deficiency problems of fruit trees and vegetables. The calcium fertilizer can also be used for controlling various physiological diseases caused by calcium deficiency, such as apple bitter pox disease, pox blotch, pear blackheart, peach crevice line softening, dehiscent fruits of orange, litchi, longan, mango, dates, and watermelon fruit, umbilical rots of tomatoes and green peppers, cabbage dry heart, and other plant calcium deficiency diseases. With the calcium fertilizer provided by the invention, calcium content in fruits can be improved, the yield can be improved, the fruit quality can be improved, and the storage life can be prolonged.

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

The invention discloses a corn chip which is characterized by being made from the following components in parts by weight: 100 parts of mashed potatoes, 20 parts of corn starch, 10 parts of glutinous rice flour, 0.2 part of green tea powder, 0.5 part of balsam pear, 2 parts of pumpkin, 2 parts of green pepper, 1 part of hericium erinaceus, 1 part of apple butter, 1 part of spinach juice, 1 part of rhizoma galangae, 0.3 part of cortex moutan, 0.3 part of herba cepbalanoplosis segeti, 1.0 part of bicarbonate soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The corn starch, the red tea powder, the balsam pear, the pumpkin, the green pepper, the hericium erinaceus, the apple butter and the spinach juice of the chip are rich in vitamins, are capable of improving the immunity function of a human body and are favorable for the health; and the rhizoma galangae, the cortex moutan and the herba cepbalanoplosis segeti are capable of invigorating the stomach and have the function of heath care. The corn chip accords with the demand of a human body, ensures that the health is maintained while people enjoy the food, and belongs to the delicious food.

The invention provides a 158 vegetarian diet full meal solid beverage .The beverage is made from green pepper, carrots, spirulina maxima, a full-rice mixture, a nut mixture, mixed beans, a plant seed mixture, a traditional Chinese medicine mixture, a pollen mixture, mineral powder, an emulsifier, maca powder, a sweetening agent and protease powder according to the mass ratio of 1:1:1:12:8:18:32:23:10:0.2:2:1:3:5 .The solid beverage contains various vitamins, trace mineral elements, protein, carbohydrate and other comprehensive nutritional components required by human bodies, and the solid beverage has a health maintenance function, can improve body immunity and promote metabolism after long-term use, and has functions of nourishing, moistening the intestines and expelling toxin, resisting cancers, treating neurasthenia and the like; due to the matching, no side effects exist, and a better health maintenance function is achieved through synergism of the materials.

The invention discloses a processing method of five-colored pickled vegetables. The method is characterized by comprising the following steps: preparing green peppers, red peppers, cabbages, carrots and purple perilla as raw materials and monosodium glutamate, chilli peppers, capsicum frutescens, chili sauce, citric acid, salt and the like as auxiliary materials, mixing the materials, pickling, packaging and sterilizing, and checking and storing. According to the method, the processing raw materials are readily available, the processing cost is low, no preservative is added, and no toxic and side effects are generated; purple perilla leaves serve as a raw material and a spice of the pickled vegetables, and also have an effect of preventing pickled vegetable liquid from going bad; the pickled vegetables are bright in color and rich in sour aroma, are fresh, spicy, fragrant and crisp, are delicious and tasty, and serve as a green and healthy appetizer. The method is simple to operate and easy to master.

The invention belongs to the field of planting commercial crops and particularly relates to a pepper dwarf thick planting pick-free high-yield planting method. The method comprises the following steps that a planting field of red peppers is selected to be at the elevation of 1500-2500 m, a planting field of green peppers is selected to be at the elevation equal to or smaller than 1800m; mature pepper seeds are collected and dried, seed coats are removed, the seeds with the seed coats removed and sand are mixed at the proportion of 7:3 by weight to conduct rubbing, the outer membranes of the seeds are broken and removed, the seeds are then rubbed with washing powder water with the washing powder accounting for, by weight, 0.5% at the temperature equal to or lower than 50 DEG C, wax and oil on the seeds are removed, and the seeds are washed to be used. Compared with an existing pepper planting technology, the pepper dwarf thick planting pick-free high-yield planting method can increase the yield by more than 40% and reduce picking cost by 80%. According to the pepper dwarf thick planting pick-free high-yield planting method, the planting method of the peppers is changed fundamentally according to the physiological characteristics of the growth of the peppers, the peppers are easy to pick, labor cost is greatly saved, and the harvesting cost of each kilogram of dried pepper products is only around 3 yuan.

The invention discloses beef cattle fattening feed with a high energy utilization ratio and a preparation method of the beef cattle fattening feed. The beef cattle fattening feed comprises the following raw materials in parts by weight: 400-500 parts of corn bran, 300-400 parts of soya bean meal, 100-200 parts of cottonseed meal, 200-300 parts of peanut meal, 100-150 parts of millet bran, 50-80 parts of chicken manure, 30-50 parts of selenium-enriched yeast liquid, 200-250 parts of corn meal, 100-150 parts of sorghum rice, 80-100 parts of brown rice, 100-120 parts of wheat bran, 3-5 parts of schisandra chinensis, 2-3 parts of radix pseudostellariae, 5-6 parts of polygonatum odoratum, 2-3 parts of fructus rosae laevigatae, 5-6 parts of poria cocos powder, 4-7 parts of citrus powder, 50-60 parts of silkworm chrysalis, 8-10 parts of green pepper, 10-20 parts of sandworm, 10-15 parts of bamboo shoot, 5-8 parts of oil, 20-30 parts of pumpkin flower, 50-70 parts of watermelon peel, 10-20 parts of apple seed, 3-4 parts of calcined gypsum, 60-80 parts of green hay, 20-30 parts of phagostimulant and an appropriate amount of water. The feed increases economic benefits of beef cattle cultivation.

The invention provides a bacterial biological fungicide and a preparation method thereof. Microbial pesticide living Pseudomonas putida is used as a starting strain; and the bacterial biological fungicide is obtained after fermentation and reproduction. The bacterial biological fungicide can be used for nearly all crops infected by Pythium, Rhizoctonia and Fusarium, is safe for the crops, and has good effect on the crops such as cucumber, tomato, scallion, eggplant, green pepper, cotton, watermelon, sesame and the like. The bacterial biological fungicide has the greatest advantages that the bacterial biological fungicide is all nature, harmless, safe to people and livestock and environment-friendly; the pathogenic bacteria are not easy to produce resistance; and the bacterial biological fungicide is favorable for production of green vegetables, and has huge economic, ecological and social benefits.

The invention discloses pickled pepper dried-ballonflower and a processing method thereof. Dried ballonflowers and pickled peppers are used as main raw materials. The method comprises the production steps: washing, rewatering, bar-cutting, blanching and cooling the dried ballonflowers, and then carrying out immersion, vacuum packaging and sterilization; the ratio of pickled materials and water used in the immersion process is as follows: 10 percent of pickled pepper, 3 percent of salt, 1.5 percent of white granulated sugar, 0.7 percent of monosodium glutamate, 0.1 percent of disodium nucleotide (I+G) and 100 percent of water; and stewing the pickled materials and water, and then adding 0.1 percent of acetic acid, 0.1 percent of lactic acid, 0.4 percent of citric acid, 0.15 percent of water-soluble pepper essential oil, 0.01 percent of green pepper essential oil and 0.1 percent of strong-flavor spicy essential oil. According to the method, the original tender and refreshing taste of the dried ballonflowers is retained, the hot and sour sweet taste is also increased, and the appetite is increased. In the processing, the vacuum packaging and the sterilization are carried out, so that the storage time of the dried-ballonflower is prolonged, and the dried-ballonflower is suitable for industrial production.

The invention discloses green bean pepper which comprises the following raw materials in parts by weight: 20-30 parts of chili, 10-20 parts of green pepper, 5-10 parts of green beans, 3-5 parts of yellow beans, 2-4 parts of almonds, 2-3 parts of black sesame, 1-2 parts of chestnuts, 0.01-0.02 part of shepherd purse, 0.02-0.03 part of stellaria yunnanensis, 0.01-0.02 part of albizia flowers, 0.01-0.02 part of ganoderma lucidum, 0.01-0.02 part of hawthorn seeds and 0.01-0.02 part of four-leaf clover. According to the green bean pepper, the green bean is added and has the effects of clearing heat and neutralizing irritation of the pepper; the yellow bean, the almond and the black sesame have an effect of improving taste of the pepper, thereby enabling the green bean pepper to be mellow and delicious; the added traditional Chinese medicine ingredients have a certain nerve calming effect. Therefore, the green bean pepper is suitable for people at different ages and in various industries.

The invention relates to the technical field of food, and discloses a Shunshui fish infused seasoning and a preparation method thereof. The Shunshui fish infused seasoning adopts infused rod chilli, infused radishes, infused ginger, infused Chinese sauerkraut, infused green pepper, and fermented hot pepper which are infused in an infused aged brine jar as main raw materials, is added with garlic slices, dry green prickleyash, dry red prickleyash, salad oil, scallion oil, monosodium glutamate, table salt, chilli oil, fish meal, white spirit, and food additives, and has the characteristics of sour with spicy taste, light and heavy spicy and hot taste, spicy taste with sour, pure and mild mouthfeel, appetizing and refreshing effects, natural flavor, fresh color, spicy and fresh flavor, strong taste, and no liability to make people get inflamed. The Shunshui fish infused seasoning of the invention prevents the problem of acetification oxidation of current fish seasonings after long-term storage, and is greener and more healthy. Fresh fish cooked by the Shunshui fish infused seasoning of the invention is not over-cooked after long-term cooking, is pure in taste, bright in color, strong in flavor, and quite delicious, is suitable for people of all ages and both sexes at all seasons, and has the characteristics of appetizing and invigorating spleen, promoting intelligence development and maintaining beautiful face, building body and promoting body health.

The invention provides a vegetarian whole-meal solid beverage. The vegetarian whole-meal solid beverage is prepared from the following raw materials: green peppers, carrots, spirulina maxima, a whole grain-rice mixture, a nut mixture, mixed beans, a plant seed mixture, a traditional Chinese medicine mixture and a pollen mixture; and the raw materials are processed according to the following mass ratio: the green peppers to the carrots to the spirulina maxima to the whole grain-rice mixture to the nut mixture to the mixed beans to the plant seed mixture to the traditional Chinese medicine mixture to the pollen mixture is 1: 1: 1: 12: 8: 18: 32: 23: 10. The solid beverage contains whole nutrients, including various vitamins needed for the human body, trace mineral elements, proteins, carbohydrates and so on; moreover, the solid beverage has health-preserving effects. Long-term usage of the solid beverage is capable of improving body immunity and promoting metabolism, and has the functions of nourishing, lubricating the intestines, eliminating toxicants, resisting cancer, treating neurasthenia and so on. Furthermore, the proportioning ratio of the solid beverage is free of side effects; and the matched raw materials are capable of mutually playing better synergetic healthcare functions.

The invention discloses a preparation method for turkey formula granulated feed. The preparation method comprises the following steps of: optimizing partner matching according to the food and disease characteristics of the turkey; cleaning, processing and pulping fresh stem leaf, water spinach stem leaf, pumpkin, onion, hot green pepper of green plant roots with convenience in getting materials, extensive source, nutrition and health care function, and low cost; adding corn and bone meal to prepare nutritional and health-care daily feed for turkey through such processes as dosing, pelletizing, drying and the like, wherein the nutritional and health-care daily feed is rich in chlorophyll, pectin, vegetable protein and multivitamin, is not only capable of appetizing, satisfying grazing habit of the turkey and promoting the growth of the turkey, but also has the functions of clearing away lung-heat, preventing dysentery and detoxifying, relaxing bowels and the like. The turkey formula granulated feed is convenient to feed and good in palatability.

The invention discloses seasoning powder and a preparation method thereof, and belongs to the technical field of food seasonings. The seasoning powder solves the problem that conventional spice seasoning powder is doped with a chemical additive, so that the health of human bodies is damaged. The seasoning powder is prepared from the following raw materials in parts by weight: 500 parts of star aniseeds, 500 parts of black pepper, 500 parts of angelica dahurica, 500 parts of fructus tsaoko, 500 parts of orange peel, 500 parts of green pepper, 500 parts of Chinese prickly ash, 500 parts of cloves, 500 parts of dried ginger, 400 parts of cinnamon, 400 parts of Qiubei hot peppers, 400 parts of fennel, 100 parts of galangal, 300 parts of villous amomum fruits, 200 parts of lemongrass, 200 parts of spiceleaves, 200 parts of shallots, 300 parts of rhizoma kaempferiae, 200 parts of garlic, and the like. According to the seasoning powder disclosed by the invention, the raw materials are selected from natural pure spices. The seasoning powder is unique and pure in taste, can promote appetite, does not contain any food additive, and is not harmful to the health of the human bodies.

Provided are: an agent for preventing bacterial wilt disease, which agent can prevent the development of bacterial wilt disease caused by various different bacterial wilt disease strains, that is, the development of bacterial wilt disease in various different plant varieties; and a method for preventing bacterial wilt disease utilizing the agent for preventing bacterial wilt disease. The agent for preventing bacterial wilt disease comprises as an active ingredient a wilt bacterium (Ralstonia solanacearum) infected with the φRSM1-type filamentous phage and/or the φRSM3-type filamentous phage. The method for preventing bacterial wilt disease comprises the step of inoculating the agent for preventing bacterial wilt disease to a plant. The plant is preferably any one of tomato, potato, green pepper, eggplant, tobacco, capsicum, Japanese basil, Japanese radish, strawberry, banana, marguerite, chrysanthemum and sunflower.

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 formula of health protection wine. The formula is composed of green pepper, green pepper essential oil, ginger, medlar, cortex cinnamomi, raspberry, edible white spirit and crystal sugar. A preparation method comprises the following steps: cutting medlar, ginger and cortex cinnamomi; adding green pepper and raspberry; soaking by edible white spirit; filtering; and mixing filter liquor, crystal sugar and green pepper essential oil to obtain the health protection wine. With the adoption of the formula, green pepper which can be used for warming spleen and stomach for dispelling cold, promoting blood circulation to remove meridian obstruction and warming the kidney to tonify Yang, and ginger which can be used for warming channel and expelling coldness, promoting blood circulation, removing cold-dampness, returning Yang, enabling people to excite and nourishing bodies serve as monarch drugs; medlar which can be used for nourishing the kidney and strengthening the essence, strengthening Yang channels and removing rheumatism, and cortex cinnamomi which can be used for promoting blood circulation, tonifying fire and helping yang, eliminating coldness to stop pain and activating blood to promote menstruation serve as ministerial drugs; raspberry which can be used for tonifying liver and benefiting kidney, warming spleen and stomach to remove cold, strengthening Yin and Yang, tonifying qi and lightening weight, and green pepper essential oil which can be used for warming spleen and stomach to remove coldness, removing humidity and supporting Yang serve as assistant drugs; and white spirit which can be used for promoting blood circulation, removing coldness, rousing Yang and scattering efficacy of a drug is used, so that the formula is capable of dispelling wind and eliminating dampness, promoting blood circulation to remove meridian obstruction, adjusting qi and blood, nourishing kidney and tonifying Yang, resuscitating and building bodies.

The invention relates to a food for people living requirement, in particular to a north China lobster sauce series and a manufacturing method thereof, which is made from soybeans, peeled peanuts, almonds, fresh gingers, green peppers, various diced melons and vegetables, cooked diced meat (such as pork, beef, chicken, fish and shrimp meat, etc.), salty, sour and sweet flavorings, flour and pure mildew strain. When being manufactured, the soybeans are soaked and cooked; the flour with strain is mixed with the soybeans; natural bacterial colonies and the strain are compounded for producing leaven, the produced leaven is dried, and then spore mycelium is scoured off, and the natural bacterial colonies and the strain are poured into a jar; the mashed fresh gingers, the green peppers in small cluster and the cooked peanuts and the almonds are put into the jar, water and slat are added to be mixed uniformly, and the jar is sealed and put in a ferment room to be fermented under constant temperature for more than two months; after the jar is unsealed, a product is poured out and portioned, the sour and sweet flavorings, the diced melons and vegetables and the cooked diced meat are respectively added. The product is packed by soft and hard cans and is sterilized by high temperature, and the north China lobster sauce series with low salt, intense and delicious taste and multiple flavors are obtained.

A method for production of sweet pepper hybrid seeds includes: A, making a male-female parent seedling bed; B, seeding for male and female parents at different stages, selecting female parent seeds from original Aidan 92-3-2 produced by Beijing seed company, and selecting male parent seeds from a self-selected yellow-shelled green pepper line 9808-8 produced by Deqing seeds and seedlings Co, Ltd.in Cixi city; C, transplanting seedlings into pots; D, performing field transplanting, and covering with black mulch to prevent grass damage; E, preparing before seed production, paring a land for weed removal once in April, and removing all first-generation flowers and fruits in early May when male parents of the sweet pepper blossom to bear fruits; F, collecting pollen of female parents; G, performing emasculation and pollination for the male parents; H, performing management after seed production, topping after five generations of fruit setting, applying compound fertilizer 20kg per mu by drip irrigation, and controlling greenhouse temperature to be between 22 DEG C and 28 DEG C; and I, harvesting. The sweet pepper seeds produced by the method are high in purity and good in quality, and benefits of per mu yield of sweet pepper planting can be improved greatly.

The present invention discloses a hot pot water-dipping chili seasoning and a manufacturing method thereof. The recipe and content of the water-dipping chili seasoning include: 100 kg of chili, 5-8 kg of garlic, 5-6 kg of green pepper, 2-3 kg of aniseed, 1.5-2.5 kg of cumin seeds, 5-6 kg of salt, 9-11 kg of peanut, 1-2 kg of dried ginger, 1-2 kg of cardamom, 1-2 kg of pepper, and 1-2 kg of dried tangerine peel. The manufacturing method for the hot pot water-dipping chili seasoning includes: smashing each raw material and blending, stirring to be uniform, sterilizing, examining, filling and sealing. The product is fragrant in smell, has the nature of acridity and warmth, invigorates spleen and warms middle, is anti-inflammatory and diuretic, and helps to improve the body resistance, while can sterilize, fend off cold, lower lipid, help to lose weight and supply vitamin C.

The invention discloses a green pepper greenhouse temperature intelligent early warning device based on a multi-combination intelligent model. The early warning device is composed of a green pepper greenhouse environment parameter acquisition platform based on a CAN field bus and a green pepper greenhouse temperature intelligent early warning system. According to the device, a plurality of problems of the environment in the closed green pepper greenhouse caused by unreasonable design, backward equipment, incomplete control system and the like in the traditional green pepper greenhouse environment are effectively solved. Moreover, the problems that an existing green pepper greenhouse environment monitoring system does not perform fusion and early warning on the temperature of the green pepper greenhouse environment according to the characteristics of nonlinearity, large lag, large green pepper greenhouse area, complex temperature change and the like of the green pepper greenhouse environment temperature change, so that regulation and control of the green pepper greenhouse environment temperature are greatly influenced are effectively solved.

The invention relates to food sauces and aims to provide a preparation method of flavored tomato sauce suitable for taste and dietary habits of Chinese consumers. The preparation method includes: heating and mixing tomato sauce in a pot, and concentrating to remove water to obtain 28-38% concentrated tomato sauce; mixing and stir-frying chopped green pepper and garlic; adding vegetable blend oil and heating well, adding the concentrated tomato sauce, the chopped green pepper and the chopped garlic, quickly stir-frying to 89-99 DEG C; adding, per kg of the concentrated tomato sauce, 48-60ml of dark soy sauce, 90-110ml of oyster sauce, 40-56kg of mushroom powder, and 220-280g of cumin; and adding the condiments prior to stir-frying for 10-22 minutes, wherein 200g of the green pepper and 250g of the garlic are added per kg of the concentrated tomato sauce. The flavored tomato sauce is multi-flavored and nutritional. The sour, raw and astringent tastes of tomato are removed, and the flavor of the flavored tomato sauce can be better used with foods such as Sichuan cuisine, Hunan cuisine, Anhui cuisine and northern China cuisine. The flavored tomato sauce is highly popular with customers.