74 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 present invention relates to a multifunctional green pepper picking machine, comprising a mobile device, a drying and picking device, a collecting and transmitting device, a screening device and a terminal collecting device; the drying and picking device, the collecting and transmitting device and the screening device are sequentially installed on the mobile device from back to front, and the terminal collecting device is installed on the mobile device and is located below the screening device; the drying and picking device dries pepper grains by microwaves, and picks grains by a picking mechanism that moves axially in a drying cylinder, and outputs pepper grains through a discharge port of the drying cylinder; the collecting and transmitting device transports pepper grains to the screening device by negative pressure adsorption, and the screening device realizes the screening of pepper shells and pepper grains by inner and outer cylinders and two screening rollers, and transports pepper shells and pepper seeds to two storage areas on a straight screen through two outlets; the straight screen vibrates left and right, so that the pepper shells and pepper seeds fall into two spaces in a terminal collecting bin respectively. The present invention realizes the integrated production of drying, picking, shell and seed screening and separate collection.

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

The invention belongs to the technical field of 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 present invention relates to the field of breeding technology, and in particular to a pollination device for green pepper breeding. It includes a control shaft, a first guide rod, a second guide rod, a pollen box, a blowing assembly and a pollen nozzle. The control shaft is connected with a guide sleeve, a sliding rod is slidably matched in the guide sleeve, and the sliding rod is hinged with a first sliding sleeve. The first guide rod and the second guide rod are perpendicular to the control shaft, the first guide rod and the second guide rod are perpendicular, and the first sliding sleeve is sleeved on the first guide rod. The first guide rod has a first axial cavity, a powder rod is slidably matched in the first axial cavity, and the powder rod is provided with a receiving groove for digging pollen. The first guide rod is provided with an axial slide groove, and the inner side wall of the first slide sleeve is connected with a slider, and the slider is slidably matched with the axial slide groove. The first guide rod is provided with a powder outlet, and the powder outlet is connected to the first axial cavity. The powder rod has an air blowing channel, and the air blowing channel is connected to the receiving groove. It can more accurately control the pollen usage of a single pollination, effectively improve the pollen utilization rate, and optimize the pollination effect.

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

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

The invention 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 belongs to the field of food processing, and particularly relates to an appetizing allium macrostemon delicious food and a preparation method thereof. Alias of allium macrostemon include allium chinense, fire onion, allium ascalonicum, garlic sprout and the like, and the alias are different in different regions. The allium macrostemon is an underground bulb of a perennial herbaceous liliaceae plant, has a long leaf line, has purple florets, and is edible in tender leaves. The mature allium chinense is large, thick, white, glittering and translucent, spicy, tender and glutinous, and contains various nutrient substances such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and the like. The longstamen onion bulb has the effects of promoting appetite, helping digestion, relieving greasiness, tonifying spleen, promoting appetite and the like. As the allium macrostemon is low in yield and high in edible value, the allium macrostemon is listed in a high-grade vegetable list in China, and is called lucid ganoderma in vegetables. The allium macrostemon, red pepper, green pepper, flat sharp bamboo shoot, green prickleyash, ginger and other carrier plants are scientifically prepared. The canned food is prepared by adopting low-temperature inactivation and sterile cold processing in the whole process of the preparation process. The problems that the allium macrostemon is low in yield, not easy to purchase and preserve freshness and pungent in taste are solved.

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 discloses a preparation method of a double cooked pork slice prefabricated vegetable, and belongs to the technical field of food processing.The method comprises the following steps that 1, pork is cut into pork blocks, the pork blocks are put into a pretreating agent to be soaked for 10-15 min and then fished out, and the treated pork is obtained; (2) pouring clear water into a pot, boiling, putting the treated pork into the pot, cooking until the pork is 60-80% cooked, fishing out, and cutting into pork slices; (3) adding edible oil into a pot, after the oil temperature reaches 120 DEG C, adding the sliced meat, stir-frying for 2-2.5 minutes, adding seasonings, and continuously stir-frying for 3-3.5 minutes to obtain double cooked pork slices; (4) cooling the double-cooked pork slices to room temperature, heating a protective agent, spraying the protective agent on the prepared double-cooked pork slices, and drying the double-cooked pork slices at 25-30 DEG C for 10-15 minutes to obtain the prepared double-cooked pork slices; (5) cutting the cleaned green peppers into inclined blocks, blanching and cooling to obtain prepared green pepper slices; and (6) separately bagging the prepared double cooked pork slices and the prepared green pepper slices, performing freezing treatment, and storing at-20 to-18 DEG C. The problem that the quality is reduced due to serious drying loss in the freezing process of the double cooked pork slice prefabricated vegetable is solved.

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

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

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

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

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

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

The invention relates to an acarus killing composition containing myrothamnus flabellifolia extract and a preparation method of the acarus killing composition, and belongs to the technical field of cosmetics. The mite-killing composition containing the myrothamnus flabellifolia extract is prepared from the following raw materials in parts by weight: 10 to 30 parts of myrothamnus flabellifolia extract, 1 to 8 parts of fatty acid salt, 2 to 6 parts of talcum powder, 5 to 10 parts of geranium extract, 10 to 20 parts of chive extract and 10 to 30 parts of green prickleyash extract. By adding the chive extract and the green prickleyash extract, nervous systems of mites can be destroyed, meanwhile, protein in the mites is solidified to cause nutrition deficiency, double effects of killing the mites are achieved, and in addition, the myrothamnus flabellifolia extract is matched to further enhance the killing effect on the mites. The fatty acid salt and the talcum powder are matched for use, so that the cleaned skin is clean and fresh, and the geranium extract with an anti-inflammatory effect is added, so that a clean environment in which bacteria are not easy to breed is created, and the living environment of mites is further damaged.

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

The utility model relates to the technical field of green prickleyash oil production, in particular to an oil storage tank convenient for inner wall cleaning, which comprises a water pump, a water tank is mounted at the bottom of the water pump, the water tank is mounted at the top of a flat plate, a sliding rod is mounted on one side of the bottom of the flat plate, a cover plate is mounted on the upper portion of the sliding rod, and a pull rod is mounted at one end of the cover plate. Supporting columns are installed at the bottom of the cover plate, the supporting columns are installed at the top of the tank body, supporting legs are installed at the bottom of the tank body, a motor is installed on the upper surface of the cover plate, a water pipe is installed on one side of a water pump, a rotating shaft is installed at the bottom of the motor, and a quick release sleeve is installed on the outer face of the rotating shaft. According to the improved oil storage tank, the tank body and the cover plate are integrally designed, the oil storage tank can flexibly move up and down and is convenient to operate, meanwhile, the rotatable spray head is arranged to clean the interior of the oil storage tank in all directions, manual cleaning is not needed, and after cleaning is completed, the cleaning assembly can be detached, and the internal space of the tank body is not additionally occupied.

The utility model provides a quick picking device for green prickleyash. The rapid picking device for green prickleyash comprises a mounting frame, the mounting frame comprises a mounting shell and a mounting plate, the mounting plate is fixedly mounted on the mounting shell through bolts, the mounting shell communicates with a discharge port, the mounting shell is fixedly connected with comb teeth through bolts, and the mounting shell is fixedly connected with a handle; the discharging opening is formed in the bottom of the mounting frame; the collecting barrel is used for collecting the picked green prickleyash, and the collecting barrel is installed on the discharging opening in a threaded mode; and the comb teeth are used for carrying out positioned combing on green prickleyash. According to the quick picking device for the green prickleyash, the green prickleyash can be quickly picked, the picking efficiency of the green prickleyash is improved, in the picking process, picking personnel do not need to make any contact with a green prickleyash tree, and the safety in the picking process is improved.

The invention discloses a traditional Chinese medicine composition for treating beriberi, eczema and heat miliaria, and belongs to the technical field of traditional Chinese medicine preparations. The traditional Chinese medicine composition is prepared from ginger powder, wormwood, green prickleyash, artemisia apiacea, sambucus chinensis, senecio scandens, black pepper and flos caryophylli. A broad-spectrum antifungal network is formed by the green prickleyash and the flos caryophylli, and dual inhibition is achieved on beriberi pathogenic bacteria and eczema secondary infection bacteria; artemisia argyi and artemisia apiacea are in cold-warm compatibility to regulate damp-heat toxin bidirectionally, the former warms channels, dispels cold and improves microcirculation, the latter clears heat, cools blood and inhibits inflammatory factors, sambucus chinensis can accelerate healing of an erosive surface, black pepper can expand blood capillaries to promote medicine permeation, and meanwhile, the warming, dredging and cold dispelling effects of ginger powder are improved. According to the invention, wormwood and green prickleyash are used as monarch drugs to mainly attack core pathogenesis, ginger powder and black pepper are used as ministerial drugs to enhance transdermal absorption, and cold-warm balance prevents pure heat-clearing drugs from aggravating dampness stagnation or pure warm drugs from stimulating skin.

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.