28 results about "Green Vegetable" patented technology

The invention discloses a Shanghai green and clean vegetable packaging all-in-one machine which comprises a cleaning unit, an aligning unit, a root cutting and yellow leaf removing unit and a packaging unit which are connected in sequence, and the root cutting and yellow leaf removing unit at least comprises a fixing mechanism, a first motor used for driving the fixing mechanism, a root cutting mechanism and a yellow leaf removing mechanism; wherein the fixing mechanism is vertically arranged, the top and the bottom of the fixing mechanism are open, after the aligning unit places the roots of target brassica chinensis into the fixing mechanism downwards, the leaf parts and the roots of the target brassica chinensis are exposed out of the upper end and the lower end of the fixing mechanism respectively, and a first motor drives the fixing mechanism to enter the working ranges of the root cutting mechanism and the yellow leaf removing mechanism at the same time; the root cutting mechanism cuts off the root of the target brassica chinensis, the yellow leaf removing mechanism positions and cuts off the yellow leaves of the target brassica chinensis through machine vision, and then the target brassica chinensis is conveyed to the packaging unit. The root cutting and yellow leaf removing device has the beneficial effects that the root cutting mechanism and the yellow leaf removing mechanism cooperate for treatment, the processing period is greatly shortened, and the labor cost and the secondary pollution risk are reduced.

The present application belongs to the technical field of frozen vegetable processing, and specifically provides a green-protecting and browning-preventing method for frozen vegetables, which comprises the following steps: washing fresh vegetables after cutting or without cutting; blanching the washed vegetables in weak alkaline electrolytic water, cooling the blanched vegetables, soaking the cooled vegetables in a color-protecting soaking solution, then draining, quick-freezing, sub-packaging, and finally freezing and storing. The green-protecting and browning-preventing method has the dual synergistic effect of weak alkaline electrolytic water blanching and endogenous peroxidase inhibitor soaking color protection, thereby improving the stability of chlorophyll, inhibiting the activity of residual peroxidase, and inhibiting the enzymatic browning of frozen vegetables, so that the color quality of green vegetables can be maintained during long-term freezing and storage, which meets the green and healthy concept and is easy to popularize and apply.

The invention provides a cabbage head harvester with a variable-diameter leaf removing mechanism and a harvesting method. The problems that in the prior art, manual harvesting efficiency is low, and leaf removing cannot be adjusted in a self-adaptive mode according to crop sizes and irregular shapes in equipment harvesting are solved. Comprising a movable chassis, a leaf threshing and root cutting mechanism, a leaf removing mechanism and a material transferring mechanism, the movable chassis comprises a rack, and a middle through groove is formed in the front-back direction of the rack; the leaf threshing and root cutting mechanism comprises a leaf threshing assembly and a root cutting assembly, and the leaf threshing assembly and the root cutting assembly are connected into the middle barrel groove of the rack through the conveying mechanism. The leaf threshing assembly is located in front of the root cutting assembly. The leaf removing mechanism is located below the output end of the conveying mechanism. The material transferring mechanism comprises a material transferring plate and a material transferring assembly. When the material transferring assembly acts, the leaf-removed cabbage heads output from an outlet of the material transferring plate are conveyed into a material storage pool above the machine frame. The machine can not only improve the harvesting efficiency, but also adapt to green vegetable heads with different sizes and irregular shapes for leaf removal.

The invention discloses a preparation method of liquid compound edible oil, which comprises the following steps: scientifically proportioning refined lard oil and vegetable oil, adding a proper amount of natural antioxidant, mixing, blending and performing low-temperature treatment under specific process conditions to promote high-melting-point saturated triglyceride in the lard oil to preferentially crystallize and separate out, and keeping at constant temperature for a period of time, thereby obtaining the liquid compound edible oil. Then tiny solid fat crystals are removed in a filter pressing or centrifugation mode, and the edible oil which is kept in a clear liquid state at the normal temperature, is good in stability and has the mellow flavor of animal fat and the refreshing taste of vegetable fat is obtained, so that the problems that existing lard oil is in a solid state at the normal temperature and is inconvenient to take and use, negative effects are easily caused to health when lard oil is independently used, and the use cost is low are solved. The flavor is insufficient when the vegetable oil is independently used for cooking and frying the green vegetables.

The invention belongs to the technical field of vegetable agronomic trait molecular marker development and molecular marker-assisted breeding, and particularly relates to a molecular marker suitable for rapid identification of heat resistance traits of green vegetables and molecular marker-assisted breeding and application of the molecular marker. The invention provides a KSAP molecular marker related to heat resistance of green vegetables. The KSAP molecular marker is used for identifying the heat resistance of the green vegetables. The molecular marker obtained by the invention is a heat-resistant KASP molecular marker for green vegetables, and can be used for rapidly identifying heat-resistant and heat-sensitive green vegetables, so that the breeding efficiency of the heat-resistant green vegetables is improved.

1. The name of the design product: aromatherapy diffuser ornament (green vegetable funny). 2. The use of the design product: aromatherapy diffuser ornament, used for diffusing aromatherapy essential oil and ornamental. 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.

The invention provides several kinds of natural saccharification leavening agents and a method for brewing yellow rice wine in a koji-free mode through the natural saccharification leavening agents. The natural saccharification leavening agent is biomass which is harvested from the nature, is not subjected to artificial inoculation and cultivation and has a saccharification or / and fermentation effect; comprising green seedlings of grains, ears of grains in a milk-ripe stage, pine pollen, bee pollen, flowers of edible flowers in a full-bloom stage, part of green vegetables and green edible aromatic plants, part of medicinal and edible plants, medicinal plants and the like. Such as wheat seedlings, green wheat kernels, pine pollen, corn bee pollen, rape bee pollen, kale, peanut seedlings, basil, rosemary, roses, sweet-scented osmanthus, mint, agastache rugosus, lotus leaves, mulberry leaves, leonurus, grape leaves and the like; the raw materials of the natural saccharification leavening agent are easy to obtain, various in variety and convenient to process, the brewed yellow wine can have faint scent, strong fragrance, medicine fragrance and flower fragrance at the same time through reasonable combination, the wine body taste is harmonious, fresh and mellow, the taste is pleasant, and meanwhile multiple health preserving and health care functions are achieved; the natural saccharification leavening agent can be used for grain fermentation at high temperature (about 35 DEG C) without rancidification, so that the stability of a wine brewing process is remarkably improved, and the failure probability of wine brewing is greatly reduced.

The invention discloses high-brittleness pickled green vegetables and a fermentation process thereof, and belongs to a biological fermentation technology, the high-brittleness pickled green vegetables comprise the following raw materials: a main material containing large-leaf green vegetables, an auxiliary material, a brittleness-keeping agent, a composite leavening agent and saline water; the main materials comprise cabbage, garlic sprouts and celery, and the mass ratio of the cabbage to the garlic sprouts to the celery is 20: 1: 1; the composite leavening agent comprises the first leavening agent and the second leavening agent; the first leavening agent comprises a leaf surface treatment agent and a main leavening agent, and the leaf surface treatment agent comprises the following components in parts by weight: 100 parts of zein, 8-10 parts of tannic acid, 2-3 parts of Tg enzyme and 20-25 parts of sodium caseinate modified nano calcium phosphate filler; the main leavening agent is a direct vat set leavening agent, and the addition amount of the main leavening agent is 0.02-0.03% of the total mass of the main materials; the second leavening agent is seaweed oligosaccharide loaded with bromelain. According to the method, the problem that the fermentation degrees of stems and leaves are easily inconsistent in the fermentation process due to large leaf surfaces of the big-leaf green vegetables is solved.

This invention relates to an integrated device for processing bok choy, comprising a frame, a conveying mechanism, a direction adjustment mechanism, a yellow leaf removal mechanism, and a packaging mechanism. The conveying mechanism transports the bok choy and prevents it from overlapping in the vertical and horizontal directions. The direction adjustment mechanism is installed at the output end of the conveying mechanism and adjusts the orientation of the bok choy. The yellow leaf removal mechanism is installed at the output end of the direction adjustment mechanism and removes yellow leaves from the bok choy. The packaging mechanism has multiple stations and is installed below the yellow leaf removal mechanism to package the bok choy into bags. The conveying mechanism, direction adjustment mechanism, yellow leaf removal mechanism, and packaging mechanism are installed in an assembly line configuration on the frame. This integrated device has an ingenious structure, effectively achieving automated and continuous operation of yellow leaf removal and packaging of bok choy. It reduces the labor intensity of workers while improving work efficiency. Furthermore, it has a high degree of automation, requires no manual intervention, and effectively ensures the quality of the bok choy.

The invention belongs to the technical field of food additives, and provides a green-protecting agent as well as a preparation method and application thereof. The pepper extract, the sodium bicarbonate, the thyme extract and the spinach powder in a specific ratio are used as main components of the green-protecting agent, so that the green-protecting agent has a good green-protecting effect, and green vegetables can be kept in a relatively good green color for a relatively long time after being cooked; the green-keeping agent can be used for keeping green of green vegetables in stir-fried dishes, premade dishes and Chinese fast food produced in a central kitchen, can be directly used in vegetable foods, can be directly added with seasonings in the vegetable cooking process as a direct-adding green-keeping agent, and breaks through the limitation that blanching or soaking is needed in most existing color-keeping methods. All the components are food-grade natural extracts or food additives and are safe and non-toxic, so that the safety of a vegetable finished product after the green-protecting agent is used can be ensured.

The utility model discloses a kind of adjustable support frame for anti-lodging test of fermented green vegetables, it is related to the technical field of fermented green vegetable planting and test, including two bases, the both sides of the top of two bases are fixedly installed with connecting rod, the top of connecting rod is fixedly installed with two limit plates, the middle part of two bases and limit plate is equipped with first movable slot, two first movable slots are installed with two support rings for supporting green vegetables between, the both sides of two support rings are installed with adjusting mechanism for driving support ring to adjust support angle. Through the adjusting mechanism set, it is convenient to adjust the angle of support ring horizontally and longitudinally, so as to adjust the support angle of support ring, it is convenient to support the growth direction of green vegetables.

The utility model discloses a sticky trap suspension device for green vegetable planting, and mainly relates to the field of agricultural deinsectization. Which comprises a plurality of stand columns, and a supporting rod is rotationally connected between the stand columns, and is characterized in that a plurality of fixing rings are arranged on the supporting rod, a rotating ring is arranged on one side of each fixing ring and rotationally arranged on the outer side of the supporting rod in a sleeving mode, and an adjusting ring is slidably connected to the rotating ring in the transverse direction; a limiting assembly is arranged between the adjusting ring and the fixing ring, a hanging rope is wound on the adjusting ring, an insect sticking plate is arranged at the bottom end of the hanging rope, a ratchet wheel is arranged at one end of the supporting rod, and a pawl used in cooperation with the ratchet wheel is arranged on the stand column. The insect sticking plate has the advantages that the technical problem that an existing insect sticking plate is inconvenient to hang, adjust and disassemble can be solved, the steps of hanging and disassembling operation of the insect sticking plate are simplified, the use convenience of the insect sticking plate is greatly improved, and the workload of related operation is reduced.

The invention relates to a planting method for interplanting green vegetables between summer-sown fresh-eating broad beans, and belongs to the technical field of broad bean planting. The method comprises the steps of variety optimization, seed soaking treatment and germination accelerating, summer sowing, green vegetable harvesting, broad bean root protection and ridging, frame building and line pulling, scientific water utilization, fresh pod harvesting and the like. The method breaks through the concept that broad beans can only be sown in autumn and planted in winter in the south of Yangtze River, breaks through the technical problem that broad beans planted in the middle-altitude areas, represented by Yunnan, in the south of Yangtze River can normally bloom and bear pods in summer, innovates the planting mode of sowing fresh broad beans in summer and interplanting green vegetables, and increases the yield of green vegetables on the basis of ensuring the high yield of fresh pods of broad beans. The total output value breaks through the new level and can reach 22375 yuan / mu at most, and the maximum economic benefit is obtained on the limited land area.

The invention discloses a brassica chinensis processing, sorting and cleaning all-in-one machine which comprises a conveying assembly, a cleaning assembly and a packaging assembly, the conveying assembly comprises a conveying set, a sorting set and a root cutting set, the sorting set is used for detecting yellow leaves, and the root cutting set is used for cutting off roots; the cleaning assembly is arranged at the output end of the conveying assembly and comprises a first cleaning set, a second cleaning set, a bubble set and a filtering set, the first cleaning set and the second cleaning set are used for cleaning twice, the bubble set is used for bubble cleaning, and the filtering set is used for filtering and recycling waste water; the packaging assembly is arranged at the output end of the cleaning assembly and comprises a first plastic package set, a second plastic package set and a storage box. By integrating the functions of sorting, root cutting, multi-stage cleaning and packaging, automatic continuous processing of brassica chinensis from raw materials to finished products is achieved, and the problems that in the prior art, procedures are dispersed, efficiency is low, and cleaning cleanliness is insufficient are effectively solved.

The utility model discloses an agricultural and sideline product cleaning, drying and dewatering device which comprises a fixing frame, a conveying belt is installed in the middle of the fixing frame, fan frames are fixedly installed at the top of the fixing frame at equal intervals, and air blowers are symmetrically and fixedly installed at the tops of the fan frames. Small and light agricultural and sideline products such as green vegetables are placed at one end of the conveying belt, the green vegetables are conveyed through operation of the conveying belt, when the green vegetables on the conveying belt reach the position of the net plate, the power of the air blower can be increased, the air blower blows the green vegetables on the position of the net plate, water on the green vegetables is blown off, and the green vegetables are conveyed to the conveying belt. According to the green vegetable drying and dehydrating device, green vegetables are conveyed through the conveying belt, the green vegetables are protected through the net plate and prevented from flying around on the conveying belt, the first motor drives the mounting plate to rotate, the poke rods on the mounting plate can poke the green vegetables on the conveying belt, the placing state of the green vegetables is changed, and then the green vegetables are dried and dehydrated under the blowing of the air blower on the rear portion.

A composition containing green vegetables and a method for producing the same are provided. By sealing the composition containing green vegetables in a container in which internal air is replaced with nitrogen, the nutritional components and flavor of the green vegetables are less likely to be lost during storage.

This invention discloses a preparation process for green vegetable-tanned shoe upper leather based on a transfer film method, belonging to the field of environmentally friendly leather tanning technology. Using chromium-free vegetable-tanned raw leather as the substrate, this invention achieves the preparation of green, high-performance shoe upper leather through interface activation modification, combined with water-based plant extract transfer film coating and release paper hot-press transfer film technology. The process includes: preparation of chromium-free vegetable-tanned raw leather, interface activation treatment, preparation of water-based plant extract transfer film coating solution, semi-curing of release paper into a film, hot-pressing lamination, curing and peeling, and final finishing. This invention is entirely free of chromium, formaldehyde, and heavy metals. It uses water-based plant-based resin and natural tannin crosslinking, resulting in high bonding strength between the transfer film layer and the leather substrate, excellent folding and abrasion resistance, and breathability and comfort. It solves the problems of high VOC content, numerous surface defects, and easy coating peeling in traditional transfer film leather. The resulting shoe upper leather meets the OEKO-TEX standard for environmental performance and is suitable for high-end footwear industrial production.

The invention belongs to the technical field of microorganisms, and particularly relates to pediococcus pentosaceus and application thereof in promoting plant growth. The pediococcus pentosaceus ZNRZ-B053 disclosed by the invention is obtained by screening and separating from pickle water, is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 3, 2025, the preservation number is CGMCC NO.36457, and the pediococcus pentosaceus ZNRZ-B053 is classified and named as pediococcus pentosaceus. The strain can well grow in an environment with a temperature of 15-45 DEG C or a pH value of 4-8, has good phosphorus-dissolving and potassium-dissolving capabilities, can well attach, survive and breed on leaf surfaces and rhizosphere of plants, has good bacteriostatic activity on a plurality of fungal pathogenic bacteria and bacterial pathogenic bacteria, can be used for growth and development of plants such as rice, cabbage, green vegetables and cauliflower, and has a wide application prospect. Plant seed germination and root growth can be promoted, so that the plant yield is remarkably increased, and the plant quality is improved.

The invention discloses an insect prevention device for green vegetable planting, and belongs to the technical field of green planting, the insect prevention device comprises a bottom plate, a crawling insect repelling mechanism is fixedly connected to the upper end of the bottom plate, a flying insect trapping mechanism is fixedly connected to the upper end of the crawling insect repelling mechanism, and a photovoltaic module is fixedly connected to the upper end of the flying insect trapping mechanism; through cooperation of the crawling insect repelling mechanism and the flying insect trapping mechanism, insect prevention is carried out in a physical mode in the whole process, an intermittent knocking and vibrating repelling mode is adopted for crawling insects, a lamplight and attractant matched trapping mode is adopted for flying insects, no pesticide or insecticide is needed, and the environment-friendly and energy-saving environment-friendly insect trapping device is suitable for large-scale popularization and application. The influence of pesticide residues on the vegetable quality is fundamentally avoided, the safety and nutritional value of the green vegetables are guaranteed, a physical insect prevention mode cannot pollute soil, water sources and air, beneficial organisms cannot be damaged, the ecological balance of a planting area is favorably maintained, and the sustainable development of an agricultural ecological system is promoted.

The present invention discloses a method for cultivating double haploid of fragrant green vegetable by inducing parthenogenesis through distant hybridization. Using non-heading Chinese cabbage 'Fragrant Green Vegetable' as the female parent and broad bean 'Japanese Big White Skin' as the male parent, artificial pollination hybridization is carried out, and brassinolide solution is sprayed to induce parthenogenesis, so as to cultivate the double haploid of fragrant green vegetable. As long as artificial cross-pollination is carried out and combined with the application of brassinolide solution, the double haploid of fragrant green vegetable can be obtained, which can accelerate the rate of cultivating high-quality germplasm resources of fragrant green vegetable.

The invention provides a gene transcription molecular marker for detecting the aging degree of green vegetable seeds and application of the gene transcription molecular marker. According to the method, a green vegetable aging related gene is taken as a molecular marker, real-time fluorescent quantitative polymerase chain reaction detection is carried out on the expression level of the gene through a specific primer pair, standardized correction is carried out in combination with a reference gene ACT7, and evaluation of the aging degree of green vegetable seeds is realized. The invention further screens and verifies the molecular marker through transcriptome sequencing and differential expression analysis, and establishes an aging discrimination threshold based on absolute quantitative analysis: taking BnaCng12660D as an example, when 1000 ng total RNA is taken as a reverse transcription template, if the mRNA copy number of the target gene is greater than 1.62 * 10 < 12 > copies / [mu] L cDNA reaction system, it is determined that the seed enters an aging initial early warning stage. The invention provides a detection kit and application thereof in seed vigor evaluation. The method can realize rapid, objective and quantitative detection in the early aging stage, and is suitable for quality monitoring and production application of green vegetable seeds.

The invention discloses a green vegetable inter-plant weeding robot, and relates to the technical field of agricultural mechanical equipment. A walking mechanism is arranged at the bottom of the main body; the first weeding mechanism is arranged at the bottom of the main body, and the first weeding mechanism is used for cleaning weeds on the advancing route; the second weeding mechanism is arranged at the top of the main body, and the second weeding mechanism is used for cleaning weeds between plants; the positioning identification system is arranged on the main body and is used for identifying weeds; the control system is arranged in the main body, and the control system is electrically connected with the first weeding mechanism, the second weeding mechanism, the positioning recognition system and the walking mechanism. According to the weeding robot, weeds on the advancing route and inter-plant weeds are cleaned, the inter-plant weeds can be accurately positioned and cleaned, vegetable plants are prevented from being damaged, and the problem that an existing weeding robot is difficult to accurately clean the inter-plant weeds is solved.

The application discloses an agricultural biological stimulant preparation and a preparation method and application thereof, and belongs to the field of agricultural biological stimulant preparation. The agricultural biological stimulant preparation comprises the following components (in percentage by weight): 5-50% of water extract of by-product of Auricularia auricular's fruiting body, 1-20% of thymol, 0.5-10% of Tween, 1-10% of ethyl acetate and 2-80% of water. The thymol in the agricultural biological stimulant preparation is sufficient in the market and easy to obtain. The water extract of the mycorrhiza and / or the fruiting body of Auricularia auricular is a resource recycling of by-product of agricultural products, and is safe to the environment. The agricultural biological stimulant preparation is suitable for green and organic agricultural product production, and has remarkable economic and social benefits and wide application prospect. The biological stimulant preparation is used in foliar spraying of green vegetables, so that the yield and quality of the green vegetables can be remarkably improved.

1. Name of the designed product: packing box (small green vegetable). 2. Use of the designed product: for packing small green vegetable. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1. 5. Other circumstances or explanations: the part marked A is made of transparent material.

The application discloses an automatic vermicelli machine, and relates to the technical field of vermicelli machines. The machine comprises a vermicelli steaming box, a tray, a tray driving device, a main material food material feeding device, an auxiliary material food material feeding device, a vermicelli conveying device, a vermicelli cutting device, an automatic box feeding device and a fast food packaging device. The main material food material feeding device is used for spreading edible oil and flour paste on the tray. The auxiliary material food material feeding device is used for spreading egg liquid, meat paste, green onion or / and green vegetable on the surface of the flour paste on the tray. The tray driving device is used for feeding the tray into the vermicelli steaming box. After the vermicelli is steamed, the tray driving device moves the tray out of the vermicelli steaming box, and the main material food material feeding device moves the vermicelli on the tray to the vermicelli conveying device. The application realizes automatic box feeding, automatic main material spreading, automatic auxiliary material adding, tray automatic feeding and discharging of the steaming box, vermicelli cutting, automatic vermicelli conveying, box feeding and fast food packaging, and greatly improves the automation degree.

This invention discloses a method for preserving the green color of leafy green vegetables used in fillings. The method involves first irradiating fresh leafy vegetables with alternating low-intensity pulsed light and ultraviolet C rays to maintain the integrity of the chloroplasts. Next, the irradiated leafy vegetables are subjected to enzyme inactivation and sterilization. Then, the vegetables are soaked in a solution of maltodextrin and sodium caseinate, dried, and finally cut, seasoned, stuffed, steamed, packaged, and refrigerated at 4°C to obtain a pre-prepared dish containing green vegetables. Vegetables processed using this method show a particularly significant improvement in green preservation after reheating following one week of refrigeration at 0°C–4°C. The preparation method provided by this invention is simple, uses pollution-free and inexpensive raw materials that are readily available, and solves the problem of yellowing and softening of leafy green vegetables during processing and storage, demonstrating its feasibility for application.

To provide a natto product that relieves a person from the unpleasant task of washing a bowl and chopsticks stained with sticky natto after eating the natto, and allows the person to enjoy the original taste of the natto without the smell of the natto transferring to other side dishes when eating the other side dishes immediately after eating the natto. [Solution] The natto product of this invention comes in a cup-shaped container, with natto filling about 1 / 4 of the container's height. You can freely add the desired amount of rice, sauce, mustard, green onions, green vegetables, etc. directly into the container, and after finishing the meal, you can put the used spoon, plastic bag, and lid into the paper cup and dispose of the entire container as combustible waste.