14 results about "Sweet Peppers" patented technology

The invention relates to a method for cultivating infinite growth type plants (100), such as tomato plants, capsicum annuum plants, cucumber plants and / or eggplants, suspended on a suspended conveying device in a cultivation area (10) of an indoor farming site with a plurality of planting zones (11), such as in a greenhouse, a vertical farm or a climate-controllable warehouse, the method comprises the steps of scanning one or more parameters of a plant (100) (e.g., an agricultural product of the plant) with a scanning device arranged in a central operating area (20) of the farming site, characterizing the plant (100) as a plurality of different harvest maturity stages based on the scanned parameters, moving the plant (100) to a cultivation area, and displaying the plant (100) in the central operating area (20). Comprising picking the plants into a plurality of planting zones (11) based on the harvest maturity stages of the plants, where the plants (100) are picked in a plurality of groups, and where each group of picked plants is moved into a respective planting zone (11).

The utility model provides multi-angle vibration spraying ice hanging equipment, and relates to the technical field of ice hanging machines. A discharge port; the spraying device is arranged in the discharging opening and used for spraying water mist to the shredded sweet peppers; and the screening mechanism is arranged on the outer side of the discharging opening and used for screening the spraying device, the spraying device comprises a fixing plate, the fixing plate is fixedly connected to the left side of the ice hanging machine, and a water tank is fixedly connected to the top of the fixing plate. According to the device, the water pump is started, water in the water tank is pumped out into the water pipe through the water pump, enters the arc-shaped pipe through the corrugated pipe and is sprayed to the shredded sweet peppers through the spray head, the arc-shaped spray head is combined with cold air of the discharging port, so that the surfaces of the shredded sweet peppers are quickly frozen, and the shredded sweet peppers are uniformly frozen; meanwhile, a square pipe and a spray head at the bottom spray towards the top, so that the bottoms of the shredded sweet peppers are frozen, an existing freezing mode is replaced, and the efficient freezing effect is achieved.

The invention relates to the technical field of enzyme preparation, in particular to an anti-immune viable bacterium enzyme preparation device which comprises a cleaning tank, a spherical supporting frame, a first driving assembly, a second driving assembly and a clamping assembly, a spherical cavity is formed in the cleaning tank, sterile water is contained in the spherical cavity, the interior of the spherical supporting frame is hollow, and the upper end and the lower end of the spherical supporting frame are through. According to the device, the spherical supporting frame and the clamping assembly are arranged, after the clamping assembly clamps the sweet peppers, the spherical supporting frame is turned over so that the clamping assembly clamping the sweet peppers can rotate to the position below the water surface of sterile water, then air containing infectious microbes in a sweet pepper cavity is completely replaced with the sterile water, then the sterile water is replaced with the sterile air, and then the sterile water is replaced with the sterile air; the method comprises the following steps: feeding the sweet peppers into a fermentation tank through a material outlet to ensure that all air in the sweet pepper cavity is air without infectious microbes, preventing enzyme product spoilage caused by the fact that the air in the sweet pepper cavity is not exhausted, finally conveying the sweet peppers into the fermentation tank through the material outlet, and fermenting the sweet peppers in the fermentation tank to generate enzyme.

The invention relates to the technical field of Chinese herbal medicines, and particularly discloses a Chinese herbal medicine tea for supplementing necessary nutrients for human body deficiency and a preparation method thereof.The Chinese herbal medicine tea is prepared from, by weight, 2-5% of stevia rebaudiana leaves, 6-9% of fructus lycii, 5-7% of hippophae rhamnoides, 7-9% of rhizoma cyperi, 3-6% of basil leaves, 6-9% of siraitia grosvenorii seeds, 5-7% of codonopsis pilosula and 14-16% of endothelium corneum gigeriae galli. The composition is prepared from the following raw materials in percentage by weight: 6-9% of dogwood, 6-9% of wild jujube pulp, 4-6% of frosted perilla fruit, 5-7% of rose buds, 8-10% of dried beancurd stick skin, 2-4% of sonchus oleraceus, 2-4% of yuan mushroom and 2-5% of sweet pepper. Various raw materials are selected and processed to prepare the tea bag, tea water of the tea bag can effectively supplement various nutrient substances and trace elements which are lacked and necessary for the body of a drinker, enhance the viscera function and physical quality of the drinker, improve memory, tonify qi and blood, promote blood circulation to remove blood stasis, regulate cold, heat, yin and yang, relieve nerves and regulate mood, and meanwhile the tea drink is fresh and sweet and has a good health care effect. The tea bag disclosed by the invention is simple to prepare and beneficial to popularization.

The invention discloses an instant sausage and a preparation method thereof. The instant sausage main materials comprise pork, beef (containing other tissues such as beef tendons), chicken, fish, shrimp and other fresh meat sources or single meat of animal meat sources or two or three combined meat of the fresh meat sources or the animal meat sources; the auxiliary materials comprise radish, sweet pepper, basil, cumin, salt, monosodium glutamate, ethyl cinnamate, lotus root starch, eucalyptus oil, jaboticaba leaf extract and wasabi extract. According to the instant sausage disclosed by the invention, the wasabi extract and the jaboticaba leaf extract are added, so that the antioxidant, antibacterial and preservative effects of the instant sausage are improved. Particularly, after the wasabi extract and the lotus root starch are added, the hardening speed of the meat can be delayed, the original taste and fragrance of the raw material meat are reserved, and the color enhancing effect is achieved. The prepared instant sausage is not added with nitrite, and is better in taste and healthier.

The utility model relates to a miniature capsicum annuum seed extractor which comprises a top plate and a transverse moving mechanism arranged at the bottom of the top plate, a moving block of the transverse moving mechanism is connected with a rotating mechanism, and an output shaft of the rotating mechanism is connected with a fixing assembly used for fixing capsicum annuum fruits. A tray is arranged under the fixing assembly and arranged on an installation platform, and the installation platform is arranged on a first lifting mechanism through a plane thrust ball bearing. A second lifting mechanism is fixedly arranged on the right side of the first lifting mechanism, a placing platform is fixedly arranged above the second lifting mechanism, a supporting frame is placed above the placing platform, and the supporting frame is sleeved with a net bag; the left end and the right end of the transverse moving mechanism on the top plate are respectively and fixedly provided with a spring piece, the two spring pieces are respectively connected with an arm rod, the free end of one arm rod is fixedly provided with a blade, and the free end of the other arm rod is fixedly provided with a scraping plate. The miniature sweet pepper seed extractor is high in automation degree, and the seed collecting efficiency is greatly improved.

1. Name of the product in this design: Swimsuit (H296190 Sweet Pepper Orange). 2. Intended use of this design: for wearing. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: the front view. 5. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 6. Other situations requiring explanation: Other explanation: The dashed lines in each view are sewing threads.

The present application relates to a kind of African flavor composite spice composition and its application, belong to food flavoring technical field.The composition described in the present application includes the following weight parts of component: 18~25 parts of galangal powder, 4~8 parts of cumin powder, 5~15 parts of smoked pepper powder, 8~15 parts of coriander seed powder, and the weight ratio of galangal powder and cumin powder is (2.5~5):1.The present application is based on the core cooking demand of long time stewing, charcoal roasting in Africa, adopts galangal as the core to build high-temperature flavor skeleton, and multiple components are synergized to form the complete system of "high-temperature lock aroma - double deodorization and flavor enhancement - all-scenario adaptation".Compared with traditional formula, high-temperature aroma retention, deodorization effect is significantly improved, and the pain points of traditional formula high-temperature flavor loss, insufficient deodorization capacity can be solved from the root.

The invention discloses a sour and sweet chili sauce and a preparation method thereof. A formula of the sour and sweet chili sauce comprises pickled Erjingtiao red pepper, pickled philippine flemingia root, fresh red sweet pepper, purified water, garlic, brewed vinegar, edible salt, white granulated sugar, hydroxy propyl distarch phosphate, monosodium glutamate, citric acid powder, potassium sorbate powder, xanthan gum, konjac glucomannan and the like. The raw material pretreatment adopts 0.02% cellulase at 45 DEG C to carry out enzymolysis on the red sweet peppers, so that vitamin C is reserved and pectin is released; the black garlic is fermented at 65 DEG C for 20 days to eliminate spicy taste, and forms flavor complementation with the fresh garlic. According to the present invention, the Maillard reaction is precisely controlled through the 130 DEG C gradient boiling, the double-stage colloid mill grinding is performed to achieve the 150 mesh, the xanthan gum-konjac gum compounding system is combined to achieve the fine texture, the 121 DEG C / 15 s ultra-high temperature instant sterilization and the flavor retention, and the industrial upgrading of the traditional fermented food is achieved through the enzyme engineering, the non-enzyme browning control, the colloid compounding and other technical innovations; the obvious technical advantages are formed in the aspects of sensory quality, nutrition maintenance and processing efficiency.

Provided are: a taste-enhancing composition capable of enhancing the taste of a food by being blended in the food; a method for producing the taste-enhancing composition; and a method for enhancing the taste of a food. A first embodiment of the present invention relates to a taste enhancing composition containing one or more spices selected from the group consisting of heat-treated cumin, red pepper powder, ferula asafetida, and mustard seeds. A second embodiment of the present invention relates to a method for producing the composition for enhancing taste, comprising heating at least one spice selected from the group consisting of cumin, red pepper powder, ferula asafetida and mustard seeds under predetermined conditions. A third embodiment of the present invention relates to a method of enhancing the taste of a food product, comprising blending the taste enhancing composition in a food product.

The invention belongs to the field of application of a microbial fermentation technology, and particularly relates to application of Penicillium Polish in fermentation for improving the flavor of a dark tea product. The invention discloses a Penicillium pomelo XL6-1, and the preservation number of the Penicillium pomelo XL6-1 is CCTCC (China Center for Type Culture Collection) NO: 2023483. The solid-state fermentation of Penicillium Polish is utilized to significantly change the volatile flavor components of the dark tea, significantly reduce the acerbity components of the dark tea, and enhance the volatile flavor components with sweet pepper fragrance and pea fragrance. Meanwhile, the black tea subjected to solid-state fermentation of the Penicillium baumannii has relatively high activities of peroxidase, polyphenol oxidase and the like, and plays an important role in forming and regulating the quality of the black tea. In conclusion, the strain shows the potential as a dark green tea flavor adjusting leavening agent, and is beneficial to flavor improvement when being applied to fermented dark green tea.