50 results about "Tree germander" patented technology

The invention discloses an extraction method of abelmoschus esculentus pectin. The extraction method of the abelmoschus esculentus pectin comprises the following steps that (1) fresh abelmoschus esculentus fruits are selected and thoroughly cleaned with water; (2) the thoroughly washed abelmoschus esculentus fruits are crushed with a food crusher; (3) distilled water is added to the crushed abelmoschus esculentus fruits, the Ph value is adjusted, and microwave extraction is carried out; (4) extracted liquid is filtered and cooled down to the room temperature, activated carbon is added to the cooled liquid, and then the liquid is heated in a water bath mode for decoloration; (5) filtering is carried out, decompression concentration is carried out on the filtered liquid, then absolute ethyl alcohol is added, and the liquid is stirred and made to stand, so that the pectin is deposited; (6) the pectin is centrifugalized by a centrifugal machine, supernatant is removed to obtain thick paste, and the thick paste is cooled and dried to obtain abelmoschus esculentus pectin dry powder. Through the extraction method of the abelmoschus esculentus pectin, the man hour is short, energy consumption is low, technological operations are easy to control, the extraction efficiency is high, and the structural stability of the abelmoschus esculentus pectin is effectively retained. Due to the fact that the actived carbon is added for decoloration, the abelmoschus esculentus pectin is pure white, no impurity is left after the abelmoschus esculentus pectin powder is dissolved and clarified, and the pectin extraction rate accounts for more than 18% of fresh fruits.

The invention discloses a cultivation method for new okra varieties. The cultivation method includes seeding and planting management and sexual hybridization of okra parents, pollen activity of the okra parents is tested, the okra parents are assisted in sexual hybridization by means of manual castration and pollination when the pollen activity of the okra parents reaches more than 30%, seeds are collected, hybrid progenies are screened and purified, expressed characters of the parents and the hybrid progenies are compared in the same planting environment, the hybrid progenies with excellent characters are screened out and inbred, and the excellent characters are purified and stabilized. The okra varieties 'Wu Fu' and 'pentagon' are used as female parents, red okra is used as a male parent, sexual hybridization is performed by means of manual pollination, and the obtained new okra varieties have the advantages of nutrient-rich pods, long collecting period, high yield per mu and the like as compared with the female parents 'Wu Fu' and 'pentagon', have the advantages of excellent pod quality, short plant form, lodging resistance and the like as compared with the male parent red okra, and are novel healthcare new vegetable varieties with excellent quality.

The invention belongs to the technical field of natural extracts and relates to a method for efficiently extracting okra polysaccharide, in particular to a process for extracting okra polysaccharide from okra. According to the method, hibiscus coccineus, a kind of okra, is adopted as a raw material, and complex enzymes which comprise cellulose, pectinase and bovine trypsin are adopted for enzymolysis extraction. Compared with such a manner that a single enzyme is adopted for extraction in the prior art, the method has the advantage that the okra polysaccharide extraction efficiency is greatly improved.

The invention discloses a selenium-rich okra cultivation method and relates to the technical field of okra cultivation. The selenium-rich okra cultivation method comprises the following steps of seed selection and soaking, coating processing, sowing and seedling raising, land selection and preparation, transplantation and field planting, field management and harvesting. The selenium-rich okra cultivation method makes okra growth vigorous and disease-resistant capability strong, and cultivated okras are high in yield and good in quality.

The invention discloses a preparing method of okra tea. The preparation method comprises the following steps: picking ripe okra, cleaning, then carrying out disinfection sterilization treatment, slicing into thin slices, drying until the moisture content is less than 1% by weight, stir-frying alone or together with one or more of barley, rice and glutinous rice, and stir-frying until the okra is slightly yellow. The method enables the okra to be preserved for a long time and be convenient to carry, has efficacies preserved intactly, is in favor of deep development of the okra, and solves the problem of long distance transport.

The invention, belonging to mask technology field, relates to a mask with plant essence fluid as the ingredient, especially to a peach gum mask, prepared from, by weight, 80- 100 parts of peach gum fluid, 20- 25 parts of gumbo juice, 0.5- 1.0 parts of ethanol aqueous solution with the weight percent concentration of no less than 40%, 60 parts of distilled water, 2-5 parts of egg white, 2-3 parts of peach blossom essential oil, and 5-6 parts of lubricant; when the weight component of peach gum fluid and okra juice is no less than 4:1, it is suitable for dry skin; when the weight component of peach gum fluid and okra juice is no more than 4:1 and no less than 2:1, it is suitable for neutral skin; and when the weight component of peach gum fluid and okra juice is no more than 2:1, it is great for oily skin; the whole manufacturing process is simple, the ingredients is natural and easy to get, good absorption, favorable effect, no additives and side effect, and has the effect of lowering pressure, moisturizing, whitening, anti-freckle, anti-wrinkle and tendering skin.

The invention discloses a sesame-flavour abelmoschus esculentus sour-milk and a production method thereof. The production method of the sesame-flavour abelmoschus esculentus sour-milk comprises the following steps: firstly, preparing mixed solution of abelmoschus esculentus and sesame leaves, as well as liquid milk; and then, blending the raw materials, carrying out high-speed shearing, carrying out filtering, carrying out pre-heating, carrying out homogenizing, carrying out sterilizing, carrying out cooling, carrying out fermenting by using compound bacteria, carrying out filling, and carrying out refrigerated post-ripening, so that the sesame-flavour abelmoschus esculentus sour-milk is prepared. The protein content of the sour milk produced by the production method is 4.0% or higher; moreover, the sesame-flavour abelmoschus esculentus sour-milk is enriched with 8 amino acids which are essential to the human body, as well as soluble fibre, flavones, vitamins, minerals and the like. The sesame-flavour abelmoschus esculentus sour-milk is rich in nutrition, as well as fine and smooth in taste; moreover, the sesame-flavour abelmoschus esculentus sour-milk has compound flavour composed of the following three kinds of aroma: refreshing aroma of the abelmoschus esculentus, unique aroma of the sesame, and mellow milk aroma of the fermented microorganisms.

The invention provides a chicken feed containing okra and a chicken raising method, and belongs to the technical field of poultry cultivation. The chicken feed is made by mixing and compounding a basic material and Chinese herbal medicines according to a certain proportion by weight, wherein the basic material of the chicken feed comprises the following components of rice, corn flour, rice bran and wheat husks; the Chinese herbal medicines comprise the following components of okra powder, radix isatidis, radix ophiopogonis, hops, dried orange peel, glossy privet fruits and cucumber seeds. When being used for raising chickens, the chicken feed in different component compounding ratios is used for raising the chickens at different growth stages. According to the chicken feed disclosed by the invention, the raw materials are natural, harmless, safe and reliable, and do not have any side effects. The chicken feed and the chicken raising method, disclosed by the invention, are used for raising the chickens, so that the disease occurrence rate of the chickens is low, the survival rate is high, the growth condition is good, the chickens are strong and active, the quality of chicken meat is good, the nutrient value is high, and the mouth feel of the chicken is fragrant, sweet and delicious.

The invention relates to an interplanting method for peppers and abelmoschus esculentus and belongs to the field of agricultural planting. According to the interplanting method for peppers and abelmoschus esculentus, a row of abelmoschus esculentus is planted between two rows of peppers, the planting row interval between every two adjacent rows of peppers ranges from 0.5 m to 0.8 m, the planting row interval between every two adjacent rows of abelmoschus esculentus ranges from 0.7 m to 0.9 m, the pepper plant spacing of the pepper planting rows ranges from 0.35 m to 0.5 m, and the abelmoschus esculentus plant spacing of the abelmoschus esculentus planting rows ranges from 0.35 m to 0.5 m. Peppers and abelmoschus esculentus are interplanted, the yield can be increased at the same time, and the purpose of double harvesting is achieved.

The invention belongs to the technical field of food preparation and relates to lemon-flavor dried shrimps which are prepared from dried shrimps as the main raw material. Main raw materials contain dried shrimps, fresh lemon, rose, Flos Sophorae, matrimony vine, abelmosk, ginger, perilla leaf, dried orange peel, Chinese prickly ash, fish sauce and white wine. the preparation comprises the following steps: grinding fresh Flos Sophorae, matrimony vine, fresh abelmosk, ginger and fresh perilla leaf to prepare mixed liquor, and fetching a supernatant; grinding lemon to obtain lemon juice, mixing the lemon juice and the supernatant, adding fish sauce and white wine, and sterilizing for 5-10 min to obtain a pickling solution; putting fresh dried shrimps into the pickling solution and immersing to obtain pickled shrimps, putting the pickled shrimps into boiled fresh water, and taking out the peeled shrimps and draining after the peeled shrimps turn colors; drying and putting the dried shrimps into a cloth bag, removing peel to obtain dried peeled shrimps, and putting the dried peeled shrimps into a sealing bag so as to obtain a finished product, namely the lemon-flavor dried shrimps. The raw materials are natural and easily available. The preparation technology is simple. The product has rich nutrients and good mouthfeel, is convenient to eat and is environment-friendly in production.

The invention provides a germination accelerating method for okra seeds. The method includes the steps of firstly, soaking the okra seeds in water of 40-55 DEG C for 30-50 minutes, removing the shriveled seeds, fishing out, and draining; secondly, soaking the okra seeds processed in the first step with a seed soaking agent for 1-2 hours, taking out, and washing with saturated lime water until the surface skin of the okra seeds has no mucus; washing with clean water until the surface skin of the okra seeds is odorless; fishing out the okra seeds, and draining; thirdly, placing the okra seeds processed in the second step into a container containing nutritional liquid, placing the container into a heat-preservation box, feeding air into the container for 5-10 minutes every other 30-60 minutes, and sowing until 90% of the seeds germinate. The germination accelerating method has the advantages that the oxygen deficiency problem during seed soaking can be solved, and the germination rate of the okra seeds and the nutritional components of okra can be increased greatly.

The invention discloses a producing and freshness retaining process of okra scented tea. The producing and freshness retaining process mainly comprises the following steps of 1, picking, wherein before okra flowers are closed after okra blooms, manual judgment and harvesting are carried out according to the flower closing degree; 2, selecting and removing, wherein the picked okra flowers are selected and removed according to the shape, size, stamens and colors; 3, drying, wherein the okra flowers obtained after selecting and removing are dried in a drying machine; 4, sterilizing, wherein the dried okra flowers are subjected to ultraviolet sterilization; 5, moisture regaining, wherein due to the fact that the dried okra flowers are likely to be broken, moisture regaining is carried out indoors at the humidity of 50% for 15 min; 6, sorting and packaging, wherein the okra flowers obtained after moisture regaining are sorted and packaged; 7, storage, wherein the packaged products are stored in the normal-temperature, ventilating, clean, dry, dampproof and odorless environment. The nutritional ingredients, color and luster of the okra scented tea are basically consistent with those of fresh flowers, the freshness degree of the flowers is kept to the maximum extent, few nutritional ingredients are lost, and the effect is better.

The invention discloses sauce-flavored fermented bean curd and a preparation method thereof. The sauce-flavored fermented bean curd are prepared from the following raw materials in parts by weight: 120-220 parts of soybeans, 25-50 parts of chili sauce, 20-50 parts of shrimp meat powder, 50-120 parts of okra pulp, 50-100 parts of dried meat floss, 40-60 parts of perilla meal, 50-120 parts of vitalgluten, 12-20 parts of edible salt, 8-15 parts of chili powder, 0.5-2 parts of white spirit and 0.5-2 parts of a compound flavoring agent. The sauce-flavored fermented bean curd is rich and comprehensive in nutrients and scientific and reasonable in collocation, integrates dual nutritional values of fermented bean curd and okra, is high in protein content and rich in unsaturated fatty acids, aminoacids, group vitamins, minerals and antioxidant substances, has not only the taste of shrimp meat and the dried meat floss but also the rich sauce flavor, is excellent in taste, and not only is crispin taste but also has the effects of resisting thermal stress, resisting fatigue and enhancing immunity.

The present invention relates to an abelmoschus esculentus solid drink which mainly includes abelmoschus esculentus seed powder and is characterized by comprising Chinese yam powder, momordica charantia powder, and taraxacum mongolicum powder. The weight percentages of the above components are as follows: abelmoschus esculentus seed powder 30-60%, Chinese yam powder 5-20%, momordica charantia powder 5-20%, and taraxacum mongolicum powder 5-20%.

The invention discloses poria cocos health-care biscuits and a preparation method thereof. The poria cocos health-care biscuits comprise the following raw materials by mass: 200-300 parts of plain flour, 10-12 parts of wheat germ flour, 10-15 parts of poria cocos, 10-15 parts of walnuts, 10-12 parts of mealworm powder, 8-10 parts of phaseolus calcaratus, 5-10 parts of okra, 5-10 parts of fructus ziziphi jujubae, 5-10 parts of semen nelumbinis, 3-5 parts of astragalus membranaceus, 3-5 parts of rhizoma atractylodis macrocephalae, 2-3 parts of cortex cinnamomi, 10-40 parts of honey, 3-5 parts ofa bulking agent, 1-2 parts of a foaming agent, 1-2 parts of a leavening agent, and 10-30 parts of salad oil. In the preparation, the different raw materials are grinded and stirred to be pasty, and mixed with the flour and the wheat germ flour to prepare a germ cake. After the germ cake is baked, the nutrition is abundant, the mouthfeel is good, and effective ingredients are easily absorbed by ahuman body.

The invention relates to a honey jam dried bean curd, which is prepared from the following raw materials by weight (kg): 100-110 of soybean, 10-12 of honey, 5-6 of walnut kernel, 2-3 of pine pollen, 1-2 of dextrin, 1-2 of sucrose, 0.8-1 of Fructus Sophorae, 1-1.2 of Coix lacryma-jobi, 0.8-1 of sharpleaf galangal fruit, 4-5 of mulberry fruit, 4-5 of Sechium edule, 3-4 of Schisandra chinensis, 1-1.2 of Abelmoschus esculentus, 0.8-1 of Suberect Spatholobus Stem, 2-3 of scallop skirt powder, 5-6 of minced pumpkin, 2-2.5 of plaster, and 4-5 of a nutritional additive. The dried bean curd provided by the invention has heavy aroma. The added honey and walnut can facilitate intelligence and nourish brain, improve agility and supplement physical strength, and strengthen resistance to diseases. Also the added Sechium edule and Schisandra chinensis have comprehensive nutrition, and can enhance the body's disease resistance. In addition, the dried bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of supplementing vital qi, benefiting intestines and stomach, warming spleen and kidney, enriching blood and promoting blood circulation.

The invention relates to health abelmoschi corolla-blueberry fruit wine and a preparation method thereof. The abelmoschi corolla-blueberry fruit health wine is prepared from the following components: dried abelmoschi corolla fruits, dried abelmoschi corolla petals, blueberry fruits and Chinese rice wine, wherein every liter of the Chinese rice wine contains 60-70g of dried abelmoschi corolla fruits, 4-8 dried abelmoschi corolla petals, 30g of blueberry fruits, 20g of rock candy. The preparation method of the health abelmoschi corolla-blueberry fruit wine comprises the following steps: adding base liquor, adding the prepared dried abelmoschi corolla fruits, dried abelmoschi corolla petals, blueberry fruits to obtain a mixture, putting the mixture in a shade place for 3-4 months, thereby obtaining the finished health abelmoschi corolla-blueberry fruit wine product. By analyzing the components of the abelmoschi corolla fruits, the blueberry fruits and the Chinese rice wine, the four main materials are sufficiently mixed to achieve the best health effect on a human body, especially, the nutrient ingredients of the abelmoschi corolla and the blueberry fruit are sufficiently absorbed by the Chinese rice wine, and the health effect of the Chinese rice wine to the human body is combined, so that the health wine prepared by the preparation method not only can be used for overcoming the defect that the nutrient ingredients of the edible abelmoschi corolla and the blueberry cannot be sufficiently absorbed by the human body; moreover, the abelmoschi corolla, the blueberry and the Chinese rice wine act with one another to form relatively obvious health effect.

The invention discloses a hibiscus coccineus tissue culture method and belongs to the technical field of plant biology. The hibiscus coccineus tissue culture method comprises explants preparation and light quality treatment and concretely comprises selecting mellow and plump hibiscus coccineus seeds, washing the seeds through flowing water for 1.5-2h, carrying out disinfection through alcohol with a concentration of 70% for 30s, carrying out disinfection through mercuric chloride with a concentration of 0.15% for 6-8min, carrying out washing through sterile water 5-6 times, immersing the seeds in sterile water for 12-24h, inoculating a 1 / 2 MS with the seeds, carrying out culture under white light for 5-7 days, cutting off cotyledons with petiole as explants, inoculating a MS with 0.05mg / L of NAA with the explants, carrying out culture for 20 days, cutting off a terminal bud with two true leave as explant, inoculating a MS with 0.10mg / L of NAA and 0.05mg / L of 6-BA with the terminal bud, and culturing the MS under light emitting diode (LED) light with blue, red and green combined light according to 3: 1: 1 and carrying out light culture for 35 days. The LED light with blue, red and green combined light according to 3: 1: 1 is suitable for hibiscus coccineus tissue culture seedling growth. The method has the advantages of simple processes, fast and good plant growth, energy saving and environmental friendliness, has an important effect in hibiscus coccineus rapid propagation in vitro or molecular breeding research and has high actual application value.

The invention discloses okra health-care noodles. The okra health-care noodles comprise the following raw materials in parts by weight: 70-80 parts of wheat flour, 20-30 parts of oatmeal flour, 18-23 parts of okra powder, and 0.3 parts of soda ‑1.5 parts, 0.5‑2 parts of salt and appropriate amount of water. The invention adopts a kind of okra health-care noodles, which can help the three-high elderly to play a health-care effect to a certain extent, and has a delicate taste and a good taste; because the okra powder is added in the invention, the okra powder has the functions of inhibiting cholesterol absorption, improving blood lipid concentration, protecting gastric mucosa and other health effects, and studies have shown that okra juice is also helpful in preventing senile diabetes and senile calcium deficiency and other diseases. The nutrition, health care and environmental protection food pursued can also produce good social and economic benefits.

The invention discloses a making technology of an abelmoschus esculentus solid beverage, and belongs to the technical field of food processing. A common abelmoschus esculentus beverage is made from raw materials of okra flowers or okra fruits, but the nutrient value and the purpose of okra roots are neglected, so that resource waste is caused. A solid abelmoschus esculentus beverage has the disadvantage of being easy to agglomerate when being brewed or astringent in mouth feel, more liquid abelmoschus esculentus beverages exist in the market, but liquid beverages are inconvenient to carry and preserve during travelling. White granulated sugar, or honey or plant sugar is used as a flavoring agent of most of existing abelmoschus esculentus beverages, so that most of the abelmoschus esculentus beverages are not suitable for diabetics to drink. According to the making technology disclosed by the invention, the slurry of abelmoschus esculentus roots and abelmoschus esculentus flowers is used as a raw material, xylitol is used as a flavoring agent, a puffing and crushing technique is adopted, and the abelmoschus esculentus solid beverage which is fragrant and glutinous in mouth feel, suitable for being brewed with cold water or hot water, diversified in application crowd ranges and convenient to carry and preserve is prepared. The abelmoschus esculentus solid beverage is low in making cost, simple in making process and good in application prospects.

The invention relates to okra fermented bean curds which are obtained by fermentation of bacillus natto. A fermentation method is strictly controlled, and in later-stage fermentation, and okra juice is added, so that the flavor of the natto is improved, unique fragrance is formed, and the problem that natto foods are not liable to accept by Chinese consumers is solved. The okra fermented bean curds are rich in natto viable bacteria and various functional factors such as nattokinase, natto isoflavones, Zaoqingsu and vitamin K2, not only can regulate the balance of microbial population of intestinal tracts, but also have the function of thrombolysis, and are free from any additives. The shelf life of the fermented bean curds is prolonged.

A method of producing black tea with okra flower comprises the steps of picking; making fine adjustment; baking, to be specific, picking out serial flower tea fixed, hanging in a dryer for standing, and drying immediately at 60-70 DEG C with the dryer rotating at 10-20 r per min; spreading for cooling; fermenting for the first time, to be specific, placing the okra flower tea flat on a dry clean floor, and piling at the ambient temperature of 18-20 DEG C to the thickness of 20-25 cm for 4-5 h; spreading for cooling, to be specific, spreading the dried okra flower tea for 20-30 min; fermenting for the second time, to be specific, fermenting again the okra flower tea, and piling to the thickness of 8-12 c in a fermenting room at 22-28 DEG C under the relative air humidity increased to 95% for 6-8 hours of fermenting; packaging. The method provides double drying steps both at high temperature, so that the okra flower is crispy with strong aroma and is golden and bright in color; the okra flower is never mashed owing to the special fixing and drying modes.

The invention discloses an okra bifidobacterium fermented plant beverage and a preparation method thereof. The preparation method comprises the following steps of raw material preparation, juice boiling, pectin removal, mixing and sterilization before fermentation, strain activation, inoculation and fermentation, sterilization, canning and physical and chemical detection, to finally obtain the okra bifidobacterium fermented plant beverage. According to the beverage and preparation method of the invention, the excellent ratio of bifidobacteria to oligofructose and sucrose is utilized to fermentan okra and milk mixture, thus obtaining an okra fermented milk beverage that has good taste and good color, has no preservative, essence and fragrance and pigment, and retains the original taste ofokra and milk, is healthy and nutritional, has a shelf life up to 6 months, and can fully utilize the nutritional value of okra and adapt to the needs of the existing market.

The invention discloses a Hibiscus coccineus (Medicus) Walt seedling growing method, and belongs to the vegetable seedling growing technical field; the method comprises the following steps: selecting Hibiscus coccineus (Medicus) Walt seeds of same sizes; sowing the seeds into a polyethylene foam tray for water planting seedling growing, wherein the matrix in the tray comprises vermiculite+peat +nutrient soil (1.5V:1.5V:1V); transplanting the Hibiscus coccineus (Medicus) Walt into a nursery pot when cotyledon flattens after 7-8d, and culturing the plants until 2-3 euphylla grow out, wherein the matrix in the pot comprises vermiculite +peat +nutrient soil (1.5V:1.5V:1V); placing the Hibiscus coccineus (Medicus) Walt seedlings with 2-3 euphylla under light emitting diode (LED) light with blue-red-yellow-green combination (2:6:1:1) for culturing 35days. The blue-red-yellow-green combination (2:6:1:1) LED light source is most suitable for Hibiscus coccineus (Medicus) Walt seedling growing; the Hibiscus coccineus (Medicus) Walt seedling growing method is simple in operation, fast and strong in plant growing, saves energy and is environmental protection, and can be applied to the field of Hibiscus coccineus (Medicus) Walt fast seedling growing and germchit factory production.

The present invention discloses abelmoschus esculentus seed drink and a preparation method thereof, and belongs to the technical field of food processing. The disclosed abelmoschus esculentus seed drink comprises the following ingredients: abelmoschus esculentus juice, abelmoschus esculentus seeds, whole milk and honey. The preparation processes of the abelmoschus esculentus seed drink comprise: abelmoschus esculentus juice extracting, whole milk preparing, abelmoschus esculentus seed manufacturing, raw material mixing, homogenizing, filling and sterilizing. The abelmoschus esculentus seeds soaked by the whole milk are used as the manufacturing raw materials of the abelmoschus esculentus seed drink and enrich mouthfeel and nutritional components of the abelmoschus esculentus seed drink. By adding the whole milk, smell and mouthfeel of the abelmoschus esculentus drink are improved, so that the abelmoschus esculentus seed drink has a slight milk fragrance, is convenient for consumers to accept and drink, and also increases nutritional contents. The technological processes are simple and easy in operations and the abelmoschus esculentus seed drink is rich in nutrition and fragrant and sweet in mouthfeel, and has very good market prospects and value.

The invention relates to a process for preparing okra flower healthcare vinegar. The process is characterized by comprising steps of mixing 60% of fresh okra flower cold squeezed juice and 40% of okraflower residue extract liquid with each other to obtain 100% of first liquid and then reserving the first liquid; mixing 60% of fresh okra cold squeezed juice and 40% of okra residue extract liquid with each other to obtain 100% of second liquid and then reserving the second liquid; ultimately mixing the first liquid and the second liquid with each other at the proportions of 60% and 40% to obtain mixed liquid, then acquiring 40% of mixed liquid and 56% of table vinegar, selecting the most appropriate aroma and flavor ingredients and additives according to the requirements and levels, adjusting the mixed liquid, the table vinegar and the aroma and flavor ingredients and additives, mixing the mixed liquid, the table vinegar and the aroma and flavor ingredients and additives with one another, and carrying out sterilization, packaging and cold storage to obtain the okra flower healthcare vinegar. The aroma and flavor ingredients and additives are not more than 4% of the total quantity, and acceptance or rejection needs to be flexibly mastered.

The invention discloses special pesticide for okra. The special pesticide for the okra is prepared from the following substances: Herba Asari, Cortex Cinnamomi, Rhizoma Atractylodis Macrocephalae, Folium Artemisiae Argyi, Herba polygoni hydropiperis, Pericarpium Citri Reticulatae, Rhizoma Anemarrhenae, Radix potentillae leuconotae, Radix Clematidis, modified kaolin and modified bentonite. A traditional Chinese medicine extracting solution is compounded with the modified bentonite and the modified kaolin to obtain the finished pesticide, various ingredients act mutually, the pesticide has good curative effects on common damping-off, brown spot, anthrax, stem rot, gray mold and the like of the okra, the cure rate reaches up to 98% or above, the diseases cannot relapse easily, pesticide resistance is avoided, the stability of the pesticide is good, beneficial ingredients cannot be decomposed easily, the shelf life can be prolonged by about three times, after the pesticide is applied to the okra, growth characteristics of okra plants are improved well, the content of iron and calcium in cultivated okra is increased by 30-40%, the contents of iodine and selenium are increased by 10-20%, and the edible value is high.

The invention discloses a making method for steaming gumbos with minced garlic and silk noodles. The making method comprises the following steps that 1, the number of selected fresh gumbos uniform in size is 10-20; 2, after the gumbos are cleaned, heads and tails are cut off, and the gumbos are cut vertically from the middle, and cut into halves for use from the middle transversely; 3, after water in a pot is boiled to temperature of 70 DEG C-100 DEG C, the silk noodles are added, ladled out after 3-5 min, and shorn into small sections through scissors; 4, the silk noodles shorn into the small sections are placed on the bottom of a plate uniformly, and gumbos are placed on the silk noodles in the mode that cut openings face upwards; 5, seasoning is prepared; 6, oil is heated; 7, the mixed seasoning is poured on the gumbos and the silk noodles uniformly; 8, the gumbos and the silk noodles are placed in a steaming pot to be steamed, taken out after flame is turned off and can be eaten. The gumbos made with the minced garlic and the silk noodles are crispy, tender, juicy, smooth, not greasy and fine in color and flavor, the silk noodles are matched with the gumbos, taste is fresh and incomparable, aftertaste lingers, and the making method is simple.

The invention relates to okra cottonrose hibiscus porridge and a making method thereof, and belongs to the technical field of convenient porridge. The porridge includes 2 parts by weight of convenientrice and 1 part by weight of an okra cottonrose hibiscus soup cake; the 2 parts by weight of convenient rice includes 1.96 parts by weight of rice, 0.03 part by weight of white sugar and 0.01 part byweight of salt; and the 1 part by weight of the okra cottonrose hibiscus soup cake includes 0.36 part by weight of okra, 0.06 part by weight of eggs, 0.2 part by weight of carrots, and 0.05 part by weight of dry cottonrose hibiscus leaves, with the balance being flavoring. The making method includes respectively making the convenient rice and the okra cottonrose hibiscus soup cake through a vacuum drying method; and packaging the convenient rice and the okra cottonrose hibiscus soup cake and performing brewing with hot water when eating. The convenient rice and the okra cottonrose hibiscus soup cake can be obtained by using a vacuum drying technology to process raw materials, so that the okra cottonrose hibiscus porridge can be obtained by brewing the convenient rice and the okra cottonrose hibiscus soup cake; and the okra cottonrose hibiscus porridge is abundant in nutrition, easy in preservation, long in shelf-life and delicious in taste.

The invention discloses an okra mulberry leaf tableting candy and a preparation method thereof. The tableting candy is prepared from the following raw materials in parts by weight: 10-20 parts of mulberry leaves, 10-20 parts of okra, 10-20 parts of bitter gourd, 10-20 parts of chrysanthemums, 10-20 parts of licorice, 20-30 parts of sorbitol, 10-20 parts of microcrystalline cellulose and 0.1-1 partof magnesium stearate. The tableting candy prepared from both medicinal and edible raw materials including the mulberry leaves, the okra, the bitter gourd and the chrysanthemums not only has the characteristics of a good taste and convenient carrying and eating, but also is scientific in formula, has the effect of clearing lung heat, moistening the lung and expelling phlegm to arrest coughing, can effectively relieve lung heat symptoms such as dry mouth, dry tongue, cough, throat itching swelling and pain, red face and eyes and facial acne, and is an essential good item for removing lung heat.