83 results about "Wasabia japonica" patented technology

The invention discloses a novel botanical insecticide and its preparation method and application and belongs to the field of insecticide preparation technology. The novel botanical insecticide comprises the following raw materials: ailanthus altissima, castor-oil plant, Chinese prickly ash, sabah veratrum nigrum, tubatoxin, garlic, tarragon, melia azadarach, onion, leaves of cinnamomum burm anii, ash bark, radix sophorae flavescentis, euphorbia soongarica, sophora alopecuroide, pyrethrum, dioscorea zingiberensis, lettuce, mint, wasabi, patrinia herb and water. The novel botanical insecticide is prepared by steps of medical liquid extraction, concentration, drying, crushing, sieving, sterilization and the like. The novel botanical insecticide has advantages of nontoxic component and no residue, is pollution-free, green and environmentally friendly, and will not cause environmental pollution. The novel botanical insecticide can effectively control plant insects such as inchworm, red spider, lopholeucaspis japonica, leaf miner and the like. One-time killing rate reaches 96.42% and above, and the plant insects have no drug resistance.

The invention discloses a germination processing method for horseradish seeds, and the method comprises the following steps of: seed soaking-soaked seed sterilization-sterilized seed dormancy prevention treatment-seeding-seed germination. The method disclosed by the invention can effectively improve the rate of emergence of the horseradish seeds, and the statistical result shows that the rate of the emergence of the horseradish seeds can be up to more than 90%.

The invention discloses a method for rooting of horseradish outside a tissue culture seedling bottle. The method is characterized by comprising the following steps of: utilizing tissue culture to induce the stem and the tip of the horseradish to obtain a rootless bud in a test tube; after subculture, domesticating the bud and cutting the bud to obtain a simple bud; inserting the bud into a soil matrix; and applying root promoter and 1/2 MS nutrient solution to the bud each week. After being inserted in the soil matrix for 30 days, the bud can have a good rooting effect. The technology greatly shortens the production cycle of tissue culture seedlings of the horseradish and reduces the production cost.

The invention discloses a horseradish seedling culturing method. The horseradish seedling culturing method comprises the following steps: (A) rooting cultivation, (B) hardening seedling transplanting and (C) filed planting, wherein the rooting cultivation comprises the step that primarily cultured stem tip meristem tissue which undergoes sterilization and detoxification is transferred into a 1/2 Murashige and Skoog (MS) culture medium to grow, the hardening seedling transplanting comprises the step of transferring the tissue into a tray after the step (A) lasts for 28-32 days, and the field planting comprises the step of transplanting finished horseradish seedlings to fields after the step (B) lasts for 75-85 days. The method of adding rooting agents into the culture medium for enrichment culture is adopted to replace the method of using cytokinin, so that the problems that rooting is slow and roots are thin and long are solved, and the purpose of increasing the length of the root of a single seedling quickly in a short period is achieved. At the same time, the price of the rooting agents is far lower than that of the cytokinin. Compared with the auxin culturing method which is large in waste quantity and low in use ratio, the horseradish seedling culturing method is smaller in dosage, higher in use ratio and capable of greatly reducing cost.

The invention discloses a method for culturing horseradish callus through taking the horseradish root as an explant, which is characterized in that the horseradish root is taken as the explant to be grafted into a callus culture medium to culture, and the horseradish callus with high active ingredient content is successfully induced. Therefore, the problem of horseradish plant resource shortage can be effectively solved, the market demands on horseradish products are satisfied, and the produced horseradish downstream products have stronger effects and better tastes.

The invention discloses novel insecticide, a preparation method and application of the novel insecticide, and belongs to the technical field of insecticide preparation. The novel insecticide is prepared from, by weight, 40-60 parts of weeping willow leaves, 40-60 parts of piper methysticum Forst, 40-60 parts of tea tree leaves, 30-50 parts of anabasis aphylla, 30-50 parts of paulownia leaves, 30-50 parts of derris fordii Oliv, 20-40 parts of garlic, 20-40 parts of azadirachta indica, 20-40 parts of wasabia japonica and 1500-4500 parts of water. The novel insecticide is prepared through the steps of liquid chemical extraction, concentration, drying, smashing, sieving, sterilizing and others. The components of the novel insecticide are free of toxin, residues and pollution. The production method of the novel insecticide is simple, the cost is low, and the application effect is good. The novel insecticide can effectively prevent and treat red spiders, aonidiella aurantii, fruit flies, phyllocoptruta oleivora and other plant insect pests, the first-killing rate reaches above 91.08%, and no insecticide resistance is generated.

A composition for the topical application on a mammalian skin comprises one or more Brassica plant extracts selected from the group consisting of: Brassica juncea extract, Brassica oleracea italica extract, Brassica oleracea capitata extract, Brassica oleracea botrytis extract, and Brassica oleracea acephala extract. The composition further comprises one or more selected from the group consisting of: Curcuma longa extract, curcuminoids, tetrahydrocurcuminoids, metabolites of curcuminoids or tetrahydrocurcuminoids, and derivatives of curcuminoids or tetrahydrocurcuminoids. The composition further comprises one or more selected from the group consisting of: Camellia oleifera extract, Camellia sinensis extract, green tea extract and white tea extract; Wasabia japonica extract; Bacopa monnieri extract; Silybum marianum extract; and one or both of Piper nigrum extract or tetrahydropiperine.

The present invention is directed to plant based formulations for improving liver health by protecting the liver from alcohol and chemical insults and/or by inducing phase II enzymes. Formulations according to the present invention include wasabi root fiber powder, artichoke leaf extract, asparagus dehydrate, kudzu root extract, oregano extract, schisandra berry extract, notoginseng (ethanol extract of Panax notoginseng root), sanchi (water extracts from Panax notoginseng root), Gegen root extract (Pueraria omeiensis), spinach dehydrate, or combinations thereof.

The invention relates to wasabi sauce. The wasabi sauce comprises the following components in parts by weight: 50 to 70 parts of wasabi, 1 to 10 parts of thickening agent, 1 to 20 parts of flavor enhancer, 1 to 10 parts of flavoring agent, 1 to 10 parts of unsaturated fatty acid, and 1 to 20 parts of water. The invention also discloses a preparation method of the wasabi sauce. The wasabi sauce iscahracterized by adding the compound thickening agent formed by combining propylene glycol alginate and sodium alginate as well as unsaturated fatty acid, all components are synergistic, so that the original color and original taste of the wasabi sauce can be maintained.

The invention relates to a mustard condiment and a preparation method thereof. The mustard condiment comprises the following raw materials in parts by weight: 30-45 parts of dehydrated wasabi, 20-28 parts of salt, 10-15 parts of yellow wine, 35-40 parts of edible oil, 60-80 parts of corn starch, 15-25 parts of sesame powder or peanut powder, 10-15 parts of chopped ginger, 10-15 parts of mashed garlic, 60-90 parts of liquid sorbitol, 25-40 parts of lactose and 75-85 parts of purified water. The preparation method comprises the following operating steps: preparing the previous raw materials, mixing, stirring, frying to be fragrant, grinding, sterilizing, cooling and packaging. The spicy taste of the product comes from the dehydrated wasabi by hydrolysis, any mustard essence is not added into the product, and the mustard condiment is moderate in pungency degree and natural and mild in spicy taste, is easily accepted by most of consumers and is a condiment focused on flavor, nutrition and health.

The invention provides a mildewproof tablet and a method for preparing thereof. The mildewproof is used for mildew proofing of food, costume, shoe materials, and leather. The mildewproof tablet comprises following raw materials in percentage by weight: 24 to 50 percent of plastic, 14 to 40 percent of paper, and 1 to 10 percent of plant essential oil, and the mildewproof tablet can also comprise 1 to 10 percent of spice and 6 to 20 percent of an adhesive, wherein the plant essential oil is prepared from essential oil compositions extracted from plants including but not limited to wasabi, mustard and horseradish. The mildewproof tablet is extracted from natural plants, belongs to a food-grade safe and non-toxic product, is natural, environment-friendly and non-toxic, can achieve the overall mildewproof and sterilization effect by means of the dispersion of gas of the mildewproof tablet without contacting, and has obvious effect.

The invention discloses a wasabi or horseradish sauce capable of keeping fresh at a normal atmospheric temperature and a making method of the wasabi or horseradish sauce, and belongs to the technical field of food processing. The wasabi or horseradish sauce capable of keeping fresh at the normal atmospheric temperature comprises the following components in percentage by weight: 54% of a fresh wasabi sauce or a fresh horseradish sauce, 10% of soybean oil, 5.9% of sorbitol, 3% of salt, 25% of water, 0.1% of citric acid and 2% of corn starch.

The invention discloses a citrus bio-insecticide organic fertilizer and a preparation method thereof, and belongs to the technical field of fertilizer preparation. The citrus bio-insecticide organic fertilizer is prepared from, by weight, 45-68 parts of garlic, 44-58 parts of turmeric, 22- 37 parts of aloe, 38-50 parts of tobacco, 36-48 parts of motherwort, 22-38 parts of wasabi, 6-11 parts of vermifuge, 30-42 parts of waste residues, 24-36 parts of pomacea canaliculata powder, 5-9 parts of biological bacteria, 3-7 parts of trace elements, 3-7 parts of water retention agent, 4-9 parts of conditioner and 2-6 parts of dispersant. The citrus bio-insecticide organic fertilizer is prepared through steps such as crushing, fermentation, drying, granulation, mixing and the like. The citrus bio-insecticide organic fertilizer can effectively prevent pests and diseases, balance nutrition, improve soil environment, promote rapid and healthy growth of crops, increase crop yield and reduce production cost.

The present invention discloses a limonium wrightii preservative. The limonium wrightii preservative is mainly prepared from starch, water, ethanol, serpentine powder, propolis extract, sodium hydrosulfite, wasabia japonica sauce, chitin, sodium benzoate, sodium dehydroacetate, citric acids and sodium citrate. The present invention also discloses a processing technology of the limonium wrightii preservative. The starch, serpentine powder, propolis extract, wasabia japonica sauce and other natural raw materials are used as the main raw materials of the preservative, and the prepared preservative is safe, non-toxic and environmentally friendly. The processing technology is simple, safe and convenient, and no environmentally unfriendly contaminants are produced during the preparation process of the preservative. After being treated by the preservative, the shelf life of the limonium wrightii is greatly extended reaching up to several months without deterioration, and the long-term preserved fresh limonium wrightii is low in weight loss rate and free of peculiar smell.

The invention discloses a sleep-promoting health-preserving chrysanthemum tea and a making method thereof. The sleep-promoting health-preserving chrysanthemum tea comprises the following raw materials by weight: 20 to 30 parts of lily, 10 to 15 parts of wild chrysanthemum flower, 10 to 12 parts of orange juice, 10 to 15 parts of spine date seed, 10 to 15 parts of Aralia elata, 7 to 9 parts of black sesame, 8 to 10 parts of longan aril, 10 to 15 parts of asparagus lettuce, 4 to 6 parts of Pinellia ternate, 5 to 8 parts of Chinese yam, 4 to 6 parts of arborvitae seed, 5 to 7 parts of cob, 3 to 5 parts of albizia bark, 6 to 9 parts of lotus seed powder, 2 to 4 parts of mulberry leaf, 4 to 6 parts of tender leaf of wasabi, 5 to 7 parts of red wolfberry, 8 to 10 parts of clove, 9 to 13 parts of green tea, 5 to 7 parts of ginger juice, 5 to 10 parts of nutritional juice, 3 to 5 parts of citric acid and 1 to 3 parts of trehalose. The chrysanthemum tea has aromatic and rich fragrance, pure mouthfeel and sweet taste; and through addition of a plurality of health-care edible materials like black sesame, longan aril nutritional juice, the chrysanthemum tea is rich in nutrients and capable of maintaining beauty, moistening the intestines, nourishing yin, generating body fluid, eliminating dryness and tranquillizing the mind. The making method is simple; and the prepared chrysanthemum tea is easy to carry.

The invention discloses a preparation method of spicy soy sauce. The preparation method comprises the steps as follows: 1) preparation of main materials; 2) preparation of an auxiliary material; 3) yeast preparation; 4) brine preparation; 5) fermented grain preparation; 6) reflux pouring fermentation; and 7) leaching for obtaining finished spicy soy sauce. The preparation method of the spicy soy sauce has the benefits as follows: horseradish or wasabi root is added to serve as the auxiliary material in the production process, so that the produced soy sauce has the aroma of mustard and the spicy taste, in the flavoring process of sashimi, the spicy soy sauce is convenient to use, the dosage is easy to control, and the condition that the sashimi is too spicy can be avoided.

The present invention provides an alcohol-containing wasabi, a wasabi extract solution and a wasabi extract capable of stably maintaining flavor and pungent taste of freshly harvested wasabi for a long period of time.

The alcohol-containing wasabi is prepared by impregnating wasabi with alcohol. The method for obtaining the alcohol-containing wasabi comprises the steps of impregnating the mass of wasabi with alcohol by permitting wasabi to contact alcohol or an alcohol aqueous solution, and allowing wasabi to stand for 20 minutes or more at a temperature from 5 to 60° C. The wasabi extract solution is obtained by distilling of the alcohol-containing wasabi. The wasabi extract is obtained by diluting the wasabi extract solution with water to an alcohol concentration of 30% by weight or less to form precipitates, and by filtering the precipitate.

The invention relates to green mustard with a cherry blossom flavor. The green mustard is prepared from, by weight, 20-50 parts of wasabi roots, 20-50 parts of horseradish, 1-20 parts of a thickener,1-20 parts of a cherry blossom flavor enhancer, and 1-20 parts of condiments, 1-20 parts of unsaturated fatty acid and 1-50 parts of water. The invention further discloses a production process of thegreen mustard with the cherry blossom flavor. By means of the technical scheme, the color protection step of the green mustard in the preparation process can be omitted, the bright color is achieved and unchanged after long-time storage, isothiocyanate in the wasabi roots is kept to the greatest extent, the preservation degree is very high, and the green mustard is endowed with the fresh and sweetcherry blossom flavor.

The invention relates to a pepper seasoner for cold noodles with sesame sauce, and belongs to the technical field of seasoner production. The seasoner for cold noodles with sesame sauce is made from, by weight, 5-25 parts of pepper oil, 8-12 parts of garlic water, 3-9 parts of wasabi sauce, 1-8 parts of banana pepper paste, 2-6 parts of ground pepper, 1-5 parts of white sugar, 2-9 parts of sesame oil, 2-6 parts of vinegar, 2-9 parts of salt, 2-6 parts of chicken powder, 1-5 parts of soybean sauce and 5-11 parts of spice. The banana pepper paste, pepper oil and wasabi paste are adopted, with the cooperation of the garlic water and other raw materials of other specific amounts, compatibility is reasonable, storage is easy, flavors are coordinated, and the seasoner can be combined with various noodles to obtain the cold noodles with sesame sauce.