569 results about "White cabbage" patented technology

The invention discloses a novel bacillus methylotrophicus, which has the preservation register number of CGMCC No.6793, wherein the strain is separated from tobacco rhizosphere soil and is obtained by separating and purifying and screening strains. The invention further provides a fermentation method of the bacillus methylotrophicus, a fermentation product prepared by the method, as well as a biological agent based on the fermentation product and a preparation method thereof; the invention further provides a use of the biological agent in controlling a variety of plant diseases. According to the invention, the biological agent is good in environmental compatibility so that the number of effective living spores is more than 5,000,000,000/g, has high biological activity, and in particular has good control effect on tobacco bacterial wilt, wherein the control effect on tobacco bacterial wilt, soft rot of cabbage, rice bacterial leaf blight, rice bacterial stripe and cotton angular leaf spot is up to 80% or more.

The invention discloses a specific seedling substrate for Chinese cabbage, cabbage vegetables, and belongs to the technical field of soilless culture. The substrate comprises the following components in percentage by volume: 20 to 25 percent of vinegar residues, 10 to 15 percent of manioc waste, 10 to 15 percent of plant ash, 20 to 25 percent of vermiculite, 20 to 25 percent of turf, a little inorganic fertilizer, wherein 0.4 to 0.5kg of ammonium sulfate-nitrate, 0.1 to 0.2kg of potassium chloride, 0.1 to 0.2kg of monoammonium phosphate are added into the substrate. According to the seedling substrate, the vinegar residues, the manioc waste and other organic wastes are mainly used as raw materials and fermented at high temperature to produce soilless culture substrate, so that waste materials are changed into valuable things, and harmful substances are changed into benefits things. The seedling substrate produced by the invention has the advantages of high nutrition content, loosing and breathability, water and fertilizer maintenance and the like, and can be widely applied to seedling of Chinese cabbage, cauliflower, cabbage, broccoli and other cabbage vegetables.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention relates to bacillus subtilis M3 and an application thereof, and belongs to the technical field of biological pesticides. The produced strain is the bacillus subtilis M3; the preservation unit is the China General Microbiological Culture Collection Center; the address is Zhongguancun, Beijing, China; the preservation date is July 11, 2013; the preservation number is CGMCC NO.7911. The application of the bacillus subtilis M3 as a preparation for preventing and controlling Chinese cabbage clubroot, tomato scab, tomato root knot nematode diseases and konjak bacterial soft rot is also disclosed. The bacillus subtilis M3 disclosed by the invention achieves an obvious and stable prevention and control effect on the diseases, can be used for preparing the preparation for preventing and controlling the Chinese cabbage clubroot, the tomato scab, the tomato root knot nematode diseases and the konjak bacterial soft rot and has the advantages of high efficiency, nontoxicity, safety, no residue, bacteria activation, disease control, better growth promotion effect, better comprehensive character and easiness for industrialized production.

The invention relates to a low-salt compound flavored pickle of jerusalem artichoke and a preparation method of the low-salt compound flavored pickle, belonging to the technical field of food processing. The method comprises the following steps: with certain quality of jerusalem artichoke, Chinese cabbage and cowpea as main raw materials, preparing a pickling liquid from water, salt, white sugar, chilli, pricklyash peels and ginger slices; adding a brittleness-keeping agent prepared from CaCl2, gelatin and pectinase, inoculating a leavening agent prepared from lactobacillus pentosus and lactobacillus plantarum, and producing the low-salt compound flavored pickle of the jerusalem artichoke; and packing, sterilizing, cooling to prepare the low-salt compound flavored pickle. According to the method, rapid production of the low-salt and high-quality flavored pickle of the jerusalem artichoke is realized; peeling is not needed; a color retention agent or a preservative is not added; the process is simple; the cost is low; the bioactive substances such as synanthrin and fructo-oligosaccharide are preserved to the maximal extent; meanwhile, new functional factors such as functional terpene compounds are generated by fermentation; the low-salt compound flavored pickle is bright in color and luster, sour, crisp and refreshing, and unique in flavor, and has the healthcare efficacies of appetizing, helping digestion, improving digestion, preventing decayed tooth, preventing obesity, lowering blood glucose and improving the immunity.

The invention discloses an eight-ingredient porridge and a preparation method thereof. The eight-ingredient porridge is composed of millet, rice, corn, barley, mung bean, red bean, peanut, soybean, red date, celery cabbage, sweet pepper and carrot. Every 100g of eight-ingredient porridge respectively contains 7-8g of millet, 7-8g of rice, 7-8g of corn, 7-8g of barley, 7-8g of mung bean, 7-8g of red bean, 7-8g of peanut, 7-8g of soybean, 10-12g of celery cabbage, 10-12g of sweet pepper and 10-12g of carrot. The preparation process comprises the following steps: selecting, soaking, boiling, drying, pulverizing and the like. The instant vegetable eight-ingredient porridge disclosed by the invention has the advantages of abundant nutrition, high vitamin content and good mouthfeel and flavor, is hygienic and convenient to carry and eat, and is a natural healthy food without any pigment or preservative. The production technique has the advantages of simplicity, low production cost, and obvious economic and social benefits.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a heavy metal adsorbent and a preparation method and application thereof. The heavy metal adsorbent is biological charcoal obtained by air-drying and pyrolyzing cruciferous plants in a grinding mode, wherein the cruciferous plants comprise leaf mustards, radishes, oilseed rape, Chinese cabbages, cabbages, shepherd's purse, wild cabbages and the like. Through tests, it is found that the cruciferous plants contain more sulfhydryl compounds, and the biological charcoal with a sulfydryl group can be obtained after the sulfhydryl compounds are pyrolyzed, can generate adsorbing and chelating effects with heavy metal ions and has the high affinity with positive ions of heavy metals such as Cd, Cu, Mn, Ni and Zn; the waste cruciferous plant bodies such as the Chinese cabbages and the leaf mustards are collected to be air-dried and pyrolyzed to prepare the biological charcoal, therefore, the discharge amount of garbage can be decreased, reutilization of waste resources is achieved, the high heavy metal adsorption capacity is achieved, and wide application prospects in heavy metal-containing water body treatment, heavy metal-contaminated soil remediation and permeable reactive barrier packing are achieved.

The invention discloses an FLC1 specific SNP molecular marker based on the competitive allele specificity PCR technology and an application, and provides an application of polymorphism or genotype matter for detecting FLC1-13859895G/ASNP locuses in a Chinese cabbage genome in authenticating or assisting in authenticating the bolting state of Chinese cabbages. The experiment proves that a developed SNP marker specific primer can well classify bolting characters, high application value is achieved, and preselection and assistant breeding of bolting resisting genetic materials can be achieved.

The invention discloses a Brassica napus, parent species Chinese cabbage, cabbage MYBL2 (v-myb avian myeloblastosis viral oncogene homolog-like 2) gene family. The Chinese cabbage MYBL2 gene family comprises a BrMYBL2-1 gene and a BrMYBL2-2 gene. The cabbage MYBL2 gene family comprises a BoMYBL2-1 gene and a BoMYBL2-2 gene. The Brassica napus MYBL2 gene family comprises a BnMYBL2-1 gene, a BnMYBL2-2 gene, a BnMYBL2-3 gene, a BnMYBL2-4 gene. Eight MYBL2 genes have higher homology. The invention also discloses the application of the above gene families in molecular breeding with characters, such as plant seed coat color, seed coat thickness and the like. After a just overexpression plant carrier is built and double 10 number in the black Brassica napus variety, the Brassica napus is compared with the contrast of the explant of a non-transgenosis, transgenosis plants normally grow and develop, pigments such as Proanthocyanidins in the seed coat are reduced, and meanwhile the seed coat becomes thin to form the transgenosis yellow seed character.

By means of plant gene engineering, primer is designed from No. 901 base to No. 1338 base inside the fertility relevant gene, 438 bp sequence is amplified as anti-sense gene segment and introduced into plant chromosome to obtain regenerative plant and artificial male sterile common Chinese cabbage and core. The said method is suitable for rape genus plants and may be used in fast constituting the male sterility line of different Chinese cabbage and similar vegetable crops without the limitation similar to that of seeking natural sterile source. The present invention opens one new way the wide application of plant gene engineering technology in agricultural production.

The invention discloses traditional Chinese medicine hen feed capable of improving egg quality and a processing method of the feed, belonging to the field of hen feed. The feed comprises puffed corn, puffed bean pulp, green soybean dough cake, Chinese cabbage, wheat bran, salt, meat and bone meal, protein powder and traditional Chinese medicine components, wherein the traditional Chinese medicine components comprise unprepared malt, astragalus membranaceus, gorgon fruit, atractylodes macrocephala, liquorice, rhizoma drynariae, dendrobe, lily, radix polygonati officinalis, adenophora tetraphylla, hawthorn, Chinese pulsatilla root, golden cypress, brucea javanica, dried tangerine or orange peel, date, radix paeoniae alba, angelica sinensis, dried rehamnnia root, Chinese yam, qingming willow, lalang grass rhizome, Indian strawberry, Japan cypress leaves, eclipta prostrate, artocarpus hypargyreus, honewort and guava. The processing method comprises the following steps: (1) extracting a crude traditional Chinese medicine liquid sample; (2) finely preparing a traditional Chinese medicine liquid; (3) preparing the traditional Chinese medicines; and (4) preparing the feed for hens. The traditional Chinese medicine hen feed can effectively improve the intestines and stomach function and the ovarian function of hens, can improve the egg quality and is reasonable in formula, free of antibiotics chemical synthesis medicine, and safe and harmless for human bodies after people eat the eggs.

The invention discloses a screening method and application of a strain for producing 1,3-propanediol, relating to 1,3-propanediol. A screening method and application of clostridium butyricum Gen160 and the strain screening method for producing 1,3-propanediol with waste glycerol are provided. The screening method comprises the steps as follows: adding collected samples to cabbage juice, putting the samples into a water bath after an enrichment culture to kill nonsporeforms, transferring the samples to a clostridium multiplication liquid medium, carrying out an anaerobic culture and then putting the samples into the water bath again, transferring the samples to a fermentation medium, carrying out a high performance liquid chromatograph to analyze fermentation products after the anaerobic selective enrichment culture and selecting positive strains capable of producing 1,3-propanediol; separating out single colonies by a high layer agar column method; carrying out an aerobiotic culture and the anaerobic culture to remove facultative anaerobes and to obtain strict anaerobes, analyzing the fermentation products and selecting the strains to carry out 16S rDNA (ribosomal deoxyribonucleic acid) sequence analysis and identification, wherein the strains are capable of producing 1,3-propanediol and the cultural characteristics and the colonial morphologies confirm to the cultural characteristics of the clostridium butyricum consistently.

The present invention discloses Chinese sauerkraut with effects of tonifying qi and nourishing stomach, the Chinese sauerkraut comprises, by weight, 70%-80% of orange-red core cabbage, 12%-22% of a dietetic invigoration side dish and 6%-8% of a pickling seasoning, the dietetic invigoration side dish comprises 18 parts of edible fungus, 12 parts of codonopsis pilosula, 10 parts of chestnut, 8 parts of walnut kernel, 8 parts of Chinese yam and 6 parts of red dates, and the pickling seasoning comprises 65 parts of fine salt, 5 parts of Chinese liquor, 15 parts of honey, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut with effects of tonifying qi and nourishing stomach has the various effects of tonifying qi and nourishing stomach and the like by long-term consumption.

The invention discloses a process for dehydrating fruits, vegetables and traditional Chinese herbs through low-pressure penetration of gas, which is mainly used for the fruits, vegetables and Chinese herbs such as strawberry, tomato, spinach, Chinese cabbage, celery leaves, medlar and the like, and comprises the following steps that: 1) pretreatment of raw materials->2) gas penetration procedure->3) hot drying. The process has beneficial effect that: the raw materials are dried and dehydrated under low temperature and at a vacuum state, so the loss of nutrients and flavor of the fruits, vegetables and Chinese herbs during the high-temperature drying process can be avoided, and original nutrition, active substances, active ingredients, color and fragrance of the materials can be maximally maintained. The investment of equipment is small, the process cost is low, the equipment is convenient to install and maintain, and the technique method is easy to control.

A new technology for high-yield cultivation of a Chinese summer cabbage is characterized by comprising the following procedures of variety selection, soil preparation, ridging, sun shading, wind protection, proper irrigation and the like, and solves the problems in the prior art that the growth of the Chinese summer cabbage is affected and the yield of the Chinese summer cabbage is reduced due to serious plant diseases, insect pests, high temperature and dryness. The new technology is suitable for cultivation of the Chinese cabbage in summer in the north.

A manufacturing method of pungent salted vegetables belongs to the food field. Common pungent salted vegetables are various, possess various tastes, and different raw materials and processing methods are utilized. Many pungent salted vegetables contain chemical additives, and are harmful to human body in different degrees. The project employs a unique processing method to prepare pungent salted vegetables which possess abundant nutrition, are fragrant, pungent, sour, and sweet, have a delicious taste, and do not contain any chemical additive. The invention provides an ideal delicious food to accompany a meal. The pungent salted vegetables comprise the following raw materials of, by weight, 7.5 kg of cabbages, 1.5 kg of radishes, 1 kg of carrots, 1 kg of apples, 1 kg of pears, 1 kg of scallion, 1.5 kg of garlic, 0.25 kg of capsicum mince, 0.025 kg of gourmet powder, and 0.5 kg of salt. The manufacturing process includes the following steps of: preserving main materials; preparing fine materials; mixing materials; switching materials; and finishing end products. The project possesses beneficial effects of: providing an ideal delicious food for the public to accompany a meal, and being good for enhancing people's life quality and health level.

The invention discloses a sleeve-fish seasoning packet suitable for non-fried coarse cereal instant noodles. The sleeve-fish seasoning packet comprises a sauce packet and a powder packet, wherein the sauce packet comprises the following raw materials: concentrated sleeve-fish paste, palm oil, soy sauce, edible salt, monosodium glutamate, I+G and corn starch; the concentrated sleeve-fish paste comprises the following raw materials: sleeve-fish, lentinus edodes, ginger powder, aniseed powder, cassia bark powder, edible salt and soy sauce; the powder packet comprises the following raw materials: edible salt, monosodium glutamate, white granulated sugar, ginger powder, garlic powder, onion powder, white pepper powder, fish powder, shrimp powder, maltdextrin and yeast powder; and a dried vegetable packet comprises the following raw materials: cabbages, lentinus edodes and agaric. The sleeve-fish seasoning packet has the benefits that as nutritional ingredients of the sleeve-fish and fresh vegetables are converted to amino acids that can be easily absorbed by a human body, the deficiencies that the seasoning of the instant noodles has few vegetables and is high in fat are overcome, and physical health of humans is facilitated; the producing technology is simple; the production efficiency is high; the quality of the seasoning packet for the instant noodles is improved greatly; fragrance is strong; the taste is smooth; and the cost is lowered.

The invention relates to a technique for preparing pickled cabbages with instant seasoning lactobacillus by low-temperature fermentation. The invention mainly solves the problem of infectious microbe infection caused by easily generated abundant infectious microbes when fermentation is carried out at 25-35 DEG C, and the problems of incapability of recovering the original and unfavorable mouthfeel after dehydration and closed packaging in the method of fermenting pickled cabbages with lactobacillus. The technique comprises the following steps: 1. cleaning, sterilizing, and blanching; 2. culturing the strain at 15-18 DEG C for growth from the optima growth environment of 25-35 DEG C; carrying out low-temperature closed submerged fermentation at 15-18 DEG C for 35-40 days, and discharging when detecting that the pH value is greater than or equal to 3.5; 3. shredding, carrying out dehydration and squeezing at the high temperature of 120 DEG C for 3 seconds; 4. adding 50g of fried red oil, 20g of table salt, 5g of sesame oil and 5g of monosodium glutamate to every 1000g of squeezed fermented shredded cabbages, uniformly stirring, pouring into a vessel, and sealing, wherein the pickled cabbages can be eaten after 12 hours. The technique for preparing pickled cabbages by low-temperature fermentation has the advantage of high production rate; and the prepared pickled cabbages have favorable mouthfeel, can not be easily infected by infectious microbes, and are nutritional and healthy.