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45results about How to "Crunchy and sweet" patented technology
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Processing and fresh-keeping method for fresh-eating walnut
InactiveCN101209067ACrunchy and sweetGood tasteFood preparationFruits/vegetable preservation by freezing/coolingFreeze thawingBiotechnology
The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.
Owner:SHANDONG INST OF POMOLOGY
Method for fruit cracking control for Lingwu long jujube
ActiveCN102499001AOvercome technical problems of fruit crackingIncrease productionCultivating equipmentsHorticulture methodsDiseasePesticide residue
The invention discloses a method for fruit cracking control for Lingwu long jujube, which includes: selecting a yard, cultivating Lingwu long jujube, regulating greenhouse covering time, regulating tree crowns and fruits and flowers, regulating temperature and humidity, regulating nutrition, controlling pests and diseases and the like. The base of a trunk of a Lingwu long jujube tree in a full bearing period is girdled at a position 10-15cm away from the soil, girdling width is no larger than one tenth of the diameter of the trunk, and gibberellin 15-20mg / L is sprayed once to twice during the full-blossom period at an interval of 7-10 days. Nutrients are sprayed to enhance thickness and hardness of fruit peel before flowering of the Lingwu long jujube tree and in the medium and late stage of fruit development. By means of the method, application of advancing maturity to controlling fruit cracking in protected cultivation of Lingwu long jujube is successfully and technically broken through in Jinghai county of Tianjin, the technical problem of fruit cracking which bothers jujube growers for long is solved effectively, yield and quality of fresh jujube are improved, insecticide spraying frequency is reduced, insecticide residue is decreased, the safe and nutritious health food is provided for consumers, a new way of increasing income for jujube farmers is exploited, and remarkable economic benefit and social benefit are achieved.
Owner:天津市农业科学院
Purple potato pulp paste and production process thereof
InactiveCN102217744ADifferent ways to eatExtend the life cycleFood preparationIrradiationPOTATO PULP
The invention discloses purple potato pulp paste and a production process thereof. The production process mainly comprises the following steps of: material selecting: selecting purple potatoes without worm holes and deterioration; cleaning: soaking and cleaning the purple potatoes in a water tank in order to remove impurities attached to the surfaces; peeling: peeling the purple potatoes to obtain purple potato pulp; grain-sized dicing: cutting the purple potato into uniform grains; enzyme inactivating: adding an enzyme-inactivating agent in the purple potatoes; paste forming: mixing a proper amount of water with starch; blending: adding a stabilizer and a viscosity regulator; gelatinizing: stirring the mixture obtained in the two processes of paste forming and blending, and stabilizing to obtain a pasty blended material; pulp adding: adding the grainy pulp obtained in the processes from material selecting to enzyme inactivating into the pasty blended material to obtain pasty jam with suspended pulp grains; sterilizing: placing the pasty jam in an irradiation environment and keeping for a certain period of time; and cooling and packaging: packaging, storing and transporting the cooled jam. The invention relates to the deep processing of the purple potatoes and enriches the edible methods of the purple potatoes, and the purple potato pulp paste can be widely applied to various baked cakes and special snacks.
Owner:ANHUI BENCAOTANG BIOLOGICAL TECH
Lily freeze-dried piece and preparation process thereof
ActiveCN108112995AShape retentionRetain nutritionFood freezingFood preservationFreeze-dryingWater cooling
The invention belongs to the technical field of food processing and provides a lily freeze-dried piece and a preparation process thereof. The lily freeze-dried piece mainly comprises the following steps: (1) pretreatment: including (a) blanching, (b) first-stage water cooling, (c) second-stage water cooling and (e) disc stacking; and (2) freeze drying: including (a) pre-freezing, (b) first-stage drying and (c) second-stage drying. The preparation process is scientific in design, the large-scale industrial production can be realized, the prepared lily freeze-dried piece can furthest preserve original shapes, nutrients and colors of lilies, has good reconstitution property and is convenient to eat, crispy in taste, instant and easy to store and transport.
Owner:四川鸿润佳禾食品开发有限公司
Method for preventing and controlling apple tree branch ring spots
InactiveCN102187799AImprove qualityIncrease productionCultivating equipmentsHorticultureDiseaseEconomic benefits
The invention discloses a method for preventing and controlling apple tree branch ring spots. The method comprises the following steps of: grafting small guoguang apples on base stocks, culturing super-long small guoguang middle stocks, and then grafting excellent apple variety on the super-long small guoguang middle stocks. The method has the advantages that: 1, the resistance of the tree is improved, cyclical infection of pathogenic bacteria is controlled, man-made tree injury is reduced, and concurrent infection of other diseases such as rot disease and the like is prevented; 2, the labor intensity of fruit growers is reduced, the work efficiency is increased, and the prevention and control program is simplified; 3, the development of the diseases is inhibited, tree vigor is promoted, and the quality and the yield of the fruit are improved; and 4, the method is energy-saving and environmentally-friendly, the prevention and control cost is reduced, and the economic benefit of an orchard is increased.
Owner:TIANJIN NATURE SUNSHINE FRUIT &VEGETABLE TRADE
Partially-freezing fresh-keeping method for fresh jujubes
ActiveCN104106624AKeep the flavorMaintain colorFruits/vegetable preservation by freezing/coolingFruits/vegetable preservation by dehydrationFlavorVitamin C
A partially-freezing fresh-keeping method for fresh jujubes is disclosed. The method includes a step of fresh jujube picking and selecting, namely a step of picking fresh jujubes in a crisp ripe period and having a colored area accounting for more than one third of the total fruit area, and selecting jujubes without pests, diseases or mechanical damage; a step of dehydrating, namely a step of cleaning the fresh jujubes with clear water, and performing vacuum low-temperature drying to dehydrate 5-10%; a step of partial freezing, namely a step of putting the partially dehydrated jujubes to a refrigerator, and freezing with the refrigerator temperature ranging from -2 DEG C to -4 DEG C. By adopting the partially-freezing fresh-keeping technique combining proper dehydration, the taste, flavor, color and nutrition quality of fresh jujubes can be largely maintained after the jujubes are stored for 4 months. The jujubes are crisp and sweet in taste, the hardness is higher than 120 N / cm<2> and the content of soluble solid is more than 20%. The flesh is free of obvious brown stain, and maintains the white green color of the fresh jujubes. The jujubes maintain the good flavor of the fresh brown stain, are free of bad flavors and have a vitamin C content higher than 70 mg / 100 g.
Owner:FUTURE FOOD RES INST (NANJING) CO LTD
Culture and breeding methods for apple tree of new species
ActiveCN105941071AHigh flowering rateStrong disease resistanceGraftingCultivating equipmentsFruit treeApple peel
The invention relates to a culture method for an apple tree of new species. The culture method comprises the following steps: A1, enabling the Qinguan apple tree to be subjected to branch grafting or bud grafting on the Qiaohuaxinhongxing apple tree; A2, enabling the cultured Qiaohuaxinhongxing apple tree obtained in the step A1 to be subjected to branch grafting or bud grafting on the Qiaohuachangfu No.2 tree; A3, enabling the cultured Qiaohuachangfu No.2 tree obtained in the step A2 to be subjected to branch grafting or bud grafting on the M26 dwarfing interstock; and A4, enabling the first cultured M26 dwarfing interstock obtained in the step A3 to be subjected to branch grafting or bud grafting on the red fuji spur apple tree, so as to obtain the apple tree of the new species. The invention also relates to a breeding method of the apple tree of the new species. The breeding method comprises the following steps: grafting the M26 dwarfing interstock on selected tree seedlings, and grafting the branches or buds of the apple tree of the new species on the M26 dwarfing interstock. The fruit tree obtained by the culture and breeding methods for the apple tree of the new species has the advantages that the quality is good, the fruiting period and the mature period are advanced, and the fruits are larger, uniform in color, palatable in sweetness and crispness, large in yield and high in economic value.
Owner:姚亦登
Breeding method of late-ripeness red-leaf winter peaches
InactiveCN101524034AEnrich the marketCrunchy and sweetFloral handlingAspharagus cultivationRipenessBiology
The invention discloses a breeding method of late-ripeness red-leaf winter peaches of new varieties of late-ripeness peaches bred out by natural sexual hybridization. The breeding method of late-ripeness red-leaf winter peaches adopts the new variety of bred red-leaf late-ripeness peaches to be naturally hybridized with winter peaches, red snow peaches and original-seed red-leaf peaches to select high-grade seeds, the seeds are sowed in the first third of March, and fruits can be obtained in three years. High-grade single plants of red-leaf late-ripeness winter peaches ripened after the first third and the middle third of November between the Lidong solar term to the Xiaoxue solar term are selected and bred, and after top-grafting tests and blossoming and fruiting observation, and the flower color, the flower diameter and the fruiting rate keep the high-grade characters of the mother plants, the late-ripeness red-leaf winter peaches are obtained. Because the peaches of the invention are bred by natural sexual hybridization according to the late-ripeness heritable principle of red-leaf peaches, winter peaches and red snow peaches, the peaches are big, and have red color, regular shape, thin peel, thick, white and fine pulp, high juice content, fragile and sweet mouth feeling, strong storage durability, high crack resistance and late ripeness. The invention is ripe late, thereby filling the blank of no fresh peach supplied in the period and enriching the fruit market in winter.
Owner:马玉玺
Peach tree seedling raising and grafting method
InactiveCN107173158AImprove germination rateImprove disease resistanceBiocideCalcareous fertilisersObserved SurvivalGrafting method
The invention belongs to the technical field of planting, and particularly relates to a peach tree seedling raising and grafting method. Grafting of a peach pit is completed through the eight steps of picking, peach pit processing, sand storing, seedling raising, scion processing, stock processing, grafting and water and fertilizer management; the survival rate and the seedling rate of hte peach pit can be effectively increased, and meanwhile the yield of peaches can be increased; the peaches are crispy and sweet in taste and bright in color and luster.
Owner:铜仁市绿缘生态农林发展有限公司
Pesticide-free insect-proof planting method for organic brassica campestris var purpurea
InactiveCN105766302ANo pesticide residueCrunchy and sweetClimate change adaptationExcrement fertilisersDiseaseBrassica
The invention discloses a pesticide-free insect-proof planting method for organic brassica campestris var purpurea.The method comprises the steps of 1, soil treatment, 2, seedling growing, 3, transplanting, 4, conventional management, 5, insect-proof management, 6, fruiting and 7, harvesting.According to the method, soil treatment and watering and fertilizing management after seedling transplanting are mainly adopted according to the activity time of main diseases and pests, the effect of effectively preventing the pests can be achieved, and the purposes that no chemical fertilizer or pesticide is used in the whole growing period of campestris var purpurea, and natural and organic campestris var purpurea is produced are achieved.The cultivation method is simple, cost is low, produced campestris var purpurea is free of pesticide residues, crisp and sweet in taste and rich in nutrition, and the method is also suitable for planting and management of other vegetables and particularly leaf vegetables.
Owner:HUBEI KAITIANDI AGRI SCI & TECH CO LTD
Method for preparing sweet and crisp dried finger citron
ActiveCN104171999AWhite colorFair tasteFruit and vegetables preservationFood preparationSaline waterFreeze-drying
The invention discloses a method for preparing sweet and crisp dried finger citron. The method sequentially comprises the following steps: (a) pre-treating, namely cleaning, peeling and slicing finger citron to obtain finger citron slices; (b) slightly boiling the finger citron slices by water, namely, slightly boiling the finger citron slices with 5-10% boiled saline water for 1-2 minutes, and flushing with flowing clear water for 1-2 minutes to obtain slightly boiled finger citron slices; (c) soaking and vacuumizing, namely soaking the slightly boiled finger citron slices into honey water for 1-2 hours in a container according to a proportion that 1g of finger citron slices are soaked into 1.5ml of honey water (the concentration of the honey water is 0.1-0.5g / ml), and then vacuumizing to ensure that the vacuum degree is less than or equal to 0.09MPa; and (d) freeze-drying, namely taking the vacuumized finger citron slices out of the container, pre-freezing and then freeze-drying; and (e) packing in vacuum. By adopting the simple method, the manufactured dried finger citron is crisp and sweet in mouthfeel, rich in nutrition and easy to carry.
Owner:浙江金佛手生物医药科技有限公司 +1
Method for planting crispy melons
InactiveCN108739133AMeet lighting needsImprove qualitySuperphosphatesExcrement fertilisersGround temperaturePlastic mulch
The invention discloses a method for planting crispy melons. The method utilizes an organic fertilizer as a main fertilizer to meet nutrient demands in the growth process of the melons, adopts other chemical fertilizers as supplements to meet the fertilizer supply in the whole growing period, reduces manpower, and lays a drip irrigation belt to meet the requirements of hydrophile, two-color mulching film covering the melons has the functions of heat preservation, moisture isolation, light reflection and weeding, pests such as mites and the like are avoided, the ground temperature is improved,the illumination is prolonged, the demand of the melons for illumination is met, the quality of the melons is improved, and a soluble solid content is improved; the method can effectively increase theyield of the melons, and meet the demand for light illumination and intensity during the growth process, so that the sweet smell of the melons is great, the melons taste crisp and sweet, and the sizes of the melons are suitable, the occupancy rate of the market is high, and the method is worth popularization.
Owner:徐海燕
Peach planting culturing method
The invention discloses a peach planting culturing method. The method is characterized by comprising the steps of (1), seedling culturing and purchasing: stock seeds are sowed in spring, grafting is conducted in autumn, the seedlings come out of a garden in the second year, and after the seedlings come out of the garden, peach seedlings of planting species are selected from first generation grafted robust peach seedlings with better grafting hole healing and the diameter of 0.5 cm or above from the primary producing area of the planted peach species; (2), culturing: a 4-degree lime-sulfur agent is adopted to sterilize seedling roots before the seedlings are planted (washing is conducted by using clear water after sterilization is conducted); after a base ground is selected, an empty planting ditch with the width of 70 cm and the depth of 60 cm is dug, a layer of rooting powder is scattered in the ditch, 2000 kg of a thoroughly decomposed organic fertilizer is applied to every 667 square meters in the ditch and is uniformly doped with soil, after backfill is conducted, the planting ditch forms a fish ridge shape, the seedling is transplanted according to the row spacing of 3 m*2 m or 3 m*1.5 m with poorer geology; (3), a series of targeted management is conducted after planting is conducted. The method has the advantages that the method is simple, actual popularization is convenient, and the growth of young fruits is rapid.
Owner:张勤
Constant-temperature cellar used for preserving fruits and vegetables
ActiveCN104620784AGood fresh-keeping effectEasy to buildAgriculture tools and machinesHarvested fruit hanging devicesNatural ventilationBrick
A constant-temperature cellar used for preserving fruits and vegetables comprises a cellar body. The cellar body comprises a baseboard, an enclosure and an upper cover, the enclosure is provided with a door, the baseboard comprises a floor layer and a plastic cloth layer, the enclosure and the upper cover are combined by a foundation layer, an ash layer, a brick wall layer, a polystyrene board layer, a plywood layer, the plastic cloth layer, a sand layer and a soil layer. The floor layer and the foundation layer are one of a cement concrete layer, a stone-built layer and a brick-built layer. The partition wall in the cellar is provided with an inner door, air sterilizers are mounted in a heat insulation room and a storeroom of two sides of the partition wall, a natural ventilator in the storeroom is provided with an air inlet pipe and an air outlet pipe which are provided with airflow adjusting valves at two ends, the outlet of the air inlet pipe is arranged on the lower portion of the storeroom, the inlet of the air inlet pipe is provided with an air inlet cap, the inlet of the air outlet pipe is arranged at the top of the storeroom, and the outlet of the air outlet pipe is provided with a vent cap. The storeroom is provided with a compartment communicated with the natural ventilator, and a water pipe with a water pump is mounted in the storeroom and communicated with an underground water source. By the constant-temperature cellar, preservation quality of the fruits and the vegetables can be improved, and preservation period of the fruits and the vegetables is prolonged.
Owner:依长志
Fertilizing method for improving fruiting rate of apple
InactiveCN105557165APromote growthIncrease moisture contentFertilising methodsCultivating equipmentsFruit treePotassium sulfate
The invention relates to a fertilizing method for improving fruiting rate of apple and belongs to the technical field of crop planting. The fertilizing method comprises the following steps: 1), after harvesting of apple, furrow applying farm manure in autumn, 100 kg per plant, and adding powdered topsoil after the application; 2), furrow applying a compound fertilizer before and after Qingming, 1 kg per plant; 3), applying an algal solution in a germination stage after Qingming, 50 kg per plant; 4), heavily applying nitrogen fertilizer and potassium fertilizer in an enlargement stage, and applying 40 kg of the algal solution and 150 g of a mixed solution of potassium fertilizer containing 50 % potassium sulfate. Compared with the prior art, the fertilizing method may provide a great deal of apple tree required nutrition, promoting the growth of flowers and buds and effectively improving fruiting rate, each apple plant can produce 50-80 kg in the initial production stage and produce 150-220 kg in the high yield stage; each produced apple is large and uniform, has pure color, is crispy and sweet, and has high moisture content and rich nutrition.
Owner:长顺县顺新种植基地
Cabbage mustard soilless culture method
InactiveCN106942033AGuaranteed normal growthCrunchy and sweetAgriculture gas emission reductionCultivating equipmentsNormal growthTetrarrhena juncea
The invention discloses a cabbage mustard soilless culture method. The cabbage mustard soilless culture method comprises the steps of seedling culture, preparation of culture equipment, preparation of a culture medium, transplanting, pest control and other management. The cabbage mustard soilless culture method realizes planting of cabbage mustard on water, water cultivation is added in the mode that hygrophilous and waterlogging-intolerant vegetable is planted in soil and nutrient solutions, cultivation water is fully utilized, the root of cabbage mustard is prevented from being soaked in water for a long time, accordingly, root rotting is avoided, and normal growth of cabbage mustard is guaranteed. Cabbage mustard cultivated by the cabbage mustard soilless culture method is crisp and sweet in taste and pollution-free and belongs to truly healthy green vegetable.
Owner:汉寿县龙阳镇华诚蔬菜专业合作社
Special enhanced organic fertilizer for strawberries and preparation method thereof
The invention discloses a special enhanced organic fertilizer for strawberries. The fertilizer is prepared from the following raw materials in parts by weight: 3-4 parts of jute streptomycete, 30-40 parts of rice flour, 10-18 parts of dried radix rehmanniae, 6-12 parts of humic acid, 5-6 parts of calcium superphosphate, 8-12 parts of attapulgite, 6-7 parts of borax, 4-5 parts of silicon oxide, 2-3 parts of naphthylacetic acid, 1-2 parts of imidazolone, 2-5 parts of monopotassium phosphate, 25-35 parts of urea, 5-7 parts of tartaric acid, 3-6 parts of ethyl maltol, 5-6 parts of soil conditioner and a proper amount of water. The nutrient formula of the fertilizer disclosed by the invention can be used for satisfying the growing requirements of strawberries, and after the fertilizer is applied, the strawberries are healthy and strong to grow and few in plant diseases and insect pests and meanwhile, the strawberries are large and bright red in fruit, crisp and sweet in meat quality, and high in content of vitamin. The added naphthylacetic acid can be used for promoting cell division and expansion and inducing to form adventitious roots so as to increase fruit setting and prevent abscission of fruits, so that the fertilizer is an organic fertilizer which is of a very high economic value and is suitable for large-area popularization and use.
Owner:HEFEI SIFANG PHOSPHATE COMPOUND FERTILIZER
Breeding method of new rape variety oil moss 929 for early-maturing high-yield flowering Chinese cabbage
PendingCN114145227AOil function expansionIncrease fructose contentPlant genotype modificationBiotechnologyFructose
The invention belongs to the technical field of crop breeding, and particularly relates to a breeding method of a novel rape variety oil moss 929 for early-maturing high-yield flowering Chinese cabbage. According to the method, a cytoplasmic male sterile line 118A is selected as a female parent, a self-selected restoring line 927 which is crisp and sweet in taste, early in development and high in resistance is selected as a male parent for hybridization, an F1 generation is obtained and subjected to combined identification, and a combination 118A * 927 which has the characteristics of being early in development, crisp and sweet in taste, good in lodging resistance, disease resistance and cold resistance and high in flowering Chinese cabbage yield, namely the oil moss 929 of the variety is obtained. The oilseed rape 929 bred through the breeding method breaks through the single oil function of traditional oilseed rape, the vegetable function of the oilseed rape is expanded, the fructose content is high, the taste is crisp and sweet, the prematurity is good, compared with the oilseed rape Zhongshuan No.11, the flowering Chinese cabbage appears on the market 80-90 days earlier, the yield of the flowering Chinese cabbage per mu is increased by 700-800 kg, the blank of the flowering Chinese cabbage before the spring festival of Hunan is filled up, and the flowering Chinese cabbage 929 is worthy of popularization and application. The rape planting benefit is improved.
Owner:常德市农林科学研究院
Processing method for low-sugar preserved ginger
The invention discloses a processing method for low-sugar preserved ginger, and relates to the technical field of preserved fruit processing. The processing method for the low-sugar preserved ginger comprises the following steps: slicing fresh gingers; soaking ginger slices with brine containing 8% of citric acid, then adding edible salt which accounts for 2-3% of the total mass of the brine and the ginger slices, soaking, then adding 1-2% of edible salt, soaking, adding 1-2% of edible salt, naturally fermenting, and taking out the ginger slices; scalding the ginger slices in boiling water, taking out the ginger slices and then draining water from the ginger slices; placing saccharose which accounts for 60-70% of the initial mass of the ginger slices in the ginger slices, blending uniformly and carrying out sugaring; adding sodium alginate which accounts for 0.1-0.3% of the initial mass of the ginger slices and carrageenan which accounts for 0.05-0.1% of the initial mass of the gingerslices in the sugared ginger slices, cooking with sugar, and then taking out the ginger slices; and heating and baking the sugar slices until the water content reaches 35-45%, and then drying under vacuum until the water content reaches 25-30%. The processed preserved ginger is brilliant yellow, is good in glossiness, has full appearance, is full in sugaring, and has uniform sweetness, the insideof the preserved ginger has weak spicy taste, the sugar content is low, the quality is good, and the health value is high.
Owner:铜陵白姜发展有限责任公司
Planting method for improving taste of tomatoes
InactiveCN106171350ACrunchy and sweetHigh in sugarAnimal corpse fertilisersPlant cultivationDiseaseGreenhouse
The invention discloses a planting method for improving taste of tomatoes. The planting method comprises the step of carrying out corresponding management at each stage of greenhouse tomato planting and specifically comprises the step of spraying nutrient solutions of corresponding volumes at a period, from heat exposure of a first true leaf to a three-leaf stage, of seedling raising and a fruiting period of growing. Compared with the prior art, the planting method has the following advantages that through spraying the nutrient solutions of corresponding volumes to plants at a white bud exposure period of seedling raising and the fruiting period of growing, the absorption and settlement of nutrients can be promoted, and the sugar content of the tomatoes is increased; and meanwhile, the disease resistance of the plants can be improved, the consumption of chemicals is lowered, and then, the taste of the tomatoes is improved.
Owner:固镇县华丰农业有限公司
Cultivation method of Richard delicious apple trees formed through reproduction and bud mutation of honglu apple trees and superior apple trees
PendingCN110521586AImprove qualityHigh flowering rateGraftingCultivating equipmentsDiseasePollination
The invention discloses a cultivation method of Richard delicious apple trees formed through reproduction and bud mutation of honglu apple trees and superior apple trees. The cultivation method comprises the steps of 1) planting, 2) preparation of powder, 3) pollination, 4) sifting, 5) grafting and 6) management and determination. By means of the method, apple nursery stocks with high quality canbe obtained through cultivation, the Richard delicious apple trees are high in flowering rate and have strong disease resistance, there is no yield distinction in biennial bearing of fruits, the yieldis high, and borne fruits are large, high in sweetness, high in juice yield, and uniform in color and have red bright fruit peel.
Owner:石林绿宝康农业产业开发有限公司
Vegetable core cooking device
The invention discloses a vegetable core cooking device which comprises a support, a heat generator, a rotary pan, a gear, a speed reducer and a micro motor, the heat generator is installed on the support and composed of a lower arc block and an upper arc block, the lower arc block and the upper arc block are connected through a hinge to form a cylinder, the lower arc block and the upper arc blockare each provided with an electric heating wire, the upper arc block is half of the lower arc block in length, the end of the upper arc block is flush with the end of the lower arc block after installation, the rotary pan is cylindrical, a plurality of spacers are arranged in the rotary pan, the outer arc of the rotary pan is matched with the inner arc of the heat generator, and a clamping position is arranged at one end of the rotary pan and assembled with a clamping groove formed in the gear which is connected with the speed reducer and the micro motor. According to the invention, vegetablecores can be automatically stir-fried by rotating the rotary pan, the vegetable cores cannot be disorderly stir-fried, and meanwhile, the roots of vegetable cores are heated to be greater than the tails, so that the vegetable cores are uniform in cooking degree and crisp and sweet in taste.
Owner:NANNING UNIV
Lung clearing and moistening lotus root drink
The present invention discloses a lung clearing and moistening lotus root drink. The drink is made from the following raw materials: 30-50 parts of lotus roots, 10-15 parts of pears, 5-8 parts of bulbus lilii, 1-2 parts of siraitia grosvenorii, 5-10 parts of lotus seeds, 3-6 parts of rhizoma nelumbinis, 1-2 parts of liquorice, 3-5 parts of mints and 5-10 parts of honey. The advantages of the various edible and medicinal raw materials are combined, the raw materials are assistant to each other, and the shortages of single effect of the signal edible and medicinal raw material are overcome. The lotus root drink enhances the original effects, regulates various aspects, clears and moistens lungs, nourishes yin and moistens dryness, and at the same time relieves the symptoms of red and dry throats, cough, expectoration, etc.
Owner:巴中市恩阳区现代农业有限公司
Cultivation and breeding method of a new variety of apple trees
ActiveCN105941071BHigh flowering rateStrong disease resistanceGraftingCultivating equipmentsFruit treeSweetness
The invention relates to a culture method for an apple tree of new species. The culture method comprises the following steps: A1, enabling the Qinguan apple tree to be subjected to branch grafting or bud grafting on the Qiaohuaxinhongxing apple tree; A2, enabling the cultured Qiaohuaxinhongxing apple tree obtained in the step A1 to be subjected to branch grafting or bud grafting on the Qiaohuachangfu No.2 tree; A3, enabling the cultured Qiaohuachangfu No.2 tree obtained in the step A2 to be subjected to branch grafting or bud grafting on the M26 dwarfing interstock; and A4, enabling the first cultured M26 dwarfing interstock obtained in the step A3 to be subjected to branch grafting or bud grafting on the red fuji spur apple tree, so as to obtain the apple tree of the new species. The invention also relates to a breeding method of the apple tree of the new species. The breeding method comprises the following steps: grafting the M26 dwarfing interstock on selected tree seedlings, and grafting the branches or buds of the apple tree of the new species on the M26 dwarfing interstock. The fruit tree obtained by the culture and breeding methods for the apple tree of the new species has the advantages that the quality is good, the fruiting period and the mature period are advanced, and the fruits are larger, uniform in color, palatable in sweetness and crispness, large in yield and high in economic value.
Owner:姚亦登
A kind of breeding method of fruit type yellow bell pepper
ActiveCN107912294BFruity and sweetCrunchy and sweetPlant genotype modificationBiotechnologySweet Peppers
The invention relates to the technical field of plant breeding and in particular relates to a breeding method of fruit type yellow pimentos. According to the breeding method provided by the invention,a pimento nucleus male sterile breeding technology is utilized, and a pimento nucleus male sterile line AB91 and resources with a yellow color, a sweet and crispy fruit taste and good quality are subjected to hybridization, selfing, test crossing and sister crossing; in a breeding process, nutritional quality (mainly comprising soluble sugar content and Vc content) and commodity quality of different resources are identified and screened through a method combining sensory quality evaluation and physicochemical analysis, so that a sterile line and a selfing line, which are yellow and have highsoluble sugar content and Vc content, are bred; the sterile line is hybridized to breed the fruit type yellow pimentos which have high soluble sugar content and Vc content, are yellow and can be eatendirectly.
Owner:河北省农林科学院经济作物研究所
Method for fruit cracking control for Lingwu long jujube
ActiveCN102499001BBright colorStrong stress resistanceCultivating equipmentsHorticulture methodsDiseasePesticide residue
The invention discloses a method for fruit cracking control for Lingwu long jujube, which includes: selecting a yard, cultivating Lingwu long jujube, regulating greenhouse covering time, regulating tree crowns and fruits and flowers, regulating temperature and humidity, regulating nutrition, controlling pests and diseases and the like. The base of a trunk of a Lingwu long jujube tree in a full bearing period is girdled at a position 10-15cm away from the soil, girdling width is no larger than one tenth of the diameter of the trunk, and gibberellin 15-20mg / L is sprayed once to twice during the full-blossom period at an interval of 7-10 days. Nutrients are sprayed to enhance thickness and hardness of fruit peel before flowering of the Lingwu long jujube tree and in the medium and late stage of fruit development. By means of the method, application of advancing maturity to controlling fruit cracking in protected cultivation of Lingwu long jujube is successfully and technically broken through in Jinghai county of Tianjin, the technical problem of fruit cracking which bothers jujube growers for long is solved effectively, yield and quality of fresh jujube are improved, insecticide spraying frequency is reduced, insecticide residue is decreased, the safe and nutritious health food is provided for consumers, a new way of increasing income for jujube farmers is exploited, and remarkable economic benefit and social benefit are achieved.
Owner:天津市农业科学院
A constant temperature cellar for keeping fruits and vegetables fresh
ActiveCN104620784BGood fresh-keeping effectEasy to buildAgriculture tools and machinesHarvested fruit hanging devicesNatural ventilationBrick
A constant-temperature cellar used for preserving fruits and vegetables comprises a cellar body. The cellar body comprises a baseboard, an enclosure and an upper cover, the enclosure is provided with a door, the baseboard comprises a floor layer and a plastic cloth layer, the enclosure and the upper cover are combined by a foundation layer, an ash layer, a brick wall layer, a polystyrene board layer, a plywood layer, the plastic cloth layer, a sand layer and a soil layer. The floor layer and the foundation layer are one of a cement concrete layer, a stone-built layer and a brick-built layer. The partition wall in the cellar is provided with an inner door, air sterilizers are mounted in a heat insulation room and a storeroom of two sides of the partition wall, a natural ventilator in the storeroom is provided with an air inlet pipe and an air outlet pipe which are provided with airflow adjusting valves at two ends, the outlet of the air inlet pipe is arranged on the lower portion of the storeroom, the inlet of the air inlet pipe is provided with an air inlet cap, the inlet of the air outlet pipe is arranged at the top of the storeroom, and the outlet of the air outlet pipe is provided with a vent cap. The storeroom is provided with a compartment communicated with the natural ventilator, and a water pipe with a water pump is mounted in the storeroom and communicated with an underground water source. By the constant-temperature cellar, preservation quality of the fruits and the vegetables can be improved, and preservation period of the fruits and the vegetables is prolonged.
Owner:依长志
Tomato rice balls and making process thereof
InactiveCN108308533AAchieving new edible propertiesMeet needsFood ingredient functionsSide dishVegetable oil
The invention discloses tomato rice balls and a making process thereof. The tomato rice balls comprise packing bodies, wherein each of the packing bodies is loaded with the tomato rice balls and a fork for the tomato rice balls; the tomato rice balls loaded in the tomato rice ball packing bodies comprise the ingredients in parts by weight of 100 parts of high-quality rice, 50 parts of white granulated sugar, 30 parts of malt syrup, 15 parts of vegetable oil, and 8 parts of tomato powder. The tomato rice balls have the advantages that the tomato rice balls have the packing bodies, and each of the packing bodies is loaded with the tomato rice balls and the fork for the tomato rice balls, and the tomato rice balls have a seasoning bag and / or a side dish bag, so that novel eating properties ofthe tomato rice balls can be realized, and the tomato rice balls are natural and healthy. The tomato rice balls have various taste, meet requirements of different consumers, and are free from chemical additives, and natural and healthy.
Owner:XINGHUA MINGSHA FOOD
Nutritious injection liquid for apple tree and its preparation method
InactiveCN100420656CAvoid pollutionGood colorBio-organic fraction processingSewage/sludge fertilisersSucroseBlack liquor
This invention relates to an apple tree nutrient injection and the method for making the same, belonging to the fertilizer technology field. The acidity of the said apple tree nutrient injection is usually pH 2-3, and the procedures comprise: treat the black liquor by biochemistry process to produce the powder, use the filter liquor of lignin and iron chelate as the mother liquid, dissolve the saccharose, urea, ZnSO4 and borax in this mother liquid, mix this liquid with the above powder to produce the product. This invention processes the straw pulp black liquor and lignin, with a lot of consumption of straw pulp black liquor and lignin, to transform them to be usable fertilizer, which greatly decrease the pollution, resulting economical and environmental benefits. Besides, the produced fertilizer is used by direct injection, which avoids the disadvantages of low fertilizer utilization coefficient and environmental pollution brought by the traditional fertilizer application method, and overcomes the problems of low effective time and single nutrient of the traditional fertilizer.
Owner:SHANDONG TRALIN PAPER
Processing and fresh-keeping method for fresh-eating walnut
InactiveCN101209067BCrunchy and sweetGood tasteFruits/vegetable preservation by freezing/coolingFood preparationFreeze thawingBiotechnology
Owner:SHANDONG INST OF POMOLOGY
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