1115results about How to "Guaranteed nutrition" patented technology

The invention discloses a method for planting organic passion fruit trees. The method includes the steps of variety selection, site selection, soil preparation, soil pH adjustment, establishment of a passion fruit tree foundation, field planting, reshaping and pruning, field management, blossoming, fruit yielding and the like. According to the method, organic fertilizer and a low-toxicity prevention method are adopted in fertilization and pest control, so that the pulp of produced passion fruits is full of yellow fruit juice, the content of sugar is high, the color is bright, the yield reaches up to 2 tons per mu each year, pollution is avoided, and five seasons of fruits can be harvested each year. The successful planting of the organic passion fruit trees provides a theoretical and practical basis for creating incomes of local farmers. According to the method, a leeward apricus flat ground is selected, and the place where a good source of water is obtained, the soil layer is thick, fertility of the soil is above the average and transportation is convenient is used as a planting foundation, so that it is guaranteed that the passion fruit trees can grow in a good environment, the roots of nursery-grown plants are planted in furrows and exposed to the sun, hence, the roots can better absorb sunshine, and fertilization and weeding are further facilitated.

The invention discloses a processing method of whole-grain instant porridge. According to the method, whole-grain flour is subjected to pretreatment, and the whole-grain instant porridge can be prepared through extrusion forming primary Alpha treatment, low-temperature drying and high-temperature secondary Alpha treatment. The instant porridge prepared by the method has the moisture content being lower than 10 percent and the Alpha degree being high than 95 percent. The processing method disclosed by the invention is simple, convenient and feasible, the continuous degree of the processing process is high, the prepared whole-grain instant porridge has good rehydration effect and can be rehydrated within 3 to 4 minutes through being immersed by hot water, various kinds of nutritional ingredients of the original whole grain are maintained, the mouth feeling is excellent, the eating by customers is convenient, and the storage time of products is prolonged.

The invention provides a chocolate combination for coating frozen beverages; the combination includes 20-55 parts by weight of xylitol, 40-55 parts by weight of grease, 5-30 parts by weight of non-fat milk solids and 0.2-0.6 part by weight of emulsifier; the invention also provides a method for coating frozen beverages with the chocolate combination and the obtained frozen beverages with the coating prepared by the chocolate combination. Due to special formula adjustment of the invention, the formed chocolate coating can achieve excellent moisture resistance.

The invention relates to a food fruit material, wherein, 100 portions by weight of which is prepared from the raw materials as follows: 45 potions to 80 portions of fruit, 1 portion to 3 portions of modified starch, 0.01 portion to 0.06 portion of sodium citrate, 0.01 portion to 0.03 portion of Acesulfame-K and 0.01 portion to 0.1 portion of aspartame and the rest is water to make up 100 portions. The invention also provides a method for producing the food fruit material and a food added with the food fruit material which is produced by the method. The food fruit material provided by the invention has low content of cane sugar, contains various fruits and is good both in nutrition and taste. Furthermore, the manufacturing method provided by the invention can produce fruit-contained food with different flavors; selection and sterilization of the fruit are strict, and both the degree of hardness and softness and degree of tartness and sweetness of the fruit material can be set, thus being suitable for being selected and taken by the consumers for a long time.

The invention relates to a vending machine for providing hot food as well as convenient bowl storing and transmitting system and sanitary door mechanism thereof and provides the vending machine for bringing convenience to the use and producing and selling the hot foods, such as noodles, rice noodles and the like. The vending machine comprises a casing, and the storage and transmission system of the convenient bowls, a staple food storing and transmitting system, a water storing and heating supply system, a seasoning storing and transmitting system, a work station switching and conveying system, a control system and the like which are arranged in the casing. Rice and flour products which are subject to precooking, non-adhesion treatment and fresh-keeping quantitative package are used as staple foods; the staple foods are subject to heating, bowl filling, seasoning addition and other work procedures and then are transmitted; and the finished products have a high nutritional value and a high cost performance. The convenient bowl storing and transmitting system provided by the invention has a simple and reliable structure and high efficiency and is especially suitable for the vending machine for the hot foods disclosed in the invention. The sanitary door mechanism disclosed by the invention has a reasonable structure and the function of ensuring the food sanitation and safety of the vending machine.

The invention discloses a pollution-free fresh water lobster breeding method which includes the steps that a pool is prepared, a greenhouse, an anti-theft facility and a water inlet / outlet pipe with a filtering screen piece are configured, water is injected after sunshine, water plants are planted after disinfection, slow-release nutrient substance and small shelters are put into the pool, the water temperature, dissolved oxygen and PH value of the pool are adjusted, then young lobsters are put into the pool, feeding is conducted according to different periods of the young lobsters, the water quality is improved at a fixed period, young grass carp and screws are put into the pool, and pollution-free fresh water lobsters are obtained. By means of the pollution-free fresh water lobster breeding method, an excellent growth environment is provided for the lobsters through algae, the slow-release nutrient substance and the small shelters, microorganism reagents and vitamin complex are put into the pool at a fixed period, the lobsters are fed according to different growth periods, quick growth of the lobsters is promoted on the basis of guaranteeing healthy and pollution-free lobsters, and the yield of the lobsters is increased.

The invention relates to the field of yellow wine brewing, in particular to millet yellow wine and a making process thereof, wherein the millet yellow wine adopts the following mixing materials in percentage by weight: 56-65 percent of millet, 4-7 percent of wheat bran, 5-8 percent of sticky rice, 7-8 percent of broomcorn, 3-4 percent of corn, 7.3-9 percent of saccharifying enzyme yeast, 0.5-0.6 percent of active dry yeast, 1.7-2 percent of medlar, 1.7-2 percent of red date, 0.8-1 percent of honey, 0.1-0.2 percent of preserved plum, 0.9-1 percent of ginger and 1.2-1.3 percent of mountain ginseng. In the invention, millet is used as a main material for making the yellow wine, thereby not only the alcohol degree is low, but also the acidity thereof is much lower than the traditional yellow wine, so that the millet yellow wine has quite lubricant as well as tasty and refreshing mouth feeling and can be regarded as an elegant drink for general non-alcohol beverage persons in banquets, feasts and the like, and in addition, rich selenium (Se) elements are also the guarantee for health and nutrition of pregnant women, old people and children.

The invention relates to an aquatic product processing method, in particular to a quick skinning method for Acaudina molpadioides Semper. The invention discloses the quick skinning method for the Acaudina molpadioides Semper. The method comprises the following steps of: setting the shape of a fresh Acaudina molpadioides Semper, mechanically grinding skin, cleaning and removing stain, skinning in an enzymolysis way, cleaning and removing stain, repeatedly carrying out enzymolysis and the like. When the skin is mechanically ground, more than a half of the silt-containing skin of the Acaudina molpadioides Semper can be removed, and the skin of the Acaudina molpadioides Semper can be completely removed within a short time by means of skinning in an enzymolysis way, so that the Acaudina molpadioides Semper body can be changed to be clean and translucent, an edible part of a wall of the inner layer body of the Acaudina molpadioides Semper can not be influenced, and the nutritional ingredients of the Acaudina molpadioides Semper can be furthest remained. The skin of an Acaudina molpadioides Semper product prepared by means of cleaning and packing is free from silt, and the heavy metal content reaches the standard, so that the Acaudina molpadioides Semper product can be used for dipping and processing or can be used as the raw material for deep processing.

The invention discloses a refrigerator, which comprises a box body, at least one freezing room, a freezing evaporator, a first fan, a second fan, a quick-freezing functional key and a controller, wherein the at least one freezing room is positioned in the box body and comprises at least one quick-freezing chamber; the freezing evaporator is positioned in the box body and arranged at the rear sideof the freezing room; the first fan and the second fan are positioned on the freezing evaporator, wherein the first fan and the second fan are respectively used for blowing cold air generated by the freezing evaporator into the freezing chamber and the quick-freezing room and respectively used for refrigeration of the freezing room and the quick-freezing room; the quick-freezing functional key isarranged on a door body the refrigerator; and the controller is respectively connected with the first fan, the second fan and the quick-freezing functional key; and when the quick-freezing functionalkey is triggered, the controller controls the first fan to forcefully stop and controls the second fan to forcefully start. According to the refrigerator disclosed by the embodiment of the invention,foods can be quickly refrigerated.

The invention discloses a planting method of selenium-rich mangoes. The planting method is characterized by comprising steps as follows: land selection, seedling culture, field planting, pruning and trimming, nutrient and water management, orchard management and pest control. The planting method adopts a fertilizer technology such as selenium-rich bio-organic fertilizer, selenium-rich organic-liquid active fertilizer, organic fertilizer and the like, so that soil environment is effectively improved, the content of organic matters and selenium in soil is greatly increased, the selenium content of the planted mangoes is high, the mango yield is high, the detection indicates that the selenium content of the mango is 0.40-0.45 mg / kg, furthermore, according to the insecticide technology adopting botanical insecticides and botanical fungicides, the better insecticidal efficacy is realized while nutrition is guaranteed, and the economic benefit is very obvious.

The invention discloses a planting method capable of increasing the sugar content of Hylocereus undulatus Britt. The planting method is characterized by comprising the steps of field selection, seedling growing, field planting, trimming and shaping, nutrient and water management, orchard management and pest control and prevention. According to the planting method, a bio-organic fertilizer and an active organic liquid fertilizer containing sugar are applied to the roots, the blade surfaces and fruits of Hylocereus undulatus Britt trees, so that the sugar content of the Hylocereus undulatus Britt is increased, the Hylocereus undulatus Britt tastes sweeter, the taste is enhanced, the fruit quality is improved, and then the current problem that the sugar content of the Hylocereus undulatus Britt is lower is solved. Besides, botanical insecticide and botanical insecticide deinsectization technologies are adopted, a better insecticidal effect is realized while the nutrient is guaranteed, and the economic benefit is very remarkable.

The invention relates to a stirring cup with a vacuum-pumping function. The stirring cup comprises a stirring cup body, wherein the stirring cup body is connected with a vacuum-pumping device, the vacuum-pumping device comprises an air pumping cylinder body and a base, and the air pumping cylinder body is matched with the base and slides axially; an air pumping cavity is formed in the base, a first venting hole communicated with the interior of the stirring cup body is formed in the bottom of the air pumping cavity, and a venting plug is arranged on one side of the first exhaust hole; the interior of the air pumping cylinder body is communicated with the upper part and the lower part of the air pumping cavity in an alignment way to form a vacuum-pumping chamber, and a one-way air guide structure which can vent air under pressure in the vacuum chamber outwards is arranged between the inner wall of the air pumping cylinder body and the air pumping cavity. The invention aims at providing the stirring cup with the vacuum-pumping function which is simple in structure and convenient in use and a food processer; the air in the stirring cup is pumped by the vacuum-pumping device, so that the stirring cup is in a vacuum state, so as to be beneficial to stirring of a stirrer and fresh keeping of juice; the stirring cup is convenient to carry and has good sealing property.

The invention provides a pre-smashing device for a food treating machine, aiming to solve the problem that inconvenience is brought to a user as foods need pre-treating in the prior art. Aiming at the technical problem, the pre-smashing device is mounted behind the food treating machine, the food treating machine is connected with a shaft hole or a connecting shaft in the bottom center of the pre-smashing device through a transmission rotation shaft or a rotation hole of the food treating machine, with the pre-smashing process, the process of pre-treating on food materials is eliminated when an operator carries out food treating, thus the food treating is more convenient and rapid, meanwhile since the pre-smashing process is carried out on the food materials, load of a stirring device is lightened, the service life of a machine is prolonged, and the efficiency of stirring or juice extracting is promoted.

The invention discloses a producing and processing method of wheat germ powder. Wheat germ is described by nutritionist as natural plant nutrition treasure house for human beings. The wheat germ has rough taste, and original food grinding equipment cannot well grind wheat germs. The micronization technology is adopted to grind the wheat germs which are dried and enzyme killed into micro-powder with the granularity of 100 meshes to 1000 meshes, so the palatability, dispersion, dissolvability and digestibility of the wheat germs can be changed. An ultrasonic vibration sieve or air jet sieve is used for screening the ground materials so as to guarantee the fineness of the wheat germ powder. Vacuum packing or vacuum gas packing is adopted to avoid the oxidation of a product. The wheat germ powder which is processed by the technology has uniform granularity, smooth taste and long shelf life and is rich in protein, fat, dietary fibers, vitamins and minerals. A new way for comprehensively utilizing the agricultural products and improving the nutrition level of the citizens in China can be provided. The product can be eaten directly and also can be added into other food so as to strengthen the nutrition and to increase the flavor.

The invention discloses a feeding feed for rabbits, which contains the following materials: (1) feeding feeds for rabbit at the age of less than 70 days: corn flour, wheat bran, bean pulp, rice bran, grass meal, pine needle meal, folium mori and Chinese herbal medicine additive; and (2) feeding feeds for rabbits at the age from 70 days to 110 days: corn flour, bean pulp, wheat bran, rice bran, dry grass meal, bee pollen and Chinese herbal medicine additive; according to the invention, different feeds are fed to the rabbits according to the growth period of the rabbits, so that the rabbits grow and develop normally; the Chinese herbal medicine additive in the feed ensures the health and nutrients of the rabbits; spore can activate the immune function of the rabbits, improve the immune capability of the rabbits, strengthen the habitus of the rabbits, and promote the quality of rabbit meat; contents of bee pollen minerals and vitamin are extremely rich, and constant taking of bee pollen minerals and vitamin can promote the odor of the rabbit meat and causes the rabbit meat to be fresher and more tender; and Glabrous Greenbrier Rhizome and Bupleurum chinense mainly play the role of reducing the fat content of the early stage of the rabbit meat, so that the rabbit meat is more tasty.

The invention discloses a low-carbon, environment-friendly and efficient organic vegetable culture medium (organic nutrition packet) and a preparation method thereof. The culture medium comprises components in percentage by volume as follows: 15% to 20% of processing organic waste, 20% to 30% of inorganic mineral powder, 20% to 30% of an edible fungus waste residue, 25% to 35% of fresh dung or 80% to 90% of earthworm culture waste formed by the four materials, 5% to 10% of a poultry product organic fertilizer and 5% to 15% of processing high-nutrient organic waste. The preparation method comprises performing biological compost, cultivating a grass rotting edible fungus, cultivating an earthworm and adding a high-nutrient organic matter and the poultry product organic fertilizer in earthworm cast through fermentation treatment to form the low-carbon, environment-friendly and efficient organic vegetable culture medium. According to the low-carbon, environment-friendly and efficient organic vegetable culture medium and the preparation method thereof, a fermentation organism and the earthworm serve as main organisms to prepare the organic culture medium; and the low-carbon, environment-friendly and efficient organic vegetable culture medium and the preparation method thereof have the advantages that water and a fertilizer are retained, the nutrition is comprehensive, and nutrition needed by vegetable growth can be stably and abundantly provided, besides, the manufacture process is low-carbon, environment-friendly, efficient, low in cost and the like.

The invention discloses a sugarcane planting method for increasing the sugar content of sugarcane. The sugarcane planting method includes 1), carrying out pre-planting preparation, to be more specific, digging furrows in four months before sugarcane seedlings are cultivated, and releasing earthworms in the furrows; 2), cultivating the sugarcane seedlings at the bottoms of the furrows; 3), applying fertilizers, to be more specific, uniformly applying nutrition fertilizers to the surfaces of mulching films after the sugarcane seedlings are cultivated for a week, and applying additional nutrition fertilizers to the sugarcane seedlings after the sugarcane seedlings are cultivated for 1.5 months; 4), cutting and collecting the sugarcane. The sugarcane planting method has the advantages that the sugarcane planting method is simple in operation, and the earthworms are released into the furrows before the sugarcane seedlings are cultivated and are beneficial to improving the permeability of soil; excrement defecated by the earthworms contains nutritional components which are required by the sugarcane for storing sugar and include nitrogen elements, phosphorus elements, potassium elements, amino acid and protein, and further contains large quantities of beneficial microorganisms and earthworm protease, the self-made environment-friendly organic nutrition fertilizers are applied to the sugarcane seedlings, accordingly, nutrition required in sugarcane growth and sugar storage procedures can be guaranteed, and the sugar content of the sugarcane can be further increased.

The invention relates to a semi-opening greenhouse cultivation technology for a peach tree in a low-latitude plateau area. The technology is characterized in that a greenhouse frame is arranged on one surface of a greenhouse; a layer of inspect proof nets and a layer of heat preserving quilts sequentially cover the frame; the heat preserving quilts are controlled by a contracting and stretching bracket to the contracted and stretched, and therefore, the temperature in the greenhouse of the peach tree can be controlled in different growth periods and under the changeful air temperature condition at the low-latitude plateau area; meanwhile, the technologies like the water and fertilizer control technology and the special fruit bag utilizing technology are adopted, thus the damage factor under the natural condition is removed, and the natural growth state of the peach tree is remained to the maximum; the applied pesticide is about 20% that under the common planting condition, the applied chemical fertilizer is about 30% that under the common planting method, the water irrigated is about 40% that under the common planting condition, and the output is more than 150% that under the common planting condition; in addition, the peach quality is far more than that of common peach; the market price is the peach is more than 5 time that of the common peach.

The invention relates to a processing method of peanuts with shells, which is characterized in that peanuts with shells are used as raw materials, garlic, ginger, aginomoto, table salt, sodium cyclamate, AK (Acesulfame-K) sugar, and water are used as auxiliary materials to form ingredients, and the processing method comprises the steps of: washing, punching, flavoring, drying, baking, cooling and packaging. since a punch press is used for punching on the peanuts with the shells before flavoring, a vacuum kettle is used for vacuum flavoring and antioxidant is added in the processing process, the invention ensures that the made peanuts with the shells has consistent taste, long quality guarantee period, strong fragrant and crisp flavor and favorable mouthfeel while preserving the nutrients of the peanuts. The invention has reasonable and practical processing method, simple operation and good effect and is beneficial to wide popularization.

The invention relates to instant curing rice with enriched nutrient and a technological process and a method, wherein the instant curing rice is formed by processing rice and adding nutrient substances; the rice added with the nutrient substances is processed into rice flour, and then the rice flour is converted into rice grains by adding water, stirring, heating, gluing and curing. The curing rice has the main characteristic of being instant, and simultaneously the product keeps the original nutrient of rice.

The invention relates to a method for adding collagen peptide into food, wherein the collagen can improve immunity. And the method comprises that: dissolving collagen peptide, adding it into food to be mixed, or directly adding it into food; the food comprises emulsion, milk powder, etc, whose pH is 2-10.The collagen peptide uses animal collagen as material to be degraded, while the additive amount of collagen peptide is 0.1g of each 100g food.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and / or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.

The invention discloses a polypeptide nutritional health-care food containing marine fish oligopeptides. The food comprises the following raw materials in percentage by weight: 20 to 35 percent of marine fish oligopeptide powder, 10 to 25 percent of soy peptide powder, 10 to 25 percent of spirulina, 10 to 15 percent of soy isolate protein, 10 to 15 percent of soyabean lecithin, 5 to 10 percent ofblack fungus powder, 5 to 10 percent of fructo-oligosaccharide, 2 to 5 percent of microcrystalline cellulose, and 1 to 3 percent of magnesium stearate. The product has wide application range, is suitable for patients with high blood sugar or diabetes mellitus, can be easily absorbed by a human body, has the effects of preventing diseases and beautifying besides high nutritional value, is advantageous to removing waste generated in the body in time and enriching the variety of polypeptide foods home and abroad.

The invention discloses a plant-based artificial meat pie and a preparation process thereof, and the plant-based artificial meat pie mainly comprises the following raw materials: soybean drawing protein, soybean protein isolate, vegetable oil, water, a vegetable protein source, soy sauce, L-cysteine, Tg enzyme, a food gelling agent, plant-based auxiliary materials, seasonings and a food additive. Raw materials are subjected to wiredrawing protein rehydration, dehydration, shred removal, blending, mixing and stirring, compression molding, enzyme crosslinking, cooking, quick freezing and like, and plant-based artificial meat pie is prepared. The production process is clear, parameters are accurate, the utilization rate of raw materials is high, the taste and color of the prepared plant-based artificial meat pie can well simulate those of a real meat pie, and the plant-based artificial meat pie is rich in dietary fibers and proteins and almost does not contain cholesterol.

The invention discloses a brewing method of fermented blueberry wine. The brewing method comprises the following steps: selecting Bluecrop blueberries and Duke blueberries; crushing moderately till the blueberries are in half-grain state; adding potassium metabisulfite and tannin into the half-grain blueberries, and mixing the potassium metabisulfite and tannin with the half-grain blueberries uniformly; adjusting the temperature to 20-30 DEG C, and adding pectinase into the mixture; inoculating by adopting wine brewer's yeast; fermenting under stirring every two hours till the content of residual sugar is not larger than 4g / L wherein the fermentation temperature is not higher than 30 DEG C; carrying out mechanical extruding after fermentation is finished for separating skin dregs from wine liquid; carrying out fining and clarification; carrying out stability analysis; regulating the concentration of free sulfur dioxide and the alcoholic strength; and filtering and storing. According to the brewing method, the proper blueberry variety is selected for producing the blueberry wine, thus the taste of a product is guaranteed; through the half-broken and half-grain fermentation method, the prepared blueberry wine is soft and elegant in aroma; and through color protection of tannin, the colour and luster, the taste and the nutrition of the product are guaranteed, and the wine body is relatively mature and plump.

The invention discloses a method for making foods by ultrasonic waves. According to the technical scheme, in the food processing process, the temperature is between -5 DEG C and 95 DEG C, and the adopted ultrasonic frequency is 20-200 KHz. The novel method has the beneficial effects of no production of harmful substances during processing, short production period, few production procedures, saving of places and workers as well as water and power and reduction of three-waste emission, and is capable of keeping the nutrition, flavor and safety of foods.

The invention discloses a method for preparing solid honey and relates to a method for preparing food, in particular to a preparation method for hardening honey. The method mainly comprises the steps of material selection, mixing and crystallization. The steps in detail are as follows: a. a material is selected, in which exquisite honey with small crystallization nucleus is selected as a crystallization revulsant; b. at a temperature of between 50 and 55 DEG C, honey is condensed till Be is between 39 and 45 degrees or the water content is between 14 and 25 percent and is cooled; c. when the temperature is cooled to 40 DEG C, the exquisite honey selected in the step a is added into the honey obtained in the step b; and d. the honey is stirred and is continuously cooled to a temperature of between 10 and 14 DEG C; the humidity of air is controlled less than or equal to 58 percent; and the honey is recrystallized to obtain the solid honey. The method has a simple process, easy control of the process course and low crystallization temperature, well protects the effective nutritive compositions of the honey, does not need to add minor ingredients additionally to realize the solidification of the liquid honey, ensures the original flavor and nutrition of the honey to the maximum and brings great convenience for people to store, carry and eat the honey.

The invention belongs to the technical field of fruit wine and in particular relates to raspberry compound fruit wine and a brewing method thereof. The raspberry compound fruit wine consists of the following effective components in parts by weight: 200-400 parts of black raspberry, 200-400 parts of red raspberry, 10-20 parts of radix polygonati officinalis, 15-30 parts of dateplum persimmon, 10-15 parts of momordica grosvenori, 5-15 parts of fructus canarli, 10-20 parts of fructus gardenia, 5-20 parts of endive, 5-10 parts of rhizoma polygonati and 10-18 parts of orange peel. The brewing method of the raspberry compound fruit wine comprises the following steps: pulping the effective components, carrying out enzymolysis, adjusting components, activating through yeast, fermenting, clarifying, carrying out alcohol extraction, ageing, sterilizing and packaging to prepare the raspberry compound fruit wine. The raspberry compound fruit wine provided by the invention has the functions of nourishing liver and kiney, nourishing yin and stomach, promoting secretion of saliva and quenching thirst and enhancing human immunity and is capable of defying age, improving eyesight, preventing cancer and relieving urinary frequency and urgency.

The invention discloses a fruit tree fertilizer produced by use of edible fungi residues, which is prepared from the following raw materials in parts by weight: 100-120 parts of edible fungi residues, 100-120 parts of fermented fowl manure, 70-90 parts of furfural residues, 45-50 parts of peanut stem, 40-45 parts of melia azedarach bark, 20-24 parts of peanut shell, 10-12 parts of basalt, 30-34 parts of urea, 30-35 parts of calcium superphosphate, 24-28 parts of monoammonium phosphate, 2-3 parts of manganese sulfate, 3-4 parts of ammonium molybdate, 4-5 parts of sodium humate, 1-2 parts of polyhydroxymethyl phenolate, 6-9 parts of EM bacterial agent, 10-15 parts of soil conditioner and a proper amount of water. According to the fertilizer disclosed by the invention, by adopting wastes such as edible fungi residues, fermented fowl manure and furfural residues as main raw materials, the problem of environmental pollution is solved, resources are effectively utilized, and the production cost is reduced on the basis of guaranteeing nutrition. Moreover, the added basalt has the advantages of many pores, strong corrosion resistance, good adsorption property and the like. The melia azedarach bark has insecticidal and bactericidal functions and can effectively reduce the pest and disease damage of fruit trees.