36results about How to "Nutritionally stable" patented technology

The invention discloses a controlled-release carbon source material for repairing polluted underground water organisms and a preparation method thereof and belongs to the field of underground water repairing. The controlled-release carbon source material comprises a core and a shell wrapping the core, wherein the core comprises the following components in percentage by weight: 40 to 86 percent ofcarbon releasing raw material, 1 to 25 percent of nutritional raw material, 5 to 45 percent of plastic bonding raw material, 5 to 20 percent of high-permeability raw material and the balance of water; the shell comprises the following components in percentage by weight: 10 to 40 percent of carbon releasing raw material, 1 to 10 percent of nutritional raw material, 20 to 80 percent of plastic bonding raw material, 0 to 40 percent of high-permeability raw material and the balance of water; and the controlled-release carbon source material is prepared by a compound formula consisting of the carbon releasing raw materials, nutritional elements and multi-component inorganic combined raw materials. The controlled-release carbon source material meets a microbial nutrition demand and requirementsfor long-time stable material supply during underground water repairing, certain mechanism strength and uniform sphericity; furthermore, the defects of high carbon loss, uncontrollable releasing rateand the like in the conventional carbon source compensation method are overcome; and the continuity of the underground water organism repairing effect is realized.

The invention discloses a milk powder for calf, which comprises the following constituents (by weigh percent): whey powder 14-21%, whole milk powder 4-23.12%, puffed soybean 49-64%, concentrated soybean protein 1-3%, microelement premix 0.2-0.45%, vitamin premix 0.1-0.4%, calcium hydrogen phosphate 0.12-1.12%, table salt 0.03-0.06%, paunch accelerating agent 0.1-0.3%, intestinal tract protective agent 0.07-0.2%, neomycin 0.02-0.07%, terramicin 0.02-0.08%, anti-oxidizing agent 0.02-0.4%, lypressin 0.02-0.4%, hepionin 1-1.7%, tryptophan 0.5-0.75%, threonine 0.2-0.6%, stone powder 0.8-2% and fat 0.9-3%.

A special ginseng composite fertilizer and its production are disclosed. The process is carried out by complexing humus acid with urea to form long-lasting urea as controlled-release fertilizer, adding into caustic potash while dissolving under basic condition and adding into phosphate fertilizer, magnesium fertilizer, boron fertilizer, zinc fertilizer, manganese fertilizer and drought-resisting agent. It can supply ginseng and microbial pool with nutrients, improve ginseng root development and increase its quality and pest-resistance. It's efficient, simple, stable, convenient and cheap.

The invention discloses a processing method of citronella and madder solid particle soybean sauce. The citronella madder solid particle soybean sauce uses citronella stems and madder as raw materials and is prepared through the processing steps of madder extraction liquid preparation, raw material pre-treatment, filtering, enzyme treatment, filtering, soybean pretreatment, mixing, inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. The citronella stems are subjected to soaking and pulping by using the madde decoction; the nutrition substance loss of the citronella stems is avoided; the citronella stem pulp is subjected to compound enzyme treatment; the utilization rate of the citronella stems is greatly improved; the citronella stems are subjected to steam deactivation; bitter taste in the citronella stems is eliminated; the mouthfeel of the finished product soybean sauce is improved; the quality of the finished product soybean sauce is improved. The citronella and madder solid particle soybean sauce provided by the invention has the advantages that the quality is stable; the manufacturing process is simple; the mastering is easy. The finished product soybean has mellow smell and taste and balanced nutrition; the effects of clearing away heat, relieving restlessness, regulating middle energizer, warming the stomach, cooling the blood, stopping bleeding, promoting blood circulation, removing blood stasis and the like are achieved.

The invention relates to a cuttage method for salix variegate. The cultivation manner including the step of cuttage can be utilized to perform cuttage on mass salix variegate; the success rate can reach 99%; according to the cuttage method for salix variegate, the problem that wild salix variegate plant is rare and cannot meet the planting requirement in Yangtse Gorges falling area is solved and the water and soil loss problem on both sides of Yangtse Gorges can be more effectively solved.

The invention discloses nymphaea candida presl scented tea and a preparation method thereof. The preparation method specifically comprises the steps of raw material flower selection, stigmatic fluid extraction, flower picking, flower closing, flower opening, stigmatic fluid injection, flower closing again, cutting for shaping, and drying, thereby obtaining the finished nymphaea candida presl scented tea product. Due to the preparation method, the defects of uncleanness and instable nutrition of conventional nymphaea candida presl scented tea are overcome, and the problem of difficulty in wall breakage of pollen is effectively solved. Stigmatic fluid is injected into flowers to break the walls of the pollen, so that the problem of difficulty in wall breakage of pollen is effectively solved, the stigmatic fluid and the pollen cannot be lost, and the prepared scented tea has extremely outstanding effects; meanwhile, due to the preparation method, on the premise of no damage to nutritional components of nymphaea candida presl, the nutritional components of nymphaea candida presl are not destroyed and decomposed, and the prepared nymphaea candida presl scented tea is complete in color, fragrance, flavor, shape and nutrition.

The invention discloses a brewing method of quince pureed quince fruit and vegetable health-care soy sauce. The quince pureed quince fruit and vegetable soy sauce uses quince and quince as raw materials, is prepared by using quince extract, raw materials are pretreated, Filtration, enzyme treatment, filtration; Soybean pretreatment, mixing, inoculation, fermentation, pressing, filtration, sterilization, packaging and other steps are processed. In the present invention, the quinces are soaked and beaten with the extract of quinces, which avoids the loss of quinces nutrients, and the quinces slurry is treated with compound enzymes, which greatly improves the utilization rate of quinces. It can kill microorganisms on the surface of quinces, improve the mouthfeel of the finished soy sauce, and improve the quality of the finished soy sauce. The quince pureed carrot fruit and vegetable soy sauce provided by the invention has the advantages of stable quality, simple and easy-to-handle method, and the finished soy sauce has a mellow temperament, Balanced nutrition, it has health care properties such as dispelling dampness and relieving heat, relaxing tendons and activating collaterals, clearing heat and detoxifying, reducing swelling and blood stasis.

The invention discloses ecological nutrient soil and a preparation method thereof. The nutrient soil is prepared from, by weight, 15-20 parts of rabbit dung, 20-25 parts of river sand, 2-4 parts of plant ash, 5-9 parts of a microbial fermentation bacterial agent, 3-5 parts of composite nitrogen-phosphorus-potassium fertilizer, 7-9 parts of aluminium sulfate, 3-5 parts of straw stalk, 4-6 parts ofgarlic, 10-15 parts of coconut residues, 5-10 parts of expanded perlite, 10-15 parts of willow branches, 1-2 parts of bone meal, 2-4 parts of pumpkin seeds, 4-6 parts of vinegar and 5-8 parts of ailanthus altissima leaves. According to the ecological nutrient soil and the preparation method thereof, the preparation method is scientific and reasonable and easy and convenient to operate, the nutrient of the nutrient soil is rich, the rabbit dung is adopted as a raw material, the soil fertility is durable, Chinese herbal medicine nutrient components in the rabbit dung can be decomposed, and the ecological nutrient soil has high permeability, can resist viruses and bacteria, is free of irritating odor or eggs or pollution and also has the function of promoting plant rooting.

The invention provides a multifunctional seedling growing bed with plant characteristic spectral LEDs. The multifunctional seedling growing bed is characterized by comprising a seeding growing shelf, a plurality of frames arranged from top to bottom are fixedly arranged on the seedling growing shelf, a bottom plate is arranged on each frame, a seedling growing box is placed on each bottom plate, an atomizing spray head is fixedly arranged in the middle of a bottom face of a corresponding frame above each seedling growing box, a seedling growing lamp is fixedly arranged on the frame above each bottom plate, an LED lamp panel of the seedling growing lamp is provided with red-light, blue-light and white-light LED beads, the red-light, blue-light and white-light LED beads are connected with a programmable controller, each seedling growing lamp comprises an integrated bar-shaped tubular shell, a plurality of parallel grooves are formed in each bottom plate, a plurality of water through holes are formed in a bottom face of each seedling growing box and above the grooves, a matrix block is held in each seedling growing box, and a plant insertion hole penetrating through the matrix block from top to bottom is formed in each matrix block. The multifunctional seedling growing bed with the plant characteristic spectral LEDs has the advantages that an indoor space can be fully utilized, sufficient nutrition can be provided for plants, and the plants are enabled to get sufficient light.

The invention discloses a preparation method of ration for reducing content of ammonia in chicken manure. The preparation method comprises the following steps that S1, good-quality feed raw materialswhich are free from mildew and a feed additive for improving the utilization efficacy of a feed are selected; S2, after material preparation is completed, nutrient requirement parameters of egg-layinghens under different environmental conditions are obtained; S3, an ideal amino acid model is adopted, so that the protein content is reduced, the ammonia generation is reduced and the attack rate ofthe egg-laying hens is reduced; and S4, the production technology mainly comprises the steps of removing impurities in the raw materials, performing crushing and performing mixing. Main technique indexes comprise uniform degree of the mixed feed, and control of the granule size of the feed. An ideal protein energy proportion is utilized, techniques of digestible amino acids, a net energy system and the like are adopted for preparation, and corn and soybean meal are used as main raw materials, so that the ration for the egg-laying hens is prepared. The prepared feed is comprehensive, balanced and stable in nutrients, can reduce the nitrogen discharge of the feed, besides, can meet requirements for growth and development of the egg-laying hens, and can exert the maximum heredity potential.

A preparing method of low-sensitization fermented yoghurt soymilk is disclosed. The preparing method includes following steps of: (1) preparing soymilk by a conventional technology; (2) adjusting the temperature of the soymilk in the step (1) to 37-50 DEG C, adjusting the pH value to be 6.0-8.0, adding transglutaminase into the soymilk according to a ratio of 100-1600 U / L, adding 4-8% of cane sugar, stirring uniformly and maintaining the temperature for 0.5-2 h; (3) preparing lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus bifides and lactobacillus plantarum according to a mass ratio of 1:1:2:2 into a mixed fermentation agent, adding the mixed fermentation agent into the soymilk in the step (2) that is pre-adjusted to 37-43 DEG C according to a massic volume ratio of 3-6%, mixing uniformly, and maintaining the temperature and fermenting for 4-9 h; and (4) refrigerating the fermented soymilk obtained in the step (3) and cooking to obtain the low-sensitization fermented yoghurt soymilk. The preparing method is high in plasticity, easy to control, safe and economical. A product of the method is low in sensitization, rich and comprehensive in nutrition, stable in characteristics, uniform in quality and proper in taste.

The invention belongs to the field of fruit fertilizers and particularly discloses a high-effective fertilizer for strawberries with addition of active functional bacteria carbon aerogel. The fertilizer includes, by weight, stevioside, bacterial cellulose, polyvinylpyrrolidone, triacontanol, active functional bacteria, gibberellins, auxin, soybean phospholipid, nano diatomite micro-powder, tithonia diversifolia powder, rapeseed oil residue, sweet potato leaf powder, EM bacteria, EDTA chelated manganese, borax, brassinolide, fulvic acid, glycine, nicotinic acid, and activated diatomite, etc. The fertilizer is prepared from a main material by fermenting the tithonia diversifolia powder, the rapeseed oil residue, the sweet potato leaf powder and the like by means of the EM bacteria, so that abundant organic and mineral nutrients are supplied. By addition of the stable active functional bacteria carbon aerogel, during growth and development of the strawberries, the active functional bacteria improve decomposition and utilization of related nutrients, and meanwhile, through further enrichment, absorption and utilization, efficiency of the fertilizer is improved. The fertilizer, by synergistic effects of the components, can improve cultivation efficiency of the strawberries.

The invention discloses a preparation method of semen lablab album and roselle sauce, and belongs to the technical field of food processing. The semen lablab album roselle sauce takes leaves of semen lablab album and leaves of roselle as raw materials, and is prepared by preparation of roselle extraction fluid, raw material pretreatment, filtering, enzyme treatment, filtering; soybean pretreatment, mixing, inoculation, fermentation, pressing, filtering, sterilizing, packaging, and others. The leaves of semen lablab album are soaked and pulped by roselle extractive fluid, so as to avoid the loss of the leaves of semen lablab album nutrition matters; the composite enzyme treatment on the semen lablab album leaf slurry is carried out so that the utilization rate of the leaves of semen lablab album is greatly improved; the leaves of semen lablab album is fixed by steam so as to remove the bitter taste in the leaves of semen lablab album and improve the taste of the finished sauce. The semen lablab album and roselle sauce has advantage of stable quality; the preparation technique is simple and easy to master; the semen lablab album and roselle sauce has the healthcare effects of astringing the lung to stop cough, reducing blood pressure, and relieving the summer heat, and so on.

The invention discloses luteolin sesame gel oil. The luteolin sesame gel oil comprises the following components in parts by weight: 100 to 110 parts of sesame oil, 6 to 8 parts of luteolin, 3 to 4 parts of phospholipid and 2.5 to 3 parts of sorbitol dioctoate. The luteolin sesame gel oil is prepared from sesame oil, high-melting-point nutrient substance luteolin and low-calorie healthy gel factor sorbitol dioctoate, so the nutrition of the sesame oil is achieved, the nutrition is enhanced by the high-melting-point nutrient substance luteolin, the nutrition of the gel oil is enhanced and the uniform, stable and high-hardness gel oil is formed under the action of the low-calorie healthy gel factor sorbitol dioctoate, and the deficiency of the unsaturated fatty acid in the traditional sesame oil is avoided; and the added luteolin belongs to a flavone compound, is also named as cyanidenon, has the melting point of 328-330 DEG C, is yellow crystalline powder, and has various activities such as anti-oxidation, anti-tumor, anti-inflammatory, anti-allergic and anti-fibrosis effects and the like.

The invention relates to a processing method of freeze-dried wolfberry fresh fruits. The processing method is characterized by comprising the following steps: (1) raw material selection: selecting ripened wolfberry fresh fruits, carrying out pre-cooling treatment by sending the wolfberry fresh fruits into a pre-cooling store within 2 h of picking until core temperature of the wolfberry fresh fruits is less than or equal to 10 DEG C; (2) de-waxing treatment; (3) cleaning: washing the wolfberry fresh fruits processed in the step (2) with water, and cleaning with pure water and then draining; (4) negative catalysis: freezing the wolfberry fresh fruits cleaned in the step (3) by fluidized freezing equipment until the core temperature is less than or equal to minus 30 DEG C, and carrying out negative catalysis treatment in an environment of 0 DEG C, and making the core temperature of the wolfberry fresh fruits rise to minus 15 DEG C to minus 18 DEG C; (5) vacuum freeze-drying; and (6) packaging. Through tests, it proves that color of the freeze-dried wolfberry processed by the method is close to the natural color of wolfberry and the color is more stable. By the method, shelf life of the freeze-dried wolfberry product is effectively prolonged by more than one year.

The invention discloses a drying method of fresh tremella fuciformis. The drying method is used for solving the problems that the existing fresh tremella fuciformis is poor in drying effect, and the appearance and quality of the fresh tremella fuciformis are affected. The method comprises the following steps: step 1, pretreating raw materials; selecting a whole fresh tremella fuciformis raw material, washing surface impurities of the fresh tremella fuciformis raw material with water, and carrying out draining to obtain fresh tremella fuciformis a for later use; step 2, performing staged freezing; subjecting the fresh tremella fuciformis a in the step 1 to first-stage pre-freezing and then to second-stage freezing, so as to obtain fresh tremella fuciformis b, wherein the second-stage freezing time is set to be 0.5-1.5 h; step 3, carrying out step-by-step drying; vacuumizing the fresh tremella fuciformis b in the second step, then, carrying out sublimation drying till the water content of the tremella fuciformis is smaller than or equal to 12%, and carrying out heating-up for resolved drying, wherein the resolved drying time is set to be 13-15 h; step 4, carrying out packaging; and step 5, carrying out aftertreatment; completing the drying of the fresh tremella fuciformis. The method has the advantages that the appearance, color, taste and nutrient substances of the fresh tremella fuciformis are kept, the quality is stable, and carrying is convenient.

The invention provides a making method for rehmannia leaf and wild honeysuckle flower soybean sauce. The rehmannia leaf and wild honeysuckle flower soybean sauce is made through the steps that rehmannia leaves and wild honeysuckle flowers serve as raw materials, the wild honeysuckle flowers are subjected to extracting solution preparation, raw material pretreatment, filtration, enzyme treatment and filtration; soybeans are subjected to pretreatment, mixing, inoculating, fermenting, squeezing, filtering, sterilizing and packaging. The rehmannia leaves are soaked through wild honeysuckle flower decoction liquid and then pulped, the loss of nutrient substances of the rehmannia leaves is avoided, complex enzyme treatment is carried out on the rehmannia leaf size, the utilization rate of the rehmannia leaves is greatly increased, steam enzyme deactivation is carried out on the rehmannia leaves, the bitterness of the rehmannia leaves is removed, the taste of the finished soybean sauce is improved, and the quality of the finished soybean sauce is improved. The rehmannia leaf and wild honeysuckle flower soybean sauce has the advantages that the quality is stable, and the making method is simple and easy to grasp; the finished soybean sauce is mellow in flavor and balanced in nutrition, and has the effects of clearing away heat and toxic materials, dispelling wind and heat, enriching yin, nourishing kidney and the like.

The invention discloses a processing method of polygonum multiflorum-kadsura pepper soybean sauce. The polygonum multiflorum-kadsura pepper soybean sauce is processed by taking polygonum multiflorum leaves and kadsura pepper stems as raw materials through the steps of kadsura pepper stem extracting solution preparing, raw material pretreating, filtering, enzyme treating, filtering, soybean pretreating, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging and the like. According to the processing method, the polygonum multiflorum leaves are soaked with a kadsura pepper stem decoction solution and then pulped, and therefore loss of nutrient substances of the polygonum multiflorum leaves is avoided; compound enzyme treatment is conducted on polygonum multiflorum leaf pulp liquid, and therefore the utilization rate of the polygonum multiflorum leaves is greatly increased; steam fixation is conducted on the polygonum multiflorum leaves, therefore, bitter and astringent tastes in the polygonum multiflorum leaves are removed, the mouthfeel of the finished soybean sauce is improved, and the quality of the finished soybean sauce is improved. The polygonum multiflorum-kadsura pepper soybean sauce processed through the method has the advantages that the quality is stable, and the processing method is simple and easy to master; the finished soybean sauce is mellow in flavor and balanced in nutrition and has the effects of nourishing blood and tonifying the liver, removing toxic materials and eliminating stagnation, killing parasites to relieve itching, expelling wind dampness, dredging the channels and collaterals, stopping arthralgia spasm pain and the like.

The invention discloses a gold cherry fruit and hawkweed oxtongue fruit and vegetable soy sauce chip processing method. A gold cherry fruit and hawkweed oxtongue fruit and vegetable soy sauce chip is prepared from gold cherry fruits and hawkweed oxtongue and processed by steps of hawkweed oxtongue decoction liquid preparation, raw material pretreatment, soybean treatment, mixing, inoculation, fermentation, squeezing, filtering, concentrate sterilizing and drying, soft granulation tablet manufacture, packaging and the like. The gold cherry fruits are soaked and beat by hawkweed oxtongue decoction liquid, loss of nutrient substances of the gold cherry fruits is avoided, gold cherry fruit slurry is subjected to compound enzyme treatment, the use rate of the gold cherry fruits is greatly increased, the gold cherry fruits are steamed, microorganisms on the surfaces of the gold cherry fruits can be killed, the taste of the finished soy sauce chip can be improved, the quality of the finished soy sauce chip is improved, the gold cherry fruit and hawkweed oxtongue fruit and vegetable soy sauce chip has the advantages of stable quality, simple method and easiness in mastering, and the finished soy sauce chip is mellow in smell and nutritionally balanced and has healthcare functions of purging fire for removing toxin, removing stasis to ease pain, enhancing physique and the like.

The invention belongs to the technical field of processing of non-staple foods, and particularly relates to lotus root beef paste and a preparation method thereof. The lotus root beef paste is prepared from the following raw materials in parts by weight: 68-96 parts of lotus roots, 17-28 parts of soybeans, 20-30 parts of pomelo bark, 17-32 parts of beef, 6-15 parts of passion fruits, 10-18 parts of chrysophyllum cainito fruits, 3-8 parts of herba coriandri sativi, 2-7 parts of Baijiu, 2-7 parts of carrots, 1-6 parts of celery, 1-6 parts of scallops, 2-5 parts of ginger granules, 4-10 parts of table salt, 5-12 parts of light soy sauce and 10-15 parts of edible oil. The preparation method disclosed by the invention comprises the following steps of weighing raw materials in parts by weight, pretreating the weighed raw materials, stir-frying the pretreated materials, performing cooling, performing canning, performing sealing, performing sterilization and killing viruses so as to obtain finished products. The lotus root beef paste has natural fragrance, is good in oil layering performance, has high fiber content, low sugariness and low calorie, has the efficacy of promoting digestive absorption of the human bodies, and is a functional natural good-quality food. The lotus root beef paste can reduce blood lipid and lose weight, has the efficacy of loosening bowel to relieve constipation, and is especially suitable for healthy crowds and crowds wishing to keep normal weight to eat.

The present invention discloses a processing method of arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce. The arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce is prepared from arrowshaped tinospora root and trichosanthes kirilowii as raw materials, and processed by steps of trichosanthes kirilowii extract preparing, raw material pre-treating, filtering, enzyme treating, filtering, soybean pre-treating, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging, etc. The arrowshaped tinospora root is soaked using trichosanthes kirilowii boiling liquid and the soaked arrowshaped tinospora root is beaten into slurry to avoid loss of nutrients of the arrowshaped tinospora root; the arrowshaped tinospora root slurry liquid is subjected to a compound enzyme treatment to greatly improve the utilization rate of the arrowshaped tinospora root; the arrowshaped tinospora root is subjected to steam enzyme-deactivating to remove bitter and astringent taste in the arrowshaped tinospora root; and the processing method improves the mouthfeel and quality of the finished product of the soy sauce. The provided arrowshaped tinospora root and trichosanthes kirilowii solid soy sauce is stable in quality; the manufacture technology is simple and easy to master; and the finished product of the soy sauce is mellow and fragrant and balanced in nutrients, and has effects on clearing heat, removing toxins, moistening lungs, reducing phlegm, benefiting throat, stopping pains, etc.

The invention discloses a marshmallow which is composed of the following raw materials in parts by weight: 10-17 parts of white sugar, 30-40 parts of glucose syrup, 5-6 parts of degreased milk powder,80-93 parts of a modified plant glue emulsion, 0.1-0.5 part of sorbitan monostearate and 0.1-0.2 part of glutamine. The marshmallow disclosed by the invention is mainly prepared from white sugar, glucose syrup and degreased milk powder as main ingredients, and together with ethyl maltol, the sweet and greasy taste of a traditional marshmallow can be alleviated, the taste can be enriched, dental harm can be avoided in long time eating, and the marshmallow has certain nutritional value.

The invention discloses a processing method of a raspberry and glechoma longituba fruit and vegetable soy sauce. The raspberry and glechoma longituba fruit and vegetable soy sauce is prepared from raspberries and glechoma longituba as raw materials through the following steps of preparing decoction of glechoma longituba; pretreating raw materials, performing filtration, performing enzyme treatment, performing filtration, pretreating soybeans, performing mixing, performing inoculation, performing fermentation, performing squeezing, performing filtration, performing sterilization, performing packaging and the like. According to the processing method disclosed by the invention, the raspberries are soaked and pulped by the decoction of glechoma longituba, so that the loss of nutrient substances in the raspberries is avoided; composite enzyme treatment is performed on the raspberry pulp, so that the utilization rate of the raspberries is greatly increased; fixation by steam is performed on the raspberries, so that not only can microorganisms on the surfaces of the raspberries be killed, but also the mouth feel of the finished product of the soy sauce can be improved; and the finished product of the soy sauce is mellow in flavor, and is capable of improving eyesight, removing dampness, relieving stranguria, clearing heat and removing toxicity.

The invention discloses chelated and concentrated beef cattle feed. The chelated and concentrated beef cattle feed is prepared from the following raw materials in parts by weight: 100-120 parts of straw powder, 5-7 parts of barley vinegar residues, 6-9 parts of orange peels, 3-4 parts of sugar cane bagasse, 1-2 parts of ethylenediamine tetraacetic acid, 3-4 parts of prickly pear micro powder, 0.01-0.02 part of thiamine mononitrate, 16-20 parts of potato pulp residues, 5-7 parts of crumbled coconut husks, 0.01-0.02 part of choline chloride, 1-2 parts of ferrous sulfate, 4-6 parts of yellow wine, 2-4 parts of panax notoginseng and 3-4 parts of polygonatum sibiricum. The feed disclosed by the invention takes the straw powder, the barley vinegar residues, the potato pulp residues and the crumbled coconut husks as the main materials and has low cost.

The invention discloses an ecological engineering product and a preparation method and application thereof. The ecological engineering product is a degradable ecological engineering product made of cement, stone, sand, plant fiber, humus, microorganism strain peplos body and a plant nutrient substance peplos body for filed planting mangrove forest on strong wave mobilization force coast. The functional microorganism bacillus amyloliquefaciens in the engineering product promotes the rapid rooting of mangrove forest seedlings, inhibits plant pathogens, and decomposes plant fibers within the ecological engineering product at the same time; the humus regulates pH of raw materials; peplos plant nutrient substances continue to provide nutrients such as nitrogen, phosphorus and potassium; and theplant fibers are beneficial to the degradation of the ecological engineering product after field planting of the mangrove plants is carried out. The engineering product creates a stable living environment for the seedling germination and early growth of the mangrove plants, and promotes the rooting and field planting of the mangrove plants. Experiments show that the use of the engineering producton the strong wave mobilization force coast can facilitate early field planting of the mangrove plants, and the survival rate of plant seedlings is increased by 10-15 times.