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88results about How to "Thick flesh" patented technology
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Sugar-free fruit porridge
InactiveCN101785541AFull of nutritionRich in nutritional valueFood preparationNutritive valuesFully developed
The invention relates to the technical field of porridge, in particular to sugar-free fruit porridge. In the main technical scheme, the sugar-free fruit porridge comprises 50-250g of cereals, 0-250g of beans, 100-250g of fruits, 0-150g of vegetables, 0-50g of dried fruits, 1-4g of stevioside and 0-0.3g of additives. The invention not only fully develops the nutritive value of fruits, cereals and beans, but also is sweet and sugar-free. Moreover, the invention simultaneously satisfies the needs of people for intake of fruits and dependence on the sweet taste, and is particularly suitable for diabetics.
Owner:DONGGUAN TIANBANG SHENYE FOOD
Method for multi-season toadstool planting in high, cold and high-altitude areas
ActiveCN105993613AReduce productionConvenient sourceCultivating equipmentsMushroom cultivationLivestock manureGreenhouse
The invention discloses a method for multi-season toadstool planting in high, cold and high-altitude areas. The method includes the following steps of 1 separation and cloning of toadstool fruiting bodies, 2 making of cultivated species, 3 making of externally aided nutrition bags. The method is not limited by natural conditions such as high and cold conditions and high altitude, toadstool can be planted in an all-year, large-scale and standardized mode, used materials are wide in source, quick and convenient, waste can be turned into wealth, life and production waste such as waste paper, waste paper boxes, plant ash, crop straws, plant ash and decomposed poultry and livestock manure is recycled, and the method is a sunlight greenhouse out-of-season toadstool planting technology which is high in fruiting repeatability, high and stable in yield, economic and environmentally friendly.
Owner:GUANGXI NORMAL UNIV FOR NATITIES
Efficient planting method of morchella in high-cold and high-altitude area
InactiveCN106258485AConvenient sourceWide variety of sourcesFungiAlkali orthophosphate fertiliserLivestock manureNutrition
The invention discloses an efficient planting method of morchella in a high-cold and high-altitude area. The method comprises steps as follows: 1, separate cloning of morchella fruiting bodies; 2, preparation of a cultivation strain; 3, preparation of a foreign nutrition bag. The method is not limited by natural conditions in areas with harsh natural conditions, such as high-cold areas, high-altitude areas and the like, morchella can be planted on a scale in a standardized manner annularly, sources of used materials are wide and convenient, waste can be turned into valuable, and life and production waste such as waste paper, waste cartons, plant ash, crop straw, fallen leaves, composted poultry, livestock manure and the like are recycled. By means of the technology, the fruiting repeatability is high, the yield is high and stable, and the technology is an economical and environment-friendly technology for out-of-season planting of morchella in a solar greenhouse.
Owner:GANSU NORMAL UNIV FOR NATTIES
Morchella nutrition formula, nutrition bag, preparation method of nutrition bag and morchella culture method
ActiveCN105191667AIncrease the number of primordiaIncreased number of primordiaCalcareous fertilisersMagnesium fertilisersChaffBiology
The invention provides a morchella nutrition formula. The formula is prepared from, by weight, 30-35 parts of chaff, 30 parts of wheat, 25-33 parts of wood dust, 4-5 parts of soil, 1-1.5 parts of dried potato powder, 0.5-1 part of gypsum, 0.5-1 parts of lime, 0.5-1 part of plant ash, 0.3-0.6 part of sodium butyrate, 0.2-0.5 part of sodium chloride and 0.4-0.6 part of magnesium sulfate. The invention further provides a nutrition bag prepared through the formula and a preparation method of the nutrition bag. The invention further provides a method for culturing morchella by means of the nutrition bag.
Owner:秦小波
Pleurotusostreatus and pleurotus eryngii high-yield cultivation method
InactiveCN105532257AIncrease productivityImprove site utilizationCalcareous fertilisersFungiHorticultureNutrition
The invention belongs to the domestic fungus cultivation technical field, solves the low yield and poor quality problems of the pleurotusostreatus and pleurotus eryngii, and provides a high yield pleurotusostreatus and pleurotus eryngii cultivation method comprising the following steps: test tube mother seed culture; stock culture; cultispecies culture; bagging cultivation and fruiting management. Corn extract product, potassium dihydrogen phosphate, composite vitamin, pleurotusostreatus flour, potassium sulfate and broomcorn millet powder are added in the mother seed stock culture matrix so as to effectively increase vitamin content, thus stabilizing anaphase output; composite fertilizer is added in the fruiting culture matrix so as to supplement mineral element phosphor and potassium; a domestic fungus yield increase element allows the culture material nutrition to be more balanced, thus effectively preventing micropore caused competitor infection. The pleurotusostreatus and pleurotus eryngii cultured by the method can have the fruiting time 15 days in advance, the success rate can be improved by 5-10% (reaching above 99%) when compared with a conventional mode, and the pleurotusostreatus and pleurotus eryngii can be harvested for 6-8 times, thus effectively improving pleurotusostreatus and pleurotus eryngii yield; the pleurotusostreatus and pleurotus eryngii are thick in meat, beautiful in appearance, and high in quality.
Owner:武文礼
Cultivation method of imitated wild ganoderma lucidum in cedar forest
InactiveCN104823715AControlled growthSave farmland resourcesCultivating equipmentsMushroom cultivationGreenhousePest control
The invention relates to a cultivation method of imitated wild ganoderma lucidum in a cedar forest. The method comprises the following steps: (1) selecting a strain; (2) preparing mushroom-sticks; (3) carrying out cultivation and management; (4) controlling diseases and pests. After the method is adopted, the defects that the existing greenhouse ganoderma lucidum cultivation technology is not scientific and reasonable enough in formula of a culture medium, and is low in content of effective components of sporocarp, low in quality and high in input cost, pollution by infectious microbe is easily caused, and the like can be overcome.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Toadstool multilayer base material planting method in high-cold high-altitude region
ActiveCN106258483AReduce productionConvenient sourceCalcareous fertilisersMagnesium fertilisersGreenhouseCarton
The invention discloses a toadstool multilayer base material planting method in a high-cold high-altitude region. The method comprises the following steps of 1, toadstool sporocarp separation and cloning; 2, culture seed manufacturing; 3, exogenous nutrient bag manufacturing. The toadstool multilayer base material planting method has the advantages that the natural condition limitation can be avoided in regions with extreme natural conditions, such as high cold regions and high-altitude regions; the scaled and specified planting of the toadstool in the whole year can be realized; the resources of used materials are wide; convenience and high speed are realized; waste materials are changed into valuable materials; the waste and old materials, such as waste paper, waste cartons, plant ash, crop straws, fallen leaves and decomposed poultry and livestock faeces, in the life, production and the like can be cyclically used. The technology has the advantages that the mushroom growing repeatability is high; the yield is high; the stability is high; in addition, the technology belongs to an economic and environment-friendly greenhouse toadstool anti-season planting technology.
Owner:GUANGXI NORMAL UNIV FOR NATITIES
Auricularia polytricha soil-covered cultivation technology
The invention provides an auricularia polytricha soil-covered cultivation technology. The auricularia polytricha soil-covered cultivation technology is characterized in that mushroom dregs and loam are used as soil-covered materials. The content of the auricularia polytricha soil-covered cultivation technology further comprises the manufacturing method of the soil-covered materials. Compared with a traditional cutting and opening cultivation method, the auricularia polytricha soil-covered cultivation technology has three advantages that the moisture of substrates is maintained, and the function of adjusting mycelial growth microenvironment is achieved; a good ecological environment is provided for growth and development of the sporocarp of auricularia polytricha, and the phenomenon of water flowing of the auricularia polytricha is avoided; auricularia polytricha growing speed is high, auricularia polytricha sheets are large and regular, auricularia polytricha pulp is plump and thick, and the yield-increasing effect is obvious.
Owner:邬金飞
Vegetable chili sauce and making method thereof
The invention discloses a vegetable chili sauce. The vegetable chili sauce is made by using 1-2wt% of edible oil, 10-20wt% of garlic, 10-20wt% of onion, 2-10wt% of ginger, 2-10wt% of carrot, 10-20wt% of pumpkin, 10-20wt% of white gourd, 5-10wt% of sweet pepper, 10-20wt% of fresh pepper, 1-2wt% of Chinese prickly ash, 1-1.5wt% of Illicium verum powder, 10-20wt% of white sugar, 10-20wt% of white vinegar, 10-20wt% of liquor, 1-3wt% of monosodium glutamate and 1.5-2wt% of edible salt. The vegetable chili sauce obtained in the invention has bright color, hot spicy taste and other characteristics of a chili sauce; carrot, pumpkin and white gourd are added to make the sweet pepper sauce crisp, sweet, delicious and spicy to greatly enhance appetite, and the vegetable chili sauce also has health functions, can strength stomach and reduce blood pressure, is suitable for being frequently eaten, and is suitable for people of all ages. The vegetable chili sauce obtained in the invention has good form and color, and increases appetite, and vegetables in the sauce have the characteristics of thick flesh, deliciousness, crispness, tastiness, delicious taste, and appetite increase.
Owner:QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
Novel grape breed cultivation method
The breeding process of new grape variety features that by adopting dragon eye as female parent and muscat grape as male parent and through eliminating anther cap and stamen of female parent and bagging in blooming period, cutting self-bloomed blossom of male parent after 3-5 days and artificial pollination to the female parent; obtaining seed from mature fruit in autumn, sun shining for 14-18 days, soaking in water for 24-30 hr, setting the soaked seed in cloth bag and in flower pot for cold storage for 4 months; seeding in next spring in green house and subsequent conventional cultivation to obtain fruit of new variety. The fruit of new grape variety has high yield, shape similar to dragon eye, blue black fruit, high sugar content, thick pulp, small seed, rich flavor of muscat grape and other features.
Owner:刘万成
Factory-like cultivation medium for needle mushrooms and cultivation method
InactiveCN106187396AReasonable collocationGood disease and insect resistanceCalcareous fertilisersBioloigcal waste fertilisersMushroomBran
The invention relates to a factory-like cultivation medium for needle mushrooms and a cultivation method. The factory-like cultivation medium is prepared from raw materials in parts by weight as follows: 20-25 parts of bran, 70-75 parts of wood flour, 3-4 parts of light calcium, 20-25 parts of antibiotic mushroom dreg and 8-10 parts of sweet potato stems. The cultivation medium adopts a reasonable formula, the nutrition is balanced, the incidence rate of diseases and pests is low, the cultivation method facilitates growth of the needle mushrooms, the spawn running speed is high, the production period is short, the yield is high and stable, the cultivation medium can be used for factory production, and the cultivated needle mushrooms are white, bright and fleshy, are good in quality and taste delicious.
Owner:济宁利马菌业股份有限公司
Nuisance-free cultivation technology of grapes
Owner:HEFEI FENGSHENGYUAN AGRI SCI & TECH CO LTD
Flavored fermented chili preparation method
PendingCN106798280AAdd flavor and nutritionStrong adsorptionFood scienceVillosa choctawensisGingerol
The invention relates to a flavored fermented chili preparation method, and belongs to the technical field of foods. Flavored fermented chili is prepared from the following raw materials in parts by weight: 85 to 115 parts of red pepper, 0.3 to 10 parts of raw soybeans, 1 to 10 parts of raw ginger, 1 to 10 parts of garlic, 3 to 7 parts of salt, 2 to 6 parts of rock sugar and 2 to 8 parts of baijiu. The flavored fermented chili preparation method comprises the steps: selecting fresh red pepper, raw soybeans and raw ginger without mildew, washing and filtering for later use; peeling the garlic for later use, and mixing and dissolving the salt, the rock sugar and the baijiu for later use; mixing and chopping the prepared red pepper, ginger and garlic into blocks of 5-10mm, evenly mixing the raw soybeans, a mixed solution of the salt, the rock sugar and the baijiu, and chopped fine chili blocks, canning and sealing. The flavored fermented chili prepared according to the invention has the advantages of being long in shelf life, crisp and tender, sweet and salty, spicy with sour, delicious and nutritious, no any additive is added, and the flavored fermented chili is a green snack and seasoning with excellent mouthfeel and taste.
Owner:贵州长顺八妹农副产品开发有限公司
Preparation method of culture medium for dendrobe planting
InactiveCN104303972AThick fleshReduce difficultyGrowth substratesCulture mediaHydrogenOrganic matter
The invention discloses a preparation method of a culture medium for dendrobe planting. The main components include stone with particle size of 1-2mm, pine bark with area of 2-5cm<2> and water content of 50%, and peanut shell, wherein the paving thickness of the stone at the bottom of a tray is 1-2cm, the paving thickness of the pine bark is 2-4cm, and the peanut shell fully covers the tray until to the root part of dendrobe. The preparation method has the advantages that a stone gap for the growth of the wild dendrobe is simulated for the dendrobe by a large amount of stone, so the succulent effect of the dendrobe is plumper, and the medicine effect is more obvious; the pine bark has the characteristics of high content of organic matters, stable pH (potential of hydrogen) value, long use time and the like; the pine bark with water content of about 50% can guarantee the requirements of the dendrobe on the environment humidity and temperature; the peanut shell is well ventilated, the rotted peanut shell is rich in nutrients, a growth space is provided for the new root of the dendrobe, the growth of the dendrobe is promoted, and the peanut shell is a green fertilizer with long effect, no pollution, nuisanceless effect, no residues and ideal function is realized; the materials can be easily obtained, so the difficulty in planting of the dendrobe is decreased.
Owner:HUOSHAN XIANGYING TRADITIONAL CHINESE HERBAL MEDICINE CO LTD
Bag-cultivation pleurotus eryngii compost and cultivation method thereof
The invention discloses bag-cultivation pleurotus eryngii compost and a cultivation method thereof. The pleurotus eryngii compost is prepared from 10-15 parts of wood bits, 10-15 parts of bagasse, 10-15 parts of corncobs, 10-15 parts of bran, 5-8 parts of bean pulp, 5-8 parts of corn flour, 5-8 parts of peanut shells, 5-8 parts of pumpkin seed shells, 3-5 parts of dry eggshells, 3-5 parts of tremella pedicel heads, 10-12 parts of rapeseed meal, cottonseed meal and tea seed meal, 2-3 parts of lime, 2-3 parts of light calcium carbonate and 12-15 parts of traditional Chinese medicine dregs. The traditional Chinese medicine dregs are one or more of radix paeoniae alba dregs, cortex moutan dregs, safflower carthamus dregs and radix bupleuri dregs. According to the bag-cultivation pleurotus eryngii compost and the cultivation method thereof, pleurotus eryngii grows fast, is fleshy in texture and delicious in taste and has a stronger flavor by means of the scientific compost formula, bud thinning management in the cultivation process of pleurotus eryngii is enhanced, the fruiting number is controlled, and impurity mushroom is avoided.
Owner:福建绿宝食品集团有限公司
Efficient planting method for lactarius deliciosus in high-cold and high-altitude area
InactiveCN106258484AConvenient sourceWide variety of sourcesFungiAlkali orthophosphate fertiliserLivestock manureGreenhouse
The invention discloses an efficient planting method for lactarius deliciosus in a high-cold and high-altitude area. The method comprises the following steps: 1, separating and cloning a lactarius deliciosus entity; 2, making cultivated species; 3, making an exogenous nutrient bag. By adopting the method, the lactarius deliciosus can be planted in the high-cold and high-altitude area annularly on a large scale in a standardized way without being limited by natural conditions, used materials are wide in sources and convenient to use, waste can be changed into valuable, and waste such as waste paper, waste paper boxes, plant ash, crop straws, fallen leaves, decomposed livestock and livestock manure in life, production and the like are utilized circularly; the technology has the advantages of high lactarius deliciosus yielding repeatability and high and stable yield, and is an economical and environment-friendly sunlight greenhouse lactarius delicious anti-season planting technology.
Owner:GUANGXI NORMAL UNIV FOR NATITIES
Processing method for second fermentation on bamboo shoots
The invention relates to a processing method for a second fermentation on bamboo shoots. The processing method comprises the following steps of selection of the bamboo shoots, a first fermentation, refrigeration, a second fermentation, sterilization, vacuum seal and inspection and storage. As the processing method is used for processing the bamboo shoots, the whole process does not need to add salt, and is free of any chemical preservatives; as a physical method is used for the second fermentation on the bamboo shoots, natural lactic acid bacteria which is beneficial to the human body is produced in the fermentation process, and the natural lactic acid bacteria is subjected to metabolism to produce nutrient substances required by the human body such as VB1, VB2, VB6, VB12, nicotinic acid, folic acid and amino acid, so the nutritive value of the bamboo shoots is improved, the storage tolerance of the bamboo shoots is improved, and the storage time of the bamboo shoots is prolonged. The processed bamboo shoots is delicious in mouthfeel, and can promote appetite and help digestion, and has the health-care effects of promoting appetite, tonifying spleen, relaxing bowels, enhancing the body immunity, harmonizing stomach, relieving restlessness, removing fishiness and toxicity, removing cold and heat, dispelling wind, clearing away heat, promoting diuresis to eliminate dampness and removing toxic materials.
Owner:韦中定
High-quality efficient cultivation method for miniature benincasa hispida
InactiveCN107836299AThick fleshImprove commodityCultivating equipmentsSoilless cultivationDiseaseEconomic benefits
The invention discloses a high-quality efficient cultivation method for miniature benincasa hispida. The high-quality efficient cultivation method is characterized by comprising steps of (1), sowing seeds and growing seedlings; (2), carrying out management at seedling stages; (3), carrying out field planting; (4), carrying out field management; (5), adjusting plants; (6), carrying out artificial pollination; (7), controlling and treating diseases and insect pests; (8), harvesting the miniature benincasa hispida. The high-quality efficient cultivation method has the advantages that facility spaces can be sufficiently utilized, and the planting benefit and the economic benefit can be increased; the quality and the disease resistance of the miniature benincasa hispida can be effectively improved, the yield of the miniature benincasa hispida can be effectively increased, and good implementation effects can be realized.
Owner:NANTONG SCI & TECH VOCATIONAL COLLEGE
Cultivation method of high-powdery-mildew-resistance, short-fruit-stem, and thick-flesh cucumber chromosome single segment substitution line
InactiveCN104521743AStrong growthStrong disease resistancePlant genotype modificationBiotechnologyCucumber family
The invention relates to a cultivation method of a high-powdery-mildew-resistance, short-fruit-stem, and thick-flesh cucumber chromosome single segment substitution line. Dwarf powdery mildew susceptible inbred line cucumbers D8 are used as a female parent, a long-bine powdery mildew resistant inbred line JIN5-508 is used as a male parent, and hybridization, backcross and molecular marker-assisted selection technology are adopted, so that a dwarf high-powdery-mildew-resistance cucumber chromosome single segment substitution line D85109267 is obtained through consecutive 12-generation backcross and 4-generation inbred selective breeding. The genetic background of the substitution line is almost identical to that of the powdery mildew susceptible female parent D8, and the only difference lies in that a chromosome single segment with length of only 0.7cM in the powdery mildew resistant male parent JIN5-508 is substituted in the genetic background. The new dwarf powdery mildew resistant cucumber line D85109267 has the advantages of short internode, concentrated flowering period, short fruit stem, thick flesh, concentrated fruit picking, high early yield and income increasing by more than 20%, and can be used for preparing hybrids for the purpose of early-maturing.
Owner:YANGZHOU UNIV
Method for processing cowpeas
The invention relates to a method for processing cowpeas. A pickling material comprises the following raw materials in part by weight: 80 to 100 parts of cowpeas, 5 to 10 parts of table salt, 100 to 300 parts of soy sauce, 20 to 50 parts of sesame oil, 1 to 5 parts of flos caryophyllata, 1 to 5 parts of cardamom, 1 to 2 parts of star anise, 1 to 2 parts of resurrection lily, 1 to 2 parts of cassia bark, 1 to 2 parts of fennel, 1 to 2 parts of tsaoko amomum fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of pricklyash peel, 1 to 2 parts of lysimachia sikokiana and 1 to 2 parts of myrcia. A preparation method comprises the following steps of: 1, cleaning the cowpeas, removing bases of the cowpeas, cutting into sections, well boiling the cowpeas, and pouring the cowpeas into a container; 2, pouring other raw materials into the container, and stirring with the cowpeas uniformly; and sealing the container, sterilizing at high temperature, and standing for one week to eat. The cowpeas prepared by the method can be stored for a long term without corrupting, do not lose nutrition, and has abundant mouthfeel and special flavor.
Owner:杜赏
Method for preparing packaged fermentative pickling wild pepper
The invention discloses a method for preparing a packaged fermentative pickling wild pepper, which is mainly technically characterized by comprising the following steps of: packaging a sorted and cleaned wild pepper into a food-grade packaging plastic bag by utilizing the food-grade packaging plastic bag as a fermenting container and a packaging material, and adding premixed nutritional fermenting liquid; then vaccinating streptococcus lactis for expanding the fermenting liquid; sealing in vacuum and then carrying out temperature control fermentation; and when the fermenting liquid reaches a certain acidity, terminating fermentation by adopting pasteurization. The invention solves the problems of large investment cost, long period, complicated operation, time waste and trouble caused by the condition that a great number of argil pickling fermentative jars needed by the current manufacturer during production and the wild peppers are respectively packaged into a glass bottle or a plastic bag after fermentative ripping and the problem of rot of the wild pepper in the process of fermentative pickling for a long time. The pickling wild pepper product produced with the method has propersalinity and acidity and strong fermentative pickling flavor, not only can be used as a dinning pickle product, but also can be used as the seasoning of cooking and dishes and the sour and hot seasoning of a spicy nonstaple food.
Owner:湖北渝川食品股份有限公司
Method for efficiently planting M.esculenta in high-cold and high-altitude area
InactiveCN106305132AReduce productionConvenient sourceCalcareous fertilisersMagnesium fertilisersGreenhouseRoom temperature
The invention discloses a method for efficiently planting M.esculenta in a high-cold and high-altitude area. The method comprises the following steps: 1, isolation and cloning of an M.esculenta fruiting body; 2, making of a cultigen; 3, making of an external nutritional bag. According to the method, limits of natural conditions are broken in an area with severe natural conditions such as high cold and high altitude, the M.esculenta can be standardly planted on a large scale in the whole year, adopted materials are intensive in source and convenient, wastes can be turned into wealth, living and production wastes and the like such as wastepaper, waste bins, plant ash, crop straws, falling leaves and composted livestock and poultry manure are cyclically utilized, and such a technology is a sunlight room temperature M.esculenta anti-season planting technology which is high in mushroom reproductivity, high and stable in yield, economical and environment-friendly.
Owner:GUANGXI NORMAL UNIV FOR NATITIES
Chilli pickling method
The invention relates to a food preparation method, in particular to a chilli pickling method. The pickling material comprises the following raw materials in parts by weight: 80-100 parts of chilli, 5-10 parts of table salt, 100-300 parts of sauce, 20-50 pats of sesame oil, 1-5 parts of white sugar and 1-5 parts of anise. The preparation method comprises the following steps: 1, cleaning the chilli, removing stems, slicing, cooking the sliced chilli thoroughly in plain boiled water, and then, pouring the cooked chilli into a container; 2, pouring the table salt, sauce, sesame oil, white sugar and anise into the container and uniformly mixing with the chilli; and 3, sealing the container, performing high-temperature sterilization and laying aside for 1 week for eating. The chilli prepared by the method can be stored for a long time without rot, and has the advantages of no nutrient loss, thick pulp, rich taste and great flavor.
Owner:崔贵府
Making method of preserved pear
The invention discloses a preserved pear and a making method thereof. The preserved pear comprises the following components in parts by mass of 100 parts of pear, 0.8-1.2 parts of saccharin and 0.1-0.3 part of sulphur. The making method of the preserved pear comprises the steps of: selecting excellent pears and removing pedicels, washing and then peeling, and digging kernels out; boiling pieces of pear subjected to the kernel removal, fishing the pear pieces out, cooling, and draining; sending the pear into a sulfuring chamber to be sulfured according to the mass part and then sending into a roasting room to be roasted; and finally, adding the saccharin according to the mass part and uniformly stirring. The preserved pear has the advantages of bright color, good pulp quality, fragrant and sweet taste and long quality guarantee period, is not easy to mildew, can not be damaged by worms and is rich in elasticity. The making method of the preserved pear is simple and convenient for operation and is easy to popularize.
Owner:刘峰
Method for growing black edible fungus on ground with all light
The present invention provides a method for growing black edible fungus on ground with all light which includes steps as follows: producing seed and hairy fungus according with normal method for growing black edible fungus, when the outside temperature raises up to 5-10 deg c, opening a bacteria bag and accelerating germination, a distance between the open port and the bag bottom preferably is over 5 cm, the open port has 1 cm diameter, and 0.7-1 cm deepness, placing the bacteria bag on a pre-made bacteria bed after opening, covering film normally, adding covering grass curtain, taking off the film after the open port resuming, keeping temperature, and separating bed for managing after the bud growth; watering the bacteria bag after separation and taking off the grass curtain or sun-shading meshwork; when the tab grows 2-3 cm, stopping water and basking the bacteria bag 1-2 days, then stopping water and basking the bacteria bag 1-2 days when the tab grows 5-7 cm, and watering until collecting. The black edible fungus using all sunshine irradiation growing method has dark black color, thick meat, high drying rate, ultra-violet sterilization with all sunshine and can reduce pollute rate.
Owner:武传锋
Low-sugar roxburgh rose preserved fruit and preparation method thereof
The invention relates to a low-sugar roxburgh rose preserved fruit and a preparation method thereof, belonging to the technical field of deep processing of roxburgh rose products. The low-sugar roxburgh rose preserved fruit comprises the following raw materials in parts by weight: 4-6 parts of fresh roxburgh rose fruit pieces, 1-1.5 parts of white granulated sugar, 0.05-0.07 part of table salt, 0.3-0.35 part of DL-malic acid, 0.4-0.5 part of citric acid and 0.4-0.5 part of potassium sorbate. The roxburgh rose preserved fruit is mainly prepared from roxburgh roses, is low in sweetness and calorie value, strong in original fruit taste, sour, sweet, high in content of vitamin C, plump in meat quality, dry in appearance, soft in texture, glossy, special in taste and long in preservation period, does not stick to hands and is suitable for being eaten by patients with diabetes mellitus, children and obese people.
Owner:贵州宏财聚农投资有限责任公司
Shiitake mushroom crossbreeding and cultivating method
ActiveCN108990693AFast growthShort turning timeCultivating equipmentsMushroom cultivationHyphal growthShiitake mushrooms
The invention relates to a shiitake mushroom crossbreeding and cultivating method, and belongs to the technical field of edible fungus planting. The method comprises the steps of seed selection, hybrid culture of first-stage seeds, culture of second-stage seeds, culture of third-stage seeds, mushroom cultivation and the like. According to the method disclosed by the invention, an L26 variety is hybridized with an 808 variety, and then cultivation is carried out. The growth speed of fungus sticks and hyphae is high, the color transferring time is short, the growth period of shiitake mushrooms is greatly shortened, the resistance to other fungi is high, the survival rate and the mushroom fruiting rate are up to 99% and are 10% higher than the survival rate and the fruiting rate of shiitake mushrooms cultivated in the prior art, the fruiting mushroom shape is large, the flesh is thick, the stems are short, the fruiting and harvesting period is long, the yield is high, the economic benefitis good, the flower mushroom rate is high, and the quality is good. In addition, the adaptability of the shiitake mushrooms to temperature is greatly improved, mushroom fruiting can be carried out ata temperature of 5-35 DEG C, and the defect that the temperature dependence is relatively high in the existing cultivating technology is overcome.
Owner:贵州润瑞菌业有限责任公司
Processing method and application of slightly lyophilized Chinese wolfberries
ActiveCN108041153AReduce microbial contentReduce pesticide residuesFruit and vegetables preservationFreeze-dryingNatural state
The invention discloses a processing method of slightly lyophilized Chinese wolfberries. The method comprises the following steps of soaking, cleaning, freeze-drying protection and freeze-drying. Themethod mainly relates to the following steps in detail: adding a freeze-drying protective agent containing 1-10% w / w of trehalose and 0.5-1% w / w of calcium chloride to washed Chinese wolfberries; uniformly spraying the protective agent on the surface of the Chinese wolfberries by adopting atomization spray heads; putting the Chinese wolfberries into a freeze-drying machine, and starting vacuumizing under the condition of no heating and no freezing; keeping a negative pressure for 10 to 30 minutes as the pressure drops to 60 Pa; and maintaining a vacuum degree for 2-5h. according to the lyophilized fresh Chinese wolfberry fruits produced by adopting a vacuum freeze-drying technology, the method maintains the original natural state of fresh Chinese wolfberry fruits, and the color, the appearance shape and the appearance and mouth feel after rehydration of the lyophilized Chinese wolfberry fruits are basically the same as that of the picked fresh Chinese wolfberry fruits. The method maintains the integrity and stiffness of dried Chinese wolfberry cells, and reduces the production cost of products, and the products are easier to preserve in marketing sale process.
Owner:早康枸杞股份有限公司
Cultivation method of oudemansiella radicata strain
InactiveCN112369275AImprove breeding efficiencyImprove accuracyCultivating equipmentsMushroom cultivationBiotechnologyEdible mushroom
The invention discloses a cultivation method of an oudemansiella radicata strain. According to the cultivation method, an edible fungus cultivation device is used for cultivating the oudemansiella radicata strain, the edible fungus cultivation device provides proper cultivation conditions for the oudemansiella radicata strain through a vibration cultivation mechanism, and manual cultivation is replaced with mechanical equipment cultivation, so that the culture efficiency and accuracy of the oudemansiella radicata strain are effectively improved; a porous culture medium carrier is prepared in the strain culture process, and a scientific and reasonable strain culture medium is used in cooperation, so that artificial culture of the oudemansiella radicata strain is achieved, various types of bioactive substances are contained in strain culture, a promoting effect on formation of oudemansiella radicata mycelium primordia and growth of fruiting body mycelia, and oudemansiella radicata cultured by the cultured oudemansiella radicata strain has the advantages of thick stipe, bright color, fleshy flesh, high environmental adaptability, high spawn running speed, short production period and stable yield.
Owner:安徽亲耳菌业科技股份有限公司
Shallow sea cage apostichopus japonicus recirculating aquacultural facility and aquacultural method
ActiveCN105660494ASafe sheltered habitatIncrease attachment spaceClimate change adaptationPisciculture and aquariaShallow seaEngineering
The invention provides a shallow sea cage apostichopus japonicus recirculating aquacultural facility and an aquacultural method. The shallow sea cage apostichopus japonicus recirculating aquacultural facility comprises a plurality of cages. The shallow sea cage apostichopus japonicus recirculating aquacultural facility is characterized in that the plurality of cages comprise small, medium and large aquacultural cages which are respectively used for aquaculture of small, medium and large juvenile apostichopus japonicus, the small, medium and large aquacultural cages are connected in proportional allocation that quantity of the small aquacultural cages is lower than quantity of the medium aquacultural cages and the quantity of the medium aquacultural cages is lower than quantity of the large aquacultural cages to form aquacultural units, and the aquacultural units are connected and then are fixed under the sea through piling. In March, April and May every year, the small, medium and large juvenile apostichopus japonicus are put into the cages to be cultivated according to specific density, and cultivation in each stage can provide enough juvenile apostichopus japonicus for the next stage; and then the small juvenile apostichopus japonicus are continuously supplemented and put into the cages, and the process is repeated, so that ecological efficient continuous product is realized. Aqucultural facility utilization rate is greatly improved, production cost is greatly reduced, growth rate of the juvenile apostichopus japonicus is improved, survival rate of the juvenile apostichopus japonicus is greatly improved, operation management is convenient, and comprehensive benefits are obviously improved.
Owner:MARINE BIOLOGY INST OF SHANDONG PROVINCE
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