213 results about "Allium" patented technology

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The invention discloses a gallium-nitride-base heterostructure field effect transistor with allium -nitride-base heterostructure field effect transistor with transverse p-n junction composite buffering layer structure transverse p-n junction composite buffering layer structure, which belongs to the field of semiconductor devices. The gallium-nitride-base heterostructure field effect transistor structurally comprises a substrate, an aluminum nitride (AlN) nucleating layer, a gallium nitride (GaN) channel layer, an AlN insertion layer, a barrier layer, a source electrode, a drain electrode and a grid electrode, wherein the source electrode, the drain electrode and the grid electrode are formed on the barrier layer, the source electrode and the drain electrode are in ohmic contact with the barrier layer, the grid electrode is in Schottky contact with the barrier layer, a transverse p-n junction composite buffering layer is also arranged between the GaN channel layer and the AlN nucleating layer to inhibiting the transportation of carriers inside the buffering layer, the leaked current of the buffering layer is reduced, and the breakdown voltage and output power of the device can be improved.

The invention discloses a root vegetable vinasse-made flavor food and a processing method thereof. The method is characterized by comprising the following steps: completely washing radish, white radish, carrot, kohlrabi, preserved pickle head, Chinese artichoke, ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, garden beet, jerusalem artichoke, sweet potato, Chinese eddo, potato, Chinese yam, burdock or platycodon grandiflorum; cutting the material into sheets or strips; airing, pickling, seasoning, packaging and sterilizing to obtain the food. The process is simple and convenient to operate. The product is delicious, crisp, tender and fragrant, has unique flavor, unique wine flavor and pleasant mouthfeel, can be eaten as soon as being opened, is a convenient and fashionable small delicacy for restaurant banquets and a fashionable table dish of farmhouse tables, is suitable for people's taste demand and suitable for all kinds of people to consume, and has a good market prospect.

The invention discloses food containing ginseng, which consists of 200 parts of the ginseng, 100 parts of Chinese yam, 30 parts of tuckahoe, Medlar, Morus alba L., white hyacinth beans, Citrus reticulata peel respectively and 20 parts of finger citron, Fructus Citri, hawthorn fruits, malt, lotus seeds, Coix seeds, dried orange peel, fresh ginger, Allium chinensis, Canarium album fruits, Hovenia dulcis Thunb, red jujube, amomum fruits, liquorice, almond, ginkgo seeds, Polygonatum odoratum, lily, Grosvenor Momordica fruits, Cirsium setosum, spina date seeds, white fungus, fennel, Semen cassiae,black sesame seeds, sword beans and Chrysanthemum respectively. The food can be made into the food such as porridge, soup or preserved fruits and the like to eat; the food disclosed by the invention is not cold and not hot, not warm and not dry and capable of harmonizing yingfen and weifen and nourishing the inborn, and has the effects of regulating lifting, transportation, transformation and metabolism of body, strengthening vital capacity and improving immune function of the body; and in compatibility of medicines in the invention, dry heat performance of the ginseng is removed and balancedto ensure that the food is suitable for all people to eat and is also suitable for hypertensive, diabetic and asthma patients, children and teenagers to eat, and therefore, the range of people suitable for eating the ginseng is expanded.

The present invention relates to the use of extracts and compounds of plants from the Allium genus for the food and agrifood industry consisting of being used as food preservatives for humans and animals, plants being harvested or post-harvest plants, as well as for environmental disinfection, using thiosulfinates, thiosulfonates, ajoene, vinyl dithiins and products resulting from the decomposition of thiosulfinates.

The invention belongs to the field of natural plant extraction and application, and particularly relates to a chive seed extract, a preparation method and application thereof to cigarette production. The extract is produced by the following method: chive seeds, as the raw material, are weeded, dried and shattered; with ethanol as the extractant or the entrainer, the raw material is processed through heating circumfluence or carbon dioxide supercritical extraction to get an ethanol extracting solution; the ethanol extracting solution is concentrated to get the chive seed extract. Added to cigarettes, the chive seed extract of the invention can significantly improve the sensory quality of the cigarettes and, in addition, has some potential effect on reducing the cigarette harm and enriching the cigarette function.

The invention discloses fermented black allium chinensis food and a preparation method thereof and relates to the field of processing of agricultural products. The fermented black allium chinensis food is prepared by the following steps: fermenting the allium chinensis which is treated in advance for 5 to 6 days under the conditions of temperature of 62 to 76 DEG C and humidity of 95 to 100 percent; drying; packaging; and sterilizing. The product has fine mouthfeel and is slagless, sweet, fragrant and mellow. The product can be prepared into different flavors by adding different condiments and is tasty and refreshing when serving as a dinner dish. The preparation process is simple, so that industrialized production is promoted; the product has long storage life, so that commercialization is promoted; and the requirements of people on food selection are met.

The invention belongs to the technical field of chemical engineering, relating to a farm product fertilizer, in particular to a humic acid water-soluble fertilizer which solves the technical problems of unreasonable traditional compatibility, complicated preparation process, and the like. The humic acid water-soluble fertilizer comprises the following components in percentage by weight: 8-10 percent of humic acid, 10-12 percent of potassium nitrate, 14-16 percent of urea, 8-9 percent of monopotassium phosphate and the balance of water. Compared with the prior art, the humic acid water-soluble fertilizer has reasonable compatibility of components, simple preparation process, easy operation and high implementation property, has three effects of nutritional supplement, antibacterium and antivirus, can effectively improve soil, has persistent fertilizer effect, can flourish plant roots, increases antivirus ability, can effectively improve crop quality at the same time and can be widely used for crops of leaf vegetables, melons, fruits, allium species, root vegetables, tubers, and the like.

The invention provides an allium mongolicum regel sauce product. The product is characterized by being prepared from the following raw materials in parts by weight: 25 to 32 parts of allium mongolicu regel, 3 to 8 parts of edible salt, 0.5 to 2.5 parts of white granulated sugar, and 12 to 18 parts of water. According to the allium mongolicum regel sauce product, a broad market is opened for utilization of allium mongolicum regel, a delicious and rich seasoning is provided, the economic income of local peasants is increased, and the local ecological environment is maintained. The allium mongolicum regel sauce product can be used as a seasoning food.

The invention provides a method for rapid propagation of Allium ampeloprasun var.ampeloprasun. The invention adopts an adventitious bud proliferation method to rapidly propagate Allium ampeloprasun var.ampeloprasun, makes use of apical meristem to get aseptic seedling and then makes use of root of the aseptic seedling to obtain a plurality of proliferatively adventitious buds. The invention avoids vitrification of tissue culture seedling resulted from dedifferentiation and redifferentiation during tissue culture and greatly improves propagation coefficient. The invention comprises the operation steps of disinfection of explant, aseptic seedling induction, adventitious bud induction, subculture multiplication, adventitious bud rooting and tissue culture seedling transplantation. The invention takes MS basic medium as a basis and adds plant hormone (Alpha-NAA, IBA, 6-BA, KT and GA) of different proportions in different combinations to reproduce new plants rapidly on an appropriate adventitious bud induction, multiplicated medium and a rooting medium. The method for rapid propagation of Allium ampeloprasun var.ampeloprasun of the invention has convenient operation, low cost and high application value.

The invention discloses a preparation method of sweet allium chinensis. The preparation method comprises the following steps of material treatment, salting, bleaching, soaking with sugar, boiling with sugar, secondary soaking with sugar, secondary boiling with sugar, drying and package. The sweet allium chinensis prepared by the method is 28-36% in water content, is oval and transparent in shape and dry instead of being viscous, is mellow in sugar taste, is enough in sweetness, is loose and soft when eating, is proper in crispness and softness, is convenient to carry, and is suitable for being eaten in traveling, field operation and spare time of people. The sweet allium chinensis is a leisure food with special flavor and a nourishing function; and the manufacturing process is simple, saves time and labor, is high in production efficiency and is suitable for industrial production to meet the market demand.

The invention discloses a navel dressing and nursing agent used for treatment after prostatectomy, aiming to solve the problem of treatment after prostatectomy. The navel dressing and nursing agent used for treatment after prostatectomy is characterized by being prepared from a variety of Chinese medicinal herbs (raw materials) in parts by weight: 6-10 parts of timothy grass, 8-15 parts of holy basil, 8-15 parts of asarum pulchellum, 6-10 parts of Viola arcuata, 6-10 parts of betula luminifera bark, 8-15 parts of jasminum grandiflorum, 6-10 parts of allium caelureum, 8-15 parts of fructus liquidambaris and 3-6 parts of gorgon euryale seed. The clinical experiments prove that the navel dressing and nursing agent used for treatment after prostatectomy has the characteristics of good curative effect and high safety and is worthy of clinical application and popularization.

The invention discloses a rapid propagation method for plateaus of alliums. The method comprises the following steps: cleaning and disinfecting central parts of the alliums; transversely cutting the central parts 3-5 millimeters away from bottom ends to remove upper scales; longitudinally partitioning into four parts along a vertical tangent line of a main growth point; removing the main growth point and the plateau where the main growth point is positioned; inducing multiple shoots; culturing into seedlings. Through optimization of the culturing process, a rapid propagation system for the plateaus of the alliums is established and a large quantity of virus-free tube seedlings are obtained. The system has the advantages of short proliferation time, large proliferation coefficient and high genetic stability. Through the system, rapid propagation of the alliums can be realized. Industrialized production of allium virus-free tube seedlings can be ensured with a low price cost and a low time cost, and development of the allium industry is promoted.

The invention provides a preparation process of allium schoenoprasumL. oil, relating to the food chemistry field. The preparation process is characterized by comprising the following steps: (1) selecting fresh soybean salad oil and small allium schoenoprasumL., cutting off the stalks of the small allium schoenoprasumL. and cutting the leaves of the allium schoenoprasumL. into small sections as narrow and uniform as possible; (2) throwing the fresh soybean salad oil and small allium schoenoprasumL. prepared in the step (1) into a flask in a proportion of 1: 2, putting the flask into an electric jacket and switching on a temperature controller, controlling the temperature at 120-125 DEG C and heating the materials for 2 hours; and (3) filtering, standing and cooling the raw materials heated in the step (2) and taking the upper clear liquor after cooling, thus obtaining the allium schoenoprasumL. oil. The preparation process has the following beneficial effects: the process is simple and practical; the extracted allium schoenoprasumL. oil has pure smell, bright color and long shelf life and is not easy to change taste.

The invention relates to spicy purple sweet potato slices and a preparation method thereof. The spicy purple sweet potato slices are prepared from the following raw materials in parts by weight: 500-520 parts of purple sweet potatoes, 4-5 parts of allium chinensis, 50-55 parts of rabbit meat, 10-11 parts of cooking wine, 3-4 parts of butter, 20-22 parts of red beans, 25-26 parts of ham sausage, 30-32 parts of powder of the seed of Job's tears, 25-26 parts of chili powder, 20-21 parts of wheat germ powder, 2-3 parts of gardenia, 3-4 parts of gordon euryale seed, 2-3 parts of Chinese dates, 4-5 parts of scorched hawthorn fruit, 1-2 parts of streptopus obtusatus fassett, 1-2 parts of adiantum philippense, 11-12 parts of distilled grain, 120-130 parts of yellow mud and 10-11 parts of a nutrition additive. The spicy purple sweet potato slices are crisp in mouth feel; the rabbit meat is fed into the purple sweet potato slices, so that the purple sweet potato slices are delicious in taste; the powder of the seed of Job's tears and the wheat germ powder are fed into the purple sweet potato slices in a matching way, so that the contents of protein and mineral substances are improved, and the trophic structure is perfected; furthermore, the chili powder is also fed into the purple sweet potato slices and is matched with the scorched hawthorn fruit and the like, so that the spicy purple sweet potato slices have the effect of appetizing and are suitable for the people with inappetence.

The present invention discloses a natural compound preservative for vegetables and a preparation method thereof, and relates to the technical field of preservatives. The biological preservative is prepared from the following raw materials in parts by weight: 6-12 parts of olive leaves, 4-10 parts of haw, 5-12 parts of haw leaves, 2-8 parts of dandelions, 2-10 parts of lotus leaves, 2-10 parts of pomegranate peels, 4-10 parts of folium perillae, 6-12 parts of celery leaves, 2-4 parts of an onion extract, 2-6 parts of a broccoli extract, 4-8 parts of licorice, 1-4 parts of allium chinenes, 2-6 parts of tea leaves, 12-18 parts of sodium alginate, 0.5-3 parts of citric acid, 0.5-2 parts of lauryl sodium sulfate, 0.5-2 parts of laurate monoglyceride and 60-100 parts of water. The various components having excellent bacterium-preventing and sterilization effects are combined together, an antioxidant, a film-forming agent, etc. are added to have synergistic functions, effect of the preservative is increased, a preservation time of the preservative is extended, the used natural plant ingredients are combined, and the preservative is non-toxic and harmless.

The invention discloses a preparation method of sour soup of the Yao people. The preparation method of the sour soup of the Yao people comprises the following operation steps: 1), preparing materials, namely preparing the following materials: 100 parts of red chili peppers, 10-15 parts of bulb of allium paepalanthoides, 8-10 parts of fresh gingers, 10-15 parts of glutinous rice, an appropriate amount of sweet wine distiller's yeast, and an appropriate amount of edible salt; 2), soaking the glutinous rice for 4-6 hours, steaming the soaked glutinous rice until the glutinous rice is fully cooked, pouring the steamed glutinous rice out, carrying out cooling until the temperature of the glutinous rice is 40-45 DEG C, sprinkling cold boiled water onto the cooled glutinous rice, adding the sweet wine distiller's yeast, carrying out uniform stirring, and carrying out sealed fermentation on the mixture in a jar for 36-48 hours so as to obtain sweet ferment rice; 3), sterilizing a ceramic jar, thoroughly washing the red chili peppers, the bulb of the allium paepalanthoides and the fresh gingers, carrying out draining until the washed red chili peppers, bulb of allium paepalanthoides and fresh gingers are dry, chopping the drained red chili peppers, cutting the drained fresh gingers into granules, cutting the drained bulb of allium paepalanthoides into granules, carrying out pulping by using a stone mill into pulp, adding the edible salt and the sweet ferment rice, carrying out uniform stirring, containing the mixture in a ceramic jar, sealing the ceramic jar, and carrying out fermentation in the shade for 15-20 days, so that the sour soup of the Yao people is prepared. The sour soup prepared by the preparation method disclosed by the invention is unique in flavor, and capable of promoting appetite and invigorating the spleen; moreover, the sour soup is durable in aftertaste, rich in nutrition, pure in sour taste, unique in flavor, and capable of promoting digestion and stimulating appetite. The sour soup is a delicious food seasoning which is suitable for both the old and the young.

The invention discloses sophora flower health rice cake and a processing method thereof. The sophora flower health rice cake is prepared from 40-50 parts by weight of rice, 30-40 parts by weight of buckwheat, 5-10 parts by weight of allium chinensis, 8-10 parts by weight of celery, 10-20 parts by weight of sophora flower, 2-3 parts by weight of Heartleaf Houttuynia Herb, 1-2 parts by weight of fructus perillae, 2-3 parts by weight of celery seed, 1-2 parts by weight of Ziziphora clinopodioides Lam., 1-2 parts by weight of semen astragali complanati, 1-2 parts by weight of rhodiola root, 1-3 parts by weight of mint, 2-3 parts by weight of blueberry leaf, 3-5 parts by weight of locust flower honey, a proper amount of coix seed oil and 6-10 parts by weight of a food additive. The sophora flower health rice cake contains sophora flower nutrients and has a unique fragrance, a delicious and sweet taste, a unique local flavor and abundant nutrition. Through use of other traditional Chinese medicine components, health care effects are improved and the sophora flower health rice cake has effects of clearing the heart and eliminating vexation, clearing stomach and helping digestion, improving immunity, and reinforcing bone and building the body.

The invention relates to the field of cosmetics, and discloses a water oat face mask. The water oat face mask comprises face mask powder base material and water oat micropowder which is 5 to 10 percent of the weight of the face mask powder base material. The method for preparing the water oat micropowder comprises the following steps: cryogenically crushing the water oat into particles of 80 to 200 meshes, drying the particles at a low temperature till the water content is less than 2 percent, and screening the particles through a sieve of 80 to 200 meshes to obtain the water oat micropowder. After the face mask powder base material and the water oat micropowder are mixed evenly, membrane regulating fluid is added into the mixture and mixed evenly with the face mask powder base material and the water oat micropowder. The water oat face mask has the advantages that the water oat face mask can whiten the skin and suspend the aging of the skin.

The invention discloses a method for producing Allium cepa L. seeds through flies, and belongs to the technical field of Allium cepa L. hybrid pollination for seed production. The method comprises the following specific steps: induced breeding and larva cultivation of the flies, Allium cepa L. pollination, harmless treatment and the like. Through test exploration on a series of conditions such as the induced breeding time, the induced breeding method and the larva cultivation of the flies (mainly Calliphorna Vicina Robineall), the pollinating density, the harmless treatment and the like, a pollinating method which is low in capital investment, simple and easy in operation and high in pollinating efficiency and is suitable for large-area Allium cepa L. hybrid seed production is obtained.

The invention discloses a production method of a functional organic fertilizer. The production method comprises the following steps: carrying out aerobic fermentation on compost till the fermentation temperature is lower than 50 DEG C, and the moisture is lower than 40 percent, adding an allium raw material accounting for 10-50 percent of total weight of the compost, ageing for at least 15 days, overturning once every 5-7 days during the ageing period, and entering a finished product processing and packaging stage when the temperature is lower than 45 DEG C, and the moisture is lower than 40 percent. The production method has the benefits that the organic fertilizer containing allicin is innovatively produced, nematode, germs and virus can be prevented, the pollution and the damage caused by pesticides to agricultural land are reduced, and no toxicity is generated to a human body while the disease prevention and control is realized; through the production method, wastes are changed into valuables, and the burden caused by agricultural wastes to the environment is reduced.

The invention discloses a nontoxic insect repellant for a crop as well as a preparation method and usage thereof. The nontoxic insect repellant is prepared from the following components in parts by weight: 0.5 to 2 parts of vegetable fermentation broth, 0.05 to 0.5 part of vinegar and 300 parts of water, wherein the vegetable fermentation broth is prepared from an allium vegetables, a cabbage vegetables, a green vegetables, brown sugar and warm water by fermentation. The nontoxic insect repellant is nontoxic liquid through which breaks through the conventional thinking is broken and which is used for changing, changes the insect killing carried out for guaranteeing the healthy growth of the crop into insect repellency and is invented according to the different respiratory systems of an insect and a personhuman and the dietary habit of the insect, and is sprayed on the crops, and is used for enablingso that the insect are to difficultly accept a smell given off by a synergistic effect after mixed fermentation to be unwilling to approach the crops due to a smell given off by a synergistic effect after mixed fermentation; not only can the ecological equilibrium be promoted, but also multifarious vegetables are also bioorganic fertilizer needed by the growth of a plant after being fermented; the growth of the crops is promoted while a nutrient substance is are enriched, and the nontoxic insect repellant is has the advantages of simple in production process, does not need to input a device, is low in cost and is absolutely safety, and has no need of devices.

The present invention relates to a plant pesticide preparation method, which comprises: taking 15.4-26.6 parts of garlic, cutting into small particles, flipping for 15-20 min in air, adding 6.8-9.9 parts of edible vinegar essence, grinding the obtained mixture into a vinegar essence garlic puree slurry, taking 29.4-39.7 parts of allium cepa, cutting into small blocks, grinding into a slurry, uniformly mixing the allium cepa slurry and the vinegar essence garlic puree slurry, taking 2.4-4.6 parts of coptis chinensis, crushing, leaching for 2-5 h with water, filtering to remove the residue to obtain an extraction liquid, adding the extraction liquid to the allium cepa-garlic vinegar essence slurry, uniformly stirring, standing for 15-20 days, and filtering to remove the residue to obtain the finished product. According to the present invention, the edible plants are adopted as the raw materials, and the plant pesticide has characteristics of plant disease and insect pest prevention-control and plant nutrition supplement integrated effect, no pollution, no residue, high efficiency, less consumption, and no off-drug period.

The invention discloses a preparation method for an allium chinensis leisure food. The preparation method comprises the following steps: processing raw materials, salting, rinsing, steaming, sugaring, carrying out sun-curing, wrapping with sugar, drying, and packaging to obtain a finished product. The allium chinensis leisure food prepared by using the method is round in shape, snowy white in skin, crispy in pulp, moderate in sweetness and saltiness and unique in flavor, and is very loved by consumers. The preparation method is simple, the quality is controllable, and the industrial production can be achieved.

The invention provides a preparation method of instant spicy beef jerky. The preparation method comprises the following steps of removing beef tallow and grains from fresh beef, dicing, washing and draining, pickling the beef by using salt and lemon juice, putting the beef into boiling water to boil on a high fire for 4-5min, fishing out the beef, draining and washing, coating the outer surface with honey and wrapping the beef, orange leaves and shaddock peel into a lotus leaf; putting the beef blocks coated with the lotus leaf into a food steamer for steaming for 30-45min, fishing out the beef blocks, taking out the beef blocks from the lotus leaf while hot, putting the beef blocks into boiling water for braising on a low fire; adding black tea, purple perilla, red yeast rice and soy sauce to the water when beginning to braise, braising the beef blocks for 40-60min and slicing the boiled beef; putting beef slices, ginger, allium chinensis, white granulated sugar, spice and cold water into a pan, frying for 10-15min, further adding water until the beef slices are immersed, boiling on the high fire for 10-15min and slowly frying on the low fire until no sweet water percolates; and finally drying to obtain the beef jerky. The spicy beef jerky prepared through the method is bright in color, unique in flavor, fragrant, attractive and rich in chewiness, and is neither too hard nor too soft.

The invention relates to a method for preparing gram-level high-purity natural thiosulfinate, belonging to the technical field of compound preparation. The method comprises the following steps: preparing an allium tissue homogenate containing active alliinase, keeping the temperature, washing off endogenous thiosulfinate generated in the tissue homogenate with an organic solvent, preparing exogenous ACSO into a solution, adding the solution into the tissue homogenate, keeping the temperature to generate single thiosulfinate or mixed thiosulfinates, and finally, purifying to obtain the product. The method has the advantages of mild reaction conditions, high product purity, high reaction yield, high cleanness and environmental protection, is simple to operate, and conforms to green technological requirements. The purity of the prepared pure thiosulfinate is sufficient for manufacturing drugs and especially diallyl thiosulfinate (garlicin). The research indicates that the garlicin has the maximum antibacterial, antihypertensive, anticancer, antioxidation and other activities in thiosulfinate.