962 results about "Green Vegetable" patented technology

The invention relates to the field of preparation of food. For solving the problems that the conventional noodles have low nutritional value and are not suitable for all people, the invention provides a method for preparing noodles. The method comprises the following steps of: selecting mild nature food materials as raw materials, namely 60 to 85 weight percent of cereal flour, 6 to 15 percent of vegetables, 4.2 to 12 percent of fruit, 2.4 to 5 percent of wild vegetable, 1.4 to 4.7 percent of dry fruit and 1 to 3.3 percent of dry mushroom, wherein the cereal flour comprises wheat flour which accounts for 55 to 73.4 percent of the weight of the raw materials, and the vegetables comprise cabbage, green vegetable, bean vegetable and tuber vegetable; grinding the bean vegetable, the dry fruit and the dry mushroom into powder, and mixing the powder and the cereal flour to form mixed flour; mixing the cabbage, the green vegetable and the tuber vegetable together, squeezing into vegetable and fruit juice, and adding edible clear water into the vegetable and fruit juice to form diluted vegetable and fruit juice, wherein the proportion of the mixed flour to the diluted vegetable and fruit juice is 1,000g / 420ml-1,000g / 450ml; and adding the diluted vegetable and fruit juice into the mixed flour, stirring uniformly, and preparing the noodles. The noodles prepared by adopting the method have balanced nutrition, and are suitable for all people.

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

Disclosed is a large-scale breeding method for breeding mummified aphids and adult bees of aphidiusgifuensis by yellow-green myzuspersicae. The yellow-green myzuspersicae with large bodies serve as host aphids of aphidiusgifuensis, and parent aphid disease-resistant leafy cruciferous green vegetables, radishes or sweet blue flowers serve as host plants of the yellow-green myzuspersicae, so that the mummified aphids and the adult bees of the aphidiusgifuensis are artificially bred on a large scale. The method solves the problems that the bodies of the host aphids are small, the mummified aphids are difficultly collected, the eclosion rate of the aphidiusgifuensis is low, successful egg laying amount is small and industrialized production is not easily realized when the aphidiusgifuensis is artificially bred. Collecting and breeding technology of the host aphids and species of the aphidiusgifuensis is provided in the artificially breeding process, the technology of host plant cultivation, inoculation breeding of the aphids and breeding of the mummified aphids and the adult bees of the aphidiusgifuensis is provided, the method has the advantages of short period, high efficiency, high breeding speed and low cost, the mummified aphids of the aphidiusgifuensis can be largely bred, the mummified aphids and the adult bees of the aphidiusgifuensis are produced on a large scale, and the myzuspersicae, English grain aphids and cotton aphids can be effectively prevented in the technical field of biological prevention.

The invention provides a green vegetable reaping machine which comprises a frame assembly, a reaping assembly and an electric push rod, wherein the frame assembly comprises a truck frame, two front wheels, two rear wheels, a vegetable collecting basket, a handrail and a control box. The reaping assembly comprises a reaping assembly bracket, a conveying belt, a driving roller, a conveying belt transmission mechanism, a driven roller, a cutting knife, and a cutting knife motor transmission mechanism; one end of the reaping assembly is movably connected with the frame assembly; and the other end of the reaping assembly is movably connected with the frame assembly through the electric push rod. The electric push rod can telescopically adjust the reaping height of vegetables. After the vegetables are reaped, the reaped vegetables are conveyed to the vegetable collecting basket through the conveying belt, and after the vegetable collecting basket is full, an empty basket can be adopted to replace the full vegetable collecting basket. The green vegetable reaping machine provided by the invention can greatly improve the reaping efficiency, and the height of the cutting knife can be adjusted according to the different heights of the green vegetables, so that the green vegetables can be reaped more effectively.

This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to ethyl 4-(thioacetoxy)butyrate represented by the formula, CH3COS(CH2)3COOCH2CH3.

The present invention relates to a reaping apparatus and a reaping method for continuously reaping whole plants of green vegetables. The reaping apparatus comprises a machine frame, a crop divider, a ripper, a clamping, pulling and reversing apparatus, a root cutting apparatus, a transport apparatus, a lifting apparatus, and a walking apparatus. The crop divider is used for dividing and lifting green vegetables in a harvest area; the ripper is used for ripping a soil at roots of the green vegetables that are gathered together by the crop divider; the clamping, pulling and reversing apparatus is used for clamping and pulling the green vegetables that are gathered together, and reversing the green vegetables during a clamping and conveying process; the root cutting apparatus is used for stably and regularly cutting roots of the green vegetables during a clamping and delivering process; the transport apparatus is used for transporting the green vegetables that are pulled out; the lifting apparatus is used for supporting the clamping, pulling and reversing apparatus, and adjusting a height of the clamping, pulling and reversing apparatus from the ground; and the walking apparatus is used for driving the machine frame to walk in the harvest area. According to the reaping apparatus and reaping method provided by the present invention, a pulling method with flexible belts parallel processing is adopted to continuously reap the whole plants of green vegetables; a flexible material is adopted to avoid damage to stems or leaves; and adaptability to vegetable harvest is good.

The invention discloses a nutritious food and a production process thereof. The nutritious food mainly comprises the following raw materials: brown rice, corns, wheat, oat, millet, soy beans, red beans, black-eyed beans, peanuts, lotus seeds, Chinese chestnuts, sunflower seeds, cashews and pumpkins, wherein the brown rice can be replaced by black rice; the soy beans can be soybeans or black soya beans, and also can be replaced by green beans or azuki beans; the Chinese chestnut can be replaced by walnuts; the sunflower seeds can be replaced by pumpkin seeds or sesames; the cashews can be replaced by pistachio nuts; and the pumpkins can be replaced by green vegetables, carrots, taros, scammony roots or yams. The raw materials are prepared, cooked, ground, sterilized, cooled and packaged to obtain a pasty food. By taking the grains and beans as raw materials and combining with nuts, vegetables or potatoes, the nutritious food has the advantages of rich nutrition, balanced nutritious components, good taste and reasonable price, has the efficacies of nourishing brain and strengthening bones, and can prevent and improve the heart cerebrovascular disease.

The invention belongs to a series of beverage of fruit and vegetable soy milk which is prepared with soy milk made from beans and the original juice extracted from fruits and vegetables. According to the categories of beans, fruits and vegetables selected for different groups of drinkers, the beverages are classified as Yishouyuan fruit and vegetable soy milk, Yizhiyuan fruit and vegetable soy milk, Meiliyuan fruit and vegetable soy milk, and Jianshenyuan fruit and vegetable soy milk. The beverage also contains the following ingredients: drinking water, milk powder, soybean, cane sugar, green bean, orange juice, black bean, raw milk essence, tomato, orange juice essence, carrot, emulsifier, cabbage, dietary alkali, pumpkin, cucumber, asparagus lettuce, black cabbage, leek, leafy green vegetable and celery. The invention has the advantage that the nutrient soy milk fruit and vegetable beverages are provided according to the ages and the gender of the drinkers.

The invention discloses wild vegetable instant food and a processing method thereof. The processing method comprises the following steps of blanching fresh and cleaned edible wild vegetable such as Chinese toon sprout, bamboo shoots or pteridium aquilinum in water with the temperature of 80 DEG C for 2-3 minutes; rapidly cooling after fishing out; draining; soaking with saline for 3-5 days; rinsing with water to be salt-free; dehydrating to be with moisture content of 40-45 percent; chopping wild vegetables into sections or sectional slices; stirring and mixing with a mixed seasoning comprising fresh ginger particles, white sugar, chilli powder, sichuanese pepper powder, table salt and monosodium glutamate; splashing the wild vegetables with boiling vegetable oil; metering and packaging according to 50-200g; vacuumizing; and sterilizing. The food is cooked green vegetable food, is stored at room temperature, can keep original flavor and fresh and tender taste of fresh wild vegetables within a year, and can be eaten after a bag is opened. The method is simple, the processing production period is short, the production cost is low, and the wild vegetable resources of a mountainous area can be fully utilized.

The invention relates to a method for local fixed-point control on soil-borne disease of vegetables. According to the method, two measures, i.e., medicated seedling raising bags and medicated matrixes are combined, the medicated matrixes are loaded into the medicated seedling raising bags, seedling raising is carried out after watering, and young seedlings are transplanted to greenhouses or fields together with the medicated matrixes and the medicated seedling raising bags during fix-planting. On one hand, stem bases and root upper parts, which are susceptible to infection, of the young seedlings of the vegetables are protected by the medicated matrixes and the medicated seedling raising bags and are isolated from germ-carrying soil, so that a long-lasting protective effect on roots of the vegetables is achieved, and the effect of preventing and lowering the frequency of occurrence of disease for the roots of the vegetables is achieved; and on the other hand, the growth of the roots of the vegetables is free from the restriction of the seedling raising bags, and the roots of the vegetables can penetrate through the seedling raising bags and freely extend towards the fields, so as to achieve the aim of local fixed-point control on the soil-borne disease of the vegetables. The medicated seedling raising bags and the medicated matrixes are combined with the method for local fixed-point control on the soil-borne disease of the vegetables, and one-time operation is required only during sowing, so that the method is simple and convenient and is low in cost and remarkable in effect; and the consumption of pesticides can be reduced, the environmental safety is enhanced, the labor intensity for farmers is lowered, and the popularization is facilitated, so that the method is a first-choice effective prescription for the prevention and treatment of root disease during the production of pollution-free vegetables and the production of green vegetables.

The invention discloses a vegetable soilless culture matrix. Agricultural waste such as plant straw and feces, beneficial microorganisms and microelements are jointly fermented at the high temperature, and the vegetable soilless culture matrix is prepared. The raw materials of the vegetable soilless culture matrix are reasonable in scientific matching, the vegetable soilless culture matrix well meets the planting requirements of vegetables, particularly, the organic matrixes, the beneficial microorganisms and the microelements are jointly fermented, the production process of the vegetable soilless culture matrix is simplified, the microelements provide a large number of nutrients for growth of the microorganisms, and the production time can be shortened. The vegetable soilless culture matrix overcomes the shortcomings of the current vegetable soilless culture technology and is beneficial for saving energy and protecting the environment, the number of generation times of vegetable planting diseases and insect pests is small, and use pesticide is reduced; due to the fact that chemical fertilizers are not used, the product quality of the green vegetables is guaranteed, and the yield requirement of the green vegetables is met.

The invention provides a green vegetable compound antistaling agent and a matched antistaling method thereof. The method is characterized by comprising the following steps of: (1) selecting fresh and complete green vegetables without disease, removing impurities, and washing with running water; (2) immersing the drained vegetables in the green vegetable compound antistaling agent compounded by sodium erythorbate, kojic acid, gibberellin, salicylic acid and magnesium sulfate for 15 minutes, and drying by using cold air; and (3) packaging the vegetables in a freshness protection package specialfor green vegetables with air-regulating and humidity-breathing function, fastening the package mouth, putting into a packing box and storing at proper temperature, wherein the vegetables in each package do not exceed 2kg and the weight is consistent. The green vegetable compound antistaling agent can make the green vegetables stored at low temperature for 10 to 15 days or keep the color, freshness and mouthfeel of the vegetables in normal-temperature shelf life of 3 to 6 days, and is safe and nontoxic; and the method is simple and has promotion and application value.

The invention relates to a color harmony based color fusion image color quality evaluation method, and belongs to the technical field of image fusion in image processing. The method provided by the invention comprises the following steps of: measuring the similarity of fusion image color of natural scene type of horizon as well as green vegetables with the corresponding typical type of memorized color in human brains and selecting the optimal color degree range of town building images, thus calculating the harmony of three kinds of typical scene colors and scene content; and meanwhile, on the basis of a color combination harmony model, constructing a combination weighting harmony model of color regions with different sizes in the image by taking the sum of the color region areas as a weighting coefficient. Compared with the existing color combination harmony evaluation model, the harmony model calculation result disclosed by combining the two aspects has good consistency with human eye subjective feelings, and the typical scene color fusion image color harmony can be evaluated objectively and effectively.

The invention discloses an efficient rotation planting cultivation and management method of vegetables.The method comprises rotation planting methods of lettuces, small Chinese cabbages, early-autumn medicine celery and flowering Chinese cabbages.In this way, according to the efficient rotation planting cultivation and management method of the vegetables, four distinctive green vegetable varieties are selected elaborately according to production and consumption habits, vegetables for rotation planting is reasonably laid out, the method tightly follows the market, not only are production and supply of leaf vegetables enriched, but also a good planting mode is provided for vegetable growers, and significant economic and social benefits are further obtained.

The invention provides a quantitative determination method for chlorophyll of green vegetable leaves based on computer image analysis. The quantitative determination method comprises the following steps: causing color change of the leaves according to content change of the chlorophyll of the green vegetable leaves; acquiring green vegetable leaf images by adopting a digital camera or a scanner, and acquiring color parameter values (L, a, b and deltaE) of the leaves in the images by adopting a computer image technology; determining the content of the chlorophyll of the corresponding leaves by adopting a traditional spectrophotometer method; fitting a relation between color parameter values of the leaves and the content of the chlorophyll by adopting different function models so as to construct a chlorophyll content predication model based on the color parameter values, wherein the determination of the chlorophyll content of the leaves can be realized only if the color values of the leaves are acquired and then are input into the model.

The present invention discloses a feed for procambarus clarkia. The feed is prepared from the following components in parts by weight: 30-35 parts of corn flour, 25-30 parts of puffed soybean meal, 5-10 parts of distillers' grains, 2-3.5 parts of yeast powder, 20-25 parts of flour, 10-15 parts of spirulina platensis powder, 5-10 parts of green vegetable leaves, 2-3 parts of chicken intestine powder, 5-10 parts of earthworm powder, 2-3 parts of dried small ctenopharyngodon idellus powder, 5-10 parts of sunflower seed oil residues, 0.2-0.4 part of garlicin, 1-3 parts of Chinese yams, 2-3 parts of wild chrysanthemum, 0.5-1.2 parts of licorice, 2-4 parts of leonurus artemisia, 2-3 parts of honeysuckle, 1-1.5 parts of compound vitamins, and 1-1.5 parts of trace elements. Advantages are as follows: the feed contains various nutrients, is scientific in formula and comprehensive in nutrition, and satisfies basic nutrition of the procambarus clarkia. At the same time, the vitamins and trace elements are added, so that the feed ensures the procambarus clarkia to grow rapidly, improves immunity, and is free of toxic and side effects, and also harmful substance residues.

The invention discloses vegetable a chickens' extract and method for making the same. The chickens' extract has the following raw materials: green vegetables, carrots, mushrooms, chicken reaction solution, salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment. The method includes; firstly selecting green vegetables, carrots, and mushrooms; performing blanching and color protecting after the rough cut, and then performing microwave drying, and finally carrying out ultra-fine crushing; and then scattering the crushed vegetable power into the chicken reaction solution, and adding the salt, sugar, monosodium glutamate, hydrolyzed vegetable protein, and natural pigment; fully mixing evenly, granulating through a granulator, vibrating a fluidized bed for drying, to obtain the chickens' extract. The invention adds dry powder of green vegetables, which not only enriches the flavor of chickens' extract, but also adds the necessary vitamins of humans to the chickens' extract; and adds hydrolyzed vegetable protein, which has high amino acid content and makes the invention to be more nutritious.

The invention discloses a preparation method of spiced beef. In the process of preparing an injection, green vegetables including cabbage powder and Chinese cabbage powder are used for replacing chemical nitrite and are taken as a curing agent; the modern production technology is combined with the traditional technology, the step of secondary seasoning is added, and the sodium nitrite residue amount in the finished product of the spiced beef is less than or equal to 10mg / kg and is far lower than the standard in China; the prepared spiced beef is fresh and tender as well as tasty and refreshing in mouth feel, and is consistent in color, aroma and taste of the inside and outside; the mouth feel and flavor of the traditional spiced beef are maintained under the conditions that the production efficiency and the sanitary processing are guaranteed, and the production yield reaches up to 75%.

The invention provides a bacterial biological fungicide and a preparation method thereof. Microbial pesticide living Pseudomonas putida is used as a starting strain; and the bacterial biological fungicide is obtained after fermentation and reproduction. The bacterial biological fungicide can be used for nearly all crops infected by Pythium, Rhizoctonia and Fusarium, is safe for the crops, and has good effect on the crops such as cucumber, tomato, scallion, eggplant, green pepper, cotton, watermelon, sesame and the like. The bacterial biological fungicide has the greatest advantages that the bacterial biological fungicide is all nature, harmless, safe to people and livestock and environment-friendly; the pathogenic bacteria are not easy to produce resistance; and the bacterial biological fungicide is favorable for production of green vegetables, and has huge economic, ecological and social benefits.

The invention relates to an organic matter compound fertilizer, which is prepared by mixing rabbit manure, silkworm excrement, pig manure, cow manure and sheep manure serving as raw materials according to a certain proportion and fermenting, and is characterized by comprising the following components in percentage by weight: 40 to 70 percent of rabbit manure, 5 to 15 percent of silkworm excrement, 5 to 15 percent of pig manure, 5 to 20 percent of cow manure and 3 to 12 percent of sheep manure. A preparation method comprises the following steps of: preparing the raw materials according to the formula, fully stirring, uniformly mixing, covering and sealing in a built pool by using a film, performing stacking fermentation at normal temperature for not less than 15 days, unsealing, taking out, drying, putting into a grinder for grinding, sieving with a screen of 60 meshes, and humidifying in a granulator to prepare pea-sized particles, namely a finished product. The organic matter compound fertilizer is an environmental-friendly fertilizer for producing green vegetables, grains and fruits and planting and culturing flowers and grass.

The invention discloses skin-nourishing pearl and flammulina velutipes beverage and a preparation method thereof. The skin-nourishing pearl and flammulina velutipes beverage is prepared from the following raw materials in parts by weight: 45-50 parts of flammulina velutipes, 3-4 parts of rhizoma anemarrhenae, 4-5 parts of leonurus, 6-7 parts of cherry stones, 3-4 parts of towel gourd leaves, 2-3 parts of phacellanthus, 1-2 parts of rabdosia lophanthide, 2-3 parts of java speedwell, 3-4 parts of purslane, 3-4 parts of green vegetables, 10-11 parts of soybean germs, 1-2 parts of coconut juice, 8-9 parts of sweet bean paste, 1-2 parts of protein sugar, 4-5 parts of coco powder, 1-2 parts of pearl powder, 0.1-0.2 part of lactic acid bacteria and 5-6 parts of nutritional health-protection liquid. The skin-nourishing pearl and flammulina velutipes beverage tastes sweet and delicious; the ratios of the raw materials are scientific; the nutrition is complete and balanced; the purslane and the green vegetables contain rich vitamins, dietary fibers and minerals, and the pearl powder has beautifying and skin-nourishing effects; furthermore, by virtue of fermentation, the skin-nourishing pearl and flammulina velutipes beverage has new flavor; meanwhile, multiple traditional Chinese herbs are added in a processing process, so that the effects of clearing away heat and toxic materials, tonifying liver and kidney, nourishing yin and moisturizing dryness can be achieved if people often drink the skin-nourishing pearl and flammulina velutipes beverage.

The invention discloses an internet of things-based green vegetable growth vigor analysis system. The key point of the technical scheme is that the system comprises a generation unit, a timer shooting unit, a parameter display unit, a parameter setting unit and a parameter uploading unit, wherein the generation unit is used for generating unique anti-fake codes according to vegetable cultivation batches; the timer shooting unit is configured controlling a shooting device to shoot growth vigor images of vegetables when periodic counting achieves a predetermined time; the parameter display unit is used for receiving and displaying environment data processed by a controller; the parameter setting unit is used for respectively setting threshold values of temperature / humidity data, illumination intensity data, soil environment data and vegetable color intensity data; the parameter uploading unit is used for periodically uploading the temperature / humidity data, illumination intensity data, soil environment data, vegetable color data and growth vigor images of the vegetables of the batches to a database of the server to store according to the growth stages; and a user terminal scans the anti-fake code according to a carried code scanning function so as to obtain the environment data and growth vigor images of the vegetables of the batches from the server.

The invention discloses a gamma-polyglutamic acid and naphthylacetic acid combined type rooting agent, which contains pure biological fermentation active components including gamma-polyglutamic acid, naphthylacetic acid, indolebutyric acid, MgSO4, HBO3, Na2MoO4 and the like. The invention further discloses a using method of the rooting agent. The rooting agent has high active biological functions, wherein the gamma-polyglutamic acid and the naphthylacetic acid respectively have synergetic effects. The gamma-polyglutamic acid and naphthylacetic acid combined type rooting agent can accelerate the plant root cell division speed, promote rootage and root enhancing and improve absorbing capacity of root systems to nutrition, and is suitable for transplantation of vegetable seedlings including tomatoes, green vegetables, cucumbers, hot peppers, rapes and the like and cottage or transplantation of woody trees and flowers and plants which are difficult in rootage.

The invention discloses a method for preparing rice vermicelli with vegetable and fruit, which comprises steeping rice1-5 hours, disintegrating into mesh fines, charging water, fruit juice and vegetable juice, mixing homogeneously to obtain mixed material, finally making rice vermicelli from the mixed material by means of a rice vermicelli making machine.

This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango. The present invention still further pertains to a method to confer, enhance, improve, or modify the odor properties of a perfuming composition or a perfumed article, which comprises adding to the perfuming composition or perfumed article, ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3. The present invention still further pertains to a perfuming composition or a perfumed article containing as an active perfuming ingredient, ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3. The present invention also pertains to a method for preparing ethyl 3-mercaptobutyrate which comprises reacting ethyl crotonate with sodium hydrogen sulfide and sodium bicarbonate to form the disulfide dimer of ethyl 3-mercaptobutyrate followed by reducing the disulfide dimer to yield ethyl 3-mercaptobutyrate.

The invention pertains to the convenience food and production field, and is a preparation method of a mutton soup material taking mutton as principal material. The vacuum curing convenient mutton soup material includes mutton parcel, red pepper oil, sheep oil parcel, mutton soup main ingredient parcel, green vegetable parcel and vermicelli parcel, and is prepared by sterilizing and sealing. The inventive mutton soup has advantages that the water is firmly melt to the fat; the soup is in milky white color, fragrant, delicious, non-pungent, no meals, delicious fragrance; meat is tender and lubricated. The invention can be used for both food complement and dietary cure, is a good food for keeping fit and removing disease; at the same time, the present invention also has efficacy of benefit Qi complement deficiency, warm center dissipate cold, and tonify kidney establish Yang.

The invention relates to a cockroach and eupolyphaga large-scale mixed breeding technique and belongs to a method for breeding specific animals. A cockroach and eupolyphaga mixed breeding method is characterized in that: 1, breeding environment, a pool which is a precursor of a three-dimensional greenhouse feeding pond is adopted; 2, food stuffs feeding, wherein adults and larvae of the eupolyphaga and the cockroach have the same food stuffs such as wheat bran, rice chaff, green vegetables, carrots, rice paste, pumpkins, pericarp, leaves and the like; and the food stuffs based on the green materials are fed for one time every 2 to 3 days and more dried materials such as the wheat bran are fed; 3, management of larval and middle-aged cockroaches, wherein larvae are not required to be separated from eggmass at the early stage after reproduction of the cockroach; and management of larval and middle-aged eupolyphaga is that the larvae are separated from eggmass after being incubated; and 4, prevention and control of diseases and insect damage, wherein the natural enemies of the cockroach and the eupolyphaga during artificial culture are ants, mice, spiders, chickens, ducks, birds and the like; and the diseases and insect damage are prevented in advance and treated actively. The cockroach and eupolyphaga large-scale mixed breeding technique has the advantages of accordance with the original wild life habit of the cockroach and greatly increasing growth speed and reproductive speed of the cockroach, along with high medicament properties, strong effect, excellent quality and high market price.

The invention discloses a method for salting pumpkin leaves. The method comprises the following steps of: selecting green vegetable-the pumpkin leaves, pre-treating, keeping colors, salting, desalting, dewatering, seasoning, filling, sterilizing, checking and the like to produce an instantly edible and abundant-nutrition salted pumpkin leaves so as to fully keep nutrition healthcare elements of the pumpkin leaves. The finished-product salted pumpkin leaves disclosed by the invention are green, tender, are of special smell and flavor of the pumpkin leaf, and are suitable for daily auxiliary foods for persons.

The present invention relates to a preparation method of pickled vegetable. Said preparation method includes the following steps: (1), selecting and using green vegetable and carrot, cleaning them and respectively cutting them into small blocks; (2), using salt water to stir and clean them for 1-3 times; (3), soaking them for at least 16hr in salt water; (4), respectively preparing lactic acid bacteria solution whose concentration is 0.8-1.2% and glucose solution whose concentration is 0.8-1.2%, mixing them to obtain fermentation culture medium; (5), placing the above-mentioned green vegetable blocks and carrot blocks into the above-mentioned fermentation culture medium, soaking and making fermentation for 30-36hr; and (6), taking out the pickled green vegetable blocks and carrot blocks, making high-temperature sterilization and packaging so as to obtain the invented pickled vegetable product.

The invention discloses a biological source pesticide composition for preventing and treating plant viruses. The composition comprises effective components, namely, chitosan and lentinan, or chitosan, lentinan and oligosaccharin, and the balance of auxiliary components which are acceptable in pesticide. The composition can be prepared into water preparations, soluble powder or wettable powder. The composition is used for preventing and treating various plant virus diseases of rice, tobacco, melon, vegetable and the like. The biological source pesticide composition has the advantages of synergia, low toxicity, low residue and environment-friendliness, and is applicable to popularization and application in green vegetable planting.