Barley grass is the leaf portion of the barley plant (Hordeum vulgare) that remains after the seeds have been removed. The barley plant, an annual that requires reseeding each year, reaches a height of up to 3 ft (about 1 m).The plant has an extensive history in human and animal nutrition. As a nutritional supplement, it is preferable to use young barley plants that have not yet developed seeds. Organic Green Barley Grass Powder, Organic Barley grass juice powder Ningxia Pure Biology Technology Co., Ltd. , http://www.purebiotechnology.com
New technology of non-polluted normal temperature preservation of fruits and vegetables
Inadequate revenue once plagued China's agricultural production, and harvests and disasters, rotten fruit and vegetable markets have frequently appeared in some places in recent years. In addition to ignoring the laws of the market, blindly pursuing momentum and scale, they also suffer from perishable and difficult fruits and vegetables. Storage and transportation and centralized listing in a certain area. Glycosan is a kind of white crystal prepared from edible plants such as konjac and seaweed. Its aqueous solution has various effects such as insect protection, antiseptic and coating protection, and can effectively prolong the preservation period of fruits and vegetables at room temperature. The use of mature and simple preservation techniques to store some seasonal fruits and vegetables at a simple room temperature and earn a high price difference between light and high season may be a new way to get rich in the short term. The fresh-keeping techniques of several fruit and vegetable varieties in autumn and winter are introduced as follows: 1. Short-term storage of long bean. Dissolve the polysaccharides in water, prepare a 1% aqueous solution, add 9 times the amount of boiling water before use, and prepare a 0.1% aqueous solution. Freshly picked green beans into a small 0.5-1 kilograms, and then immersed for 2 minutes with a freshly prepared solution of preservatives, and then removed, dried naturally, and hung in a cool basement or cellar. The beans are one of the most resistant storage vegetables. After being picked at room temperature for 12 hours, they are shrunk and the epidermis becomes old and can not be sold. Using this method, it stays below 25°C for 7 days without any change and it is left for 15 days. Slightly discolored but still green. 2. Autumn cucumber cellar storage. In a basement or concrete cellar, a brick pool with a height of 60 cm is laid (the length and width can be adjusted according to the size of the cellar). Lined with a plastic film, inject 30-40 cm of clear water, and discharge the bamboo at intervals of 10-15 cm. The fresh cucumber picked in the late autumn (with the stalk removed) was pre-impregnated with a 0.1% solution of polyisocyanides, divided into three layers and placed on bamboo pieces in the basin, and finally the cellar or basement was sealed. According to tests, this method can make cucumbers stored in cellars at 12-15°C for 30 days. The gloss, firmness and taste of the cucumbers have no obvious changes. The luster is lost after 40 days storage, but it is still thick and brittle. 3. Fresh corn preservation at room temperature. At present, there are two kinds of preservative methods that are more mature and viable. One is to use the low-temperature quick-freezing method of cold storage, and the other is to vacuum-pack the pre-cooked food. The former has a large investment while the latter has complicated processes. The use of an aqueous solution of polysaccharides as an anti-staling agent overcomes the disadvantages of the use of animal serum albumin as the main ingredient in the preparation of preservatives at room temperature for storage of tender corn at high cost and low freshness preservation, and enables fresh corn harvested in autumn to be stored for sale in the Spring Festival. The odor and taste are basically the same as those just picked. In a room without direct sunlight, the floor is lined with bricks forming a 30-40 cm high ventilation channel. A layer of tender corn kernels with an endothelium will be impregnated with a 0.5% aqueous solution of polyisocyanides for 5 minutes. Ventilation can be. 4. Agaricus color protection temporary. After harvesting fresh mushrooms, use 0.03% sodium metabisulfite solution (100 liters of fresh water, add 30 grams of sodium metabisulfite) within 3 hours to protect the color and rinse for 2-3 minutes, remove sediment and impurities, and then move 0.06% of the coke Sodium sulfite color protection solution soak 2-3 minutes, and then remove and rinse with water for 30 minutes, so that the residual sulfur dioxide does not exceed 20 mg / kg (International Standard). Finally, the color-protected Agaricus bisporus was impregnated with a 0.1% aqueous solution of polyisocyanides for 1 minute, removed by drying, and stored in a cool, dry indoor storage. Fresh and fresh storage was possible for 15-20 days at about 12°C-15°C. The quality does not change.