34results about How to "Extend the processing industry chain" patented technology

The invention relates to a preparation process of multifunctional bamboo-shell organic-inorganic composite fertilizer, which comprises 60 to 70 parts of bamboo shell, 30 to 40 parts of manure and 0.5 to 1 part of micro-organism microbial inoculum (consisting of 40 to 50 parts of cellulose-decomposing bacteria, 30 to 40 parts of yeast and 10 to 20 parts of mesophile), and is characterized in that the above raw materials are fermented for 15 to 30 days, bamboo-shell organic fermentation materials are proportioned with conventional N, P and K inorganic fertilizer and middle-micro element fertilizer according to the nutrition required for different crops and different growth periods after being dried and crushed, the bamboo-shell resource can be transformed to the special organic-inorganic composite fertilizer with 20 to 40 percent of organic substance and 15 to 25 percent of nitrogen, phosphorous and potassium through pelleting, so the recycling of bamboo-shell waste is realized, and remarkable economic, social and ecological benefits can be created.

The present invention relates to technological process of preparing high purity chili extract and capsaicin from chili. The technological process includes three steps of: extracting chili extract with moderate spicy degree, preparing oily capsaicin mixture and preparing high purity capsaicin. The product has capsaicin content over 95 %, and the technological process has total yield over 60 %. The present invention has simple technological process, complete separation, high capsaicin yield, and other advantages.

The invention relates to technology for producing an organic fertilizer by using bamboo shoot hulls serving as raw materials through mixed compositing fermentation. The technology comprises the steps of: cutting and crushing the bamboo shoot hulls, performing screw extrusion dehydration on the bamboo shoot hulls, adding fermented ruminant manures into the bamboo shoot hulls, mixing the materials uniformly, and delivering the materials in a trench type fermenter for compositing fermentation; when the temperature of the materials rises to between 60 and 70 DEG C, performing stack-turning on the materials for oxygen supply by using stack-turning equipment, and further dehydrating the materials; in a high-temperature period, performing the stack-turning at least once each day, and after acid content of the extruded juice is adjusted, returning the juice to the composting uniformly; and after the fertilization is completed, according to different purposes, packing the composting directly or packing crushed composting to obtain the organic fertilizer, or performing extrusion granulation on the composting to obtain the organic fertilizer. The technology is simple and feasible, can realize the resource utilization of the waste bamboo shoot hulls, does not generate secondary pollution, and provides a safe and pollution-free fertilizer for agricultural production while solving the pollution problem.

The invention discloses a preparation method of instant burdock snack food. According to the preparation method, fresh harvested two-year yellow burdock is selected and subjected to peeling, slicing, color protecting, brittleness-keeping, sugaring, drying and coating with sugar, and an instant burdock product is obtained. The prepared burdock has flexibility and chewiness produced through drying and sugaring, the product flavor is pure and fresh, earthy smell and obvious traditional Chinese medicine smell of the burdock are removed, natural fragrance and specific flavor of the burdock are reserved, the sweetness is appropriate, sweet greasy feeling is avoided, the product is portable and is ready-to-eat, coloring additives and antiseptic substances are not added in a production process, the product is safe and sanitary, and the shelf life of the product is prolonged through drying and vacuum packaging.

The invention discloses a processing technique for refining grape seed oil, which comprises the following steps: crushing; softening; stir-frying the blank; pressing; squeezing; hydrating at high temperature; carrying out alkali refining; decolorizing; and deodorizing. The grape seed oil is free of cholesterol and sodium, can regulate the blood fat, is natural and non-toxic, and is applicable to children, pregnant women, old people and athletes; the development of the application of the grape seeds can prolong the grape processing industry chain, changes wastes into valuable substances, can reduce the environmental pollution, provides more employment opportunities, and thus, has very important social and economic benefits.

The invention relates to a method for processing composite tablet candies by using sea cucumbers and blueberries. The method comprises the steps of removing organs of fresh and alive sea cucumbers, cleaning the sea cucumbers and then blanching with hot water; adding water into the blanched sea cucumbers and mincing, and then adding compound protease and flavor protease for carrying out enzymolysis; centrifuging, then taking supernatant of the enzymolysis, and carrying out freeze-drying to obtain sea cucumber enzymolysis powder; cleaning fresh blueberries and then pulping, adding microcrystalline cellulose and evenly mixing, drying by using hot air, crushing and screening; crushing the sea cucumber enzymolysis powder, sugar alcohol and magnesium stearate and screening; after that, putting premixed materials into a mixer, and adding water for mixing; pouring the materials into a hopper of a tablet press, and tabletting in the environment of room temperature to obtain tablets; irradiating the obtained tables under an ultraviolet lamp, and then packaging to obtain finished products. The technology has the main characteristic of promoting the higher value application of the existing sea cucumber breeding resources, stretching the development of the sea cucumber industry chain, prolonging the sea cucumber processing industrial chain, facilitating the sound progress of the sea cucumber industry, and meeting the market requirements; the product has very high economic value.

The invention discloses a rice bran protein compound nutritional beverage and a processing method of the rice bran protein compound nutritional beverage. The raw materials of the rice bran protein compound nutritional beverage comprise, by weight, 3-5 parts of cereal germ flour, 0.5-1.5 parts of soybeans, 0.35-0.45 part of compound stabilizers, 0.12-0.15 part of edible essence, 0.02-0.04 part of sweetener, 4-5 parts of white granulated sugar, 89 parts of pure water and 0.02-0.04 part of sodium bicarbonate. The rice bran protein compound nutritional beverage and the processing method of the rice bran protein compound nutritional beverage have the advantages that the rice bran protein compound nutritional beverage is pure in taste, good in mouth feeling and rich and comprehensive in nutrition and fills in the blank of the domestic market of rice bran protein compound nutritional beverages, and meanwhile the industrial purpose of effectively utilizing rice bran raw material resources for producing rice bran protein compound nutritional beverages in a large scale can be realized first in China. The reasonable use of the resources will prolong the industry chain of rice processing, and promotes a new industry of producing high-quality food with rice bran as main raw materials.

The invention relates to a method for rapid reduction and resource utilization of fruit processing solid waste. The method for rapid reduction and resource utilization of the fruit processing solid waste comprises the steps that the fruit processing solid waste is smashed, water or a chemical catalyst is added for pre-dip treatment, then the mixture is placed in a hydrothermal degradation reactor,saturated steam is introduced in the mixture for hydrothermal degradation treatment, after the reaction is finished, the pressure in the reactor is quickly removed, and a material subjected to hydrothermal degradation is collected; and after the material subjected to the hydrothermal degradation is mixed with an auxiliary material, an organic fertilizer is produced by aerobic solid-state fermentation, or biological feed is produced by anaerobic solid-state fermentation. A wide application range of raw materials, no special dry processing, high product yield, fast and stable production processand no pollution are achieved, large-scale industrial application is easily realized, and the purpose of rapid reduction and resource utilization of fruit processing solid waste can be realized.

The invention provides a making method of pitaya fermented jam. According to the making method disclosed by the invention, pomace by-products produced in the processing course of a pitaya fermented beverage are processed for the second time, so that the production cost can be effectively reduced, waste of resources can be reduced, the processing industry chain of potayas is extended, and the sustainable development of the pitaya processing industry can be effectively promoted. The making method of the fermented jam provided by the invention is simple and practical and is suitable for industrialized production. The jam made by the method is rich in nutrients; and compared with jam processed from fresh pitaya fruits, the jam made by the making method is rich, fine and smooth in mouth feel, fragrant, sweet and palatable, slight in fermented delicate fragrance, and free from addition of chemical preservatives, and has broad market prospects.

The invention relates to a process for preparing capsaicin with high hotness or capsaicin from natural peppers, especially a method for preparing capsaicin with low hotness capsaicin as the basic raw material. The technical scheme of the invention includes extracting medium spicy Capsaicin essence, preparation of oily capsaicin mixture and preparation of high-purity capsaicin are three process steps. The content of capsaicin in the prepared product is greater than 95%; the total yield is greater than 60%. The production process is simple and the separation is thorough; the yield of capsaicin is high. , and the by-products obtained in each step can be processed and used as pepper essence without waste; the solvents used in the production process are common solvents, which are easy to recycle and reuse, and have no environmental pollution; the selected chromatography medium can be regenerated and used repeatedly , low production cost; using capsicum extract as a raw material not only increases its added value, but also prolongs the industrial chain of capsicum processing.

The invention relates to the technical field of macadimia nut byproduct wine brewing, and particularly discloses a macadimia nut byproduct processing and reusing method. The method includes the following steps of firstly, selecting nut shells; secondly, drying the nut shells; thirdly, processing the nut shells; fourthly, selecting nut pulp; fifthly, degreasing the nut pulp; sixthly, soaking the materials; seventhly, conducting standing and ageing. The macadimia nut byproduct processing and reusing method has the advantages that the aroma features and pigment features of rich compounds such asesters, hydrocarbons, aldehyde ketones, alcohols and acids in macadimia nuts are sufficiently utilized, the reutilizing value of the nut shells and nut pulp of the macadimia nuts is sufficiently used,the processing and reutilizing approach of macadimia nut byproducts is widened, the processing industrial chain of the macadimia nuts is prolonged, and the additional value of the product is improved.

A rice bran protein compound nutritional beverage and a processing method thereof, the ratio of raw materials by weight is: 3-5 grain germ powder; 0.5-1.5 soybean; 0.35-0.45 compound stabilizer; 0.12-0.15 edible essence; 0.04; white sugar 4-5; purified water 89; sodium bicarbonate: 0.02-0.04. The invention has the advantages that: the rice bran protein compound nutrition beverage of the invention has pure taste, good mouthfeel and rich and comprehensive nutrition. The invention fills the gap in the domestic rice bran protein compound nutritional drink market, and at the same time, takes the lead in realizing the industrialization goal of efficiently utilizing rice bran raw material resources to produce rice bran protein compound nutritional drink on a large scale. The rational use of this resource will extend the rice processing industry chain and give birth to a new industry that uses rice bran as the main raw material to produce high-quality food.

The invention discloses a pomegranate seed protein powder feed for accelerating fish growth and weight gain and increasing the feed conversion rate and a preparation method thereof. The pomegranate seed protein powder feed is prepared from the raw materials of, by weight, 1200-1500 parts of pomegranate seeds, 1-1.6 parts of sodium hydroxide, 2-3 parts of hydrochloric acid, 0.1-0.15 part of a compound protease, 3-5 parts of calcium hydrophosphate, 25-27 parts of taro leaves, 17-18 parts of alfalfa, 43-46 parts of soybean meal, 23-25 parts of peanut meal, 7-8 parts of sesame dregs, 3-4 parts of Palmaria palmata, 5-6 parts of scirpus tabernaemontani, 0.1-0.15 part of a lactic acid bacteria starter, 0.3-0.5 part of costustoot powder, 0.1-0.2 part of a sea-buckthorn extract, 0.3-0.5 part of chicken grease, 0.7-0.8 part of tricholoma gambosum powder, 1.2-1.5 parts of kiwi fruit powder, 5-6 parts of red bean protein powder and 2-3 parts of an ox bone extract. By adoption of the pomegranate seed protein powder feed for accelerating fish growth and weight gain and increasing the feed conversion rate, fish growth and weight gain can be accelerated, the feed conversion rate can be increased, the fish culture cost is lowered, and the anti-virus and antibacterial capability of fishes can be improved.

The invention discloses a preparation method of a mushroom-highland barley bran sauce, and belongs to the technical field of fermented food. The preparation method comprises the following steps: 1) wetting highland barley bran by a solution, and thoroughly cooking the highland barley bran; 2) inoculating a mushroom seed solution after cooling; 3) thoroughly soaking soybeans; 4) after mushroom hyphae grow on the highland barley bran, uniformly mixing and stirring with soybeans, and thoroughly cooking; 5) cooling, and inoculating aspergillus oryzae, yeast and lactobacillus to prepare a starter;6) adding saline water into the starter, and keeping on fermentation; and 7) sterilizing and canning the fermented sauce to obtain the mushroom-highland barley bran sauce. The highland barley bran isused for replacing traditional flour to prepare sauce, the additional value of the highland barley bran is increased, and the highland barley processing industry chain is prolonged. The mushroom is used for fermenting the highland barley bran, various amino acids, vitamins, lentinan, eritadenine and other substances can be produced, rich enzyme systems of the mushroom can also promote the decomposition of highland barley bran, rich polyphenol and flavonoid in highland barley bran are released, and the antioxidant effect of the sauce is improved.

The invention provides a preparation method of corn and soybean vegetable milk. Vegetable drinks or milk products prepared from various crops such as corns and soybeans are lacked, which is not beneficial for consumers to use and is also not beneficial for body health of many people. The preparation method of corn and soybean vegetable milk comprises the following steps: 1. selecting corns and soybeans; 2. washing, peeling and grinding the selected corns and soybeans; 3. juicing the corns and the soybeans, and removing dregs from the juice; 4. pouring the juice into a heating tank to be heated until the juice is boiled; 5. clarifying and separating the juice; 6. filtering the corn milk and soybean milk obtained after separation with a 1000-mesh sieve; 7. adding fresh milk, white granulated sugar and purified water; 8. canning, sealing, sterilizing and storing the product. The preparation method is used for preparing the corn and soybean vegetable milk.

The invention provides a steady-state maize yellow pigment preparation method. The preparation method comprises the following steps: (1) removing starch from maize yellow powder, carrying out a steamexplosion treatment, extracting with alcohol, centrifuging, and collecting the supernatant to obtain a crude extract of maize yellow pigment; (2) carrying out membrane filtration and separation on thecrude extract of maize yellow pigment by using a membrane with a molecular weight cut-off of 3000Da, and collecting permeate to obtain a purified extract of maize yellow pigment; (3) evaporating andconcentrating the purified extract of maize yellow pigment to obtain a concentrate of maize yellow pigment; and (4) adding microporous starch into the concentrate of maize yellow pigment, uniformly mixing, drying, adding an water solution of gelatin and maltodextrin to obtain a mixed solution, adding ascorbyl palmitate, carrying out a homogeneous emulsification treatment to obtain a mixed emulsionof maize yellow pigment, and carrying out spray drying to obtain the microcapsule steady-state finished product of maize yellow pigment. The prepared maize yellow pigment is high in yield and good instability.

The invention discloses a preparation method of capsaicin. The preparation method comprises following three steps: extraction of middle pungency degree chilli extract, extraction of a capsaicin mixture, and preparation of high purity capsaicin. The capsaicinoids content of an obtained product is larger than 95%; the total yield is higher than 60%; production technology is simple; complete separation is realized; capsaicin yield is high; by-products obtained via each step can be taken as chilli extracts for application after treatment; no waste is generated; solvents adopted in the preparation method are common solvents, and are convenient to recycle, and no environment pollution is caused; a selected chromatography media can be recycled after regeneration, and production cost is low; chilli extract is taken as a raw material, so that added value of chilli extract is increased, and chilli processing industry chain is prolonged.

The invention provides a method for preparing disproportionated rosin with high dehydroabietic acid content, and belongs to a rosin processing method. The method comprises the following steps of: preparing clear rosin liquid from rosin, standing and crystallizing the rosin liquid, and filtering to obtain a crystal, namely crude resin acid; dissolving the crude resin acid with ethanol, adding water, and recrystallizing to obtain resin acid; taking the resin acid as a raw material, adding a catalyst into the resin acid in a molten state, and carrying out a disproportionation reaction; and after the reaction is finished, filtering and separating to obtain a disproportionated rosin product. According to the method, resin acid obtained by crystallization and separation of the rosin liquid is directly melted and disproportionated to obtain disproportionated rosin, so that a distillation step is omitted, and more energy is saved; and the content of dehydroabietic acid in the obtained product is higher, especially the softening point and the acid value are higher, and the product has higher utilization value.

The invention relates to research on a process method for processing sea cucumber and radix polygonati officinalis healthcare wine through sea cucumbers and radix polygonati officinalis. The specific preparation method comprises the steps that viscera of the fresh and alive sea cucumbers is removed, the sea cucumbers are heated up with boiling water after being thoroughly washed, compound protease and flavourzyme are added for enzymolysis after water is added for smashing, centrifugalization is carried out after enzyme deactivation, enzymolysis supernatant is taken for freeze drying, and sea cucumber enzymolysis powder is obtained. After radix polygonati officinalis is subjected to superfine grinding, the radix polygonati officinalis powder, the sea cucumber enzymolysis powder and grain wine are mixed in proportion, the mixture is placed in a container, cover sealing is carried out, after natural soaking is carried out for a period of time, centrifugalization is carried out to remove solid suspended solids, and finally the finished sea cucumber and radix polygonati officinalis wine is obtained. According to the technical method, various active ingredients of the sea cucumber and radix polygonati officinalis can be kept effectively, high-value utilization of existing sea cucumber culture resources is promoted, market needs are met, operation is easy, technical content is high, and the product has high economic value.

The invention relates to a method for making instant stachys affinis. The method specifically comprises the following steps: washing harvested stachys affinis, putting into a color-fixing preservative which is prepared from deionized water, erythorbic acid and citric acid, soaking, drying at 45-65 DEG C till the water content is 50-65%, coating by using a coating agent prepared from water, xanthan gum and sodium carboxymethylcellulose, freezing for 8-12 hours at minus 5 DEG C to minus 3 DEG C, frying in oil, centrifuging till the oil content is 4-7%, and packaging. The color-fixing preservative is free of any component which can do harm to human bodies; due to adoption of a drying and coating technique, the functions of dewatering, color fixing and puffing are achieved; due to freezing, the function of shaping is achieved; the crispness of stachys affinis is maintained by controlling the oil temperature; by adopting the method, unique crispness and color of stachys affinis are maintained to the maximum extent, the processed instant stachys affinis is good in taste, good in color, good in shape, convenient to carry over and easy to preserve, the preservation period can be 9-12 month at normal temperature, and the requirements of people on instant stachys affinis are met.

The invention discloses a mechanism-friendly environmentally friendly carbon based on camellia oleifera husk, which comprises a carbon body with a triangular cross-section, through holes opened in the middle of both sides of the carbon body and penetrating through the carbon body, and filled into the through holes, Used to ignite the fiber filling inside the charcoal body; the charcoal body includes an inner charcoal frame, an outer charcoal layer laid on the outer surface of the inner charcoal frame, which is easy to burn, and the outer charcoal layer and the inner charcoal frame Close fit; the present invention uses the inner carbon frame to cooperate with the outer carbon layer to form a carbon body, and lays equidistantly distributed through holes in the middle of both sides of the inner carbon frame, and fills the through holes with fiber fillers, which can quickly ignite the charcoal body, and make the charcoal body burn more evenly. In addition, the charcoal body is small in size and can be arranged regularly and low in the combustion space, which can not only reduce the space occupation, but also make the heat disperse evenly. The production and preparation can fully improve the resource utilization rate of camellia oleifera after oil extraction.

The invention relates to a preparation process of multifunctional bamboo-shell organic-inorganic composite fertilizer, which comprises 60 to 70 parts of bamboo shell, 30 to 40 parts of manure and 0.5 to 1 part of micro-organism microbial inoculum (consisting of 40 to 50 parts of cellulose-decomposing bacteria, 30 to 40 parts of yeast and 10 to 20 parts of mesophile), and is characterized in that the above raw materials are fermented for 15 to 30 days, bamboo-shell organic fermentation materials are proportioned with conventional N, P and K inorganic fertilizer and middle-micro element fertilizer according to the nutrition required for different crops and different growth periods after being dried and crushed, the bamboo-shell resource can be transformed to the special organic-inorganic composite fertilizer with 20 to 40 percent of organic substance and 15 to 25 percent of nitrogen, phosphorous and potassium through pelleting, so the recycling of bamboo-shell waste is realized, and remarkable economic, social and ecological benefits can be created.

The invention relates to a process method for preparing a high-pungency degree chili extract or capsaicin from natural chilies, in particular to a method for preparing capsaicin by taking a low- pungency degree chili extract as a basic raw material. The invention adopts the technical scheme that the process method comprises the three process steps of extracting a medium-pungency degree chili extract, preparing an oily capsaicin mixture and preparing high-purity capsaicin; the content of capsanthin in the prepared product is greater than 95 percent; the total yield is greater than 60 percent, the production process is simple, and the separation is complete; the yield of the capsaicin is high, and a byproduct obtained in each step can be used as a chili extract after treatment and is free from wastes; a solvent used in the production process is an ordinary solvent and is easy to recycle and free from environmental pollution; a selected chromatographic medium can be reused after regeneration and is low in production; by adopting the chili extract as the raw material, not only is the added value of the chili extract improved, but also a chili processing industry chain is prolonged.

The invention discloses a production process for brewing high-degree white spirit by mixed fermentation of various agricultural products. The production process comprises the steps of preparing raw materials, crushing the raw materials, steaming rice husks in clear soup, moistening grits, steaming the grits, cooling and mixing with yeast, stacking, fermenting in a box, mixing the rice husks, distilling, blending and accelerating aging. On the one hand, high-quality high-degree white spirit which is mild when drinking, mellow and full, harmonious in fragrance, clean in tail and long in residual length and comfortable to drink can be brewed, and on the other hand, the processing industry chain of agricultural products can be prolonged, and smooth development of industrial assistance work is promoted. In addition, only one-time fermentation and one-time distillation are carried out, so that the labor amount is greatly reduced, the investment is low, and the wine yield is high.

The invention relates to comprehensive utilization of a marine product, and in particular to a research on a preparation method of sea cucumber and cordyceps sinensis wine. Specifically, the preparation method comprises the following steps: removing viscera of living sea cucumbers, cleaning and hot-blanching the processed sea cucumbers in boiling water, mincing the sea cucumbers with the addition of water, enzymatically hydrolyzing the minced sea cucumbers with the addition of compound protease and flavorzyme sequentially, deactivating the enzymes and conducting centrifuging, and freeze-drying enzymolysis supernatant liquid so as to obtain enzymolysis powder; conducting superfine grinding on cordyceps sinensis, and ground cordyceps sinensis by virtue of a sieve; and mixing cordyceps sinensis powder, the sea cucumber enzymolysis powder and grain wine, adding an obtained mixture to a container, sealing the container with a cover, naturally soaking the mixture at room temperature, and conducting centrifuging to remove suspended solids, so that the finished sea cucumber and cordyceps sinensis wine is finally obtained. The process has the main characteristics that the high-value utilization of existing sea cucumber breeding resources is promoted, the development of a sea cucumber industry chain is stretched, a sea cucumber processing industry chain is extended and the healthy development of sea cucumber industry is promoted; and the process can meet market demands; the process is simple to operate and high in technical content; and the finished product (the sea cucumber and cordyceps sinensis wine) is quite high in economic value.

The invention provides a method for preparing stable zeaxanthin, which comprises the following steps: (1) removing starch from corn yellow powder, performing steam explosion treatment, then extracting with alcohol, collecting the supernatant after centrifugation, and obtaining crude zeaxanthin extracting solution; (2) carrying out membrane filtration and separation of the crude extract of zeaxanthin with a membrane with a molecular weight cut-off of 3000Da, collecting the permeate to obtain a purified zeaxanthin extract; (3) separating the purified zeaxanthin extract Carry out evaporation and concentration to obtain corn yellow pigment concentrated solution; (4) add microporous starch to corn yellow pigment concentrated solution and mix evenly, add gelatin and maltodextrin aqueous solution after drying to obtain mixed solution, then add ascorbyl palmitate to carry out Homogeneous emulsification treatment to obtain zeaxanthin mixed emulsion, spray drying to obtain microcapsule stabilized zeaxanthin finished product. The zeaxanthin prepared by the method of the invention has high yield and good stability.

The invention relates to technology for producing an organic fertilizer by using bamboo shoot hulls serving as raw materials through mixed compositing fermentation. The technology comprises the steps of: cutting and crushing the bamboo shoot hulls, performing screw extrusion dehydration on the bamboo shoot hulls, adding fermented ruminant manures into the bamboo shoot hulls, mixing the materials uniformly, and delivering the materials in a trench type fermenter for compositing fermentation; when the temperature of the materials rises to between 60 and 70 DEG C, performing stack-turning on thematerials for oxygen supply by using stack-turning equipment, and further dehydrating the materials; in a high-temperature period, performing the stack-turning at least once each day, and after acid content of the extruded juice is adjusted, returning the juice to the composting uniformly; and after the fertilization is completed, according to different purposes, packing the composting directly or packing crushed composting to obtain the organic fertilizer, or performing extrusion granulation on the composting to obtain the organic fertilizer. The technology is simple and feasible, can realize the resource utilization of the waste bamboo shoot hulls, does not generate secondary pollution, and provides a safe and pollution-free fertilizer for agricultural production while solving the pollution problem.

The invention relates to a method for preparing a fresh fish essence through processed freshwater fish leftover binary fermentation. The method comprises the following steps: (1) crushing, namely crushing the processed freshwater fish leftover to be 40-60 meshes; (2) endogenous enxymolysis, namely activating fish cathepsin through ph and temperature control and Ca<2+>, appropriately hydrolyzing fish protein, and reducing the system viscosity; (3) sterilizing and curing, namely adding lentinus edodes stem powder, heating at 121 DEG C for 30 minutes, steering and softening fish bones, and stimulating calcium and bone collagen to dissolve out; (4) inoculated fermentation, namely inoculating a high-temperature yeast and lactobacillus bulgaricus binary fermentation agent to ferment; (5) homogenizing; (6) concentrating; and (7) after ripening. The method has the advantages that a problem that the processed freshwater fish leftover is difficult to utilize is solved; a product is stable in taste, natural in flavor, rich in nutrition and rich in various beneficial ingredients; and a production technology is unified, simple and easy to standardize.

The invention discloses a pomegranate seed protein powder feed for prevention and treatment of fish gill hemorrhage and a preparation method thereof. The pomegranate seed protein powder feed can effectively improve the fish own immunocompetence and has a good inhibitory effect on viruses, so that the pomegranate seed protein powder feed can play roles in preventing and treating gill hemorrhage caused by the viruses, can shorten the growth cycle of fishes, improves the digestive ability of the fishes, and promotes the growth and development of the fishes; the feed has high nutritional value, does not contain additives, and also has no adverse effects on fish growth.

The invention discloses a preparation method for peptide chelated calcium of clanis bilineata tsingtauica larva. The preparation method comprises the following steps: degreasing the clanis bilineata tsingtauica larva and then carrying out superfine crushing, adding water and uniformly mixing, and adjusting the pH value to 2-9; adding protease in the obtained mixed liquid, stirring for enzymatic hydrolysis, then inactivating the protease to obtain a crude enzymatic hydrolysate, and centrifuging to obtain an supernatant liquid; taking the obtained supernatant liquid and removing impurities to obtain a purified liquid, and carrying out separation and purification by virtue of at least one ultrafiltration membrane with a molecular weight cut-off of 1-50kD to obtain enzymatic hydtolysis peptide components with different molecular weights; adding a calcium source, and chelating to obtain a crude peptide chelated calcium product of the clanis bilineata tsingtauica larva; and collecting precipitates after concentration and precipitation, and drying to obtain the peptide chelated calcium product of the clanis bilineata tsingtauica larva. According to the method disclosed by the invention, a method of classifying through the ultrafiltration membranes with different molecular weight cut-off at first, and then chelating is adopted for the enzymatic product, on one hand, the technical bottleneck that a peptide calcium chelate is difficult to separate is solved; and on the other hand, the peptide chelated calcium products with different molecular weights of the clanis bilineata tsingtauica larva are prepared and can be used by people with different needs, thus the use efficiency of the products is increased, and the pertinence of the products is improved.