516results about How to "Reduce fishy smell" patented technology

The invention relates to balanced-nutrition healthy edible blend oil with brain tonic efficacy. The balanced-nutrition healthy edible blend oil is prepared by adopting vegetable fat as a main raw material and adding seaweed oil which occupies 0.02-0.9 percent by weight of the edible blend oil. The edible blend oil contains omega-6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acid in a weight ratio of 4:1 to 6:1 and also comprises an additive of antioxidant which occupies 0-0.2 percent by weight of the edible blend oil. The invention has the advantages that the blend oil has balanced proportion of fatty acid, reasonable proportion of polyunsaturated fatty acid, natural anti-oxidation efficacy to human bodies and healthcare functions of promoting brain development and preventing diseases, such as cardiovascular diseases, and the like, improves the oxidation stability of the blend oil and reduces the fishy smell after the seaweed oil is added.

The invention discloses a method for extracting proteins and chitin from heads and shells of prawns, which uses fermentation with lactic acid bacteria to liquefy and separate the proteins in the heads and shells of the prawns and obtains the proteins by drying. Lactic acid produced in fermentation can dissolve inorganic calcium salts in the heads and shells of the prawns and transfer the inorganic calcium salts to fermentation liquor, and residue can be decolorized to give the chitin. The method comprises the following steps: (1) crushing the heads and shells of the prawns and adding water into the crushed heads and shells of the prawns; (2) adding glucose or sucrose into the crushed heads and shells of the prawns; (3) inoculating with the lactic acid bacteria; (4) keeping temperature for fermentation; and (5) after the fermentation is finished, separating the fermentation liquor from the fermentation residue, neutralizing and drying the fermentation liquor to obtain proteins, and subjecting the fermentation residual to soaking in a diluted acid and decolorization to obtain the chitin. The proteins obtained by the method has the characteristics of light fishy smell and bit flavor, excellent flavor and rich calcium lactate content and can be used in food.

The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

A minced fillet product producing method relates to aquatic product processing and comprises the following steps: grinding without any addictive: adding a protease inhibitor and an acid seasoning aqueous solution into semi-thawed minced fillet, and chopping, blending, grinding and mixing uniformly at 4-10 DEG C; grinding with salt: adding salt and glucolactone into the ground minced fillet, grinding at 4-10 DEG C; gelating: shaping and heating the ground minced fillet, and gelating the minced fillet; and refrigerating: packaging in a sealing way, and refrigerating at 4-10 DEG C to obtain a minced fillet product. Only medium-temperature heating is required, so that the energy consumption is reduced and the production cost is reduced; the minced fillet product producing method is simple in process, low in requirement on equipment, short in production period and high in production efficiency; and the produced minced fillet product is faintly acid, low in fishy taste, strong in fresh fish meat taste, more compact in internal structure and macroscopically dedicate in mouth feel, and is superior in gel strength to he conventional minced fillet product heated at a high temperature.

The invention discloses a method for extracting collagen from fish skin. The method comprises the following steps of: treating raw materials; degreasing the treated raw materials with isopropanol; removing non-collagen protein with sodium chloride; leaching with acetic acid; adding acid protease for enzymolysis; centrifugally concentrating; and drying so as to obtain fish skin collagen. The collagen is extracted by performing acid extraction and enzymolysis simultaneously, so that extraction rate is high and extraction time is shortened. The fish skin is treated repeatedly with the isopropanol and fat and pigments are removed fully, so that product quality is enhanced. The method of the invention has high collagen extraction rate and bright color, and does not have fat residues.

The invention relates to the technical field of deep processing of agricultural products, in particular to a fermented sausage of dietary fiber and goose. The fermented sausage of dietary fiber and goose is made by steps of pickling raw goose, chopping and mixing to obtain goose paste, inoculating mixed leavening agent, stuffing, smoking, curing and packaging. The fermented sausage of dietary fiber and goose is delicate in taste, easy to digest and totally free of goose smell. The fermented sausage of dietary fiber and goose further has the advantages of high nutritional value, high safety, convenience to eat, easiness to preserve, probiotic effectiveness, health caring and the like. The fermented sausage of dietary fiber and goose, developed for society, is novel and instantly serviceable. Product cost is lowered. Economic benefit is improved. Industrial development of the goose industry in China is promoted.

The invention relates to a kind of DHA microcapsule food additive and DHA microcapsule functional food, both of which are made up of core material and capsule wall material. What's unique about the products is that the core material contains the docosahexaenoic acid and / or the compound which docosahexaenoic acid is its component fatty acid. Besides, the ratio of docosahexaenoic acid and icosapentaenoic acid is 7 or higher. The products are low in EPA, pollutants, and offensive smell of fish. So they are quite safe to serve as the additive or functional food for infants and children.

The invention relates to a traditional Chinese medicinal powder. The traditional Chinese medicinal powder comprises the following traditional Chinese medicinal herbs in part by weight: 0.5-1 part of medicinal framework material, a medicinal core material which is 1-5 times of the medicinal framework material, and 0-30 parts of compound medicinal material, wherein the medicinal framework material and the compound medicinal material are medicinal materials which contain fiber as a prescription raw material or have stable physical and chemical properties and stability, low moisture absorption, small irritation; and the medicinal core material is the medicinal material which contains volatile, easily-oxidized and unstable traditional Chinese medicinal active components, or is easy to absorb moisture and irritant to oral mucous membrane or gastrointestinal mucous membrane or is poor in taste and color. The traditional Chinese medicinal powder can change the physical properties of medicinal particles and can reduce the loss of easily-oxidized components and the volatility of volatile components; the moisture absorption of the medicinal powder can be improved; the hydrophilicity (wettability) of the medicinal powder can be increased; the mixing uniformity of multiple materials can be improved; the irritation of the medicine to the oral mucous membrane or the gastrointestinal mucous membrane, and the stench of the medicine can be reduced; and the mouthfeel and the color of the medicine can be improved.

The invention belongs to the technical field of drinks and discloses fermented soybean milk, fruit juice soymilk and a preparation method of the fermented soybean milk and the fruit juice soymilk. The method comprises the following steps of: preparing raw soybeans, sequentially performing sorting, washing, soaking, cooking, beating, separating and filtering treatments on the raw soybeans, homogenizing, sterilizing, cooling to the temperature of 40-45 DEG C, and adding lactic acid bacteria and milk sugar for fermenting in 12-16 hours to obtain the fermented soybean milk; and on the basis of taking the raw soybeans, the lactic acid bacteria, the milk sugar, sugar, a thickening agent, a sweetener, milk, nattokinase, fruit juice, acid, buffer salt, essence and water as raw materials, preparing the fermented soybean milk, mixing, performing a constant volume process, blending, homogenizing, sterilizing and cooling to obtain the fermented soymilk. According to the invention, the amount of the soybean beany flavor in the product is reduced by 80-90%, the fruit juice is added to the soybeans so as to complement each other and enable the taste to be blander and delicate, in addition, the nattokinase is added to the soymilk, so that the nutrition of the product can be improved; the product can be placed at a room temperature for 6 months with stable state, no bleeding and a deposition rate of less than 1%.

The invention provides an alfalfa chicken feed. The feed is prepared from the following raw materials in parts by weight: 200-220 parts of soybean, 420-440 parts of corn, 15-25 parts of wheat bran, 15-25 parts of rice bran, 2-3 parts of lucid ganoderma, 3-5 parts of chrysanthemum, 3-5 parts of rose flower, 20-25 parts of mashed mungbean, 30-50 parts of spinach juice, 30-50 parts of bitter melon juice, 25-35 parts of tender beancurd, 10-15 flour, 30-40 parts of alfalfa powder, 10-15 parts of yam meal, 2-4 parts of rosemary dried leaf powder, 3-6 parts of Chinese angelica, 8-11 parts of lotus leaf, 3-5 parts of jasmine flower, and 4-5 parts of a phagostimulant. According to the chicken feed, the alfalfa powder is added, ration amino acid is balanced, rich vitamins are provided, and high-quality cellulose is provided; the color of yolk can be darkened when the feed is used for feeding laying hen, the fecundity can be improved when the feed is used for feeding breeding poultry, and the skin hyperpigmentation can be increased when the feed is used for feeding broiler. Furthermore, the rosemary dried leaf powder is added in the feed, so that the fishy flavor of eggs can be reduced, and the taste can be improved.

The invention discloses health-care fish balls containing almonds. The fish balls are prepared from raw materials in parts by weight as follows: 200-220 parts of fresh silver carp flesh, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of Chinese yams, 7-8 parts of pork fat, 3-4 parts of honey, 7-8 parts of fresh bayberries, 3-4 parts of sweet almonds, 1-1.2 parts of Lindernia ruellioides, 0.7-0.8 parts of immature orange fruits, 1.1-1.3 parts of Zinnia elegans, 0.8-1.0 part of saccharose, 0.5-0.6 parts of carrageenan, 0.4-0.5 parts of ginger, 4-5 parts of spices and proper amounts of table salt and water. According to the fish balls, adopted auxiliary materials such as the sweet almonds and the like have functions of moistening lung dryness and relaxing bowels, and adopted Chinese herbal medicines such as the Zinnia elegans and the like has functions of clearing heat and realizing diuresis.

The invention relates to a method for producing fishbone enzymatic pottage by utilizing fishbone. The method comprises the following steps: washing and draining fishbone, and cooking to obtain fishbone soup; filtering the fishbone soup to obtain bone soup filtrate and fishbone dreg respectively; adding neutral protease or papain into the bone soup filtrate for enzymolysis to obtain fishbone enzymatic soup; removing residual flesh in the fishbone dreg, washing, baking and crushing the fishbone dreg, and screening through a 80-100-mesh screen to obtain fishbone powder; adding lactic acid into the fishbone powder to extract calcium in the fishbone powder to obtain a soluble calcium solution; mixing the fishbone enzymatic soup and the soluble calcium solution to obtain a mixed solution, adding seasoning, and concentrating to obtain the fishbone enzymatic pottage, wherein the protein dissolution rate in the fishbone enzymatic pottage is more than or equal to 26.7 percent, the total content of amino acid is more than or equal to 8.2mg / ml, and the calcium extraction rate is more than or equal to 82.6 percent. According to the fishbone enzymatic pottage, the nutritional value of the fishbone soup is increased, the fishy smell in the pottage can be reduced, and the defect that calcium in fishbone cannot be dissolved in the soup in the traditional cooking process can be overcome.

The invention relates to the field of pet food, and in particular relates to a preparation method of edible jerky and calfskin, pigskin and fish skin biting chew for a pet. According to the preparation method disclosed by the invention, poultry, livestock meat or bright flesh of fish or fresh skin of animals such as pig, calf and fish is taken as raw material, the raw material is minced and chopped, moulded and frozen and then split, or the raw material is directly split and then frozen, or the raw material is split into the required shape and then frozen, subsequently microwave vacuum dryingis carried out, and sterilizing and packaging are carried out, and thus the edible jerky or calfskin, pigskin and fish skin biting chew for the pet is obtained. The edible jerky or calfskin, pigskin and fish skin biting chew finished product can show primary colour of raw meat, has a strong meat flavour and maintains nutrition of a meat product while a food calling function is realized. The edible jerky or calfskin, pigskin and fish skin biting chew can be taken as a meat snack for the pet and also can be taken as a nutritional supplement for an old-aged dog or little dog after being rewatered and torn up.

The invention relates to a method for preparing fish oil ethyl ester by microwave esterification and purifying ethyl eicosapentaenoate, which comprises the following steps: adding fish oil, absolute ethanol and catalyst concentrated sulfuric acid into a reaction vessel, and heating under reflux in a microwave reactor to convert free fatty acid into fatty acid ethyl ester; after the reaction is carried out for 10-30 minutes, removing excessive solvent and catalyst from the product, and drying to obtain the fish oil fatty acid glyceride of which the acid value is smaller than 2; preparing the pre-esterified fish oil, absolute ethanol and catalyst KOH into a KOH-ethanol solution, adding the KOH-ethanol solution into the reaction vessel, and heating under reflux in the microwave reactor to carry out the ester exchange process; and after the reaction is carried out for 5-15 minutes, stratifying the product by standing or centrifuging, removing the understratum glycerol, removing the excessive ethanol and catalyst, and drying to obtain the ethyl eicosapentaenoate. The invention adopts two-stage vacuum rectification: light components with lower boiling point than ethyl EPA (eicosapentaenoate) are removed in the primary rectification tower; and the component subjected to light component removal enters a secondary rectification tower to separate the ethyl EPA from ethyl DHA, thereby obtaining the ethyl EPA with the purity of higher than 97%.

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.

The preparation of oyster oral liquid includes the following steps: homogenating oyster with water, hydrolysis with papaya proteinase to eliminate fishy smell of the protein; enzymolysis of oyster pulp and sugar and heat treatment to further eliminate fishy smell of alkali matter; and further acid and heat treatment for eliminating fishy smell of alkali matter. Through the said process, osyter pulp for compounding oyster oral liquid is produced. The heat treatment can promote the interaction of sugar, organic acid and fishy smell matter and the volatilization of fishy smell matter. The present invention eliminates fishy smell of oyster by means of enzymolysis, chemical and physical treatment and increases the storing stability of oral liquid via protein degradation.

The invention belongs to the technical field of fish processing, and particularly relates to a process for processing fishes cleanly, which comprises the following steps of: stunning the fishes instantly, namely stunning live fishes by using rated voltage so as to allow the fishes to have heartbeat but lose memory or stunning the live fishes in a closed bag by using carbon dioxide; cutting fish gills off, namely allowing a knife to extend into the fish gills from water outlet edges of the fish gills on sides of fish cheeks to cut the fish gills on both sides off; performing bloodletting, namely hanging the fishes of which the fish gills are cut off in a mode of allowing fishtails to be upward and fish heads to be downward for bloodletting, so that fish blood flows out of fish mouths until the fish blood is discharged completely from fish gill cavities; washing, namely washing blood in fish mouth cavities cleanly by using pressurized water conveyed from the fish mouths, and washing dirt and mucus on surfaces of fish bodies cleanly; and drying, namely drying the water on the surfaces of the fish bodies by using a water absorption material. The process has the advantages that the fishes are stunned instantly, so the slaughter effect is good; the bloodletting is complete in a mode of cutting the fish gills off, so fish flesh is not polluted; and the fish bodies are hung upside down, the bloodletting is complete, and time and labor are saved, so the process is suitable for processing various fishes, particularly globefishes cleanly.

The invention discloses milk suitable to be drunk by pregnant women and lactating mothers and a preparation method thereof. The milk is added with long-chain unsaturated fatty acid and nutrients, and the nutrients comprise folic acid, vitamin A, vitamin D, vitamin E, vitamin C, Fe, Ca and Zn, wherein each 100ml of the milk contains 100 to 10,000mu g of long-chain unsaturated fatty acid, 60 to 120mu g of folic acid, 180 to 360IU of vitamin A, 80 to 160IU of vitamin D, 10 to 20mg of vitamin E, 50 to 100mg of vitamin C, 1.0 to 2.0mg of Fe, 140 to 300mg of Ca, and 0.5 to 1.0mg of Zn. The liquid milk which is prepared by adopting a sterile postaddition technology and is rich in the long-chain unsaturated fatty acid, the folic acid, immunoglobulin, and various vitamins and mineral substances has good taste and high nutrient value, can promote bones of babies to be strong, strengthen the growth of brains and eyesight, improve the immunological competence, and is particularly suitable to be drunk by the pregnant women and the lactating mothers.

The invention provides a preparation method of white, low-fat and odorless silkworm pupa protein. The preparation method comprises the following steps of: with mechanically taken-off silkworm pupa as the raw material for production, preprocessing the silkworm pupa; filtering silkworm pupa skin; preparing rough silkworm pupa protein; adding ethanol to preprocess the silkworm pupa protein in a decolorizing and deoiling manner; adding a non-polar solvent and natural zeolite to process the silkworm pupa protein in the decolorizing and deoiling manner again; and then drying and crushing to obtain the finished silkworm pupa protein. According to the preparation method, the conventional method of extracting the raw material of silkworm pupa protein, extracting the silkworm pupa protein firstly and extracting the silkworm pupa oil secondly is changed, and the steps of heating and drying the raw silkworm pupa for extracting the silkworm pupa oil are avoided, so that the energy consumption is reduced, and the cost is reduced; a polar solvent and a non-polar solvent are adopted and used for extracting the silkworm pupa oil, respectively; the odor and the silkworm pupa oil in the silkworm pupa protein can be effectively removed by virtue of the physical absorption and deodorization effects of the natural zeolite, and the quality of the silkworm pupa oil also can be improved by distributive extracting.

The invention discloses a snapper breeding method. The snapper breeding method includes steps of 1) putting a net cage; 2) throwing fry into the net cage; 3) feeding submersible minced fillet, lemon and tea leaves when fry is smaller than 10 cm long; feeding fish and shrimp, lemon and tea leaves when fry is longer than or equal to 10 cm long; 4) separating fry once every twelve to eighteen days when fry is smaller than 10 cm long and once every fifteen to twenty five days and replacing the net cage with meshes of 15 to 20 mm when fry is 10 to 15 cm long and once every thirty to forty days and replacing the net cage with meshes of 20 to 25 mm when fry is longer than 15 cm. Lemon and tea leaves are fed in the feeding process, so as to effectively suppress lipoxidase activity and reduce aldehydes, and fishy smell of snappers is greatly reduced.

The invention provides an instant freeze-dried bird's nest product and a preparation method thereof. The preparation method comprises the following steps of: adding purified water into the bird's nest, soaking for 4-8 h at the temperature of 35-45 DEG C, and changing water once in the period; tearing along fibers after soaking to remove impurities, cleaning, adding auxiliary materials including crystal sugar and trehalose for blending, adding water for stewing, stewing on slow fire for 25-35 min, naturally cooling to the temperature of 50 DEG C or below, performing low-temperature dehydrationconcentration to 70-85% of water content for weighing; pre-freezing at the temperature of minus 35 DEG C to minus 40 DEG C, then freeze-drying in a freeze-dryer at the temperature of minus 60 DEG C tominus 65 DEG C for 44-52 hours, and packaging the freeze-dried bird's nest under vacuum to obtain the finished product. Under the condition that the taste of the freshly stewed bird's nest is not changed, the nutritional value of the bird's nest is kept, the quality is stable, the bird's nest is easy to absorb, the utilization rate is high, the storage time is long under the condition that no preservative is added, industrial production is facilitated, and the bird's nest is safe and convenient to eat.

The industrial production method of Chinese traditional air-dried goose includes the following steps: mechanically-killing live goose, eviscerating, poaching, dewatering, curing in specially-made pickle to make salt component and natural spice infiltrate into goose body, and mechanically air-drying and controlling air-drying temp., relative humidity and air-speed in the required range so as to obtain the invented air-dried raw goose with high protein, low-fat and unique flavour. Said invention raises its production efficiency, stabilizes product quality and can implement large-scale production.

The invention discloses Chinese toon forage for broilers and a preparation method thereof. The Chinese toon forage is prepared from 500-520 parts of corn powder, 30-40 parts of wheat bran, 10-15 parts of shrimp shell powder, 20-30 parts of silkworm chrysalis powder, 10-15 parts of bone meal, 30-40 parts of wheat flour, 30-40 parts of pumpkin powder, 30-40 parts of celery powder, 15-20 parts of haw powder, 8-10 parts of fresh Chinese toon, 10-15 parts of bamboo shoots, 20-30 parts of konjak, 30-40 parts of sweet potato, 2-4 parts of tree peony bark, 2-4 parts of beautiful millettia root, 5-9 parts of wolfberry, 10-15 parts of apple seed, 3-5 parts of iodine salt and 4-5 parts of a phagostimulant. Through use of the Chinese herbal medicines such as beautiful millettia root, the Chinese toon forage improves broiler physique and reduces medicine use amounts. Through use of vegetable powder such as pumpkin powder, palatability is improved, forage intake is improved and growth is accelerated. Through use of fresh Chinese toon, chicken odor is reduced and a taste is improved.

The invention relates to an application of a seaweed polypeptide in preparing a health-care product for reducing blood fat and blood sugar as well as a beverage containing the polypeptide for reducing the blood fat and the blood sugar. The seaweed polypeptide is prepared by the following steps of: milling a mixture of immersed porphyra haitanensis and water through a colloid mill to obtain porphyra haitanensis slurry; adopting AS.1398 neutral protease to carry out enzymolysis on the porphyra haitanensis slurry for 5-10 hours under the conditions that the temperature is 45-55 DEG C, the pH (Potential of Hydrogen) is 7.2-7.8, the enzyme adding amount E / S is 8000-12000 U / g and the weight / volume ratio concentration of a substrate is 3-7%, so as to obtain an enzymolysis solution; centrifuging the enzymolysis solution and collecting liquid supernatant; and carrying out ultra-filtering separation on the liquid supernatant to obtain an active component with the molecular weight of less than 10000 Da. An animal experiment shows that agars are subjected to biological enzymolysis to obtain the seaweed polypeptide which has the obvious effects of reducing the blood fat, the blood sugar and blood pressure; and after the seaweed polypeptide is taken for a long period, the weight can be prevented from too fast increase and the happening possibility of arteriosclerosis can be reduced.

The invention discloses a construction method of a lake water purification system. The method includes the steps of: (a) site surveying; (b) site construction; (c) precipitation zone configuration; (d) aeration zone configuration; (e) compounding zone configuration; (f) ecological planting zone configuration; (g) floating island unit establishing; and (h) regional beautification. The method provided by the invention has the advantages of simple construction, short construction period and cost saving, and after construction, the purification system has the functions of water storage, flood control, and water and air purification, can protect biodiversity, adjust microclimate and improve environmental quality, thus laying the foundation for water quality improvement of regional lake water.

The invention relates to a method for using cheap fish enzyme to prepare flavouring material and fish oil, wherein said method comprises that: washing and breaking cheap fish into meat slurry; adding water at same mass, mixing into uniform fish slurry; putting it into enzymolysis pot, increasing temperature to 50-65Deg. C, adding 1000u / g-3000u / g excision protein enzyme and 1000u / g-3000u / g interior protein enzyme, mixing and enzymolyzing to liquidize the fish slurry; foaming at the bottom of pot, exhausting the air at upper part, increasing temperature to 85-90Deg. C when the enzymolysis is end, holding temperature for 15-30min to disinfect the enzyme; discharging fish skeleton and fish oil from the pot bottom, the left liquid is the final product. The invention can avoid forming emulsion layer abundant with fat and protein composite, with high protein utilization.

The invention discloses an oyster juice manufacturing method comprising following steps: 1. cutting the frozen oyster, beating, obtaining oyster slurry; 2. adding water in the oyster slurry to obtain oyster water, then enzymatic hydrolization; 3. adding alkali in the enzymatic hydrolization of oyster water to obtain mixture; 4. keeping on enzymatic hydrolization of mixture to get hydrolysate; 5. carrying out enzyme inactivation to the hydrolysate, filter; 6. adding salt in the filtered hydrolysate, obtaining the oyster juice. The oyster juice manufacturing method can produce the oyster juice with little fishy smell and keeps the special flavor.

The invention discloses a method for improving processing quality of seaweeds and solves a problem of poor processing quality of the seaweeds in the prior art. The method mainly includes following steps: (1) protection of green: blanching seaweeds in a mixed solution composed of calcium chloride and copper chloride at a temperature of 90-95 DEG C for 20-30s, washing the seaweeds with clear water, cooling the seaweeds to room temperature and draining the seaweeds; (2) removal of fishy smell: heating the seaweeds obtained in the step (1) in steam at a temperature of 95-98 DEG C for 2-3 min; (3) fixation of color: soaking the seaweeds obtained in the step (2) in a vitamin C solution for 20-30 min and draining the seaweeds; and (4) removal of astringency: soaking the color-immobilized seaweeds in a liquorice water for 10-15 min, taking the seaweeds out and draining the seaweeds. The method is simple in processes and is good in operability. Seaweeds processed by the method is free of obvious fishy and astringent smell, is fresh green in color and is crisp and tender in mouthfeel. The processing quality of the seaweeds can be greatly improved.