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Application of pickled vegetable juice in aquiculture

A technology of aquaculture and pickle juice, applied in application, climate change adaptation, animal feed, etc., can solve problems such as water environment damage, high drug residues in aquatic animals, drug resistance of pathogenic microorganisms, etc., to solve export restrictions, no Toxic and side effects, the effect of enhancing disease resistance

Inactive Publication Date: 2008-09-10
TIANJIN SHENGJI GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the process of aquaculture, synthetic bait, chemical fertilizers, chemical additives, pesticides and other chemicals are used to prevent and control aquaculture diseases, resulting in high drug residues in aquatic animals, drug resistance of pathogenic microorganisms, and serious damage to the water environment. destroy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation process of kimchi (cabbage) juice

[0017] 1. Prepare the seasoning: Cut shallots obliquely into filaments, onions into filaments, peeled ginger and mash into puree, leeks into 1-2 cm pieces, and white radish into filaments. Take 0.7g shallot, 0.5g onion, 0.8g ginger, 0.8g leek, 1.0 white radish, 5g salt, 0.1g pepper, 0.1g chili powder, 91.0g water, mix well, cook for 10-15 minutes, and cool to room temperature.

[0018] 2. Making kimchi: Choose fresh cabbage that is bright in color, free from pests and diseases, and tender green. Rinse it with clean water. Put the rinsed cabbage on the cold vegetable net to naturally control the water for 1-4 hours for later use. After removing the root, take it out and cut it into small sections, then get 500g of Chinese cabbage and put it into the kimchi jar, then add 1000g of the above-mentioned prepared seasoning. The cabbage is completely immersed in the ingredient solution, tightly sealed, fermented and matured for 1...

Embodiment 2

[0022] The method for producing pickle juice by direct-throwing starter fermented pickles is as follows:

[0023] Screening and high-efficiency fermentation technology research using direct-injection starter strains, that is, screening and cultivating high-efficiency and safe special lactic acid strains for kimchi fermentation, such as Lactobacillus plantarum B4 and Lactobacillus flexus A8, which are enriched after high-density cultivation, and then It is prepared as a starter that can be directly used to ferment kimchi. The number of live bacteria in the dry powder of the starter can reach 1.0×10 11 About cfu / g, put 3Kg starter into 1 ton of vegetables. Clean the vegetables, dry them to remove surface moisture, put them into a kimchi jar and add 6-8% salt water, so that the salt water completely submerges the vegetables, cover the jar lid, and ferment and marinate for 1-5 days at 25°C to mature For edible kimchi. Squeeze pickle juice, concentrate in vacuum to get pickle ju...

Embodiment 3

[0027] Experimental results

[0028] In mid-August 2007, in the 4 mu of shrimp ponds in Yangjiabo Town, Xianshuigu District, Tianjin, the food intake of shrimps increased, resulting in an increase in bait feeding and feces excreted. Each index ammoniacal nitrogen, hydrogen sulfide, nitrite etc. all increase, so that pathological characteristics such as anorexia, black gill, swim slowly appear in shrimp, use the pickle juice described in the embodiment of the present invention 1 now, consumption It is 2000.0ml / mu. Disinfection products cannot be used for 5 days before and after use. After 3 days of use, the pathological characteristics of the shrimp disappeared, and the indicators of the cultured shrimp tended to be normal.

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Abstract

The invention relates to the application of a pickled vegetable juice in aquiculture, which is characterized in that the pickled vegetable juice is obtained from the aging process of the pickled vegetable and the pickled vegetable is prepared from various vegetables by lactobacillus fermentation; from the beginning of preparation of the pickled vegetable, the pickled vegetable is aging under 1-40 DEG C for 5-60 days or till the pH value reaches 3.0 to prepare the pickled vegetable juice, concentrated solution of the pickled vegetable juice and dried object or mixture of the pickled vegetable juice, which are applied in aquiculture. The pickled vegetable lactobacillus in the pickled vegetable juice is one of leuconostoc lactobacillus, milk globule lactobacillus and lactobacillus or bifidobacterium lactobacillus. The pickled vegetable juice of the invention is favorable for modifying water quality and bringing the killing of pathogenic microorganism into play so as to maintain good ecological balance for the microbial floras; meanwhile, the pickled vegetable juice not only competitively repels pathogenic bacteria to avoid morbidity of the aquatic animals caused by the attack of the pathogenic microorganism, but also can produce or contains antibacterial materials and a plurality of immunity promoting factors, which can activate the immune system of the aquatic animals, intensify the stress reaction of the aquatic animals, enhance the ability of disease resistance and promote the livability.

Description

technical field [0001] The invention relates to aquaculture, in particular to the application of pickle juice in aquaculture. Background technique [0002] Because in the whole cycle of aquaculture, aquatic animals will be infected by various pathogenic microorganisms and various diseases will break out, so farmers often use disinfectants and antibiotics as a preventive measure. In addition, in the process of aquaculture, synthetic bait, chemical fertilizers, chemical additives, pesticides and other chemicals are used to prevent and control aquaculture diseases, resulting in high drug residues in aquatic animals, drug resistance of pathogenic microorganisms, and serious damage to the water environment. destroy. To keep aquatic animals well, the key is to have a good water body. The use of chemicals will only cause damage to the water body, which will lead to worsening of the water body in which people live. Contents of the invention [0003] The purpose of the present in...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K10/18A23K10/30A23K50/80
CPCY02A40/818
Inventor 古长庆
Owner TIANJIN SHENGJI GRP CO LTD