Method for preparing the caviar by picking up the oocyte from the living body

Abstract

A method for preparing sturgeon caviar from eggs collected from live sturgeon is characterized in that the method comprises following steps: selecting sturgeon whose ovary develops to the end of IV stage, injecting luteinizing hormone-releasing hormone analogue, hocusing the sturgeon with water containing clove oil 80 to 120 ppm when the ovary is completely free, cutting the belly to collect eggs, sterilizing eggs at 0 to 4 DEG C, adding non-iodized salt to prickle the eggs, draining with a screen, sterilizing with UV ray, suturing the sturgeon, disinfecting with medical hydrogen peroxide solution, injecting gentamicin with 2,000 to 20,000 international units, and temporarily culturing in clean water tank. The method is simple, convenient and needs no complex equipment. The caviar can be made from sturgeons fished naturally or cultured sturgeons without killing the sturgeons. The survival sturgeons are reintroduced into the original water area, and the survive rate is ensured to above 80%, thus protecting resources, achieving sustainable use, improving the utilization efficiency of sturgeons, and maintaining the ecological balance.

Description

A method for preparing sturgeon caviar by taking eggs from living bodies technical field The invention relates to a method for preparing sturgeon caviar by extracting eggs from a living body. Background technique Sturgeon is the largest freshwater fish with the longest lifespan. Its sexual maturity is late. The ovaries are naked ovaries. During ovulation, all eggs fall into the abdominal cavity and are excreted through the fallopian tube with a flared mouth. Therefore, the eggs are taken as roe It is very difficult to preserve live fish in sauce. Sturgeon is a cartilaginous scale fish with rich nutrition and delicious meat, especially sturgeon roe sauce (black caviar) is known as "black pearl" and is a treasure among delicacies. Ancient Rome, ancient Russia, and Chinese royal families all regarded it as a treasure, and King Edward II of England named the sturgeon the emperor fish. Commercial sturgeon fishing began in the mid-19th century and peaked in the late 19th and e...

AI Technical Summary

Problems solved by technology

The existing preparation method of sturgeon caviar has seriously damaged natural resources, making the precious resource of sturgeon endangered, and the resource utilization rate is low, which belongs to one-time use