Efficient nutritious lobster aquaculture technology

Abstract

The invention relates to an aquaculture technology and provides an efficient nutritious lobster aquaculture technology. The efficient nutritious lobster aquaculture technology comprises the following steps of cleaning a pond; enriching water, wherein the step of enriching water is divided into three stages, the first stage lasts for ten days, the second stage lasts for seven days and the third stage lasts for five days; placing juvenile lobsters in the pond; feeding the juvenile lobsters, wherein soybeans are applied and ground, carrot cubes are applied and made into carrot juice, the carrot juice is mixed with white spirit, so that a mixed solution is made, chrysanthemums are added to the mixed solution, heating is conducted, the temperature of the mixed solution rises to 80 DEG C to 90 DEG C, heating is conducted for 10 minutes, fish and shrimp mixed powder bags are applied and soaked in the heated mixed solution for 10 to 12 hours, the fish and shrimp mixed powder bags are taken out to be dried, fish and shrimp mixed powder is thrown into the pond, and the density of the fish and shrimp mixed powder is 6-7 kg per mu; regulating and controlling water quality. The efficient nutritious lobster aquaculture technology has the advantages that the method is simple, the aquaculture effect is remarkably better than that of other methods, and lobsters bred according to the efficient nutritious lobster aquaculture technology are tender in meat quality, delicious, rich in nutrients such as protein, and unique in flavor.

Description

Technical field: [0001] The invention relates to a culture technology, in particular to a high-efficiency nutrition lobster culture technology. Background technique: [0002] Freshwater crayfish is delicious and nutritious. It is a high-protein, low-fat and high-energy, nutritious health food. It is a worldwide edible shrimp and has become an important food source for European people in the 18th century. The history of eating freshwater crayfish in my country began in the 1960s. With consumers' awareness of freshwater crayfish and the extensive media promotion, freshwater crayfish food has generally entered restaurants, hotels, supermarkets and family dining tables. The holding of "Xuyi Lobster Festival" has triggered a storm of eating freshwater crayfish. Many hotels and restaurants are playing lobster gourmet brands, such as "Thirteen Fragrant Lobsters", "Clear Water Lobsters", and "Red Thorough Lobsters"; the sales market demand has increased , so that natural resources ...

AI Technical Summary

Problems solved by technology

Freshwater crayfish have less eggs per individual, but have a stronger group reproductive ability