40 results about "Acaudina molpadioides" patented technology

The invention discloses a method for fermenting fish sauce from acaudina molpadioides semper. The method comprises steps as follows: (1), the acaudina molpadioides semper, shrimp heads and oyster meat are pulped, salt is added in the pulping process, and fermentation is performed for 3-5 days; (2), protease is added for hydrolysis for 5-8 days; (3), by-products of aquatic product processing are mixed with soy leaven, salt is added and stirred, and mixed fermentation is performed for 40-50 days; (4), aspergillus oryzae strains are inoculated, fermentation is performed for 40-50 days, and a fermentation broth is obtained through filtration; (5), yeast is added to the fermentation broth in the step (4), and then the fermentation broth is stirred uniformly and fermented for 40-50 days; (6), the fermentation temperature is decreased to 20-25 DEG C, and the fermentation is performed for 3-4 months; (7), filtering, sterilization and filling are performed, and a finished product is obtained. On the basis of combination of a traditional fish sauce fermentation technology, the method is improved, a low-salt state is kept in the whole fermentation process, and the hard problem of fishiness in fish sauce preparation is solved. With the adoption of the method, the fermentation time is short, and the prepared fish sauce has unique flavor, abundant nutrition and a certain healthcare function.

The invention discloses a preparation method of instant acaudina molpadioide leisure food. The preparation method of instant acaudina molpadioide leisure food is characterized by comprising the following steps: removing internal organs of fresh and alive acaudina molpadioides, and cleaning: soaking the acaudina molpadioides in a food-grade organic acid solution with the concentration of 3-5% at 100 DEG C for 20-30 minutes according to the mass ratio of 1: (1-2), filling acaudina molpadioide bodies with the solution circularly by adopting a puncture method, and then filling the bodies with clean water circularly by adopting the puncture method, thus thoroughly removing acid water on walls of the acaudina molpadioide bodies; soaking the acaudina molpadioides into a tea solution at 60-80 DEG C for 8-12 minutes, and filling the acaudina molpadioide bodies with the solution circularly by adopting the puncture method for deodorizing; soaking the acaudina molpadioides into a seasoning liquid, and filling circularly by adopting the puncture method, so that the seasoning liquid rapidly permeates into the walls of the acaudina molpadioide bodies; and taking out the acaudina molpadioides, and draining off, drying in hot air at 40-50 DEG C until the water content is 60-70%, cooling to normal temperature, and carrying out vacuum packaging, thereby obtaining the finished products of the instant acaudina molpadioide leisure food. The preparation method of the instant acaudina molpadioide leisure food has the advantages of capability of removing fishy smell and surface heavy metal of the acaudina molpadioides, long guarantee period, high finished product yield, and convenience in processing and eating.

The invention provides a method for preparing sea cucumber fucoidan and sea cucumber glycoprotein. According to the method, acaudina molpadioides serves as the raw material, a mild stepped enzymolysis processing method is mainly adopted, an ultrafiltration membrane is utilized to separate out a mixture of crude polysaccharide and glycoprotein, then separation, purification and preparation of the sea cucumber fucoidan and the sea cucumber glycoprotein are achieved through a Q-Sepharose-F-F ion exchange column and an Sephadex G-150 sephadex column, a prepared sea cucumber fucoidan product is fawn, and the sea cucumber glycoprotein is faint yellow. According to the method, a co-production method is adopted, main ingredients such as polysaccharide and glycoprotein in the acaudina molpadioides can be prepared in a jointed mode, emission of waste is reduced in the extraction process, and production cost is lowered.

The present invention relates to a method for identifying Haitian melon (Acaudina molpadioides) by using a specific peptide group, and a group of control polypeptides for identifying Haitian melon by mass spectrometry. The sequence of the polypeptide is: SEQ ID NO.1-5 : No expression seen in other species.