106 results about "Anchovy" patented technology

The invention discloses a coilia mystus Maillard peptide with a memory improvement function as well as a preparation method and an application of the coilia mystus Maillard peptide. The method comprises following steps: coilia mystus is minced into meat paste, water is added for mixing, protease is added for enzymolysis, and an obtained supernatant is a coilia mystus enzymatic hydrolysis solution; reducing sugar is added to the enzymatic hydrolysis solution and reacts at the temperature of 90-110 DEG C for 1-2 h, a product is taken out and cooled, and coilia mystus Maillard reaction solution is obtained; the coilia mystus Maillard reaction solution is subjected to vacuum concentration and spray drying, and the coilia mystus Maillard peptide is obtained. The biological enzymolysis technology is firstly adopted to release protein peptide with the memory improvement function in coilia mystus protein to the greatest extent, and then the biological efficacy of the protein peptide is further improved through the Maillard reaction. Meanwhile, the Maillard reaction can also improve the flavor of enzymatic hydrolysates, remove fishy smell of marine products and produce pleasant fragrance.

The invention discloses anchovies with black bean sauce and a preparation method thereof. The anchovies with black bean sauce consist of anchovies, fragrance oil, black bean sauce, cayenne pepper, chilli sauce, soy sauce, pickled garlic spread, white granulated sugar, gourmet powder, white sesame seeds, spice, fish essence and potassium sorbate serving as raw materials. The preparation method comprises the following steps of: removing foreign matters from the anchovies, adding table salt into the anchovies for pickling, putting the pickled anchovies into the fragrance oil for frying until the anchovies are crisp and not pasty and taking the fried anchovies out to obtain standby fish sauce; adding the black bean sauce, the cayenne pepper and the chilli sauce into the fragrance oil respectively, frying the mixture in oil and adding the soy sauce until the mixture is boiling; and adding the standby fish sauce and other components into the fried mixture, uniformly stirring the mixture, filling the mixture into a bottle in a hot state, sterilizing and cooling so as to obtain finished anchovies with the black bean sauce. The taste of the anchovies is improved, fresh taste, high freshness and unique flavor are achieved and efficient comprehensive utilization of fresh water fishes is promoted.

The invention relates to an anchovy-acete chinensis on-board mechanical processing process and on-board arrangement. The anchovy-acete chinensis on-board mechanical processing process comprises the following working procedures: raw material receiving, spray preservation, air bubble washing, boiling with salt, combined drying, quick cooling, impurity removal, separation, packaging and warehousing. The on-board arrangement scheme of the process is that a spray preservation pool, a lifter, an S-shaped washing machine, an S-shaped boiling machine, a dehumidifier, a belt type dryer, a belt type cooler, an impurity removing separator and a packaging conveyor, which are parallel to the central axis of a ship body, are arranged in turn from the stem to the bow or in an opposite direction. The machines are connected end to end. Network chain conveying belts are arranged at intervals between the machines, or air blowing and sucking devices are arranged on the network chain conveying belts. The process can complete on-board movement and instant processing, thereby assuring the freshness of the raw material and the product of products, increasing the added value of low-value economic fishes, and reducing transport cost and storage loss. The on-board arrangement has the advantages of compact structure, small floor area, short conveying flow, smooth working procedures and high working efficiency.

The invention discloses an anchovy cooking liquor seafood sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The anchovy cooking liquor seafood sauce is compounded by the following components in percentage by weight: 70%-80% of anchovy cooking liquor extract, 5%-10% of spirulina powder, 3%-5% of lecithin powder, 0.1%-0.3% of five spice powder, 0.3%-0.7% of monosodium glutamate, 3%-5% of corn starch, 5%-10% of salt, 2%-4% of white sugar, 0.2%-0.5% of disodium succinate and 0.01%-0.03% of antioxidant. The anchovy cooking liquor seafood sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments, not easy to deteriorate by oxidization and agglomerate and get damp, and long in quality guarantee period. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

The invention relates to a method for preparing half-fin anchovy antibacterial peptides, which comprises the following steps of: homogenating fish into fish paste, adding pepsin into the fish paste according to a ratio of 1,000-1,300U / g under the condition that the pH value is 1.5-2.5, raising the temperature to 35-45DEG C, performing enzymolysis for 2 to 3 hours, heating enzymolysis liquid at the temperature of between 95 and 100DEG C for 5 to 15 minutes for killing enzyme, cooling to the temperature of between 3 and 5DEG C, centrifuging at a rate of 6,000 to 8,000r / min for 5 to 15 minutes, filtering, taking intermediate filtrate, and performing frozen storage or freeze-dried storage at -20DEG C at least. The antibacterial peptides is prepared from a pure natural low-value marine product, namely half-fin anchovy; the half-fin anchovy antibacterial peptides are rich in amino acid necessary for human bodies, and have stable physical and chemical properties; the antibacterial peptides prepared from food-derived protein through enzymolysis have high safety, good absorptivity and good antibacterial effect, and can serve as a nutritional and functional additive in foods or is developed into drug resistant bacteria antibiotics. The preparation method is simple, economic and easy to operate, can be carried out in a common laboratory, and is suitable for industrial expanded production.

The invention aims to provide an active polypeptide separated from an anchovy fermentation liquid. The molecular weight of the nerve cell injury resistant polypeptide obtained by the invention is 2,181Da; and the polypeptide is composed of 11 amino acids such as aspartic acid, threonine, glutamic acid, glycine, alanine, isoleucine, tyrosine, phenylalanine, histidine, lysine, arginine and the like, and is a novel active polypeptide with activity. According to the polypeptide obtained by the invention, in a glutamine nerve cell injury model, the addition of the active polypeptide provided by the invention can obviously increase the survival rate of PC12 nerve cells; and when the final concentration is 50 mug / mL, the cell survival rate is increased by 26.4% in comparison with an injury group, thereby effectively relieving glutamine-induced nerve cell injury. Besides, the cell mechanism study on the nerve cell protective action of the polypeptide discovers that the addition of the active polypeptide obviously increases the intracellular total oxidation resistance and has a certain promoting action on increase of SOD (superoxide dismutase) activity.

The fresh fish food comprises (by weight portion) fresh minced fish 100, chicken egg white 10-15, starch 9-30, anchovy sauce 60-100, salt 2-4, glycin 0.006-0.01, vegetable oil 11-15, plant albumen powder 7-32, high zinc content albumen powder 3-5, sorbitol 0.1-0.5, ethyl maltol 0.005-0.015, vitamin E 0.001-0.01, ginger juice (ginger content 1%) 10-20, glutamine transaminase 0.5-2. The invention also discloses the method for making the fresh fish food.

The invention discloses a process for making low-temperature vacuum fried anchovy. The invention effectively solves the problem that an anchovy product is hard in meat quality, insufficient in crisp degree and not easy to chew because the anchovy is easy to rot and deteriorate in a processing procedure. The process comprises the following steps of: (1) raw material preprocessing; (2) deodorization; (3) dipping; (4) baking at a low temperature; (5) freezing; (6) frying in vacuum; and (7) deoiling. In the dipping step of the process, additives composed of 30-35% of dehydrated celery powder, 2-5% of protamine, 20-30% of microcrystalline cellulose, 30-35% of methylcellulose, 2-5% of sodium hydrogen sulfite and 3-8% of vitamin C by weight percentage are added. The process provided by the invention is simple and practicable, convenient to operate and suitable for factorized production and application; the anchovy in the making process is unlikely to rot and deteriorate; and the low-temperature vacuum fried anchovy obtained through the process provided by the invention is less in fishy smell, good in color and luster, crisp in taste, low in oil content and low in nutrition loss.

The invention discloses processing technology of soft-canned anchovy. The processing technology comprises the following steps: (1) pre-treating of raw materials; (2) deodorizing; (3) baking at low temperature; (4) vacuum-frying; (5) de-oiling; (6) dipping and flavoring; and (7) packaging. The invention provides processing technology which uses the anchovies as the raw material to produce soft-canned anchovy; the invention determines the best productive technological conditions of the soft-canned anchovy, so that a brand new deep-processing method of the anchovies is provided and economic value of the anchovies is thereby increased. The processing technology is simple in process, strong in operability and extremely high in promotion value. The obtained soft-canned anchovy is convenient to carry and eat, small in fishy smell, good in color, crispy in taste, high in nutritious value and low in oil content.

The invention relates to the technical field of aquatic product processing and in particular relates to a preparation process for instant canned anchovy. The preparation process comprises the following steps of: pre-treating the anchovy, removing the fishy smell, cleaning and draining off, drying, marinating, canning, sterilizing and cooling to obtain the finished product of the instant canned anchovy, wherein the self-made sauce is adopted for carrying out low-temperature marinating and high-temperature marinating according to certain proportion. The instant canned anchovy prepared by the preparation process disclosed by the invention has the characteristics of being delicious in taste, convenient to eat, long in preservation time and convenient to carry. Besides, a marine product with a high nutritional value is provided for people on the basis of keeping the original nutritional ingredients of the anchovy.

The invention discloses a method for preparing flavoring by utilizing anchovy cooking liquor. Aromatizing flavoring is added into anchovy concentrated liquid to obtain flavoring liquid; the flavoring comprises the following components and amount according to the total weight of the concentrated liquid: 3-6 percent of yeast extracts, 1-2 percent of plant hydrolyzed protein HVP, 1-2 percent of glycine, 1-2 percent of alanine, 1-2 percent of taurine, 0.5 percent of vitamin B1, 0.3-0.8 percent of L-acid cysteine and 3.3-6.8 percent of xylose and dextrose; flavor flavoring is added into the flavoring liquid to obtain the liquid flavoring, wherein the flavor flavoring comprises the following components and amount according to the total weight of the flavoring liquid: 0.8-1.2 percent of salt, 0.8-1.2 percent of monosodium glutamate, 0.5-1 percent of white sugar, 0.5 percent of flavoring agent I+G and 0.8-1.5 percent of dried scallop elements. The invention improves the utilizing value of byproducts produced by processing anchovies, reduces the pollution to the ocean environment and has an important significance for developing the anchovy source, improving the economic value of anchovies and enhancing the development of fishing industry.

The invention discloses a preparation method of fish sauce. The method comprises the following steps: mixing hot-squeezed soya-bean cake, rice bran, millet and water, and steaming the mixture; cooling the cooked material, and inoculating aspergillus oryzae; after that, sending the leavened material into a leavening pool for leavening; adding salt into anchovy, decapterus macrosma, long lee fish and red rasbora to obtain pickled coarse fish; adding the pickled coarse fish, silkworm chrysalis meal, edible mushroom powder, fresh sleeve-fish viscera, russula water filtrate and saline water into the leavened product, evenly stirring, moving the mixture into a fermenting tank, and carrying out heat-preservation fermentation; filtering the fermented sauce, collecting the filtrate, and further filtering filter residue by an extrusion method to obtain raffinate; mixing the filtrate and the raffinate, carrying out sedimentation in a storage tank, extracting clear liquid, sterilizing and filling to obtain the finished product. After the composite fermentation with the aspergillus oryzae and the fresh sleeve-fish viscera is used, the fermentation period is greatly shortened; the fish sauce obtained by fermentation is good in taste and flavor.

A salted anchovy food with delicious taste and particular nutrients is prepared from fresh anchovy through salting for 45-72 hr, pressing for 5-10 days to remove oil and saline, immersing in saturated edible salt solution while natural fermenting for 4-10 months, scalding it in hot water at 40-80 deg.C, removing skin and bone, and centrifugal drying.

The invention discloses a polypeptide with a memory improving effect as well as a separation preparation method and application thereof. An amino acid sequence of the polypeptide is Tyr-Asn-Glu; the separation preparation method of the polypeptide comprises the following steps: adding a mixed enzyme into anchovy and carrying out enzymolysis to obtain enzymolysis liquid; sending the enzymolysis liquid into a Sephadex G-25 gel column and eluting; determining the inhibiting activity of a corresponding component acetylcholinesterase at each eluting peak; further purifying the component with the highest activity by adopting a reversed-phase high performance liquid chromatography to obtain the component with the highest inhibiting activity on the acetylcholinesteras at each eluting peak, namely the polypeptide disclosed by the invention. A protein peptide with the remarkable memory improving effect is prepared by adopting a biological enzymolysis technology and a chromatographic separation technology; the preparation method is simple and feasible, and a prepared product has high purity.

The invention relates to a processing method of instant puffing anchovies. The processing method comprises the following steps: choosing superior fresh anchovies or freezing and de-freezing fresh anchovies as raw materials; cleaning, draining, removing heads, bones and guts, and cutting into anchovy pieces; putting into a low temperature seasoning liquid to soak to be tasty; conducting microwave drying with the controlled frequency of 1,500-2,500 megahertz for 10-15 minutes to enable anchovy meat to puff moderately; adopting hot air to dry until the water content is defined; packaging; sterilizing to obtain a finished product. The season liquid is prepared by the blending of salt, table vinegar, white granulated sugar, soy, yellow rice wine, chili powder, pepper, mirin, lemon juice and water. The processing method is reasonable in process, advanced in technology, scientific in batching, easy and simple to operate. An instant puffing anchovy product manufactured by adopting the method is unique in flavor, good in taste, delicious, fresh and mellow in taste, safe and healthy.

The invention relates to the technical field of aquatic product processing, and particularly relates to a preparation technology of canned anchovy. The preparation technology of the canned anchovy comprises the following steps: raw material treatment, deep frying, seasoning, canning, exhausting and sealing, sterilizing and cooling and inspection and storage of the finished product. In the preparation technology of canned anchovy provided by the invention, fresh anchovy is treated, and the treated anchovy is deep-fried. The deep-fried anchovy is seasoned and canned and sterilized and cooled to obtain the finished product. The canned anchovy prepared by the technology provided by the invention is deep-fried with sauce so that the nutrition of the anchovy is stored well, the mouthfeel is relatively good and the canned anchovy is suitable for the people of all ages; moreover, the canned anchovy is ready to eat and is a brand new aquatic product with high nutritional value.

The invention belongs to the field of animal feeds, and particularly discloses anchovy meal-containing livestock feed which comprises the following raw materials in parts by weight: 60-85 parts of corn meal, 25-30 parts of fermented soybean meal, 9-15 parts of anchovy meal, 5-8 parts of seaweed powder, 5-10 parts of garlic powder, 3-5 parts of scutellaria baicalensis georgi, 5-8 parts of kudzuvine roots, 5-8 parts of largehead atractylodes rhizome, 3-5 parts of debark peony roots and 3-5 parts of the fruit of Chinese magnolia vine. The anchovy meal-containing livestock feed has well-balanced nutrients, is favorable for the balanced digestion and absorption of livestock and poultry, and has calming, sedative and anticonvulsant effects; the balance of intestinal flora of the livestock and poultry can be regulated, the control effect on respiratory and gastrointestinal diseases of the livestock and poultry caused by bacterial infection is obvious, the immune function of the livestock and poultry is improved, and the incidence of diseases of the livestock and poultry is reduced, so that the use times of antibiotics and other veterinary drugs can be reduced, the disease control cost of the livestock and poultry used by farmers is reduced, the drug residues in livestock and poultry products are also reduced, the quality of the livestock and poultry products is improved, the weight gain is rapid after the livestock and poultry eat the feed, and the feed conversion rate is high.

The invention relates to a processing technology of fermented soya bean anchovy. The processing technology comprises the following steps of: pretreating, deodorizing, seasoning, drying up, frying anchovy, mixing materials, canning, sterilizing, cooling and the like. The fermented soya bean anchovy provided by the invention is tasty and crisp in meat, pure in color, fresh in flavor, rich in nutrition and convenient to eat, can be stored for a long time, is economical and can meet requirements of most consumers. The preparation technology provided by the invention is reasonable in technique, high in operability and suitable for industrial production. The fermented soya bean anchovy is better tasty and is good in mouthfeel after being subjected to deodorizing treatment at the early stage and secondary seasoning.

The invention provides a preparation method of seafood sauce, which comprises the following steps: mixing fish meat of anchovies, balang fish, golden thread fish, anchovies and triangle fish, beating, and then mixing with fish bone meal to obtain fish mixture; preparing miscellaneous grain powder , koji material, flower sauce and edible fungus powder, then mix and ferment the fish mixture, koji material, flower sauce and edible fungus powder, fill in cans, seal, sterilize, and cool. The present invention uses various small marine fishes as main raw materials, mixes and ferments miscellaneous grain powder, flower sauce and edible fungus powder, and the prepared seafood sauce has compound taste, rich nutrition, less fishy smell and delicious taste.

The invention relates to a marine processing device with anchovies and acete chinensis as materials, in particular to a marine steamer for processing anchovies and acete chinensis. Bilateral metal plates on a bottom plate (3) serve as partition plates (6) to form a steaming channel (11), and a plurality of steam tubes are arranged on the walls of the partition plates (6) or / and the bottom plate (3); the steaming channel (11) is arranged along a track surrounding the outline of the bottom plate (3) or / and an S-shaped straight reciprocating track; a protective sideboard (1) is arranged around the outmost circle of steaming channel (11); the inlet of the steaming channel (11) is provided with a water inlet, a circulating water return inlet, a water flow propeller and a feed conveyer belt (14); and the outlet of the tail end of the steaming channel (11) is provided with a discharge area (4), a circulating water outlet and an upwardly inclined discharge conveyer belt (5). The circulating water outlet is connected with the water return inlet through a circulating water conduit (7). The invention has the advantages of small occupied area, compact site, smooth water flow, good heat transfer effect, energy saving and high working efficiency, and is suitable for operation on the sea, and anchovies and acete chinensis cannot be easily broken.

The invention discloses a preparation method of anchovy soy sauce, which aims at solving the problems that the anchovy soy sauce in the prior art is long in production cycle and the obtained product is poor in flavor. The preparation method comprises the following steps: (1) starter preparation; (2) raw material pretreatment; (3) enzymolysis; (4) fermentation; and (5) filtration and sterilization. According to the preparation method disclosed by the invention, the processing step is simple, and the maneuverability is high; with anchovy with low commercial value as a raw material, the anchovy is fermented by two koji starters; enzymolysis is carried out before fermentation; segmented control on the fermentation temperature and salting step by step are adopted during fermentation; the production cycle is shortened to be 10-12 weeks; the production cycle is short; the obtained anchovy soy sauce is good in flavor and good in quality; various indexes accord with the national standard; and the economic value of the anchovy is greatly improved.

The invention discloses a processing method of a high-quality anchovy albumen powder product. The method comprises steps as follows: pretreatment of anchovies, enzymolysis, fermentation with aspergillus oryzae, filtration, concentration, spray drying and adding of auxiliary materials, and the anchovy albumen powder product is obtained. The processing method has the benefits as follows: the prepared anchovy albumen powder product tastes very fresh, and protein peptide and amino acid of seafood have good fresh flavor development; the anchovy albumen powder product contains rich nutrients and comprehensive amino acids and is beneficial to health; the anchovy albumen powder product is safe, has no side effects and is prepared through deep processing of natural and pollution-free ocean fish; the added auxiliary materials are favorable for nutrition balance of food, also have a complementation function and have better aroma; the product is good in quality stability and cheap and has good economic benefits.

A Current year fish fingerling indoor cement pool high density aquaculture method for bigmouth grenadier anchovy artificial breeding includes: preparation before stocking; fish fingerling stocking; aquaculture early stage management; aquaculture middle stage management; and aquaculture later stage management. The method is characterized by: coating an aquaculture pool with light blue cement paint, washing and cleaning the aquaculture pool, and adding local fresh water and river mouth brackish water into the aquaculture pool, wherein the local fresh water and the river mouth brackish water is performed sediment treatment and bolting-silk screen filtering treatment; dividing the fish fingerlings of bigmouth grenadier anchovies into different pools after net pulling training, wherein the average body length of the stocking size is 3.0 cm, and the stocking density is 180-200 fishes per square meter, the average body length of the fish fingerlings is 3.0-7.0 cm in early stage management, the average body length of the fish fingerlings is 7.0-8.0 cm in middle stage management, the fishing fingerlings are divided into different pools with the growth of the fish fingerlings, the aquaculture density is reduced to 120-150 fishes per square meter, the average body length of the fish fingerlings is above 8 cm in later stage management, the size of the fish fingerlings of the bigmouth grenadier anchovies is that the body weight is 2.0-3.0 g per fish and the body length is 9-11 cm, and the aquaculture survival rate is 75%-85% when the bigmouth grenadier anchovies are harvested.

The invention relates to a method for reducing free ammonia in anchovy protein hydrolysate. Currently, a method for effectively removing free ammonia is not presented in the production process of enzymolysis of seawater anchovy protein. The method comprises the following steps: firstly, regulating the temperature of hydrolysate to 25-35 DEG C; then adding active dried yeast in a proportion that 0.01-0.1g of active dried yeast is added in per L of hydrolysate, or adding yeast culture in a proportion that 10-100 ml of yeast culture is added in per L of hydrolysate; and after evenly stirring, standing for 1-4 hours at the temperature of 25-35 DEG C, heating to 55-70 DEG C, insulating for 2-6 hours; and then raising temperature to 80-90 DEG C and maintaining for 10-20 minutes to inactivate the yeast. The method in the invention has the effect of obviously reducing free ammonia in protein hydrolysate, and can be used for effectively controlling the pH value of a product, effectively releasing the endogenesis soluble protein of the yeast and increasing the flavor of the product. The method provided by the invention is simple and practicable, and has good effect.

The invention relates to a method for preparing half-fin anchovy antibacterial peptides, which comprises the following steps of: homogenating fish into fish paste, adding pepsin into the fish paste according to a ratio of 1,000-1,300U / g under the condition that the pH value is 1.5-2.5, raising the temperature to 35-45DEG C, performing enzymolysis for 2 to 3 hours, heating enzymolysis liquid at the temperature of between 95 and 100DEG C for 5 to 15 minutes for killing enzyme, cooling to the temperature of between 3 and 5DEG C, centrifuging at a rate of 6,000 to 8,000r / min for 5 to 15 minutes, filtering, taking intermediate filtrate, and performing frozen storage or freeze-dried storage at -20DEG C at least. The antibacterial peptides is prepared from a pure natural low-value marine product, namely half-fin anchovy; the half-fin anchovy antibacterial peptides are rich in amino acid necessary for human bodies, and have stable physical and chemical properties; the antibacterial peptides prepared from food-derived protein through enzymolysis have high safety, good absorptivity and good antibacterial effect, and can serve as a nutritional and functional additive in foods or is developedinto drug resistant bacteria antibiotics. The preparation method is simple, economic and easy to operate, can be carried out in a common laboratory, and is suitable for industrial expanded production.

The invention discloses a Korean kimchi and a preparation method thereof, and belongs to the technical field of food processing. The Korean kimchi is prepared from, by weight, 30-100 parts of Chinese cabbages, 1-25 parts of dried anchovies, 1-20 parts of rice paste, 5-30 parts of auxiliary materials, 10-35 parts of sauce, 1-20 parts of coarse salt and 60-200 parts of water. The preparation method of the Korean kimchi includes the following steps that Chinese cabbages are subjected to primary salting and secondary salting in sequence and then smeared with sauce, dried anchovies and rice paste are added and evenly stirred, the mixture is placed under 15-25 DEG C to be fermented for 7-15 days, and the Korean kimchi is obtained. The Korean kimchi has the advantages of being bright in color, attractive in appearance, capable of whetting the appetite, maintaining beauty, increasing the appetite, helping to digestion in the human body and promoting health and the like, and is deeply favored by people, the preparation method is simple and standard, the fermentation period is short, and the nutritional ingredients of the food can be retained to the maximum.

The invention relates to a degrading enzyme preparation of anchovy dissolved pulp and application thereof. The degrading enzyme preparation of the anchovy dissolved pulp contains alkaline protease, lipase, and at least one of neutral protease, flavor protease, keratinase and papain. The degrading enzyme preparation for degrading minced anchovy prepared by compounding alkaline protease, lipase andother enzymes is disclosed for the first time; when the enzyme preparation is used for degrading the minced anchovy, the hydrolysis degree is higher; the hydrolysis product with higher content of freeamino nitrogen and oligopeptide is obtained via hydrolysis, the problem of fluidity of the degraded product is obviously relieved, and the degraded product which has high content of nutritional components and is suitable for industrialized production and operation can be obtained.

The invention discloses a manufacturing method for instant spicy anchovy, and relates to the technical field of instant food manufacturing. The manufacturing method is characterized by comprising the following steps: pre-processing raw material, frying, preparing auxiliary material, stir-frying flavor, performing vacuum package, sterilizing, cooling, printing bar code, and warehousing. The manufacturing method provided by the invention is simple in operation, good in taste, convenient to manufacture, and suitable for various crowds.

The present invention relates to base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions, and cabbage with an extract powder from anchovies, dried pollock, kelp, and green onion, and with ground anchovies and rice, freezing and drying the mixture to produce a powder, and to a method for producing the base broth powder. The base broth powder according to the present invention can prepare a strong base broth without complicated procedures in a short time, and a disposable small pouch for the long-term storage of products of the base broth powder can be obtained.; The present invention may satisfy the recent consumer trend of seeking convenience by eliminating the necessity of making a variety of base broths over a long time during the cooking of broth, improves taste quality by providing a richer taste and a stronger anchovy taste as compared to conventional products, and ensures a greater degree of storability as compared to conventional methods or products.

The invention relates to a device for processing anchovies and acete chinensis on a ship, in particular to a marine washer for processing anchovies and acete chinensis. A washing channel (13) along an S-shaped straight reciprocating track is horizontally arranged in a metal plate case (18), a partition plate is provided with spill holes, the bottom is a partitioning sieve plate (3), the lower part is provided with an air-exhausting conduit (15) via which a bubble generator feeds pressure air in, and vents are upwardly arranged; the initial end of the washing channel (13) is provided with a propeller (11) with underwater propeller blades; the tail end of the washing channel (13) is provided with a sprayer (16) and an upwardly inclined conveyer belt, and the high end of the conveyer belt is extended into a subsequent steaming station; the initial part of the washing channel (13) is provided with a water supply inlet with a filter (12); and a protective sideboard (2) which is higher than the washing channel (13) is arranged around the case (18). The invention has the advantages of small occupied area, compact site, long washing channel distance, smooth washing water flow and high working efficiency, and is suitable for instant operation on the sea, and anchovies and acete chinensis cannot be easily broken.