43 results about "Bonito" patented technology

The invention relates to a method for preparing bonito stick protein hydrolysate with an effect of reducing uric acid. The method comprises the following main steps of raw material heat treatment, restriction digestion, membrane separation-anion exchange chromatography-gel filtration chromatography separation, concentration and spray drying so as to obtain the bonito stick protein hydrolysate with an effect of reducing uric acid. The amino acid analysis indicates that the zymolyte peptide fragment primary amino acid sequence contains four amino acids, namely histidine, arginine, lysine and threonine, the total mass content of the four amino acids is 70 percent of the total amino acid content of zymolyte. MALDI-TOF-MS mass spectrum determines that the molecular weight of the main peptide effective ingredient is less than 700Da. In-vitro uric acid reduction experiments prove that the bonito stick protein hydrolysate has a remarkable effect of inhibiting generation of uric acid, and has an inhibition rate over 50 percent; an oteracil potassium molded hyperuricemic rat animal model indicates that the bonito stick protein hydrolysate can be used for remarkably reducing the level of serum uric acid and serum creatinine of rats, and shows a relatively good kidney protecting effect.

The invention discloses a preparation method of marine oligopeptide with uric acid reducing activity, and relates to the technical field of deep processing of aquatic products. The preparation methodof the oligopeptide comprises the following steps: processed bonito surimi is subjected to enzymolysis by 4400 U/g of flavourzyme for 6.5 h at the temperature of 42 DEG C, freeze-drying is performed after enzymolysis, and the bonito oligopeptide is prepared. The prepared bonito oligopeptide can be used for antagonizing hyperuricemia in mice, reducing toxic and side effects of drug treatment and treatment cost, is good for reducing incidence of chronic diseases such as gout, and has good market prospect.

The invention relates to an unfreezing method for bonito. The unfreezing method for bonito is characterized by comprising the following steps: (1) rapidly taking out the needed bonito from a frozen environment being -50 to -60 DEG C and soaking the bonito in saline water with the mass concentration being 1-3% at 20-30 DEG C for 50-90 seconds; (2) putting the soaked bonito into a refrigerator and performing temperature averaging treatment at -3 to 3 DEG C for 30-50 minutes, so as to equalize the temperature; and (3) cutting the unfrozen bonito for meat and testing physical and chemical indicators. A method combining saline water and refrigerator is utilized for unfreezing, so that factors such as saline water concentration, water temperature and soaking time are controlled to well preserve original ecological structure of the bonito. The unfreezing method has the advantages of simple process, easiness in operation, low production cost, environment-friendly property and non-pollution property. According to the unfreezing method, the texture, color, freshness and microorganisms of the bonito can be obviously kept, so that the characteristics such as smooth taste, fresh color and elastic meat quality of the bonito can be well preserved. The unfreezing method is suitable for processing production of the precious bonito fishes such as tuna and has wide application prospect.

There are disclosed vinegar produced by a brewing method in which in a water absorption process or steaming process of cereals such as rice, wheat, corn for rice vinegar or cereal vinegar, cereals is treated with sea water and these treated cereals is applied to a given brewing method to produce the vinegar, and vinegar obtained by using sea water instead of clean natural water as adding water or together with clean natural water as adding water in the production process, and seasoning vinegar such as Awasezu (blended vinegar), Ajitsuke-ponzu (seasoning liquid that blended soy sauce and vinegar with fruit juice of bitter orange), Tare of Tataki (relish paste for lightly roasted bonito or beef), seasoning vinegar for fishery processing is improved and seasoning liquid using this vinegar is improved, by prepared by mixing this vinegar, and any one of sea water, concentrated sea water and de-salted sea water, and one or more of a salty agent, a sweetener, a sour agent, a bitter agent, a tasting agent and an oil agent.

The invention provides a polypeptide, a composition and a compound preparation with uric acid lowering effect, a preparation method and application, and belongs to the technical field of biomedicine.The polypeptide comprises a first polypeptide and/or a second polypeptide; the amino acid sequence of the first polypeptide is shown in SEQ ID NO. 1; and the amino acid sequence of the second polypeptide is shown in SEQ ID NO.1. The invention provides a bonito collagen peptide; and the bonito collagen peptide comprises anserine, carnosine, the first polypeptide and the second polypeptide. The present invention also provides a compound preparation; and the compound preparation comprises bonito collagen peptide, kudzu root powder, chrysanthemum powder, coix seed powder and galangal powder. The polypeptide, composition and compound preparation of the invention are derived from natural raw materials of animals and plants, and uric acid can be effectively reduced.

The invention relates to the technical field of aquatic product processing, in particular to a preparation method of natural seasoning for freshwater fish. It is characterized by 100 parts by weight, and the formula is: 0.8 parts by weight of bonito flakes, 1.0 parts by weight of bone broth powder, 0.15 parts by weight of yeast extract, and 0.5 parts by weight of pure natural brewed soy sauce. The taste and mouthfeel of the freshwater fish food produced by the compound natural seasoning are obviously better than the freshwater fish food produced by the conventional formula.

The invention provides a processing technology for pickling heated mustard octopus. The processing technology comprises the following steps: weighing high fructose corn syrup, white sauce, scallop powder and the balance being water to prepare a primary seasoning base solution, and then fully agitating; primarily pickling; blanching; weighing high fructose corn syrup, salt, aginomoto, bonito powder and the balance being water to prepare a secondary seasoning base solution; pickling for the second time; weighing thick chilli sauce, white sauce, concentrated sauce, salt, high fructose corn syrup, aginomoto, a bonito powder, white wine and a thickener to prepare octopus flavored liquid; mixing and stirring the secondarily pickled octopus, the octopus flavored liquid and lactuca, and then adding essence; mixing, packing, sealing and standing. The flavors can enter the internal part of muscle texture of the octopus by ingenious coordination of twice flavor pickling and a bleaching process, so that the octopus is lasting in flavor when being chewed in the mouth, and is applicable to being eaten by mass consumers.

The invention discloses a Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock. The Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock is made from, by weight, 20-40 parts of Polyporus Umbellatus, 10-25 parts of Sarcodon imbricatus, 5-20 parts of Eriocaulon buergerianum, 5-18 parts of Flower of Operculate Cleistocalyx, 5-10 parts of Radix Astragali, 5-12 parts of red ginseng, 5-10 parts of Black Nightshade, 10-15 parts of lotus seeds, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Polyporus Umbellatus-containing urination promoting and dampness excreting seafood soup stock comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has urination promoting and dampness excreting effects, and the making method is simple and healthy.

The invention discloses a therapeutic cold ointment for changing 'three signs positive' into negative of hepatitis B by food therapy and improving the immunity. The cold ointment of the invention is prepared by the medicinal materials of radix astragali, Gynostemma pentaphylla, radix paeoniae rubra, red sage root, lithospermum, Barbat Skullcap, Oldenlandia diffusa, Chinese Siphonostegia Herb, radix bupleuri, rhizoma pinelliae preparatum, toosendan fruit, herba epimedii, Polygonum cuspidatum, fresh common crapemyrtle root, hawthorn, radix aucklandiae, licorice root, fresh bonito stick, and Guiling jelly, etc. The cold ointment of the invention has the advantages and effects of rich raw materials, sealed decoction and steaming of cream, easy preparation of cold cream, convenient therapeutic taking, strong directing force and guiding force, good curative effect, no toxic and side effects, 100 percent of total effective rate in the clinical treatment of the hepatitis B with 'three signs positive' and fills the gap of the subject field of changing 'three signs positive' into negative of hepatitis B by food therapy, which is an innovative progress of the study of clinical therapeutic medicinal culture to human liver diseases at present.

The invention discloses a skin moisturizing functional composition. The skin moisturizing functional composition is prepared from the following raw materials in parts by weight: 12-16 parts of collagen peptide, 0.2-0.4 part of rosa roxburghii tratt powder, 0.1-0.2 part of rice bran oil powder, 0.02-0.04 part of bonito elastin peptide, and 0.4-0.6 part of trehalose. The skin moisturizing functionalcomposition is a functional food with a skin moisturizing function, is very safe and can be taken regularly. Through the reasonable compatibility of a variety of raw materials, synergistic interaction is achieved, the skin moisturizing functional composition has functions of supplementing collagen, and maintaining skin moisture, elastin supports skin elasticity, natural VC promotes collagen synthesis in vivo, and the composition is rich in SOD enzyme strong antioxidant, and has the double moisturizing effect of ceramide and the trehalose.

The present invention discloses a negundo chastetree fruit wind-dispelling phlegm-reducing seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of negundo chastetree fruit, 10-25 parts of Scaphium scaphigerum, 5-20 parts of Centella asiatica, 5-18 parts of rhizoma alismatis, 5-10 parts of ginseng, 5-12 parts of radix dipsaci, 5-10 parts of radix ampelopsis, 10-15 parts of corn stigma, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The negundo chastetree fruit wind-dispelling phlegm-reducing seafood soup base has the wind-dispelling phlegm-reducing effects, and the preparation process is more simple and hygienic.

The present invention discloses a bovine Gymnadenia conopsea kidney-recuperating essence-benefiting seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of bovine Gymnadenia conopsea, 10-25 parts of rhizoma cimicifugae, 5-20 parts of semen cuscutae, 5-18 parts of Oroxylum indicum, 5-10 parts of gentiana scabra bge, 5-12 parts of crowndaisy chrysanthemum, 5-10 parts of aloe, 10-15 parts of lotus root, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The bovine Gymnadenia conopsea kidney-recuperating essence-benefiting seafood soup base has the kidney-recuperating essence-benefiting effects, and the preparation process is more simple and hygienic.

The invention discloses a Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup stock. The Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup stock is made from, by weight, 20-40 parts of Salvia miltiorrhiza, 10-25 parts of hawthorn fruit, 5-20 parts of Tribulus Terrestris, 5-18 parts of Achyranthes bidentata, 5-10 parts of Cornus officinalis, 5-12 parts of Aralia mandshurica, 5-10 parts of Ligusticum wallichii, 10-15 parts of Incised Notopterygium, 10-25 parts of sliced crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito stick, 5-20 parts of cassava starch and 1-5 parts of a flavor enhancer. The flavor enhance is one or more of fish sauce, oyster sauce and lenthionine. A making method of the Salvia miltiorrhiza-containing nerve soothing and heart calming seafood soup comprises the following steps: 1, cleaning traditional Chinese medicinal components in above main raw materials, drying the traditional Chinese medicinal components, crushing the dried traditional Chinese medicinal components, removing impurities from the crushed traditional Chinese medicinal components, mixing the obtained traditional Chinese medicinal components with other materials except the flavor enhancer according to above proportions; 2, putting the above obtained mixed raw materials in a sterile room, and carrying out secondary degerming by using ultraviolet illumination; and 3, adding the flavor enhancer to the degermed raw materials according to above proportions, carrying out vacuum pumping, and carrying out plastic packaging. The seafood soup stock has nerve soothing and heart calming effects, and the making method is simple and healthy.

The present invention discloses a pumpkin seed pressure-reducing parasite-expelling seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of pumpkin seed, 10-25 parts of almond, 5-20 parts of dogwood, 5-18 parts of dangshen, 5-10 parts of Chinese yam, 5-12 parts of radix aconiti agrestis, 5-10 parts of Stephania terandra, 10-15 parts of poria, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The pumpkin seed pressure-reducing parasite-expelling seafood soup base has the pressure-reducing parasite-expelling effects, and the preparation process is more simple and hygienic.

The present invention discloses a zaocys dhumnade wind-dispelling collateral-dredging seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of zaocys dhumnade, 10-25 parts of pomelo, 5-20 parts of Agastache rugosus, 5-18 parts of vitis amurensis, 5-10 parts of chestnut, 5-12 parts of Lotus seeds, 5-10 parts of Cordyceps sinensis, 10-15 parts of fruit of Celastrus orbiculatus Thunb, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The zaocys dhumnade wind-dispelling collateral-dredging seafood soup base has the wind-dispelling collateral-dredging effects, and the preparation process is more simple and hygienic.

The present invention discloses an aristolochia mollissima blood-promoting collateral-dredging seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of aristolochia mollissima, 10-25 parts of lotus root, 5-20 parts of donkey-hide gelatin, 5-18 parts of blueberry, 5-10 parts of evening primrose, 5-12 parts of butterflybush flower, 5-10 parts of lucid ganoderma, 10-15 parts of longan, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, and are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The aristolochia mollissima blood-promoting collateral-dredging seafood soup base has the blood-promoting collateral-dredging effects, and the preparation process is more simple and hygienic.

The present invention discloses a rubus parvifolius pain-relieving blood-activating seafood soup base characterized by comprising the following raw materials in parts by weight: 20-40 parts of rubus parvifolius, 10-25 parts of Herba Artemisiae Capillariae, 5-20 parts of celosia seeds, 5-18 parts of rhizoma corydalis, 5-10 parts of Chinese angelica, 5-12 parts of prepared rhizome of rehmannia, 5-10 parts of radix polygonati officinalis, 10-15 parts of Argentina anserina, 10-25 parts of crab meat slices, 10-25 parts of shrimp powder, 5-15 parts of dried bonito, 5-20 parts of cassava starch and 1-5 parts of a flavoring agent. The flavoring agent is one or more than one of fish sauce, oyster sauce and lenthionine. A preparation method includes the follwoing steps: A. traditional Chinese medicine ingredients in the main raw materials are washed, dried, crushed and cleaned, are mixed with other materials according to the above ratio, and the flavoring agent is not added; B. the mixed materials are placed into a sterile chamber, and secondarily sterilized by ultraviolet light illumination; and C. the flavoring agent is added into the sterilized materials in accordance with the ratio, and the materials are vacuumized and plastically packed. The rubus parvifolius pain-relieving blood-activating seafood soup base has the pain-relieving blood-activating effects, and the preparation process is more simple and hygienic.