20 results about "Dried fish" patented technology

The invention relates to the technical field of dried fish processing, and discloses dried fish processing and slitting equipment which comprises a rack, a first conveyor is arranged on one side of the rack, a second conveyor is arranged on the other side of the rack, a gear box is arranged on the outer wall of the rack, and a driving assembly is arranged on the outer wall of the gear box. A supporting assembly is arranged on the outer wall of the rack; the driving assembly comprises a servo motor, and the servo motor is fixedly connected with a first rotating shaft through a coupler. According to the dried fish processing and slitting equipment, by arranging the first conveyor, to-be-slit dried fish can be continuously conveyed to the conveying roller, the conveying roller rotates to convey the dried fish, a third rotating shaft is matched to drive a blade to rotate to slit the dried fish passing through the conveying roller, and the slit dried fish directly falls into the second conveyor below; the processing efficiency is high, and the processing requirements of the dried fish are met.

The invention discloses a method for preparing a wastewater treatment agent by using fish culture solid waste, which comprises the following steps: (1) drying fish manure, carbonizing, washing the obtained solid product with water, drying, and grinding to obtain biomass carbon powder; and (2) adding a Mn < 2 + > source, a Fe < 3 + > source, urea and glucose into water to form a mixed solution, then carrying out hydrothermal reaction under a stirring condition, freeze-drying the obtained reaction solution after the hydrothermal reaction is completed, and then grinding to obtain the modified spinel type manganese ferrite powder. And (3) uniformly mixing the biomass carbon powder, the modified spinel manganese ferrite powder, polyethylene glycol, a Mn < 2 + > source and a Fe < 3 + > source, performing wet granulation, drying and curing, standing in water, and airing to obtain the wastewater treatment agent. According to the invention, the fish culture solid wastes are prepared into the biochar with abundant pore structures, and then the biochar is combined with the catalyst to form the treating agent, so that the effective utilization of the wastes is realized.

The present invention relates to a method for providing a dried fish meal product from a fish material, the method comprising (i) providing a fish material; (ii) subjecting the fish material to a pre-treatment where the water content of the fish material is reduced, wherein the pre-treatment comprises a first drying step, resulting in a pre-dried fish material, wherein the pre-dried fish material has a moisture content in the range of 15-50% (w / w) water; and (iii) subjecting the pre-dried fish material to a second drying step resulting in a dried fish product; wherein the second drying step performed in step (iii) is a spin flash drying process.

The invention provides a fishy smell removal method for increasing nutrition of fish maw by utilizing a trichosanthes kirilowii Maxim protein emulsion, and belongs to the technical field of food processing. The deodorization method comprises the following steps: (1) adding trichosanthes kirilowii maxim protein and glucose into water, mixing, stirring, adjusting the pH value, and heating in a water bath to obtain modified trichosanthes kirilowii maxim protein; (2) mixing the modified trichosanthes kirilowii maxim protein with water and trichosanthes kirilowii maxim oil to obtain a modified trichosanthes kirilowii maxim protein emulsion; (3) adding dried fish maw into the ginger juice, boiling, fishing out the fish maw, washing, draining and cooling to obtain cold fish maw; and (4) soaking the cold fish maw with the modified snakegourd fruit protein emulsion, fishing out, cleaning and draining, soaking the fish maw with ice water for the second time, washing and draining to obtain the fishy smell removed dry fish maw. The snakegourd fruit protein emulsion has better compatibility with fat, so that grease on the surface of the fish maw can be effectively cleaned, and the problem of fishy smell of the fish maw is solved from the source. Besides, the snakegourd fruit protein emulsion can effectively avoid loss of water-soluble nutrient substances in the fish maw in the cleaning process, and on the basis of effective deodorization, the nutrition of the fish maw can be increased.

This invention discloses a drying fish fillet calendering machine, comprising a control assembly, an infeed / outfeed support assembly, a needle-piercing mechanism, a transmission component, a calendering mechanism, and an outfeeding processing mechanism. A first bolt base on the infeed / outfeed support assembly is bolted to one end of the main base of the control assembly. A top frame for the needle-piercing mechanism is mounted on the side of the feeding compartment section of the infeed / outfeed support assembly. A second bolt base on the transmission component is bolted to the middle of the main base. This invention primarily utilizes a reciprocating lifting mechanism consisting of a perforated block, a rotary motor, a turntable, a hinged telescopic rod, a lifting rod, and a lifting plate before calendering. The needles on the needle plate reciprocate to pierce the dried fish fillets, creating dense needle holes that expel air from the interior. This piercing of the fish fillet fascia and the expulsion of internal air results in firmer flesh, less bulging, and improved appearance for the finished product.

The utility model relates to the technical field of fish roe dewatering, in particular to a fish roe dewatering and drying device which comprises a fixing box, a feeding conveying mechanism is arranged on the top of the fixing box and inside the fixing box, the feeding conveying mechanism comprises a feeding box fixedly installed on the top of the fixing box, a feeding hopper is fixedly installed on the top of the feeding box, and the feeding hopper is fixedly installed on the top of the fixing box. A material guiding plate is arranged in the feeding hopper, a discharging hopper extending into the fixing box is fixedly installed at the bottom of the feeding box, and a conveying assembly is arranged in the fixing box. According to the fish roe dewatering and drying device, through the arranged feeding conveying mechanism, fish roes are conveyed onto a conveying belt through a feeding hopper, a feeding box and a discharging hopper, hot air is blown out under the action of an electric heating wire and a fan, residual water on the unfrozen fish roes is dried, the fish roes are dried through three air boxes, and the fish roes can be conveyed rightwards through the conveying belt to be output and recycled; and the air box can be fixedly mounted and dismounted through the fixing bolts and the fixing plates, and the flexibility and practicability of the device can be improved.

To provide a fastening device that improves the efficiency and comfort of hanging vegetables and other items to dry. [Solution] The fastening hook 1 comes in two types: a through-part type and a through-member type, and is available in paired and multiple types A, B, C, and D. The configuration consists of a flexible string-like member 2, with a through-part type having a through-part 3 at an appropriate location, and a through-member type having a through-member 12. An insertion part 4 is inserted through each to form a fastening part 5. When using it, simply insert vegetables or other items into the fastening part 5 and pull the insertion part 4 to fasten it, and then hang it on a pole. Basically, all are made up of a string-like member 2, and no other accessories or tools are needed, allowing you to complete the fastening and hanging work with just this one item. It greatly contributes to improving work efficiency and reducing the burden on people in a wide range of fields who previously had to repeatedly tie strings with rubber-gloved hands for time-consuming tasks such as picking onions, garlic, dried persimmons, whole dried fish, dried flowers, and soba noodles.

1. Name of the product in this design: Packaging Kit (Konjac Dried Fish). 2. Purpose of this design: For packaging food. 3. The key design features of this product are the combination of shape and pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is for a thin product, therefore top, bottom, left, and right views are omitted. 6. Other matters requiring explanation: This design is a kit design, kit 1 is the inner packaging bag; kit 2 is the outer packaging bag.

The application belongs to the field of food processing and discloses a preparation method of squid dried fish floss sandwich biscuits, which can make the prepared squid biscuits retain excellent chewiness and freshness, effectively remove fishy smell, and the like. First, a clean whole fish with a smooth surface without film is obtained as a pretreated whole fish. Then, the pretreated whole fish is coated and blanched, and is pickled for more than 8 hours to form an intermediate whole fish. Then, the intermediate whole fish is heated and dehumidified, and is then crushed as standby fish floss. Finally, a pair of single biscuits is obtained, the standby fish floss is clamped into the pair of single biscuits, so that squid dried fish floss sandwich biscuits are obtained. The coating of the whole fish can tenderize the fibers and prevent the water from losing too fast, and can lock the freshness. The blanching can better remove fishy smell and lock the freshness, so that the subsequent heating and drying process does not cause excessive loss of squid moisture, and the squid is effectively preserved and deodorized.

The present application relates to the technical field of food processing, and particularly relates to a preparation method and application of fish skin collagen peptide, and a collagen-absorbable jelly and a preparation method thereof.The present application provides a preparation method of fish skin collagen peptide, and the method comprises the following steps: firstly, mixing freeze-dried fish skin and phosphate buffer solution, boiling and then enzymolysis; then, centrifuging the enzymolysis product, taking the supernatant for drying, and obtaining fish skin collagen peptide; the prepared fish skin collagen peptide can be used in the preparation of an anti-anxiety product.The present application also utilizes a composite gel, metal ions, citric acid and fish skin collagen peptide to be compounded to obtain a collagen-absorbable jelly which has certain elasticity, adhesiveness, chewiness, good water retention and sensory evaluation.

1. Name of the design product: food packaging box (tasting dried fish). 2. Use of the design product: the design product is used for the packaging of dried fish and seafood products. 3. Design points of the design product: the combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

This invention discloses a method for improving the thermal stability of ready-to-eat fish gelatin jelly, belonging to the field of aquatic food product technology. The method includes: rehydrating dried fish gelatin at low temperature, heating and boiling, and filtering to obtain fish gelatin juice; adding calcium chloride to the fish gelatin juice to pre-regulate the fish gelatin system using calcium ions; mixing the ion-pre-regulated fish gelatin juice with κ-carrageenan sol, and promoting cross-linking of fish collagen protein and polysaccharides through the bridging effect of calcium ions; and finally, filling, sealing, high-temperature sterilization, and cooling to obtain ready-to-eat fish gelatin jelly. By combining ion pre-regulation with polysaccharide cross-linking modification, a uniform and dense composite gel structure is constructed, significantly improving the thermal stability, gel strength, and resistance to water separation of the ready-to-eat fish gelatin jelly. This allows the product to maintain its complete solid gel morphology at 37 ℃, effectively solving the problem of traditional fish gelatin jelly easily softening and liquefying after being removed from the cold chain. It is suitable for room temperature storage and transportation and industrial production of ready-to-eat fish gelatin products.

1. Name of the product in this design: Packaging Box (Pushing Wave Dried Fish). 2. Purpose of this design: For the outer packaging of food products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The invention relates to a production method of air-dried fish. The production method comprises the following steps: step 1, processing fresh fish into pretreated fish blocks; step 2, drying the fish blocks in a drying room, wherein the drying process specifically comprises the following steps: step 21, controlling the temperature at 30-32 DEG C; step 22, raising the temperature to 34 to 36 DEG C; step 23, raising the temperature to 38 to 40 DEG C; step 24, naturally cooling to room temperature; step 25, natural air drying; the relative humidity is controlled to be 20-30% in the step 22 and the step 23, and the relative humidity in the drying room is controlled to be 30-60% in other steps in the step 2; and step 3, brushing seasoning oil on two surfaces of the fish blocks, pickling for 30-60 minutes, and then carrying out vacuum packaging. According to the production method of the air-dried fish, drying is carried out by increasing the drying temperature and reducing the humidity of the high-temperature interval, volatilization of the fish oil is accelerated, so that water is prevented from being retained in the fish blocks, and the prepared air-dried fish does not contain preservatives, is not sour and deteriorated, is good in taste and is prolonged in shelf life.

The present invention is solar fish dryer used to improve the quality of dried fish while reducing post-harvest losses and drying time. The Invention consists of key components, each playing a vital role: The device comprising two cabinet type drying chambers connected using bolt (1m wide x 2m long each), chimney (3), Tempered glass (2), Sliding stainless steel mesh trays (two per cabinet) (1), a chimney (3) attached with bolts on one side of the cabinet, ventilation mesh plate (6), Insulated door (4), 8 drain collector (7).

The invention provides an ancient-method dried rabdosia lophanthide making method based on TPA texture analysis and a dried rabdosia lophanthide product, and belongs to the field of aquatic product processing. The method provided by the invention comprises the following steps: measuring water content, protein content and fat content data of fish meat; carrying out vacuum-normal pressure back infiltration circular treatment; at least three stages of gradient dehydration and pulse air supply drying are carried out in sequence; in the gradient dehydration and pulse air supply drying process, on-line sampling is carried out at a plurality of preset sampling time points, and TPA characteristic indexes of the obtained samples are measured through a texture analyzer; calculating a predicted texture quality index; the predicted texture quality index is compared with a preset target texture quality index, and a process parameter correction value of at least one stage in the dehydration and pulse air supply drying treatment process is calculated; and adjusting the process parameters of the corresponding stages based on the process parameter correction values. According to the making method and the dried fish product provided by the invention, salt reduction, nutrition retention, stable texture and high-efficiency production can be realized at the same time.

To provide a method for producing fine cut piece-like powder of kneaded dried fish by which powder having good meltability in the mouth and flavor of dried fish is obtained even in a soup stock material used for Japanese soup such as miso soup.SOLUTION: A method for preparing kneaded fish flake powder, comprising the steps of: shaving kneaded fish to obtain kneaded fish flakes; and crushing the obtained kneaded fish flakes, wherein the thickness of the kneaded fish flakes used in the step of crushing the obtained kneaded fish flakes is in the range of 10-100 μm. By the step of sieving the crushed pieces of kneaded fish, the ratio of the powder in the form of finely cut pieces of kneaded fish obtained by sieving that passes through a 10-mesh sieve can be 90% by mass or more.SELECTED DRAWING: Figure 1

The invention discloses a flavored fish production method based on air-dried fish processing. The flavored fish production method comprises the following steps: step 1, processing fresh fish into air-dried fish; step 2, cutting the air-dried fish blocks as required and taking materials; step 3, pouring the cut fish blocks into water for soaking; step 4, curing; step 5, cooling; step 6, frying: frying the flavored fish blocks; step 7, fishing out the fried flavored fish blocks from the fryer, draining off excessive oil, naturally cooling, and mixing with materials; and step 8, putting the flavored fish mixed with the materials into a vacuum bag, vacuumizing, and performing high-temperature sterilization after vacuum packaging. According to the flavored fish production method based on air-dried fish processing, after the existing air-dried fish is processed in a deep processing mode, the obtained flavored fish can be instantly eaten and used and can be conveniently and rapidly used at home and during traveling, and different tastes can be adjusted according to needs in the processing process.

The present disclosure provides a cost-effective method for extracting fish scale collagen having a large molecular weight, pertaining to the technical field of fish scale collagen. The present disclosure includes: 1) performing pretreatment, including: repeatedly subjecting fish scales to frozen storage and thawing; 2) performing impurity protein removal, including: removing fish silver from the pretreated fish scales; and soaking the fish scales in sodium chloride solution, followed by cleaning and drying; 3) performing fish scale collagen extraction, including: mixing the dried fish scales with purified water according to a ratio of 1:5 to 1:20, subjecting the mixture to hydrothermal extraction at 40° C. to 100° C. for 1 to 4 hours, performing solid-liquid separation, and collecting the solution as a fish scale collagen extract; and 4) lyophilizing the fish scale collagen extract to obtain a solid fish scale collagen product.

The invention relates to the technical field of enzymolysis, in particular to an enzymolysis process which comprises the following steps: cutting dry fish skin into pieces, and adding water to obtain rehydrated fish skin; performing multi-stage enzymolysis and enzyme inactivation treatment on the rehydrated fish skin to obtain enzymatic hydrolysate; adding absolute ethyl alcohol, a demulsifier and sodium chloride into the enzymatic hydrolysate, stirring for dissolving, and standing for layering to obtain an ethanol phase and a polypeptide water phase; adding a composite adsorbent into the polypeptide water phase, stirring and adsorbing, then transferring into a plate-and-frame filter press, and collecting filtrate; the filtrate is pumped into an ultrafiltration membrane unit, permeate is collected, then the permeate enters a nanofiltration membrane unit to be desalted and concentrated, a concentrated solution is obtained, the concentrated solution is transferred into a spray dryer, and the collagen peptide is obtained. A chelating agent and citric acid are added in the rehydration stage, on one hand, metal ions causing fishy smell amplification in the fish skin are chelated, and peculiar smell substances generated by catalyzing fat oxidation and protein degradation are avoided; on the other hand, the acidity of the system is adjusted, mucus and impurities on the surface of the fish skin can be partially dissolved, and peculiar smell sources are further reduced.