591 results about "Dried fish" patented technology

The invention provides a conditioning and making method and a high-efficiency even drying method for a small trash fish marine product, belonging to the technical fields of food conditioning and aquatic product processing. The main process of the invention comprises the following steps of: removing three parts (fish scale, fish head and viscera) of a fresh or iced and fresh small trash fish marine product, washing the small trash fish marine product with clear water, slicing the small trash fish marine product into fish chips with the length of 6-10cm, deodorizing preprocessed fish meat for 4hours with compound rinsing fluid, then carrying out ultrasonic assisted vacuum impregnation conditioning (pickling and seasoning), secondary rinsing, draining, medium-short wave infrared drying pre-dehydrating, pulse spraying negative pressure microwave drying, packaging and sterilizing, thus the small trash fish dried fish prepared food product is obtained. The small trash fish marine product disclosed by the invention has good colour, fragrance and taste, beautiful appearance, low moisture content and complete nutrition, is a high-protein and low-fat food, is beneficial to reducing cholesterol and preventing cardiovascular and cerebrovascular diseases after being eaten for a long time, can be used for adjuvant therapy on leukaemia, stomach cancer and the like and is a high-quality leisure food for both the old and the young.

The invention discloses a Hongze lake steamed crab feed and a preparation method thereof. The feed is composed of the following components according to mass percent: 31.00% of wheat, 15.00% of bean pulp, 10.00% of fresh dried fish, 10.00% of cotton seed meal, 8.00% of rice bran, 8.00% of rapeseed meal, 5.70% of spiral shell meat, 3.00% of corn protein powder, 2.00% of shrimp meal, 1.60% of squid meal, 1.00% of soybean oil, 1.00% of zeolite powder, 1.00% of phosphoric acid single calcium, 1.00 %of phospholipid oil, 0.25% of choline, 0.05% of salt, 1.00% of premix compound, 0.40% of Chinese medicinal herb additive, thus 100% in total. According to the physiological characteristics, life habit and natural law of the Hongze lake steamed crab, the invention achieves high yield of the Hongze lake steamed crab under large-scale artificial culturing by optimizing feed components, adding Chinese medicinal herb in the feed and changing the traditional processing method of crab feed; and the Hongze lake steamed crab has the natural characteristics of large size, haleness, puffy crab cream, natural and fresh taste, high nutrient value and the like.

The invention discloses a flavored bittern fish food and a preparation method thereof. The preparation method comprises the following steps: 100 parts of cleaned and drained block fish or meat is added with 1 part of common salt and 6 parts of cooking wine to be evenly mixed for 30-minute curing, and then the obtained mixture is taken out for 2-hour air drying, and the air-dried fish or meat is deep-fried for 10-12 minutes and added with 100 parts of bittern blending materials for 5-10 minutes of soaking, thus preparing the flavored bittern fish food. The flavored bittern fish food has the advantages of special flavor, rich nutrition, high safety and convenient eating.

The invention is concerned with the freshwater dried fish products and preparation method, the compounding is: freshwater grass crap, salt, sugar, flavor essence, rice wine, ginger juice, water. The invention is good for disease of liver, kidney, brain, heart, which is without side effect.

The invention relates to a chicken-in-meat compound feed which consists of the following raw materials (kilogram) every 1000 kilograms: 520-660 of corn, 75-95 of bean pulp, 52-70 of rice bran, 46-66 of rice bran dreg, 30-56 of corn albumen powder, 20-35 of cottonseed dreg, 20-35 of flour, 30-50 of evaporated and dried fish powder, 10-13 of stone powder, 8-12 of vegetable dreg, 9-15 of peeled bean dreg, 8-12.2 of secondary powder, 6-9.2 of bean oil, 4-7 of bran, 3-4.8 of calcium hydrophosphate, 2.9-4.5 of diaminocaproic acid, 1-2.5 of goldenrod, 1-1.7 of salt, 0.5-1 of concave-convex stick soil, 0.8-1.2 of chicken micro-elements, 0.8-1.5 of methionine, 0.5-1 of choline, 0.2-0.3 of chicken multi-dimensions, 0.2-0.3 of threonine, 0.1-0.2 of phytase and 0.05-0.12 of carophyll red. The chicken-in-meat compound feed further optimizes the prescription, improves the absorption rate of the feed in animal body due to sufficient nutrient balance, furthest uses the limited resources, and reduces the discharge capacity, so that the chicken fed with the compound feed tastes good and fresh.

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

The invention discloses a powder compound feed for adult Japanese eels. The feed comprises the following components in percentage by weight: 52.5 to 60.0 percent of steam-dried fish meal, 24.0 to 26.0 percent of pre-gelatinized starch, 7.0 to 11.5 percent of extruded soybean, 0.5 to 1.5 percent of fish oil, 2.0 to 4.0 percent of beer yeast, 1.0 to 2.0 percent of mineral, 0.5 to 1.0 percent of monocalcium phosphate, 0.3 percent of choline chloride and 0.2 percent of multi-vitamin. The feed can supply sufficient nutrition at an adult Japanese eel breeding stage and eel breeding cost is lowered.

The invention discloses a method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice, which belongs to the technical field of processing of aquatic products. The method comprises the following steps of: cleaning silver carps serving as a raw material, removing heads, internal organs and fish scales, cleaning, removing fish skin and fishbone, taking fish flesh, removing fishy odor, chopping and spreading salt; cleaning fruits and vegetables serving as raw materials respectively, peeling, removing kernels, slicing, pre-boiling, pulping, filtering and concentrating; and chopping and mixing according to proportion and performing vacuum microwave puffing so as to produce leisure crisp particles. The leisure crisp particles produced by the method have good color, fragrance and taste, high crispness and low water content, avoid the trouble of fishbone, overcome the defects of high salt content of the conventional dried fish and high oil content of fried fish, have overall nutrition, have the characteristics of high protein, low fat and rich vitamins and minerals of fish flesh and the advantages of rich vitamins and minerals such as calcium, phosphorus, potassium, magnesium and the like of the fruit and vegetable juice, can coordinate function of a human body, enhance cell viability and enterogastric peristalsis, promotes the secretion of digestive juice, remove fatigue and belong to a high-nutrition leisure food which is good for both children and adults.

A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

The invention relates to a method for processing wild small trash fish, which belongs to the technical field of aquatic food processing. The invention has the following steps of: preparing wild small trash fish used as raw materials; cleaning the small trash fish, removing entrails and pickling, pre-dehydrating fish bodies by microwave vacuum drying till moisture content is 15%-18%, and then carrying out vacuum microwave frying to obtain crisp dry fish with moisture content of 6%-7%. The invention adopts two-stage combination treatment technology of microwave vacuum drying and microwave vacuum frying, and solves the difficult problems of crispness and easy breaking in the processing of small trash fish. The processed dried fish has the advantages of low browning level, small puffing, high crispness, low oil content of products, short production period and low energy consumption.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The invention relates to a processing method of aquatic products, in particular to a processing method of drunk round fish. The invention is characterized in that the processing method has the following technical processes of: (1) firstly descaling fish, cleaning fish viscera and washing and draining the fish; (2) pickling for 24 to 48 hours with pickled liquid, then taking out and cleaning, and conveying to a drying room after leachate; (3) dipping dried fish with baste for 24 to 48 hours and drying in the drying room; and (4) carrying out vacuum packaging, sterilizing in a high-pressure retort, taking out and drying water outside the packaging bag, and casing, warehousing and storing. The processing method is suitable for large-batch industrial production in four seasons, has short production period, safe product, good convenience, good quality of product and beneficial control of quality and taste of product. The drunk fish processed by the method has health care function, and has health care effects of being beneficial to preserving the essence, strengthening the bone, nourishing yin, invigorating the spleen and bone, moistening the lung, concentrating soul, nourishing five internal organs and seven impairments, promoting digestion, stimulating the appetite, improving the eyesight and the like.

The invention discloses dried fish floss prepared from freshwater fish and an industrial preparation method for the dried fish floss. The preparation method comprises the following steps of: killing of the fish, curing of fish bodies, steaming of the fish bodies, flesh separation of the fish bodies, dehydration of particulate pasty fish flesh, seasoning of the particulate pasty fish flesh, floss frying of the particulate pasty fish flesh, inspection and packaging of the dried fish floss, and the like. The moisture content of the dried fish floss prepared by the preparation method is as low as 15 to 18 percent, so that the dried fish floss can be stored for a long time, and cannot be deteriorated after being kept in cold storage for 4 months, the addition of food additives and preservatives into the dried fish floss prepared from the freshwater fish is avoided, and the naturalness of the dried fish floss can be ensured. The method for preparing the dried fish floss from the freshwater fish is suitable for industrial application, the production efficiency of the dried fish floss is high, and particularly problems about the efficiency and cost of the preparation of the dried fish floss from the freshwater fish are solved.

The invention provides a fish processing method, which is to use salts to pickle fish. The whole technological process of pickling is as follows: firstly, drying the fish at a temperature of less than 16 DEG C until the water content is between 28 and 32 weight percent; secondly, dividing common salts which account for 12 to 15 weight percent of dried fish into two parts, spreading one part of the common salts at the bottom of a pickling container, spreading the dried fish on a salt layer to form a layer one by one, and spreading the other part of the common salts on a fish layer and making the common salts completely cover fish bodies; thirdly, applying pressure on the common salt layer on the fish, wherein the pressure is between 0.1 and 0.2 kPa; and fourthly, placing the fish for 6 to 9 days in a room at the temperature of between 2 and 4 DEG C. Compared with the prior art, the fish processing method has simple processing technique, convenient operation and low equipment cost, and the processed salted fish has rich nutrition, proper salinity and long storage period. Moreover, the fish processing method overcomes the defects of heavy taste of the conventional salted fish, complex processing technique and containing of a nitrite composition, and simultaneously solves the problem of mutual contradiction of the taste and the storage period.

The invention discloses a vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets, relates to vacuum microwave and low-frequency microwave combined uniform puffing technology with high thermal efficiency utilization rate, and belongs to the technical field of aquatic product processing. The method comprises the following steps of: cleaning a fresh fish serving as a raw material, removing fish bones, collecting the fish meat, chopping and mixing; adding auxiliary materials such as starch and the like according to a certain proportion, then continuously mixing, chopping and mixing; performing gel forming; and finally making recombined crisp fish tablets by using low-frequency microwave and the vacuum microwave combined uniform puffing. In the method, the novel convenient leisure food with high protein, low fat and rich nutrition is prepared from the fresh fish in the market, the fish tablets have excellent color, smell and taste, high crispness, low moisture content and long product storage period; the defects of high salt of the conventional dried fish and much oil of fried fish foods are overcome; and thus the fish tablets are healthy nutritional leisure food which is suitable for both children and adults. In the method, the auxiliary materials such as fish meat from which fish bones are removed, corn starch and the like are remixed, and the low-frequency microwave and vacuum microwave combined uniform puffing is adopted, so a new method is provided for processing the fish, the varieties of the fish meat products are enriched, and great economic benefit can be expectedly brought.

A liquor-saturated dried fish with unique taste is prepared from fresh-water fish through killing and cleaning fish, salting, washing, baking, cutting to become blocks, low-temp storage, adding flavouring in liquor, immersing the dried fish blocks in it, vacuum packing, high-temp and-pressure sterilizing, and cooling.

The invention discloses a wild Yangtze river coilia ectenes feeding habit forming artificial feed recipe, which comprises 40 to 45 percent of fish meal, 8 to 12 percent of starch, 1 to 2 percent of fish oil, 5 to 10 percent of dry earthworm powder, 2 to 4 percent of skim milk powder, 2 to 4 percent of dry fish organ powder, 3 to 6 percent of wheat strong gluten powder, 10 to 20 percent of shrimp meal, 1 to 3 percent of mixed inorganic salt, 2 to 5 percent of silkworm chrysalis meal, 3 to 6 percent of mixed mineral substances and 2 to 3 percent of various vitamins. A wild Yangtze river coilia ectenes feeding habit forming artificial feed feeding habit forming method comprises four steps of: feeding habit forming pool preparation, seedling specification selection, feeding habit forming feedrecipe and slow settling feed preparation and feeding habit forming processes. The feed has overall nutrition, the nutrition requirement of the coilia ectenes is met, and the survival rate and the growth rate of the fish are ensured. The operation of the feeding habit forming process is simple and convenient, the ecological feeding habit forming is emphasized, the wild Yangtze river coilia ectenes is successfully domesticated into the fish capable of adapting to artificial culture in a pool and realizing strong disease resistance and high growth speed, and the theoretical data and the practical experience are provided for the artificial domestication of other valuable carnivorous fishes with the same feeding habits and physiological conditions as the coilia ectenes.

The invention belongs to the technical field of food processing, and in particular to crispy fish and a production method thereof. The method comprises the main steps of: using various fish as raw materials; cleaning, salting, drying and pressing the raw materials; and conducting infiltration seasoning and microwave drying to obtain a product; or conducting steaming, vacuum frying, deoiling and seasoning to obtain the crispy fish product. The invention has simple process, overcomes defects of high salt of a traditional dried fish product and much oil of fried fish; and the obtained crispy fish has characteristics of crisp texture, nutrition, health, convenient and instant eating and easy preservation, and is suitable for industrialized production.

The invention provides feed for improving the anti-diarrhea ability of piglets and a preparation method thereof. The feed comprises, by mass, 30 to 50 portions of pregelatinized rice, 5 to 10 portions of expanded corn, 5 to 10 portions of pea protein powder, 5 to 20 portions of flour, 5 to 20 portions of expanded soybean, 1 to 5 portions of super steam dried fish meal, 1 to 3 portions of fish soluble powder, 5 to 15 portions of whey powder, 1 to 3 portions of vegetable oil, 0.3 to 0.8 portions of calcium carbonate, 0.5 to 1 portion of calcium dihydrogen phosphate, 0.1 to 0.4 portions of sodium chloride, 0.95 to 2.2 portions of amino acids and 0.3 to 0.8 portions of drug feed additives. The drug feed additives include pilose asiabell root, radix astragali, white atractylodes rhizome, white peony root, licorice root, poria cocos, radix angelicae sinensis, ligusticum wallichii, plantain seed, wild buckwheat and dandelion. The feed improves piglet intake, promotes growth, enhances immunity, reduces a diarrhea rate, promotes digestive organ development, improves enzyme activity and improves animal product quality.

The present invention relates to a processing method of Spanish mackerel, belonging to the field of fish fresh-keeping technology. Said processing method includes the following steps: soaking the pretreated fish body in a pickling liquor containing preservative, then drying and dewatering to obtain dried fish, then soaking the dried fish in a flavouring material liquor made up by using edible salt, monosodium glutamate, I+G, glutathione, white pepper, xanthoxylum, tea-polyphenol and water, further heating, drying to make its water content be 20-37%, then quickly cooling, shaping and vacuum packaging so as to obtain the invented product.

The invention discloses low-temperature air-drying fish comprising the following raw materials in parts by weight: 100 parts of fresh fishes, 2 parts of table salt, 1 part of cane sugar, 0.2-1.6 parts of 1,2-propanediol, 1.0-1.8 parts of glycerol, 0.2-1.2 parts of ascorbic acid, 0.2-1.6 parts of citric acid, 0.2-1.2 parts of table vinegar and 0.2-1.2 parts of lactic acid. The invention also discloses a making method of the low-temperature air-drying fish. The low-temperature air-drying fish has the characteristics of low water activity, low sodium salt and low nitrite; the problem that the low-temperature air-drying fish is easy to go bad and poor in safety is solved; the product has longer shelf life, no environment pollution is caused in the whole production process, the utilization ratio of resources is high, and the equipment investment is small.

The invention provides a goat feed formula which comprises coarse feed and concentrated feed. The coarse feed is mainly prepared from bagasse, forage grass, brewer's grain, fruit processing leftovers, goat manure, salt, shell powder and EM bacterium liquid. The concentrated feed is mainly prepared from corn, wheat bran, soybean meal, malt sprouts, soybean cakes, bran, dry fish powder, salt, yolk powder, dry grass powder and freeze-dried carrot powder. According to the feed formula, the goat feeding cost is reduced greatly, the coarse feed is fermented to generate a large quantity of beneficial bioactive substances, immunity of goats can be improved, and the disease attack rate of the goats is reduced greatly, so that the quantity of used veterinary drugs is reduced, and quality and food safety of mutton are improved; moreover, by means of EM fermentation, macromolecular substances can be decomposed into micro-molecular substances, which is beneficial for digestive absorption of the goats. Tea-oil cakes are added into the coarse feed, are good feed raw materials after being fermented, and can have a function of eliminating round worms, nematode, fasciola hepatica, tapeworms and the like in the goats.