43 results about "Dried fish" patented technology

The invention belongs to the technical field of drying equipment, and particularly relates to drying equipment and a working method thereof.The drying equipment is characterized in that a cutter in a foam crushing mechanism rotates around a vertical shaft so as to crush foam generated by fish collagen peptide deposited in an inner cavity; a cutter in the foam crushing mechanism rotates around a transverse shaft so as to separate fish collagen peptide on the cutter; the problem that in the process of drying the fish collagen peptide solution, generated foam expands to the limit and is broken, so that the vacuum degree fluctuates can be solved, meanwhile, the foam breaking mechanism rotates while revolving, and the fish collagen peptide solution bonded to the cutter is thrown away under the action of centrifugal force in two different directions; the situation that due to local high temperature of the surface of the cutter, fish collagen peptide adhering to the cutter is crystallized is avoided, nitrogen is supplemented into the inner cavity, and even if a fish collagen peptide solution is decomposed to generate oxygen, it can be guaranteed that the oxygen concentration in the inner cavity is kept at the low level.

The invention discloses a staphylococcus carnosus chromophore strengthening method based on regulation and control of exogenous additives and application of the staphylococcus carnosus chromophore strengthening method in salting dried fish. The staphylococcus carnosus chromophore strengthening method comprises the following steps: mixing a methemoglobin solution with broth, adding the exogenous additives, and constructing a simulation system; inoculating staphylococcus carnosus into the simulation system for culturing, and observing the color change of the simulation system; wherein the exogenous additive comprises one or more of L-arginine, tea polyphenol, ascorbic acid or tocopherol. One or more of L-arginine, tea polyphenols, ascorbic acid or tocopherol are used as exogenous additives for synergistic fermentation with staphylococcus carnosus, so that the redness value of the salted dried fish is remarkably increased.

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.

This invention discloses a fish mucus-methacrylated gelatin hydrogel with lubricating and drag-reducing properties and its preparation method. The hydrogel preparation process is as follows: First, a methacrylated gelatin hydrogel precursor (GelMA) is prepared by amidation reaction of methacrylic anhydride (MA) and gelatin (Gel). Then, gelation is achieved by hydrogen bonding between freeze-dried fish mucus (MC) and GelMA, and by photocrosslinking of the GelMA precursor and polyethylene glycol diacrylate (PEGDA) under ultraviolet light at 365 nm, thus obtaining the mucus-methacrylated gelatin hydrogel (MC-GelMA). The hydrogel prepared by this invention exhibits excellent anti-swelling properties and mechanical strength. Simultaneously, this hydrogel also possesses good lubricating and drag-reducing properties, making it suitable for use as a drag-reducing material for ships.

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.

To provide: an agent that reduces a strange taste while holding saltiness in a seasoning; and a method therefor.SOLUTION: A strange taste reducing agent for potassium chloride which contains steam distillate of dried fish flakes is prepared. Further, according to one embodiment, a seasoning is prepared by a method including: putting dried fish flakes into a container and introducing steam into the container; extracting a volatile component at 60-130°C; cooling the extracted volatile component to 6-70°C to collect steam distillate of the dried fish flakes; and blending the collected steam distillate of the dried fish flakes together with potassium chloride.SELECTED DRAWING: None

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.

The purpose of the present invention is to provide a flavor material for dried aquatic products such as dried fish and dried aquatic products. It is found that a heat-treated product containing a yeast extract containing glutathione and a material containing a polyunsaturated fatty acid has a flavor like a dried aquatic product.

The utility model discloses a vertical material ejection mechanism for blanking seasoned dried fish, which comprises an air cylinder, the air cylinder is detachably fixed and matched with a mounting table through a mounting rack and a first fastening screw, the air cylinder is arranged at the middle position of the top of the mounting rack, and an output shaft of the air cylinder penetrates through the mounting rack and then is detachably provided with a mounting piece. A top head is detachably arranged at the bottom of the mounting part, a circular truncated cone part is arranged at the top of the top head, a cylindrical part is arranged at the bottom of the top head, the circular truncated cone part and the cylindrical part are concentric and coaxial, the radius of the bottom of the circular truncated cone part is the same as that of the cylindrical part, the top head and the mounting part are smoothly connected through the design of the circular truncated cone part, and a protruding platform is avoided. And the small dried fish is taken out in the reciprocating motion.

The invention belongs to the technical field of aquatic food products, and particularly relates to a method for regulating and controlling the rehydration quality of freeze-dried fish gelatin based on a collagen microstructure. The method comprises the following steps: sequentially carrying out lipase aqueous solution soaking, water washing, water bath heating, ultrasonic treatment, water soaking, fishy smell removal solution soaking, water washing, pre-freezing and gradient freeze drying on fish gelatin to obtain the freeze-dried fish gelatin with improved rehydration quality. According to the method, the collagen microstructure in the fish gelatin is regulated and controlled through an ultrasonic synergistic heat treatment technology, the rehydration quality of the freeze-dried fish gelatin is improved, meanwhile, texture collapse and color deterioration are avoided, and the form integrity, nutrition and flavor quality of the fish gelatin are effectively kept; the method is short in production flow, low in energy consumption, high in process stability and suitable for large-scale continuous production.

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.

According to the method for improving the storage stability of the fish gelatin, the dried fish gelatin is subjected to ultraviolet irradiation treatment in a constant-temperature and constant-humidity environment, so that the storage stability of the fish gelatin is improved; the method is simple, and the microcosmic cross-linking properties of the modified fish gelatin collagen, including hardness, protein cross-linking, fish gelatin color, smell and the like, are more stable.

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.

The invention relates to the technical field of dried fish production, and discloses a raw fish washing device for dried fish production, which comprises a cleaning box, a first conveying belt and a second conveying belt, and further comprises a flushing bin integrally formed at the bottom of an inner cavity of the cleaning box, and partition bins are arranged at the top of an inner cavity of the flushing bin at equal intervals; a servo motor drives a rotating disc to rotate in a flushing bin, multiple sets of connecting shafts on the circumference of the rotating disc rotate synchronously, so that two sets of guide wheels at the end of a connecting plate can roll into corresponding path grooves, blocking and reversing are conducted through corresponding reversing grooves, and therefore partition bins at the outer ends of the connecting shafts can rotate by one circle; and in this way, under cooperation of the first flushing nozzles, multiple faces of the outer side of the raw fish can be flushed, blood on the surface of the raw fish can be fully flushed, and the problem that when the raw fish is conveyed and flushed, a blind area exists between the surface of the raw fish and the conveying belt, and consequently the outer side of the raw fish is not fully cleaned is solved.

The invention discloses a barbeque sauce with tomato flavor and a preparation method thereof, and relates to the field of barbeque sauce preparation. The barbeque sauce with the tomato flavor consists of the following raw materials in percentage by weight: 15-35% of tomatoes, 10-30% of edible vegetable oil, 15-45% of water, 2-10% of peanuts, 2-3% of sesame seeds, 1-5% of edible wheat bran, 0.5-2% of garlic bulbs, 0.5-2% of onion bulbs, 0.1-2% of shrimp meat, 0.1-2% of dried fish, 0.1-2% of edible spices, 2-8% of fermented soy sauce, 1-5% of fish sauce, 2-8% of white granulated sugar, 1-5% of edible salt, 1-5% of chilies, 0.1-1% of a yeast extract and the balance of water. The sum of the weight percentages of the raw materials is 100%. A segmented stir-frying process is adopted, so that the product is extremely strong in flavor layering sense, has the nut fragrance and salty and delicious taste of a traditional barbeque sauce, also has fresh sour taste brought by tomatoes, effectively neutralizes the greasy feeling, and is more palatable and appetizing.

The present application relates to a kind of combined dryer for drying fish meal and bone meal, including dryer body, the dryer body is provided with feed pipe, and the inside of dryer body is provided with rotating assembly, the top of the dryer body is provided with installation cap, and installation cap is provided with pressure relief mechanism;The present application improves the structure of the existing combined dryer for drying fish meal and bone meal, the improved combined dryer for drying fish meal and bone meal uses mechanical pressure relief instead of the pressure relief mode of existing pressure relief valve, which can prevent electronic equipment from being damaged due to the risk of dust entering, so the improved combined dryer for drying fish meal and bone meal can always have good pressure relief effect.

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 invention belongs to the technical field of aquatic food products, and particularly relates to a quality-improving swim bladder cleaning process which comprises the following steps: S1, selecting complete fresh swim bladders without lesion, tearing off surface fat layers, and flushing away surface blood and mucus with clear water; s2, soaking the swim bladder treated in the step S1 in a first cleaning solution for 1 time, wherein the temperature of the first cleaning solution in the soaking process is controlled within the range of the temperature 1; s3, soaking the swim bladder treated in the step S2 in a second cleaning solution for a time 2, wherein the temperature of the second cleaning solution in the soaking process is controlled within the range of the temperature 2; s4, the swim bladders treated in the step S3 are washed with clear water until the pH of washing liquid is 6.0-7.0, water is drained, and dried fish maw is obtained.The washing technology can efficiently wash impurities on the surfaces of the swim bladders, and the phenomena of dark color, fishy smell, oil rancidity and the like caused by extravasated blood and grease oxidation are inhibited.

The invention relates to an agricultural factory, and belongs to the technical field of facility agriculture and soilless culture. The whole greenhouse is a fully-sealed greenhouse composed of an inner film and an outer film, photovoltaic panels are laid on the outer film, and the greenhouse internally comprises a planting area, a fish culture area, a feeding area, a fly maggot production area and a processing area. A photovoltaic power generation system, an automatic temperature control system, a moisture recovery system, an LED lighting system, an irrigation system, a CO2 concentration control system, an element detection and supplement system and an intelligent control system are arranged in the greenhouse, pennisetum sinese is planted in the planting area, and products in the planting area and the fly maggot production area are used as feed of the fish culture area and the feeding area. The manure-containing water in the fish culture area is used for irrigating the planting area, the fish and animals are made into freeze-dried fish and freeze-dried meat, and thermoelectric water and fertilizer self-sufficiency can be achieved. The outer film of the double-layer greenhouse is used for resisting wind and laying a photovoltaic solar power generation panel and also has a heat preservation effect, and the inner film achieves the optimum temperature required by different crops under the conditions of the outer film, 24-hour illumination heat production and fishpond heat storage.

The utility model discloses a high-quality cold air drying production device for dried fish, and relates to the technical field of dried fish processing. The device comprises a box body, wherein an air blowing box is fixedly connected in the box body; a hanging assembly is arranged in the box body and comprises a transmission motor, the transmission motor is fixedly connected to the bottom of an inner cavity of the box body, the output end of the transmission motor is fixedly connected with a transmission rod, the surface of the transmission rod is fixedly connected with a rotating plate, and the bottom of the rotating plate is fixedly connected with a hook; and an air blowing assembly is arranged in the air blowing box. According to the utility model, through the work of the transmission motor, the transmission rod can be driven to rotate so as to drive the rotating plate to rotate, and the rotating plate drives the hook to rotate, so that the dried fish can be uniformly overturned and dried, and different parts can be uniformly dried by cold air; therefore, the situation that partial areas of the dried fish are excessively dried due to concentrated wind power is prevented.

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.

The present invention addresses the problem of providing a dried fish substitute which is produced using a vegetable protein as a main raw material. The present invention also addresses the problem of providing a dried fish substitute which has an appearance characteristic of dried fish when made into dried fish flakes. The present invention also addresses the problem of providing a dried fish substitute which has a texture characteristic of dried fish when made into dried fish flakes.　The present invention provides a method for producing a vegetable protein-containing dried fish substitute, the method comprising: a step for obtaining a water-containing shaped product which contains a vegetable protein in an amount of 10 mass% or more and has a water content of 40-80 mass% with respect to 100 mass% of the water-containing shaped product, and has a dense structure; and a step for obtaining a dried solid material by drying the water-containing shaped product.

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 present invention discloses a spiral-belt-type low-temperature drying device for dried fish, which relates to the technical field of dried fish production. The device comprises a low-temperature mechanism, which is arranged in the middle of the inner side of a slide rail and is used to place fish fillets. Airflow flows rapidly inside the low-temperature mechanism, removing moisture from the surface of the fish fillets and drying the fish fillets at low temperature. The device comprises a cylinder body, the inner side of which is slidably connected to a plunger rod, and the surface of which is fixedly connected to a bearing assembly. In the spiral-belt-type low-temperature drying device for dried fish, the plunger rod slides downward on the inner side of the cylinder body, and the bearing assembly and the sealing assembly are in close contact. The saving mechanism, driven by the slide, approaches the bearing assembly and conveys the airflow to a position between the bearing assembly and the sealing assembly. The sealing assembly heats the airflow, and a cooler cools the hydraulic oil inside the cylinder body, thereby solving the problem of large-scale destruction of amino acids in the fish fillets caused by high-temperature drying.

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.