417 results about "Dried shrimp" patented technology

The invention provides a method for preparing efficient phosphorus removal biochar by shellfish waste. The method includes: (1), washing and drying shrimp and crab shells for standby application; (2), putting products obtained in the step (1) in a muffle furnace, and pyrolyzing the products at the high temperature of 300-900 DEG C under the nitrogen condition or oxygen limiting condition for 0.5-3 hours to obtain the biobar. The shrimp and crab shells include at least one of crab shells, shrimp shells or lobster shells. The obtained biochar has excellent phosphorus adsorption effect, and adsorbing capacity of the biochar to the phosphorus can reach 180mg/g; the obtained biochar also has excellent heavy metal removal capability; modification of the obtained biochar is not needed, preparation process is simple, raw materials are easy to obtain and cheap, and the biochar has quite broad market application prospect.

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 provides a method for extracting chitin from dried shrimp shells and belongs to the technical field of comprehensive utilization of aquatic product processing wastes. In order to solve the problem of difficulty in treatment of a large amount of manganese-containing wastewater generated in decolorizing with potassium permanganate during the conventional chitin extraction process, small-molecule organic acid decolorization is applied in extraction of chitin. The method comprises the following steps: firstly roughly crushing the dried shrimp shells, carrying out enzymatic hydrolysis on crushed dried shrimp shells with a protease, deeply cleaning, adding hydrochloric acid for decalcification and then deproteinizing with a potassium hydroxide solution, finally decolorizing with small-molecule organic acid to obtain a solid and cleaning the solid to obtain decolorized chitin. When decolorization is carried out in the method, the molecular chain of chitin cannot be destroyed, the pollution is small and after the decolorization is carried out with the small-molecule organic acid and waste acid obtained by the solid-liquid separation is subjected to reduced pressure distillation and can be recycled for decolorization.

The fragrant chili paste is compounded with broad bean sauce, red small chili, chili paste, peanut paste, peanut, peanut oil, sea food paste, sugar, garlic, seasoning juice, rice vinegar, dried shrimp, sweet fermented flour paste, etc. and through mixing and boiling out. It may be served widely and suitable for various crowds with different flavors.

The invention discloses a turnip cake and a processing method thereof, relating to the field of foods. The turnip cake comprises the following raw materials in percentage by weight: 19%-30% of water-milling sticky rice flour, 1%-5% of potato refined starches, 1%-4% of pork, 0.1%-2% of soaked dried shrimps, 0.2%-1.5% of shallots, 30%-50% of cooked white turnips, 1%-5% of seasonings, 1%-4% of driedshrimp soaking liquor, and the balance of turnip cooking liquor. The processing method of the turnip cake comprises the following steps of: preprocessing the raw materials; cooking meat; mixing and stirring the raw materials; seasoning; steaming; packaging, and the like. The turnip cake deepens the industrial deep processing of turnips, thereby enabling the turnips to enrich dining-tables of people in more forms; and in addition, the processing method of the turnip cake is simpler, more convenient and easier to operate, simplifies the industrialized production process and remarkably enhances the quality of products.

The invention relates to an extraction method of astaxanthin and ornamental fish feed with astaxanthin, belonging to the field of ornamental fish culturing technology. The extraction method of astaxanthin comprises the following steps: (1) drying shrimp and crab shells, soaking the shell with acetic acid until the shells are softened, cleaning the softened shells and drying; (2) crushing and removing protein with protease; (3) preparing coarse extraction liquid of astaxanthin; (4) preparing coarse powder of astaxanthin; and (6) dissolving the coarse powder of astaxanthin with ethanol, and precipitating the astaxanthin with hydrochloric acid. The ornamental fish feed is characterized by comprising the following substances in percentage by weight: 5-15% of astaxanthin, 20-50% of animal protein powder and the balance of binder. The ornamental fish feed provided by the invention is complete in nutrition and rich in natural pigment--astaxanthin, and can provide comprehensive nutrition as well as pure natural astaxanthin for the ornamental fish body; and moreover, the astaxanthin not only can make the entire fish body bright and glossy, but also has anti-oxidation effect as well as remarkable effect on improving the fish constitution.

The invention discloses papaya and shrimp dried bean curd. The papaya and shrimp dried bean curd is prepared from the following raw materials in parts by weight: 120 to 130 parts of soybeans, 30 to 40 parts of red beans, 4 to 5 parts of green papaya, 7 to 8 parts of small dried shrimps, 1 to 2 parts of hawthorn leaves, 2 to 3 parts of medlar, 1 to 2 parts of pepper leaves, 2 to 3 parts of sweet potato vines, 1 to 2 parts of plum blossom, 2 to 3 parts of gynostemma pentaphyllum, 1 to 2 parts of bamboo shavings, 1 to 2 parts of caulis spatholobi, 1 to 2 parts of zinnia, 1 to 2 parts of white hyacinth bean, 2 to 3 parts of prepared rehmannia root, and 1 to 2 parts of polygala tenuifolia. The nutritional value of the dried bean curd is improved by adding the small dried shrimps into the dried bean curd; the small dried shrimps are soaked by enzymatic hydrolysate of the papaya first and then are fried, so that the flavor of the small dried shrimps is unique, and the nutrients are easily absorbed; a traditional Chinese medicine extracting solution is added, so that the dried bean curd has the effects of stimulating appetite, helping digestion, relieving cough, resolving phlegm, tonifying liver and kidney, nourishing yin, supplementing blood, eliminating fatigue, and inducing diuresis to reduce edema.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention discloses a production method of baked puffing shrimp chips. The production method comprises the following steps: (1) burdening: preparing main ingredients by using the following components according to weight content: 86%-87% of freeze-dried shrimp powder, 2.1%-2.3% of soybean protein powder or wheat flour, 2.1%-2.3% of corn starch, 0.4%-0.6% of L-glutamic acid, 4.8%-5.0% of white sugar, 1.4%-1.5% of salt, 0.6%-0.7% of butter or milk, 1.5%-2% of baking powder and 0.04%-0.06% of calcium sulfate or calcium carbonate; (2) adding water into the main ingredients, evenly pulping and standing; (3) adding water into slurry obtained in the step (2), evenly beating, then pouring into a mould, spreading out and compacting to the thickness of 2.5-3.0mm; afterwards baking at 120 DEG C for 35-45 minutes together with the mould; and after the completion of baking, cooling to room temperature and demoulding to obtain the puffing shrimp chips. The shrimp chips produced by adopting the production method have the characteristics of being puffing, sweet and crisp.

The present invention relates to sea fresh thick chilli sauce which is made by using chilli, ham, onion, garlic and edible oil as main raw material and using dried shrimp, fish powder, shellfish tendon, essence as auliliary material and possesses the advantages of nutrious, pure taste, good mouth feel and thick sea fresh taste, long storage period etc.

Disclosed is peanut sauce with tuber magnatum and a preparation method thereof. Raw materials of the sauce comprise, by weight, 80-90 parts of peanuts, 3-4 parts of acanthopanax, 2-3 parts of perilla leaves, 3.5-4 parts of camellia sinensis (L.) O.Kuntzethea sinensis L., 4-5 parts of motherwort, 4.5-5.5 parts of elderberry flowers, 1-2 parts of pleurospermum hookeri C.B.Clarde var. thomsonii C.B.Clarke, 2-3 parts of viola formosana hayata, 10-12 parts of cherries, 20-23 parts of Chinese cabbage, 10-11 parts of pistachio nuts, 1-1.2 parts of tuber magnatum, 4-5 parts of beer, 7-8 parts of dried shrimps, 2-3 partos of oyster sauce, 15-17 parts of shiitake mushrooms and 4-5 parts of nutrition additives. The peanut sauce is fine in mouthfeel, simple in preparation technology, and reasonable and scientific in formula. With the added tuber magnatum, the sauce is rich in fragrance and is unique in flavor. With the pistachio nut which is rich in vitamin E and fat, the sauce has effects of antisenescence and moistening the intestines and relaxing bowel. In addition, with addition of various Chinese herbal medicines, the sauce has effects of activating blood and freeing collateral vessels, moving qi and harmonizing the middle, and tonifying kidney and strengthening stomach.

The invention discloses an industrialized production method for glutinous rice dumplings. The method comprises the following steps: using raw materials including pork belly, bone and tenderloin flesh, washing and slabbing the pork belly, washing and boiling the bone in boiling water, and mincing the tenderloin flesh; using vegetables including champignon, dried shrimps (dried oyster or egg yolk), and Chinese chestnut (peanut, lotus seed, red bean, henry steudnera tuber, bamboo shoot or the like), and washing and soaking; washing and soaking glutinous rice, and draining for use; soaking, cleaning, and boiling zongzi leaves for further using after cooling; stewing the bone to obtain bone soup; taking out the pork belly, vegetables and bone soup for stewing to obtain stewed meat and stewed soup; frying the tenderloin flesh to fry out lard oil, adding shallots for stir-frying again, fishing up the shallots and the oil residue in a boiler, and adding glutinous rice and the stewed soup for frying; packing the glutinous rice, the stewed meat and glutinous rice in the zongzi leaves, cooking and taking out for cooling; and performing vacuum packing, and high-pressure sterilization. Due to the adoption of the method, the industrialized production for the glutinous rice dumplings is realized.

The invention belongs to the technical field of food processing, and relates to the technology of vacuum freeze-drying shrimp meat, which comprises technical units for pretreatment, prefreezing, sublimation drying, resolution drying, posttreatment and the like of raw materials. In the technology, fresh pond crayfish are shelled, cleaned, drained and put in a drying oven for prefreezing, the frozen pond crayfish enter a sublimation drying stage at the required temperature, and is subjected to resolution drying and packaged to obtain high-quality freeze-drying shrimp meat. The freeze-drying shrimp meat has the prominent advantages of keeping the original color, fragrance and taste and nutrition, along with long quality guarantee period, high rehydration, convenience for cooling and the like.

The invention discloses bean dreg sauce. The bean dreg sauce comprises the following main materials, base sauces and seasonings in parts by weight: main materials, comprising 35-45 parts of bean dregs, 15-25 parts of edible oil, 2-4 parts of dried shrimp, 1-3 parts of dried shiitake, 4-6 parts of green onions, 4-6 parts of garlic and 3-5 parts of capsicum frutescens; base sauces, comprising 1-3 parts of bean sauce, 6-10 parts of chili sauce, 0.5-1 part of hoisin sauce and 1-2 parts of Zhuhou sauce; seasonings, comprising 0.5-1 part of oyster oil, 0.5-1 part of chicken powder, 0.2-0.6 part of monosodium glutamate and 0.1-0.5 part of salt. The bean dreg sauce is spicy and delicious.

The invention discloses a method for preparing superfine nano-scale shrimp sauce and shrimp meal nutriment which can be absorbed and utilized by human bodies by performing secondary processing on the waste shrimp heads and dried shrimps in aquatic product processing. The method comprises the following steps of: preparing the superfine shrimp sauce with the granularity less than 1 micro from the cleaned shrimp heads and dried shrimps by boiling, primarily crushing, softening the shrimp shells, finely crushing and ultra-micro grinding and refining; and preparing instant dried shrimp powder with the moisture content less than 7 percent through spray drying. The nano-scale product has smooth mouthfeel and delicious taste of fresh shrimps, and is particularly suitable to be used as a calcium supplement nutritional and health care food for the old and children.

The invention belongs to the technical field of forage and relates to a preparation method of aquarium fish forage. The aquarium fish forage is prepared from wheat malt, fish meal, chicken liver powder, silkworm chrysalis powder, whole egg powder, dry shrimp powder, dehydrated spinach, red yeast rice powder and soybean protein peptide. The aquarium fish forage contains essential nutrients such as proteins, carbohydrates, fat, inorganic salts, vitamins and cellulose, and also contains a red yeast rice pigment, a plurality of digestive enzymes and protein peptides. Through utilization of the aquarium fish forage, aquarium fish has a good color and a high ornamental value. The aquarium fish forage can reduce the amount of harmful microbes in the fish intestinal tract, can improve an internal metabolic hormone level of aquarium fish, can improve disease resistance of aquarium fish and can prolong an aquarium fish life.

The invention provides a dried shrimp meat floss containing vegetable protein, comprising the following raw materials by weight: 200 to 230 parts of shrimp meat, 30 to 40 parts of soya bean, 20 to 30 parts of mung bean, 30 to 40 parts of japonica rice, 10 to 20 parts of the seed of Job's tears, 4 to 5 parts of Galium aparine L., 4 to 5 parts of common bletilla, 3 to 4 parts of mulberry leaf, 3 to 4 parts of unprocessed rehmannia root, 3 to 4 parts of galagal rhizome, 4 to 5 parts of glossy ganoderma, 3 to 4 parts of red sage root, 3 to 4 parts of lotus plumule, 2 to 3 parts of sesame leaf, 3 to 4 parts of Chinese dwarf cherry leaf, 10 to 15 parts of green tea, 50 to 70 parts of rice wine, 20 to 30 parts of curry powder, 5 to 10 parts of minced ginger, 20 to 40 parts of salt, 20 to 30 parts of soy, 10 to 50 parts of white sugar, a proper amount of olive oil and a proper amount of water. According to the invention, the dried shrimp meat floss is rich in animal protein and vegetable protein, can be easily absorbed by a human body and has rich nutrients and delicate taste; cereals are especially added, so the contents of starch and dietary fiber in the floss are increased; extracts of medicinal traditional Chinese medicinal materials like Galium aparine L. and common bletilla with cold dispelling, pain relieving and beauty fostering effects are added; thus, the dried shrimp meat floss is especially applicable to females and ideal health food for females.

The invention discloses a novel method for making cooked dried fishes/shrimps. Finished products are obtained by preparing raw materials, pretreating the raw materials, seasoning flavoring soup, baking the obtained products and packing the obtained products in vacuum. The method has the advantage of ensuring not only the original delicious degree of fishes/shrimps but also the fine meat quality and good taste of the dried fishes/shrimps, along with convenience, practicability, simple process and suitability for industrial production.

The invention relates to a meatball and a preparation method thereof, belonging to the technical field of food and processing methods thereof. The meat ball comprises the following raw materials, by weight ratio: 150-200 parts of lean meat, 10-20 parts of dried shrimps, 80-90 parts of chicken gristle, 30-40 parts of eggs, 10-30 parts of chicken bone stock, 30-40 parts of flour, 4-8 parts of angelica, 50-60 parts of yam, and 5-9 parts of salt. The preparation method comprises: 1) washing the lean meat, dried shrimps, chicken gristle, angelica, and yam; 2) placing the lean meat and chicken gristle into a meat grinder and mincing to meat and bone paste; 3) mixing the dried shrimps, angelica and yam and chopping into small pieces; and 4) mixing the meat and bone paste with the small pieces of dried shrimps, angelica and yam, adding the eggs, chicken bone stock and salt, and preparing to be balls with a size of 4-6 cm in diameter after mixing uniformly. The meat ball of the invention is delicious, and can fortify one's health.

The invention provides a cat food with abundant nutrition. The cat food comprises, by mass, 15-20 parts of crab shell, 15-20 parts of fish meal, 2-3 parts of dried shrimp, 0.6-0.9 parts of fish bone meal, 0.5-0.8 parts of minced chicken, 0.1-0.5 parts of chicken liver, 20-30 parts of corn flour, 5-8 parts of sweet potato powder, 4-6 parts of milk powder, 1-2 parts of boiled egg, 0.5-0.8 parts of calcium powder, 0.8-1.2 parts of hawthorn fruit powder, 1.5-2.5 parts of dehydrated carrot, 1.4-1.8 parts of salt and 2-3 parts of vegetable. The cat food adopts meat and vegetable mixed matching, is suitable for tastes of pet cats, and has the advantages of reasonable nutrition matching, and abundant and comprehensive nutrition.

The invention discloses a method for producing a dried shrimp meat slice from low-value shrimp meat and belongs to the technical field of low-value aquatic product deep-processing. The method utilizes low-value shrimp meat as a raw material. Aiming at solving the problem that the low-value shrimp meat produces a fishy and bitter taste and has soft meat quality because of shrimp meat self-digestion and oxidation, beta-cyclodextrin and shrimp shell element are used and can mask the fishy and bitter taste of the shrimp meat by adsorption and embedding. The effects produced by glutamine transaminase improve a crosslinking degree of a shrimp meat protein and improve shaping effects so that the dried shrimp meat slice as a leisure food having good quality, delicious taste, rich nutrients and water content <=21% is obtained. The dried shrimp meat slice has the characteristics of long preservation period and eating convenience, retains a natural shrimp local flavor, has long aftertaste time, a bright color and good toughness and improves comprehensive utilization effects of the low-value shrimp meat. The method provides a novel approach for high-value utilization of the low-value shrimp meat.

The invention discloses a rotary-cut type integrated central feeding machine, and solves the problem of poor dredging effect in the prior art. The rotary-cut type integrated central feeding machine comprises an improved raw coal bin, a scraping device, a material pushing device, a hyperbolical or dried shrimp-shaped central feed hopper, an insert plate door, an intelligent electric cabinet and the like, wherein the hyperbolical or dried shrimp-shaped central feed hopper is connected with the feed opening of the raw coal bin; and the scraping device, the material pushing device and the insert plate door are controlled by the intelligent electric cabinet. The central feeding machine is designed reasonably, simple in structure, and convenient to mount, occupies no effective space of the improved raw coal bin, can be controlled intelligently, is high in practicability, mainly used for solving the problem of coal blockage of the improved raw coal bin of a coal burning power plant, is suitable for conveying raw coal of various qualities and types, and coal slime, and is also suitable for material conveying stock bins in other industries.

The invention discloses a functional feed additive for raising livestock. The functional feed additive is mainly prepared from the following raw materials in parts by weight: 97 to 102 parts of star anise, 0.01 to 0.03 part of sodium selenite, 5 to 7 parts of soybean phospholipids, 0.1 to 0.3 part of EM probiotics, 7 to 9 parts of oysters, 1 to 3 parts of dried honeycombs, 1 to 3 parts of dried shrimp meat, 0.3 to 0.5 part of chicken gizzard membrane and 0.03 to 0.05 part of cod liver oil. According to the functional feed additive, food therapy is adopted, so that the use of disease prevention and control medicaments is reduced, the physique of animals is strengthened, and the meat flavor of the animals is improved; the functional feed additive has broad application prospect in actual production.

The invention relates to a satay seasoning, in particular to composite satay paste and a preparation method thereof. The composite satay paste comprises satay powder, minced onion, minced garlic, sesame paste, sand ginger powder, clove powder, vanilla powder, red chilli powder, refined salt, white sugar, vegetable oil, peanut kernels, dried shrimps and dried fish. The preparation method for the composite satay paste comprises the following steps of: adding the vegetable oil into a pot, and heating; putting the minced onion, the minced garlic and the sand ginger powder into the oil pot; adding the satay powder, and stir-frying until the satay powder is fragrant; crushing the peanut kernels, the dried shrimps and the dried fish and putting into the pot for stir-frying; adding the sesame paste, the clove powder, the vanilla powder and the red chilli powder, and stirring uniformly; and adding the refined salt and the white sugar, and stirring uniformly. The satay paste is obvious in seasoning, delicious in taste and pure in flavor, and is suitable to be eaten by people; and a preparation process is simple, raw material sources are abundant, cost is low, and large-scale industrial production can be realized.