613 results about "Fish bone" patented technology

The invention relates to a method for preparing compound amino acid chelate calcium from low-value freshwater fish bones. The method comprises the following steps: washing and steaming fish bones andthen soaking the fish bones in sodium hydroxide; then washing the fish bones to be neutral; drying and pulverizing the fish bones; extracting calcium in fish bone powder by an acidolysis method; chelating calcium ions in the fish bone powder by using compound amino acid; carrying out centrifugation to obtain clear liquid; washing an obtained product twice by absolute alcohol and then carrying outcentrifugation to obtain precipitates; and drying and pulverizing the precipitates to obtain a calcium acid chelate capsule product. The invention firstly adopts the fish bones which are by-products of processing low-value freshwater fishes to prepare the compound amino acid chelate calcium, thereby greatly improving the additional value of the by-products of the freshwater fishes. Proved by an animal experiment, the compound amino acid chelate calcium has thighbones calcium content of a rat of 32.81-43.41 and thighbones calcium retention rate of 5.30-16.30. If the compound amino acid chelatecalcium is matched with VD3, the bioavailability can be increased more and the effect of calcium supplement is improved. The calcium supplement effect of the compound amino acid chelate calcium is equivalent to the calcium supplement effect of calcium gluconate and higher than the calcium supplement effect of calcium carbonate, but the calcium retention rate of the compound amino acid chelate calcium is obviously higher than that of the calcium gluconate group and the calcium carbonate group.

The invention discloses a high-calcium fish ball and a manufacture method thereof. The fish ball is made of minced fillet, fishbone paste, egg white, refined salt, monosodium glutamate, white ground pepper, garlic powder and the like according to fixed proportion. The manufacture method comprises the steps of 1 pretreating fish heads or fish bones, rinsing fresh chub heads or fish bones with ozone water, and washing the fresh chub heads or the fish bones with tap water; 2 manufacturing bone paste with the fish heads or the fish bones, and sequentially grinding the washed fish heads or the washed fish bones with a bone paste machine to obtain fish bone paste of certain particle diameter; 3 chopping and stirring, and placing weighted raw materials in a chopping and stirring machine to be chopped and stirred, continuously adding icy water to control temperature; 4 forming, and placing the chopped and stirred materials in a ball machine to be stirred to be formed; 5 heating to form, placed formed fish balls in water, and fishing the fish balls in tap water to be cooled when the fish balls float up; and 6 refrigerating, freezing the cooled fish balls with a double spiral quick freezer, and placing the fish balls in a refrigerator to be refrigerated. The high-calcium fish ball and the manufacture method are reasonable in formula, the raw materials are easy to obtain, production cost is low, and the manufacture method is easy to use, convenient to operate and suitable for industrialized production.

The invention discloses a three-no one-high method for cultivating nectarines in a greenhouse, which is a method for cultivating nectarine trees which have no trunk, no multi-layer boughs, no side branches at high planting density, namely, the trees are cultivated to grow only boughs with no truck, no multi-layer boughs, no side branches, the boughs grows into fruit branches directly, the whole trees are in a fish-bone sector shape, and the planting density that the row spacing is 1.6 to 2.8 meters and the planting spacing is 0.75 meter. The cultivation method makes full use of sun light for photosynthesis together with the sufficient nutrients supplied to the nectarine trees by the soil and reduces the nutrient consumed by the nectarine trees for growth and respiration, thereby reducing the time for fruit bearing, improving the fruit output, enhancing the appearance of the fruit and facilitating the management of the fruit trees.

A preparation method of an oceanic ossein peptide calcium chelate biological calcium supplement includes the steps of enzymolysis, chelation and precipitation. Enzymolysis includes adding alkaline protease in fish bones for enzymolysis, and adding papain for enzymolysis to obtain ossein peptide. Chelation includes adding calcium source into ossein peptide solution for chelation reaction. Precipitation includes precipitating chelation liquid with anhydrous ethanol to obtain oceanic ossein peptide calcium chelate. Waste fish bones of oceanic fish product processing are used as raw material to prepare faint yellow powdered fish ossein peptide without fishy smell, and the fish ossein peptide is chelated with calcium chloride. The oceanic ossein peptide calcium chelate is dissolved into faint yellow liquid under meta-acid conditions. Structural identification of the chelate with Fourier transform infrared spectrum shows that calcium ions are combined with -COOH and amino in polypeptide to form coordinate bonds, and accordingly a novel oceanic ossein peptide calcium chelate is generated. Waste fish bones of oceanic fish product processing are used as raw material to prepare ossein peptide, resources are fully utilized, raw material is safe and nontoxic, no harmful substances are participated and generated in the preparation, process is simple, cost is low, and the oceanic ossein peptide calcium chelate is applicable to preparation of health care products and drugs for calcium supplement.

The invention relates to the field of marine active substance preparation from aquatic animal processing byproduct sources, and aims to provide a simple and quick high-extraction-rate comprehensive utilization technique of marine fish bones. The technique provided by the invention comprises the following steps: processing the raw material, crushing the fish bones, extracting chondroitin sulfate, carrying out enzymolysis on the filtrate to remove proteins, inactivating enzymes at high temperature, precipitating the chondroitin sulfate, removing fat from the filter residues, extracting collagen, salting out the collagen, collecting collagen, dialyzing the collagen, and carrying out freeze-drying and the like. The invention is simple and quick, has the advantage of high extraction rate, and achieves the goal of simultaneously producing chondroitin sulfate and collagen.

The invention relates to a technique method for the completion of fishbone branch well drilling. The technique method comprises the following steps: after an uncased hole hanger and a tail pipe are put down after the completion of a main well bore, a plurality of branch window whipstocks and windowing tools are put down one by one; each branch well bore is drilled respectively, the uncased hole hanger and a completion pipe column are put down to complete drilling and finally the tail pipe is suspended at a technical bushing through a hanging-up packer in pipe. The method has the advantages that: the reducing of the size of the main well bore of the fishbone branch well completed by the method, which is caused by the branch well bore does not occur, the number of the branch well bore is not limited and the bare area of the oil coat can be increased to the greatest extent. The method can drill fishbone branch wells at any type of oil coat, and cold production and thermal production can be carried out to the completed branch well; as all the well bores are put down with sieve pipes to fulfill well completion, the service life of the branch well can be prolonged.

The invention discloses a fishbone soup product and a preparation method thereof. The fishbone soup product is prepared by the steps of: selecting aquatic product leftovers such as fish head, and fish steak as raw materials, and preparing delicious nutritious fishbone soup product after crushing and stewing the raw materials and sterilization of the soup. The fishbone soup is rich in protein, phosphatide and calcium, has delicate taste but no fishy smell basically, and can be used as seasoning to produce products of various special flavors according to the requirements of eating and cooking. By crushing raw materials as fish head and fish steak into granular fish bones before making fishbone soup, bone collagen, unsaturated fatty acid, protein, trace elements as calcium and the like are better dissolved in the process of soup making, and time and energy needed in stewing are saved. The preparation method of fishbone soup product is advantaged in that: fish leftovers can be fully utilized, and waste of resource is reduced.

Bones, bone fragments, and shell fragments on or near the surface of processed animal flesh may be detected by detecting their fluorescent emissions. The surface of the flesh is illuminated with UV or visible light to elicit fluorescence of animal bones or shells, and the fluorescent light emissions are measured at first and second different wavelengths, which wavelengths are selected to yield a substantial difference between the ratio or subtractive difference for bones or shells and the ratio or subtractive difference for animal flesh. The ratio and/or subtractive difference of the fluorescent light emissions at the first and second wavelengths is calculated, and the presence of bone, bone fragment, or shell fragment is determined therefrom.

The invention relates to a glycopeptide mixture product and application thereof in preparing a medicament for improving the nutritional status and immunologic function of tumor patients receiving radiotherapy and chemotherapy and health food or food. A glycopeptide mixture is prepared by mixing marine oligopeptide and bioactive polysaccharide according to certain proportion. The marine oligopeptide is a group of oligopeptide mixtures with low molecular weights which are produced by taking fish skin, fish meat or fish bone of marine fishes as main raw materials through enzymatic hydrolysis, can be dissolved by trichloroacetic acid, and have relative molecular mass less than 1,000, and has the characteristics of easy absorption, quick absorption, low viscosity, good water solubility, and the like. The bioactive polysaccharide comprises lentinan, ganoderan, grifola polysaccharide, panaxan, lycium bararum polysaccharide and algal polysaccharide. Animal experiments and clinical observation prove that the glycopeptide mixture prepared by mixing the marine oligopeptide and the bioactive polysaccharide has the effect of improving the immunologic function of tumor-bearing mice and the nutritional status of the tumor patients receiving radiotherapy and chemotherapy.

The invention provides a green production method of chilled fillets. The method mainly comprises the following steps: preparing raw material fish, temporarily cultivating fish in cold water, performing movement bloodletting in cold water, preprocessing (removing scales, heads, tails and internal organs), cleaning with cold water, cutting into slices, removing fish bones and repairing, grading, sterilizing with electrolyzed ozone water, dewatering, spraying for coating, drying the water on the surface of fish, sterilizing with ultraviolet, performing atmosphere packaging and transporting. The main characteristics of the method of the invention are as follows: 1) electrolyzed ozone water and ultraviolet are used to sterilize the fillets and reduce the initial microbial content of raw material, chlorine dioxide and preservative are not used so as to ensure that the production technology is green and environmentally friendly; 2) temporarily cultivating in cold water, low-temperature movement bloodletting and whole-process low temperature operation are adopted to effectively control the microbial spoilage of the chilled fillets, reduce fat oxidation and protein degradation and ensure the freshness of the product; and 3) the green composite film preservative is coated on the chilled and sterilized fillets, thus effectively prolonging the shelf life of the chilled fillets.

The invention discloses an aquatic feed processing device. The device comprises a processing box, a base, a crushing box and a cut-off box; the processing box is installed on the top of the base, a punching tube is installed at the bottom inside the processing box, a feed delivery pipe is installed on the top of the punching tube, a solenoid electric valve is installed on the feed delivery pipe, aforming die is installed on one side of the punching tube, and die holes are uniformly formed in the forming die. Accordingly, by installing the crushing box, a crushing roll is installed in the crushing box, the crushing roll is driven by a motor to rotate at a high speed, raw materials such as fish bones are ground and crushed, and processing and shaping are facilitated; by arranging a feedingpipe, other organic matter is added into the crushed materials conveniently; meanwhile, by installing a stirring shaft, stirring blades are uniformly installed on the stirring shaft, and different rawmaterials are fully stirred and mixed conveniently.

The invention relates to instant hand-ripped fish and a preparation method of the instant hand-ripped fish. The instant hand-ripped fish is characterized in that a basic production process is completed through raw material fish preparation, pickling, variable-temperature air cooling drying, slight frying deodorization, pickling for taste enhancing, vacuum package, fish bone sterilization and crisping and outer package. The color of the produced instant hand-ripped fish is shallow brown, the fragrance is intense, and the fish is crispy but not mushy and can be directly eaten through being ripped into small blocks by hand. The invention also provides a processing method of the instant hand-ripped fish with the advantages that the eating is safe, no any additives are added, the quality guarantee period can reach more than 180 days, and all of the color, the fragrance and the taste are good.

The invention relates to a method for processing a high calcium fish meat blended sausage, belonging to the technical field of food processing. With fish flesh, meat of poultry and livestock or meat paste as well as calcium (calcium sources of fish bone calcium, beef bone calcium, pig bone calcium and the like) as raw materials, the method comprises the following steps: firstly cleaning the fish flesh and meat, removing bones, tendons and myolemma of the meat of poultry and livestock, scaling and decaptitating on the fish flesh, removing fish bone, removing fish skin, removing viscera, and removing the fish odour; and then slicing, pickling, mincing, chopping and uniformly stirring the meat of poultry and livestock or meat paste, minced fish, calcium powder and condiment according to the ratio, carrying out vacuum chopping and stirring and vacuum filling, and carrying out curing, sterilizing, cooling and storing. By applying the method in the invention, the taste of the sausage is improved, the sausage has the flavours of fish and meat, and the processed calcium sources are added during the processing process, thus high quality high calcium fish meat blended sausage can be produced.

The invention relates to a health care minced fillet and a method thereof. The minced fillet is prepared by the following components in proportion: 40-60 portions of fish meat by weight, 3-5 portions of edible gelatine by weight, 3-5 portions of lotus nut starch, 5-8 portions of egg white by weight, 4-6 portions of potato or konjaku flour by weight, 4-6 portions of corn starch by weight, 3-5 portions of water solution of longan, Tangerine Peel and Chinese wolfberry by weight, 10-15 portions of water-boiling solution of fish skin, fish head, fish scale and fish bone by weight, 4-6 portions of pure water by weight, 4-6 portions of flavouring spice powder by weight. The minced fillet has no preservative and any other chemical components harmful for human body, which can be used for producing food after re-stirring uniformly.

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.

The invention relates to a processing method of changing food waste into resources. Ethanol, methane, liquid fertilizers, solid fertilizers, pet food and the like can be obtained through the following steps of food waste solid and liquid separation and respectively treatment after the food, the potato type, the vegetable melon and fruit type, the animal meal and fish bone type and rubbish sundries are sorted from the solid, and oil for producing biodiesel, soap and glycerin, purified water used for fish culture, water plant planting and farmland and garden irrigation and the like can be obtained after liquid treatment. The methane is used for combustion after being dewatered, and is used for electric power generation after being desulfurized, and the waste heat of the electric power generation is reused. The method of the invention fully utilizes waste materials, produces various products, and has the advantages of low energy consumption and high yield.

The present invention uses fish bones and fish hard parts to remediate, clean-up, stabilize, immobilize, or otherwise treat metal-contaminated water, soil or waste of any sort. The fish bones and fish hard parts can be mixed in with soils and wastes, or emplaced as a permeable reactive barrier in a trench or excavation, or emplaced as a liner or barrier surrounding a waste form, disposal site, or contaminated site. All that is needed is intimate contact between the fish bones and fish hard parts and the contaminated waste form, soil particles, or water. In a system of, for example, soil, waste, groundwater, surface water, waste streams, or the digestive tracts of animals, the presence of fish bones and fish hard parts reduces the amount of metal that can mobilize and migrate out of the system. Fish bones and fish hard parts remove metals from waters passing through the system or originating within the system. Fish bones and fish hard parts reduce the bioavailability of metals to organisms coming into contact with the system and from water leaving the system. The fish bones and fish hard parts can be mixed with any other material, e.g., gravel, sand, clay, zeolites, soils of all types, iron filings, cement, compost, straw, or organics of all types.

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.

The prsent invention utilizes waste produced by producing fish product and low-value small miscellaneous fishes, including fish head, fish bone, fish skin, fish scale, fin, fish tail, fish blubber and internal organ except fish gills and fish bile, as raw material and adopts the processes of preparing material, pulverizing, washing, drying, cooking, adding flavouring material, adding perfume to remove fishy taste, adding coagualting agent and stabilizing agent, and makes them into various fish products, such as fish jelly, fish vermicelli, fish flour, fish ball and fish soup material, etc. with rich nutrients, amino acids, protein and trace elements, of calcium and phosphorus, etc. necessary for human body.

The invention discloses a rapid-brewing production method of low-salt fish sauce, which comprises the steps of mixing fish viscera and soy sauce koji, and preparing into a fish viscera fermentation solution after the salt is added into the mixture for fermentation for a time at a low temperature; and then heating to dissolve the fish heads, the fish skins, the fish bones and the minced fish meal and the like with an acidic solution, after salting, cooling and pH regulating, mixing with the fish viscera fermentation solution for fermentation; and prepraring into the low-salt fish sauce after the steps that the fish meal without residues fermented to be mature is subject to after-maturation degreasing, heating and sterilization and filtering and the like. According to the invention, the fish viscera and the soy sauce koji are fermented at the low temperature, thereby not only inhibiting the growth and propagation of the spoilage microorganisms, but also fully utilizing the protease resource of the fish viscera; furthermore, an acidifying and heating and dissolving process is utilized to quickly dissolve collagen in a fish processing side-product, thereby being beneficial to reducing the fermentation time and having an effect on sterilizing the stale raw materials; and the combined after-maturation degreasing process is combined to further improve the flavor and quality of the fish sauce product.

The present invention is high calcium fish bean curd and its making process. The high calcium fish bean curd is made with refined crushed fish, fish soup and jellied bean curd, and the making process includes the following steps: making fish soup with fish bones through cooking and filtering, crushing fish meat, making jellied bean curd with soybean and halogen, adding calcium lactate into jellied bean curd, mixing fish soup, jellied bean curd and crushed fish meat in a pan, steaming in a steam kettle, packing and freezing. The high calcium fish bean curd as one kind of health food has rich nutrients, and is suitable for all people.

The invention relates to sea sedge-chicken egg roll. The sea sedge-chicken egg roll is composed of the following raw materials by weight: 400-420 parts of wheat flour, 180-200 parts of oat powder, 60-80 parts of egg liquid, 80-100 parts of pumpkin, 30-40 parts of carrots, 80-100 parts of chicken meat, 50-60 parts of the sea sedge, 30-40 parts of fish bones, 8-9 parts of gynostemma pentaphyllum, 7-8 parts of arundina graminifolia, 6-7 parts of caulis spatholobi, 7-8 parts of placenta hominis, 7-8 parts of glossy privet fruit, 5-6 parts of lotus flowers, 5-6 parts of leek flowers, 200-300 parts of milk, a proper amount of white granulated sugar, a proper amount of salt and a proper amount of water. Food materials such as the carrots and pumpkin are added, so that the sea sedge-chicken egg roll has rich vitamins, and is beneficial to human health. Effective components of traditional Chinese medicines such as gynostemma pentaphyllum, arundina graminifolia and caulis spatholobi are added, so that the sea sedge-chicken egg roll is particularly suitable for being eaten by people who suffering from poor health and physiques.

The invention relates to a re-organization flavor fish product and process for preparation, belonging to the technical field of deep processing technology of fresh water fish. The process comprises removing fishy odor of fresh fish, steaming and curing the fish, separating fish bones and fish meat, removing water in fish meat, mixing bone powder which is minced by fish bones with pre-paste granule, table salt, edible sugar powder, pepper powder, sesame seed, glucose syrup, glycerol and flavoring, squeezing into shape, and obtaining the product after procedures such as heated-air drying, microwave processing and the like. The invention solves the problems of hard meat, large production energy-consumption, more fillings, imperfect taste, and low contents of protein, minerals and calcium. The invention has simple production technology, reduces proportioning amount of auxiliary material as a result of filling the bone powder into fish meat, increases nutrient ingredients, and reduces production cost. The invention not only can keep the special flavor of fish meat fiber, but also is rich in protein, minerals and calcium, and has long reservation period, convenient use, free fishy odor and delicious taste, which is suitable for industrialized production.

The invention discloses a method for preparing an instant fish steak product. The method comprises the following steps of: rinsing fish steak serving as a raw material, removing fishy smell, cleaning by using clear water, and flavoring and wrapping seasoning; frying at the temperature of between 120 and 150 DEG C for 30 to 100 seconds, so that the fish steak is shaped, and steaming the fish steak under the pressure of between 0.1 and 0.15 MPa for 30 to 60 minutes, so that fish bones are softened; frying the fish bones at the temperature of between 140 and 160 DEG C for 60 to 180 seconds, so that the fish bones are tendered; and packaging and sterilizing under vacuum. In the fish bone instant product, the fish bones and protein starch (replacing the flesh of fish) are wrapped and are steamed, softened, fried and tendering under high pressure, nutrient substances are utilized fully, and chemical substances are not added; and thus, the product has both the flesh of the fish and the fish bones, is crisp in mouthfeel and abundant in nutrition. When the method is used, the comprehensive utilization rate of leftovers of fish products is improved, the additional value of the product is increased, and a new direction is opened for the production and processing of fish byproducts.