46 results about "Fish extract" patented technology

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

The invention relates to the field of fish foodstuff processing, in particular to instant cold sour fish and a preparation method thereof. The cold sour fish comprises, by weight, 95-105 parts of fillets, 1-2.5 parts of salt, 0.05-0.5 part of citrus cooking wine, 0.02-0.6 part of citrus seasoning vinegar, 0.01-0.4 part of citrus fish steaming extract, 0.5-5 parts of mixed sauce, 2-3 parts of staphylococcus xylosus liquid and 1-2 parts of mixed culture liquid of lactobacillus plantarum and pediococcus acidilactici, wherein the salt, the citrus cooking wine, the citrus seasoning vinegar and the citrus fish steaming extract serve as curing materials. The cold sour fish is manufactured through the steps of vacuum rolling, malaxating and curing, cold air drying, freezing, settling and slitting, curing and fermentation, vacuum package and cold sterilization. According to the instant cold sour fish and the preparation method thereof, the unique citrus fish extract, the citrus cooking wine and the citrus seasoning vinegar are adopted, the citrus added value is increased, technologies such as small-patch inoculation, segmented inoculated fermentation cultures, fermentation while ventilation and vacuum package are adopted, so that the producing time of the produced cold sour fish is shortened, flavor substances of the product are abundant, and the industrialized production of tradition foodstuff is achieved.

The invention discloses a fish extracting liquid and manufacturing method of fish cream, which is characterized by the following: adopting fresh water fish as raw material to produce quelite; using combinant pepper-stripping segment; soaking through sodium carbonate to neutralize partial free amino fatty acid; sheltering through composite spice when boiling; fermenting through ester-generating yeast to strip pepper; using ester-generating yeast to ferment the extract; degrading the pepper component through metabolism of yeast; generating ester and flavor; reducing argillaceous odour effectively.

The invention provides a plant nutrient liquid, and relates to the technical field of fertilizers. The plant nutrient liquid comprises a mother liquid A, a mother liquid B, a mother liquid C, a motherliquid D and one or more of formula addition agents, wherein the mother liquid A is selected from one or more of a high nitrogen type mother liquid, a high phosphorus type mother liquid, a high potassium type mother liquid and a balance type mother liquid; the raw materials of the mother liquid B are selected from calcium nitrate, calcium sulfate, calcium chloride, calcium hydroxide, magnesium sulfate, magnesium chloride, iron sulfate, manganese sulfate, zinc sulfate, cupric sulphate, ammonium molybdate, sodium borate and boric acid; and the raw materials of the mother liquid C are selected from amino acids, a seaweed extract, a Chinese herbal medicine extract, molasses fermentation liquid, biochemical fulvic acid, ore source humic acid and a fish extract. Five components in the plant nutrient liquid disclosed by the invention can be compounded according to the demand of crops at different growth stages for nutrient proportion in actual production, and the plant nutrient liquid has the characteristics of being comprehensive in nutrients, efficient in absorption, environmentally-friendly and the like; besides, the five components in the formula can be flexibly selected, ingredientsof the mother liquid can also be flexible and changeable, nutrient balance at each stage can be effectively coordinated, and the application range is wide.

The invention is a kind of feed bait prepared by fish extract, making method and application, referring to synthetic use of offal. It adds fishy flavor to fish extracts í«pressed fish juiceí» and í«enzymolysis fish juiceí» for preparation and concentration, adds in corn protein powder for absorption, then dries, crushes and packs to get it, providing the wide breeding users with a high-quality feed additive.

Compositions comprising a herbicidally effective amount of at least one Group I herbicide, a herbicidally effective amount of at least one Group F herbicide, and a seaweed extract and / or fish extract. The compositions are used for weed control, fertilizing, and soil conditioning. Provided the Group I and Group F herbicides and the seaweed extract or fish extract are organic with minimal or no inorganic content, the components do not interfere with one another in terms of their function.

The invention relates to a preparation method of a barbecued salmon fillet food. The preparation method comprises the following steps: on a basis of optimizing a salmon raw material, removing heads, viscera and fishbones of the raw material salmon and the like, and slicing to fillets; after cleaning the fillets, soaking the fillets in seasoning liquid till the fillets are tasty, draining the liquid, placing the fillets on a disc and roasting for the first time at a controlled temperature; and taking out, brushing formulated oil on the surfaces of the fillets while hot, barbecuing for the second time under a high temperature condition, and then quickly cooling, packaging and sterilizing to obtain the finished product. The seasoning liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose corn syrup, sorbitol, soy sauce, mirin, ginger juice, a skipjack extract, lemon juice, fermented glutinous rice juice and water in proportion. The preparation method provided by the invention has the advantages that steps are reasonable, the ingredients are appropriate and operability is strong. The barbecued salmon fillet food prepared by the method is unique in flavor, attractive in appearance, tender in meat, mellow in taste, free from peculiar smell and fishy smell, rich in nutrition and long in expiration date.

Methods for the isolation and identification of a toxicant in a sample are disclosed. Luminescent biological agents (i.e., bacteria) having sensitivity to a toxicant or an isolatable component in a sample are used to provide visually discernable zones of luminescent inhibition in the presence of a toxicant (or) in the presence of an isolatable sample component as separated by paper or thin layer chromatography. Kits for use in conjunction with the identification of a toxicant in a sample are also described, which include a luminescent biological reagent as the visualizing agent. Particular examples of luminescent bacterial agents useful in the practice of the present invention include photobacterium leoganthi, photobacterium phosphoreum, Vibrio fischeri, Vibrio harveyi a luminescent fungi, a luminescent fish extract, a luminescent dinoflagellate and fluorescent microorganisms, such as Cypridina. Potential toxicants in a liquid sample, a solid sample, or in a gaseous sample may be identified and further chemically characterized using the described methods. The isolation of potential toxicants in a sample through the processing of a sample through a separation phase matrix such as chromatography paper or TLC plate, followed by exposure to luminescent biological agent, provides for a rapid and inexpensive method for identifying pesticides, herbicides and heavy metals in a known or unknown sample.

The invention relates to trash fish protein powder. The trash fish protein powder is prepared from the following raw materials in parts by weight: 100-120 parts of a trash fish extract, 50-80 parts of vegetable powder, 80-100 parts of maltodextrin, 20-30 parts of fruit powder, 10-20 parts of an addition agent and 40-60 parts of bone meal. The trash fish disclosed by the invention is subjected to mild enzymolysis, so that generation of toxic substances can be avoided; the trash fish protein powder is rich in micromolecular protein, bioactive peptide, amino acids, nucleotide, vitamins and trace elements; the trash fish protein powder can be made into nutritive health-care products, leisure foods and conditioning products, the product quality is improved, and the value of the trash fish is developed; the trash fish protein powder product is simple in preparation technology, low in cost, short in making time and high in efficiency.

The invention relates to a preparing method of a barbecued horse mackerel fillet food. The preparing method comprises the steps: based on preferred horse mackerel raw materials, removing backstabs, removing heads, removing vertebrae, removing viscera, removing abdominal bones and fish bones of the raw material fishes, taking the fish bodies, and cutting into fish fillets; after cleaning the fish fillets, putting into a flavoring liquid for immersion to get tasty; controlling the liquid, placing in plates, and controlling the temperature for first roasting; taking out, coating a layer of a formulated oil on the surfaces of the fish fillets while the fish fillets are hot, carrying out second barbecue under a condition of high temperature, rapidly cooling, packaging, sterilizing, and thus obtaining the finished product, wherein the flavoring liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose syrup, sorbitol, soy sauce, mirin, a fresh ginger juice, a skipjack extract, a lemon juice, a fermented glutinous rice juice and water according to a proportion, and the formulated oil is prepared by blending a salad oil, an onion oil and a peanut oil according to a proportion. The preparation method is reasonable in procedures, reasonable in ingredients and strong in operability; and the barbecued horse mackerel fillet food prepared by the method has the advantages of rich nutrition, crisp outside, tender inside, fresh and delicious taste and convenient eating.

The invention discloses a fish extract beverage production method. The fish extract beverage production method comprises the following steps that 1 fish is killed mechanically; 2 fish serum is obtained by grinding; 3 fish grease slurry and fish protein slurry are separated and obtained by using pulse electric shock treatment; 4 antioxidant treatment is conducted on the fish grease slurry; 5 the fish protein slurry is treated by a papain enzymolysis technology; 6 the fish grease slurry and the fish protein slurry are mixed and matched, and emulsion quid is obtained by using homogeneous ultrafine treatment; 7 vacuum flash evaporation degassing treatment is conducted, and disinfection and disinfection are conducted; 8 an edible additive is added, and fish extract beverage is obtained. The method has the advantages that live fish can be stopped struggling as fast as possible, a glycogen component, capable of converting to lactic acid, of a fish body is effectively reserved, self anticorrosion effect of fish flesh is increased, the fresh quality of the fish flesh is improved, and the nutrition ingredient of the fish flesh is kept; self tenderization of the fish flesh can be further promoted, a next process of enzymolysis is conducted on the fish flesh smoothly, and it is effectively guaranteed that nutrient such as DHA and EPA of the fish grease slurry is not damaged by oxidation. The added value of silver carp and bighead carp is improved, and low-benefit fresh water breeding industry is promoted into a virtuous circle.

The invention relates to a preparation method of deep-fried salmon steaks. The preparation method comprises the steps: selecting a high-quality salmon, removing a head, laparotomizing, carrying out slice opening of a fish body, splitting to obtain fish steaks, taking the fish steaks, removing abdominal bones, and thus obtaining raw material; after cleaning, putting into a flavoring liquid for soaking to get tasty; after controlling to remove the liquid and placing in a plate, controlling the oil temperature at 70-80 DEG C, and carrying out low-temperature frying for 2-4 minutes; taking out and cooling at the room temperature; controlling the oil temperature at 150-200 DEG C, and carrying out high-temperature frying for 1-3 minutes; rapidly cooling, packaging, sterilizing, and thus obtaining the finished product, wherein the flavoring liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose syrup, sorbitol, soy sauce, mirin, a fresh ginger juice, a skipjack extract, a garlic powder, a lemon juice, a fermented glutinous rice juice and water according to a proportion. The preparation method of the deep-fried salmon food is reasonable in procedures and strong in operability; and the deep-fried salmon food prepared by the method has the advantages of rich nutrition, crisp outside, tender inside, unique flavor, fresh and delicious taste and convenient eating.

The invention provides a method for preparing stingray extract. The method is characterized by comprising the following steps: steaming fresh stingray, and removing the flesh; flushing cartilage with clean water, and mincing; adding NaOH solution according to a material-solution mass ratio of 1:(1-1.5), stirring and extracting for 4 hours; regulating the pH to 6-7 with HCl; filtering, and adding NaOH into the filtrate to regulate the pH to 8.5-9.0; adding compound protease into the liquid according to a mass ratio of liquid to compound protease being 1,000:1, and hydrolyzing for 4 hours; heating the hydrolysate at 80 DEG C for 30 minutes, adding HCl to regulate the pH to be 2, and standing; carrying out suction filtration on upper solution with diatomite, and adding NaOH to regulate the pH to 10.5; decoloring with hydrogen peroxide, and filtering; adding HCl into the filtrate to regulate the pH to 7; concentrating the filtrate to a small volume under reduced pressure; and precipitating and drying to obtain the stingray extract. The stingray extract can increase the capability of a body in cleaning peroxidation products by strengthening the activity of antioxidant enzyme, and can be used as an alcoholic liver injury protecting agent.

The invention provides a marine bioactive composition and a pharmaceutical preparation. The marine bioactive composition is prepared from the following components in parts by weight: 10 to 30 parts of oyster extract, 2 to 6 parts of kelp extract, 4 to 8 parts of seaweed extract, 5 to 10 parts of gloiopeltis furcata extract, 10 to 16 parts of hippocampus enzymolysis extract, 10 to 16 parts of sea cucumber extract, 4 to 8 parts of marine sponge extract, 2 to 6 parts of shark extract, and 15 to 25 parts of marine actinomycete fermentation liquor. The pharmaceutical preparation is a capsule, granules, an oral solution, a pill or medicinal granules prepared through mixing the composition, a pharmaceutical carrier and an additive. The composition has high pertinency, a good curative effect, little toxic or side effect, and a good antitumous effect.

The invention relates to a detection method for polychlorinated biphenyl of offshore fish. The method comprises a preprocessing step and a detecting step for a fish sample. The method is characterized in that the preprocessing step means placing the fish sample into a carbon dioxide extraction tank for performing carbon dioxide supercritical extraction; the extraction condition is as follows: the extracting pressure is 30.0-70.0MPa and the extracting temperature is at 60-150 DEG C; a mixed solution of acetone and methyl alcohol is taken as a carrying agent; the percentage of the mixed solution matter in carbon dioxide is 3%-5%; the carbon dioxide flow is 25L / H; the extraction time is 15-20 minutes; the mass ratio of acetone to methyl alcohol is 1:(2-5), thereby acquiring a fish extracting solution. The ultrasonic extraction is changed into carbon dioxide supercritical extraction, so that the dosage of the toxic dissolvent is greatly reduced, the enrichment ratio of polychlorinated biphenyl is increased and the detection efficiency is increased.

The invention discloses a fish feed processing method. Since 0.8 percent of peptide concentrates are added in a raw material formula, the nutrient value of the fish feed can be increased; pre-drying is performed after raw material curing, drying temperature is 50 DEG C and drying time is 15min. Since raw materials are cured by adopting steam and the increase of water in the cured raw materials is adverse to particle formation during granulation, pre-drying is performed to control water content in the raw material to facilitate the particle formation during granulation; secondary curing is performed after granulation, curing temperature is 65 DEG C, curing time is 30min, and secondary curing can guarantee the high curing degree of the fish feed to facilitate digestion of fish; air cooling is adopted, air speed is 0.8m / s and such means can quickly cool particles; fish extract oil is used as sprayed grease, can increase the nutrient value of the fish feed on one aspect and can take a waterproof effect to the feed on the other aspect.

The invention discloses a production process of abalone extract. According to the production process, abalone is preprocessed and subjected to mixed fermentation, so that beneficial components in the abalone can be effectively extracted and macromolecular polysaccharide substances hard to absorb by a human body can be degraded into components are easy to absorb by the human body; the abalone extract is suitable for preparing healthcare products.

The invention is a kind of feed bait prepared by fish extract, making method and application, referring to synthetic use of offal. It adds fishy flavor to fish extracts í«pressed fish juiceí» and í«enzymolysis fish juiceí» for preparation and concentration, adds in corn protein powder for absorption, then dries, crushes and packs to get it, providing the wide breeding users with a high-quality feed additive.

The present invention provides a dried-fishes extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried-fishes extract comprising at least 3.5 ppm of 4-methylveratrole.

The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.

The invention relates to a new use of an antioxidant dipeptide of a protamine hydrolyzate, the development of the new use of the antioxidant dipeptide in the prepration of antioxidant, anti-fatigue, immunity-enhancing drugs, health care productions or cosmetics, which is used for developing new products for being in line with the market demands, thereby fully utilizing the natural resources to benefit humankind. A series of antioxidant peptide components is searched by chromatographic separation methods including gel chromatography, ion-exchange chromatography and reversed-phase HPLC according to liquid chromatography tandem mass spectrometry and a NCBI database, and the peptides which have the highest anti-oxidant activity are identified as Pro-Arg and positioned at 1-2 and 16-17 residue parts in the sequence of protamine. The new synthetic dipeptide not only has strong activity for removing hydroxyl free radicals, but can also significantly reduce the production of intracellular oxygen free radicals, thereby protecting human diploid fibroblasts from being damaged by oxidation. The results provide theoretical basis for taking the protamine hydrolyzate as the raw material of drugs, health care foods and cosmetics and simultaneously provide scientific basis for widely utilizing the protamine.

The invention discloses a preparation method for a fish protein antioxidant peptide. The preparation method comprises a step of flocculating macromolecular proteins in fish extract by sodium alginate, a step of purifying and concentrating the clear liquid obtained after flocculating by ultrafiltration membranes with different truncation molecular weights, and measuring the DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging rates of peptide fragments with different molecular weights, and a step of spray-drying the peptide fragment with the highest DPPH free radical scavenging rate obtained after purifying and concentrating, an inlet temperature being 150-170 DEG C, and an outlet temperature being 60-80 DEG C. The fish protein antioxidant peptide prepared by the method disclosed by the invention is slightly yellow in colour, good in water solubility, high in antioxidant activity, capable of effectively scavenging free radicals, and capable of achieving a DPPH free radical scavenging rate of 67%, thus representing the superiority thereof in antioxidant activity.

Methods for the isolation and identification of a toxicant in a sample are disclosed. Luminescent biological agents (i.e., bacteria) having sensitivity to a toxicant or an isolatable component in a sample are used to provide visually discernable zones of luminescent inhibition in the presence of a toxicant (or) in the presence of an isolatable sample component as separated by paper or thin layer chromatography. Kits for use in conjunction with the identification of a toxicant in a sample are also described, which include a luminescent biological reagent as the visualizing agent. Particular examples of luminescent bacterial agents useful in the practice of the present invention include Photobacterium leoganthi, Photobacterium phosphoreum, Vibrio fischeri, Vibrio harveyi a luminescent fungi, a luminescent fish extract, a luminescent dinoflagellate and fluorescent microorganisms, such as Cypridina. Potential toxicants in a liquid sample, a solid sample, or in a gaseous sample may be identified and further chemically characterized using the described methods. The isolation of potential toxicants in a sample through the processing of a sample through a separation phase matrix such as chromatography paper or TLC plate, followed by exposure to luminescent biological agent, provides for a rapid and inexpensive method for identifying pesticides, herbicides and heavy metals in a known or unknown sample.

The invention discloses a preparation method of a Chinese yam and rhizoma polygonati composite beverage. The preparation method comprises the following steps of cleaning 10 to 15 g of fruits of Chinese magnoliavine by clean water, and draining the fruits of Chinese magnoliavine; adding 10 to 30 ml of edible ethyl alcohol with the concentration of 90 percent to 95 percent; performing soaking for 30to 40 days; performing filtration by multilayer gauzes to obtain tincture of the fruits of Chinese magnoliavine for use; adding 20 to 60 ml of edible ethyl alcohol with the concentration of 90 percent to 95 percent into 15 to 30 g of Chinese yam; performing filtration after soaking for 30 to 40 days to obtain tincture of Chinese yam for use; cleaning 55 to 60 g of raw rhizoma polygonati by cold water; adding 90 to 110 ml of distilled water; performing boiling for 20 to 40 min; performing filtration when the materials are still hot to obtain filter liquid; pouring the prepared raw rhizoma polygonati filter liquid into a preparation tank; pouring 80 to 120 ml of fish extracts during heating; continuously performing stirring; performing boiling for 20 to 40 min; then, performing decoration and boiling for 10 to 15 min at a low temperature; adding the tincture of the fruits of Chinese magnoliavine and the tincture of the Chinese yam into the preparation tank; then, adding 80 to 120 g of turtle extracts; then, stopping heating; filtering the mixture in the preparation tank when the mixture is still hot; adding glycoprotein; performing stirring for dissolution; adding distilled water to800 to 1200 ml; cooling the materials to room temperature; and then, performing filling and sterilization to obtain a finished product. The Chinese yam and rhizoma polygonati composite beverage prepared by the preparation method provided by the invention has the obvious anti-aging health care effect, and can be used for treating various diseases in an auxiliary way; the processing and manufacturing of the Chinese yam and rhizoma polygonati composite beverage are simple; and the operation is easy.

The present invention relates to a preparing method for the seasoning matter juice. First, the brewing sauce, the brewing rice wine, the salt, the aminaria extract and the sea fish extract are mixed, and then the white granulated sugar, the monosodium glutamate, the flavour development nucleotide two natrium, the potassium sorbate and the flavoring substance are respectively filled with proper purified water for dissolution to be added into the mixer for straining. The applicable scope for the finished product comprises the seasoning, cold mixing dish, seafood cooking, fish juice braising, stuffing material brewaging, green mustard preparing, Japanese dish and Korean dish, etc.

The invention relates to the field of seasonings, in particular to a preparation method of sequoia fish extract. The method comprises the following steps of 1), pretreating a raw material; 2), mixingbroken sequoia fish and pre-activation protease, performing uniform stirring, and performing heating to 58-62 DEG C for enzymolysis to obtain an enzymolysis product; 3), adding L-cysteine hydrochloride monohydrate and fatty acid monoglyceride and diglyceride, and performing a Maillard reaction at a constant temperature of 85-95 DEG C to obtain a premixture; 4) adding starch sodium octenylsuccinateand soybean protein isolate, and performing uniform stirring to obtain crude extract; and 5) performing drying to obtain the sequoia fish extract. The invention further relates to sequoia fish extract containing compound flavor sauce. The compound flavor sauce comprises soybean salad oil, dried scallops, dried shrimps, garlic bulbs, fresh ginger, green onions, chili powder, soy sauce, fish sauce,white granulated sugar, monosodium glutamate, disodium ribonucleotide (I+G), the sequoia fish extract and water. The compound flavor sauce has the effects that the flavor is unique and rich and the market blank is filled up.

A health-care food containing deoxynucleotide for improving immunity, cerebral function and antiviral power and repairing the damaged viscera is prepared from the deoxynucheotide extracted from fish extract (10-40 Wt%), siberian solomonseal rhizome (30-50) and eucommia bark (30-50).