356 results about "Fish head" patented technology

The invention discloses a harmless fabrication method of sturgeon taxidermy specimen. The harmless fabrication method comprises the following steps: A. stripping fish skin: dissecting the part from the pelvic fin to the anus along the centerline of the belly of a fish, and removing internal organs, muscles and the like; B. infusing and degreasing: moving the stripped fish skin together with the head into an infusing container, soaking the fish skin and the head by high-concentration alcohol, changing the alcohol at regular intervals, and conducting harmless treatment on liquid waste; C. conducting antiseptic treatment: arranging the soaked fish in clear water for softening, coating antiseptic miscellaneous reagents for fish specimens inside and outside the fish skin and the head; D. filling and sewing: taking a tree trunk as a support shaft rod so as to enable the fish skin to be stretched completely, and using nylon threads to sew the cut of the specimen; and E. shaping and displaying: fixing the fin rays of the specimen by a clamping plate, naturally drying the fin rays by air, filling the gill, installing ocular prosthesis, coating liquid paraffin on the whole specimen, and fixing the specimen on a display stand. The method is easy to implement, the operation is convenient, the specimen is infused and degreased thoroughly, the harmless reagent is long in antiseptic effect, and the specimen fabricated by the method is safe and environment-friendly.

A bionic machine fish of multimode consists of rigid fish head, flexible fish body with multiple joints and bionic fin mechanism of left and right pectoral fins as well as tail fin. It is featured as setting driving unit of pectoral fins, control circuit, power supply module, radio duplex communication module, infrared sensing unit, ultrasonic distance measuring unit of fish depth in water, small size of transducer and amplification circuit of peripheral wave-filtering in fish head.

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

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

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 bionic robot fish which comprises a fish head part, a fish body part and a fish tail part, wherein a friction electric nano power generator covers the bionic robot fish; and the bionic robot fish further comprises a fish tail driving mechanism arranged on the fish tail part, a gravity center adjusting mechanism arranged on the fish body part, a pectoral fin swinging mechanism arranged on the fish head part and a power accumulation device connected with the friction electric nano power generator. The problem of submerged endurance of the robot fish is solved by sufficiently utilizing a new energy source, namely ocean energy.

System for cleaning, cutting and handling fish (1), comprising: a first station (100) for positioning the fish (1), configured to place said fish (1) vertically on the second station (200), for skinning; a second, skinning station (200) configured to skin the fish (1) by abrasive means without damaging the flesh; a third station (300) for cutting the fish (2) skinned in the second station (200), configured to detect and remove the spine of the skinned fish (2), separating the two cut loins (3) from the backbone of said skinned fish (2), said backbone following a different path to the loins (3); and a fourth station (400) for gutting the loins (3), configured to remove the head and guts by means of pressurized water, while the tongs for grading clean and dirty fish remove the guts and send them to a grinder for waste products.

The invention provides a twin-body mechanical fish which comprises a fish head part of the mechanical fish; two sets of tail-waving drive mechanism are arranged on the back of the fish head part, and are connected with the fish head in row; compared with a mechanical fish propelled by a single tail fin, the twin-body biomimetic mechanical fish not only makes use of, and develops the advantages of the fish-liked propelling, but also overcomes the head shaking problem of the single-tail propelling, and ensures the navigating stability of the biomimetic mechanical fish, thereby, reducing the navigating resistance of the mechanical fish, and improving the efficiency of the tail-biomimetic propeller.

The invention provides a food processing method of fish extrusion and puffed food, and the method is as follows: the head and fish offal of the whole fish are removed, and the fish is cleaned, and then is soaked for 30 to 60 minutes by the seafood quality improved which is composed of food raw materials and additive, afterwards, the fish is dehydrated to moisture convent of 20 percent to 50 percent, and is shredded, and is added with the heated gelatin of 0.1 percent to 1 percent relatives to the minced fish, and is mixed uniformly; finally the minced fish is extruded and molded by a twin-screw bulking machine, thereby the fish extrusion and puffed food is made. The fish extrusion and puffed food which is made by the method of the invention has the advantages that: the shewing sense of meat is provided; the product can be taken as the basic materials to produce various stimulant meat products with different tastes, and to develop and utilize various low-value animal protein source effectively and reasonably, thereby high added-value products and relative novel food can be produced. In addition, as the raw material handling that only needs to remove the fish head and fish offal, and the fishbone is reserved, so that the nutritional value can be improved, furthermore, the operation is simple and efficient. The invention is beneficial for industrial production.

The invention discloses a fish stuffing in soup of steamed stuffed buns, wontons, small steamed buns and quick-frozen series foods. The fish stuffing in soup is prepared by the following steps of: dividing a fresh fish, removing the fish skin and fish bones, mincing the fish flesh, and cleansing and soaking the discarded parts including a fish head, a fish tail, the fish bones, the fish scales and the like of the fish; placing the cleaned parts in a container, and adding water, ginger and shallot root according to a certain proportion to boil the mixture into milk-white paste; filtering out the residuals of the fish soup, boiling the pure fish soup for the second time, and adding table salt, dasheen powder and arrowroot; cooling the fish soup while being concentrated to be thicker, mixing the minced fish flesh in the fish soup, adding ingredients of black fungus, lentinus edodes, peanut pulp, medlar, caviar, shrimp meat, minced chive and ginger juice according to different tastes, and mixing the added ingredients into the fish stuffing in soup. The fish stuffing in soup has no fish bones, can be eaten safely and conveniently, and has high nutritional value.

The invention discloses a building method of fish head and kidney tissue derived cell lines and the obtained cell lines. The cell lines are obtained by performing a primary culture and a subculture for the treated fish heads and kidney tissues, wherein an employed cell culture medium is prepared by adding fetal calf serum, sodium pyruvate, 2-mercaptoethanol and a human basic fibroblast growth factor into a basic cell culture medium.

The invention discloses a fish head food with the function of health care and a making method thereof, solving the technical problems of effectively retaining the nutritional ingredients of a fish head and combining various health care effects. The fish head food comprises the following components according to the weight ratio: 60 parts of Donting Hu wild variegated carp head, 3 to 5 parts of ginger piece, 20 parts of salt pickling paste material, 3 parts of beans used in laba porridge, 1 part of chicken powder, 5 parts of fermented glutinous rice with the solid content of 50%, 5 parts of tea seed oil, 3 parts of garlic piece and 1 part of minced shallot. The fish head food is made by using the following method that: a fish head and assistant materials are pickled after being mixed and stirred evenly, and are braised for 12 to 15 minutes at 97-99 DEG C. Compared with the prior art, the invention adopts a method of firstly pickling and then braising, retains the protein, calcium, phosphorus, iron, vitamin B1, lecithin and unsaturated fatty acid of the fish head, and is matched with the beans used in laba porridge, the tea seed oil, the fermented glutinous rice and spice simultaneously to cause the fish head to have sour and acrid taste and delicious meat and to have multiple health care effects of relieving inflammation, strengthening the spleen, stimulating the appetite, tonifying the brain, lowering blood pressure and resisting cancers simultaneously.

The invention belongs to the technical field of fish processing, and particularly relates to a process for processing fishes cleanly, which comprises the following steps of: stunning the fishes instantly, namely stunning live fishes by using rated voltage so as to allow the fishes to have heartbeat but lose memory or stunning the live fishes in a closed bag by using carbon dioxide; cutting fish gills off, namely allowing a knife to extend into the fish gills from water outlet edges of the fish gills on sides of fish cheeks to cut the fish gills on both sides off; performing bloodletting, namely hanging the fishes of which the fish gills are cut off in a mode of allowing fishtails to be upward and fish heads to be downward for bloodletting, so that fish blood flows out of fish mouths until the fish blood is discharged completely from fish gill cavities; washing, namely washing blood in fish mouth cavities cleanly by using pressurized water conveyed from the fish mouths, and washing dirt and mucus on surfaces of fish bodies cleanly; and drying, namely drying the water on the surfaces of the fish bodies by using a water absorption material. The process has the advantages that the fishes are stunned instantly, so the slaughter effect is good; the bloodletting is complete in a mode of cutting the fish gills off, so fish flesh is not polluted; and the fish bodies are hung upside down, the bloodletting is complete, and time and labor are saved, so the process is suitable for processing various fishes, particularly globefishes cleanly.

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 invention provides a method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish, belonging to the technical field of processing techniques of prepared food and aquatic product. The main process is as follows: removing fish scales, fish heads, internal organs, belly napes, bloodiness and the like of fresh or frozen seafood trash fishes, washing by clear water, cutting the fish into fish slices of 20mm*20mm*5mm, conducting a fishy smell removing treatment on the pre-treated fish for 2h by composite rinsing solution, then arranging the fish and composite antifreeze agent in a cutting and blending machine to cut and blend, freezing the cut and blended minced fillet at a lower temperature of (-20) DEG C, un-freezing the minced fillet which has been frozen for a certain time, adding accessories, beating and stirring uniformly, compacting the obtained minced fillet in a plastic mold, cooking, cooling, cutting into grains, and finally conducting a vacuum microwave pre-watering treatment and a pulse spraying negative pressure microwave drying treatment on the fish grains, thereby obtaining the high-puffed crispy recreation grains.

The invention relates to a marine fish food product, in particular to a shredded fish food and a making method thereof. The method comprises the following steps: steaming fish, cooling, making shredded fish, and dehydrating the shredded fish until the water content is 35-40%; weighing oyster polypeptides and fish head polypeptides, dissolving with water, evenly mixing with the dehydrated shreddedfish, weighting flavorings and adding the flavorings to obtain the wet shredded fish food; or baking the wet shredded fish food until the water content is 15-20% so as to obtain the dry shredded fishfood; and packaging, sterilizing and cooling to obtain the finished product. The shredded fish food comprises 50-75% of dehydrated shredded fish, 5-15% of oyster polypeptides, 1-10% of fish head polypeptides, 3-10% of water and 10-20% of flavorings. The shredded fish food is light orange or golden in color, has thick fish fragrance and has the advantages of favorable mouth feel, convenience and sanitation for eating, rich and comprehensive nutrients, quick absorption of nutrients, and high bioavailability. The method has the advantages of reasonable technique and easy operation, and is suitable for industrial production.

The invention relates to a method for preparing a canned steamed large-mouth fish head with diced hot red peppers and is characterized in that a fresh large-mouth fish head, which is cut from the eyes, is chosen, immersed and seasoned in the tea water with salt and is packaged into a can container after the water is drained; diced kelp, diced hot red peppers and condiment liquid are added into the container with the weight percentage of the fish head of 45 to 55 percent, diced kelp of 10 to 20 percent, diced hot red peppers of 4 to 7 percent and condiment liquid of 25 to 35 percent; the gas in the can is dissolved out after the container is opened and heated for 15 to 30 minutes in the temperature condition of more than 85 DEG C; after the can is sealed, the sterilization is carried out for 60 to 90 minutes at temperature of 100 to 120 DEG C, and the head is cooled to room temperature, thus forming the canned steamed large-mouth fish head with diced hot red peppers. The canned large-mouth fish head manufactured with the method integrates the nutritional components of the large-mouth fish head, diced kelp, diced hot red peppers and condiment liquid and is rich in nutrition, delicious in taste, long in shelf life and convenient in eating as well as improves the added value produced by heads of large-mouth fish, reduces the waste of resources. The manufacturing method of the invention is reasonable in process, feasible in operation and is suitable for industrial production.

A fish measurement device is disclosed formed as an elongated rectangular substrate with ruler type markings for measuring the length of a fish. An important aspect of the invention is that the substrate is formed from a flexible resilient material that allows the device to folded or rolled up into a relatively compact volume. Another important aspect of the invention is that it includes one or more bumps that project upwardly from the plane of the elongated substrate that enable the user to hold the fish head firmly against, yet do not prevent the fish measurement device from being rolled or folded. The ability to hold a fish against a bump enables relatively accurate measurements to be taken.

A fish head, after being heated and softened, is broken down into its nose cartilage and various residues by being rotated and crushed, after a fish head. The method of processing a fish head also includes the following steps: separating the nose cartilage into an end proboscis part and a rear part; making a paste by removing fats after making comminutions of the cartilage; making a paste by removing the fats after making comminutions of the end proboscis part; making a paste of the aforesaid rear part; making a raw material from which to extract chondroitin sulfate, after removing the fats of the nose cartilage; making a powder from the paste of the end proboscis part; and making a powder from the paste of the rear part. Through the above methods it is possible to break down a fish head into its various parts easily and accurately; in particular, to separate the nose cartilage from the rest of the fish head, to break down the nose cartilage into the end proboscis part and the rear part, and to make the above parts, including the residues, into products having forms that are easy to handle and utilize.

A method and apparatus for recovering neck meat from a fish head that has been separated from the trunk of a fish comprises a pivoting device that receives and pivots the fish head into a chin-up position, followed by a synclinal chamber that holds the fish head, and a cutting blade operating near the bottom of the fish head for separating the neck meat from the fish head. The synclinal chamber holds the fish head in a chin-up position so that the neck meat protrudes downwardly in the direction of the cutting blade. The pivoting device may be a rotating drum having one or more chambers. The synclinal chamber includes an underside and a synclinal catch between which is a passage through which the neck meat protrudes and is cut off. The amount of protruding neck meat is adjustable by adjusting the width of the passage.

A fresh fish aspic is provided, which is made via the following procedures: in the traditional fish cooking method, dip the fish head, fish tail, fish skin, fish bone and fish scale in clean water to remove the residual blood; then, place them in a heating vessel with ginger, scallion root and clean water for boiling in high temperature of 100 to 120 degree for about 40 to 50 minutes till the fish soup become ivory-white paste; then, filter out the fish bone, heat the pure soup for second time with separately boiled fish skin glue; when the fish skin and soup solve completely, add edible salt, roe paste, peanut paste to prepare the soup with strawberry fruit and other flavor; then, after cooling down, the fish aspic will be formed; or the soup can be made into bottom material for hotpot. Because the fish aspic has no fish bone, realizes much safety and convenience as well as ensures long storage period, it can be best adopted by children, students and pregnant women as it has the effects of nourishing the brain, improving the immunity and promoting the flexible operation of brain. Besides, more and more evidence shows that fish and peanut products can be taken as optimal food for nourishing human brain.

The invention discloses a device and a method for fish singularizing, head and tail orientation and belly and back orientation. The device comprises a fish conveying mechanism, a singularizing mechanism, an image acquisition mechanism, a belly and back orientation mechanism, a head and tail orientation mechanism and a fish standing mechanism; the fish conveying mechanism is composed of a pluralityof conveying belts, and fishes are scattered through differential speed; the singularizing mechanism is provided with a plurality of height limiting mechanisms and width limiting mechanisms which areinstalled on the two sides of the conveying belts and sequentially gather fishes towards the center; the image acquisition mechanism is used for acquiring images of the fishes and analyzing orientation information; the belly and back orientation mechanism can perform belly and back correction on the fishes according to the orientation information and separate the fishes with wrong head and tail orientation; and the head and orientation mechanism and the fish standing mechanism are connected to the tail end of a conveying platform, the fishes with wrong head and tail orientation fall into a head-tail steering groove under the action of gravity and a ratchet wheel roller, head-tail steering is achieved, and the fishes are changed into an erected state through a gradual change sliding way. Aiming at the problem that fish viscera removing processing needs manual auxiliary orientation and single feeding, the device achieves single feeding and head-tail and belly-back oriented feeding of fishes.

The invention relates to a production method of fresh fish soybean sauce and in particular relates to a method for producing fresh fish soybean sauce from fresh fish and soybeans. The production method comprises the steps of cleaning a fish head, a fishtail, fish scales and fishbone of the fresh fish, and immersing the fish head, the fishtail, the fish scales and the fishbone of the fresh fish in an organic acid or alkaline salt type solution to obtain a raw fish material; then performing steam sterilization on the raw fish material to obtain a cooked fish material, mincing the cooked fish material to enable the cooked fish material to pass through holes of a sieve with 80-100 meshes, adding 100-250 parts by weight of water, 3-6 parts by weight of NaCl, 3-10 parts by weight of a plant protein raw material and 0.1-0.3 part by weight of protease into every 100 parts by weight of the cooked fish material for liquidation decomposing, detecting the degree of hydrolysis (DH) of the protein by a formol titration method, and when a DH value is 65-80 percent, performing filtration to obtain decomposing liquid containing polypeptide and amino acid; finally, mixing and fermenting soybean yeast, the decomposing liquid and saline water, and adding salt-resistant lactic acid bacteria and salt-resistant yeast during fermentation to obtain the fresh fish soybean sauce. The fresh fish soybean sauce obtained by the method disclosed by the invention does not have fishy smell and bitter taste, tastes delicious, has a high nutrition value and has a health-protection function.

The fish flesh re-combining and processing method is to add glutamine transminase (TG) in 0.05-3.0 wt% into fish flesh or fish sheet with fish head, internal organs, fish bone, etc eliminated and react at 0-20 deg.c for 0.5-24 hr to form new combined fish flesh product. The present invention has simple technological process, and the product may be in the fish shape, or be various fish segment, fish block or fish sheet. The fish flesh product may be frozen or heated without shape change and has mouth feeling, flavor and nutritious value the same as fish flesh.

The invention relates to a processing method for preserved fish. According to the processing method, a chub processing byproduct, namely fish bones, is processed into paste which is added into raw materials. The process comprises the following steps: pre-treating raw materials, deodorizing, preparing materials, rolling, paving slices, drying, baking, packaging and sterilizing. According to the processing method for the preserved fish, the used raw materials and ingredients are food-grade and are healthy and safe; any antioxidant including a flavor enhancer, a preservative and the like is not added. Compared with a conventional preserved fish processing method, the processing method is used for crushing and wetly grinding fish leftovers, such as fish heads, fish tails and the fish bones into paste and the paste is added into fish according to a certain ratio; the investment of a crusher and bone paste grinding equipment for processing the fish bones is less, the operation is simple and the continuous production is realized. Furthermore, the processing method for the preserved fish carries out cold sterilization by adopting cobalt-60 gamma-ray radiation so that the preservative can be replaced for prolonging the shelf life of preserved fish products.

A swimming fish emulation angling lure structure in which the angling lure is comprised of a fish head at the anterior half-section and a fish torso at the posterior half-section. When the fish torso is molded, it is a one-piece surrounding entity with steel strands and a hook ring inside and, furthermore, the fish torso comprises a plurality of contiguous fish torso units with a straight rib situated at the two sides of each fish torso unit such that the molded courses of the straight ribs showing along the exterior sides of the fish torso units surrounding the steel strands supplement the fish torso with even more pliant elasticity. The one-piece construction integrates a catch block at the front end when the fish torso is injection molded and, furthermore, after the catch block is first placed into the fish head receptacle, the two symmetrical lateral edges of the fish head are fitted together and bonded, the fish head and the fish torso thereby assembled into a unitary construct. As such, water current passing over the fish torso causes the angling lure of the invention herein to replicate the swimming action of actual fish at a high degree of realism and thereby induces fish to bite.

The invention is concerned with making method of the crucian powder. It is: gets the crucian that the body length is 10 cm - 20 cm and the weight is 100g - 180g; bakes the crucian after air drying, then boils with water in order to wipes off the fat from the skin, boils dry with flavoring; stirs by blender and freezes at the temperature of -30 centigrade - -40 centigrade, dries in vacuum to be powder. The invention can eat directly.

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

The invention relates to the technical field of petroleum and natural gas fishing, in particular to a tool fishing a deformed drilling tool head. According to the technical scheme of the screw hydraulic returnable-type fishing tool, a flow dividing plate is provided with two flow dividing channels and a center flow channel; a blocking screen is fixedly installed at the center flow channel of the flow dividing plate; a rotor is provided with a center flow channel, and the lower end of the rotor is connected with a flexible universal joint; the upper end of an upper sleeve is connected with the flexible universal joint, and the lower end of the upper sleeve is installed on a bearing set; the outer end of a positioning sleeve is connected with a cylinder wall through a thread; a center spear rod is provided with a center flow channel, a spline is arranged at the upper end of the center spear rod, a tapered step is arranged at the lower end of the center spear rod, and two flow dividing channels are formed in the lower end of the center spear rod; two safety pins are in step shaft shapes; four slips are in arc shapes; a column-shaped milling shoe is provided with an annular flow channel, the upper end of the column-shaped milling shoe is connected with the center spear rod through a thread, and the lower end of the column-shaped milling shoe is in a cone shape. A downhole drilling tool can be released and fished, the drilling tool head with complex deformation can be also fished in a returnable-type mode, the fishing success rate is increased, and meanwhile the accident loss is reduced.