34 results about "Flatfish" patented technology

The invention relates to the technical field of for cultivating salmon and trout and provides a solid mixed cultivation method for salmon and trout flatfish. The salmon and trout and the flounder are cultivated in a same cultivation pool together. The use ratio of the cultivation water can be greatly improved by the complementary feature of life water of salmon and trout and the flounder, and then the unit water yield and effect are improved; and the maximum economic benefit is realized by using the limited water resource.

The invention discloses a preparation method and application of a Chinese herbal immunostimulant for flatfish. The fermented Chinese herbal immunostimulant for the flatfish has multiple effects of prevention, health, treatment, immune regulation and the like, and is an ideal, green, environment-friendly, safe and novel feed additive for substituting antibiotics. The fermented Chinese herbal feed additive is prepared from hericium erinaceus, artemisia capillaris, codonopsis pilosula, honeysuckle, poria cocos, selfheal, liquorice, astragalus membranaceus, bighead atractylodes rhizome, fructus forsythiae, ledebouriella seseloides wolff., hawthorn, radix stemonae and other compound Chinese herbs by a process of ultrasound-assisted Chinese herb extraction and two-step fermentation of multi-strain aerobic fermentation and multi-strain anaerobic fermentation. The fermented Chinese herbal immunostimulant for the flatfish has dual advantages of Chinese herbs and probiotics, and can efficiently condition intestinal health of the flatfish, treat both symptoms and root causes, strength the foundation and invigorate Qi, maintain the intestinal microecological balance and an optimal immune state, improve digestion and absorption of nutrients, improve the body immunity of the flatfish, increase the farming income and reduce farming risks; as a substituent for the antibiotics, the fermented Chinese herbal immunostimulant has no adverse effect on the flatfish and is safe to use and free of drug residue, drug resistance and other problems; therefore, the fermented Chinese herbal immunostimulant has a broad market prospect.

The invention discloses a turbot and platichthys stellatus crossbreeding method which mainly includes the steps of (1) a turbot milter is selected as a male parent, a platichthys stellatus female fish is selected as a female parent, and the male parent and the female parent mature at the same time by the adoption of different conditions; (2) artificial insemination is carried out, wherein the insemination rate reaches 70%; (3) fertilized eggs deciduate and incubate at incubation water temperature of 8+/-0.5 DEG C in 80 hours, and the incubation rate is 82%; (4) larvae are cultured with intensified bait and then are cultured with compound feed gradually, and the survival rate of the larvae reaches 71%. According to the method, new varieties are provided for large-scale breeding of flatfish, and the method plays an important role in fish genetic breeding research.

The invention relates to an XO sauce, in particular to a worm grass XO sauce and a preparation method thereof. The worm grass XO sauce is prepared by refining raw materials of worm grass, scallop, flatfish, ham, dried shrimp and the like by a specific process. The worm grass XO sauce combines the worm grass with the XO sauce, has special mouthfeel and unique flavor of the worm grass and has the effects of strengthening immunity and strengthening activity of a human body. The invention provides a delicious and health-care flavoring for people.

The fresh preserving method of flatfish fillets comprises the steps as follows: using trash ice to kill the fresh flatfish suddenly, after removing the head, the tail and viscera of the flatfish, slicing the flatfish into fillets, cleaning up the fillets with distilled water, and then draining off the surface moisture; dissolving Ling jujube flavones and hawthorn flavones into water, adding a Ling jujube polysaccharide solution, using ultrasonic to assist with dissolution, and preparing a flatfish preservative; at the room temperature, immersing the fish fillets drained off the moisture into the flatfish preservative, and draining off the surface moisture, using storage bags for packaging, and then placing the flatfish fillet in a cold closet at 4 DEG C. The preservation method of flatfish fillets has the advantages that the operation method is simple, the preservation effect is good, the requirement for the fresh preserving equipment is low and the shelf life of the refrigerated flatfish is prolonged effectively.

The invention discloses flatfish low-salt fragrant and crispy preserved vegetable which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh vegetable heads, 8-10 parts of cashew nuts, 5-7 parts of dried flatfish, 10-15 parts of red tea juice, 5-8 parts of fresh goat milk, 1-3 parts of Chinese photinia leaves, 1-2 parts of cortex acanthopanacis, 3-4 parts of broadleaf holly leaves, 20-30 parts of chilli powder, 10-15 parts of seed powder of Chinese prickly ash and a proper amount of white vinegar, lactic acid bacteria, salt and water. According to the preparation method for the flatfish low-salt fragrant and crispy preserved vegetable, the fresh vegetable heads are soaked in a white vinegar solution for crispiness extraction treatment; the lactic acid bacteria are inoculated for two times, so that the effects of fragrance extraction and low salt are achieved; the specially prepared dried flatfish powder and seasonings are added while fermentation is carried out for the second time, so that both the taste and the mouth feel are good; the added cashew nuts have the effects of nourishing brain and blood, tonifying kidney and spleen, and relaxing bowels; the added various Chinese herbal medicines such as the broadleaf holly leaves and the like have the effects of improving eyesight and intelligence, producing saliva to relieve thirst, promoting urination, strengthening heart, lowering blood pressure and losing weight.

The invention relates to an application of zaocys dhumnades in preparation of baits for the treatment of lymphocele of flat fishes, solving the problem that the lymphocele is prevalent and difficult to treat in the culture of flat fishes. Zaocys dhumnades as a traditional Chinese medicine can improve the immunity of the fish bodies against the lymphocele. The application of zaocys dhumnades in medicine is a novel application. The application of zaocys dhumnades in preparation of baits for the treatment of lymphocele of flat fishes has the advantages of easily obtained raw material, convenient processing, low const, remarkable effectiveness, overall nutrition, strong palatability, and contributes to the population of flat fishes and can cure the lymphocele radically.

The invention discloses recombinant yeast for the flounder growth hormone gene and the preparation method and the application thereof. The recombinant yeast is obtained through transferring the flounder growth hormone gene into saccharomyces cerevisiae, and the obtained saccharomyces cerevisiae expresses the flounder growth hormone. The fermentation technology of the saccharomyces cerevisiae is mature, the expression quantity is higher, the saccharomyces cerevisiae is secure and non-toxic, the obtained saccharomyces cerevisiae for expressing the flounder growth hormone is not required to be purified, and can be directly used as feedstuffs or feed additive for the flatfish cultivation, the growth speed of the flatfish can be quickened, and the cultivation cycle can be shortened.

A fishing lure cleaner for scouring the exterior surface of Kwikfish® and Flatfish® style of fishing lures, has a removable top section that traps the nose of the fishing lure in a slot or a wedge depending upon the size of the lure. A retractable hook extends from the top section and further secures the lure from one of its eyelets. The hook is plunged into the bottom section, which houses a cylindrical array of stiff bristles that scours the lure.

The invention belongs to the technical field of production of foods, and relates to a production method of canned flatfish. The production method comprises the following steps: selecting a fresh flatfish, cleaning and pickling the flatfish, frying the pickled flatfish in a frying pan, smoking the fried flatfish for later use, producing a matching juice from shaddocks, Jimo rice wine and lemongrassessential oil, placing the smoked flatfish in the matching juice, and performing filling, sealing and sterilizing to obtain the canned flatfish. The raw materials of the canned flatfish comprise theflatfish, the lemongrass essential oil and citron tea. The canned flatfish has the advantages of no additives, delicious taste, good natural property of the selected raw materials, scientific and reasonable formula, simple production technology and friendly application environment.

The invention discloses a preparation method of soup-stock radish. The method comprises the following steps: 1) preparing the following materials by weight ratio: chicken, ossa draconis, cow bones, lean meat, dried scallop, small shrimp and flatfish, cutting the materials into blocks, adding clean water, boiling in a pan for 5 hours, filtering, and removing solids, so as to obtain soup-stock; 2) mixing the soup stock with white radish blocks, and boiling in the pan; and 3) adding salt and white granulated sugar and mixing evenly, so as to obtain a finished product. The soup-stock radish prepared by the method is strong in soup, fresh and delicious in radish taste, savory and mellow in soup stock, and sweet and residue-free in mouth, and has abundant nutrients; and the preparation method is simple and convenient to operate.

The invention discloses a fry breeding device with a filtering device for mariculture of flatfish and a fry breeding method. The fry breeding device comprises a fry breeding device shell, a filteringbox, a first fixing plate, a first rotating bolt, a rotating rod, a first spring plate, a second rotating bolt, a reset spring, a second fixing plate, a second spring plate, a clamping plate, gauze, afine filtering layer, an activated carbon layer, a water outlet, a top plate, a rubber plate and an anti-skid pad. The filtering box is arranged in the fry breeding device shell; a base plate is welded at the bottom of the filtering box; a threaded rod is welded to the top of the base plate; and the top of the threaded rod is sleeved with a side plate. According to the fry breeding device with the filtering device for mariculture of the flatfish and the fry breeding method, the structure is simple, the operation is convenient, gravel is removed through the gauze, fine particles are removed through the fine filtering layer, finally, smell is removed through the activated carbon layer, growth and development of fry are better facilitated, meanwhile, manual operation is not needed, time andlabor are saved, and the device and the method can be used conveniently by users.

The invention relates to a flatfish thawing process, which comprises the following steps: (1) putting saline water into a material melting machine at the temperature of 35-40 DEG C and the concentration of 2.5-4%; (2) putting the frozen flatfish into a material dissolving machine, stirring saline water in the material dissolving machine up and down, and taking out the frozen flatfish after the frozen flatfish is placed for 100-180 seconds; and (3) putting the taken frozen flatfish into an environment with the temperature of 3-5 DEG C, performing uniform-temperature standing until the center temperature of the flatfish body is 0 DEG C, and finishing unfreezing. According to the flatfish thawing process, a process of combining saline thawing and uniform-temperature thawing is adopted, so that the growth of microorganisms is inhibited, the thawing time of frozen flatfish is greatly shortened, the juice loss is reduced, and the freshness and nutritional ingredients of flatfish products areguaranteed.

The invention discloses sauce braised deep sea flatfish and a making method thereof, and belongs to the technical field of food making. The method for braising the deep-sea flatfish with the sauce comprises the following steps: treating the flatfish, treating condiments, preparing secretly-made sauce juice, frying and shaping, and baking and cooking. The sauce-braised deep-sea flatfish disclosed by the invention is scientific and reasonable in formula and rich in nutrition; pure natural ingredients are used for removing fishy smell, and a roasting technique is adopted for cooking, so that the dish is bright in color, fragrant and mellow in taste and suitable for people of all ages.

The invention relates to the field of aquaculture equipment, in particular to an indoor flatfish fry harvesting and grading device which includes two harvesting device rod handles which are cross andhinged to the position of a harvesting device rotating shaft, each harvesting device rod handle is divided into a front end and a rear end with the harvesting device rotating shaft as the boundary, the rear end of the harvesting device rod handle is provided with a harvesting device handle, and the front ends of the two harvesting device rod handles are fixedly connected to the left side and the right side of a harvesting device bottom net with an arc-shaped bottom surface, respectively; the bottom surface of the rear end of the harvesting device bottom net is provided with a through hole, thethrough hole is communicated with the top of a harvesting device net bag, and the harvesting device net bag includes a harvesting device screen and a barrel-shaped harvesting device side net which isthrough up and down and formed by extending downwards along the periphery of the through hole, the harvesting device screen is detachably arranged on the inner side of the bottom end of the harvesting device side net, and the size of each mesh of the harvesting device screen is 10-50 times that of each mesh of the harvesting device bottom net. The indoor flatfish fry harvesting and grading devicecan be operated by a single person, fries are effectively screened, the indoor flatfish fry harvesting and grading device is high in operation capability and efficiency, and the damage to the fries is small.

The invention belongs to the technical field of production of foods, and relates to a canned flatfish. The main raw materials of the canned flatfish comprise a flatfish, lemongrass essential oil and citron tea. A production technology of the canned flatfish comprises the following steps: selecting a fresh flatfish, cleaning and pickling the flatfish, frying the pickled flatfish in a frying pan, smoking the fried flatfish for later use, producing a matching juice from the citron tea, Jimo rice wine and the lemongrass essential oil, placing the smoked flatfish in the matching juice, and performing filling, sealing and sterilizing to obtain the canned flatfish. The canned flatfish has the advantages of no additives, delicious taste, good natural property of the selected raw materials, scientific and reasonable formula, simple production technology and friendly application environment.

The invention discloses a compound based on fish roe active substances of flatfish. The compound is prepared from the following ingredients in parts by weight: 6 to 12 parts of flatfish roe active substances, 18 to 23 parts of fish protein powder, 17 to 21 parts of maltodextrin, 5 to 9 parts of bone meal, 1 to 2 parts of life active calcium, 2 to 7 parts of citric acid, 5 to 10 parts of glucose, 7 to 11 parts of honey and 1 to 1.5 parts of vitamin. A preparation method of the compound comprises the steps of degreasing, dephosphorization, protease enzymolysis, deodorization and bitterness removal, purification separation and compound preparation. The compound has the beneficial effects that the nutrition of the compound is rich and comprehensive; the mouthfeel and the flavor are good; the absorption by the body is easy; the bone intensity can be improved; the bone intensity is increased; the effect of preventing osteoporosis is achieved; the raw materials are from the fish roes; the use range of the fish roes is optimized; the added value of the flatfish is improved; good economic and social benefits are obtained; the environment pollution and the resource waste can be reduced.

The invention discloses a preparation method of fishbone polysaccharide of flatfish. The method comprises the following steps: carrying out pre-treatment and base treatment on fishbone, and then carrying out enzymolysis treatment by using composite hydrolase of trypsinase, papain and lipase at the pH of 4-10 and the reaction temperature of 30-60 DEG C; and filtering, removing impurities and carrying out alcohol precipitation so as to obtain the fishbone polysaccharide of the flatfish. In the method, a mixed enzyme is used for the enzymolsis of the fishbone, enzymolsis time is short, and extraction rate is high; and activated carbon is used for impurity removal by absorption, and the impurities are thoroughly removed, thereby avoiding multi-time alcohol precipitation and saving alcohol amount and reducing production cost. The fishbone polysaccharide prepared by the method is light in color, high in purity and high in yield.