23 results about "Fresh fish" patented technology

The present application belongs to the technical field of food processing, and relates to a method for removing earthy smell of tilapia fillets. The method comprises the following steps: covering the surface of the tilapia fillets with pleurotus eryngii powder, and placing the tilapia fillets in a deodorizing and fresh-keeping liquid for 30-60 min; the deodorizing and fresh-keeping liquid is composed of ginger powder 15-20 parts, cannabis seed protein 5-10 parts, lysozyme 0.5-1 part, tea polyphenol 4-8 parts and water 60-100 parts in terms of mass fraction. The present application solves the technical problem of long-term maintenance of fresh fish flavor when removing the earthy smell of tilapia fillets.

The invention discloses a crocodile functional compound feed and a preparation method thereof, and the crocodile functional compound feed comprises the following raw materials: a compound animal protein source, a compound vegetable protein and energy source, a core functional additive, a compound grease source, a compound premix and a phosphorus calcium source, the functional additive comprises astragalus membranaceus, isatis root, radix bupleuri, liquorice, oriental wormwood, cowherb seed, astaxanthin, nano-selenium and zinc methionine, the compound premix comprises vitamin and mineral components, and the bait coefficient of the compound feed is lower than 1.5. According to the feed, chilled fresh fish can be replaced with the efficient replacement ratio of 1: 5, the breakthrough breeding effects that the survival rate of crocodiles is increased by 30%, the growth rate is increased by 20%, the laying rate is increased by 40%, and the bait coefficient is reduced to 1.3 or below are achieved, and the economic benefits are extremely remarkable.

1. Name of the designed product: packing box (live fish and fresh fish ball). 2. Use of the designed product: packing box for packing products. 3. Design points of the designed product: the pattern. 4. Picture or photo showing the design points: perspective view.

This invention belongs to the field of aquatic product preservation technology and discloses a method for preserving fresh fish fillets based on source-based sterilization and endogenous antibacterial action. The method includes: non-thermal sterilization of fresh fish fillets, followed by ultrasonic-ultra-high pressure synergistic treatment in a nano-antibacterial emulsion, then draining, packaging, and refrigeration. The nano-antibacterial emulsion is prepared by dissolving natural antibacterial active substances in anhydrous ethanol as the oil phase and using an aqueous solution of a natural polymer as the aqueous phase. The oil and aqueous phases are mixed, homogenized under microfluidic high pressure, and then microfiltered. This invention utilizes a dual-core synergistic process of source-based non-thermal targeted inactivation of spoilage bacteria and enhanced penetration of a natural antibacterial system to significantly extend the shelf life of fresh fish fillets under 0-4℃ refrigeration conditions from the conventional 3-5 days to over 18 days, while preserving the texture, flavor, and nutrition of the fish fillets to the greatest extent possible.

The invention provides a biofilm culturing type functional protein frozen feed and a preparation method thereof, relates to the field of aquaculture feeds, and solves the problems that in existing carnivorous aquaculture, chilled trash fish has many diseases and serious pollution, complete feed is poor in palatability and high in cost, and a core targeted biofilm culturing process is lacked. The feed comprises a carrier, wherein a high-protein functional biofilm culturing layer is attached to the surface of the carrier; the high-protein functional biofilm culturing layer is prepared from the following components in percentage by mass: 65%-75% of enzymolysis bait slurry, 3%-5% of a gelatinizing agent, 1%-3% of a bonding auxiliary agent, 0.2%-0.4% of an antioxidant, 2%-3% of probiotics, 0.2%-0.5% of compound vitamins and the balance of water. According to the feed, low-value wild trash fish is used as a natural carrier, through the enzymolysis slurry targeted biofilm formation and low-temperature quick-freezing keep-alive technology, the feed has the excellent palatability of iced fresh fish and the nutrition of compound feed, high-value utilization of low-value resources is achieved, and meanwhile the feed has the advantages of being environmentally friendly and free of chemical resistance in aquaculture.

The invention discloses a health care wine based on maggot cultured by a fresh fish fermented feed and a preparation method, the health care wine is composed of a base wine, a maggot extract, a traditional Chinese medicinal material composition and auxiliary materials, maggot is cultured by a feed obtained by fermenting fresh fish with a compound microbial agent, and then the maggot extract is prepared through cleaning, sterilization, freeze-drying and base wine reflux extraction; the traditional Chinese medicine composition is prepared from rhizoma polygonati, fructus lycii, mulberries, herba cistanche and radix morindae officinalis, a traditional Chinese medicine extracting solution is obtained through infiltration, decoction and concentration, finally, the base wine, the maggot extract, the traditional Chinese medicine extracting solution and the auxiliary materials are sealed, aged, filtered and filled, and a finished product is obtained. The fresh fish fermented feed is used for breeding maggots, potential safety hazards such as pathogenic bacteria and heavy metal brought by traditional feed are avoided from the source, nutritional ingredients of the maggots are improved, then the maggots are matched with traditional Chinese medicinal materials, synergistic gain of animal active ingredients and plant essence is achieved, and the product is rich in nutrition and easy to absorb; the traditional Chinese medicine composition has the effects of supporting healthy energy, strengthening tendons and bones and enhancing immunity.

The invention discloses a method for grilling fish with tea soup, and relates to the technical field of food processing, and the method comprises the following steps: A, fish treatment: selecting fresh and alive fish, removing scales, gills and viscera, cleaning, cutting a knife, and soaking with longjing tea soup; b, baking: baking by adopting an electric oven; c, stir-frying: stir-frying ginger, scallion and garlic, adding white tea soup, boiling, reducing the juice, and turning off fire; and D, fusing and shaping: putting the fully cooked grilled fish into a grilling tray, pouring the condiment, stewing with small fire to enable the grilled fish to absorb part of tea soup flavor, taking the grilled fish out of the pot, and embellishing side dishes. The invention relates to a method for grilling fish with tea soup, and provides a processing technology of grilled fish with tea soup, which is low in fat, healthy, fresh and lasting in tea soup flavor, fresh and tender in meat quality, efficient in preparation and controllable in parameters, and the health attribute and quality stability of products are improved.

The application relates to the technical field of aquatic product processing, and discloses an automatic bubble cleaning machine for fresh fish processing, which comprises a cleaning machine, the cleaning machine is provided with a cleaning tank, a conveying device is arranged in the cleaning tank, the conveying device comprises symmetrical and uniformly distributed transmission belts and conveying belts arranged on the transmission belts, the transmission belts are provided with uniformly distributed limiting rods, uniformly distributed connecting holes are arranged on the conveying belts, the limiting rods penetrate through the connecting holes, and uniformly distributed bubble generators are arranged in the cleaning tank. The limiting rods movably connect the conveying belts and the transmission belts, so that the bubbles blocked by the conveying belts break under the conveying belts, the impact force generated by the breaking of the bubbles drives the conveying belts to vibrate and deform at high frequency, the fresh fish on the conveying belts continuously changes the positions of the fresh fish under the vibration and deformation of the conveying belts, the fresh fish on the conveying belts are spread flat, and the problem that the cleaning effect of the bubbles on the accumulated fresh fish is poor due to the accumulation of the fresh fish is solved.

The invention relates to a fermentation method for reducing biogenic amine in fish sauce, which comprises the following steps: 1) taking fresh fish meat, adding 30-50% of sterile water, 18% of salt, 0.5-2% of neutral protease with activity of 2 * 10 < 4 > U / g and 0.03% of sodium pyrophosphate by mass, uniformly mixing and crushing, and bottling; (2) fermenting at the constant temperature of 35 DEG C for 72 days, determining the oxidation-reduction potential in the fermentation process of the fish sauce by using an oxidation-reduction potential depolarization method automatic determinator in the fermentation process, adding a proper amount of hydrogen peroxide solution with the mass fraction of 0.5% every three days, controlling the oxidation-reduction potential of the fish sauce fermentation liquid to be 300-340mV until the fermentation end point, and during the fermentation period, adding a proper amount of water into the fish sauce fermentation liquid, water is supplemented once every three days. The fermentation method is simple to operate and easy to implement, the content of biogenic amine, especially tyramine, of the fish sauce is remarkably reduced, and the quality of the obtained fish sauce is good.

This invention relates to the field of preservation equipment technology, and discloses a fluidized ice storage and micro-freezing preservation device for chilled fish, comprising: a preservation chamber, internally divided into a first independent preservation zone and a second independent preservation zone by a U-shaped partition plate; and a functional core module, detachably plugged into the U-shaped partition plate, which integrates a circulation channel group, including a main circulation channel and a first delivery pump. This invention integrates the circulation channel group, central cooling mechanism, controller, and data interface mechanism into a single pluggable functional core module, and uses a normally closed self-sealing connector and an electromagnetic control mechanism, allowing the functional core module to be quickly inserted into or removed from the preservation chamber without stopping the system or causing leaks. The removed module can be independently recharged, maintained, or replaced in different locations, significantly improving the device's usability and maintenance convenience, and is particularly suitable for scenarios requiring continuous preservation, such as fishing boats and field operations.

The application belongs to the method for improving fish quality. A method for improving the quality of fresh fish by using a composite curing agent, characterized in that it comprises the following steps: 1) raw material treatment: take fresh hypophthalmichthys nobilis, remove scales, remove internal organs, wash and cut into uniform small pieces to obtain hypophthalmichthys nobilis meat; 2) preparation of protease solution; 3) extraction of tea leaf extract; 4) preparation of composite curing agent: according to 100g of hypophthalmichthys nobilis meat, 1.5g of tea leaf extract, 0.5g of protease solution and 2.0g of salt, select the tea leaf extract, the protease solution and the salt, and mix to obtain the composite curing agent; 5) curing of fresh fish: according to the proportion described in step 4), take the hypophthalmichthys nobilis meat, add the composite curing agent, and mix thoroughly until slime appears on the surface of the fish meat; use a container to fill, wrap the container opening with preservative film, seal and place in a 4℃ refrigerator for cold storage for 4d. The method has a good synergistic deodorization and quality improvement effect on fresh fish.

The application discloses a stepwise domestication method and a domestication device for blue rockfish, and uses vertical downward continuous water flow as an induction signal of 'water flow = feeding' conditioned reflex, and domestication is carried out in a culture pond with a water flow generating device; the water flow generating device generates vertical downward continuous water flow to simulate bait fish swimming when the water flow generating device is turned on; the stepwise domestication method is a full-cycle domestication method for blue rockfish, which comprises live bait, weak live fish bait, ice fresh fish bait and frozen fish paste / fish block. The domestication device adopts straight equidistant water outlets to form a continuous motion line, and the height restores the swimming track of the bait fish group; the vertical downward water outlet only causes gentle water lines and splashes, and does not impact the fish group and scatter the bait, while providing a dynamic feeding signal, and the stress of the fry is reduced to the maximum. The domestication method solves the problems of long bait domestication cycle, difficult conversion and low survival rate.

This invention relates to the process of producing hydrogel film from carboxymethyl cellulose from OPEFB which includes the formula and method of hydrogel film process. Hydrogel film is synthesized using 4% CMC solution; CMC is dissolved in water then added 5% glycerol from the volume of 4% CMC solution; added 2.5% citric acid and 2.5% acetic acid from the volume of 4% CMC solution. The mixed solution is stirred at room temperature for 2 hours; then cast and heated at 60°C for 24 hours. The formed hydrogel film is used as an absorbent pad component to absorb drip loss of fresh meat; fresh fish / chicken fillets and maintain humidity in storage at cold temperatures.

The invention relates to the technical field of medicinal breeding of special insects, in particular to a method for ecologically and cyclically domesticating high-quality maggot and a domesticated population thereof, and the method comprises the following steps: seed source acquisition and identification: acquiring chrysomyia megacephala adults, performing purebred identification and health detection, and pre-screening an initial seed source; hatching eggs of the obtained provenance in an artificial environment, feeding larvae of 1-3 years old, applying primary environmental stress, and screening individuals; putting imagoes into the natural environment after emergence of the individuals, and recovering spawning blocks; the recovered egg masses are hatched and fed with larvae of 1-3 years old, composite environmental stress is applied, and individuals with tolerance reaching the standard are screened out; after the individuals emerge adults, putting the adults into a complex natural environment, and recovering the spawn blocks; the recovered egg masses are hatched and fed with larvae of 1-3 years old, ultimate environmental stress is applied, and domesticated populations with solidified characters are obtained through screening. Through three-generation directional domestication, artificial stress, natural energizing and fresh fish waste utilization, the effects of pure maggot variety, strong stress resistance, high activity and stable breeding are achieved.

This invention discloses a raw material processing device for fish scale glue processing, specifically relating to the field of agricultural and sideline food processing technology. It includes a support frame, with support legs fixedly installed on the top surface of the support frame. A conveyor frame is fixedly installed on the top surface of the support legs, and a feeding shell is fixedly installed on the side of the conveyor frame away from the support legs. A feeding hole is opened on the top surface of the feeding shell. Live fish are guided between rotating and rotating columns, which rotate to drive a descaling shovel, allowing the descaling shovel to continuously contact the fish surface. Through rotational friction, the fish scales are peeled off, achieving live fish scaling and obtaining fresh fish scale raw materials. This method of directly scaling live fish avoids the deterioration of scales over time after the fish dies. Because the scales are scraped from live fish, they remain fresh and plump during peeling, with high density and intact structure, making them high-quality raw materials. This effectively avoids the contamination of inferior scales caused by fish death or prolonged storage.

The invention relates to the technical field of collagen food, and particularly discloses a preparation process of low-fishy-smell fish skin collagen peptide. A preparation process of low-fishy-smell fish skin collagen peptide comprises the following steps: S1, selecting fresh fish skin, soaking the fish skin in a soaking solution containing a composite fishy-smell-removing auxiliary agent for 10-20 minutes, fishing out the fish skin, draining the fish skin, and performing degreasing and deliming treatment to obtain pretreated fish skin; s2, crushing the pretreated fish skin to prepare fish skin homogenate, firstly adding a protease activation auxiliary agent, and then adding compound protease for enzymolysis to obtain enzymatic hydrolysate; and S3, heating and inactivating the enzymatic hydrolysate, cooling, performing centrifugal filtration, taking supernate, adding a flavor improvement auxiliary agent, filtering by adopting an ultrafiltration membrane, and performing freeze drying to obtain the low-fishy-smell fish skin collagen peptide. According to the preparation process, the fishy smell of the fish skin collagen peptide can be effectively reduced, and the extraction rate of the fish skin collagen peptide can be increased.

The invention relates to a production method of air-dried fish. The production method comprises the following steps: step 1, processing fresh fish into pretreated fish blocks; step 2, drying the fish blocks in a drying room, wherein the drying process specifically comprises the following steps: step 21, controlling the temperature at 30-32 DEG C; step 22, raising the temperature to 34 to 36 DEG C; step 23, raising the temperature to 38 to 40 DEG C; step 24, naturally cooling to room temperature; step 25, natural air drying; the relative humidity is controlled to be 20-30% in the step 22 and the step 23, and the relative humidity in the drying room is controlled to be 30-60% in other steps in the step 2; and step 3, brushing seasoning oil on two surfaces of the fish blocks, pickling for 30-60 minutes, and then carrying out vacuum packaging. According to the production method of the air-dried fish, drying is carried out by increasing the drying temperature and reducing the humidity of the high-temperature interval, volatilization of the fish oil is accelerated, so that water is prevented from being retained in the fish blocks, and the prepared air-dried fish does not contain preservatives, is not sour and deteriorated, is good in taste and is prolonged in shelf life.

The invention discloses bacillus weldmannici W1 and application thereof, and belongs to the technical field of microorganisms. The invention also provides application of the strain W1 in planting high-mountain organic big-leaf tea trees. The fermentation liquor of the strain can be mixed and fermented with crushed fresh fish meat, and then supernate is extracted to prepare the amino acid leaf fertilizer which is sprayed on a high-mountain organic big-leaf tea tree; the growth indexes such as germination density, one-bud one-leaf hundred-bud weight and tea chlorophyll content of the tea tree and the quality indexes such as soluble protein, soluble sugar, amino acid and tea polyphenol of the tea tree can be obviously promoted. The amino acid foliar fertilizer effectively promotes the growth of the organic big-leaf tea trees and the improvement of the tea quality, and solves the problems that the high mountain cultivation traffic of the organic big-leaf tea trees in Guangxi is inconvenient, and the tea quality is reduced due to the fact that only tea leaves are harvested for many years without topdressing. And a new way is provided for solving the problems of yield and quality of the high-mountain organic big-leaf tea tree.

The utility model belongs to the technical field of aquaculture equipment, and discloses a special lifting type feeding machine for aquatic products, which comprises a storage module, a feeding module and a feeding module, one end of the feeding module is mounted at the bottom of the storage module, the other end of the feeding module is mounted at the top of the feeding module, the storage module comprises a storage box and a frame body, and the storage box is mounted on the frame body. The material storage box is installed on the frame body, and the feeding module is installed on the right side of the upper portion of the frame body. The feeding module is installed between the storage module and the feeding module, the feeding module is installed on the right side of the upper portion of the storage module, the problem that a discharging port of a feeding machine in the prior art is too low is solved, irregular feed such as iced fresh fish and quick lime particles can be easily fed, operation is easy and convenient, and the feeding efficiency is improved. The feeding and feeding efficiency is high, and the performance is more stable.

The invention discloses a nitrite-free salted fish production method which comprises the following steps: cleaning fresh fish with sterile water to remove nitrate reducing bacteria on the surface of the fresh fish; meanwhile, pickling and air drying are performed at low temperature, so that the activity of nitrate reducing bacteria is inhibited, the content of nitrite in the salted fish is remarkably reduced, and the edible safety of the product is ensured.

This invention relates to the field of food packaging and preservation technology, and discloses an intelligent collaborative preservation film for transporting chilled fish and its preparation method, comprising the following components by mass: 10-20 parts fish scale collagen, 20-30 parts fish skin gelatin, 10-18 parts sodium caseinate, 5-12 parts pectin, 0.5-2 parts blueberry anthocyanins, 1-3 parts citrus extract, 5-10 parts glycerin, 5-10 parts sodium alginate, and 0.1-0.5 parts nano zinc oxide. The technical problem to be solved by this invention is to provide an intelligent synergistic preservation film for the transportation of chilled fish and its preparation method. It constructs a sodium caseinate-pectin dual-substrate system and builds an integrated preservation mechanism with three functions: physical protection, active preservation, and intelligent indication. The components form a quadruple synergistic effect of double cross-linking, polyelectrolyte composite, antibacterial, and antioxidant properties. It has excellent mechanical strength and barrier properties. At 4°C, it can extend the shelf life of chilled fish from 5 days to 12 days. Moreover, the raw material cost is low and it is completely biodegradable. It is suitable for long-distance cold chain transportation and preservation of chilled fish and has broad industrialization prospects.

The invention relates to the field of aquaculture detection, in particular to a rapid determination method for fish blood ammonia nitrogen concentration in a high saline-alkaline environment, which comprises the following steps: diluting fresh fish blood with a phosphate buffer solution (PBS); a proper amount of the mixed sample is taken and dropwise added to a color development area of a test strip matched with a Pocketm BA blood ammonia analyzer to obtain readings within an effective measurement range, key parameters of a derivation formula are obtained through a blood ammonia concentration fitting curve measured by different dilution gradients, and the blood ammonia concentration of the original blood is calculated through the formula. PBS is adopted as a fish blood dilution system for the first time, and the effective detection range of an instrument is expanded on the premise that the blood ammonia level is not obviously changed. The method does not need centrifugation, standing and other measurement steps of a traditional blood ammonia kit, has the advantages of few steps, short time consumption and good result stability, and is suitable for rapid and accurate measurement of the blood ammonia concentration of fishes on a culture site.

The invention discloses a flavored fish production method based on air-dried fish processing. The flavored fish production method comprises the following steps: step 1, processing fresh fish into air-dried fish; step 2, cutting the air-dried fish blocks as required and taking materials; step 3, pouring the cut fish blocks into water for soaking; step 4, curing; step 5, cooling; step 6, frying: frying the flavored fish blocks; step 7, fishing out the fried flavored fish blocks from the fryer, draining off excessive oil, naturally cooling, and mixing with materials; and step 8, putting the flavored fish mixed with the materials into a vacuum bag, vacuumizing, and performing high-temperature sterilization after vacuum packaging. According to the flavored fish production method based on air-dried fish processing, after the existing air-dried fish is processed in a deep processing mode, the obtained flavored fish can be instantly eaten and used and can be conveniently and rapidly used at home and during traveling, and different tastes can be adjusted according to needs in the processing process.