763 results about "Fresh fish" patented technology

The invention relates to fish ball. The fish ball is mainly made of, by weight, 100 parts of fresh fish flesh, 2-15 parts of synanthrin, 5-20 parts of cornstarch, 2.3-6.0 parts of egg white, 4.1-8.5 parts of flavoring agents, and 30-90 parts of drinking water. The fish ball has the advantages that the fish ball has low caloric value; the fish ball is capable of promoting growth of human colonic probiotics, inhibiting toxic fermentation products and increasing defecating frequency and excrement weight; excrement acidity can be increased, and colon cancer can be prevented; absorption of minerals such as calcium, magnesium and ferrum are promoted; physiological functions such as organism immunity are enhanced; and the fish ball can meet people's needs on traditional foods and modern people's needs on nutrition and health.

Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing tosoften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

The invention relates to a method for preparing fish scale collagen. The method comprises the following steps: fresh fish scales are taken as a material, undergo cleaning, drying and crushing, are soaked in NaOH solution for degreasing, and soaked in hydrochloric acid solution for deashing; the fresh fish scale is added with water of which the weight is 5 to 10 times of that of the fish scales, the pH value is adjusted to between 2 and 4 by acid solution, pepsin of which the weight accounting for the weight of the mixing solution is between 1 and 5 percent is added, the mixing solution undergoes enzymolysis at a low temperature for 4 to 10 hours, and enzyme is killed; enzymatic liquid is filtered twice to obtain extracting solutions, the extracting solutions are mixed, the mixing solution is decolored, sodium chloride of which the weight accounting for the weight of the mixing solution is between 5 and 15 percent is added into the mixing solution for overnight salting out, deposit is separated and collected, and acetic acid of which the weight accounting for the weight of the mixing solution is between 5 and 20 percent is added into the deposit for dissolution to obtain protein solution; the protein solution is dialyzed and desalted to obtain purified collagen liquid; and the collagen liquid is subjected to freeze-drying or spray-drying and micro-crushing to obtain solid particle. The method has the advantages of reasonable process, simple operation, safety, low cost, little loss of nutrient matters of the product, low ash content and high yield and purity of the collagen.

A composition of matter and the method of making that provide a low pH acidic composition that is useful for destroying microorganisms that are undesirable and useful for destroying or reducing melanoma on human skin. The composition and method include a strong, low pH acid combined with distilled water and urea or an ammonium compound, such as ammonium sulfate or other metallic sulfates, including but not limited to, sodium sulfate, magnesium sulfate, zinc sulfate, manganese sulfate, and copper sulfate, under at least 15 psi pressure in pressurized container, all of which is heated to approximately 800° F. or more for at least 3 hours. The final cooled mixture is stabilized with 10 to 15 percent of the original mixture. The resultant composition is useful for preserving food, such as fresh fish, and for skin treatment of melanoma and as bactericides, fungicides, or viricides.

The invention discloses a method for rapidly pickling fish by mixed fermentation of microorganisms. According to the method, fresh fish or frozen fish is rapidly prepared into the pickled fish by the procedures of pre-treating fish bodies, pickling by a low-temperature wet pickling method, rinsing, inoculating a mixed microorganism fermenting agent, carrying out gradient low-temperature drying and the like, so that the time for pickling and processing the fishes can be shortened and the flavor of fish pickled products can be improved; nitrite and nitro compounds are prevented from being generated in a process of pickling the fish products, and the edible safety of the fish pickled products is guaranteed; the pickled fish processed by the method is good in flavor, is short in pickling time, low in salt content and free of the nitro compounds; the operation method is simple, the production cost is low, the energy consumption is low, the environmental pollution is small and the product quality is stable; and the economic benefits of manufacturing enterprises can be improved.

The invention provides a snakeheaded fish feeding stuff and a preparation method thereof and belongs to fish forage and a preparation method thereof. The snakeheaded fish feeding stuff is prepared by proportionally mixing fish meal, bean pulp, shrimp powder, meat meal, molasses yeast, fish oil, monocalcium phosphate, premix compound, flour, and the like. The snakeheaded fish feeding stuff has scientific preparation, balanced nutrition, strong food calling property, and excellent buoyancy, can meet the requirement of growing the snakeheaded fish and decrease the water pollution caused by throwing the fresh bait during the process of breeding snakeheaded fish. The raw materials are enough and are easily acquired so the mass production of the feeding stuff is ensured. The feeding stuff has low factor and the growing speed of the snakeheaded fish reaches to the growing speed of feeding the fresh bait. The feeding stuff has stability in water and is difficult to pollute the breeding water.

The invention relates to a method for preparing a microbial fertilizer, a nutrient solution, a fodder and a pesticide and for fermentation bed cultivation by utilizing indigenous microorganism probiotics. The microorganism probiotics are formed by fermenting eight pure natural materials, including indigenous bacteria, green juice, fresh fish amino acid, enzyme alcohol, Chinese prescription nutrient solution, lactic acid bacteria, natural calcium and water-soluble calcium phosphate potassium; the microorganism probiotics contain the mixed flock of various beneficial bacteria, such as, lactic acid bacteria, photosynthetic bacteria, bacillus and yeast; the fertilizer can be used for fertilizing and loosening soil; the agricultural products are free from residue, taste nice and are high in yield; the fodder can be used for guaranteeing no residue on the cultured animal meat product; the meat is tender and free from smell; after the microorganism nutrient solution is used, the microorganism pesticide can prevent and treat insect diseases; the chemical pesticide and the fertilizer residue can be eliminated and decomposed; when the fermentation bed is used for culturing, the excrement cleaning is not required; the animal excrement is decomposed by the fermented padding while beneficial mycoprotein is formed; the fodder can be eaten by the animals; the microbial fertilizer is odorless, zero-emission, environment-friendly, pollution-free to environment and beneficial to the health of human and animals.

The invention discloses a mandarin fish feed which comprises the following components in parts by weight: 35-40 parts of fresh fish meat, 35-50 parts of white fish meal, 5-10 parts of shrimp meal, 2-5 parts of yeast powder, 2-5 parts of corn protein powder, 5-8 parts of oleum morrhuae, 1-3 parts of composite vitamin, 1-3 parts of composite mineral and 4-6 parts of adhesive. The invention also discloses an artificial feeding domestication method for the mandarin fish. The method comprises a step of feeding the mandarin fish feed. The mandarin fish feed can reduce the breeding cost and the morbidity of the mandarin fish, improve the disease resistance of the mandarin fish and realize the sustainable development of the mandarin fish breeding industry.

Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

The present invention provides a system for facilitating security check of cold-chain air freight cargo using a magnetic imaging scanner for shipping at the airport. Cold-chain material includes most perishables such as produce, fresh fish, biological parts, pharmaceuticals and similar that need to be kept at a lower temperature for preservation and freshness.

The invention discloses a method for improving gel property of minced fish product through adding glutamine aminotransferase which comprises, adding into minced fish processed from fresh fish as raw material complex addition agent consisting soybean protein, polyphosphates and glutamine aminotransferase, adding addition agent, then kneading the minced fish 10-20 minutes, the gel property of the obtained minced fish product is increased to 400-500g from the previous 200g before addition.

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

A minced fillet product producing method relates to aquatic product processing and comprises the following steps: grinding without any addictive: adding a protease inhibitor and an acid seasoning aqueous solution into semi-thawed minced fillet, and chopping, blending, grinding and mixing uniformly at 4-10 DEG C; grinding with salt: adding salt and glucolactone into the ground minced fillet, grinding at 4-10 DEG C; gelating: shaping and heating the ground minced fillet, and gelating the minced fillet; and refrigerating: packaging in a sealing way, and refrigerating at 4-10 DEG C to obtain a minced fillet product. Only medium-temperature heating is required, so that the energy consumption is reduced and the production cost is reduced; the minced fillet product producing method is simple in process, low in requirement on equipment, short in production period and high in production efficiency; and the produced minced fillet product is faintly acid, low in fishy taste, strong in fresh fish meat taste, more compact in internal structure and macroscopically dedicate in mouth feel, and is superior in gel strength to he conventional minced fillet product heated at a high temperature.

The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.

The invention discloses purslane fish balls which are nutritious, good-looking and tasty, and a preparation method of the purslane fish balls. The method takes fresh fish meat, fat pork and purslane as main materials, and corn starch, egg white, composite phosphate, soy isolate protein, table salt, monosodium glutamate, cooking wine, green onions, gingers and the like as auxiliary materials; and the purslane fish balls are prepared by the following main materials and auxiliary materials in parts by weight: 40-60 parts of fresh fish meat, 8-15 parts of fat pork, 1-3 parts of purslane, 2-3 parts of corn starch, 4-8 parts of egg white, 0.5-2 parts of composite phosphate, 1-3 parts of soy isolate protein, 1-3 parts of table salt, 0.2-1 part of monosodium glutamate, 0.2-0.5 part of cooking wine as well as 0.5-2 parts of green onions and gingers. The edible wild herb purslane with functions of nutrition and health care is added into the fish balls, so that the fish balls have special flavor and rich nutritional value to form a new fish ball product with higher market potential, and the purslane fish balls have important significance in the aspects of developing the edible wild herb resource, fully utilizing the medical care value of the purslane and saving the production cost.

The invention relates to a solid fruit preservative and a preparation method thereof. The components of the preservative include super absorbent polymer and cold storage agent which is absorbed in the super absorbent polymer. The preservative can also be added with bacteriostat and is prepared by leading the cold storage agent or the mixed liquid of the cold storage agent and the bacteriostat to be absorbed in the super absorbent polymer. The preservative can also be put in a container made of porous packing materials to form a preservative with porous packing materials, and has the advantages of simple preparation and refreshment methods, convenient operation and long refreshment period, etc. The solid fruit preservative of the invention can lead the fruits such as lichee which are difficult to refresh under normal temperature at present to have a normal temperature refreshment period as long as 8 days, with unchanged color, fragrance, taste and shape, is especially suitable for normal temperature refreshment and low temperature refreshment of lichee and also suitable for the normal temperature refreshment of other fruits and vegetables or low temperature refreshment of other fruits and iced fresh fish.

The invention discloses a manufacture method of flavor fish cake taking fish and pork as main raw materials. The method comprises the following steps: firstly, removing fishbone of a fresh fish, removing skin, washing the fish, performing fish separating, and mincing or blending the fish, so as to form minced fillet, and performing refined filtration on the minced fillet, so as to obtain refined minced fillet; secondly, performing boning on pork, picking out the skin, mixing fresh ginger into the pork, and mincing the pork, so as to form meat paste; thirdly, performing batching and seasoning on the minced fillet and the meat paste, and uniformly mixing the minced fillet and the meat paste, so as to obtain meat mash; fourthly, putting the meat mash into a high-pressure moist heat sterilizer to perform sterilization on the meat mash; fifthly, performing aseptic subpackage on the sterilized meat mash according to a conventional method, so as to obtain finished fish cake products. The method has the advantages that formula adjustment is performed on the basis of traditional fish cakes, the modern high-pressure moist heat sterilization process is adopted to replace the traditional steaming process, the advanced aseptic subpackage technology is adopted, the formula is reasonable, the process is advanced, the manufactured fish cakes are full of elasticity and toughness, not too cohere, not easy to get loose and not greasy and are nutrient-rich, the retention period can reach more than six months, the product quality is stable, and the method is applicable to industrial production.

The invention relates to a fish ball with cores, which comprises 50-70 wt% of outer layer fish meat and 30-50 wt% of inner layer core, the outer layer is made from fish meat and accessory foods, the inner layer core is made from auxiliary food material and flavorings. The preparing process consists of the steps of fresh fish boning, disintegrating, stirring, beating, stirring homogeneously, and loading.

The patent provides a processing method of wind-produced inebriated fish and relates to producing method of food which includes, salting fresh fish which has been killed, scaled off and cleaned, then air drying it and vacuum sealing the fish in packaging container with bittern after marinating and drying, sterilizing and cold storing at last. The inebriated fish produced by the present invention is suitable for four seasons production and has short producing period, good safety, convenience and equality, wherein the taste and quality are controlled easily.

The invention relates to a processing method of polypeptides, and in particular relates to a method for preparing a plurality of collagen polypeptides by using fish skins as raw materials. The method comprises the following steps: by adopting unfrozen fish skins or fresh fish skins as the raw materials, performing high-temperature cooking and ripening, and adding water to perform wet-process pulping; performing segmented enzymolysis by selecting a proper amount of enzymes; performing enzyme deactivation after enzymolysis ends; removing impurities by virtue of centrifugation to obtain a crude collagen polypeptide enzymatic hydrolysate; respectively performing segmented interception by using ultra-filtration membrane bags to obtain collagen polypeptide liquids with different molecular weight cutoff; freezing the collagen polypeptide liquids with different molecular weight cutoff, and then respectively performing vacuum freezing and drying; and finally respectively performing super-critical CO2 extraction, fishy smell removal, deodorization and decolorization on dry polypeptide products. The processing method disclosed by the invention can ensure food safety of the whole technological process, is safe and efficient, can be used for improving the efficiency and ensuring the quality, and is strong in operability; and the whole technological process is simple and reasonable, and is high in safety, strong in operability, high in product yield and good in quality.

The invention discloses a method for processing fish pickled with grains, which comprises following steps: cleaning fresh fish pickled with grains, eliminating fish organs, cutting into blocks, salting fish blocks, drying, fermenting, vacuum packing and disinfecting. The fermentation comprises following steps: loading rice into container, adding Chinese yeast into rice with its weight being 1-2% of that of rice, stirring evenly, putting dried fish block with its weight being 60-100% of that of rice into container and embedding them in rice, sealing container, fermenting for 45-55 hours at 26-30 Deg. C, anaerobic fermenting for 45-55 hours at 26-30 Deg. C, and getting fish pickled with grains. The fish block and rice are used as nitrogen and carbon source for fermentation, the fish block absorbs the vinous flavor and the substance in fish is volatilized out after fermentation and anaerobic fermentation process, and the fish smell is removed off at the same time.

The invention relates to a method for culturing finless eel and freshwater crayfish in a pond, which includes (1) selecting pond or low-level pond, or opening ditches such as 'curve', 'well' or 'field' font, keeping sluice above 1.5m in the pond or ditch; (2) clearing and sterilizing the pond, keeping the water depth for 30cm, fertilizing and planting aquatic; (3)the net box of finless eel being an open style, planting water peanut in the box; (4) regulating water quality by stocking silver carp and bighead carp, putting healthy fingerlings of the freshwater crayfish one off in the last decades of April (100kg/666m²), or putting mature fingerlings of the freshwater crayfish whose female and male ratio is 2:1 in the autumn; (5) stocking young finless eels from the last ten-day of April to the first ten-day of May or the last decades of July (1kg/ m²); (6) feeding food per day, the amount of which are 5-8% of the weight of freshwater crayfish; (7)subduing feeds after young finless eels are put in the box and hungry for 3 days, the weight ratio of minced earthworm or fresh fish and finless eel is 5:1, 4:1, 3:1 and 2:1; (8) strengthening water quality management, fertilizing management and prophylaxis osamu work of the aquaculture water and inside the net box.