353 results about "Fresh water fish" patented technology

The invention discloses an extraction and preparation method for micromolecule fishskin collagen peptide, which comprises the following technical steps of: taking the fishskin of freshwater fish as raw material; removing non-collagenous protein; carrying out steps of degreasing, deodorizing, smashing and the like; under the acidic condition, carrying out heating hydrolysis processing to collagenous protein; controlling the degradation degree of the collagenous protein with an enzymolysis method; obtaining a target micromolecule collagen peptide with a membrane separation method; recycling protease, and then carrying out nanofiltration desalting; and after activated carbon binding resin is decolored and deodorized, carrying out spray drying to obtain the colorless and tasteless micromolecule fishskin collagen peptide. The extraction and preparation method disclosed by the invention has a simple technology, the protease is recycled by membrane separation, and therefore the cost is saved. The prepared micromolecule collagen peptide is colorless and tasteless and can be widely applied to industries relevant to the health of the human body, such as health care food, biomedicine, and cosmetics.

An efficient breeding method for crayfish in fresh water of a rice field is disclosed. The efficient breeding method for the crayfish in the fresh water of the rice field comprises the steps of: selecting the rice field which is sufficient in water source, convenient in irrigation and drainage, strong in water-retaining capacity, not dry when meeting with heavenly stems and not submerged by floods and has a good ecological environment, no pollution source around, fertile soil and a substrate natural structure; placing grass carp summer flower, bighead carp summer flower and field snails after the young crayfish is placed; filling decayed cow dung every half a month at a filling amount of 50-100 kg per each mu; checking submerged plant mow and filling aquatic plant every half a month; filling animal fodder such as fish meat and meat of spiral shells of 2-4 kg per each mu every week.

The present invention belongs to the field of aquatic cultivation technology, and is one purified system for high density green cultivation of sea water and fresh water fish in a complexly closed circulation facility. The lone purified water system consists of cultivation pond, deposition pond, aerating pond and biologically purifying pond to constitute one complete circulation system. Each of the cultivation pond, deposition pond and biologically purifying pond is provided with blowdown pipeline to exhaust deposited solid dirt. The present invention has raised fish survival rate and growth speed.

The invention relates to a monitoring technology for the aquaculture environment of fresh-water fish and discloses a monitoring system for the aquaculture environment of the fresh-water fish on the basis of a wireless sensor network. The monitoring system comprises cluster head nodes connected with i nodes, wherein k cluster head nodes are connected with collecting nodes; m collecting nodes are connected with a monitoring center; and all i, k and m are natural numbers. The monitoring system is characterized in that the nodes, the cluster head nodes and the collecting nodes are configured with a water temperature sensor, a dissolved oxygen sensor, an aerator, a node processing module and a wireless transmission module. The collecting nodes also comprise an atmospheric pressure sensor, a PH value sensor and a communication module; the atmospheric pressure sensor, the PH value sensor and the node processing module are connected; and the communication module is connected with the wireless transmission module and is used for transmitting data to the monitoring center and receiving an instruction. The monitoring system disclosed by the invention can realize large-range wireless monitoring network layout, and is very suitable for automatic control of large-scale fresh-water aquaculture.

A nutritive flavouring is prepared from the hydrolytic liquid of fresh-water fish protein, flavouring, AA, DHA, taurine, sodium glutamate, I+G, salt, granular sugar, malt dextrin, emulsifier and stabilizer proportionally.

The invention relates to a preparation method of instant fresh water fish peptide powder. By using fresh water fish as raw materials, the preparation method comprises the following steps: removing fish skin and fish belly fat by a skin remover and a cube cutter, and then removing fishy smell and partial fat of the fish by using the technology of soaking with a mixture of CaCl2 and C2H4O2; then adding papain and Bacillus subtilis neutral proteinase for hydrolysis, carrying out inactivation and degreasing by the superhigh pressure technology, and separating slag from liquid by utilizing a centrifuge; and then adding activated carbon to the hydrolysate for bitterness and fishy smell removing treatments, filtering by utilizing a plate and frame filter press, concentrating the obtained filtrate in vacuum, and carrying out spray drying to obtain the instant fresh water fish peptide powder. The product prepared by the method has the characteristics of water solubility, creamy white color, palatefullness, no fishy smell and the like, and no organic reagent is used in the entire production process flow. The product is rich in small peptide, oligopeptide and various amino acids, can be used for manufacturing nutriment food for infants, advanced nutriment and health products for adults and the like, and also can be used as the ingredient for preparing advanced nutriment peptide coffee, flavorings and the like.

The invention provides a process for preparing fresh water fish protein active polypeptide hydrolysate, which comprises charging animal protein complex enzyme and flavor enzyme for hydrolyzing, charging saccharomycete and lactic acid bacteria for fermenting.

The invention relates to a preparation method of deodorized fish protein powder. A technical process of the method comprises the following steps of: crushing low-value trash fishes; deodorizing; adding water for homogenating; performing enzymolysis on a mixed liquor by adopting a protein enzymolysis technology; blanching to obtain enzymolysis protein liquid; concentrating the enzymolysis liquid and performing spray drying; and packaging in vacuum to obtain a finished product. The protein powder is produced from low-value trash fishes and has a wide source, and a new way for high-value utilization of fresh water fishes is provided; the problem of the influence of odor substances in a hydrolysate on the utilization of the fish protein powder is solved; a biological enzymolysis technology isutilized, so that the efficiency is high and pollution is avoided; and the deodorized fish protein powder is safe and effective, is free from toxic and side effects, a rich in nutritional substances,can be developed as a food substrate, and has wide market prospect.

The invention discloses a fermented low-salt semi-dried tilapia mossambica, a processing method thereof and application thereof. The processing method comprises the steps of: removing the internal organs and the scales of the tilapia mossambica; cutting along backside or abdomen; overturning; flatly pressing to form a symmetrical tilapia mossambica piece except the tail of the tilapia mossambica;washing with cleaning water; washing with salt water with 1%-4% of concentration to remove fishy smell and obtain the tilapia mossambica piece without the fishy smell; paving salt on the surface of the tilapia mossambica piece without the fishy smell, wherein the weight of the salt is equal to 3-8% of that of the tilapia mossambica; sousing for 8-24 hours; drying; or soaking for 8-24 hours with 5-10% of salt water to obtain the low-salt tilapia mossambica piece; spraying zymophyte on the surface of the tilapia mossambica piece, wherein the inoculum size of the zymophyte is 105-107 CFU/g fish meat; fermenting for 10-48 hours in a sealing way under the temperature of 12-20 DEG C; and drying the fermented tilapia mossambica piece to obtain the fermented low-salt semi-dried tilapia mossambicawith 30-60% of water content. The product has lubricating meat quality and typical flavor of dried meat. The processing method can be adapted to processing freshwater fishes.

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.

The invention relates to a process for preparing minced fish food and products by using meat of fresh water fish such as silver carp, grass carp as raw material, and table salt, modified starch, konjac glucomannan, white sugar, smell removing agent as auxiliary material. The preparing process comprises smell removing, freezing point adjustment, germ-free cooling down, air regulation packaging, and ice temperature storage.

The invention discloses a puffed aquatic feed and a preparation method thereof. The preparation method comprises the steps of removing impurities of fermented dephenolized cottonseed meal, cottonseed meal, bean pulp, sunflower seed meal and flour and cleaning, and carrying out coarse crushing and screening; mixing according to ratios and carrying out superfine grinding; carrying out the second time of crushing and screening; carrying out secondary mixing with a compound vitamin for fish, a mineral feed additive, monocalcium phosphate, stone powder, wheat bran and aquatic high-temperature-resisting enzyme; and adding water to uniformly temper and transferring a mixture into a double-screw-rod extrusion bulking machine to obtain a puffed feed, wherein the rotary speed of screw rods is 65r/min, the feeding speed is 30r/min, a feeding section of the temperature of a machine barrel is controlled at 90 DEG C, a middle section is controlled at 105 DEG C, a discharging section is controlled at 125 DEG C and spraying temperature is controlled at 85-90 DEG C. The puffed aquatic feed disclosed by the invention has the advantages of high fish digestion rate, less feed waste, good stability in water and slight pollution to a water body, and can be widely applied to the production of freshwater fish puffed aquatic feeds.

The invention discloses a disease prevention and detoxification feed for fish and shrimps in fresh water, and a preparation method of the feed. The feed is prepared from the following raw materials: corn flour, wheat bran, fermented blood meal, an antidote and the like. The feed is capable of effectively removing harmful toxins such as escherichia coli, intestinal toxins, heavy metal ions and the like in the bodies of the fish and the shrimps by absorption, thus having the functions of epidemic prevention, cure of diseases, disinsection and sterilization; the feed is also capable of providing trace elements which are necessary for the growth of the fish and the shrimps, promoting the metabolism of organisms, improving the feed conversion ratio, promoting the fish and the shrimps to have strong appetite and promoting growth and weight gain. The feed is a puffed product, and the antidote has strong absorption and detoxification functions, so that the feed can be used for purifying the water in a pool, improving the breathability of the water in the pool and increasing the dissolved oxygen of the water. Furthermore, Indian bread cyrtomium rhizome, fineleaf schizonepeta herb, coptis root, rhubarb and baikal skullcap root which are fed into the feed also have good functions of antibiosis and disinsection, and are capable of improving the efficacy and thoroughly controlling after being matched with the antidote for use.

The invention discloses a method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice, which belongs to the technical field of processing of aquatic products. The method comprises the following steps of: cleaning silver carps serving as a raw material, removing heads, internal organs and fish scales, cleaning, removing fish skin and fishbone, taking fish flesh, removing fishy odor, chopping and spreading salt; cleaning fruits and vegetables serving as raw materials respectively, peeling, removing kernels, slicing, pre-boiling, pulping, filtering and concentrating; and chopping and mixing according to proportion and performing vacuum microwave puffing so as to produce leisure crisp particles. The leisure crisp particles produced by the method have good color, fragrance and taste, high crispness and low water content, avoid the trouble of fishbone, overcome the defects of high salt content of the conventional dried fish and high oil content of fried fish, have overall nutrition, have the characteristics of high protein, low fat and rich vitamins and minerals of fish flesh and the advantages of rich vitamins and minerals such as calcium, phosphorus, potassium, magnesium and the like of the fruit and vegetable juice, can coordinate function of a human body, enhance cell viability and enterogastric peristalsis, promotes the secretion of digestive juice, remove fatigue and belong to a high-nutrition leisure food which is good for both children and adults.

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The invention discloses a preparation method of convenient and instant flavory grilled fish. The preparation method is characterized in that a modern processing process is adopted for preparing fresh water fish into the convenient and instant flavory grilled fish which is convenient to eat and adaptable to fast pace of life in the society. The prepared fish is fresh in taste, unique in flavor, and chewable with certain elasticity and rigidity. In addition, fish thorns and fishbone tissues are completely softened, so that the convenient and instant flavory grilled fish can be directly eaten, and the problem that a user can be choked up by fishbone of most fresh water fish is solved.

The invention discloses high-calcium fish-meat capsicum sauce with fragrance and a preparation method thereof. The high-calcium fish-meat capsicum sauce with fragrance comprises the raw materials of catfish fishbone paste, fragrance oil, chili glutinous rice cake, lobster sauce, salted and fermented soya paste, soy sauce, chili sauce, white sesameseeds, white granulated sugar, gourmet powder, ten ingredients, fishy essence and potassium sorbate. The preparation method comprises the following steps of: adding salt into the catfish fishbone paste to be preserved; then, putting the catfish fishbone paste into the fragrance oil to be fried until the color of the catfish fishbone paste is yellowish; fishing the catfish fishbone paste as a spare fish material; respectively adding the lobster sauce and the chili sauce to be deepfried; adding the soy sauce until boiling; next, adding other components of the fish material, the salted and fermented soya paste, and the like to be fried 30-50 minutes; mixing by continuously adding proper purified water until the components are changed into sauce; filling the hot sauce into a bottle; and sterilizing and cooling to obtain the finished high-calcium fish-meat capsicum sauce with fragrance. The high-calcium fish-meat capsicum sauce with fragrance not only increases palatability of fishbone paste products, but also promotes the efficient and synthetic utilization of fresh water fish.

The invention discloses a method feeding fishes without water, which is mainly composed of following procedures: firstly, placing a healthy and active crucian fished or brought from market into clean water over 24h for temporary feeding and maintaining the circulation and cleanness of the water; then transmitting the living fish into alcohol diluent for 10min to 40min for abduction and dormancy; wherein, the alcohol diluent refers to the diluent that injecting alcohol into water and the volume achieves 5 to 1000; finally, fetching out the living fish in dormancy status from the alcohol diluent and then placing into a moist environment without water or special container for long distance transportation; wherein, the temperature of the moist environment without water ranges from 0 DEG C. to 14 DEG C. The invention fulfills the live keeping transportation without water by making the fish in dormancy status, which features simple method, low transporting cost and no side effects.

The present invention belongs to the field of fish product. The fresh water fish cake is made with fresh water fish skin paste, fatty pork, egg yolk, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in steam pot, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

The invention discloses a meat quality improver for grass carps and a preparation method for the meat quality improver. The meat quality improver is prepared from the following raw materials in part by weight: 5 to 10 parts of astragalus, 5 to 10 parts of Codonopsis pilosula, 10 to 15 parts of eucommia bark, 5 to 10 parts of lycopene, 1 to 5 parts of plumepoppy extract, 8 to 15 parts of phytase, 1 to 3 parts of cysteamine, 20 to 40 parts of lactosucrose and 20 to 40 parts of montmorillonite. The invention has the advantages that: active ingredients for improving the meat quality of freshwater fishes are scientifically matched; and the meat quality improver can remarkably improve the growth of cultured fishes and reduce the fat content of the fishes, and also improves the elasticity of muscle, chewiness, hardness and cohesion so as to ensure that the meat is fresh and delicious.

A liquor-saturated dried fish with unique taste is prepared from fresh-water fish through killing and cleaning fish, salting, washing, baking, cutting to become blocks, low-temp storage, adding flavouring in liquor, immersing the dried fish blocks in it, vacuum packing, high-temp and-pressure sterilizing, and cooling.

The invention provides a method for processing tilapia fillet by combination of hot wind and microwave, which belongs to the technical field of aquatic product processing, and relates to a novel technique for processing the tilapia fillet by dehydration. The method is to uses fresh tilapia or frozen tilapia as a raw material to produce a product through selecting, pretreating, flaking, slicing, hot wind drying, microwave drying, cooling, packaging and storing. The novel method for processing the tilapia fillet by the combination of hot wind and microwave solves the problems of long time consumption, low efficiency, reduced product quality and the like for the prior hot wind dehydration, overcomes the cracking defect which often occurs in processing a high water content material by microwave, organically integrates two processing technologies of hot wind and microwave, realizes that safe moisture content can be achieved in a short period, improves the dehydrating efficiency and product quality, prominently improves the storage quality of the tilapia, and is beneficial to change the situations of single processed product of the tilapia and unprogressive processing level. The method is also suitable for processing dehydrated fillets, such as bighead, chub, grass carp and other fresh-water fish.

The invention relates to a microbial purification facility and a method for the water quality of an intensive culture system of a pond. The facility comprises an aeration filter tank, a non-aeration filter tank, a water quantity regulating valve and all connecting water pipes. Corallite, filtering cotton and bamboo joints are filled in the aeration filter tank, and the bottom in the tank is provided with radial water outlet pipes; and the non-aeration biological filter tank is an earth ditch the surface of which is covered with a plastic membrane, and a filtering material is filtering cotton which is hung transversely. In the invention, the quantity of water entering the aeration filter tank is regulated according to the mature condition of a biomembrane of the aeration filter tank and the pollution degree of the wastewater of a culture pond; nutritive salt concentrate is added into a filling opening of nutritive salt, and the optimal proportion of C:N:P of influent water is kept; beneficial bacteria attached to the filtering material of the aeration filter tank can decompose and transform injurants generated in the culture process; and then, EM bacteria and native bacteria lost in the aeration filter tank are fully utilized by the non-aeration filter tank, and the injurants are continuously decomposed and transformed. The invention has high purification efficiency, low cost and convenient material taking and processing and can be widely applied to the purification of the water quality of the intensive culture of ponds for briny and fresh water fishes, shrimps and crabs.