539 results about "Gill" patented technology

A drug delivery device for delivering hormonal and other veterinary treatments intra&ndash, vaginally. A substance dispenser (21) is separate from the supporting device (20). The dispenser is in the form of drug impregnated gills or vanes (6, 7). In other aspects the drug may be dispensed by a micro&ndash, pump in the supporting device or the drug may be coated on the dispenser.

The invention relates to an image processing method, in particular to a detecting and classifying method of facial-form contours. The invention aims at solving the problems in the prior art that the accurate facial-form contour can not detected and the techniques can not be really applied to the facial-form classification. The invention provides the technical proposal that: the step 1, the human face is positioned; the step 2, the facial contour is detected: an egg-shaped face is set into a vector closed and symmetrical curve Lm that consists of one or a plurality of points, and then, the forehead height, the chin height, the abscissa position that keeps to the sides of the left cheek and the right cheek extremely and the gill shape are modified; the step 3, the facial forms are classified. The invention can provide the effective and automatic image processing measures for a plurality of industries such as image design, facial make-up, hairdressing, jewelry, face-painting, entertainment, and the like, and provides the automated and objective technical support for a plurality of applied industries.

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 low-protein carp feed. The feed comprises wheat-middlings, wheat bran, rapeseed cake, soya bean meal, corn germ meal, alfalfa meal, spouting corn bran, fish meal, meat and bone meal, sesame seed meal, monocalcium phosphate, bentonite, soybean oil, lysine, methionine, choline chloride and a premix and is characterized in that: alternanthera philoxeroides, parthemum powder, garlic powder, pine needle meal and rhubarb powder are added into the feed. A processing method for the low-protein carp feed comprises the following steps of: smashing and/or grinding various components in the feed; adding various raw materials into a stirring machine for stirring; and packaging the stirred feed. The feed can enhance the immunity and disease resistance of low-protein carp, effectively lower the morbidities of enteritis, gill breaking, red skin disease and explosive bleeding disease of the low-protein carp, increase fry survival rate, promote growth and effectively lower the bait coefficient of the low-protein carp.

The invention belongs to the technical field of fungus cultivation, and in particular relates to a lentinula edodes strain and an application thereof in a lentinula edodes cultivation method. The biological preservation number of the lentinula edodes strain is CGMCC No:12501. The application of the lentinula edodes strain in the lentinula edodes cultivation method is characterized by specifically comprising the following steps: (1) preparing nutrients; (2) conducting bagging and sterilizing; (3) conducting inoculating; (4) culturing fungus bags; and (5) conducting fruiting management. Stipes are white and grow from the middle, the stipes are 2-4.5cm long and 1.4-1.9cm in diameter; and gills are thin and white, with lightly white spore prints. Lentinula edodes is high in yield, and 5-6 turns of lentinula edodes can be produced. A biological efficiency can reach 93.2% or above, which is 9.6% above that of control lentinula edodes SD-1.

A fishing lure that has realistic motion when retrieved from a cast is presented. The lure has three sections: a head section, a tail section, and a mid-section. The head and tail sections are formed to resemble the head and tail areas of live bait. The mid-section has a series of segments that are joined by connectors that allow the segments to move back and forth when water impacts on the sidewalls of the segments. The overall shape of the fishing lure in one embodiment is a shad baitfish. Other embodiments include the overall shape of a lizard, a waterdog salamander, a blue gill fish, a goby fish, or a snake or worm.

Relating to a processing method for canned mackerel, the invention specifically provides a processing method for reducing histamine in canned mackerel. The processing method for reducing histamine in canned mackerel is characterized by simple and reasonable process, strong operability, and easy realization of large scale production. The method includes: using clear water to perform spray thawing on frozen mackerel; removing the head, the tail and the viscera from the thawed fish, cleaning bloodstains, black films and dirt in gills inside the abdominal cavity by clear water; cutting the fish body into fish blocks, washing them, and removing the remaining bloodstains; putting the fish blocks into salt sugar water to undergo soaking; canning the soaked fish blocks, then performing boiling in boiling water; cooling the boiled can to room temperature and draining water in the can; adding boiled salt sugar water into the cooled can, and keeping the headspace height at 0.8-1.0cm; adding a can cover, then conducting heat exhaust, and carrying out sealing while hot; employing high temperature and high pressure steam to conduct sterilization; performing cooling after sterilization; and wiping the moisture on the can surface, and carrying out casing and warehousing.

The invention discloses a method for making a food, in particular a method for making a freshwater mussel, which is characterized by comprising the following steps: preparing sauce; clearing up raw materials, and removing shell, gill and sausage of the mussel; kneading the freshwater mussel flesh with crude salt and then cleaning mucus kneaded out; repeating kneading for 2 to 3 times until no mucus exist; blanching the freshwater mussel flesh for 30 to 50 seconds and taking the freshwater mussel flesh out after washing and draining, and then slicing the freshwater mussel flesh into 2 to 3 slices, wherein the larger mussel can be sliced into a plurality of slices and the thickness is between 0.8 and 1.2 mm; washing and slicing scallion into slices with a thickness of 1 to 2 mm; soaking the raw materials, mixing and boiling the scallion and the sauce for 10 to 15 minutes at the temperature of between 95 and 100 DEG C, separating the scallion from scallion juice and naturally cooling the scallion and the scallion juice for later use; mixing and soaking the sliced mussel and the scallion juice at the temperature of between 95 and 100 DEG C for 20 to 25 minutes, and naturally cooling the mixture; and mixing and preparing the finished product, namely mixing and preparing the naturally cooled mussel and scallion juice and boiled scallion, wherein the weight ratio of the mussel juice to the scallion to the mussel is 1: 1-1.5: 1.5-2; sterilizing, namely keeping the mixture at the temperature of between 95 and 100 DEG C for 5 minutes; rapidly cooling the mussel; and packaging the mussel in vacuum. The method for making the freshwater mussel has the advantages of simple operation steps, easy operation, low manufacturing cost, unique taste, no damage to nutritious ingredients and convenient eating.

The invention relates to the technical field of aquatic product processing, and specifically relates to a tuna preservation method. The method specifically comprises the following steps of: firstly, removing internal organs and gills of the catched fresh tuna, and washing the surface and the inside of the tuna with cleaning fluid; then, soaking the tuna in a lysozyme-containing soak solution, of which pH is 5.5-6.5, for 20-30min; and finally, storing the soaked tuna in binary ice, wherein the binary ice is prepared by dissolving the following constituents by weight percent in water: 0.5-2% of foaming agent, 0.5-3% of organic acid, 6-15% of sodium chloride, 0.1-0.3% of surface active agent and 1-3% of vitamin E1. The method provided by the invention can effectively inhibit the reproduction of various bacteria in flesh of fish for long time, the flesh quality and the appearance of the preserved tuna change less, the residual quantity of harmful chemical substances is low, thus, the method can preserve the tuna for long time on the basis of guaranteeing the flesh quality of the tuna.

A method for smoking fish includes removing gill, scale, viscera, blood and bone from fish, salting for 20-30 hr, desalting in water for 10-15 hr, dripdrying, drying in air, and smoking at 28-35 deg.C for 5-10 hr. Its advantages are no destroy to nutrients, good enjoyment to eat it, and long storage time.

The present invention discloses a preparation process of pickled fish. The process includes the steps of: cutting Oryzias latipes from the back to remove all the internal organs, then quickly adding salt, and covering the whole body with salt; making sweet vinasse from glutinous rice; fermenting the vinasse for 4 days and pickling the fish; evenly blending the vinasse, fresh Chinese red pepper, minced garlic, ginger filaments, fresh chopped hot pepper and dried red pepper to prepare a pickling material for standby; stuffing the fish stomach, gills and body with the pickling material, and spreading evenly; putting one layer of pickling material and one layer of fish successively into a pickling cylinder or barrel; pressing by cobblestones, covering a first layer of cotton cloth on the cobblestones, then covering plastic sheeting on the cotton cloth, sealing the opening, and opening the cylinder or barrel one month later to obtain pickled fish. The pickled fish prepared by the preparation process has the characteristics of bright color, delicious meat, rich flavor, and chewiness. The pickled fish does not has the fishy smell but has a unique fragrance flavor; and the fish meat has the efficacies of dispelling cold, dehumidifying, strengthening stomach, rectifying qi and invigorating spleen, and is beneficial to human health.

This invention claims a use of Capsicum and Oleoresin capsicum (OC) as a chemical shark repellent. Alkyl chain , antioxidant phenolic group, and pungency properties of capsaicin contained in OC can exert a hostile reaction on lipit membrane of gills and on nonmedullated fibre nerves of body surface of sharks, herein is provided different ways to deter sharks maintaining a high concentration of OC or Capsicum close and safe to the swimmer and scuba diver, permitting it a maximum deterrent force against sharks, It is also suitable as a coating by using paint for rescue operations devices such as the Johnson shark screen and the infant flotation device. Also this invention is proposed a use of a device for delivering a rapid squirt or atomized blast of OC to repel sharks.

The invention relates to a special ferment bacterium biological water cleaning agent for fish ponds, which comprises a culture medium base material, a microbian compound preparation, a feather meal, multivitamins and a compound enzyme preparation. The invention has the advantages that the ferment bacteria can quickly decompose hydrogen sulfide, ammonia gas, methane and other harmful gases in the rearing pond; the favorable conditions of the water quality in the rearing pond is kept, the photosynthetic bacteria can accelerate the circulation of nutrient substances, improve the pH value, enhance the oxygen content and reduce the oxygen consumption of organic substances, and therefore, the water cleaning agent can effectively promote the circulation of phosphonium and nitrogen and reduce the accumulation of the bottom mud; and photosynthetic bacteria are beneficial, and have the functions of promoting the digestive absorption of animals, stimulating the growth and development, enhancing the immunologic function and inhibiting various pathogenic bacteria. The water cleaning agent is very effective for improving the water quality; and the water quality starts to become clear 3 hours generally after the water cleaning agent is used. The water cleaning agent has favorable actions on preventing and treating myxobacteria, gill rot, stigmatosis, desquamation, red fin disease, enteronitis and graze; and the water cleaning agent can enhance the yield per mu by 15-23%, reduce the feed coefficient by 18-23%, enhance the survival rate by 20-60% and increase the individual weight by 15%.

The invention relates to new methods and devices of a collapsible fish scoop-net apparatus, or hoop-net apparatus to catch insects, animals, birds and others. The opening of a net support frame, made from elastic material, can be closed in any fishing, or hunting situation by hand or automatically from a spring, electric or other power source, when the caught fish, animal or other catch is inside the net. All proposed methods of fish scoop-net apparatus can also act as a device together with a fishing rod instead of a hand lever. The separate method of invention relates to a soft net with a plummet, as a conjoint device with a fishing-rod, or with a fish-lure, or with a fish-bobber, where a soft net, driven by the force of a weight, slides over and along the fishing-line, then over the caught fish, entangling the back of the flippers, gills and flanks.

The invention relates to the field of fish medicine preparations, in particular to Sanhuang supper micropowder as well as a preparing method and applications thereof. The supper micropowder comprises in percentage by weight as follows: 25-35% of baical skullcap roots, 25-35% of amur cork tree bark, 25-35% of rhubarb and 5-10% of indigowoad leaves. The Sanhuang supper micropowder has effects of clearing heat, cooling blood, resisting viruses and detoxifying, plays powerful antibacterial, disinfection and antiviral roles in water bodies and pathogenic bacteria of aqueous animal (gills, body surfaces and the like) tissue and is particularly used for mainly treating bacterial enteritis caused by pseudomonas, vibrio, aeromonas hydrophila and Edwardsiella in the aqueous animals. Tests prove that the Sanhuang wall-breaking supper micropowder can improve and treat white excrement enteritis of penaeus vannamei boone and septicemia of Micropterus salmoides to a certain extent, can enhance the aeromonas hydrophlia infection resistance of the Micropterus salmoides and is a novel fish medicine for effectively protecting intestinal tracts and preventing bacterial enteritis in the aqueous animals, and the use amount can be significantly decreased by 2-3 times.

The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.

The invention discloses an integrated primary processing device of fish. The integrated primary processing device comprises a conveying mechanism, an overturning mechanism, a pressing mechanism, a scaling executing mechanism, a maw ripping mechanism, a bowel cleaning mechanism and a gill removing mechanism, wherein the conveying mechanism comprises a conveyer belt and a conveyer belt driving mechanism for driving the conveyer belt to move; the overturning mechanism comprises a clamping mechanism and a rotation driving mechanism for driving the clamping mechanism to be in rotating motion; the pressing mechanism comprises a pressing block and a pressing block driving mechanism for driving the pressing block to move up and down; the scaling executing mechanism comprises a scaling piece, a scaling piece vertical driving mechanism and a scaling horizontal driving mechanism; the maw ripping mechanism comprises a cutting knife, a cutting-in driving mechanism and a maw gashing driving mechanism; the bowel cleaning mechanism comprises a bowel cleaning brush, a bowel cleaning brush rotation driving mechanism and a bowel cleaning brush feeding mechanism; and the gill removing mechanism comprises a gill cover lifting mechanism, a gill slice mincing mechanism and a spray nozzle. Through the adoption of the integrated primary processing device disclosed by the invention, tasks of performingscaling, ripping maws, cleaning bowels and removing gills of the fish can be sequentially completed, and the integrated primary processing device has the advantages of being high in consistency, highin automation degree and the like.

A manual seed breeding method of four gill bass comprises the following steps: preparing breeding facilities, wherein the pond is square, the pond bottom is flat, the silt is less, the drainage and irrigation are convenient, and the average water depth is 0.8 m; and disinfecting with 10 mg/L TCCA (Trichloroisocyanuric) acid within 10 days before placing four gill bass seeds in the pond. Through the adoption of the method, the breeding is scientific and elaborate; the yield-increasing effect is obvious in a short time; the living rate is high; and the method is suitable for industrial large-scale development.

The invention provides a processing method of hypoallergenic canned crab meat, and relates to a food processing method. The processing method has the advantages of simple and reasonable process, strong operability and easy large-scale production; and the obtained canned crab meat has rich nutrition, delicious taste, long retention period and low sensitization and can be eaten conveniently. The processing method comprises the following steps: washing a whole crab, removing silt and dirt adhered to the external surface of the crab, removing a crab shell, crab gill and navel, and then washing; putting the whole washed crab in a boiling apparatus for steaming; cooling and refrigerating the whole steamed crab, and then distributing crab pieces for picking out meat; soaking the crab meat in aqueous solution, then taking out the crab meat, and rinsing and draining the crab meat; canning the drained crab meat, capping, sealing, sterilizing the canned crab meat, and cooling the sterilized canned crab meat; wiping off moisture on the can surface, smearing antirust oil, and typewriting on the can cap; and finally refrigerating the completely packaged finished product.

The invention relates to a turbot fin cell line forming method. It includes the following steps: using pectoral fin and pelvic fin tissue as raw material; shearing the fin tissue adopting trypsin, hyaluronidase, II type collagenase multiple step digestion process to gain free fin cell and loosen tissue block; and culturing in L-15 culture solution containing 20% fetal calf serum, carboxymethyl chitin, N- acetyl glucose hydrochloride, glucosamine hydrochloride, human epidermic cell growth factor, human alkali fibroblast growth factor, and tooth bothid gill cell culture solution; adopting trypsin digestion process to do sub-culturing. The technology is scientific. The formed sub-culturing cell reaches the 62th generations. The formed turbot fin cell is not transfected by any virus or oncogene, and can hopefully be directly applied to correlation theory study and viral vaccine development.