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32 results about "Ictiobus" patented technology

Ictiobus, also known as buffalofish or simply buffalo, is a genus of freshwater fish common in the United States, but also found in Canada, Mexico, and Guatemala. They are the largest North American suckers, reaching up to 1.23 m (4.0 ft) in length. At up to 112 years, they can reach the highest known age for a freshwater teleost. They are sometimes mistaken for carp because of the flat face and large, silver scales running along the body, though they lack the whisker-like barbels common to carp. Buffalo fish live in most types of freshwater bodies where panfish are found, such as ponds, creeks, rivers, and lakes. Ictiobus fish were caught by the Lewis and Clark Expedition.

Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof

InactiveCN101744316AAchieving Controlled FermentationPromote dissolutionFood preparationSaline waterFlavor
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.
Owner:汕尾市利群农业食品有限公司

Automatic collection device for semi-floating fish eggs

The invention relates to an automatic collection device for semi-floating fish eggs. The automatic collection device is characterized in that the automatic collection device comprises a right-angle bent pipe, a suspension rope, a net bag and an inflating pipe, the right-angle bent pipe is suspended in an egg laying pond through the suspension rope and the suspension rope is tied at the bent position of the right-angle bent pipe; the right-angle bent pipe comprises a vertical pipe section and a transverse pipe section, a weight is arranged at the lower end of the vertical pipe section to keep the vertical pipe section to be in a vertical state when the right-angle bent pipe is in a suspended state; the mouth of the net bag is sheathed at the rear end of the transverse pipe section and is tightly tied through a tying rope; and the inflating pipe is inserted into the vertical pipe section by certain length from the bent position of the right-angle bent pipe. The automatic collection device for the semi-floating fish eggs has the advantages that the device is simple, convenient and feasible to operate, the manufacturing cost is low, the labor intensity can be reduced and the working efficiency is improved; the damage to the fish eggs is reduced, the collection rate of the fish eggs is high and the hatching rate of fish fries is high; and the structure is simple, the space of the egg laying pond is not occupied, the fish egg collection and the inflation can be conducted at the same time, additional investment is not required and the automatic collection device is particularly suitable for the artificial breeding of seawater and freshwater fishes such as four major domesticated fish and the like which lay semi-floating eggs.
Owner:FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI

Automatic whole-pond balanced bait feeding system and method for freshwater fish culture

The invention discloses an automatic whole-pond balanced bait feeding system and method for freshwater fish culture, and the system is characterized in that a bait flow guide pipe body is fixedly connected to a culture pond; the water driving module is provided with a water suction end and a water discharge end, the water suction end is arranged in the culture pond, and the water discharge end is communicated with the bait flow guide pipes; the feeding structure is communicated and fixedly connected to the bait flow guide pipe body; the airflow guide pipe bodies are evenly and fixedly connected to the culture pond, and the airflow guide pipe bodies are arranged under the airflow guide pipe bodies in a right opposite mode. The air inflation and exhaust module is fixedly connected to the installation ground and communicates with the airflow guide pipe body, and air inflation and exhaust are conducted on the airflow guide pipe body through the air inflation and exhaust module. The discharging structure is fixedly connected between the bait flow guide pipe body and the airflow guide pipe body. The technical problems that according to a feeding mode of freshwater fish culture bait, the feeding range is limited, efficiency is low, labor intensity is high, bait throwing is locally concentrated and uneven, regular and quantitative feeding is difficult, and consequently freshwater fish culture is difficult to achieve the expected effect are solved.
Owner:山东省海洋科学研究院青岛国家海洋科学研究中心 +1

Bulking machine for ready-to-eat fish and shrimp foods

ActiveCN105361228ATo solve the problem, it is necessary to choose a larger individualSolved, no fish bonesFood shapingShrimpEngineering
The invention discloses a bulking machine for ready-to-eat fish and shrimp foods. The bulking machine not only can be used for processing small-scale fishes and shrimps belonging to marine products but also can be used for processing freshwater fishes, and products are soft and delicious and are suitable for old people and young people. The bulking machine comprises an electric heating part and a mechanical pressurizing part; a solid-state relay, a leakage protector and an intelligent temperature controller are mounted in a casing; a front base and a rear base are arranged in the casing, a basic fixed frame is mounted on the front base and the rear base, a load-bearing guard plate is mounted at the front end of the basic fixed frame, and a load-bearing bracket is mounted at the rear end of the basic fixed frame; a lower pressure block in which a lower heater is arranged is mounted in the load-bearing guard plate; an upper pressure block is hinged to the front part of the load-bearing bracket through a lower pin shaft of a back-swinging connecting rod, wherein an upper heater is arranged in the upper pressure block, and the back-swinging connecting rod is arranged at the rear part of the upper pressure block; a pressure handle is hinged to the rear part of the load-bearing bracket through a pin shaft of a pressure connecting rod by the pressure connecting rod at the tail end of the pressure handle, and middle connecting rods are hinged to the back-swinging connecting rod and a rotating arm of the pressure connecting rod. The bulking machine disclosed by the invention is low in manufacturing cost, products are convenient to eat, consumption groups are extensive, and the bulking machine is especially suitable for small-scale producers to popularize and use.
Owner:博湖县蓝翔食品水产有限公司

Automatic collection device for semi-floating fish eggs

The invention relates to an automatic collection device for semi-floating fish eggs. The automatic collection device is characterized in that the automatic collection device comprises a right-angle bent pipe, a suspension rope, a net bag and an inflating pipe, the right-angle bent pipe is suspended in an egg laying pond through the suspension rope and the suspension rope is tied at the bent position of the right-angle bent pipe; the right-angle bent pipe comprises a vertical pipe section and a transverse pipe section, a weight is arranged at the lower end of the vertical pipe section to keep the vertical pipe section to be in a vertical state when the right-angle bent pipe is in a suspended state; the mouth of the net bag is sheathed at the rear end of the transverse pipe section and is tightly tied through a tying rope; and the inflating pipe is inserted into the vertical pipe section by certain length from the bent position of the right-angle bent pipe. The automatic collection device for the semi-floating fish eggs has the advantages that the device is simple, convenient and feasible to operate, the manufacturing cost is low, the labor intensity can be reduced and the working efficiency is improved; the damage to the fish eggs is reduced, the collection rate of the fish eggs is high and the hatching rate of fish fries is high; and the structure is simple, the space of the egg laying pond is not occupied, the fish egg collection and the inflation can be conducted at the same time, additional investment is not required and the automatic collection device is particularly suitable for the artificial breeding of seawater and freshwater fishes such as four major domesticated fish and the like which lay semi-floating eggs.
Owner:FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI

Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof

InactiveCN101744316BIncrease moisture contentOutstanding style of cured meatFood preparationBiotechnologySaline water
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.
Owner:汕尾市利群农业食品有限公司

Processing method for enhancing chewiness of fish meat by using biological method

The invention discloses a processing method for enhancing chewiness of fish meat by using a biological method, which comprises the following steps: pretreating fish, draining water, smearing a composite biological fermentation agent which is 1-2% of the mass of the fish, and fermenting the fish at low temperature for 1.5-2.5 days, and taking out the fermented fish, wherein the compound biological leavening agent is prepared by mixing pediococcus pentosaceus, lactobacillus sake and staphylococcus carnosus according to the mass ratio of 1: 1: 3, and dissolving the mixture in water according to the mass ratio of 1:(10-20); and adding 2-3% of table salt, 0.03-0.05% of ginger powder and 0.03-0.05% of licorice powder based on the mass of the fish into the water. According to the processing method disclosed by the invention, the product is endowed with fragrant and sweet taste and chewy mouth feel, so that the single mouth feel and quality of the traditional frozen or hot-processed fish are changed; the invention also solves the problem of fishy smell of fishes, especially mud fishy smell of freshwater fishes; the product is chewy and elastic, has no bad taste, and is a nutritious food suitable for people of all ages.
Owner:SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI

Method for relieving freshwater fish transportation stress

The invention belongs to the technical field of storage and transportation of aquatic products. The invention discloses a method for relieving freshwater fish transportation stress. The method is characterized by comprising the following steps of, 1) preparing a fermentation substrate, specifically, mixing astragalus membranaceus, ginseng, angelica sinensis, wolfberry fruits and radix ophiopogonisto obtain the fermentation substrate; 2) preparing a culture solution; 3) preparing inoculation liquid, specifically, selecting microorganisms according to a volume ratio of lactobacillus acidophilusto lactobacillus plantarum to bifidobacterium to streptococcus thermophilus of (1-4): (1-3): (1-6): (1-8); 4) treating the fermentation substrate obtained in the step 1); 5) fermenting; 6) adjustingthe pH value of extracted fermentation liquor to 7.0 by adopting sodium carbonate after the fermentation is finished, and filtering to obtain filtrate, specifically, the final fermentation liquor; and(7) adding the fermentation liquor obtained in the step (6) into a transportation water body of the freshwater fish. The method is natural and harmless, the survival rate of freshwater fish in the transportation process is increased, the loss of muscle nutrient components of fish body is reduced, oxidative damage of the fish body is relieved, and muscle quality is guaranteed to a great extent.
Owner:FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI

A method for producing dried freshwater fish using microbial fermentation technology

InactiveCN104814467BGood aroma effectSolve single inoculation unevennessFood preservationBiotechnologyMicroorganism
The invention discloses a method for producing dried fish using microbial fermentation technology, which uses fresh, live or frozen freshwater fish as raw materials, and is prepared through the steps of pretreatment, pickling and fermentation, cleaning and desalting, after-ripening and fermentation, cutting into pieces, and vacuum packaging. Dried fish products that can be stored at 0-10°C, or dried fish products that can be stored at room temperature after being sterilized and cooled in vacuum packaging. Based on the traditional pickling process, the present invention uses pickling fermentation technology and post-ripening aroma-enhancing technology to improve the flavor quality of pickled dried fish. Low-temperature post-ripening fermentation and dehydration are carried out simultaneously to inhibit the growth of spoilage bacteria, and the shelf life of refrigerated products is 2 ‑4 months, and the shelf life of normal temperature products is more than 8 months. The fermented dried fish products produced have the advantages of excellent flavor, good texture and long shelf life. This technology can be applied to sea and freshwater fish, etc. It solves the production problems of traditional pickled dried fish such as poor flavor, high salt content, hard texture, and short shelf life, and improves the quality and storage stability of pickled dried fish. It is easy to implement Industrialized production has broad market prospects.
Owner:JIANGNAN UNIV +1
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