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47 results about "Mactra veneriformis" patented technology

Mactra is a genus of medium-sized marine bivalve mollusks or clams, commonly known as trough shells or duck clams. Mactra is the type genus within the family Mactridae. ... Mactra vitrea Gray,1837; Mactra veneriformis ...

Method for preparing canned mactra veneriformis with primary taste

The invention relates to a method for preparing canned mactra veneriformis with primary taste, which comprises the steps of material selection, acceptance, selection, sand spitting, grading and selection, detection of mud clams, adding of concentrated clam soup and fine rice wine, vacuum sealing, sterilization and cooling, inspection under a constant temperature, boxing up and the like, specifically, selecting the mactra veneriformis of which heavy metal content, microbial indicators, saxitoxin and the like meeting relevant standards to carry out sand spitting and purification: wherein the water temperature is 20 DEG C to 30 DEG C, the salinity is 1.5% to 3.5%, and the time for spitting sand is 24 hours; then added 30g according to the proportion of 2:1 of the concentrated clam soup to the fine rice wine; packaging and sealing at a 700mm Hg vacuum level, wherein the sterilization formula is 5-5-5min/125 DEG C; cooling down to a water temperature of 10 DEG C; and storing in a refrigerated warehouse after reaching commercial sterility through inspection. According to the method provided by the invention, the mactra veneriformis meat, not subjected to strong flavor conditioning but added with the special fine rice wine mixed with the primary taste soup, is processed into the special canned food with primary taste and has the advantages of simpleness in processing, convenience for eating and delicious taste, which provide a reference for promoting the utility value of mactra veneriformis and other low-value conches.
Owner:YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI

Mactra veneriformis glycosaminoglycan extraction method

The invention provides a Mactra veneriformis glycosaminoglycan extraction method, which is characterized by comprising the following steps of: weighing the soft part of Mactra veneriformis, adding water to prepare into a homogenate with the ratio of water to material being 3:1, adding neutral subtilisin and trypsin into the homogenate for enzymatic hydrolysis while the ratio of bacillus subtilis neutral proteinase to trypsin is 4:3, the addition of compound enzyme is 1% and the hydrolysis time is 3-5h, boiling and centrifuging the enzymolysis liquid to obtain a clear liquid, adding active carbon for decolouring, followed by vacuum filtration, filtering with the assistance of diatomite, carrying out alcohol precipitation to obtain crude glycosaminoglycan with the yield rate being more than 1.3%, preparing 3% of a sugar solution, centrifuging to remove acidic and neutral proteins, followed by dialysis of a supernatant and alcohol precipitation, preparing 1% of a sugar solution, adding 5% of CTAB, centrifuging, dissolving the precipitate into a KCI solution to obtain a dissociation liquid, carrying out alcohol precipitation, followed by dialysis and alcohol precipitation to obtain high-purity glycosaminoglycan. The method provided by the invention has advantages of mild reaction condition and high yield rate and purity. Lots of proteins can be recovered while extracting glycosaminoglycan. The extracted substance has important effects of removing free radial, resisting oxidation and resisting coagulation. The yield rate of crude glycosaminoglycan reaches over 1.3% and the purity of glycosaminoglycan reaches more than 95%.
Owner:TIANJIN UNIV OF SCI & TECH

Compound mactra veneriformis organic calcium preparation and preparation method thereof

The invention discloses a compound mactra veneriformis organic calcium preparation and a preparation method thereof. The organic calcium preparation consists of 90 to 95 parts of mactra veneriformis organic acid calcium, 0.1 to 0.5 part of vitamin B2, 0.5 to 1 part of vitamin D3 and 1 to 5 parts of casein phosphate peptide. The organic acid calcium is prepared from mactra veneriformis shells by the steps of calcining at a high temperature, crushing, dissolving in hydrochloric acid, removing acid insoluble matters, precipitating by adding sodium carbonate, performing suction-filtration, drying, performing secondary calcining, reacting with organic acid in water, standing, suction-filtering, drying and crushing. By a great number of experimental researches, after being scientifically combined with the vitamin B2, the vitamin D3 and the casein phosphate peptide, mactra veneriformis organic calcium has full nutrients and higher calcium absorptivity; the preparation method of the mactra veneriformis organic calcium is stable in process and high in operability; particularly, the purity of the prepared organic acid calcium can be over 99 percent; and the organic acid calcium contains trace elements required by human bodies such as Fe, Cu, Zn and the like, has low content of heavy metal, and meets the national food standards.
Owner:NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE

Mactra veneriformis conditioning accelerator

The invention discloses a mactra veneriformis conditioning accelerator and belongs to the field of aquatic product processing. The accelerator comprises a cuboid container, a water storage box, a water injection electromagnetic valve, a water injection pipe, a water draining electromagnetic valve, a water drainage pipe, an optoelectronic switch and a float switch, wherein a separating net is horizontally arranged in the cuboid container; a slope is arranged at the bottom of the interior of the cuboid container; the optoelectronic switch is arranged at the lower part of the slope; the float switch is arranged at the upper end of the interior of the cuboid container; one end of the water injection pipe is communicated with the water storage box; the other end of the water injection pipe is connected with the upper end of the cuboid container through the water injection electromagnetic valve; the water drainage pipe is connected with the lower end of the cuboid container through the water draining electromagnetic valve; the water injection electromagnetic valve is connected into a power supply through the float switch; the water draining electromagnetic valve is connected with the power supply through the optoelectronic switch. According to the invention, with adoption of the method that water in the container is separated from the external air, mactra veneriformis conditioning is accelerated, automatic water changing and desilting are carried out when a certain amount of silt is gathered, manual intervention is not needed during the whole process, the labor intensity of workers is reduced, and the mactra veneriformis conditioning efficiency is improved.
Owner:RONGCHENG HONGYE IND

Making method of canned original flavor Maoctra Veneriformis Reeve

The invention relates to a method for preparing canned mactra veneriformis with primary taste, which comprises the steps of material selection, acceptance, selection, sand spitting, grading and selection, detection of mud clams, adding of concentrated clam soup and fine rice wine, vacuum sealing, sterilization and cooling, inspection under a constant temperature, boxing up and the like, specifically, selecting the mactra veneriformis of which heavy metal content, microbial indicators, saxitoxin and the like meeting relevant standards to carry out sand spitting and purification: wherein the water temperature is 20 DEG C to 30 DEG C, the salinity is 1.5% to 3.5%, and the time for spitting sand is 24 hours; then added 30g according to the proportion of 2:1 of the concentrated clam soup to the fine rice wine; packaging and sealing at a 700mm Hg vacuum level, wherein the sterilization formula is 5-5-5min / 125 DEG C; cooling down to a water temperature of 10 DEG C; and storing in a refrigerated warehouse after reaching commercial sterility through inspection. According to the method provided by the invention, the mactra veneriformis meat, not subjected to strong flavor conditioning but added with the special fine rice wine mixed with the primary taste soup, is processed into the special canned food with primary taste and has the advantages of simpleness in processing, convenience for eating and delicious taste, which provide a reference for promoting the utility value of mactra veneriformis and other low-value conches.
Owner:YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI

Method for spat culture of Vietnam mactra veneriformis

The invention discloses a method for spat culture of Vietnam mactra veneriformis. The method comprises the following steps of (1) selecting parent shells of Vietnam mactra veneriformis with full gonads, drying in a shady area, stimulating, and inducing to lay spawns and sperms; (2) washing the spawns, and hatching; (3) culture of larva: after a zygote grows into a D type larva, setting the spat culture density to 5-8 spats per milliliter, and feeding isochrysis, wherein the feeding quantity is 30000 to 100000 isochrysis per milliliter, and 1/3 to 1.2 of water is replaced at morning and night each day; (4) after the D type larva enters the later larva phase, moving the D type larva into an outdoor water tank with bottom sand, wherein the water depth is 100cm, the water temperature is 25 to 32 DEG C, the salt content is 80 to 260%, and the sinking attaching density of larva is 10000 to 15000 larva per liter; (5) when the young shell density exceeds 120 young shells per square centimeter, loosening the spats. The method has the advantages that the spat culture density is increased, and the industrialized large-batch spat culture is realized; according to the mucus secretion habit of the Vietnam mactra veneriformis larva, the sand stone is fed into the culture tank to absorb the mucus, so as to avoid the death of Vietnam mactra veneriformis larva.
Owner:北海金不换水产有限公司

Clam-flavor rice mixing condiment and preparation method thereof

The invention aims to provide a clam-flavor rice mixing condiment and a preparation method thereof, mainly in order to improve nutritional ingredients and unique flavor of the condiment and make the condiment to be a nutrient source in food. In order to achieve the purpose, the method specifically includes: selecting one or several of fresh meretrix, venerupis philippinarum and mactra veneriformis, subjecting the fresh clams to pretreatment such as sand removal and cleaning, opening shells for scraping meat, cooking the meat, subjecting a little of the clam meat to freeze drying, and then beating the rest meat into clam pulp; freezing and drying a little of the pulp, subjecting the rest clam pulp to biological enzymolysis prior to standing, precipitation and solid-liquid separation, and subjecting enzymolysis supernatant to concentration and freeze drying; subjecting the precipitate to Maillard reaction, performing centrifugation to obtain supernatant, and subjecting the supernatant to concentration and freeze drying, wherein the two become main base materials for making the clam-flavor rice mixing condiment. Since the biological enzymolysis and Maillard combined method is adopted, nutritional components contained in the clams can be retained, and flavor of the clam-flavor rice mixing condiment can be improved. For preparing the clam-flavor rice mixing condiment, a certain amount of sodium glutamate, salt, disodium succinate, I+G and minced clam meat have to be added to be mixed into the clam-flavor rice mixing condiment.
Owner:JIANGNAN UNIV

Mactra veneriformis glycosaminoglycan extraction method

The invention provides a Mactra veneriformis glycosaminoglycan extraction method, which is characterized by comprising the following steps of: weighing the soft part of Mactra veneriformis, adding water to prepare into a homogenate with the ratio of water to material being 3:1, adding subtilisin and trypsin into the homogenate for enzymatic hydrolysis while the ratio of bacillus subtilis neutral proteinase to trypsin is 4:3, the addition of compound enzyme is 1% and the hydrolysis time is 3-5h, boiling and centrifuging the enzymolysis liquid to obtain a clear liquid, adding active carbon for decolouring, followed by vacuum filtration, filtering with the assistance of diatomite, carrying out alcohol precipitation to obtain crude glycosaminoglycan with the yield rate being more than 1.3%, preparing 3% of a sugar solution, centrifuging to remove acidic and neutral proteins, followed by dialysis of a supernatant and alcohol precipitation, preparing 1% of a sugar solution, adding 5% of CTAB, centrifuging, dissolving the precipitate into a KCI solution to obtain a dissociation liquid, carrying out alcohol precipitation, followed by dialysis and alcohol precipitation to obtain high-purity glycosaminoglycan. The method provided by the invention has advantages of mild reaction condition and high yield rate and purity. Lots of proteins can be recovered while extracting glycosaminoglycan. The extracted substance has important effects of removing free radial, resisting oxidation and resisting coagulation. The yield rate of crude glycosaminoglycan reaches over 1.3% and the purity of glycosaminoglycan reaches more than 95%.
Owner:TIANJIN UNIV OF SCI & TECH

Preparation and application method for ocean shellfish extract with food calling effect on loaches

The invention discloses a preparation and application method for an ocean shellfish extractive with a food calling effect on loaches. The preparation and application method comprises the following steps: carrying out freezing treatment on mactra veneriformis; taking out shellfish meat and crushing the shellfish meat by using a beating machine; cooking clam nectar in three time periods, continually cooking for 10 minutes after the clam nectar is boiled, continually cooking for 30 minutes after the clam nectar is boiled and continually cooking for 50 minutes after the clam nectar is boiled; preparing the clam nectar to be in three concentrations of 0.025g / ml, 0.1g / ml and 0.4g / ml; filtering the obtained clam nectar by a screen and a filtering machine; mixing the filtered clam nectar with a feed according to a certain ratio respectively; putting raw materials obtained by mixing the clam nectar and the feed into a drying oven to be dried, wherein the drying temperature is 60 DEG C and the drying time is 3 hours; dividing the loaches into 12 groups, wherein each group contains 10 loaches; taking two groups as blank control groups and cultivating; and feeding the loaches by food calling agents with different concentrations, different screen meshes, different proportions of the clam nectar to the feed and different cooking time, and observing and comparing. According to the preparation and application method for the ocean shellfish extractive with the food calling effect on the loaches, the feeding rate of the loaches is increased, the method is simple and the operation is convenient.
Owner:HUAIHAI INST OF TECH +2
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