92 results about "Mantis shrimp" patented technology

The invention provides an underwater polarization imaging method for simulating vision polarization antagonism sensing of mantis shrimps. According to the method, mantis shrimp compound eyes are simulated, antagonism to polarization signals are collected, a polarization antagonism model is established, a tuning factor of an antagonism model is designed, polarization sensitivity in all directions is adjusted and controlled, so that polarization antagonism parameters are obtained, a polarization degree parameter and a synthetic light intensity parameter are further obtained, and finally conversion from a light intensity matrix to pixel grayscale on an imaging surface through a photoelectric conversion model is completed, so that all parameter images are obtained. By means of the method, polarization response signal amplitude is enhanced, influences caused by uneven illumination are reduced, the contrast ratio of a target in the polarization parameter image and a background is increased, and underwater target detection accuracy is improved.

The mantis shrimp protein milk is used as phagostimulant for compounding aquatic animal feed and is brown or dark red slurry with shrimp and crab scent. It contains crude protein not less than 38 wt%, crude fat not more than 10 wt% and amino acids not less than 33 wt%, as well as rich taurine, alanine and glycine. The production process includes preparing mantis shrimp milk, separate shell and milk, hydrolysis of the milk with animal proteinase and flavor enzyme, separation and concentration of the reaction product, adding seasoning to eliminate bitter, steam to sterilize, and hermetically packing. It may be further produced into powder. It has excellent phagostimulant effect for aquatic animal, can raise feed efficiency and has rich nutrients.

The invention relates to a new strain of pseudoalteromonas flavipulchra and use thereof. The new strain is the JG1 strain of the pseudoalteromonas flavipulchra, and the collection number of the JG1 strain of pseudoalteromonas flavipulchra is CGMCC No.5009; and the JG1 strain produces Pfa protein during metabolism. The JG1 strain of pseudoalteromonas flavipulchr, which is disclosed by the invention, can achieve antibacterial effects by means of bacteriocin protein, small molecular compounds and the like and can inhibit various common pathogenic bacteria in aquaculture animals; and the results of animal tests on zebra fish, mantis shrimps, scallops, clams and the like indicate that JG1 has neither toxic nor side effects on animals and that the bacterial preparation prepared by using the JG1 can be effectively used in actual production as a synergist in aquiculture. The Pfa protein produced in the metabolism of the JG1 strain has an obvious antibacterial effect and can be used as a preparation for improving the immunity in aquaculture animals.

The invention discloses a high quality grass carp culture method, and mantis shrimps and grass carps are in mixed breeding; the method comprises the following steps: culture pond preparation, fish body selection and inputting, bait feeding, salinity management and finished product catching. Compared with the prior art, the advantages are that the mantis shrimps and grass carps are cultured in the pond, sinking fodders are added so as to provide mantis shrimps needed salinity, and the mantis shrimps can also ingest grass carp remaining baits, thus reducing pond pollution and bait waste; bait ingredients and pond water components are adjusted in different stages, so the mantis shrimps and grass carps can both absorb nutrition in different stages, thus improving anti-disease ability, and realizing fast growing; the grass carp bait comprises fresh grass forage, partial meat forage and mixed feed; the mantis shrimps can promote grass carps to frequently swim, thus increasing nitrogen accumulation in the fish body, enhancing liver pancreas and muscle activity, so the grass carps can be more delicious in taste; adult fish internal crude protein and crude fat content can be increased, thus greatly improving grass carp quality.

The invention relates to the field of food storage detection, and discloses a rapid mantis shrimp freshness analysis method under freezing condition. An electronic nose with a plurality of sensor arrays is used in the method, and the sensor arrays include a sulfide sensor, a hydrogen sensor, an ammonia gas sensor, an alcohols sensor, an alkane sensor, a methyl propyl butane sensor, a propyl butane sensor and a nitrogen oxide sensor. The method has the advantages of being capable of rapidly detect a mantis shrimp sample, relatively targeted, accurate and reliable in result, capable of obtaining the detection result without damaging the sample, and strong in applicability.

The invention provides a mantis shrimp eye-simulated multi-channel real-time and multi-spectrum polarization imaging detection device and belongs to the technical field of target optical detection. Existing detection equipment is loose in structure, large in size and poor in use flexibility. According to the technical scheme of the invention, a signal detection part and a signal converting and processing part are connected through optical fiber bundles. The array units of a focused imaging array, a spectrum polarization array, a positioning and coupling array, a positioning and outputting array and a photoelectric conversion array are the same in both number and arrangement mode, and are corresponding to one another in position front and back. Each array unit on the front surface of a substrate of the spectrum polarization array is plated with a spectral filter membrane, and each array unit on the back surface of the substrate is coated with a gold nano-rod polarization coating. In each polarization coating, a 0-degree polarization channel, a 45-degree polarization channel, a 90-degree polarization channel and a 135-degree polarization channel are distributed in the shape of the Chinese character Tian. The target polarization image of each spectrum lambda i collected by the photoelectric conversion array is transferred to the same computer, and then the computer divides the target polarization image of each spectrum lambda i into four equal parts in the shape of the Chinese character Tian. In this way, the polarization images of a target in each spectrum lambda i in the light transmitting directions of 0 degrees, 45 degrees, 90 degrees and 135 degrees can be obtained.

The invention belongs to the field of food processing, particularly relates to an instant cooked shell mantis shrimp prepared food and a processing method thereof, aiming at solving the problem that the existing mantis shrimp product is difficult to husk when being eaten. The instant cooked shell mantis shrimp prepared food comprises the procedures of cleaning, trimming, bagging, stewing and cooling, wherein at least the head, tail fan thorns and clasp-knife calthrops at two sides of the abdomen are cut off in the cleaning and trimming procedures, so that the juncture of tergite and sternite is separated; the trimmed mantis shrimps are packaged into a packaging bag in the bagging procedure, and meanwhile, the mantis shrimp soup is filled, so that the mantis shrimps are soaked in the soup and sealed; the sealed mantis shrimps with soup are stewed until the center temperature of the product achieves over 85 DEG C in the stewing procedure. The mantis shrimp is convenient to eat, the nutrient value and the original flavor of the mantis shrimp can be preserved, and the additional value of the mantis shrimp product is improved. The head, the tail and walking legs are removed, and soup is added before bagging, and the packaging bag can be prevented from being torn by the head, the tail and the walking legs, so that the packaging bag of the product is not damaged in the transportation and marketing processes, and the product does not go bad.

The invention discloses a rotary blendor mechanism of mantis shrimps. The rotary blendor mechanism comprises a rotary rod, the outer peripheral surface of one end of the rotary rod is provided with a rotary cutting tooth and a rotary cutting groove, the end portion of one end of the rotary rod is provided with a rotary ring, the end portion of the other end of the rotary rod is provided with a connector, the axial center position of the connector is provided with a connecting hole, one side of the rotary ring is provided with a connecting column, the connecting column is plugged into the connecting hole, the other side of the rotary ring is provided with an operating ring, the end portion of the rotary rod is provided with a rotary disc, one side of the rotary disc is provided with a plurality of blendor grooves, the other side of the rotary disc is provided with a locking ring, the locking ring is buckled to the end portion of the rotary rod, and the axial center position of the locking ring is provided with an installation end. The mechanism allows the mantis shrimps to be mixed and broken under the rotary stirring of the rotary cutting tooth and the rotary cutting groove; and the mantis shrimps placed at the bottom in a stirring barrel are rotated and stirred through the rotary disc and the stirring cutting groove, so stirring and cutting of the mantis shrimps are convenient.

The invention discloses a production process of shrimp sauce. The process specifically comprises the following steps of S1, performing shrimp treatment: selecting a proper amount of mantis shrimp shells and prawn shells, washing and screening the selected mantis shrimp shells and prawn shells, selecting the high-quality mantis shrimp shells and prawn shells, placing the mantis shrimp shells and the prawn shells into a drying machine for drying, and after drying is finished, taking out the mantis shrimp shells and the prawn shells and grinding the mantis shrimp shells and the prawn shells intopowder. The invention relates to the technical field of food processing. According to the production process of the shrimp sauce, the shrimp sauce can be fully and uniformly fermented, the taste of the shrimp sauce is guaranteed, and the finally prepared shrimp sauce is fresh and fragrant in smell, free of fishy smell and fine in sauce quality, so that the eating experience of a user is remarkablyimproved, the waste of the mantis shrimp shells and the prawn shells is avoided, the additional value of the mantis shrimp shells and the prawn shells is increased, and the pollution of the mantis shrimp shells and the prawn shells to the environment is avoided; high-quality glutinous rice is used for fermentation, so that the taste of the finished shrimp sauce can be better; and the plum rain season is selected as the fermentation time, so that the rice paste fermentation can be more efficient.

The invention relates to the field of underwater bionic robots. The invention aims to provide a mantis shrimp imitating underwater robot which has the characteristics of flexible movement, simplicity and reliability. According to the technical scheme, the mantis shrimp imitating underwater robot comprises a control mechanism; the robot is characterized by comprising a head part, a tail part, a flexible spine for connecting the head part and the tail part, a plurality of movement mechanisms arranged along the flexible spine, a steering mechanism for driving the flexible spine to bend and a control mechanism arranged on the head part; each movement mechanism comprises a framework fixed to the flexible spine, two flippers symmetrically arranged on the two sides of the framework and two movement steering engines for driving the flippers to swing respectively; and the steering mechanism comprises a steering engine arranged on the head, a wire spool driven by the steering engine and a steering rope wound on the wire spool, wherein the two ends of the steering rope penetrate through the frameworks in sequence and then are fixed to the tail part.

The invention relates to healthcare and fresh-keeping steamed bread with mantis shrimps and a preparation method of the healthcare and fresh-keeping steamed bread with mantis shrimps. The healthcare and fresh-keeping steamed bread with mantis shrimps is prepared from the following raw materials in percentage by weight according to a formula: 65-85% of flour, 5-15% of mantis shrimp enzymatic protein powder, 1.6-3% of calcium ascorbate, 0.1-0.5% of gleditsia microphylla bean gum, 5-10% of cryptotaenia japinica hassk powder, 3-5% of juglans mandshurica maxim juice and 0.3-1.5% of dry yeast. All the raw materials are prepared into steamed bread through processing means with various approaches. Not only is the problem that mantis shrimp enzymatic protein powder can not be used as a food matrix because of having obvious bitter and fishy smells solved, but also the antibacterial, anticorrosion, fresh-keeping and ageing-resistant capacities are also improved, the guarantee period is prolonged, and meanwhile, the healthcare and fresh-keeping steamed bread with mantis shrimps is higher in nutrition and healthcare values, fluffy and soft in taste, faint scent in taste, delicious in flavor and easy to absorb by a human body. If being taken for a long term, the healthcare and fresh-keeping steamed bread with mantis shrimps can be used for remarkably enhancing the human immunity, improving the lipid metabolism, invigorating the brain and benefiting intelligence and delaying senescence, and also has the effects of increasing the bone density and delaying osteoporosis. In addition, wastes are utilized comprehensively, so that the healthcare and fresh-keeping steamed bread with mantis shrimps has huge societal, ecological, environmental and economic benefits.

The invention discloses anti-allergic seafood shredded-coconut-flesh moon cake stuffing. The anti-allergic seafood shredded-coconut-flesh moon cake stuffing is characterized by the following aspects:the anti-allergic seafood shredded-coconut-flesh moon cake stuffing is prepared from the following raw materials of shredded coconut flesh, prawns, mantis shrimps, sour cheese, grape fruits, olive oil, sesame seed oil and so on. And a processing method of the anti-allergic seafood shredded-coconut-flesh moon cake stuffing comprises the following steps: (1) performing pretreatment on shrimp meat, namely soaking shrimp meat in yellow wine, and carrying out sealed immersion in a treatment solution; (2) carrying out cooking, namely steaming the pretreated shrimp meat with green tea water, coolingthe cooked shrimp meat, and pressing the cooled shrimp meat into shrimp pulp; (3) carrying out low-temperature fermentation, namely adding grape fruit pulp and the sour cheese into the shredded coconut flesh, carrying out stirring and mixing, and carrying out constant-temperature standing; (4) carrying out auxiliary material processing, namely respectively stir-frying and crushing peanut kernels,apricot kernels, black sesame seed and the like, and carrying out mixing; (5) preparing stuffing, namely adding the steamed shrimp pulp into the mixed shredded coconut flesh, carrying out stirring andmixing, adding the auxiliary material, the olive oil, the sesame seed oil, ginkgo leaf powder, and carrying out mixing; and (6) carrying out stewing, namely covering the preliminarily prepared stuffing by using mint leaves, carrying out coating by using a food preservative film, and carrying out stewing.

The invention discloses low-cost nutrition-balanced giant salamander aquatic feed. The low-cost nutrition-balanced giant salamander aquatic feed comprises the following raw materials in parts by weight: 50-60 parts of earthworms, 30-40 parts of silkworm chrysalis, 20-25 parts of water earthworms, 5-10 parts of wigglers, 10-15 parts of diplopods, 14-18 parts of pelteobagrus fulvidraco, 5-10 parts of parabramis pekinensis, 15-20 parts of snakeheads, 20-25 parts of silver carps, 20-25 parts of bighead carps, 5-10 parts of basses, 5-10 parts of mantis shrimps, 10-20 parts of black tiger shrimps, 2-5 parts of small-sized shrimps, 10-20 parts of ruditapes philippinarum, 15-20 parts of field snails, 10-20 parts of corbicula fluminea, 10-20 parts of extruded soybeans, 10-20 parts of fermented peanut meal, 30-40 parts of corn protein powder, 20-30 parts of skim milk powder, 10-15 parts of egg white, 5-10 parts of malic acid, 3-6 parts of locust bean gum, 5-8 parts of gelatin, 2-5 parts of grape seed oil, 1-3 parts of composite vitamin, 1.5-2 parts of composite minerals, and 1-2 parts of a probiotic preparation. According to the low-cost nutrition-balanced giant salamander aquatic feed, the cost is reduced, and the nutrition is comprehensive, rich and balanced.

The invention discloses an automatic shelling device for mantis shrimps. The automatic shelling device for the mantis shrimps comprises a screening machine shell, a first heating blower device, rollers, a second heating blower device, a solar cell panel, an electric retractable rod, a crushing shelling chamber, a crushing shelling paddle and a motor, wherein the first heating blower device and the second heating blower device are fixed on the left side of the screening machine shell; a first screening chamber and a second screening chamber are arranged in the screening machine shell from top to bottom; the four rollers are fixed at the bottom of an L-shaped support; the solar cell panel is arranged at the upper end of the L-shaped support; a rotating end of the motor is fixedly connected with the crushing shelling paddle; and an end of the electric retractable rod is fixedly connected with a stopping block. The automatic shelling device for the mantis shrimps has the beneficial effects that the mantis shrimps can be automatically dried, shelled and screened, the screening effect is good, an automatic feeding effect is achieved, shrimp fleshes with different sizes can be screened, and the automatic shelling device for the mantis shrimps moves conveniently and quickly, and is energy-saving and environmentally friendly.

The invention relates to an automatic meat-taking device for mantis shrimp, which belongs to the technical field of seafood processing. It is composed of a leg removal assembly, a head removal assembly, a peeling assembly, a protective cover and a storage assembly, and is characterized in that: the leg removal assembly is installed on the storage assembly, the head removal assembly is installed in the middle of the storage assembly, and the peeling assembly is installed on the On the receiving assembly, the protective cover is installed on the peeling assembly. The mantis shrimp is placed on the conveyor belt, and the invention automatically peels the mantis shrimp and takes out the flesh, which improves the production efficiency, liberates the labor force, and saves labor costs. The invention has ingenious structure, fast meat extraction and good effect, and reduces the damage and waste of the mantis shrimp meat to the greatest extent. The invention automatically classifies and stores the mantis shrimp meat and skin, further improves the production efficiency, and facilitates the secondary utilization of the mantis shrimp skin. ,reduce waste.

The invention relates to a mantis shrimp healthcare freshness-retaining rice cake and a preparation method thereof. The mantis shrimp healthcare freshness-retaining rice cake consists of the following materials in percent by weight: 60%-85% of round-grained sticky rice, 5.5%-15% of mantis shrimp enzyme hydrolyzed protein powder, 1.4%-2.5% of glucosamine hydrochloride, 5%-12% of randia cochinchinensis leaf, 3%-10% of Herba Euphorbiae Hirtae and 0.1%-0.5% of tara gum. The rice cake is prepared from the materials by virtue of multi-way processing means. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention not only solves a problem that mantis shrimp enzyme hydrolyzed protein powder is obvious in bitter and raw taste and cannot be used as a food base material, but also enables a nutrient healthcare value to be higher while improving anti-bacterial, anti-corrosive, freshness-retaining and anti-ageing capabilities of the rice cake and prolonging a quality guarantee period of the rice cake, so that a freshness-retaining shelf life is longer. The mantis shrimp healthcare freshness-retaining rice cake disclosed by the invention is fragrant in smell, delicious and pure in taste, and easy to absorb and utilize by a human body. By being eaten frequently, the mantis shrimp healthcare freshness-retaining rice cake can promote absorption of calcium of the human body, can strengthen the tendons and bones, can regulate microecological balance of the human body, can prevent and treat common diseases such as osteoporosis, hyperostosis and arthrophlogosis; moreover, waste materials are comprehensively utilized, and therefore, the mantis shrimp healthcare freshness-retaining rice cake achieves great social, ecological, environmental and economic benefits.

The invention relates to mantis shrimp health care fresh-keeping bread and a preparation method of the mantis shrimp health care fresh-keeping bread. According to a raw material formula, the mantis shrimp health care fresh-keeping bread comprises, by weight, 58-80% of flour, 5-10% of mantis shrimp enzymatic protein fluid, 0.7-2% of calcium ascorbate, 3-5% of betel pepper leaf meal, 0.1-0.8% of psyllium seed gum, 3-8% of salted duck eggs, 3-5% of celery seed oil, 5-10% of milk powder and 0.2-1.2 % of dried yeast, and the bread is made of the raw materials by means of processing measures in multiple ways. The problem that mantis shrimp enzymatic protein powder can not serve as a food base material due to a strong bitter and fishy smell, anti-microbial, anticorrosion, fresh-keeping and ageing resistant performance of the bread is improved, while the shelf life is prolonged, the nutrition and health care value is higher, and the bread is unique in flavor, soft and wet in mouthfeel, fragrant, sweet, tasty, delicious and pure. Eating the bread often is beneficial for complementing various nutrient elements needed by the human body, and the functions of preventing diseases, delaying senescence and building the body are achieved. Waste materials are used comprehensively, which brings huge social, ecological, environmental and economical benefits.

The invention discloses a feed for improving meat quality and mouth feel of crabs. The feed includes the following raw materials: vallisneria natans, elodea nuttallii, seaweeds, powder of volvaria volvacea, soybean meal, flour, rapeseed meal, cotton powder, wild trash fish, mantis shrimps, meat of margarya, powder of limnodrilus hoffmeisteri, dried silkworm chrysalis, meat of clam, Wu Fei powder, calcium dihydrogen phosphate, phospholipid oil, phosphates, choline chloride, lard, inositol, betaine, a micro-element chelated composite, vitamin C, vitamin E, cellulose, and a Chinese traditional medicine antibacterial composite. The feed has abundant nutrients and good palatability, can satisfy nutritional demand of crabs during a growth period, can increase growth speed and improve significantly meat quality, and also can improve disease resistance and is high in safety.

The invention relates to an image information collection system and a working method. The image information collection system comprises an ommateum lens array and a processor module. The ommateum lens array is used for collecting information of a target scene for ommatea, and comprises a plurality of ommatidium image collection units and a guide rail assembly which is formed by splicing a plurality of guide rails in a central symmetry mode; all the ommatidium image collection units are located on transmission mechanisms of the corresponding guide rails respectively and distributed symmetrically about the center of the guide rail assembly, and each ommatidium image collection unit comprises a lens and an imaging device located at the back end of the lens. The processor module is connected with all the imaging devices, and is suitable for extracting brightness values, acquired by all the imaging devices, of the target scene, and controlling all the ommatidium image collection units to synchronously move along the guide rails at the same speed in a face-to-face or back-to-back mode respectively according to the brightness values so as to adjust the vision field range of the ommateum lens array.

The invention relates to a method for processing sauce with mantis shrimp offal, and belongs to the field of aquatic product seasoning processing. The mantis shrimp sauce is prepared from the following ingredients in parts by mass: 90-100 parts of the mantis shrimp offal, 1-2 parts of protease, 25-31 parts of reducing sugar, 18-24 parts of amino acid, 1-2 parts of I+G, 8-11 parts of monosodium glutamate, 21-24 parts of edible salt, 13-16 parts of white granulated sugar, 4-6 parts of xanthan gum, 2-4 parts of citric acid, 5-7 parts of malic acid, 3-5 parts of a yeast extract, 2-3 parts of Chinese spirits and 550-600 parts of water, and the ingredients are processed into a finished product through the steps of drying, crushing, enzymolysis, Maillard aroma enhancement, blending, sterilizationand the like. The mantis shrimp offal is treated through a biological enzymolysis technology and a Maillard aroma enhancement technology, so that the sauce which is red and bright in color, rich in nutrition and rich in shrimp flavor is prepared; and the additional value of the mantis shrimp offal is increased, and environmental pollution is reduced.

The invention relates to healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and a preparing method thereof. The healthcare vermicelli comprises following raw materials by weight: 55-75% of composite starch, 5-10% of mantis shrimp enzymatic hydrolysis protein liquid, 3-5% of calcium ascorbate, 0.1-0.5% of Chinese honey locust gum, 10-15% of common bluebeard herb, 5-10% of carpesium cernuum, 1.5-3% of celery seed oil and 0.4-1.5% of a selenium salt. The raw materials are prepared into the vermicelli through a plurality of processing manners. The problem that the mantis shrimp enzymatic hydrolysis protein liquid is strong in bitter and fishy taste and cannot be adopted as a food base material is overcome. The vermicelli has higher nutritional and healthcare value and has characteristics of high eating safety, good toughness and boiling fasteness, delicious taste and better mouthfeel. Frequent easting of the vermicelli is capable of replenishing a plurality of nutrition elements essential to human bodies, regulating body immunity, strengthening tendons and bones, invigorating brain, reinforcing intelligence, delaying senescence, resisting mutagenesis, and preventing occurrence of various diseases of human bodies. Waste materials are utilized comprehensively. The vermicelli and the method have great social, ecological, environmental and economic benefit.

The invention relates to health ice cream containing mantis shrimp heads and mantis shrimp shells and a preparation method thereof. The health ice cream comprises the following raw materials by weight percent: 7-13% of enzymatically hydrolyzed mantis shrimp protein powder, 4-8% of glucosamine hydrochloride, 7-13% of vanilla powder, 6-9% of bifidus sugar, 0.2-0.5% of gleditsia heterophylla gum, 0.8-1.5% of dogwood seed oil and 55-75% of purified water. The ice cream is prepared from the raw materials through various processing means, has sweet taste, faint scent and fine and smooth taste, is tender and smooth in the mouth, not only conduces to solving the problem that with strong bitter taste and fishy smell, the enzymatically hydrolyzed mantis shrimp protein powder can not serve as the base material of food, but also has more unique flavor, better melting resistance and higher edible safety while having preferable nutrition and health values. After being eaten regularly, the ice cream has the effects of clearing away heat and toxic materials, relieving summer heat and quenching thirst, helping produce saliva to slake thirst, reducing the body weight and benefiting qi and enhancing the human immunities and can achieve the health effects of building bodies and prolonging lives. The ice cream comprehensively utilizes the waste materials and has huge social, ecological, environmental and economic benefits.