93 results about "Meat paste" patented technology

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The invention relates to the technical field of pet food processing, and discloses a pet fresh food curing method adopting sectional type temperature control cooking, and the method comprises the following steps: carrying out vacuum degassing on a meat paste matrix containing a functional structure stabilizer; injecting saturated water vapor to carry out negative-pressure low-temperature condensation curing; superheated steam, nitrogen and water mist are introduced to execute a pressure pulsation oscillation program, and three-phase pulsation permeation is carried out; and then the pressure is quickly relieved to deep vacuum, gradient pressure difference is used for driving adiabatic flash evaporation pore forming and water evaporation, and finally normal-pressure discharging is recovered. The protein thermal damage is reduced through negative-pressure low-temperature curing, heat and mass transfer is enhanced through gas-steam-fog three-phase pulsation, dissolved gas is separated out and nucleated through the flash evaporation process, a uniform loose porous structure is constructed, the rehydration property and texture property of the product are remarkably improved, and the product quality is improved. And the problems of surface hardening and non-uniform central curing caused by traditional cooking are solved.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The invention discloses a processing technology for replacing monosodium glutamate by compounding a umami peptide extract, and belongs to the technical field of food biologication.A polypeptide umami material is prepared by taking animal raw materials and fungus raw materials as mixed raw materials; comprising the following steps: processing animal raw materials into meat paste for later use; crushing a fungus raw material to obtain fungus sludge for later use; putting the meat paste into a stirring tank, adding an emulsion stabilizer, uniformly stirring, adding the bacterial paste, and continuously uniformly stirring, so as to obtain a pre-emulsification system; adding a TG enzyme slow-release agent into the pre-emulsification system, carrying out a reaction, transferring into an ultrasonic homogenizer, carrying out ultrasonic homogenization treatment, transferring into a high-pressure homogenizer, and carrying out high-pressure homogenization treatment to obtain a substrate; performing enzymolysis, purification, impurity removal and drying on the substrate to obtain umami peptide extract dry powder; the flavor peptide extract dry powder and maltodextrin are put into a mixing machine to be evenly mixed, the polypeptide flavor seasoning is obtained, and the polypeptide flavor seasoning is a target product. According to the invention, a high-quality product is obtained.

The invention relates to the technical field of pomacea canaliculata resourceful treatment and aquaculture, in particular to a macrobrachium rosenbergii breeding method based on pomacea canaliculata resourceful treatment. The method comprises the following steps: sequentially carrying out multi-stage purification on captured ampullaria gigas through temporary culture emptying, circulating micro-flowing water washing and EM bacterial liquid soaking, then integrally crushing the ampullaria gigas into ampullaria gigas meat paste, adding table salt and / or organic acid, and then mixing the ampullaria gigas meat paste with a vitamin-rich plant raw material and a vitamin mineral premix according to a ratio; and the soft pomacea canaliculata block bait which is not easy to foam and scatter is formed by extrusion or compression molding in cooperation with a hydrophilic gel binder. In a breeding pond of the macrobrachium rosenbergii, the soft block bait is matched with compound feed for the parent macrobrachium rosenbergii for precise feeding according to a limited proportion and a limited period of time, and the feeding amount and water change are dynamically adjusted in combination with water quality indexes, so that the gonad development and reproductive performance of the macrobrachium rosenbergii are improved, the water quality is stabilized, and the bait cost is reduced.

1. Name of the product in this design: Packaging box label (Qianli Potato Mushroom Meat Sauce Noodles). 2. Purpose of this design: For packaging of instant noodles in buckets. 3. The key design feature of this product is its pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. This design is a two-dimensional product; other views are omitted.

The invention discloses juicy peach flavored meat paste and a processing method thereof. According to the invention, air-dried meat is used as a main raw material, air-conditioned refrigerated juicy peaches are used as an acid pickling and seasoning auxiliary material, the air-dried meat is cut into diced meat or diced meat is subjected to vacuum ice-temperature pickling with a spicy pickling liquid for two rounds, a reaction kettle temperature-controlled frying technology is adopted, and spicy seasoning and concentrated bone soup are added during frying so as to improve flavor and taste; the acid pickling seasoning auxiliary material diced peaches are added before being taken out of the pot, and after vacuum canning and flexible sterilization, the special acid pickling meat paste applied to table application scenes such as spicy sour soup, noodles, rice noodles and Chinese hamburgers is prepared, and the quality guarantee period of the product can reach more than 6 months.

The invention relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention relates to the technical field of food processing, in particular to a meat paste making device for food processing, which comprises a box body, supporting legs, a side cover, a handle, a driving motor and a beating assembly, a plurality of supporting legs are fixedly installed at the bottom of the box body, a side cover is hinged to one side of the box body, a handle is fixedly installed on the side cover, a driving motor is fixedly installed at the top of the box body, and a beating assembly is fixedly installed in the box body; the driving motor drives the beating assembly to rotate and continuously beat the meat paste; the device solves the problems that in an existing muddy meat making device, the muddy meat making efficiency cannot reach the best, and a lifting mechanism needs to be matched for lifting muddy meat, so that the device is complex, the cost is high, and the applicability of the device is reduced; according to the meat paste making device, in the meat paste making process, the meat paste making efficiency is improved, no extra mechanism is needed for lifting the meat paste, the overall equipment is simplified, the cost is saved, and the applicability of the equipment is greatly improved.

The application discloses a kind of high-moisture composite protein meat paste of bean source and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the high-moisture composite protein meat paste of bean source provided by the application comprises the following steps: compounding pea protein and soybean protein, adjusting the ratio of the two, adding water and pre-emulsified vegetable oil during extrusion by means of extrusion technology, so that the moisture content is 67%-73%, the pre-emulsified vegetable oil content is 8%-12%, and after extrusion molding, cooling, cutting and packaging, the high-moisture composite protein meat paste of bean source is obtained.The high-moisture composite protein meat paste of bean source has high water content, soft taste, rich filamentous structure, soft and tender texture similar to meat paste, is easy to chew and swallow, and is especially suitable for people with dental diseases or people who like soft taste.

The utility model provides a kind of automatic filling and filling and leveling device of meat paste bacon, belong to bacon production equipment technical field, it solves the technical problems such as existing bacon production equipment difficult to realize continuous efficient operation, manual leveling product quality consistency is poor etc. Including base plate, step up tray assembly, injection assembly, leveling assembly and several load trays, several load trays are placed on step up tray assembly, leveling assembly is set in step up tray assembly one end, injection assembly is set on base plate upper end, and injection assembly is located leveling assembly side, and pressure sensor is equipped on leveling assembly. The utility model realizes load tray accurate stable conveying, meat paste even filling and efficient leveling by the cooperation of component, whole process does not need manual intervention, both greatly reduce labor cost, improve continuous operation efficiency, and can guarantee product appearance neat and quality consistency, effectively solve the problems such as low efficiency, high cost, unstable quality etc. existing in current manual and semi-automatic mode.

The invention discloses agricultural food can processing equipment, and belongs to the field of can processing, the agricultural food can processing equipment comprises a heating tank, the inner top of the heating tank is fixedly connected with a cooking tank, the inner bottom of the heating tank is fixedly connected with a heating ring, the bottom of the cooking tank is fixedly connected with a valve body, and the bottom of the heating tank is fixedly connected with a conveying mechanism; and a feeding part is arranged on one side of the conveying mechanism. A second water pump can be turned on to convey boiled water in a heating tank into a heating pipe, meanwhile, the interior of the heating pipe extends into meat paste, the hot water in the heating pipe heats and disinfects the meat paste and grains, the hot water flows back into the heating tank through a backflow pipe and a second hose, hot water circulation is formed, and water flow in the heating pipe continuously flows; the interior of the heating pipe is continuously kept at high temperature, the disinfection effect is guaranteed, and the disinfection time is shortened.

1. Name of the designed product: packaging box (Sichuan fish paste). 2. Use of the designed product: for packaging. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best indicates the design points: front view.

The utility model relates to the technical field of meat mincing machines, and discloses a meat mincing machine with a cleaning function, which comprises a meat mincing machine body and a hopper fixedly connected with the top of the meat mincing machine body, a cleaning mechanism is arranged in the hopper, a dismounting and mounting mechanism is arranged in the cleaning mechanism, and the cleaning mechanism comprises a sliding block. The sliding block is slidably connected to the outer wall of the hopper, a circular groove for guiding the sliding block is formed in the outer wall of the hopper, a through opening is formed in the inner wall of the sliding block, and a connecting rod is connected to the inner wall of the through opening in a clamped mode. According to the manual meat grinder, meat paste attached to the inner wall and the deep position of the hopper can be effectively scraped through the cleaning mechanism, it is guaranteed that no dead corner exists in cleaning of the hopper, the interior of the hopper is comprehensively cleaned, and the technical problem that the hopper of a traditional manual meat grinder is difficult to clean is solved; the problem of equipment pollution caused by meat paste residues can be effectively prevented, and sanitation and safety in the food processing process are fundamentally guaranteed.

The invention relates to a meat paste fat content detection device and method, relates to the technical field of food detection, and aims at solving the problems that the meat fat content detection process is tedious and the cost is relatively high. The device comprises a power-on module which is used for outputting an alternating current signal with a constant amplitude; the electrode array is connected to two sides of the meat paste sample and is used for releasing current to the uniform meat paste sample; the signal conditioning module is used for collecting a voltage signal of the meat paste sample, decomposing an impedance component and a capacitive reactance component of the meat paste sample and outputting the impedance component and the capacitive reactance component to the calculation module; the weighing module is used for detecting the weight of the meat paste sample and outputting the weight to the calculation module; the calculation module is used for calculating the proportion of fat in the meat paste sample according to the weight, the impedance component and the capacitive reactance component of the meat paste sample and the type of the meat paste sample. By collecting the impedance value, the capacitive reactance value and the weight of the meat paste sample and utilizing the pre-established mathematical model, the fat content in the meat paste sample can be rapidly measured, and the method is low in cost, accurate and efficient.

A sealed package for liquid or pasty food products is described, comprising a single sheet (1) having a longitudinal and a transverse weakening line and folded along the weakening line to form a container (C) having a triangular prism shape, comprising two opposite front walls (1A, 1B) parallel to each other and triangular, two opposite inclined rectangular side walls (1C, 1D) converging towards a common vertex (V) and a substantially rectangular bottom wall (1E), the two front walls (1A, 1B) extending from opposite larger edges of the bottom wall, while the two side walls (1C, 1D) extend from opposite smaller edges of the bottom wall; a first seal and a second seal form a first seal ridge (P1) and a second seal ridge (P2); the first seal and the second seal define a cavity delimited by the front walls (1A, 1B) and the side walls (1C, 1D), and a single opening (10) for accessing the cavity; the opening (10) is formed at the bottom wall (1E) to allow the cavity to be filled with the product poured by pouring through the opening (10), the opening (10) being closed again by a third seal formed by sealing together the inner faces of the two front walls (1A, 1B) to form a third bottom seal ridge (P3).

The utility model relates to the technical field of meat paste production, in particular to a strain adding device for fermentation of meat paste products, which comprises a strain main body adding shell and further comprises a mounting component, and the mounting component comprises a threaded rod, a nut, a fixed block, a storage mounting plate, a limiting cylinder, a transmission wheel and a fixed supporting rod. A fixing block is installed on the surface of the side edge of the installation assembly, a nut is installed on the surface of the side edge of the fixing block, and a threaded rod is inserted into the surface of the inner ring of the nut in a limiting mode; after a rolling wheel rotates, a user can rotate an arranged transmission wheel, so that the user can rotate a fixed supporting rod, and the user can rotate the fixed supporting rod and a limiting cylinder; in this way, a user can swing the strain main body adding shell left and right for quantitative discharging, and the user can evenly use and add strains.

The utility model belongs to the field of meat paste processing, particularly relates to a rapid meat paste mixing device, and aims to solve the problems that part of meat paste is easy to attach to the inner wall of a shell and a stirring shaft and manual cleaning is time-consuming during discharging in the prior art, the following scheme is provided: the rapid meat paste mixing device comprises the shell, the surface and one side of the shell are opened, and the stirring shaft is arranged in the shell; a side baffle is hinged to one side of the shell, a buckle is arranged between the side baffle and the shell, two symmetrically-arranged fixing bases are fixedly arranged on the inner wall of one side of the shell, plugging plates are fixedly arranged on the surfaces and the bottoms of the fixing bases, rotating pipes rotationally penetrate through one sides of the fixing bases, and rotating bases are fixedly arranged on the outer walls of one ends of the rotating pipes. According to the device, the rotating seat, the fixed plate and the rotating plate can be driven to rotate in different directions, so that the material stirring effect is ensured, the processing efficiency is improved, residual materials can be automatically cleaned, the time and energy of people are saved, and the processing efficiency is further improved.

The invention provides a fresh meat grinding device for a pet food fresh meat grouting process. The fresh meat grinding device comprises a frame; the grinding mechanism is arranged on the inner side of the frame; the grinding mechanism is used for grinding the fresh meat; the grinding mechanism comprises two grinding units, and the two grinding units are symmetrically arranged on the inner side of the frame; the grinding unit comprises a grinding plate, and the grinding plate is arranged on the inner side of the frame and can slide up and down. Through high-frequency and alternate reciprocating motion of the two grinding plates and convex balls and barb structures distributed on the two grinding plates in a crossed mode, efficient shearing, extruding and tearing effects can be formed on fresh meat, and therefore fine grinding of meat materials is achieved. The obtained meat paste is uniform in texture, fibers are fully crushed, and the strict requirement of a high-end pet food grouting process on the fineness of raw materials is effectively met.

The invention provides a preparation method of a fruit charcoal roasted litchi pork product, and belongs to the field of food processing. The preparation method comprises the four steps of raw material pretreatment, litchi component preparation, layered fusion and fruit charcoal roasting, fruit charcoal roasting is used as a core process, and deep fusion of litchis and pork is achieved through inner layer permeation of litchi concentrated juice and outer layer wrapping of litchi pulp. And then carrying out indirect partitioned temperature-controlled baking by using fruit charcoal such as litchi charcoal and longan charcoal. According to the method, three flavors of litchi fruit fragrance, pork fat fragrance and fruit charcoal fragrance can be formed, litchi fruit acid softens the meat quality to reduce the shearing force, the benzopyrene content meets the food safety standard, multi-form products such as dried pork slices and meat blocks can be produced, and the problems that existing charcoal-grilled pork is single in flavor, dry and hard in meat quality and insufficient in safety are solved. The method is suitable for snacks, dining tables and other scenes.

The utility model discloses automatic seal rolling equipment for sausage production, which belongs to the technical field of sausage seal rolling and comprises a mounting bracket, a conveying belt, a cutting device, a material rolling device, a control box, a stirring barrel, a stirring component and a filtering component. According to the present invention, the stirring assembly rotates to drive the first spiral stirring blade to rotate so as to generate the downward conveying force while stirring the meat paste, such that the meat paste can be well conveyed to the interior of the vane pump, the stirring assembly rotates to drive the meat paste to move downward, and the filtration disc filters the large meat particles and the impurities so as to improve the meat quality; impurities and large meat particles can be pushed away through a scraping plate, blockage of a filtering disc is avoided, a second spiral stirring blade can be driven to rotate through a transmission rod when a stirring assembly rotates, and then filtered meat paste can be stirred and conveyed downwards.

This invention discloses a processing technology for compounding umami peptide extracts to replace monosodium glutamate (MSG), belonging to the field of food biotechnology. It involves preparing a polypeptide umami seasoning using animal and fungal raw materials as mixed raw materials. The process includes the following steps: processing the animal raw materials into meat paste for later use; pulverizing the fungal raw materials to obtain fungal slurry for later use; placing the meat paste in a mixing tank, adding an emulsifying stabilizer, stirring evenly, then adding the fungal slurry, and continuing to stir evenly to obtain a pre-emulsified system; adding a TG enzyme slow-release agent to the pre-emulsified system, reacting, and then transferring to an ultrasonic homogenizer for ultrasonic homogenization; after ultrasonic homogenization, transferring to a high-pressure homogenizer for high-pressure homogenization to obtain a substrate; the substrate undergoing enzymatic hydrolysis, purification, impurity removal, and drying to obtain a dry powder of umami peptide extract; and mixing the dry powder of umami peptide extract and maltodextrin in a mixer to obtain the polypeptide umami seasoning, which is the target product. This application yields a high-quality product.

1. Name of the product in this design: Label (Hanximei Tomato Meat Sauce Spaghetti). 2. Purpose of this design: For labeling. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. The back of this design product is a part that is not easily seen or cannot be seen during use, so the rear view is omitted; this design product is a thin product, so the left view, right view, top view, and bottom view are omitted.

This utility model belongs to the field of food processing technology. It discloses an automatic hammering device for processing organic yak meatballs, including a hammering device, a turntable, and a cooler. When the motor starts running, the cam on the rotating rod begins to collide with the hammer neck, achieving the effect of hammering the beef. Springs are installed on the hammer neck and the base. During the hammering process, the springs continuously pull the hammer neck, making the hammering time faster and more efficient. When the pressure sensor detects the start of hammering, the rotating machine starts to drive the turntable to rotate, ensuring that the degree of hammering of each part of the meat paste is consistent and the quality is more stable. In this utility model, a cooling pipe is installed in the inner layer of the bottom plate. The cooling water in the cooler circulates in the sandwich of the bottom plate, continuously cooling the meat paste at a low temperature during the hammering process. This effectively prevents premature protein denaturation and fat melting caused by high-speed hammering friction and heating. This is crucial for maintaining the delicious taste, juiciness, and safety of organic yak meatballs and improves the nutrient preservation rate of the beef during the hammering process.

1. Name of the product in this design: Packaging bag (meat paste). 2. Purpose of this design: This product is used for packaging food. 3. The key design features of this product are its pattern and the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Other situations requiring explanation: In the rear view of the product, the area covered by the gray block is made of transparent material.

This invention relates to the field of meat processing technology, and discloses a method for controlling the formation of benzo[a]pyrene in high-temperature roasted meat products and improving their quality. The method includes removing the skin and fascia of fresh meat to obtain lean meat; mincing and mixing the lean meat with fat; adding salt to obtain a basic meat paste; adding 0.6% to 0.7% by weight of calcium ascorbate to the basic meat paste and mixing thoroughly to obtain a modified meat paste; marinating the modified meat paste in a refrigerator away from light; stuffing it into sausages using natural casings; igniting a carbon source until it completely turns into white charcoal without an open flame; roasting and turning the sausages on a grill at a vertical distance from the carbon source to obtain high-temperature roasted meat products. This invention, by inhibiting lipid oxidation through calcium ascorbate, cuts off the carbon source supply for the formation of the carcinogen benzo[a]pyrene at its source, while also moderately inhibiting the Maillard reaction process. This method effectively reduces the formation of carcinogens in meat products while significantly improving the product's color and flavor, thus enhancing its overall quality.

The utility model belongs to the technical field of pet feeders, and particularly relates to an automatic pet feeder which comprises a body and a feeding disc, a discharging barrel facing the feeding disc is arranged on the front side of the body, a storage tank is arranged in the body, an opening connected with the discharging barrel is formed in the front end of the storage tank, and the automatic pet feeder further comprises a feeding mechanism. The feeding mechanism comprises a guide cover, a sealing cover and a spiral feeding part, the guide cover covers the outside of the opening, a discharge port communicated with the discharge barrel is formed below the guide cover, a guide hole is further formed in the end, away from the opening, of the guide cover, and the sealing cover corresponds to the opening; the feeding structure of the screw rod and the spiral blade group is adopted, so that the pet feeder is not only suitable for common pet feed, but also can drive freeze-dried materials, meat paste and the like with the diameter exceeding 1cm, and the actual use requirements are better met; the structure that the screw rod is matched with the sealing cover is adopted, the storage tank can be automatically sealed after feeding is completed, and food is prevented from being affected with damp and going bad.

The invention provides a meat stuffing making machine for meat food production, which comprises a box body, a round sleeve is installed in the box body, a smashing cylinder is slidably installed in the round sleeve, connecting shafts are fixedly installed at two ends of the round sleeve, the two connecting shafts are rotatably connected with the box body, a first gear is fixedly installed on each connecting shaft, and a second gear is fixedly installed on each first gear. A cover plate is arranged above the round sleeve, and a first motor is fixedly installed in the middle of the upper end of the cover plate. According to the meat stuffing making machine for meat food production, high automation of the whole process from meat block smashing, minced meat discharging to equipment cleaning is achieved, an operator only needs to carry out initial meat block placing operation, and a first electric telescopic rod and a first motor cooperate to complete smashing work; the second motor and the auxiliary discharging assembly achieve automatic discharging. And after discharging is completed, the cleaning assembly automatically cleans the smashing barrel, manual intervention is reduced, the labor cost is reduced, and the production efficiency is improved.

The invention discloses a soilless bionic ricefield eel breeding method and device.The ricefield eel breeding device is constructed through a box body, a main plate, an auxiliary plate, a spawning bed and an inhabiting nest, soilless bionic breeding of ricefield eels in the breeding period is achieved, meanwhile, improved feed is prepared through traditional Chinese medicine juice, soybean meal leavening, fish meat paste and earthworm paste, and the breeding efficiency is improved. And carrying out adaptive breeding, egg laying, hatching and parent eel recovery. Through the synergistic effect of the specially-made finless eel breeding device and the improved feed, accurate fixed-point oviposition and repeated breeding of male finless eels are achieved, it is guaranteed that in-situ breeding of finless eel fries is not affected, damage and stress reactions are avoided, the breeding efficiency and the survival rate of the fries are remarkably improved, and soilless bionic efficient breeding is achieved.

The invention provides a multilayer artificial skin flap containing a built-in nutritional blood vessel and a preparation method of the multilayer artificial skin flap, and belongs to the technical field of tissue engineering and regenerative medicine. The artificial skin flap is sequentially provided with a first decellularized meat pulp matrix layer, a nutritional blood vessel, a fabric layer and a second decellularized meat pulp matrix layer from top to bottom. The nutrition blood vessel can construct a nutrition delivery channel for surrounding tissues, and promote rapid proliferation of cells and formation of a new blood vessel network; the decellularized meat pulp matrix layer provides a bionic microenvironment and supports cell adhesion, migration and growth; the fabric layer plays a role in enhancing mechanical support and simultaneously endows the flap with good stitchability and tear resistance; in addition, the nutritional blood vessel and the fabric layer are both made of degradable filaments, the degradation period can be regulated and controlled according to needs, and space and mechanical support smooth transition is vacated for tissue growth. The artificial skin flap has excellent biocompatibility, controllable degradability, active vascularization ability and proper mechanical properties, and is suitable for full-thickness skin defect repair and soft tissue regeneration engineering.