38 results about "Pacific saury" patented technology

The invention discloses a making method of quick-frozen seasoned pacific saury. The method mainly solves the problems of no fresh taste and poor mouthfeel of existing canned pacific saury products and short shelf life of frozen fresh fish segments. The making method includes: selecting frozen and brine thawed fresh pacific saury as the raw material, conducting scaling, decapitating, viscus removing and washing to obtain pacific saury strips; soaking the pacific saury strips in salt sugar water to reduce histamine, washing off the salt sugar on the strip surfaces, then putting the pacific saury strips in clear water to conduct ultrahigh pressure treatment, then dipping the pacific saury strips into seasoning liquid in order to be tasty, then putting the pacific saury strips into a mycose antifreeze solution to conduct antifreeze dipping treatment, draining the antifreeze solution from the surfaces of the pacific saury strips, then carrying out electron beam cold sterilization, quick-freezing, packaging and inspection to be qualified. The making method provided by the invention has the characteristics of reasonable process and strong operability. The made pacific saury not only has the characteristics of safety and sanitation, and long shelf life, but also has bright color, mellow taste, palatable sweet and salty taste, and unique flavor.

The invention relates to a making method of quick-frozen flour-adhered seasoned pacific saury fillets. The making method comprises the following steps: selecting high-quality pacific saury as the raw material; after removing the head and scaling off, filleting a pacific saury body along both sides of the vertebra by a tool; after removing internal organs and impurities, cutting the pacific saury body into segments to form the pacific saury fillets; adding the washed and drained pacific saury fillets into sauce solution prepared by blending decoction of hawthorn, decoction of mung beans, monosodium glutamate, soybean sauce, salt, granulated sugar, ground pepper, mirin, vegetable shortening, tomato sauce, lemon juice, red yeast rice, soybean protein, xanthan gum and water for immersion to enable the pacific saury fillets to have the taste of the sauce solution; draining; uniformly adhering a layer of potato starch to the outer surface of the pacific saury fillets; after shaping and placing the pacific saury fillets into a dish, feeding the pacific saury fillets into a single freezing machine to carry out quick-freezing processing; and carrying out vacuum packaging and checking to obtain the finished product after the pacific saury fillets are up to the standard. The making method disclosed by the invention adopts an advanced process, is reasonable in process and has strong operability and high making efficiency. The made pacific saury fillets are smooth and tender in taste, are palatable in sour, sweet and salty taste, are delicious in taste, have no soybean odor, are safe and sanitary and are convenient to eat.

The invention discloses a double-layer grading machine of a pacific saury boat. The double-layer grading machine of the pacific saury boat comprises a support, a first grading unit and a second grading unit are arranged on the support in sequence from top to bottom, the support is further provided with a reducer box, the first grading unit and the second grading unit are both provided with a plurality of rollers with the center lines parallel to one another, gaps between every two adjacent rollers increase sequentially from top to bottom, and the lower portions of the rollers on the first grading unit are provided with a first grading cabin, a second grading cabin, a third grading cabin and a slide plate in sequence from top to bottom, and the first grading cabin, the second grading cabin, the third grading cabin and the slide plate are separated by baffles; the first grading unit and the second grading unit are communicated through the slide plate; the lower portions of the rollers on the second grading unit are provided with a first grading cabin, a second grading cabin, a third grading cabin, a fourth grading cabin and a fifth grading cabin in sequence from top to bottom, the first grading cabin, the second grading cabin, the third grading cabin, the fourth grading cabin and the fifth grading cabin are separated by baffles, and the upper end of the first grading unit is connected with a gear box and a fish body arrangement mechanism in sequence. The double-layer grading machine of the pacific saury boat can achieve accurate grading, and the workload of workers in workshops is reduced.

The invention discloses a corn and cheese-prepared chicken cutlet with a function of clearing away lung-heat. The chicken cutlet is prepared from the following raw materials in parts by weight: 40-50 parts of chicken, 10-13 parts of nutritional additives, 8-11 parts of corn kernels, 15-20 parts of breadcrumbs, 3-4 parts of celery, 8-9 parts of muskmelon, 7-8 parts of grenadine juice, 3-4 parts of shaddock peel, 1-2 parts of cheese, 6-7 parts of saury, 3-4 parts of beer, 6-8 parts of cold noodles, 3-4 parts of coriander, 7-10 parts of coconut milk, 2-4 parts of onion, 10-15 parts of hyacinth beans, 2.1-2.6 parts of root of mountain spicy tree, 1.2-2.1 parts of flos paulowniae, 1.9-2.1 parts of pyrrosia lingua, 2-2.3 parts of dried orange peel, 2-2.2 parts of microsorium hymenodes ching and 2.1-2.6 parts of flaccid knotweed herb. The chicken cutlet is prepared with lots of food materials such as beer, cheese and saury, so that the nutrition of the chicken cutlet is improved, and the mouth feel of the chicken cutlet is enriched; furthermore, due to use of the Chinese herbal medicinal ingredients such as flos paulowniae, pyrrosia lingua and flaccid knotweed herb, the chicken cutlet has the effects of relieving cough, eliminating phlegm, relieving asthma, reducing swelling, clearing away lung-heat and reducing fever, and therefore the chicken cutlet is beneficial to health.

The invention discloses milk-fragrant steamed stuffed buns containing mulberry and shrimp meat. The stuffing of the milk-fragrant steamed stuffed buns is prepared from the following raw materials in parts by weight: 90-100 parts of shrimp meat, 30-40 parts of China rose, 30-50 parts of mulberry juice, 1-2 parts of cistanche, 0.8-1 part of motherwort fruit, 30-40 parts of saury, 2-3 parts of radix asparagi, 40-50 parts of sweet potato leaves, 50-60 parts of cucumber, 1-2 parts of pine pollen, 2-3 parts of seed of turnip, 8-10 parts of a nutritional additive, right amount of soybean oil and right amount of table salt; the wrapper of the milk-fragrant steamed stuffed buns is prepared from the following raw materials in parts by weight: 150-200 parts of flour, 30-50 parts of milk powder, right amount of yeast powder and right amount of water. The milk-fragrant steamed stuffed buns containing the mulberry and the shrimp meat are rich in nutrition and have good health care effects; the mulberry juice has the effects of enriching the blood and moisturizing the intestines; the cistanche has the effects of invigorating the kidneys and strengthening yang as well as delighting and prolonging life; the China rose and the shrimp meat have the function of promoting blood circulation to restore menstruation when being eaten together; the shrimp meat and the saury are rich in nutrition; the wrapper of the milk-fragrant steamed stuffed buns is full in milk fragrance and rich in mouth feel.

The invention relates to a making method for powder sticked pacific saury slices. The method includes: preferably selecting a fresh pacific saury as the raw material, subjecting the raw material pacific saury to scaling, decapitating, evisceration, fish blood and impurity removal, conducting carcass opening and separation on the fish body and the vertebra, making the fish body into fish slices, then washing and draining the fish slices, and putting them into a seasoning solution made of salt, garlic essential oil, kelp liquid, soy sauce, granulated sugar, ginger juice, lemon juice and water to undergo low temperature impregnation to be tasty, performing water controlling, then wrapping the outer surfaces of the fish slices with potato starch, and carrying out quick-freezing treatment so as to obtain nutrient-rich quick-frozen powder sticked pacific saury slices. The making method for powder sticked pacific saury slices provided by the invention has the characteristics of advanced technology, reasonable process, strong operability and high making efficiency. The made fish slices have the advantages of beautiful appearance, safety and sanitation, stable quality, long shelf life, fresh and mellow taste, palatable sweet and salty taste and unique flavor, and can be eaten after opening the package and frying.

The invention discloses a construction method of a vertebral growth characteristic analytical model for a mackerel pike. The construction method of the vertebral growth characteristic analytical model for the mackerel pike specifically comprises the following steps of measuring the basic biological parameters of the mackerel pike; treating a sample; measuring the morphological parameters of the mackerel pike; determining a relation equation between the age and the growth of the mackerel pike. By using the construction method of the vertebral growth characteristic analytical model for the mackerel pike, the vertebral morphological parameters of the mackerel pike in a high sea of the northwest Pacific Ocean are mainly described, the age of the mackerel pike is authenticated through a vertebra, and the growth characteristics of the mackerel pike are further researched.

The invention belongs to the technical field of food processing and particularly relates to a processing method of a flavor rice and fish roll. Pacific sauries contain rich protein and fatty acid, and unsaturated fattyacid which is indispensable for the human bodies, wherein EPA and DHA have the efficacies of inhibiting hypertension, myocardial infarction and arteriosclerosis. According to the processing method provided by the invention, the pacific sauries and rice are combined, the nutritive value of the rice is increased, the flavor rice and fish roll which is unique in flavor, sufficiently elastic, ready to eat and easy to store is manufactured while nutritional ingredients of the pacific sauries are maintained, and people can enjoy the delicious and nutritious seafood while the demand for filling up stomachs is met. Meanwhile, the product is free of any corrosion remover, and therefore the product is safer and healthier. The rice and fish roll made through the processing method can be eaten after being heated in a microwave oven for 2-3mins and has the advantages of being delicious, attractive in appearance, rich in nutrition, convenient to eat and the like, and requirements of fast-paced lives and nutritional requirements are met.

The invention discloses a shaft rotation type saury body primary grading machine. The shaft rotation type saury body primary grading machine comprises an arranging device, an upper box body, a gearbox, multiple front saury discharging boxes and a rear saury discharging box. The arranging device comprises an inlet and an outlet which communicate, multiple partition plates are mounted on the outletat intervals, the outlet forms multiple sorting channels through the partition plates, multiple sets of sorting units are mounted in the upper box body, a gap is formed between two adjacent sets of sorting units, the gaps are gradually increased from right to left, and correspond to the positions of the sorting channels, the sizes of the gaps in the different positions in the length direction of the upper box body are matched with sizes of saury bodies of different levels, the gearbox is connected with the sorting units, and used for driving the sorting units to rotate, the front saury discharging boxes are mounted below the sorting units in a spaced manner, and the rear saury discharging box is mounted on the tail of the upper box body. The sorting efficiency is high, and manual cost is low.

Conventional fishing lamp has the problems that variation of illumination intensity due to shaking of a boat may result in that inkfish, pacific sauries, sardines and barracuda are unlikely to gather or likely to depart again after gathering. The fishing lamp 10 is characterized in comprising a section including a grading mode having a first grading peak P1 and a second grading peak P2 different from each other, and the first grading peak P1 is smaller than the second grading peak P2.

The invention relates to a saury sausage and a preparation method thereof, belonging to the technical field of food. The saury sausage is prepared from the following materials by weight: 300 to 500 parts of hindquarter, 200 to 300 parts of saury, 40 to 55 parts of lemon juice, 5 to 80 parts of powdered pepper, 6 to 8 parts of minced ginger, 12 to 18 parts of mashed garlic, 3 to 5 parts of salt, 10 to 15 parts of sesame, a proper amount of white spirit and a proper amount of soy. The saury sausage provided by the invention contains the saury which is rich in nutrients like proteins, unsaturated fatty acids and vitamins, and the protein content of the saury is the highest among all the fishes, so limitation of traditional sausages is broken; and the saury sausage is a good nutritional foodstuff.

The invention relates to a saury prepared food with sesame and a preparation method of the saury prepared food. By using the preparation method, the technical problems of simple traditional saury preparation process, long processing time and high nutrient substance loss are solved, and the shelf life can be prolonged. The saury prepared food with sesame contains the following components in parts by weight: 500 parts of impregnated saury, 33-35 parts of wheat flour and 25-27 parts of mixed bread flour (the ratio of white bread flour to sesame is 6:1); soup bases comprise the following components in parts by weight: 8000-10000 parts of wheat flour, 4000-6000 parts of wheat starch, 1200-1600 parts of table salt, 150-200 parts of fatty acid, 300-400 parts of emulsified oil, 350-500 parts of monosodium glutamate and 45000-60000 parts of water; and an impregnation liquid comprises the following components in parts by weight: 1800-2000 parts of syrup, 800-900 parts of thick soy sauce, 480-500 parts of granulated sugar, 140-150 parts of table salt, 22-24 parts of mirin and 1300-1400 parts of water. The invention also provides the preparation method of the saury prepared food with sesame. The preparation method is widely used for preparing fish prepared foods.

The present invention provides a production method of an eel peptide-based roasted eel and roasted saury sauce. The eel peptide-based roasted eel and roasted saury sauce comprises roasted eel normal juice soy sauce, an eel peptide concentrated solution, water, white granulated sugar, mirin, high fructose corn syrup, edible alcohol, monosodium glutamate, modified starch and a food additive. The roasted eel and roasted saury sauce is rich in a sauce flavor and also has a special flavor of roasted eels, can eliminate fishy smell, and increases delicate taste and sweetness; and the added eel peptide enables the sauce to be richer in nutrition, rich in various essential amino acids, good in taste and excellent in quality.

The invention discloses a preparation method of canned pacific saury. The method includes the steps of: thawing, segment cutting, washing, salting, draining, canning, exhausting, water covering, soup adding, sealing and sterilization. Through strict sanitary control of all technological processes, and the edible safety of the prepared canned pacific saury is ensured. At the same time, by controlling the time and temperature of all the technological processes, the qualified rate of the canned pacific saury is ensured. Also, through cooperation of fish and soup base, the canned pacific saury has unique flavor, and is suitable for different groups to eat.

The invention provides an artificial propagation method of lutjanus stellatus, including the steps of selecting health adult fish at the age of 3-4 years, with weight equal to or greater than 1.5kg, and cultivating intensively by sorting male fish from female fish; feeding lutjanus stellatus with composite fish feed one or twice every day, wherein the daily feeding amount is 3-4% that of the fishweight, the composite feed comprises, by weight, 15-20 parts of tilapia mossambica , 10-14 parts of saury, 3-5 parts of tiny squid and 2-4 parts of ostracean, and is subjected to medicated bath at lowtemperature for 8 to 12 hours through Chinese herbal medicine liquid, the Chinese herbal medicine liquid is prepared from aspongopus, herba cistanches, semen cuscutae, bulb of fritillary and perillaleaf; adding vitamin E accounting for 0.05 to 0.1% of the weight of the fish into the composite fish feed every four to five days; intensively cultivating for 20 to 25 days, and performing artificialimpregnation, hatching of fertilized eggs, and growing to obtain fry. The lutjanus stellatus cultured by the artificial propagation method has good-quality eggs, high fertility rate and high hatchability rate and low malformation rate; the artificial propagation method is good for expanding of cultivation of lutjanus stellatus.

The invention discloses a mackerel pike feed capable of increasing the weight increment rate and a preparation method of the mackerel pike feed. The mackerel pike feed is prepared from the following raw materials in parts by weight: 700-750 parts of perilla frutescens oil meal, 6-10 parts of calcium gluconate, 6-7 parts of cherry leaves, 12-15 parts of lavender, 24-28 parts of maltodextrin, 32-36 parts of crabmeat powder, 54-58 parts of grape seed powder, 74-76 parts of tamarindus indica residues,, 45-47 parts of rosa roxburghii tratt residues, 13-16 parts of fermented soya bean powder, 6-8 parts of sea fish oil, 17-18 parts of baby cabbages, 20-25 parts of white gourd powder, 35-37 parts of tapioca starch, 0.5-0.8 part of active lactic acid bacteria, 5-6 parts of plecoglossus altivelis, 10-12 parts of chicken livers, 0.4-0.6 part of edible salt, 6-7 parts of jellyfish powder and 3-5 parts of aloe powder. The feed disclosed by the invention is delicately fragrant, delicious and good in food calling properties, the growth and the weight increment of mackerel pikes can be promoted, the weight increment rate can be increased, the appetite of the mackerel pikes can be promoted, the growth cycle of the mackerel pikes can be shortened, the attack rate of mackerel pike groups can be reduced, and the breeding yield can be increased.

The invention relates to a saury prepared food and a preparation method thereof. The saury prepared food and the preparation method thereof are used for solving the technical problems of simple preparation process and great loss of nutrient substances due to long processing time of the traditional saury prepared food; the quality guarantee period of the saury prepared food can be prolonged. The saury prepared food comprises the following components in parts by weight: 150-200 parts of saury, 3-5 parts of potato starch, 1986-2086 parts of steeping liquid, namely melted brown sugar, 800-880 parts of thickening soybean sauce, 135-150 parts of salt, 488-500 parts of granulated sugar, 20-25 parts of mirin and 1387-1520 parts of water. The invention also provides the preparation method of the saury prepared food; the preparation method can be widely applied to preparing fish prepared foods.

The invention provides a processing method of seasoned saury. The method mainly comprises steps of pretreatment, slice cutting, soaking for fish smell removal and formaldehyde removal, cooking, pulse electrification for seasoning, packaging and sterilization. The seasoned saury prepared and processed with the method doesn't have any fishy smell, has low formaldehyde content, tastes delicious and good, is moderate in softness and hardness, basically maintains original nutritional ingredients of the saury, can be preserved for a long time, is convenient to carry, can be eaten after bag opening and has freshness, nutrition, convenience and safety.

The invention provides a processing technology of small baked saury slices. The processing technology comprises the following steps: raw material acceptance inspection, raw material unfreezing, scaling, primary disinfection, head and viscera removal, slicing, inspection after slicing, belly thorn removal, secondary disinfection, thorn touching inspection, salt burying, salt leaching, primary ripening, vinegar soaking, secondary ripening, baking, freezing, slicing and placing in a plate, inspection, vacuumizing, freezing, product inspection, metal probe passing, boxing and re-weighing, box sealing and packaging, and warehousing and refrigeration. The whole processing technology of small grilled saury slices is carried out at low temperature, so that the freshness of the raw materials is ensured, the reproduction of microorganisms is inhibited, and the quality of the saury fillets is ensured; and the quick-freezing treatment effectively inhibits the growth of harmful microorganisms and passivates enzymes, so that the safety and sanitation of the fillet are ensured. The making method of the fish slice is reasonable and strict in process, high in operability, suitable for industrial production and high in making efficiency, and the made fish slices are safe, sanitary and stable in quality.

The invention discloses a saury breeding device, and relates to the technical field of fishery breeding. The saury breeding device comprises a breeding box, feeding box clamping grooves are formed inthe wall surfaces of the front side and the rear side of the left end of the interior of the breeding box, a feeding box is arranged at the left end of the interior of the breeding box, and feeding box clamping blocks are fixedly installed on the wall surfaces of the front side and the rear side of the feeding box; and feeding openings are formed in the lower portion of the wall surface of the right side of the feeding box in a spaced manner and internally provided with limiting and catching rings. According to the saury breeding device, when the body size of saury is large, the side wall of the saury can extrude extrusion blocks at the upper sides of the limiting and catching rings, so that side extrusion blocks drive upper clamping blocks to expand and stretch, the upper clamping blocksget close to a middle area, the saury is clamped and limited, the saury cannot struggle away, the saury caught on the feeding openings through the limiting and catching rings can be brought out when the feeding box is replaced, and the effect of catching the saury in a targeted manner is achieved.

The invention relates to a vibration sieve type saury body primary grading machine in the technical field of catching machines. The machine comprises a rack and an upper box body, the upper box body is mounted on the rack, the upper side and the lower side of the upper box body are of opening type structures, the upper box body is mounted in a manner of downwards inclining by 5 to 10 degrees withthe feeding end of the upper box body as the criterion, the feeding end of the upper box body is provided with an inclined saury groove plate, a screening rod assembly is movably mounted in an inner cavity of the upper box body, a driving part for driving the screening rod assembly to move is mounted on the outer wall of the upper box body, and the upper box body is connected with a rear saury discharging box and multiple saury discharging box bodies. Manual operation can be replaced, the size grading work efficiency of saury can be greatly improved, and the machine can well adapt to large-batch saury grading operation.

The invention discloses a processing method of flavored mackerel pike. The processing method comprises the following steps: sequentially performing thawing, splitting treatment, flavoring treatment and cold storage treatment on frozen mackerel pike, wherein flavoring treatment comprises smoking and boning. The processing method of flavored mackerel pike can solve the problems that the mackerel pike have too many bones and are small, inconvenient to eat, strong in fishy smell and poor in mouthfeel when eaten; and the flavored mackerel pike have the advantages of convenience and safety in eating, delicious and unique flavor, reasonable process, high operability and high preparation efficiency, are suitable for the taste of common people and have a long shelf life.