107 results about "Puffer fishes" patented technology

The invention discloses an extraction method for high-purity tetrodotoxin, which is mainly used for extracting tetrodotoxin from animal feed puffer fish seeds and livers by jointly utilizing the methods of ultrasonic fast dissolving out, organic solvent derosination, plate frame multi-level filtration, positive ion exchange resin, small film filtration, high-performance liquid preparation and the like and obtaining high-purity high-stability tetrodotoxin crystals. Tetrodotoxin has the effect of blocking a sodium ion channel is obvious in analgesic effect and free of dependency and is widely used in advanced cancer, postoperative pain relieving, de-addiction curing of drug abuse and the like. Extraction and preparation of high-purity tetrodotoxin can provide the possibility of developing a novel high-efficiency pain killer free of dependency.

A method for processing fresh blowfish relates to the technical field of treatment process of fresh marine products. The method comprises the following steps of: slaughtering the living blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, removing the bloodstain, putting the blowfish into the pickle for 2 plus or minus 0.1 hours, taking out the blowfish for sterilization and embalmment, finally packaging the blowfish in vacuum for frozen preservation at minus 30-minus 18 DEG C; besides, mixing and stewing the liver of the clean blowfish with onion, ginger and garlic to make a cod liver oil pocket, which is then packed in vacuum after temperature reduction and frozen and preserved at minus 30-minus 18 DEG C. The blowfish loses the toxin totally after the treatment, can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the relish of the living blowfish.

The invention discloses a puffer fish bioactive peptide and a preparation method thereof and belongs to the technical field of ACE (Angiotensin Converting Enzyme) inhibitory peptides. The preparationmethod of a puffer fish bioactive peptide comprises the following steps: S1, preparation of a puffer fish enzymatic hydrolysate; S2, ultrafiltration separation of the puffer fish enzymatic hydrolysate; S3, separation and purification of polypeptide; S4, sequence identification of polypeptide; and S5, polypeptide synthesis and activity determination. According to the puffer fish bioactive peptide,the bioactive peptide is octapeptide, and the amino acid sequence of the puffer fish bioactive peptide is PPLLFAAL (Pro-Pro-Leu-Leu-Phe-Ala-Ala-Leu). According to the puffer fish bioactive peptide andthe preparation method thereof, the puffer fish skin is adopted as a raw material, an octapeptide amino acid sequence is obtained, and the prepared polypeptide has the ACE inhibitory activity.

A refreshing method for keeping blowfish fresh relates to the refreshing treatment technical field of aquatic products. The method comprises the following steps of: slaughtering the fresh blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, cleaning the bloodstain, putting the blowfish into the pickle for 2 hour plus or minus 0.1 hour, taking out for sterilization and embalmment, vacuumizing the blowfish and carrying out freeze preservation at minus 30 to minus 18 DEG C. The blowfish loses the toxin totally after the treatment, and can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the taste of the fresh blowfish.

The invention discloses a puffer fish preserving ice-temperature method. The puffer fish preserving ice-temperature method comprises the steps as follows: 1, preparing a biological preserving agent solution and dividing the biological preserving agent solution into two parts; 2, preparing one part of the biological preserving agent solution into ice blocks by an ice making machine; 3, killing bought fresh live puffer fish, removing the head and inner organs, cutting the puffer fish into pieces, rinsing the puffer fish pieces by sterile water, cooling the puffer fish pieces by crushed ice blocks for 15-30 minutes, and soaking the cooled puffer fish into the biological preserving agent solution for 1-3 minutes; 4, putting the ice blocks containing the biological preserving agent solution into a square stainless steel barrel, so that the puffer fish is surrounded by the ice blocks; 5, covering the surface of the puffer fish with a small quantity of crushed ice, so that the puffer fish iscovered sufficiently by the ice blocks; 6, putting the square stainless steel barrel into a refrigerating cabinet with the temperature of 2-8 DEG C for storing; and 7, supplementing the ice blocks containing the biological preserving agent solution in good time during the storage. Compared with the storage of the puffer fish under the storage conditions with purified water and the ice blocks, thepreserving agent can obviously prolong the shelf life of the puffer fish by 8-9 days; and the puffer fish preserving ice-temperature method is simple and feasible in operation, good in preserving effect and has good application value.

The invention relates to the field of aquatic product fresh keeping, in particular to a puffer fish fresh keeping agent composition and a preparation method thereof. The puffer fish fresh keeping agent composition comprises 0.5 to 4 percent of chitosan, chitosan derivatives or a mixture of the chitosan and the chitosan derivatives, 0.1 to 2 percent of organic acid, 1 to 8 percent of emulsifying agents, 90 to 98.4 percent of electrolysed water through being metered by the total weight of the composition. The composition adopts the chitosan and the chitosan derivatives, so the composition is easy to dissolve in water in acid or neutral environment and is colorless and odorless. When the composition is used for soaking and coating puffer fish meat, a sterilization effect on the surface of the puffer fish meat is realized. The puffer fish fresh keeping agent composition is naturally attached on the surface of the puffer fish meat after being dried, a fresh keeping coating film is formed, and the effects of keeping the quality of the puffer fish meat and reducing the fish meat quality change in the storage process are realized. The storage time of the puffer fish meat soaked and coated with the puffer fish fresh keeping agent composition reaches more than 7 days under the condition of the ice temperature storage, and the quality change phenomena such as color change, foreign odor, softening and the like are not generated.

The invention relates to the field of foods, in particular to a puffer fish sausage and a preparation method thereof. A main material of the puffer fish sausage is a mixture of puffer fish mince and lean pork in a weight ratio of 68-72:28-32, and an auxiliary material of the puffer fish sausage is a mixture of sweet corns, carrots, onion extract liquid, potato starch and seasonings. A preparationmethod of the onion extract liquid includes: peeling onions, cleaning, dicing, mixing with phosphate solution with pH equal to 7.0 according to a mass / volume ratio of 1:1, homogenizing, standing for 3h at 22-30 DEG C, performing 10000rpm centrifuging for 15min at 4 DEG C, taking supernatant, heating to 100 DEG C, and keeping 45min. The puffer fish sausage is rich in nutrition and free of any foodadditives while the natural onion extract liquid is adopted, and the puffer fish sausage has a great anti-oxidation efficacy and accords with the green and healthy diet trend.

The invention discloses a process for improving a nutritional value of puffer fish skin, and belongs to the technical field of marine biology. The process includes the following steps that the pufferfish skin is taken as raw materials, a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology are integrated to prepare anddevelop puffer fish skin polypeptide biological products with high in-vitro antioxidant capacities, mixed bacteria aerobic fermentation strains mainly include candida utilis, bacillus subtilis, and bacillus coagulans. According to the process, obtained puffer fish skin polypeptides have the strong antioxidant capacity, an extracting solution is subjected to concentration, absorption and drying, alcohol-precipitation or resin purification and other treatments according to application ways, so as to meet efficient utilization in health care, food, medicine and other fields; and the process technology is simple and efficient, obtained products have the strong antioxidant capacity and the free radical scavenging capacity, product stability is strong, the production cost is low, and industrialproduction and large-scale promotion are easily conducted.

The invention relates to a method for identifying and classifying the quality of puffer fish flesh, and the method comprises the following steps: (1) proportioning a preparation solution, namely preparing a solution containing potassium chloride, EDTA (Ethylene Diamine Tetraacetic Acid)-2Na and boric acid, and adjusting the pH value to 7.0 by utilizing sodium borate, thus obtaining the preparation solution; (2) preparing a sample: taking a 5g sample in the depth about 0.5cm from the epidermis of the back of puffer fish, cutting the flesh to be thin by utilizing a knife and grinding in a mortar for 5 minutes; placing into a homogenizer, adding 30ml preparation solution and homogenizing at an intermediate speed for 2 minutes; centrifuging at the intermediate speed in a centrifugal machine for 15 minutes and abandoning the supernatant; adding a small amount of preparation solution to the precipitates and stirring by utilizing a glass rod; and repeating the steps for three times; collecting the precipitates, and dissolving the precipitates by utilizing 30ml preparation solution, thus obtaining the suspension of the sample; and (3) detecting: observing at 10*10 multiples by utilizing a microscope, measuring the muscle fiber length of each sample by utilizing computer software and computing the average value. The method provided by the invention can be used for improving the accuracy of the classification and is beneficial to the specification and perfection for the quality of the puffer fish flesh.

A method for ecologically cultivating rotifers in a summer eastern puffer fish fingerling culture pond includes fingerling breeding, feed introduction and daily feeding, rotifer introduction, aeration, recovery, water change and repeated cultivation. The method is characterized in that outdoor earth ponds are used for breeding fingerlings, each pond is provided with an aerator, water is injected into the ponds after the ponds are cleaned and disinfected before the fingerlings are bred, summer fingerlings are bred one week after the water is injected, feed introduction is started after the summer fingerlings are bred for 2-3 days, the fingerlings are conventionally cultivated after domestication for 7 days, the rotifers in allogenic water are introduced by water change, the aerators need to be started after water change and the introduction, recovery can be performed after the rotifers are introduced for 5-7 days, a 4-inch submersible pump and a 150-200-mesh net bag are used for suction filtration in recovery, a 16-20-mesh net bag basket sleeves a water pump, suction filtration is performed for 20-30 minutes every time and for 2-3 times every day, the extraction amount and the reproduction amount are kept balanced, recovery is continued for 5-7 days, the water is substantially changed by 2 / 3 to improve water quality, and the rotifers are repeatedly cultivated once one month later.

The invention relates to a method of fine processing of puffer fish. Firstly, puffer fish is cleaned and treated to remove blood, and then the detoxication treatment is performed by cutting off the fish fins, the mouth, the skin, the eyes, the gill and the viscera. Secondly, the edible part treatment is performed and comprises head, body and bone treatments. Further, the blood, the mucosa, the mucilage, the subcutaneous tissue, the fin, the skin, the mouth, the eyes, the gill and the viscera produced in the process are collected and placed in a dish for inedible parts. Finally, the treated muscle, head, rib and spinal bone are soaked in clear water for 3-6 hours at 0-2 DEG C (the soaking water is replaced for 3 times) and then placed in a dish for edible parts. The method reduces tetrodotoxin and inedible parts to the greatest extent, ensures the safety and sanitation of the processed puffer fish products, and ensures the safety and stability in edibility of puffer fish after long-term preservation.

The invention discloses a puffer fish ACE inhibitory peptide and a preparation method thereof, and belongs to the technical field of ACE inhibitory peptides, and the preparation method of the puffer fish ACE inhibitory peptide comprises the following steps: S1, preparation of puffer fish enzymatic hydrolysate, S2, ultrafiltration separation of the puffer fish enzymatic hydrolysate, S3, separationand purification of polypeptides, S4, sequence identification of the polypeptides, and S5, polypeptide synthesis and activity determination. The invention relates to a puffer fish ACEinhibitory peptide, which is nonapeptide and has an amino acid sequence of GDRGFPGER (Gly-Asp-Arg-Gly-Phe-Pro-Gly-Glu-Arg). According to the puffer fish ACE inhibitory peptide and the preparation method thereof, puffer fish skin is adopted as a raw material, a nonapeptide amino acid sequence is obtained, and the prepared polypeptide has ACE inhibitory activity.

The invention discloses a modified-atmosphere fresh-keeping method for puffer fish. The method comprises the following steps: 1) selecting samples; 2) performing slaughtering and cleaning; 3) drainingoff water; 4) performing bagging; 5) setting a gas proportion range: 40 to 60 percent of CO2, 40 percent of O2 and 0 to 20 percent of N2, wherein the ratio of the gas volume (ml) to the weight (g) ofthe puffer fish is 2 to 4, and performing four steps of gas mixing, vacuumizing, inflating and heat sealing to complete the modified-atmosphere packaging; and 6) performing refrigerating in a refrigerator. The method can effectively inhibit the growth and reproduction of microorganisms during the storage period of the puffer fish. Compared with air packaging group, the sensory score of the pufferfish in the modified-atmosphere packaging group is relatively high, the physical and chemical indexes are obviously superior to those of the air group, and the storage quality is maintained at a relatively high level. Meanwhile, the method is safe and healthy, is simple and convenient to operate, and is widely accepted by the public.

The invention provides an application of an HRM primer for identification of puffer fishes and other fish products, wherein the HRM primer has the following sequences: a forward primer COIHRM168 is 5'-CCCCTTATAATCGGAGCCCC-3' and a reverse primer COIHRM255 is 5'-GCAGAAGGAGGAAGGATGGG-3'; or forward primer COIHRM175 is 5'-TAATCGGAGCCCCAGACATG-3' and a reverse primer COIHRM262 is 5'-GATGCGAGCAGAAGGAGGAA-3'.

The invention discloses a micron-sized puffer fish epidermal spine contour modeling method based on image processing, and the method comprises the steps: firstly obtaining a microscopic image of a target sample located in the same focal plane through a microscopic technology, and then obtaining the complete contour of a sample image; obtaining a CAD file of the contour image by means of software;reconstructing a coordinate system through CAD software and obtaining contour spline points in batches; finally, achieving fitting of contour curve spline points in MATLAB, obtaining a high-precisionsample contour curve mathematical expression, and therefore establishing a three-dimensional model. According to the method, the mathematical model of the outline of the micro sample piece can be obtained only through computer software, operation is easy and economical, meanwhile, local characteristic parameters can be extracted according to results, the modeling efficiency and quality are improved, and the problem that in the prior art, the modeling precision of the micro sample piece is low is solved.

The invention which belongs to the technical field of the puffer fish toxin detection concretely relates to a reversed phase ion pair HPLC method for the rapid trace detection of TTX in the fresh puffer fish blood. The method comprises the following steps: 1, acquiring and pretreating fresh puffer fish blood samples; 2, preparing a mobile phase; 3, preparing standard samples; 4, setting chromatography conditions; and 5, carrying out sample introduction detection analysis and result determination. Compared with current national standard methods of the TTX detection, the method of the inventionhas the characteristics of simple sampling, simple sample preparation, time saving and rapidness, low detection cost, high trace, qualitative and quantitative accuracy, good reappearance, no need of mass spectrums or other expensive devices, and easy popularization and application to base detection centers, provides a new detection means and a scientific basis for the safe fresh puffer eating, and performs an important effect to the promotion of the legal puffer fish eating in China and the development of the puffer fish industry and the puffer fish diet culture.

The invention discloses a real-time polymerase chain reaction (PCR) detection primer, a kit and a detection method for detecting puffer fish ingredients. The puffer fish gene detection primer and probes with the sequences of SEQ ID NO. 1-3 are designed according to the specific gene sequence of puffer fish, and the real-time fluorescent PCR method is adopted to qualitatively detect the puffer fish ingredients of food. The developed real-time fluorescent PCR qualitative detection method for detecting the puffer fish ingredients in food has importance significance in improving the detection efficiency and sensitivity of the puffer fish ingredients in food, lowering the detection cost, detecting related fake products on the market, monitoring food safety and improving a detection technology, and has wide development prospect.

The invention relates to a privacy protection method for an associated classification data sequence based on a Puffer fish framework. Firstly, a Puffer fish framework is introduced to formulate a strict privacy protection definition, then, a multi-dimensional Markov chain model is utilized to accurately describe two kinds of relevance between data, and finally, an achievable privacy protection mechanism is proposed to add appropriate noise to protect privacy. According to the method, a privacy protection definition is formulated in a two-dimensional associated data scene based on a puffer fishprivacy protection framework; a multi-dimensional Markov chain model is adopted to reasonably represent two-dimensional relevance between data, a mechanism capable of adding noise is provided in combination with privacy protection definition, and it is guaranteed that the state of each individual at each moment is private data and an attacker cannot distinguish the state while the overall trend of aggregation query analysis is achieved. According to the method, privacy protection of two types of correlation between individuals and correlation in each sequence is considered at the same time, so that the privacy data of the individuals can be protected while the associated data set is available.

The invention discloses a puffer fish surimi product and a preparation method thereof, and belongs to the technical field of surimi products. The preparation method includes the following steps: S1, performing pre-processing on fresh puffer fish; S2, rinsing puffer fish meat, and performing dehydration; S3, chopping and mixing the puffer fish meat after the dehydration of the S2 is completed, adding salt during chopping and mixing, performing chopping and mixing for 3-7 min, adding starch, transglutaminase and soy isolate protein to chop and mix for 2-3 min, and adding flavoring to chop and mix for 2-3 min, wherein the puffer fish meat and additives include, by mass in parts, 50-70 parts of the puffer fish meat, 0.5-3.5 parts of the salt, 4-12 parts of the starch, 0.5-2 parts of the transglutaminase, 1-3 parts of the soy isolate protein and 22.1-28.2 parts of the flavoring; and S4, heating the puffer fish surimi by adopting a manner of two-stage water bath heating, heating temperature being 30-100 DEG C and heating time being 40-90 min. Through the puffer fish surimi product and the preparation method thereof, the prepared puffer fish surimi product can be excellent in gel performance and good in taste.

The invention discloses a preparation method of puffer fish low-fat protein powder. The preparation method comprises the following steps: (1) making soup of a puffer fish byproduct under a high pressure, and filtering and separating to obtain fish bone residue; (2) drying the fish bone residue, grinding and sieving to obtain fish bone meal; (3) performing double-enzyme composite enzymatic hydrolysis of the aqueous solution of the fish bone meal, and performing enzyme deactivation to obtain fish bone enzymatic hydrolysate; (4) removing the fishy smell of the fish bone enzymatic hydrolysate by use of activated carbon, and separating and concentrating to obtain light brown emulsion; (5) performing vacuum freeze drying to the emulsion to obtain puffer fish low-fat protein powder. The preparation method disclosed by the invention avoids the fishy smell of the raw material and the bitterness generated in the enzymolysis process, causes little environmental pollution and amino acid damage, improves the enzymolysis efficiency and the product yield and lowers the production cost.

The invention discloses an ACE inhibitory peptide P2 with an amino acid sequence of WFRDGQELR, and further discloses an application of the ACE inhibitory peptide P2 in drugs or functional foods for assisting in lowering blood pressure and a preparation method of the ACE inhibitory peptide P2. The obtained ACE inhibitory peptide P2 is extracted from puffer fish skin, has strong capacity of bindingwith ACE enzyme and high activity, can be effectively used in antihypertensive drugs or functional foods to assist in lowering blood pressure, and has the advantages of high specificity and small toxic and side effects.

The invention discloses a net cage breeding method for puffer fishes. The method is characterized by comprising the following steps of 1, environment selection, wherein an area with a wide water surface, good water quality and sufficient sunlight is selected as a breeding base; 2, net cage preparation, wherein each cuboid net cage is 10 meters in length, 6 meters in width and 3 meters in depth; 3,breeding and stocking, wherein a dark glass water pool is used as a breeding pool at the early stage, the temperature is controlled at 20-25 DEG C, air is introduced into the water pool, the contentof dissolved oxygen in the water pool is greater than 5 mg / L, and 40-50 thousand fry are stocked into the water pool per cubic meter; 4, bait feeding, wherein bait fish flesh, small shrimp flesh and margarya melanoide flesh are used for feeding at the growth period; 5, breeding management, wherein duckweed and water hyacinths are planted in the net cages and cover 30% of the net cages on the watersurface. The net cage breeding method for the puffer fishes has the advantages that on the one hand, by breeding the puffer fishes in the net cages, water resources in rivers can be better utilized,and the management and operation are flexible; on the other hand, the puffer fishes do not easily get sick, the manufacturing cost of the net cages is low, and high profits can be obtained with the low cost.

The invention relates to the field of foods, in particular to puffer fish meat noodles and a making method thereof. According to the puffer fish meat noodles provided by the invention, a puffer fish meat sauce, green vegetable paste or fruit paste, a flour / starch mixture, cooking wine, chopped fresh ginger and sodium alginate are used as raw materials and are mixed in the weight ratio of the puffer fish meat sauce to the green vegetable paste or fruit paste, to the flour / starch mixture, to the cooking wine, to the chopped fresh ginger to the sodium alginate being (1500-2000) to (50-80) to (300-310) to (4-6) to (1-3) to (3-5) to process the puffer fish meat noodles. The invention aims to provide the puffer fish meat noodles. The puffer fish meat and noodles are effectively combined, so thatthe problems that the noodles are single in mouth feel and unbalanced in nutrition are solved.

The invention discloses a specific primer and method for identifying takifugu obscurus, takifugu rubripes and hybrid takifugu fluviatilis. The specific primer comprises a forward primer and a reverseprimer, and nucleotide sequences of the forward primer and the reverse primer are respectively shown as SEQ ID NO.1-2. The identification method comprises the following steps of firstly, collecting apuffer fish sample to be identified, and extracting genome DNA; then taking the genomic DNAs of the three puffer fishes as templates, and performing PCR amplification on the templates by using the primer; and finally, performing electrophoresis on amplification products and performing identifying according to strip difference. The method for identifying takifugu obscurus, takifugu rubripes and hybrid takifugu fluviatilis by using the specific primer does not need complex steps such as microsatellite computer sequencing, can quickly and accurately distinguish the three kinds of fishes only according to the number and positions of strips, and has the advantages of good stability, strong practicability, simplicity in operation, high accuracy and the like.

The invention discloses an angle-adjustable drag reduction device based on simulated puffer fish body thorns. The angle-adjustable drag reduction device comprises a base body with a containing space,a body thorn structure and an angle adjusting mechanism. The base body is provided with a porous rigid base used for supporting the body thorn structure, the body thorn structure comprises a rolling body and a drag reduction element fixedly connected with the rolling body, the rolling body is arranged in a hole formed in the rigid base and matched with the hole, the drag reduction element extendsout of the base body, and the angle adjusting mechanism is connected with the rolling body. The outer surface of the rigid base is covered with an elastic layer, and the elastic layer is tightly attached to the drag reduction element and forms a closed cavity with the base body. The angle adjusting mechanism drives the rolling body to rotate in the hole of the rigid base, and then the angle of thedrag reduction element is adjusted. The device can realize drag reduction optimization, is suitable for various conditions, avoids waste caused by repeated replacement of the component in the test, saves time to improve the test efficiency, optimizes the drag reduction effect, reduces the damage rate of the component, and improves the applicability of the component.

The invention discloses a preparation method for quick-frozen bridge-crossing puffer fishes. The preparation method comprises the following steps: killing to obtain meat, rinsing, seasoning, pickling, preparing steamed dumplings, packaging and quick-freezing. The puffer fishes are delicious in meat; the traditional edible method comprises steaming, braising and the like and the killing is inconvenient; the puffer fishes are toxic and unsafe. According to the invention, the puffer fishes, which are artificially bred, are used, so that high safety in eating is achieved, good convenience and quickness in preparation are achieved, and the quick-frozen bridge-crossing puffer fishes are eaten through different modes, smooth and tender in mouthfeel and are suitable for families.