27 results about "Raw fish" patented technology

A food and medicine component composition, a food and medicine compound medicament, and a preparation method of a food and medicine compound medicament and use thereof are provided. The food and medicine component composition includes 0.5 to 1.5 parts by weight of Red Peony Root; 0.5 to 1.5 parts by weight of Chuanxiong Rhizome; 10 to 15 parts by weight of Hedysarum Root; and 50 to 55 parts by weight of whole raw fish. The food and medicine compound medicament is prepared by the following preparation method: placing the above food and medicine component composition in water, and heating for decoction to obtain the food and medicine compound medicament. The food and medicine compound medicament prepared from the above food and medicine component composition can be used for preparing a drug for treating acute central nervous system injury or a sequela of acute central nervous system injury.

The invention discloses a green water-saving processing method for improving the gel strength and whiteness of surimi, which comprises the following steps: S1, chopping the head and tail of a raw material fish, bloodletting, scaling, removing internal organs, cleaning, slicing, peeling, separating meat, infiltrating with ice water, and filtering to obtain wet surimi; s2, squeezing and dehydrating the minced fish in the wet state in a horizontal mechanical squeezing and dehydrating machine to obtain pre-dehydrated minced fish with the water content of 74-76wt%; and S3, finely filtering the pre-dehydrated minced fish prepared in the step S2, removing residues, dehydrating, adding an antifreeze agent, chopping, controlling the water content to be 80wt%, bagging, and quickly freezing to obtain the frozen minced fish. The method can solve the problems that in the traditional rinsed minced fillet processing process, rinsing wastewater is discharged, nutritional ingredients are seriously lost, unrinsed minced fillet is poor in gel forming ability, low in gel strength and poor in whiteness, and the quality is deteriorated in the freezing storage process.

The utility model belongs to the technical field of food processing, in particular to an air-drying and freezing device for producing and processing raw fish ball products, which comprises an air-drying and freezing equipment body and an air-drying and freezing cavity, two symmetrical frame plates are mounted on the inner wall of the air-drying and freezing cavity, a plurality of storage plates distributed at equal intervals are slidably connected between the two frame plates, and the storage plates are connected with the air-drying and freezing equipment body. An outer rotating ring is connected to the inner wall of the rotating groove in a clamped mode, an inner rotating ring is rotationally connected to the inner wall of the outer rotating ring, and two frame rods are fixedly connected to the inner wall of the inner rotating ring. Through an outer rotating ring and an inner rotating ring, the outer rotating ring can be supported by a supporting rod under the condition that the push-and-pull work of a storage plate is not affected, connecting holes formed in frame rods and connecting grooves formed in the storage plate are temporarily supported by connecting rods, workers can be assisted in taking out the fish ball products, and it is avoided that after the fish ball products are stored, the fish ball products are not prone to falling off. And the situation that a certain mass is borne on the storage plate, and when workers take out the storage plate manually, large supporting force needs to be borne on the storage plate is avoided.

This utility model relates to the technical field of raw food refrigeration and preservation boxes, and more particularly to a low-temperature refrigeration and preservation box for raw red-eyed trout products. The box includes a preservation box with a low-temperature shelf at the bottom, and placement shelves stacked on top of the low-temperature shelf. Symmetrical guide grooves are formed on the inner walls of both sides of the preservation box. Guide strips adapted to the guide grooves are installed on both sides of the low-temperature shelf and the placement shelves. A flow channel is formed from the center to both sides on the bottom wall of the placement shelves, and a collection channel corresponding to the flow channel is formed on the inner walls of both sides of the preservation box. A refrigerant is placed inside the low-temperature shelf, and a temperature equalization mechanism is provided on the low-temperature shelf to transfer the low temperature from the bottom layer to the top layer. When the refrigerant cools and produces condensation, the condensation flows through the guide grooves into the collection channel and then to the bottom of the preservation box. The condensation is absorbed by highly absorbent cotton, thus preventing condensation from accumulating in the placement shelves and causing the raw fish to spoil.

The invention relates to a bile acid-containing feed for raw fish and a preparation method of the bile acid-containing feed, and belongs to the technical field of fish feeds and additives. The feed is prepared from the following raw materials in parts by mass, comprising 30 to 40 parts of fish meal, 20 to 30 parts of puffed soybean meal, 10 to 20 parts of puffed wheat flour, 5 to 12 parts of fish oil, 1 to 2 parts of monocalcium phosphate, 1 to 3 parts of a vitamin and mineral premix, 3 to 5 parts of a small trash fish fermentation product, 0.1 to 0.3 part of bile acid-chitosan oligosaccharide-phytase composite microspheres, 0.1 to 0.25 part of bile acid-beta-glucan-probiotic microcapsules, 0.1 to 0.2 part of tocopherol and 0.05 to 0.2 part of an antioxidant. According to the invention, the combination inactivation of bile acid and phytic acid can be reduced, the bioavailability is improved, and the synergistic effects of targeted slow release of intestinal tracts, enhancement of immune regulation and liver protection are realized by organically combining the metabolic regulation function of bile acid with the immune enhancement function of beta-glucan and the flora regulation function of probiotics.

The invention discloses a method for evaluating the quality of surimi on the basis of muscle tissue microstructure and endogenous enzyme activity, which comprises the following steps: acquiring the muscle joint length of raw material fish muscle tissue and the activity data of muscle fiber-bound cathepsin L, and constructing a correlation model between the muscle joint length and the activity data of muscle fiber-bound cathepsin L and the gel strength of surimi; and predicting to obtain the gel strength after the raw material fish is processed into the gel, so that the special raw material fish for surimi is classified and screened. According to the method disclosed by the invention, the sarcomedo length and the activity of the muscle fiber-bound cathepsin L are selected to have significant correlation with the quality of the minced fillet gel, and the parameter combination provides objective and reliable data support and decision basis for raw material screening and quality control; besides, the method can realize rapid prediction of the gel quality based on the raw material fish without preparing the minced fillet gel, greatly simplifies the process, saves time, cost, raw materials and the like, has important application value and wide popularization prospect, and can provide reliable quality prediction technical support for the minced fillet product industry.

The packaging material 2 of the present disclosure includes a first base material layer 3, a barrier layer 4, and a sealant layer 5 in this order. The first base material layer 3 contains a polyester-based resin, the barrier layer 4 is a vapor deposition film of a metal oxide, the sealant layer 5 contains a heat-sealable resin, and the L in the CIE1976 color space calculated from the reflection spectroscopic spectrum measured in accordance with JIS Z 8722:2009 under the conditions of a D65 light source and a 2° viewing angle * is 99.159, a * is -0.038, and b * The color difference ΔE * ab(1) between the color tone of the film that is 0.40 or more and 0.80 or less, or the L in the CIE1976 color space calculated from the reflection spectroscopic spectrum measured in accordance with JIS Z 8722:2009 under the conditions of a D65 light source and a 2° viewing angle * is 98.869, a * is -0.079, and b * The color difference ΔE * ab(2) between the color tone of the film that is 0.25 or more and 0.50 or less, or the color difference ΔE between the color tone of the packaging material in the CIE1976 color space and the color tone of the D65 light source calculated from the reflection spectroscopic spectrum measured in accordance with JIS Z 8722:2009 under the conditions of a D65 light source and a 2° viewing angle * ab(3) is 1.20 or more and 1.80 or less, and the oxygen permeability measured in accordance with JIS K 7126-2:2006 in an environment of a temperature of 23°C and a relative humidity of 90%RH is 1.5 mL / m 2 ·day·MPa or less.

To provide a method for producing pet food that is highly nutritious and serves as a source of moisture. [Solution] The pet food manufacturing method of the present invention comprises a first pressurizing and heating step S10 in which water and vinegar are added to raw fish nakaochi and subjected to a pressurized and heated process to extract a first stock from the nakaochi; a crushing step S20 in which the nakaochi that has been pressurized and heated in the first pressurizing and heating process is crushed; a second pressurizing and heating step S30 in which new water and vinegar are added to the nakaochi that has been crushed in the crushing step S20 and subjected to a second pressurized and heated process to extract a second stock from the nakaochi; and a soup producing step S40 in which the first stock extracted in the first pressurizing and heating process and the second stock extracted in the second pressurizing and heating process are mixed to produce soup.

The invention relates to the technical field of dried fish production, and discloses a raw fish washing device for dried fish production, which comprises a cleaning box, a first conveying belt and a second conveying belt, and further comprises a flushing bin integrally formed at the bottom of an inner cavity of the cleaning box, and partition bins are arranged at the top of an inner cavity of the flushing bin at equal intervals; a servo motor drives a rotating disc to rotate in a flushing bin, multiple sets of connecting shafts on the circumference of the rotating disc rotate synchronously, so that two sets of guide wheels at the end of a connecting plate can roll into corresponding path grooves, blocking and reversing are conducted through corresponding reversing grooves, and therefore partition bins at the outer ends of the connecting shafts can rotate by one circle; and in this way, under cooperation of the first flushing nozzles, multiple faces of the outer side of the raw fish can be flushed, blood on the surface of the raw fish can be fully flushed, and the problem that when the raw fish is conveyed and flushed, a blind area exists between the surface of the raw fish and the conveying belt, and consequently the outer side of the raw fish is not fully cleaned is solved.

The invention relates to a fish processing line, and belongs to the field of processing lines. Comprising a raw material fish conveying and distributing area, a slicing and peeling area and a deep processing area, the slicing and peeling area is arranged on the right side of the raw material fish conveying and distributing area, and the deep processing area is arranged on the right side of the slicing and peeling area; the raw material fish conveying and distributing area comprises a feeding machine, a feeding water tank elevator, an elevated material distributing conveyor and a material distributing device, the feeding machine is located at the leftmost end of the raw material fish conveying and distributing area, the output end of the feeding machine is connected with the feeding water tank elevator, and the output end of the feeding water tank elevator is connected with the elevated material distributing conveyor; the right side of the elevated material distribution conveyor is connected with a multi-group material distribution device; the fish processing production line is high in integration and automation degree, reasonable in layout and capable of continuously working, and the problems that the production and processing efficiency is low, the labor intensity of workers is large, sanitary conditions are difficult to control during treatment, the product quality is unstable, and large-scale and standardized production cannot be achieved are solved.

The invention provides a pet wet food for improving intestinal health as well as a preparation method and application thereof. The pet wet food comprises main materials and auxiliary materials, and the main materials comprise the following components in parts by weight: 10-40 parts of raw animal meat, 5-20 parts of raw fish meat, 5-25 parts of raw animal liver, 0.5-10 parts of yeast hydrolysate and 0.1-0.5 part of glue; the auxiliary materials consist of the following components in parts by weight: 0.1-1 part of animal oil and 20-50 parts of chicken soup. By optimizing the components and proportion of the wet food for the pets and adding the yeast hydrolysate, the wet food for the pets is rich in functional components such as nucleotide, stable in form, balanced in nutrition, high in food calling performance and good in palatability, and further has the functions of coordinating intestines and stomach and improving intestinal health.

A packaging material (2) according to the present disclosure comprises a first base material layer (3), a barrier layer (4), and a sealant layer (5) in the stated order, the packaging material (2) being characterized in that: the first base material layer (3) contains a polyester-based resin; the barrier layer (4) is a vapor-deposited film of a metal oxide; the sealant layer (5) contains a heat-sealable resin; in order that the color tone in a CIE 1976 color space, as calculated from a reflection spectrum measured in conformance with JIS Z 8722:2009 under a D65 light source and a viewing angle of 2°, is comparable to the color tone of a specific packaging film used in the prior art, the color difference ΔE*ab from the color tone of the specific prior-art film within a specific numeric range or the color difference ΔE*ab from the color tone of the D65 light source is 1.20-1.80; and the oxygen permeability measured in conformance with JIS K 7126-2:2006 is 1.5 mL / m2⋅day⋅MPa or lower.

The present application relates to the field of biotechnology, and particularly relates to a biological bottom modification composition, a preparation and a preparation method and application thereof.The biological bottom modification composition provided by the present application comprises Bacillus subtilis YXSY-01 bacterial powder, Sphingomonas aquatilis HD-01 bacterial liquid, bentonite, oyster shell powder, attapulgite, zeolite powder, raw fish bone powder and water.The biological bottom modification composition and the preparation provided by the present application have the ability to degrade the feces of cultured animals and reduce the content of nitrite.The composition and the preparation can reduce the accumulation of the feces of cultured animals in a culture pond, reduce the content of nitrite, purify the water quality of the culture pond and reduce the incidence of cultured animals.

The invention discloses a production method of low-salt high-quality fish sauce, and belongs to the technical field of food processing. The production method of the low-salt high-quality fish sauce specifically comprises the following steps: filtering the raw material fish sauce through a filter bag and a ceramic membrane in sequence to obtain clear feed liquid; pumping the obtained feed liquid into a raw material chamber of a nanofiltration charge membrane system for two-stage desalination; according to the invention, high-efficiency desalination (the salt content is reduced from 25.23 g / 100mL to 5.60 g / 100mL) is realized, and amino acid nitrogen (0.97 g / 100mL), free amino acid (91.26 mg / g), organic acid (61.96 mg / g) and volatile flavor substances (68 types) of the fish sauce are remarkably reserved; the method is mild in process, free of pollution, low in energy consumption and suitable for industrial production, solves the problems of high salt content, flavor loss, membrane pollution and the like of traditional fish sauce, and has a good application prospect.

The present invention discloses a special water purifier for washing raw fish, comprising a box body, a box water inlet and a box water outlet are provided on one side of the box body, a mounting seat is provided in the box body, a water pump is provided on the mounting seat, and three filter element bases are provided on the mounting seat, and a detachable carbon fiber filter element assembly, an activated carbon filter element assembly, a carbon rod and a mineralized filter element assembly are provided in sequence on the filter element base from the head end to the filter element base at the end, the water outlet of the water pump is connected with the water outlet of the box body, the water outlet of the box body is connected with a water outlet pipe provided outside the box body, and the other end of the water outlet pipe is connected with a pin inserted into the fish body for washing, the tap water is filtered for odor, sediment and fine substances and the mineralized substances are released, and then output through the pin, the filtered water enters the front end of the fish spine from the pin, and the fish blood near the spine is discharged from the end of the fish spine by water pressure, which can achieve the effect of rapid bleeding and reduce the effect of blood stasis infiltrating into the fish meat. At the same time, the filtered water infiltrates into the fish meat without affecting the taste and flavor of the fish meat.

To provide a pet food production method that allows production of pet food with high nutritional value and functioning as a source of water intake.SOLUTION: A pet food production method according to the invention includes: a first pressurized heating step S10 in which water and vinegar are added to fish frame of raw fish and pressurized heating is carried out to obtain a first broth from the fish frame; a crushing step S20 in which the fish frame subjected to the pressurized heating in the first pressurized heating step is crushed; a second pressurized heating step S30 in which water and vinegar are newly added to the fish frame crushed in the crushing step S20, and pressurized heating is again performed to extract a second broth from the fish frame; and a soup preparation step S40 in which the first broth obtained in the first pressurized heating step and the second broth obtained in the second pressurized heating step are mixed to produce soup.SELECTED DRAWING: Figure 1

The present invention discloses a process method for preparing fish collagen tripeptide and its application, belonging to the technical field of collagen peptide preparation technology. The present invention performs pretreatment and preprocessing on raw fish skin. Subsequently, the preprocessed fish skin is subjected to two enzymatic hydrolysis treatments to achieve efficient hydrolysis of fish skin collagen and obtain a collagen peptide product with a small molecular weight. First, neutral protease and papain are used to preliminarily hydrolyze the fish skin. Subsequently, a microbial ferment and an activity promoter are used for deep fermentation enzymatic hydrolysis treatment, which can effectively further cleave peptide segments, improve the yield of small peptide segments, and enhance biological activity. The method of this application is simple, the process is easy to control, there is no environmental pollution, and the enzymatic hydrolysis time is short, which can improve the enzymatic hydrolysis speed and the extraction rate of collagen peptides. The collagen peptides obtained by this method have a low molecular weight and good biological activity, and are more easily promoted and applied.

The present application relates to the field of fish oil purification, and particularly to a method for producing triglyceride fish oil and the triglyceride fish oil, the method comprising the following steps: inputting raw fish oil with a ratio of 1:(8-15) and supercritical CO2 into a crystallization reactor at 20-35 MPa and 28-38 DEG C, with a density of 0.7-0.9 g / cm 3 After the raw fish oil with a ratio of 1:(8-15) and supercritical CO2 are input into the crystallization reactor for 40-90 min, separation is performed by using a tray separation device, the separation device includes at least 6 layers of trays with a pore size of 1-2 mm, an opening rate of 10%-20%, and supercritical CO2 is input from the bottom end of the separation device and the crystallization mixed phase is input from the top end, slurry of at least one layer of the lowermost tray is collected, and after desolventization and inert filtration, the fish oil product is obtained. The present application realizes the production of high-purity triglyceride fish oil product by performing multi-stage separation after inducing selective crystallization of triglyceride fish oil in the raw material, and the purity of the product can reach 99%.

The present invention belongs to the field of feed technology, and discloses a Rehmannia glutinosa polysaccharide liposome and a feed additive and feed containing the same. The Rehmannia glutinosa polysaccharide liposome comprises Rehmannia glutinosa polysaccharide and liposome, and the liposome comprises dimyristoylphosphatidylcholine, monoglyceride, cholesterol and anionic phospholipid; the anionic phospholipid is selected from dipalmitoylphosphatidylglycerol and / or dipalmitoylphosphatidic acid. The Rehmannia glutinosa polysaccharide liposome provided by the present invention uses dimyristoylphosphatidylcholine, monoglyceride, cholesterol and anionic phospholipid as raw materials of the liposome, and through the selection of anionic phospholipids and the control of the timing of adding monoglyceride, a good encapsulation effect can be obtained when only ethanol is used as a solvent; the preparation process is simple and there is little organic solvent residue. As a component of the feed additive, it can be slowly released in the body of raw fish, enhance immunity, promote its intestinal health and growth, and reduce mortality.

An improved process to prepare a raw fish tissue analogue and an improved raw fish tissue analogue substantially free of konjac mannan gum.

The invention discloses a raw fish feed containing bacillus and a preparation method thereof, and belongs to the field of fish feeds. Comprising the following raw materials in parts by mass: 45-55 parts of protein powder, 10-20 parts of carbohydrate, 3-6 parts of fish oil, 2-5 parts of a bacillus embedding fungicide, 0.5-2 parts of an antioxidant compound, 1-3 parts of organic acid salt and 0.5-1 part of a yeast extract, according to the bacillus embedding fungicide, bacillus coagulans is used as a core material, and a sodium alginate-prebiotic compound is used as a wall material; and the sodium alginate-prebiotic compound is also compounded with bone collagen. The bacillus adopts an embedding structure, so that the strain and the external environment can be effectively blocked, and the survival rate of the strain is improved. The wall material for embedding the microbial inoculum is compounded with the prebiotics, so that the growth of bacillus can be promoted, the slow-release targeting property is better, the bone collagen is compounded, the porosity of the wall material is reduced, small-molecular nutrients can be obtained through decomposition, and the synthesis and body weight gain of raw fish muscle collagen are promoted.

This application discloses a method for controlling biogenic amines in the processing of marine fish, relating to the technical field of marine fish processing. The method includes thawing raw fish, pretreatment, biogenic amine control, and post-treatment. The main method for controlling biogenic amines involves first dripping antibacterial plant essential oil onto the surface of boneless fish fillets, and then soaking the fillets in a biogenic amine inhibitor (oregano essential oil-chitosan preservative solution) for 10-30 minutes. This application effectively improves the control of biogenic amines in marine fish. The volatile compounds in the plant essential oil have multiple functions, including antibacterial, insecticidal, and antiviral effects. When dripped onto the fish fillets, they can inhibit bacteria, and the essential oil flavor can reduce the fishy smell of marine fish. The subsequent soaking with the biogenic amine inhibitor reduces the formation of biogenic amines, effectively controlling their production and improving the overall control of biogenic amines in marine fish.

To provide raw fish-like foods and raw liver-like foods which are mainly made from plant-based materials.SOLUTION: Ingredients containing powdered vegetable protein of 1-10 wt.%, gellan gum of 0.5-5 wt.%, divalent metal salt as divalent metal of 0.005-0.05 wt.%, dietary fiber of 0.1-3 wt.%, starch of 1-10 wt.%, water of 60-88 wt.% are mixed, 0.1-2.5 pts.wt. of common salt is added thereto, and then 8-28 wt.% of oil and fat are added and mixed to prepare dough. After shaping and heating the dough, the dough is further frozen and thawed. Through this process, it is possible to produce raw fish-like foods (raw salmon-like foods, raw tuna-like foods) and raw liver-like foods that have a preferable fatty flavor.SELECTED DRAWING: Figure 1

An automatic sashimi processing device comprises an operation table, four supporting legs are installed at the bottom of the operation table, a processing table top is arranged at the top of the operation table, a vertical box body is fixed to the rear side of the processing table top, a horizontal box body is fixed to the upper end of the vertical box body, the horizontal box body is located over the processing table top, and an automatic slicing mechanism is installed on the horizontal box body; according to the utility model, the moving distance and speed of the cutting blade are accurately controlled, so that fish slices which are uniform in thickness, transparent in meat quality and free of impurities can be produced in each cutting process, and are not influenced by experience and technology of cooks; by means of automatic operation, the labor intensity of workers is greatly reduced, the production efficiency of the raw fish slices is improved, more fish fillets can be processed within a shorter time, and the production efficiency, quality, safety and economical efficiency of the raw fish slices are improved through a series of technical innovations.

The invention discloses a touch module for realizing a function of controlling a refrigerator to automatically open a door, which comprises a refrigerator body and a touch module body, the touch module body is embedded in a groove on the side wall of a refrigerator door on the outer side of the refrigerator body, and a first touch area and a second touch area are arranged on the outer side of the touch module body. According to the refrigerator, the touch module body is embedded in the groove in the side wall of the refrigerator door on the outer side of the refrigerator body, the two hands are liberated, when the door is inconvenient to open by holding objects with the two hands, only the back of the hand or other parts need to touch the touch module slightly, and the touch module can be conveniently opened. When food materials are prepared, the refrigerator door can be automatically opened, cross contamination can be avoided, when the food materials are prepared, raw fish meat juice or bacteria are possibly held by hands, the hands do not directly make contact with the refrigerator door, the refrigerator can be prevented from being contaminated by dirt, and the refrigerator is kept clean.

The utility model provides a dinner plate special for raw fish, and relates to the field of tableware. The dinner plate special for the raw fish comprises a dinner plate base and a sealing cover, the sealing cover is connected with the dinner plate base in a clamped mode, ultraviolet lamp holders arranged circumferentially are arranged in the sealing cover, a refrigeration mechanism is arranged in the dinner plate base, and the refrigeration mechanism comprises a cold guide plate fixedly connected with the dinner plate base and a microprocessor. The bottom of the cold guide plate is fixedly connected with a sealing bin, and a mist making mechanism is arranged in the middle of the dinner plate base. According to the dinner plate special for the raw fish, the dinner plate base is sealed through the sealing cover, the raw fish is sterilized and disinfected through the ultraviolet lamp holder, water and dry ice are contained through the sealing bin, the temperature of the dinner plate is reduced through the cold guide plate, the raw fish is kept at the optimal eating temperature, and then the crisp and tasty taste and quality of the raw fish after meal are maintained for a long time; carbon dioxide gas generated by the dry ice is blown to the surface of the raw fish, so that the eating experience of the raw fish is improved.