176 results about "Rhopilema esculentum" patented technology

The invention relates to a jellyfish sprout incubation technology by utilizing the conventional nursery sock growing process to obtain the jellyfish hydroid polyp, the technology comprises the steps of low temperature storage and elevated temperature cultivation to produce jellyfish sprouts in four seasons of the year.

The invention discloses a method for mainly cultivating a sea cucumber in a pond in a high-yield and high-efficiency poly-cultivating manner. The method is characterized by comprising (1) putting cucumber reefs into a cultivation pond; (2) then putting and cultivating young sea cucumbers in the cultivation pond; (3) putting and cultivating young jelly fish; (4) putting and cultivating young shrimps; and (5) putting and cultivating young escallops. According to the method for cultivating the sea cucumber, manual cucumber reefs are put in advance to promote the formation of edible biomembranes for the sea cucumber, so that the put young sea cucumbers can obtain abundant natural baits; and the aims of high yield, high efficiency and environmental protection are achieved by using the different diets, cultivation water layers and cultivation time of the sea cucumber, the jelly fish, the shrimps and the escallops and putting and cultivating the sea cucumber, the jelly fish, the shrimps and the young escallops in a vertical and time interleaving manner.

The invention relates to a method for jellyfish hybrid breeding over-winter and interim breeding, comprising the following steps: collecting wild jellyfish at Haizhou bay in Yancheng of Jiangsu as male parental jellyfish and wild jellyfish at Jinghai bay in Shandong as female parental jellyfish, storing scyphula at a low temperature and over-winter breeding the scyphula through breeding, spawning and hatching by the jellyfish, collecting planula, breeding the scyphula and controlling the water temperature at 3-10 DEG C, raising the temperature within a short time and keeping the final water temperature at 18 DEG C to carry out the strobilation of the scyphula, control the temperature, throw to feed and change water; and breeding an ephyra to the specification of a commodity. The invention is a breakthrough for the jellyfish hybrid breeding technique and solves the technical problem of idioplasm degeneration of the jellyfish. The jellyfish bred by the method has the characteristics of high adaptability, fine high temperature resistance and strong disease resistance as well as fast growth rate. Experiments prove that, after the jellyfish grows up, the jellyfish is red, and physiological data, such as diameter, weight, colloid layer and oral arms, and the like are remarkably improved. The average yield is increased by over 20%.

The invention relates to an enzymatic preparation method for antihypertensive peptides from jellyfish, which comprises: selecting fresh jellyfish or jellyfish processed with vitriol as raw materials, desalting, washing and grinding; regulating the protein concentration of jellyfish pulp to 1 to 3 percent; regulating pH value to 2 to 3.5, controlling the temperature to be 35 to 45 DEG C, adding pepsase, and keeping temperature to perform enzymolysis for 4 to 6 hours, wherein the added amount of the pepsase per gram of protein is 2,000 to 4,000um; regulating the pH value of the pepsase hydrolysate of jellyfish to 5 to 6, keeping the temperature between 50 and 55 DEG C, and adding papain to perform enzymolysis for 1 to 3 hours, wherein the added amount of papain per gram of protein is 2,000 to 4,000mu; and deactivating enzymes; and filtering with a membrane for removing impurities, desalinizing by a nanofiltration membrane, concentrating, spray-drying or freeze-drying to obtain powder of antihypertensive peptides from jellyfish. The antihypertensive peptides from jellyfish, which are prepared by the method, are proved in spontaneously hypertensive (SHR) rat oral taking experiments to have remarkable blood pressure reduction assisting effect. In the invention, the production process is advanced, the operability is high, the enzymolysis of the protein is complete, and the product quality is controllable.

The invention discloses a processing method of water-retention ready-to-eat natural rhopilema esculentum, wherein the processing method comprises the following working procedures: salting rhopilema esculentum and cutting into shreds; blanching for 20-30 seconds at 60-70 DEG C; rinsing for 3-8 minutes by use of running water; rinsing for 20-40 minutes by use of running water; rinsing by four stilling basins successively, and rinsing for 20-40 minutes for each basin; immersing by use of an immersing liquid containing calcium chloride and treholose; immersing by use of an immersing liquid containing potassium sorbite and acetic acid; and leaching water and carrying out vacuum packaging, thereby obtaining the water retention ready-to-eat natural rhopilema esculentum. The water retention ready-to-eat natural rhopilema esculentum prepared by the processing of the technology has reduced salt and vitriol content, is crisp in mouthfeel, is long in quality guarantee period, moreover is low in production cost, and is short in production time.

The disclosed collagen extracted from jellyfish mesoglea belongs to white fiber solid or light-yellow solid powder with bulk density as 0.110-0.645g / ml, shows clear liquid after dissolving in acidic solution completely; has single-bond molecular weight as 100-300 thousands dalton, sugar content as 2.5-5%, amino acid content as 80-95%mg / 100mg with 7.9-8.3% aspartic acid, 10.0-12.9% glutamic acid, 3.5-4.0% threonine, 3.5-3.9% valine, 2.2 -2.5% isoleucine, 3.4-3.8% lycine, and 2.0-2.7% hydroxylysine. Besides, the opposite preparation method comprises: (1) selecting salinized or fresh jellyfish; (2) pre-treating; (3) separating the mesoglea; (4) dissociating mesoglea; (5) ultrafiltrating, separating, and condensing. This invention has trapping rate as 95-98% and high product purity.

The invention relates to a jellyfish bioactive peptide acidophilus milk and a preparation method thereof, which takes high quality jellyfish as raw material and water with the weight of 2 times to 4 times of the weight of the jellyfish is added to the jellyfish which is firstly desalted and mashed to adjust pH value, and then at the temperature of 55 to 60 DEG C, alkali protease is added based on the standard that 800 to 1200 enzyme-activity units (u) are added for each gram of jellyfish before dilution to keep warm for 2 hours to 5 hours for zymohydrolysis, and jellyfish polypeptide liquid with the molecular weight between 1000 daltons to 3000 daltons is prepared after inactivation of enzyme, centrifugal separation and ultrafiltration; and the jellyfish polypeptide liquid, after going through sterilization, is fixed with acidophilus milk prepared in an ordinary method and stirred evenly and aseptic canning is carried out, and then finished products are prepared. The percentage by weight of the jellyfish polypeptide liquid is 5 percent to 20 percent and the percentage by weight of the acidophilus milk is 80 percent to 95 percent. The jellyfish bioactive peptide acidophilus milk is rich in nutrition, easy to absorb, convenient for drinking and good in taste, and has the effects of clearing away heat and toxic material, eliminating sputum and exhausting qi, moistening intestine and eliminating accumulation, realizing angiectasis, reducing blood pressure, and so on. The preparation technology of the invention is reasonable in technology, simple and convenient in preparation and strong in operability, thus being easy in realizing commercial process.

The invention relates to a formula of an artificial compound feed for jellyfish and the mixture ratios of the ingredients thereof are 30-60 percent of fishmeal, 1-8 percent of shrimp meal, 0-30 percent of soybean meal and peanut meal, 1-8 percent of dried marine algae powder, 1-10 percent of fodder yeast, 5-26 percent of starch, 1-10 percent of fish oil, 0.1-1.0 percent of choline chloride, 1-10 percent of enzyme, 0.1-1.0 percent of lecithin, 0.1-3 percent of complex vitamin additive and 0.1-3 percent of complex mineral additive. The formula has stable raw material source and balanced nutrition proportions, is scientific and practical; feed granules have good stability, and the suspension time can reach more than 15 minutes. Productive practice of cultivation shows that the culture density is larger than 300 per mu, the cultivated jellyfish has good quality and improved body color; each jellyfish cultured by the invention has the effects that: average diameter of the umbrella-part is 37.6 plus or minus 5 cm; average weight is 5.27 plus or minus 2.61 kg; the yield rate of jellyfish processing is increased by 15 percent. The invention can be applied in the mass production of feed for jellyfish, can satisfy the nutrition requirements of jellyfish in culture, and ensures the sustainable development of jellyfish cultivation industry.

The invention discloses water retaining seasoning jellyfish and relates to instant jellyfish food which is processed and treated. The water retaining seasoning jellyfish is characterized by adopting an alum method and a sterilizing technique to process and treat, using a plurality of seasonings and adding a water-retaining agent and an antistaling agent into the seasonings. The whole technical process includes the working procedures of 'cleaning mud and sand-alum-salt pickling-sterilizing-preparing seasonings-stocking and retaining freshness', and the like. The instant jellyfish food treated and processed by the technique has the advantages of good water retaining performance, high edibility, sterility, innocuity, long keeping life, abundant nutrition, crisp and tender taste, as well as delicious flavor. The instant jellyfish food can be kept for 12 months under the normal temperature, and can meet the requirements of being exported and sold in supermarkets.

The invention relates to a method for reducing aluminium residual quantity in salted jellyfish, and belongs to the field of aquatic food processing technology. The method comprises the steps of washing, immersing with a mixed solution of acetic acid and calcium propionate and blanching with hot water. By replacing a conventional water immersion method by immersing the salted jellyfish with the mixed solution of acetic acid and calcium propionate, dissolution of alumen is promoted obviously; residues of aluminum in the salted jellyfish is reduced greatly; food safety is increased; and the quality of the processed salted jellyfish is in consistent with that of the salted jellyfish by the conventional water immersion method.

The invention discloses noodles containing onions and corn and capable of reducing blood fat. The noodles comprise the following raw materials in parts by weight: 100-110 parts of flour, 20-30 parts of corn flour, 2-4 parts of mushroom powder, 2-4 parts of hawthorn powder, 3-5 parts of peanut, 4-6 parts of soybean, 15-18 parts of duck skin, 3-4 parts of onion, 1-2 parts of polygonatum odoratum, 1-2 parts of sealwort, 1-2 parts of porphyra, 1-2 parts of salted jelly fish, 20-25 parts of pineapple flesh, 1-3 parts of salt, 0.2-0.3 part of sodium carbonate, 1-2 parts of banana skin, 3-5 parts of apple, 2-4 parts of banana, 3-5 parts of litchi, 1-2 parts of traditional Chinese medicine extractive and a right amount of water. The noodles containing the onions and the corn are rich in nutrition and have elastic mouth feel and certain health care effects of diet therapy regimen such as blood fat reduction. After being soaked with white spirit, the duck skin can be degreased; and the duck skin and the pineapple flesh are stirred all the time, so that the collagen in the duck skin can be decomposed by bromelain contained in pineapples.

The invention provides a hibernating conservation asexual reproduction method for jellyfish hydranth. The method is characterized in that when normal cultivation of young jellyfish is finished in early summer every year, an enough quantity of jellyfish intestinal-shape young fingerlings are purchased and subjected to conservation, illumination, feeding, trace-amount inflation, water changing, asexual reproduction and development under the condition of low temperature. The method improves the efficiency and benefit of cultivating jellyfish fingerlings by reducing or avoiding a sexual reproduction process of fingerling cultivation, has a simple structure, reduces production cost, and is suitable for extensive popularization.

The invention provides a kishinouyea pond three-harvest raising technological method, belonging to the field of aquaculture industry. The method is characterized in that the first batch of kishinouyea seedling is heated and raised in March or April 1, and is stocked to raise on May 1st so as to harvest first batch of kishinouyea at the end of June; low-temperature controlled kishinouyea scyphistoma is selected as the second batch of kishinouyea seedling, is heated and raised atnatural water temperature on May 15th, and the second batch of kishinouyea can grow to12cm, the large-sized seedlings can be stocked, to harvest the second batch of kishinouyea at the end of August; and low-temperature controlled kishinouyea scyphistoma is selected as the third batch of kishinouyea seedling, is heated and raised with natural water on July 15th, and the third batch grows to 12cm large-sized seedlings can be stocked to harvest the third batch of kishinouyea at the end of October. By utilizing the technology provided by the invention, the kishinouyea can be raised in ponds in coastal areas of China in three seasons per year, so that the production cost is saved, the survival rate of the kishinouyea scyphistoma is improved, the breeding rate of foreign algae is reduced, the kishinouyea raising benefit is greatly improved, the market requirement is met, and the technology is suitable for popularization and application.

The invention relates to a jellyfish nutrient solution and a preparation method thereof. The jellyfish nutrient solution is prepared by taking high-quality jellyfish as a raw material which is desalted, mashed and then added with water with a weight 2 times to 4 times of that of the jellyfish for diluting, pH value is regulated, alkali protease is added on the base of the standard of 800 to 1200 enzyme activity units (u) for every gram of the jellyfish prior to dilution, enzymolysis is carried out after temperature preservation for 2 hours to 4 hours, and a polypeptide solution of jellyfish is obtained through sterilization, centrifugal separation and smell removal; a beneficial seasoning extracting solution is obtained by the conventional extracting method of Chinese traditional medicine solution after carrying out compatibility on 25 percent to 30 percent of honey, 15 percent to 30 percent of red date, 15 percent to 20 percent of haw, 10 percent to 25 percent of liquorices and 10 percent to 20 percent of longan; and 50 percent to 75 percent of the polypeptide solution of jellyfish and 25 percent to 30 percent of the beneficial seasoning extracting solution are mixed according to weight percent, and then filtering, filling and sterilizing are carried out to prepare finished products. The jellyfish nutrient solution is abundant in nutrition, convenient in drinking, good in mouthfeel and fast in the absorption of nutrient ingredients. The preparation method is reasonable in technique, simple in preparation and strong in operability, thus being easy to realize industrialized production.

The invention relates to a jellyfish and water chestnut drink and a preparation method thereof, wherein the preparation method comprises the following steps: selecting fresh or alum jellyfishes whichare soaked with clean water as raw materials, freezing and then smashing to prepare slurry; adding the jellyfishes slurry into soft water, adjusting the protein concentration to 2-5 percent and the pHvalue to 7.5-8.5, controlling the temperature, adding trypsinase with the consumption of 1, 000-4, 000l / g of substrate protein, preserving heat for 3-5 hours, and carrying out zymohydrolysis, enzymekilling and centrifugalization to obtain a jellyfish polypeptide liquid; selecting high quality water chestnuts to prepare water chestnut original juice; and weighing the following components in percentage by weight: 50-60 percent of jellyfish polypeptide liquid, 30-40 percent of water chestnut original juice, 6-7 percent of sweetening agent, 0.1-0.4 percent of complex stabilizer, 0.05-0.1 percentof emulsifier and the balance of water, uniformly mixing, homogenizing, filling and sterilizing to obtain a finished product. The jellyfish and water chestnut drink has unique flavor, rich nutrition,good taste, rapid nutritive absorption and health efficacy of eliminating phlegm, lowering blood pressure and the like. The preparation method has reasonable process and strong operability, and is suitable for industrial production.

The invention discloses a method to extract high activity toxin from jellyfish touching hand in marine biological technique domain, which comprises the following steps: cutting jellyfish touching hand from active jellyfish; adding cooled jellyfish touching hand sea water with 2-6 double volume; self-dissolving; stewing; getting deposition; centrifuging for 20-30 min at 2-6 deg. c with 3000Xg-4800Xg; collecting the deposition; adding into asepsis sea water; centrifuging for 2-5 times once time; collecting the deposition; washing for 3-4 times with NaCl solution; placing into mortar; and adding into Tris-HCl buffer liquid; grinding at room temperature; centrifuging; getting supernatant fluid; getting the jellyfish toxin. This invention can extract a great of barded wire capsule, which can use jellyfish touching hand source completely.

The present invention discloses a dandelion and Chinese chive yin nourishing and fire lowering health-care tea which is made of the following materials (parts by weight): 3-5 dandelion, 1-2 asparagus fern, 2-4 radix scrophulariae, 14-16 oolong tea extraction, 1-2 rhizoma coptidis, 6-7 day lily, 5-7 jellyfish, 7-8 preserved eggs, 9-11 Chinese chives, 8-9 cress, 8-10 shaddock peel, 12-14 soybean milk, 6-8 semen armeniacae amarae, 9-11 watermelon juice, 7-9 green turnip, 5-7 beer, 6-7 tortoise jelly, 7-9 yogurt, 5-6 sorghum flour, 6-7 Semen sesami nigrum powder, 13-15 nutrition additional solution and an appropriate amount of water. The health-care tea contains various kinds of raw materials such as dandelion, rhizoma coptidis, tortoise jelly, jellyfish, semen armeniacae amarae and Chinese chives, has reasonable formula and process, is extremely rich in protein, carbohydrates and vitamins, can clear heat, remove qi stagnation, lubricate intestines, nourish yin and decrease internal heat, and has a good health-care effect for long-term drinking.

A quick high-efficiency culturing method of large-size seedlings of jellyfishes includes the following steps of building an outdoor temporary large-size jellyfish seedling culturing net bag in a jellyfish culturing pond on the condition that an address of the net bag is required to be at the middle position of a windward port of a current common wind direction; continuously monitoring water quality in the net bag one week before seedling arranging, and selecting proper time to arrange seedlings; feeding artemia nauplius in the afternoon after seedling arranging, and continuously detecting indexes of the water quality of the net bag everyday; and feeding cultured freshed probiotics of exponential phase once every two days. After about seven days, the umbrella diameter of the jellyfishes can quickly reach 5cm from 1cm in the initial seedling arranging, and seedling requirements are met. By the quick high-efficiency culturing method, jellyfish growth speed is increased, the umbrella diameter can be quickly increased to 5cm from 1cm in seven days, and meanwhile, natural baits in the pond can partially substitute for artmia nauplius, water refreshment is omitted, cost of labor, water and electricity is saved, and sufficient large-size seedlings can be provided for jellyfish culturing.

The invention relates to a purification method for extracting glycoprotein from rhopilema esculentum, comprising the following steps: adding a sodium chloride solution in a tissue smashing liquid obtained after fresh rhopilema esculentum is smashed, and extracting; then, concentrating by using a hollow cellulose film; adding ethanol after the concentration; freeze-drying a generated sediment to obtain crude glycoprotein; purifying the obtained crude glycoprotein again through DEAE (Diethylaminoethyl) cellulose ion exchange column chromatography and gel column chromatography; and collecting eluent and freeze-drying to obtain purified glycoprotein of rhopilema esculentum. In the invention, the glycoprotein is extracted from a fresh rhopilema esculentum raw material by using a sodium chloride extract, thus, novel glycoprotein different from the past glycoprotein extracted from the rhopilema esculentum is obtained; the hollow cellulose film is used for concentrating, thus, compared with the traditional rotary evaporative concentration method, the purification method is capable of realizing low-temperature, mass and rapid concentration and has the effect of removing macromolecular impurities; and ion exchange and gel column chromatography are adopted in the following process, and the eluent is bi-distilling water, thus, the following desalting process is omitted, and the extracting and purifying efficiencies are increased.

The invention discloses a processing process for instant jellyfishes. The processing process comprises the following steps: 1) desalination: cutting jellyfishes into shreds, and rising the jellyfish shreds in a flowing water pool; 2) desulfonylation: soaking the jellyfish shreds into ozone water with a concentration of 80-120 ppm for 48-60 hours, taking out the soaked jellyfish shreds, rinsing the jellyfish shreds by using clean water, and then blanching the jellyfish shreds for 10-20 second in hot water with temperature of 40-50 DEG C; 3) preservative solution preparation: mixing salt, calcium chloride, rice vinegar and water and stirring so as to obtain a preservative, wherein the preservative comprises 3-10% of the salt, 0.05-0.5% of the calcium chloride, 0.05-0.2% of the rice vinegar and 3-5% of the water, in percentage by the weight of the jellyfish shreds; 4) soaking the jellyfish shreds subjected to desulfonylation into the preservative solution, stirring and mixing, and after soaking the jellyfish shreds for 30-50 minutes, taking out the jellyfish shreds, draining and sterilizing; and 5) carrying out vacuum packaging on the sterilized jellyfish shreds, an independent seasoning bag, an independent sesame oil bag and an independent capsicol bag by using a sterile packaging bag. According to the processing process, jellyfish shreds and seasoning bags are packaged separately, thereby avoiding the influence of seasonings on jellyfish shreds in the process of storage.

The invention provides a multifunctional sea cucumber culture method. The specific culture method comprises the steps that a pond is reconstructed, the bottom of the pond is paved with mud and sand, aquatic plants are cultured in the mud and sand, and sea cucumber attachment reefs are dropped into the pond and attached to reefs; sludge at the bottom of the pond is thoroughly cleared away, disinfection and fertilization are carried out, and a good ecological environment is created for the sea cucumbers, jellyfishes and prawns entering the pond; the sea cucumber dropping specification is 40-400 per kilogram. According to the multifunctional sea cucumber culture method, the sea cucumbers, the jellyfishes and the prawns are subjected to mixed aquaculture; in the culture process, the jellyfishes are weak-light bionts and live in the middle layer of the culture pond; the prawns live in the mud and sand; the sea cucumbers grow on the reefs and the aquatic plants in an attachment mode. The jellyfishes eat substances harmful to the sea cucumbers as bait, the sea cucumbers are prevented from being affected, and healthy growth of the sea cucumbers is guaranteed. The jellyfishes mainly eat hydroplanktons. The prawns eat artificial diet during culturing. The hydroplanktons eat excrement of the prawns. The sea cucumbers, the jellyfishes and the prawns can grow more quickly and healthily through mutual support.

The invention relates to a jellyfish beverage, which comprises fresh jellyfish processing liquid and auxiliary additives, wherein the fresh jellyfish processing liquid is prepared through fresh jellyfish enzymolysis through trypsin and desalting and deodorization treatment on enzymatic hydrolysate. The jellyfish beverage avoids the occurrence of aluminum elements in products when alum is used as processing auxiliary agents in the traditional pickled jellyfish process, the product safety is improved, and the eating value and the economic benefits of the jellyfish are increased. In the enzymolysis process, the trypsin is used as the hydrolysis enzyme, the best hydrolysis degree is obtained, more free amino acid and polypeptide are obtained, and the nutrition value of products is improved. Ultrafiltration membrane equipment is adopted in the desalting process for desalting, a higher desalting rate and a higher nitrogen recovery rate can be obtained. In the deodorization process, a combined deodorization method of active carbon and yeast is adopted, and an ideal effect is received. In the preparing process, food additives and food raw materials such as sugar, acid, stabilizing agents and the like are added, and the stability and the palatability of the food are improved.

The invention discloses a lactic acid bacteria fermented jellyfish product and a processing method thereof. The processing method of the lactic acid bacteria fermented jellyfish product comprises the following steps of: soaking salt-alum jellyfish, and washing; then aseptically dicing or shredding, and carrying out hot iron treatment on obtained dices and shreds; then cooling, draining, and aseptically separately charging into containers; injecting fermentation liquor into the separately charged containers, and inoculating lactic acid bacteria seed liquor; and then carrying out sealed fermentation to obtain the lactic acid bacteria fermented jellyfish product. The lactic acid bacteria fermented jellyfish product developed by the invention contains a certain viable count and can achieve the health-care effect; the processing method and process of the lactic acid bacteria fermented jellyfish product is simple, easy to implement and popularized; the processing method of the lactic acid bacteria fermented jellyfish product can also achieve the fresh-keeping effect, and therefore, preservatives are unnecessary to be added; and the lactic acid bacteria fermented jellyfish product has the unique characteristics of freshness, fragrance, tenderness and crispness.

The invention provides a method for dealuminizing salted jellyfishes. The method comprises the following steps: dissolving blueberry leaf flavonoids into de-ionized water and agitating uniformly; adding calcium chloride, acetic acid and laminarin solutions to prepare a jellyfish dealuminizing fresh-keeping solution containing the following components in mass percent: 0.05%-0.5% blueberry leaf flavonoids, 0.05%-0.5% calcium chloride, 0.01%-0.2% acetic acid and 0.1%-0.5% laminarin; washing the salted jellyfishes and immersing the jellyfishes into the jellyfish dealuminizing fresh-keeping solution; and draining off and carrying out vacuum packaging by using a sterile fresh-keeping bag. The method has the advantages of simplicity and convenience in operation and low cost; aluminum in the jellyfishes can be removed effectively, the original crispness of the jellyfishes is kept, the mouthfeel is good and a dealuminizing effect is good; an antibacterial effect is good and the shelf life of jellyfish products can be prolonged; the blueberry leaf flavonoids and the laminarin are added so that the salted jellyfishes are nutritional and healthy and the safety of foods is guaranteed.

The invention relates to the deep processing of jellyfish, in particular to a method for manufacturing DHA jellyfish egg polypeptide freeze-dried powder by adopting jellyfish eggs and includes the following steps: a. obtaining jellyfish eggs; b. biological composite enzymolysis; c. biological enzymatic modification; d. jellyfish egg polypeptide purification; e. low temperature concentration; f. vacuum complex formulation; g. vacuuming freeze-dried powder. The invention has the positive effects that the jellyfish egg polypeptide is formed by making use of the abandoned jellyfish egg in the jellyfish processing and adopting the technologies of composite enzymolysis and enzymatic modification; the invention refines the fish oil, lecithin, Vitamin E, taurine and chitosan through the super-membrane purification and vacuum complex formulation, vacuums and freeze-dries the jellyfish egg polypeptide freeze-dried powder rich in DHA as well as prepares the DHA jellyfish egg polypeptide freeze-dried powder with inclusion, oxidation resistance, anti-complex polymerization and edible trophism, which can alleviate physical fatigue, have the function of vasodilation, reduce the blood pressure and blood fat and enhance the immunity.

The invention discloses a ginseng health-care beverage. The ginseng health-care beverage is prepared from following raw materials in parts by weight: 15-17 parts of nori, 2-3 parts of phymatopteris hastate, 4-6 parts of ginsengs, 2-4 parts of monochasma sauatieri franch, 3-6 parts of clematis chinensis, 6-8 parts of toads, 3-5 parts of American ginsengs, 17-18 parts of pollen pini, 16-18 parts of rhopilema esculentum, 17-19 parts of walnut kernels, 18-20 parts of jumble beads, 13-15 parts of honey, 16-18 parts of taros, 19-21 parts of ficus carica, 16-17 parts of kiwi fruits, 14-17 parts of stevia rebaudiana, 4-6 parts of an auxiliary agent and suitable amount of water. According to the ginseng health-care beverage, natural plants are used as the raw materials and a preservative is not added; the beverage has a fragrant and slight sweet feeling while being drunk, can quench the thirst very well and is tasty and refreshing; the beverage has the special effects of preventing sunstroke and relieving summer heat, eliminating phlegm by cooling, removing food retention, lubricating the intestines, lowering the blood pressure, resisting viruses and the like on a human body.

The invention discloses a fry cultivation method of silvery pomfret. According to the method, when the fry transfigures into advanced fry, by adding jellyfish fry for nutrient supply, it is founded that jellyfishes are the specific nutrient sources of silvery pomfret and silvery pomfret fry can eat young jellyfishes with diameter of ephyra in about 2 mm after opening mouth; as a silvery pomfret grows up, the diameter of jellyfish ephyra gets wider; the quality of the silvery pomfret is improved and the flatulence disease in fry is prevented, thereby promoting the survival rate of silvery pomfret.

The invention relates to an acete chinensis trap net capable of releasing rhopilema esculentum and an assembling method thereof, and belongs to the technical field of marine fishing. Under the circumstance of not changing the performance of catching acete chinensis, rhopilema esculentum blocking and separating net pieces are obliquely and additionally installed in a main net in a single body tapercapsular bag shape to form a net-within-net structure, and a rhopilema esculentum releasing opening is reserved in the back middle position of an upper side gap of a main netting in the single body taper capsular bag shape. The suitable integral floating and sinking ratio is selected, a big floating ball is additionally installed in the net, and by adjusting the length of a big floating ball outline, aimed fishing is conducted. The trap net is simple in structure, easy to manufacture, convenient to operate and low in cost; the rhopilema esculentum can be effectively released, and the fishingperformance of the acete chinensis trap net cannot be influenced.

The invention discloses a method for removing residual aluminium in salted jelly fish, which belongs to the technical field of aquatic food processing. The method comprises the steps of cleaning, soaking in a mixed solution of oxalic acid and sodium propionate, and blanching by hot sodium bicarbonate water. According to the method disclosed by the invention, a traditional water soaking method is replaced by the method of soaking the salted jelly fish in the mixed solution of oxalic acid and sodium propionate, thus obviously promoting the dissolution of alums, and greatly reducing the residue of aluminium in the salted jelly fish; the residual oxalic acid is removed by soaking in hot sodium bicarbonate water in a later period, thus improving edible safety; meanwhile, the taste and quality of the treated salted jelly fish are the same as those of salted jelly fish processed by the traditional water soaking method.