81 results about "Sardine" patented technology

The invention discloses inner paint of a metal beverage food can, a preparation method and an application thereof. The paint comprises the following components by mass: 35-70% of saturated polyester, 1-15% of amino resin, 3-20% of phenolic resin, and 1.8-2.5% of an additive. The components are mixed to obtain the paint provided by the invention. The paint has the following advantages that: no toxic monomer is contained; a coating prepared by the paint can resist high-temperature sterilization and acid boiling, has very good flexibility, thus can be used as an inner coating of easy-drawing lids, an inner coating of two-sheet deep drawing food cans, and an inner wall coating of three-sheet beverage cans, is suitable for storage of carbonated beverages, beer, sardine, pork luncheon meat, tomato sauce, and the like; the paint realizes a single coating weight of up to 13 g/m2, can replace double coating process by epoxy primer and organosol finish in a sheet coating mode, does not turn white during boiling, has excellent adhesive force, and cause no feather film.

The invention discloses a preparation method of canned sardines, comprising the steps of taking sardines as raw material, canning and cooking the sardines, filling soup and sealing, and finally, performing pre-sterilization and electron beam secondary sterilization so as to realize full sterilization on the basis of keeping the original taste. The canned sardines prepared by the preparation method of canned sardines, provided by the invention, the original rich nutrient contents of the seafood are kept and various nutrient contents are added, has no added preservative in the can and is a green health food, and can be preserved for a long time, thus satisfying the needs of human life.

The invention provides a method for processing grilled fish fillets, which is developed to improve flavor and eliminate fishy smell. The processing method for grilled fish fillet is used for grilling one sliced eel, mackerel pike, sardine, eye-benefiting sardine, conger eel or loach. The method comprises the following steps of: coating the food material, frying the material, braising the fried food material, adding flavors onto the food material, and then grilling the food material.

In the slot machine 1 , in a case that the symbol combination stopped and displayed through the variable display portions 21 to 25 becomes three symbols ''SARDINE'' which are stopped and displayed at the same time with no relation to the activated pay lines in the base game or the bonus game, or in a case that five symbols ''WILD'' are stopped and displayed on the activated pay line, or in a case that the JP is won (S 62 : YES), the first reel strip 101 variably moving, stopping and displaying the symbols on the variable display portion 21 is changed to the sixth reel strip in which more the symbol ''WILD'' and the symbol ''SARDINE'' are included, till any one of the termination conditions is satisfied form the next game, thereby the game state shifts to the probability change mode in which the probability to win the winning symbol combination increases in comparison with the normal mode (S 63 ).

The invention discloses cat food for improving cat intestinal flora environment. The formula of the cat food comprises the following components in mass percentage: 14-18% of fresh beef, 2-6% of dehydrated beef, 6-10% of fresh pork, 2-6% of fresh pork liver, 2-6% of fresh pork liver, 2-6% of fresh beef tripe, 3-4% of beef fat, 3-4% of fresh beef kidney, 3-4% of fresh beef heart, 3-4% of dehydratedpork, 2-6% of salmon, 2-6% of fresh eggs, 2-6% of chicken, 2-6% of dehydrated lamb, 3-4 % of dehydrated tuna, 3-4% of dehydrated sardines, 1-2% of fresh pork liver, 1-2% of fresh lamb liver, 0-2% of menhaden oil, 0-2% fresh of lamb tripe, 0-2% of beef cartilage, 8-12% of vegetables, 7-11% of a flavor and 3-6% of bovine lactoferrin. The formula is capable of well controlling the moisture of the catfood, avoiding the cat food from being too dry to affect the digestion, and avoiding the cat food from having high moisture content to be beneficial to bacterial reproduction. Through replacing a preservative by the bovine lactoferrin, the antibacterial spectrum is broad, the shelf life can be prolonged, and the beneficial intestinal flora of cats are not affected after consumption.

The invention relates to a quick-frozen sardine steak food with chopped purple seaweeds and the making method thereof. Fresh or frozen and unfrozen fresh sardines are selected to make sardine fresh slices without heads, tails, internal organs and bone spurs, with connected fish skin on the backs and cut into halves as raw materials; the outer surfaces of the fish slices are evenly brushed with a layer of basic sterile powder and then coated with a layer of stiff paste which is prepared with sterile powder, wheat starch, salt, emulsifier, gourmet powder and water in definite proportions; the outer surface of the stiff paste is attached with a layer of outer coating made by bread powder and chopped purple seaweeds in definite proportions so as to obtain fish steaks taking the shapes of puffed powder slices and internally coated with the stiff paste and the basic sterile powder; after being quick-frozen, the fish steaks can then be made into quick-frozen sardine steak food with chopped purple seaweeds. The food is nutritious and healthy, has long shelf life, beautiful shape and delicious taste and is convenient to be eaten. The making method of the food has reasonable and strict technology, strong operability and high making efficiency and the food made is safe and healthy and stable in quality.

The invention belongs to the technical field of processing of marine food, and provides a preparation method for sardine surimi. The preparation method is characterized by comprising the steps as follows: 1), pretreatment is performed; 2), crushed ice water and sodium hypochlorite which are respectively 70-80 percent and 0.1-0.3 percent of weight of fillets are added into sardine fillets to perform rinsing, and the temperature of water is controlled within 6-10 DEG C; 3), vacuum low-temperature dehydration is performed; 4), the dehydrated sardine fillets are placed into a cutting machine to be cut into meat paste, then chitosan, glutinous rice flour, dairy salt, white granulated sugar and beer which are respectively 0.5-1.0 percent, 5-8 percent, 1-2 percent, 2-4 percent and 5-10 percent of weight of the meat paste are added, water is added to adjust the moisture content to be 70-80 percent, and blending is performed for 20-30 min, and the temperature of the sardine surimi is kept within a range of 4-8 DEG C during blending; 5), forming and heat treatment are performed. According to the preparation method for the sardine surimi, the gel quality of the surimi product can be significantly improved, high whiteness and good taste are realized, and the commercial value of the sardine surimi is improved.

The invention discloses a composite nutritional healthcare seasoning sauce or a sauce for being mixed with cooked rice. The sauce adopts camellia and olive oil (formed by mixing and blending camellia oil with olive oil), sardine, chicken meat, beef, mushroom and vegetables as main raw materials, adopts astaxanthin, edible salt, xylitol, oat beta-glucan, garlic, hot red pepper powder, pumpkin seeds, onion, chicken essence, Chinese prickly ash, ginger, peanuts, starch phosphate, nisin and lysozyme as auxiliary raw materials, and does not contain sugar or chemically synthesized antiseptics. The sauce contain rich kinds of nutrients, is rich in various amino acids, vitamins and mineral elements, and contain rich oleic acid, monounsaturated fatty acids, nucleic acid, taurine and other beneficial components, so the sauce contains rich nutrition, facilitates nutrient supplementation, and has the efficacy of preventing oxidation, preventing cardiovascular diseases and enhancing the immunity of human bodies, and has very substantial healthcare effects. The invention also provides a making method of the composite nutritional healthcare seasoning sauce.

The invention discloses expanded compound feed for culturing freshwater eels. The expanded compound feed for culturing freshwater eels comprises the following ingredients in parts by weight: 48 to 50parts of fish meal, 8 to 10 parts of chicken meal, 6 to 7 parts of soy protein concentrate, 4 to 5 parts of fermented soybean meal, 1 to 2 parts of monocalcium phosphate, 17 to 19 parts of wheat flour, 0.1 to 0.3 part of curcumin, 0.5 to 1.5 parts of sodium butyrate, 0.5 to 1.5 parts of fructooligosaccharide, 0.1 to 0.5 part of allicin, 5 to 6 parts of sardine oil, 5 to 6 parts of soybean oil, 1 to 2 parts of a multivitamin mixture and 1 to 2 parts of a multi-mineral-substance mixture. The expanded compound feed for culturing freshwater eels has the advantages that the feed feeding ratio, thefeed dispersion uniformity, the feed conversion rate and the weight increase rate are increased; and the incidence rate of enteritis of the freshwater eels is reduced, so that the culture benefits ofthe freshwater eels are improved. The invention also provides a preparation method of the compound feed. The steps are simple; the scaled production can be favorably realized; and the feed quality canbe ensured.

The invention provides a biological enzyme method for extracting fish oil from leftovers of sardine. The method comprises the following steps: adjusting the pH value of the leftovers of sardine; carrying out enzymatic hydrolysis with alkali protease; then carrying out heating to kill enzyme; and carrying out centrifugation to allow enzymatic hydrolysis liquid to be divided into three layers and sucking up fish oil at the upper layer. With the method, the enzymatic hydrolysis liquid can be fully utilized in the process of preparation of the fish oil, e.g., products like functional polypeptide and flavorings for marine products can be produced; so protein and grease in the leftovers of sardine are fully utilized, the added value of the industry of sardine is increased, and environmental pollution is mitigated. The method has mild reaction conditions and low cost, is simple to operate and can be extensively applied to industrial production.

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 provides a method for extracting sardine polypeptide. The method comprises the following steps: carrying out enzymatic hydrolysis step by step through trypsin and papain, then heating to kill enzymes, performing centrifugation, subjecting the supernate to rotary evaporation, and carrying out freeze-drying to obtain the sardine enzyme. The method is not limited by the enzyme specificity of enzymatic method, has the advantages of mild reaction conditions, wide raw material source, low cost, and simple operation, can be applied to industrial production, and has a high medical and economic value.

Disclosed are fish paste products that comprise, as starting materials, surimi wherein the proportions of fish species in the surimi is 0-50 mass% of Alaska pollock and the total amount of one, two or more kinds selected from sardine, arabesque greenling, and threadfin bream is 50-100 mass%, and full-fat soy flour, wherein the content of said full-fat soy flour with respect to 1000 parts by mass of said surimi is 3.5-20 parts by mass. Also disclosed are a manufacturing method therefor, as well as preparations for fish paste products that comprise full-fat soy flour, starch and calcium salt, fish paste products using said fish paste product preparations, and a manufacturing method therefor. The gel-forming ability of fish paste products using fish starting materials with low gel-forming ability, such as sardine, arabesque greenling and threadfin bream, is improved, making it possible to manufacture fish paste products with a firm jelly strength and a good texture when eaten. It is also possible to inhibit gel breakdown that occurs in the temperature range of gel breakdown during manufacture of the fish paste products, and to suppress the lowering of the properties of the products obtained.

The invention discloses a low value canned sardine in tomato juice and a manufacturing method of the low value canned sardine. The manufacturing method comprises the following steps that (1) raw material thawing is conducted; (2) raw material pretreatment is conducted; (3) metal detection is conducted; (4) weighing and tinning are conducted; (5) cooking and exhausting and leachate are conducted; (6) soup adding is conducted, specifically, prepared tomato juice is added into a can which drains juice, and so that the total weight of a sardine block and the tomato juice is 160 g-170 g; (7) can sealing is conducted; and (8) sterilization and cooling are conducted. According to the low value canned sardine in the tomato juice and the manufacturing method of the low value canned sardine, specialtomato paste is prepared for reasonable collocation of various condiments, sardines are combined, fishy smell of the sardines is removed, unique flavor of the sardines is also kept, and rich fish flavor and tomato flavor are achieved.

The invention discloses a sardine processing device based on a semiconductor sensor. The sardine processing device comprises a transporting mechanism, wherein a sardine transporting device is arrangedon the transporting mechanism and is used for transporting sardines, a fish scale removing device is arranged on the upper end surface of the transporting mechanism and is used for removing fish scales on the sardines; an internal organ removing device is arranged on the right side of the transporting mechanism, and is used for cutting and removing internal organs of the sardines; and a linkage device is arranged in the internal organ removing device, and is used for providing left-and-right movement required by removal of internal organs of the sardines. The sardine processing device can realize automatic scrapping off of the fish scales of the sardines, can automatically remove the internal organs of the sardines, is high in automation degree, and can greatly reduce labor cost, fish scale and internal organ removing quality is easy to guarantee, and the quality of canned foods can be guaranteed.

Disclosed is a method for making distinctive caramel treats. According to the method, flour and eggs are mixed to form dough, and the dough is cut into strips and deep-fried to a crisp state; syrup is baked to be able to generate silk with water, white granulated sugar and maltose as raw materials, and well fried strips and other auxiliary materials are poured into the syrup and evenly stirred; finally, the mixture is poured into a container to be cooled and shaped and then cut to form finished products. Milk powder and yeast can also be added to the dough to improve taste. Auxiliary materials are salty marine products and include but not limited to dried small shrimps, dried silver fish, dried sardine, dried fish and shredded meat, dried and shredded squid and fish crisps. The seafood taste of the added marine products provides a new composite taste source, so that sugar content in the making process is reduced and sugar intake of the human body is reduced; furthermore, the saline taste of the marine products neutralizes the original sweet taste, so that the caramel treats are neither too salty nor too sweet and taste uniquely, and added meat fiber enables the taste and nutrients of the caramel treats to be enriched and balanced.

A sausage like fed product comprises a casing that can be formed form natural material such as pig intestines or collagen or cellulose. The contents of the sausage like feed product can include feed content comprising at least one fish type, such as sardines, mackerel, squid, etc., and additives designed to increase the fat content of fish given the feed product as well as to optimize or increase other aspects of the feed product. The sausage like fed product also includes an optimal shape designed to make the feed product attractive to the fish, and an optimal size based on the size of the fish being fed the feed product.

The invention provides a preparation method of canned sardines in original juice. The preparation method comprises the steps of cleaning treatment under the low temperature condition, color retaining treatment, preserving with salt, preparation of cooking liquor, canning, exhausting, sealing, sterilizing, and the like. The preparation method has the advantages that the canned sardines prepared by the method do not have any fishy smell, have low formaldehyde contents, are tasty, have good tastes, are neither too hard nor too soft, maintain the original tastes and flavors of sardines and have long shelf lives; the problem that the sardines darken after the canned sardines are prepared is effectively solved; the finished canned sardines have freshness, nutrition, convenience and safety; thermosensitive nutrients are furthest retained, water loss is prevented, and the aims of good tenderness and meat texture elasticity of the finished products of the canned sardines are ensured; the canned sardines can meet the requirement of customers for reprocessing for eating as needed; and the preparation method is scientific and reasonable in production process, has strong operability and is suitable to industrial production and application.

The invention relates to a making method for powder sticked sardine slices. The method includes: preferably selecting a fresh sardine as the raw material, subjecting the raw material sardine 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 putting the fish slices 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 draining, 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 sardine slices. The making method for the powder sticked sardine 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 package opening and frying.

The invention provides a method for recovering fish protein from canned sardine processing fish soup waste liquid and an application thereof, and belongs to the technical field of food. The canned sardine processing fish soup waste liquid is degreased with n-hexane, hydrochloric acid is added to the degreased fish soup to adjust the pH to produce a precipitate, and then the precipitate is centrifuged, separated and dried to obtain the fish protein. The fish protein in the fish soup waste liquid is obtained by salting-out, so the method has the advantages of simple technology and easy industrial production. The obtained fish protein can be separately processed into fish protein powder, or added as a nutrient to food such as biscuits, bread, cakes and seasonings to enhance food nutrition andflavor. The method can greatly improve the utilization rate of resources, reduce environmental pollution, improve the added value of fish soup waste and increase the profit of an enterprise.

The invention relates to a production method of a quick-frozen powder sticking flavored sardine. The method comprises the following steps: by selecting fresh sardines as a raw material, scaling, heading, gutting, cleaning, draining, putting into a flavoring liquid formed by blending a poached hawthorn liquid, a poached cabbage liquid, monosodium glutamate, soy sauce, salt, granulated sugar, ground pepper, mirin, shortening, olive oil, tomato sauce, lemon juice, red yeast rice, soy protein, xanthan gum and water to be dipped at low temperature to be tasty, draining the liquid, and then sticking sesame powder on the surface of the sardine, performing quick-freezing treatment, inspecting, vacuum packaging to obtain a finished product. The production method provided by the invention has the advantages of advanced process, reasonable working procedures, high operability, scientific flavoring liquid, and high production efficiency. The produced quick-frozen powder sticking flavored sardine has the advantages of safety and sanitation, smooth and tender taste, fresh and fragrant taste, no fishy smell, rich nutrition, is convenient to eat, and is suitable for the needs of modern fast-paced life of consumers.