56 results about "Saury" patented technology

The invention relates to the technical field of fishing devices, in particular to a light-emitting diode (LED) fishing lamp device. The device mainly comprises a lamp shade, an LED integrated unit line module, a micro-optics lens array, a radiating device, a line module angle rotating device and a whole lamp angle rotating device. The device can be installed on a fishing boat and used for emitting light to gather phototaxis fishes such as sleeve-fish and saury. Compared with the prior art, the device has the advantage that a local part or an overall condition of an area irradiated by the fishing lamp device can be adjusted according to an installing condition of a fishing lamp and a sea state during fishing, illuminance distribution in the irradiated area is even, and a fish alluring effect of light is improved.

The invention provides equipment for improving the live transportation survival rate of edgy fishes. The equipment comprises a tank (1), a plastic cover film (2) matched with the tank (1), and a water purifier (3). The water purifier (3) comprises a water distribution layer (4), an ice cube layer (5), a filter cotton layer (6), an active carbon layer (7), and a water storage layer (8), wherein the above layers are arranged from top to bottom. The lower part of the tank (1) is provided with a water inlet pipe (9) to be connected with the water distribution layer (4) via the water purifier. The upper part of the tank (1) is provided with a provided with a water outlet pipe (10) to be connected with the water storage layer (8) via the water purifier. The water outlet pipe (10) of the water purifier is provided with an airlift pump interface (11). According to the technical scheme of the invention, a water quality purification method for water in transportation facilities is provided for aquaculture practitioners during the transportation process based on the physiological characteristics of saury and shad. In this way, the collision injured risk of fishes when frightened is reduced, and the water quality of the transportation water is improved. Meanwhile, the metabolites of fishes are timely eliminated, so that the stress reactions of edgy fishes, such as saury and shad, are reduced. Moreover, the risk of mechanical traumas and the risk of physiological endogenous injuries during the transportation process are reduced. The live transportation survival rate of fishes is improved. Furthermore, the temporary-rearing or cultivation survival rate of fishes after the transportation process is improved.

The invention discloses a saury maillard peptide with a uric acid reducing function as well as a preparation method and an application of the saury maillard peptide. The preparation method of the saury maillard peptide comprises the steps as follows: saury is minced, heated and stirred, the pH value is regulated to 4.2, centrifugal separation is performed, precipitates are taken, protease is added to the precipitates for enzymolysis, an enzyme product is centrifuged, and the supernatant is taken and filtered by an ultrafiltration membrane to obtain a saury peptide liquid; the concentrated saury peptide liquid is added with reducing sugar for reaction, and the saury maillard peptide is obtained. The method is combined with a biological enzymolysis technology, a biological membrane technology and a maillard reaction technology, biological active peptide with uric acid reducing activity is released from saury protein, target active peptide is enriched through the ultrafiltration membrane, and finally, the uric acid reducing activity of the target biological active peptide is improved with the maillard reaction technology. The saury maillard peptide prepared with the method has the remarkable uric acid reducing function, the serum uric acid level of mice with hyperuricemia induced by oteracil potassium can be remarkably reduced, and the saury maillard peptide has the remarkable kidney protection function.

The invention provides a stern supporting rod type saury stick-held net netting gear. The netting gear is arranged on a stern, a supporting rod fixing device is applied to the design of a saury stick-held net, the netting gear is designed to be approximate to an oval, according to the phototaxis of saury, fishing gathering lamp devices on the two sides of a ship are utilized for trapping the saury into groups, fishing gathering lamps are successively turned off to trap the group of the saury into the saury stick-held net, the net is collected to drive the school of the saury to the stern, a fish pump is utilized for pumping the school of the saury to a deck, and fishing aim is achieved. When the netting gear conducts fishing operation, balance of the ship can be ensured, safe stability can be improved, relative to the basis of the bearing amount of the same ship, the sweeping area of the netting gear can be lifted to the maximum extent, and the fishing yield of the saury is improved.

The invention relates to the field of foods, and discloses a preparation method of canned sauries low in histamine. The preparation method comprises the following steps of performing unfreezing, performing histamine removing treatment, performing dicing and cleaning, performing canning and cooking, preparing materials, performing exhausting, and performing sealing and sterilization. In the steps of performing histamine removing treatment and performing dicing and cleaning, the sauries are treated with a histamine treating agent, and the histamine treating agent is a bacteria-free water solution containing shell calcined powder, lecithin, soluble chitosan and lysozymes. The histamine treating agent not only can adsorb and remove the histamine, but also can kill microorganisms generating thehistamine, restrains bioactivity of the microorganisms generating the histamine, and is notable in effect of reducing the content of histamine. The raw materials are easy to obtain, the preparation method is simple, organic solvents are not used, a penetrant and a dispersing agent do not need to be added additionally, the content of the histamine is reduced, and besides, the content of calcium inproducts can also be increased. The nutrient components of the products are enriched, and the histamine treating agent can be used as a fresh keeping agent. The preparation technology is simple, thecost is low, and the preparation technology is suitable for industrialized production.

The invention discloses a uric acid-reducing peptide drink and a preparation method thereof. The drink contains the following ingredients: saury uric acid-reducing peptide dry powder, fruit juice, cane sugar, citric acid and a stabilizer, wherein the saury uric acid-reducing peptide dry powder is prepared by the following steps: mincing saury and then adding water, heating, adding protease to hydrolyze, then deactivating enzyme, centrifuging, removing upper-layer fish oil and lower-layer precipitates, taking a middle clear liquid, and carrying out spray-drying. According to the uric acid-reducing peptide drink and the preparation method thereof disclosed by the invention, a modern biological enzyme hydrolysis technology is adopted, and a uric acid-reducing ingredient in saury proteins is released and then prepared into the uric acid-reducing peptide drink product convenient to carry and drink through adding food auxiliary materials. The process disclosed by the invention is simple to operate, low in production cost and free from pollution; the obtained uric acid-reducing peptide drink product is high in uric acid-reducing effect and convenient to drink.

The invention provides a method for constructing a saury otolith physiological state analyzing model. The method comprises the steps of extracting biological data of saury, numbering and storing otolith after extracting the otolith from a balance bag part in the head of the saury, photographing the otolith by utilizing a micro imaging system CCD, and measuring various form parameters of saury otolith by combining a microscope observation and photographing picture; carrying out main component form characteristic index clustering analysis on the form parameters by utilizing a gray constellation clustering method, obtaining main component form parameters, and obtaining a change mode of otolith growth speed; carrying out embedding, rough grinding and polishing treatment on the otolith; interpreting and counting annular ring grains of the polished otolith, photographing by using the CCD, and judging age data of the otolith according to an interpreting and counting result; analyzing the age data and the obtained biological data, and obtaining a growth equation. According to the method provided by the invention, the saury otolith physiological state can be accurately analyzed, and the method has the effect of scientific research standard.

The invention discloses a processing method of sauries. The processing method comprises the following steps: after the pretreatment steps of scaling the sauries, removing viscera of the scaled sauries, and cleaning the scaled sauries of which the viscera are removed, drying the cleaned sauries to a set water content, soaking the dried sauries in ingredients which are prepared from 5-15 parts of ginger juices, 6-12 parts of chopped green onions, 7-15 parts of soy, 3-8 parts of table salt, 2-15 parts of licorice roots, 1-5 parts of white sugar, 2-5 parts of cooking wine, 1-7 parts of sodium citrate, and 8-15 parts of water, draining the soaked sauries, performing charcoal broiling on the drained sauries, coating seasoning powder on the surfaces of the sauries on which the charcoal broiling is performed, putting the sauries of which the surfaces are coated with the seasoning powder in an oven for low temperature baking, and finally performing vacuum package, and sterilization so as to obtain finished products. The prepared saury products can be eaten when being taken out of packages opened, the nutrient components ingredients of the sauries are reserved, the taste is delicious, the sauries are convenient to eat, the storing period and the sale period are greatly prolonged, and the added economic value of the sauries is increased, so that the processing method of the sauries is favorable for generalization.

The invention relates to a processing method of a flavored saury. The processing method comprises the following steps: (1) unfreezing a saury; (2) chopping and washing; (3) seasoning; (4) standing; (5) drying, (6) packaging in vacuum or sterilizing at high temperature; (7) cooling; and (8) packaging. The processing method is applied to a soft saury packaging project, the taste and the mouth feel can be accepted by masses of consumers after improvement, the problems of heavy fishy smell and refrigerated storage sameness of the saury are solved by applying the processing method, the saury can be stored at normal temperature, the saury value is improved, and the processing method is a unique processing technology in the field of aquatic product processing.

A saury lamp exhaust lathe comprises a horizontally arranged machine body, multiple lamp chucks for fixing lamps are arranged on the upper surface of the machine body in the length direction at intervals, guide rails are arranged on the two sides of the upper surface of the machine body in the length direction, end boards are arranged at the two ends of the upper surface of the machine body respectively, a middle board is arranged between the two end boards, at least one oven covers the upper portions and the two sides of the multiple lamp chucks above the machine body, and the length of the oven is the same with the distance between any two adjacent boards of the middle board and the end boards which are sequentially arranged. The saury lamp exhaust lathe can improve work efficiency, the lamp chucks of the saury lamp exhaust lathe are provided with cooling devices, the cooling devices can play a role in protecting and cooling components inside the lamp chucks in the baking process, the service life of the whole lamp chucks is prolonged, the lamp chucks are convenient to dismount and mount and good in sealing effect, and the exhaust and inflation efficiency is higher.

The invention discloses a mid-long-term prediction method of saury resource abundance based on Pacific oscillation index, which comprises the following steps: monthly Pacific oscillation index PDO value of the northwest Pacific area is acquired where the saury is distributed in the previous N years; the time series analysis method is adopted, the correlation between the abundance of saury resources CPUE and the monthly PDO value of the previous N years is analyzed, and the monthly PDO value of P < 0.05 is obtained. The monthly PDO value was used as the climatic factor affecting the abundance of saury resources. The results showed that the abundance of saury resources CPUE is correlated with the monthly PDO value. Multivariate linear equation is used to establish several abundance prediction models of saury resource and to calculate P value statistically. Among the models mentioned above, the model with the smallest P value is selected as the optimal model.

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

The invention relates to a canned saury, and belongs to the field of food processing. The canned saury consists of the following raw materials in parts by weight: 200-250 parts of saury flesh, 20-30 parts of cooking wine, 5-10 parts of refined salt, 2-5 parts of garlic, 2-5 parts of raw ginger, 5-10 parts of rock sugar, 2-5 parts of soy sauce, 4-8 parts of dried tangerine or orange peel, 3-6 parts of corn starch, a proper amount of clear water, and a proper amount of edible oil. Specific production comprises the steps: deboning saury to take flesh, cutting the flesh into sections, pickling with cooking wine and refined salt to remove fishy odor, frying with edible oil, then adding a soup obtained by decocting together garlic, raw ginger, cooking wine, rock sugar, soy sauce, dried tangerine or orange peel, corn starch and clear water, canning and sealing. The prepared canned saury has strong fish fragrance, keeps the color, aroma and taste of the saury, is rich in nutrition, low in fat content and long in shelf life, and opens up a new way for deep processing of fishes.

The invention provides an intelligent method for artificial breeding of sauries in Yangtze River. The method includes the steps that a farm is established; a three-dimensional farm is established; a circulation water breeding system is established in the bottom layer; feeding of the sauries is conducted; the feeding proportion is controlled according to the feeding date and the temperature of a breeding water source; daily management is conducted; the time for injecting new water and increasing oxygen is reasonably selected; and disease control is conducted. According to the method, due to the fact that the three-dimensional breeding field is established and multiple breeding water environment detection systems are established, the breeding environment is intelligently detected, the breeding environment of water in the Yangtze River is simulated, a comfortable breeding environment is provided for the sauries, the success rate of the artificial breeding of the sauries is increased, bait on which the sauries feed and the sauries are bred at the same time, ecological environmental protection is achieved, and the breeding efficiency is improved; and due to the fact that the circulation water breeding system is used for recycling a breeding water source, the breeding cost is reduced; and due to the arrangement of a heat insulation system, accurate control over the temperature of the saury breeding environment is ensured.

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

A preparation method for saury feed, which is composed of: animal protein powder, vegetable protein powder, soybean protein powder, rapeseed cake protein powder, sweet potato protein powder, white fish meal, green shrimp powder, bitter gourd protein powder, auxin additives, Composed of safflower additives, the percentages are percentages by weight; the feed contains rich animal protein and plant protein, and the raised saury absorbs quickly, is easy to digest, and has a fast growth rate. The raised saury is generally fat and effective It overcomes the shortcomings of slow growth, low activity and poor palatability of the saury due to the lack of various nutrients in the mixed feed.

The invention provides a ship side board supporting rod type saury stick-held net. A piece of netting is connected to an upper border rope and a lower border rope, the two ends of the upper border rope are connected to one end, far away from the ship side board direction, of a first supporting rod and one end, far away from the ship side board direction, of a second supporting rod respectively, and the two ends of the lower border rope are connected to one end, far away from the ship side board direction, of the first supporting rod and one end, far away from the ship side board direction, of the second supporting rod respectively. The upper border rope is connected with one end of an upper lifting net rope, and the other end of the upper lifting net rope is connected to a net twisting machine. The lower border rope is connected with one end of a lower lifting net rope, and the other end of the lower lifting net rope is connected with a roller. According to the design, a supporting rod fixing device is applied to the saury stick-held net, the net is improved to be of an oval structure approximately, while the saury stick-held net is kept stable relative to the ship body, the sea sweeping area of the stick-held net is increased to the maximum, and the saury fishing yield is improved.

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

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

A manufacturing method of plum-spiced saury is characterized by comprising the following steps: preparing the following raw materials: a large saury, five plums, half spoon of monosodium glutamate, half spoon of chopped green onion, half spoon of minced caraway, half spoon of minced ginger, a flat spoon of salt, a flat spoon of dark soybean sauce, a flat spoon of a flavoring agent named "Weijixian", a flat spoon of white sugar, a flat spoon of Laoganma pepper sauce, 200 mL of cooking wine, a proper amount of peanut oil, and a proper amount of rice vinegar; cutting the saury to remove the internal organs, washing the saury with hot water, cutting the saury into sections, pickling the saury sections with half spoon of salt for 20 minutes, adding peanut oil in a frying pan, adding the saury sections into the frying pan after the peanut oil is boiled, frying the saury sections for about 3 minutes, adding cooking wine according to the ratio mentioned above, stewing for 15 minutes, finally adding monosodium glutamate, salt, dark soybean sauce, Weijixian, white sugar, Laoganma pepper sauce, and rice wine into the frying pan, keeping on stewing for another 5 minutes, taking out the saury sections, placing the saury sections on a plate, peeling the plums to obtain the plum pulp, pouring the soup in the frying pan on the plum pulp, and then placing the plum pulp on the plate so as to obtain the finished plum-spiced saury. The manufacturing method improves the conventional saury manufacturing method, solves the problems that in the prior art the technology is complicated, the delicious taste is not fully discovered, and the healthcare function is lost, and is suitable for being applied to food manufacture.

The invention relates to the field of fish farming, in particular to a method for cultivating saury. A method for cultivating Yangtze saury, comprising the following steps: establishing a culture pond and controlling the environment of the culture pond: keeping the water in the culture pond at the following conditions: water temperature 24-28°C, pH value 8-8.3, salinity 20-35‰, oxygen in the water Content 6-10mg/L, fry rearing, disease prevention, harvesting adult fish: fish when the average weight of fish reaches 100-120g/tail, and mature Yangtze saury can be obtained. The Changjiang saury breeding method of the present invention simulates the natural growth environment of the Yangtze saury as much as possible, improves the growth rate of the saury by controlling the oxygen content and water temperature, shortens the breeding cycle, and selects the best fishing period through experiments. Fishing is carried out when it is completed, which improves the survival rate of cultivation and reduces the cultivation cost.

The invention relates to the field of aquatic product culture and in particular discloses a polyculture method for saury and river crabs and freshwater shrimps. The polyculture method comprises the following steps: selecting and preparing a pond; constructing escape prevention facilities; launching seedlings of different types; carrying out daily management; fishing different types, and the like.The polyculture method has the outstanding characteristics that a mode different from a conventional single culture mode of saury and river crabs and freshwater shrimps is created, culture water bodies are sufficiently utilized, the saury, the river crabs and the freshwater shrimps are cultured at middle and upper layers and bottom layers of the water bodies in a same pond according to life habitsof the fishes, and the three types of seedlings of the saury, and the river crabs and the freshwater shrimps are launched at different times and polycultured, so that the utilization rate of a pond culture water body is increased, and the production capability of the pond is improved; the invention researches a novel polyculture mode, and develops a novel culture technique.

The invention relates to a deep processing method of sauries, in particular to a processing method of saury bunches, and belongs to the field of food processing. The processing method of a seasoned saury bunch, disclosed by the invention, comprises the following steps: 1) pretreating raw materials; 2) seasoning the pretreated raw materials; 3) threading the seasoned raw materials with bamboo bunches; and 4) performing subsequent treatment. According to the processing method disclosed by the invention, the effect of removing fishy taste is good, the saury bunches are sufficiently tasteful and unique in taste, and the added value of saury products is increased; besides, bamboo sticks are designed, so that the saury products are simple, convenient and hygienic to eat.