1095 results about "Seafood fish" patented technology

Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of serving. Vegetable cakes are also created as vegetable egg cakes, vegetable plus salt source cakes, vegetable seafood cakes, vegetable meat cakes, vegetable bubbles, vegetables balls, vegetable patties, and vegetable sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for old people, and for sick people. Cold and ready to eat vegetable cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

A method and apparatus for field spectroscopic characterization of seafood is disclosed. A portable NIR spectrometer is connected to an analyzer configured for performing a multivariate analysis of reflection spectra to determine qualitatively the true identities or quantitatively the freshness of seafood samples.

The invention relates to a traditional Chinese medicine health care type pet food for cats and dogs, comprising the following components: animal protein, vegetable protein, carbohydrate, flaxseed oil, antioxidant, multi-vitamin, mineral substance, seaweed and natural fermentation seafood seasoner. The invention is characterized in that the pet food contains milk veteh, rhizoma atractylodis alba, medicated leaven, dyer woad leaf and lotus leaf. The pet food of the invention has the following beneficial effects: the pet food has total nutrition and health care function; the added milk veteh contributes to replenishing qi and improving immunity and disease-resistance capability of pets, the rhizoma atractylodis alba and medicated leaven can help improve the appetite of pets and promote the digestion thereof, the dyer woad leaf can help resist virus and eliminate minor inflammation, while the lotus leaf can help the pets lose weight with ease without food amount restriction. In the invention, comparative trials are carried out on pet cats and pet dogs, results show that the capability of resisting disease of the pet cats and pet dogs eating the pet food of the invention are twice as that of the pet cats and pet dogs eating ordinary pet food; in addition, skin and hair thereof are obviously smooth and soft, body thereof is sturdy and mobility and playfulness thereof are also improved; moreover, no pets put on weight while not resisting food amount.

The invention provides seafood meat compositions and simulated seafood meat compositions. In particular, the seafood meat compositions comprise structured protein products with protein fibers that are substantially aligned, along with other ingredients.

The invention discloses a high-separation multilayer joint-extrusion shrink film, which comprises an outer surface layer, a separation layer, a heat sealing layer and two bonding layers. The two bonding layers are respectively located between the separation layer and the outer surface layer and between the separation layer and the heat sealing layer, the separation layer is made of one of or a combination of two of ethylene vinyl alcohol (EVOH) resin, polyvinylidene chloride resin and modified polyamide resin, the thickness of the separation layer is 10%-45% of the total thickness, the thickness of the outer surface layer is 3%-5% of the total thickness, the thickness of the heat sealing layer is 25%-35% of the total thickness, the thickness of the bonding layers is 10%-30% of the total thickness, and the number of the separation layer is one or three. The outer surface layer of the film is made of high-melting-point resin to overcome the shortcoming that users are easy to burn during a using process of products, simultaneously oxygen and water vapor separation performance are good, the anti-puncturing effect and heat sealing strength are good, and the high-separation multilayer joint-extrusion shrink film can be suitable to vacuum shrink package of chilled pork, cheese products and seafood products.

The invention discloses an RFID (Radio Frequency Identification Device) based seafood supply chain traceability system under an exclusive shop direct sales model, comprising a client, a server and a backend database which are all in network connection; the client comprises RFID reader-writers, an RFID electronic label and a client computer, wherein the RFID reader-writer is in network connection with a plurality of RFID electronic label networks, and a plurality of RFID read-writers are in network connection with the client computer; the server comprises a culture subsystem, a processing subsystem, a delivery subsystem, an exclusive shop subsystem, a consumer and controlling authority subsystem and a management subsystem, wherein the management subsystem is respectively connected with the culture subsystem, the processing subsystem, the delivery subsystem, the exclusive shop subsystem and the consumer and controlling authority subsystem, and the culture subsystem, the processing subsystem, the delivery subsystem, the exclusive shop subsystem and the consumer and controlling authority subsystem are in network connection. The invention has the advantages of high speed, high efficiency, convenient management, capability of tracking relevant information of each link of a supply chain, and the like.

The present invention is a multiple purposed system of producing methane from its hydrates and sequestering carbon dioxide into its hydrates. Methane hydrates mixed with mud, prepared with methane mining assembly 23 are brought to sea surface by a series of buckets 16 attaching to rotating chains 18. The decomposed methane is collected into the methane dome 50 and is processed into liquefied natural gas or synthetic liquid fuels. Liquid carbon dioxide is brought down through a tube 70 and a sequestering device 86 into the sea where the pressure and the temperature are adequate for carbon dioxide hydrates to form and settle down to the sea bottom. The unconverted gaseous carbon dioxide is collected into carbon dioxide dome 49 and is liquefied again for recycling. A specially designed marine plantation, comprising of plurality of planting units 352 and a fleet of seeding and harvesting boats, is employed to remove the residual carbon dioxide from the sequestering, to alleviate the global warming, to serves as an abundant source of renewable energy, and as a huge sink for carbon. In addition, it could provide a profusion of less-polluted seafood. The operations of mining methane, sequestering carbon dioxide and marine plantation are fully integrated and optimized

Aqueous compositions formed from combining water, and at least one solute such as sodium bicarbonate, acetylsalicylic acid or mixtures thereof, are used to introduce and maintain relatively high levels of carbon dioxide in the atmosphere of selected environments. The aqueous compositions benefit live plants and prolong the shelf life of various perishable foods and products, including vegetables, fruits, meats, fish, seafood, dairy products, and dry goods and ingredients. The aqueous compositions are applied directly by bathing or showering a perishable product in the aqueous compositions, or indirectly with absorption devices that carry the aqueous compositions, and which are placed in close proximity to a perishable product. An aqueous composition can be applied to or formed directly on an absorption device. An absorption device can also be recharged by reapplying or reforming the aqueous composition to the absorption device as needed.

Disclosed are a soup-block composite seasoning and a preparation method; as the existing domestic composite seasoning has single major nutrient and edible approach and is mainly used as the ingredient in cooking and instant food, the invention discloses a soup-block composite seasoning composed of seasoning ingredient, seasoning accessory, spice and other ingredients; wherein, the seasoning ingredient mainly comprises iodized salt, cane sugar and monosodium glutamate; the seasoning accessory is mainly composed of animal, seafood, vegetable and other extracts and determines the flavor of the seasoning; the spice mainly comprises ginger powders, cumin powders and onion powders; and other ingredients mainly refer to corn starch and maltodextrin. The soup-block seasoning has pure delicious taste and is rich in amino acids, protein and other nutrients, which can be used in catering as ingredient and can also be directly consumed as soup after being dissolved in hot water.

The invention relates to the technical field of food preparation, in particular to a food made from sea cucumber (abalone) and a preparation method thereof. The food has the characteristics that the food is made by taking sea cucumber (abalone) and edible seaweed as the main raw materials, and adding a small quantity of flavoring agents, and the sea cucumber (abalone) and the edible seaweed are mixed in a weight ratio of (10-20):1. The preparation method comprises the following steps: accepting and processing the raw materials; boiling to produce a stock; sterilizing at a high pressure; soaking and cooling; freezing; and vacuum-packing and the like. Sea cucumber and abalone processed according to the method are a good example of solving the problem of retaining original shape, flavor and nutritious composition of the seafood, and are easy to preserve and carry. Moreover, the food is suitable for occasions such as banquets at fancy restaurants, in particular suitable for travel and picnic, and also can be consumed by old people, patients weak in constitution and sick persons for rapid recovery. The invention has the advantages of simple technology, easy operation, energy-efficiency, hygiene, capability of preservation at a low temperature, profitability and the like. The preparation method can be widely applied to preparation and processing of sea cucumber, abalone and other seafood, and has the potential of being highly publicized.

A system related to inland farming of seafood products within an environmentally-controlled seafood-farming environment. The seafood-farming environment is preferably established within at least one substantially buried space. The associated apparatus preferably comprises at least one nutrient supplier to supply adequate nutrients to at least one aqueous medium supporting the farming of the seafood, and at least one waste remover to remove unwanted waste from the aqueous medium. Surface crops are grown above and around the seafood-farming environment to maximize production within the farming site. A kit and methods of implementation are also discussed.

The invention discloses an ecotype enclosed method for culturing fish through circulation water. Natural seawater, underground salt water, underground fresh water and geothermal water are mainly utilized and mixed, and an industrial culture foundation for producing pollution-free healthy seafood is built and used. A solid-liquid separation purification device is used for replacing sand filtration of a biological filter, ammonia nitrogen and nitrite nitrogen are degraded after water passing through a biological film on biological filler in the biological filter, and the total purification rate of water body particles is over 99%. An aeration pond is arranged to conduct aeration and oxygenation on a culture water body to enable the content of dissolved oxygen in water in a fish culture pond to be kept at 8-14mg / L, finally the water body is sterilized through ultraviolet light, clean ecological water is input into the fish culture pond, and the return water in the fish culture pond is purified repeatedly and utilized in a circulating mode. Sewage discharged from a culture system is purified by an open-air pond and flows back to a water storage sedimentation pond to achieve zero-discharge complete enclosed circulation water factory-like fish culture.

The invention relates to a processing method of quick-freeze seafood crystal boiled dumplings, which comprises the steps: selecting 30-60% (by weight percent) of powder with higher wheat gluten degree, 30 -60% by weight of wheat starch and 10-40% by weight of crystal deformed starch as wheat dough wrapper, charging salt, food gums and water to stir up into dough and rise, selecting fresh seafood as raw material to mince or cut into small pieces and prepare for use, selecting fresh vegetables to boil in hot water, cut up and prepare, mixing pig fat meat and treated seafood with the proportion of 1:3 to 5, preparing the stuffing materials in percentage by weight: 60-75%of pig fat meat and seafood meat, 8-12% of vegetables, 3-5% of shallot, 1-3% of ginger, 1-2% of table salt, 0.2-0.5% of aginomoto, 1-3% of edible oil and12-18% of water, making up dough to prepare boiled dumplings with stuffing materials and shaping to quickly freeze. The boiled dumplings produced in the invention have the advantages of scientific dosing, balanced nutrition, beautiful appearances, rational processing method and strong operational performance, and are applicable to factory production.

The invention provides 'high-quality seafood peptide' for preparing a natural peptide-rich flavor enhancer and a preparation method thereof. The preparation method mainly comprises the following steps of: raw material pretreatment; controllable enzymolysis: mixing serum, adding water to regulate the serum till the concentration of the mixed serum is 30 to 50 weight percent, regulating the pH value to between 6.0 and 8.0, adding papain to perform hydrolysis, regulating the pH, heating the mixture, adding composite flavor protease into the mixture, hydrolyzing the mixture, controlling the solid concentration to be between 10 and 15 percent, and inactivating the enzyme after the enzymolysis is finished to obtain a hydrolysis product; centrifuging and filtration; fermentation and fishy smell removal: sterilizing the enzymolysis solution, then cooling the enzymolysis solution to room temperature, inoculating lactic acid bacteria according to the weight of the enzymolysis solution, and fermenting the solution to obtain fermentation solution without fishy smell; ultra-filtration: diluting the fermentation solution till the solid concentration is 2 to 5 percent, and obtaining a short peptide-rich product with a molecular weight of below 6,000Da through an ultra-filtration membrane with a cut-off molecular weight of 6,000Da; concentration; high-pressure homogenization; and spray drying. The prepared flavor enhancer has double effects on flavor and nutrition, and can be widely applied to the food field of condiments, meat products, quick-frozen products, instant noodles, expanding leisure food and the like.

The invention belongs to the field of flavoring agents, and particularly relates to a preparation method for seafood soy sauce. The method includes the steps that meat of seafood products is taken through dissection, water is added, and homogenization treatment is performed, so that seafood homogenate is obtained; enzyme is added into the seafood homogenate to perform enzymolysis treatment, so that seafood enzymatic hydrolysate is obtained; inactivation treatment is performed on the seafood enzymatic hydrolysate, so that inactivated enzymatic hydrolysate is obtained; centrifugal treatment is performed on the inactivated enzymatic hydrolysate, so that a seafood stock solution is obtained; reducing sugar is added into the seafood stock solution to complete the Maillard reaction, so that a Maillard reaction product is obtained; food flavoring agents and a natural microbial growth inhibitor are added into the Maillard reaction product, so that the seafood soy sauce is obtained. The natural seafood products are adopted as the main raw materials which are reasonably proportioned and synergistically act, so that the seafood soy sauce has the peculiar flavor of the seafood and has moderate freshness, sweetness and saltiness, and the seafood soy sauce has a high aspartic acid content and a high glutamic acid content and contains rich mineral elements and vitamins.

The invention relates to seafood chilli sauce and a manufacturing process thereof, and belongs to the field of food, in particular to a chilli sauce using seafood as a main raw material and a manufacturing process thereof. The manufacturing process comprises the following steps: using scallop, dried shrimps, shrimp skins, dried fish, dry red pepper, laver, garlic, onion, vegetable oil, salt, refined white sugar and gourmet powder as raw materials, selecting and crushing seafood, crushing the red pepper, frying the seafood, preparing red pepper powder oil, stewing, cooling and packaging, wherein the percentage of the raw materials accounting for the total weight is: 4 to 6 percent of the scallop, 4 to 6 percent of the dried shrimps, 4 to 6 percent of the shrimp skins, 4 to 10 percent of the dried fish, 5 to 10 percent of the dry red pepper, 1 to 3 percent of the laver, 3 to 6 percent of the garlic, 4 to 8 percent of the onion, 40 to 50 percent of the vegetable oil, 1 to 2 percent of the salt, 0.5 to 2 percent of the refined white sugar and 0.5 to 2 percent of the gourmet powder. The seafood chilli sauce integrates tastes in north and south of China, is remarkable in freshness, fragrance and hot taste, and has the characteristics of high protein, low cholesterol and low fat.

The invention discloses a formula of a seafood seasoning. The formula comprises the following raw materials according to part by weight: 20 to 35 parts of gourmet powder, 20 to 30 parts of seafood extractum, 15 to 25 parts of edible salt, 10 to 15 parts of starch, 10 to 20 parts of spice, 5 to 10 parts of white sugar, and 1 to 10 parts of maltodextrin, wherein the spice can be at least one of hot pepper, ginger, garlic, white pepper and onion. The manufacturing method of the seafood seasoning comprises the following steps: low-value fish, shrimp, shellfish and the like are concentrated through enzymolysis for standby, then the edible salt, the white sugar and the gourmet powder are smashed to be 100 to 120 in mesh, and all the raw materials are stirred completely by an efficient mixing machine and are made into the seafood seasoning with delicate flavour of seafood through pelletization, drying, cooling, screening and packaging. The seafood seasoning provided by the invention has peculiar delicate flavour and spicery, is delicious in taste, pure in spicery and mild in taste, is mainly used for seasoning in frying, cold dish in sauce, and the like, and is essential in cooking of food.

The present invention is directed to the high pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms. Fresh food products that can be processed according to the present invention include, for example, beef, chicken, pork, lamb, seafood, vegetables, sauces and starches. The method for processing food products involves vacuum sealing a food product within plastic film to form a vacuum sealed package. The vacuum sealed package is then placed in a pressurizing apparatus and the pressurizing apparatus is then loaded with water. The water is then pressurized inside the pressurizing apparatus to exert hydrostatic pressure on the vacuum sealed package.

The invention discloses a preparation method of seafood chicken juice seasoning. The preparation method comprises the following steps of (1) pretreating raw materials, namely shaping, deodorizing and cleaning seafood and chicken meat or seafood and chicken bones which serve as raw materials; (2) treating spices, namely putting the spices, shallots and gingers into oil for frying; (3) boiling the raw materials, namely boiling the pretreated raw materials and the spices; (4) performing hydrolysis, namely adding protease for hydrolysis, and then performing enzyme deactivation and cooling; (5) performing aftertreatment, namely filtering, concentrating, adding auxiliary materials to mix, homogenizing and packaging to obtain a product. Compared with a conventional soup boiling method, the preparation method disclosed by the invention has the advantages that the spice utilization rate is high, and the using amount of the spices is only 10-30 percent of that of the spices used in the conventional method; the energy consumption is reduced and only accounts for 40-50 percent of that of the conventional method; the protease hydrolysis is full, so that effective constituents such as amino acid and nucleotide can be fully dissolved out, no waste marinade is discharged, and the pollution to the environment is avoided.

The invention relates to a squid-seaweed noodle and a preparation method thereof. The squid-seaweed noodle comprises wheat starch, sweet potato starch, corn starch, modified starch, carrageenan, seaweed powder, minced squid fillet and flavor seasoning. The preparation method comprises the steps of pre-treating seaweeds, pre-treating squids, rinsing, mincing, mixing dough, pressing dough, steaming dough, quickly freezing, packaging for storage and transportation and the like. According to the squid-seaweed noodle disclosed by the invention, the squid meat, the seaweeds and the flour are mixed and added with the flavor seasoning to form the noodle which is perfect in combination of color aroma taste and appearance, suitable for industrial production, green and healthy, novel in variety, and convenient to eat. Meanwhile, the squids are tenderized, so that the mouthfeel is tender and crisp, and the seafood flavor is obvious. Moreover, the seaweeds are added for facilitating the health care function and satisfying the healthy consumption concept.

The invention relates to a seafood class food refrigerating embedding type monitoring system. Data can be transferred through a bus, the freight to be stored can be treated and can be performed with systematic management, for the freight stored in a stock house, the system can perform 24-hour unmanned control management, and real time monitoring can be performed to various environments of the temperature and the humidity in the stock house by utilizing sensors. All the incoming and outgoing freights are recorded in a PC and the storage unit of a micro controller. The invention designs a communication network system CAN bus network. The invention also provides a voice control function, thereby providing a most human management environment for the personal staff. The invention is efficient and reliable, the operation is convenient, the space is fully utilized, the freight storage can be performed with centralized and spatial management, the storage capability is enhanced, the occupying area is reduced, and simultaneously the warehousing dynamic state can be accurately mastered, and merchandise purchase and sales can be dealt with in time; the energy is saved, the labor is saved, the quality is high, the pollution is low, and the cost is low.

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

The invention discloses a seafood sausage of seafood and a preparation method thereof, which is characterized in that it contains the following raw materials, which are processed, twisted, crushed, filled, sterilized, soaked and packaged according to the following weight ratios simultaneously. Preparation: seafood 40-85, edible water 10-30, edible vegetable oil 1-12, chicken protein powder 2-6, salt 0.5-1.6, collagen 0.3-1.2, monosodium glutamate 0.1-0.5, carrageenan 0.1-0.8, diacetic acid Sodium 0.02-0.10, nisin 0.01-0.05, the present invention is made of seafood as the main raw material, which is rich in nutrition, balanced, rich in seafood flavor, unique in flavor, increases appetite, stable in quality, has no harm to health, and satisfies Consumer demand for seafood. At the same time, the product is vacuum-packed, which not only has a unique appearance and is ready to eat after opening the bag, but also plays an important role in anti-oxidation and prolonging the shelf life.

The invention discloses composite edible flavoring, which is prepared by the following raw materials proportioned by weight: 100 to 130 pepper, 60 to 90 pericarpium zanthoxyli, 80 to 120 star aniseed, 5o to 80 Chinese cinnamon, 40 to 60 lemon leaves, 40 to 60 mint, 60 to 90 tamarind, 50 to 70 rosemarry, 60 to 100 sage, 100 to 130 dry gingers, 50 to 80 myrcia, 40 to 60 horseradish, 80 to 120 garlic, 40 to 80 basil, 60 to 100 parsley, 50 to 80 dill, 40 to 60 liquorice and 100 to 130 black sesame. The composite edible flavoring has strong fragrance, abundant nutrients, good taste and strong seasoning function. When is in use, the composite edible flavoring can be cooked at a high temperature, smell of fish or mutton and peculiar smell of the food such as meat, seafood and the like can be effectively eliminated, and the fresh fragrance of the meat and the seafood can be increased. Moreover, the shelf life of the composite edible flavoring is long, and the composite edible flavoring is free from containing any chemical additives and can be widely used for cooking different food.

The invention relates to a circulating seawater aquiculture system, in particular to an industrial circulating seawater aquiculture system which belongs to the technical field of seafood aquiculture. The industrial circulating seawater aquiculture system comprises culture ponds, a residual bait and excrement separation system, an air floatation system, a buried biological water treatment system, a ground source heat pump system, an elevated tank and an aeration system, wherein the residual bait and excrement separation system is sequentially connected with the culture ponds through pipelines, the air flotation system is used for further separating solid residual microparticles in water, the buried biological water treatment system is used for removing organic pollutants in the water, the ground source heat pump system is used for regulating temperature of the water, the elevated tank is used for sterilizing the water, and the aeration system is used for supplementing air into the water in the culture ponds. By the aid of the industrial circulating seawater aquiculture system, input cost of industrial circulating seawater aquiculture and energy consumption in aquiculture are reduced greatly, utilization rate of seawater resources is increased, emission of CO2, SO2 and the like is avoided, and energy conservation and environment protection are achieved. Aquacultural waste is recycled to achieve turning waste into wealth. The industrial circulating seawater aquiculture system has the advantages that process flow is simple, required water treatment devices are few and the like.

The invention relates to a method for producing instant food whose main materials are seafood and pepper, comprising that immerging, washing and removing foreigner of seafood, slicing, adding sugar, salt, flavoring, and cooking wine to pickle, frying via scallion oil, mixing it with fried pepper, adding gourment powder, sugar, salt, toasted garlic and flavoring, packing and disinfecting.

The invention discloses a seafood mustard sauce which is prepared by mixing, stirring and homogenizing the following raw materials by parts by weight: 13-18 parts of capsaicin, 0.8-1.2 parts of mustard oil, 30-46 parts of seafood enzymatic hydrolyzate, 12-15 parts of sorbitol, 6-15 parts of salad oil, 12-17 parts of lactose, 0.4-0.8 part of xanthan gum, 4-7 parts of salt and 0.4-0.8 part of citric acid, wherein the seafood enzymatic hydrolyzate is soup obtained by mixing marine product homogenate with water according to the weight ratio of 1:3, carrying out enzymatic hydrolysis by using a protease and then boiling for 0.5-1 hour. The seafood mustard sauce has the advantages of mild mustard flavor, no phenomenon of choking nose, abundant nutrition and delicious taste.

A sea food for decreasing vascular systole and triglyceride is prepared from deep-sea fish powder or sea food powder or kelp powder (20-100%) and the additives (0-80%) chosen from wheat flour, barlay flour, corn powder, buckwheat powder, oats powder, starch, milk powder, edible fiber, etc. Its flavouring is sugar or saccharin ox xylitol and salt.