37 results about "Short-necked clam" patented technology

The invention relates to the technical field of deep processing of aquatic products, and particularly relates to a short necked clam cooking liquor seasoning and a preparation method thereof. The short necked clam cooking liquor seasoning comprises the following components in percentage by weight: 75-85 percent of short necked clam cooking liquor condensed juice, 4-10 percent of white sugar, 1-5 percent of honey, 2-10 percent of table salt, 1-5 percent of aginomoto, 3-10 percent of soybean sauce and 0.5-1.5 percent of relish seasoner, wherein the short necked clam cooking liquor condensed juice is a cooking liquor obtained through processing a short necked clam, and the cooking liquor is concentrated until the content of solid matter is 35-45 percent. The preparation method is simple in operation and low in production cost; the utilization rate of a short necked clam resource is increased, and a novel path is provided for high value of the short necked clam.

The invention relates to the technical field of water treatment, in particular to Halomonas taeanensis and a method for preparing flocculants by the same. Bacterial strain Halomonas sp.GHF11 of the Halomonas taeanensis is separated and purified from sludge spitted by short-necked clams, cultures of the bacterial strain are subjected to amplification culture to obtain culture liquid, the culture liquid is subjected to fermenting culture to secrete exopolysaccharides, flocculation carriers are added into fermentation bacteria solutions in later period of fermentation to provide adhesion places for thalli, the thalli are adhered to cluster and settle, and the exopolysaccharides completely settle under the further action of ethyl alcohol. The exopolysaccharides secreted by the bacterial strainHalomonas sp.GHF11 has high flocculation effect; the carriers are added during preparation of the flocculants, exopolysaccharide sedimentation is accelerated, and consumption of the ethyl alcohol isreduced; the obtained flocculants have high flocculation capability and stable performance.

The invention relates to a method for preparing short necked clam concentrated solution and a technical process thereof. The preparing technical process comprises the steps as follows: step 1: short necked clams spit sands and is cleaned; step 2: the short necked clams are selected and washed; step 3: the short necked clams are steamed and boiled into cooking liquor; step 4: the cooking liquor is filtered; step 5: the cooking liquor is sterilized under a high temperature; step 6: the cooking liquor is filtered again; step 7: the cooking liquor is concentrated in vacuum; and step 8: the cooking liquor is canned. The method for preparing the short necked clam concentrated solution and the technical process thereof have simple technology, and the produced short necked clam concentrated solution has fresh and delicious taste and abundant nutrition and long shelf life.

The invention relates to the technical field of water treatment, in particular to a method for preparing flocculating agents by using compound strains. The compound strains refer to Halomonas sp. GHF1and Psychrobacter sp. GHF2, the two strains are obtained through separation and purification from mud fluid spitted out by short-necked clam and are respectively subjected to amplification culture tobe prepared into two kinds of strain liquid, the strain liquid is mixed in a liquid medium for co-fermentation culture, flocculation carriers are added in fermented liquid in late fermentation, and exopolysaccharides is enabled to be settled completely by adding of ethyl alcohol. The strains are compounded and fermented and are cooperative with each other during fermentation, the strains are highin activity and yield of the exopolysaccharides, and the flocculation carriers are added in late fermentation; the strains are clumped on the flocculation carriers, settling of the exopolysaccharidesis promoted, use of the ethyl alcohol is reduced, and flocculation capacity of the flocculating agents is high and stable in performance.

The invention discloses an oratosquilla pond ecological breeding method which is simple in operation and low in cost, saves power consumption and can breed a great quantity of young oratosquilla for releasing and propagating; the method is implemented by selecting female parent oratosquillas which have fully-developed ovaries and are fertilized, placing in a temporary breeding pond for 2-3 days of temporary breeding, and feeding minced short necked clam everyday; selecting healthy individual and placing in a pond on mud flat with breeding density being 3000-4000 per hectare, and before the parent oratosquillas lay eggs, adding fermented chicken manure fertilizing water into the breeding pond with the addition amount being 150kilo/hectare; during the period that the parent oratosquillas lay eggs and incubate the eggs, feeding minced short necked clam everyday with feeding amount being 4-6kilo/hectare, and after eggs are incubated into the young, fishing out the parent oratosquillas; and when the young oratosquillas develop into zoaea V period young, feeding frozen red acete chinensis with feeding amount being4-6kilo/hectare to breed the oratosquillas in I period of grown young, andfishing out the young oratosquillas.

The invention relates to a short necked clam nutrient solution and a preparation method thereof. The method comprises the following steps: selecting a short necked clam as a raw material, taking the meat, cleaning, crushing and adding water to dilute, adjusting the pH value, controlling the temperature and adding alkali protease, wherein, the protease dosage is that 800-1200 enzyme activation units are added in pr gram of the short necked clam meat before dilution; preserving heat and enzymolyzing; inactivating the enzyme; centrifuging, separating, and removing fishiness to obtain a short necked clam polypeptide solution; selecting honey, red jujubes, hawthorn, liquorice and longan; adopting a conventional method to prepare into a benefiting and seasoning extracting solution; evenly mixing the short necked clam polypeptide solution and the benefiting and seasoning extracting solution; pressurizing and filtering diatomite, filtering the diatomite by a two-stage micropore filtering membrane to obtain the short necked clam nutritive solution; and filling and sterilizing to obtain the finished product. The short necked clam nutritive solution comprises the following components by weight percent: 30-40% of short necked clam polypeptide solution, and 60-70% of benefiting and seasoning extracted solution. The short necked clam nutritive solution provided by the invention has rich nutrition, is convenient to drink, has better mouthfeel, rapidly absorbed nutritive substances, has a health-care function, a simple preparation method and a reasonable process and strong operability, and is easy to realize industrial production.

The invention discloses a short necked clam seafood condiment sauce and a preparation method thereof. The short necked clam seafood condiment sauce is characterized in that liquid condiment source is prepared by using short necked clam as the raw material and carrying out hydrolysis, monascus and composite fragrance yeast fermentation with the combination of processes of deodorization, smell elimination and the like. The short necked clam seafood condiment sauce is a unique high-grade seafood condiment which is rich in animal amino acid, polypeptide and the like, is rich in nutrition and outstanding in seafood flavor, realizes deep machining and utilization of the short necked clam, and improves the added values of products.

The invention relates to a tetraploid chemical induction method suitable for clam philippines. The main content of the method includes: fully promoting the ripening of clams of philippines; Fertilized eggs with high concentration were obtained by artificial insemination; 13 minutes after fertilization, cytochalasin CB was added to treat at a concentration of 0.5 mg/L to inhibit the release of the first polar body; 19 minutes after fertilization, the eggs were washed to remove CB; The fertilized eggs were developed under suitable conditions, and tetraploid Philippine clam embryos were obtained; the seawater used in the processing and development process was sand-filtered seawater, with a salinity of 24-26 and a temperature of 24.8-25°C. The invention utilizes the best sperm and eggs, effectively improves the developmental synchronization of fertilized eggs, significantly improves the tetraploid induction rate, and the induction rate detected by flow cytometry is stable at over 50%.

A short necked clamp breeding method comprises the following steps: (2) site selection, (2) young short necked clam selection, (3) young short necked clam throwing, (4) raft preparation and (5) daily management. According to the short necked clam breeding method, water quality is severely controlled, baits are scientifically fed for the short necked clams, therefore, the short necked clams grow rapidly and do not have diseases or parasites, the meat quality is good, and the yield is high.

The invention relates to an aquaculture method of shells, in particular to an inductive agent for inducing marine bivalve mollusk to produce eggs as well as an application method thereof. The application method comprises the following steps: taking cooked egg yolk liquid obtained through bolting-silk treatment as the inductive agent, splashing the inductive agent in a parent shellfish pool uniformly according to the concentration, being 1.0 to 1.5 g/m<3>, of the cooked egg yolk under the conditions that the water temperature is 20 to 30 DEG C, the salinity is 25 to 35 and the pH value is 7.5 to 8.3, treating for 0.5 to 1 hour, performing pool separation according to a siphonage method after the parent shellfishes lay eggs, fully filling the pool with water again, and diluting the concentration of cooked egg yolk. Compared with other stimulation methods, the method has the following advantages: the egg producing efficiency can be increased by 30 to 50 percent and the egg producing efficiency of the parent shellfishes can be effectively improved. The inductive agent can be applied to various marine bivalve mollusk such as hard-shelled clam, clam, short-necked clam, cyclina sinensis gmelin, bay scallop, chlamys farreri and patinopecten yessoensis.

The invention relates to a low-carbon ecological system for echelon culture of fish, apostichopus japonicus and shellfish and belongs to the field of aquaculture. The system is provided with a turbot factory culture unit and is characterized in that the turbot factory culture unit is used for extracting underground deep well seawater at a temperature of 10-20 DEG C, waste water produced by the turbot factory culture unit is discharged into an apostichopus japonicus pond culture unit, feed residues and feces of turbot in waste water are adopted as bait of the apostichopus japonicus, and part of the feed residues and the feces can be decomposed into inorganic nutritive salt to become a nutrient source for breeding of unicellular algae; water in the apostichopus japonicus pond culture unit carries a large number of unicellular algae and is then introduced into a shellfish culture unit, and water is purified through filter feeding by Meretrix lusoria, short necked clams or unsculptured clams; water in the shellfish culture unit is then discharged into a water storage canal around a farm to be used as a supplemental water source of the apostichopus japonicus pond culture unit or directly discharged into sea.

The invention relates to the field of preparation of bivalve mollusc aquatic food and specifically relates to a processing method for lively opening half-shell short necked clam. The method comprises the following steps: 1) purifying an alive short necked clam for 20-30 hours with seawater in salinity of 2.0%-2.5%; 2) cleaning the short necked clam and blanching for 3-5 seconds in boiled water at 98-100 DEG C; 3) removing a half shell of the short necked clam and maintaining the other half shell and clam meat complete; 4) putting the clam meat with the half shell into a mixed solution prepared from 45%-50% of concentrated clam nectar, 3%-4% of liquid aniseed, 0.15%-0.2% of disodium succinate, 1.5%-2.0% of mirin, 0.20%-0.25% of lactic acid, 0.2%-0.3% of citric acid and 0.8%-0.9% of sodium alga acid, wherein the total weight of the materials is 100%, and then soaking the rest clam meat with the half shell for 30-40 minutes, and putting into a dish and quick-freezing after the clam meat is fully flavored, wherein the quick-freezing temperature is -25 DEG C to -30 DEG C and the quick-freezing time lasts for 4 hours, thereby obtaining the product.

The present invention relates to an enzyme-type natural seafood powder and a preparation method thereof. The seafood powder uses larimichthys polyactis and short necked clams as main raw materials and is prepared by enzymolyzing and blending. The mass ratio of the larimichthys polyactis and short necked clams is 1 : (0.1-10) and more preferably is 1 : 1. The obtained seafood powder has both olfactory sense and mouthfeel, is long in maintaining time, tastes full and prominent, has a natural seafood flavor, and is mellow and delicious.

The invention discloses a method for preparing a seafood seasoning powder by using an oyster and short necked clam cooking liquor. The method comprises the following steps of collecting discarded cooking liquors produced in an oyster and short necked clam processing course, uniformly mixing to obtain a raw material solution; guiding the raw material solution into ultra-filtration membrane equipment through a pump for membrane separation treatment to obtain a filtered solution with a molecular weight cutoff of 100 KDa; adding 1%-3% of beta-cyclodextrin to the filtered solution and embedding for 20-40 min at the temperature of 30-50 DEG C; spray-drying liquid subject to embedding of beta-cyclodextrin to produce powder; adding 1%-2% of silicon dioxide powder to the produced powder, mixing and then packaging to obtain a finished product. According to the method, the seafood seasoning powder is prepared by using natural raw materials without adding other seasoning ingredients, the prepared seafood seasoning powder is delicious in taste and has specific aroma of oysters and short necked clams; the raw materials are low in cost, the utilization ratio of oyster and short necked clam resources is increased and the method is environmental-friendly.

The invention discloses a method for increasing the content of DHA in short-necked clams indoors. The method includes the following steps that (1) the short-necked clams are collected, then moved into a room and temporally cultured in a pool according to the density of 40-50 kg/m<3>; (2) after the short-necked clams are temporally cultured for 2-3 days, periodic exposure and desiccation processing begins to be carried out on the short-necked clams for 30 days. Compared with the prior art, the method has the advantages of being easy to operate, saving time and labor, being low in cost and obviously increasing the DHA content.

The invention discloses a short necked clam stuffing and a preparation method thereof. The short necked clam stuffing comprises the following components in parts by weight: 400-600 parts of seasoned clam meat, 400-600 parts of streaky pork,40-60 parts of minced Chinese chives, 3-5 parts of salt, 5-10 parts of oyster sauce, 10-20 parts of concentrated short necked clam juice, 5-10 parts of soy sauce and 20-40 parts of water. The invention provides the short necked clam stuffing prepared from broken clam meat and the preparation method of the short necked clam stuffing.