73 results about "Snakehead" patented technology

The invention relates to an ecological and high-density snakehead breeding method. The method comprises the steps that a cement breeding pond is built, a plurality of drainage holes are formed in the bottom of the breeding pond, a plurality of cultivation tanks are formed nearby the breeding pond, cultivation media are scattered and laid in the cultivation tanks, snakehead fry are fed in the pond from early September to the beginning of October after the pond is filled with water, meanwhile, vegetable seeds are sown, after the snakehead fry are fed, water in the breeding pond is changed once every six to seven days in spring and autumn, water in the breeding pond is changed once every 15 to 17 days in summer and winter, and changed water is used for watering cultivated vegetables. Snakehead breeding and vegetable planting are combined, an environment-friendly, pollution-free, ecological and healthy breeding system is achieved, the water in the breeding pond is changed periodically, it is guaranteed that snakehead has a good living environment, changed dirty water is used for watering the vegetables in the cultivation tanks, natural resources are fully utilized, no fertilizer needs to be applied in the vegetable cultivation process, and the green, organic and pollution-free vegetates are cultivated, and are more suitable for being eaten by consumers.

The invention discloses bacillus velezensis and an application of the bacillus velezensis in aquaculture. The bacillus velezensis WLYS23 strain is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number of the bacillus velezensis WLYS23 strain is GDMCC No: 60890. The bacillus velezensis disclosed by the invention is separated from healthy hybrid snakehead, is an endogenous strain, and has a relatively strong antagonistic effect on seven aquatic animal pathogenic bacteria, namely aeromonas salvii, aeromonas simplex, aeromonas hydrophila, aeromonas veronii, aeromonas hydrogassum, plesiomonas shigelloides and nocardia seriolae.

The invention discloses a microbial water purifying agent for snakehead culture water and a preparation method thereof. The preparation method comprises the following steps: adding 20-40 parts by weight of surface-modified C8 and C18 alkyl-chain magnetic silicon balls into 200-400 parts by weight of water; adding 80-100 parts by weight of microbial reagent, including 60-80 parts of Synechococcus, 60-80 parts of Oscillatoria, 10-30 parts of Nitrosococcus, 10-30 parts of Nitrosolobus, 10-20 parts of iron bacteria, 10-20 parts of Leptothrix, 1-5 parts of Thiothrix, 1-5 parts of Vitreoscilla, 30-70 parts of paramecium, 30-70 parts of infusorian, 30-50 parts of Tetraselmis and 30-50 parts of blue algae; and adding 50-90 parts by weight of beef extract peptone agar culture medium, and culturing. The microbial water purifying agent can be added into a snakehead culture tank to achieve the goal of purifying culture tank water.

The invention belongs to the technical field of fish reproduction and discloses a method for reproducing snakehead fishes by using artificial insemination and a hatching barrel. The method comprises the following steps: temporarily rearing selected parent fishes in a cement pond at the water temperature of 25-26 DEG C and performing spawning induction; in the cement pond at the water temperature of 28-29 DEG C, after the effect time, carrying out inspection and ore squeezing once every 2 h, three times in total; temporarily rearing parent fishes after ore squeezing, preventing inflammation with a penicillin agent to keep the survival rate of female parent fishes at 75% or above; taking testes from male fishes, and grinding the testes in a sperm preservation solution in a separated manner with a metal net; and before fertilization, activating sperm in the sperm preservation solution, then pouring ores for fertilization, hatching the ores in the hatching barrel after leaving the ores tostand for more than 2 h, and inflating the hatching barrel; taking out fertilized ores after hatching the ores in the barrel for 2 days, and performing fry culture after yolk sacs are absorbed 1-2 days later. The method significantly the utilization rate of female parent fishes and the survival rate of the female parent fishes after spawning, reduces field occupation and increases the fry hatchingsuccess rate.

The invention provides a hybrid snakehead spermatozoa preserving fluid. Water is taken as solvent, and every one liter of preserving fluid comprises 7.5-8.5g of sodium chloride, 0.4-0.5g of potassium chloride, 0.1-0.15g of calcium chloride, 0.2-0.6g of sodium bicarbonate, 8-15g of glucose and the balance being water. The hybrid snakehead spermatozoa preserving fluid is simple in source, easy to operate and feasible, preservation is carried out at conventional low temperature, spermatozoa preserved with the preserving fluid are long in preservation life, high in activation rate and good in sperm motility, guarantee is provided for spermatozoa preservation and reproduction of hybrid snakehead, and the hybrid snakehead spermatozoa preserving fluid has good application prospect.

The invention provides a making method and slicing apparatus of a snakehead dumpling wrapper, and belongs to the technical field of dumpling wrapper making. The making method of the snakehead dumplingwrapper comprises the steps of ingredient preparation, snakehead pretreatment, snakehead slicing and the like. According to the making method, a dumpling filling and an ingredient for blending and stirring the snakehead dumpling wrapper are made; snakehead is pretreated, namely scaling is performed firstly, then gills are removed, then laparotomizing is performed, the fish head of the snakehead is cut off, fish bones are removed, and meanwhile, the snakehead is divided into two parts along dorsal fins; the snakehead is sliced, namely slicing equipment is disinfected before slicing, and half of the snakehead is cut into slices by the slicing equipment; kneading is performed, namely the cut slices is put into a vessel, and egg white is added for kneading; and stirring is performed, namely the ingredient for blending and stirring the snakehead dumpling wrapper in the step S1 is added into the vessel, and stirring is performed. According to the making method, a way of making the dumplingwrapper with snakehead as a raw material is used, so that the diversity of dumpling wrapper materials is improved, and the problem that dumpling wrappers are single in variety is solved.

The invention provides fine dried noodles with seafood and a preparation method thereof. The fine dried noodles with seafood is prepared from the following components in parts by weight: 3-5 parts of kelp, 3-4 parts of codfish meat, 2-3 parts of snakehead fish meat, 2-3 parts of oyster meat, 1-2 parts of scallop meat, 35-40 parts of wheat flour and 15-20 parts of noodle water. The fine dried noodles contain kelp, codfish meat, snakehead fish meat, oyster meat and scallop meat; nutrient materials are various in varieties and rich in content, and are pulverized into micro-fine powder by a pulverizer, so that the nutrient materials in the fine dried noodles can be more easily absorbed by human body; and the fine dried noodles with seafood can be conveniently processed and produced.

The invention provides a safe and healthy quick-frozen meatball and a preparation method thereof, and relates to the technical field of food processing. The safe and healthy quick-frozen meatball andits prepartion method comprise the following raw materials in parts by weight: 80-100 parts of pork, 40-50 parts of mutton, 15-20 parts of snakehead, 20-25 parts of silkie, 2-6 parts of tea, 3-9 partsof amomum tsao-ko, 10-16 parts of onion, 8-12 parts of celery, 4-7 parts of hawthorn, 10-14 parts of carrot, 5-8 parts of raisins, 3-5 parts of Angelica sinensis, 10-15 parts of red jujube, 1-2 partsof ginseng, 3-6 parts of Chinese wolfberry, 1-3 parts of donkey hide gelatin and 1-3 parts of turtle gelatin. The silkie and the snakehead are added to supplement high nutritional ingredients for patients, the Angelica sinensis, the red jujube, the ginseng, the Chinese wolfberry, the donkey-hide gelatin and the turtle gelatin are added to supplement vitality, tonify spleen and lung, enrich bloodand harmonize blood, and nourish yin and kidney, and the tea, the amomum tsao-ko, the onion, the celery, the hawthorn, the carrot and the raisins are added to relieve greasiness and remove fishy, which is worth promoting vigorously.

The invention belongs to the field of aquatic animal breeding feed additives, and particularly relates to an immunity enhancing agent for resisting parasitic diseases of a snakehead as well as a preparation method and application thereof. The immunity enhancing agent for resisting the parasitic diseases is prepared by fermenting an immunity enhancing composition and fermentation bacteria powder; and the immunity enhancing composition comprises the following components: sulfur, areca-nut, cortex meliae, fructus gleditsiae, radix aucklandiae, licorice roots, cyrtomium rhizome, fried dry ginger,radix aconiti lateralis preparata, herba cistanche, radix astragali, radix codcnopsitis pilosulas, red peppers and hawthorn, the fermentation bacteria powder comprises lactobacillus acidophilus powder, bifidobacterium powder and saccharomycetes powder. The immunity enhancing agent for resisting the parasitic diseases can effectively expel and kill variousparasitesof costia necatrix, trichodina, chilodonella cyprini, coccidium, myxosporea and various the likeparasites inside and outside the snakehead bodies, can improve the immunity and the parasitic disease of the snakehead, and can increase the culture economic benefit.

The invention discloses a preparation method of a gel type fish soup instant food, and belongs to the field of instant food processing, snakehead is washed, diced, fried and boiled under high pressure, fish soup in a pot is crushed and sieved, a modern food forming technology and a nutrition compounding idea are adopted to develop novel snakehead gel soup, kelp molecular balls are matched, and the instant food is prepared. Meanwhile, a gel compounding technology is used for stabilizing a fish soup system, so that the novel gel type fish soup convenient food which is comprehensive in nutritional composition, can be eaten instantly or brewed, is instant, smooth and not greasy, and the fish soup tastes mellow and delicious after being heated is obtained.

The invention discloses snakehead fish ball food, and relates to snakehead fish ball food for preventing and treating tumors. The snakehead fish ball food for preventing and treating tumors consists of the following raw materials in parts by weight: 100 parts of snakehead meat, 10-30 parts of a pimpinella diversifolia fluid extract, 20-30 parts of starch, 1-5 parts of table salt and 8-20 parts of clear water; and the pimpinella diversifolia fluid extract is prepared from 100 parts by weight of pimpinella diversifolia. The snakehead fish has the functions of removing stasis and promoting production of new tissue, nourishing and conditioning, and the like; and the snakehead fish ball food for preventing and treating tumor diseases, which is prepared from the pimpinella diversifolia, has functions of resisting bacteria and viruses, and inhibiting cancers, and is not only suitable for ordinary consumers to prevent tumor diseases in daily taking, but also applicable to the adjuvant health protection of tumor patients.

The invention relates to a probiotic fermentation mixture for preventing and treating a rotten body disease of hybrid snakeheads bred in a pond and an ecological prevention and control method of the mixture. The probiotic fermentation mixture is prepared from 5-30 parts of a live bacterial mixed solution, 100-200 parts of bran residues, 200-300 parts of sterile water and 1-10 parts of glucose, wherein the live bacterial mixed solution is prepared from 1-10 parts of bacillus subtilis, 1-10 parts of bacillus cereus, 1-10 parts of bacillus licheniformis, 1-6 parts of yeast, 0.5-5 parts of lacticacid bacteria and 100-1,000 parts of sterile water. The probiotic fermentation mixture is periodically applied to the hybrid snakehead breeding pond, according to the method, the water quality is adjusted, mixing and feeding of the lactic acid bacteria are conducted, the water of the pond can be kept fresh, the dissolved oxygen amount in the water is increased, diseased fishes gradually restore toforage, the rotten part does not expand anymore and gradually heals, and finally the skin and scales grow again.

The invention discloses a production method of snakehead fillets. The production method comprises the following steps of Step 101) live snakehead acceptance inspection; Step 102) bloodletting; Step 103) slaughtering; Step 104) snakehead strip cutting and trimming; Step 105) snakehead fillet slicing and soaking; Step 106) pickling; and Step 107) quick freezing, wherein the Step 101) live snakeheadacceptance inspection comprises the following specific steps of selecting fresh live snakeheads which have healthy snakehead bodies, can lively swim and have due body colors, no malformation and no skin erosion phenomenon, and putting the selected snakeheads into a temporary raising pond for temporary raising. A water circulation device and an oxygenation pump are arranged in the temporary raisingpond; the water circulation device comprises a water pump and a plurality of water outlet pipes; the water pump is positioned in the temporary raising pond; the water outlet pipes are arranged at theside edge of the temporary raising pond and connected with the water pump; after the water in the temporary raising pond is sprayed out from the water outlet pipes under the effect of the water pump,the water in the temporary raising pond is in a flowing state; and the water in the temporary raising pond is electrochemistry water for fishing. The snakehead fillets produced by the production method have the advantages of good color and luster, no fishy smell and good taste.

Provided is a preparation method for a snakehead soup with mung beans. The invention relates to the field of food processing. The preparation method comprises the following steps: pretreating raw materials, processing mung beans, stir-frying a snakehead, preparing a snakehead soup, and preparing the snakehead soup with mung beans. The snakehead soup with mung beans is made of the mung beans and the snakehead as the main ingredients, which has the effects of heat clearing, detoxification, and summer cooling, and is good for people who have a bad liver and high serum lipids. The snakehead is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients, and has the effects of tonifying heart and nourishing yin, clearing kidney water, excreting dampness, removing heat and detoxifying. The snakehead soup with mung beans is prepared from the mung beans and snakehead as the main ingredients and an appropriate amount of auxiliaries, which makes the final snakehead soup with mung beans have the characteristics of clearing summer heat and generating body fluid, clearing heat and detoxifying, activating blood and eliminating phlegm, nourishing the lung and stomach, and relieving dyspepsia. The raw materials of the snakehead soup with mung beans are the common ingredients selected from the market and the snakehead soup with mung beans has the advantages of being simple and easy in processing method, convenient to eat and low in cost.

The invention discloses a low-salt white snakehead fish ball, which is prepared from the following raw materials in parts by weight: 500 to 800 parts of white snakehead fish meat, 100 to 200 parts of corn starch, 30 to 70 parts of egg white powder, 1 to 10 parts of composite phosphate, 8 to 18 parts of table salt, 7 to 17 parts of arginine, 15 to 35 parts of fresh ginger powder and 70 to 120 parts of ice water. The invention further discloses a preparation method of the low-salt white snakehead fish balls. The white snakehead fish balls prepared by the preparation method disclosed by the invention are good in appearance, snow-white in surface color, free from impurities, good in taste, good in elasticity and easy to chew and swallow; the protein content is high, the fat content is low, the nutritional value is very high, and the eating of the old people is facilitated.