119 results about "Spanish mackerel" patented technology

The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.

The invention discloses a skin roll for pets and a preparation method thereof. The skin roll for the pets comprises the following preparation raw materials: line fish flesh, starch, vegetable protein, animal fat, edible gum, a water-retaining agent, a preservative and/or an antioxidant. The line fish flesh is one or several of cod flesh, Spanish mackerel flesh, black sea bream flesh and freshwater fish flesh. The starch is one or several of potato starch, cassava starch, corn modified starch, pre-gelatinized starch, waxy corn starch, corn starch, potato modified starch, cassava modified starch, sweet potato starch and wheat starch. The skin roll has intense fragrance per se, can attract dogs and reinforces the interest and the appetite of the dogs to the product, and the dogs can not be sick of the product after the dogs eat the product for a long time. Meanwhile, fishy skin can replenish nutrient components required by the dogs and finally can be digested very well.

The invention relates to a method for preparing a natural fish essence which is prepared by applying a spanish mackerel enzymolysis liquid as a raw material through a Maillard reaction. A method for preparing the spanish mackerel enzymolysis liquid comprises the step of hydrolyzing crushed spanish mackerel with a mixed enzyme containing neutral protease and flavourzyme, wherein the weight ratio of the neutral protease to the flavourzyme is 1:0.1-10. The fish essence prepared by adopting the method has the characteristics of good characteristic and no fishy smell, strong natural feeling, high image true degree, better cooling feeling, harmonious and natural fragrance, delicious, full and soft meat taste, convenient, and simple and economic production process; raw materials of the method are low in cost and easy to obtain; the production process is easy and economical; and the product has the advantages of good use effect and high cost performance.

The invention relates to a domesticating method for wild Spanish mackerels, which comprises the steps of the selection of the water surface for domestication, the collection of the wild Spanish mackerels, artificial domestication, and breeding selection. The method overcomes the defects that the current resources of the wild Spanish mackerels decrease gradually, and the domestication of the wild Spanish mackerels and the large-area artificial culture are not broken through. By domesticating the wild Spanish mackerels, the method can domesticate and breed the Spanish mackerel parents having theadvantages of high quality and yield, stable production, strong disease resistance as well as convenient artificial culture and transportation, and being suitable for the culture environment in China. As for the fries bred by the domesticated Spanish mackerel parents, the survival rate is increased by 15%, and the yield is increased by more than 50% so as to greatly reduce the culture cost. The method has very fundamental significance for protecting the natural resources, meeting the market requirements and increasing the economic income of fishmen.

The invention relates to a production method for dietary fiber health-care fish sausage, comprising the following steps: common Japanese mackerel or spanish mackerel or yellow croaker is selected as raw material; after fish scales, heads, tails and internal organs are removed, the fish bodies are cleaned, fish is fetched and then is chopped and mixed, and 20g-30g of salt, 0.05g-0.15g of sodium nitrite and 1.5g-2.5g of complex phosphate are added in every 1kg of fish in order to pickle the fish; then 1.5g-2.5g of gourmet powder, 5g-10g of yellow wine, 0.2g-0.3g of sodium erythorbate, 1g-2g of pepper, 0.2g-0.4g of garlic powder, 0.6g-0.8g of shallot powder, 0.2g-0.4g of ginger powder, 3g-5g of meat essence, 4g-6g of carrageenan, 30g-40g of isomalto oligosacharide or/ and fructo-oligosaccharide, 10g-20g of soybean protein, 34g-40g of starch and 40g-60g of soybean dietary fiber as accessories are added into every 1kg of fish; then the fish is filled, shaped, packaged and sterilized after low-temperature kneading, thus, the fish sausage is produced. The fish sausage is rich in nutrition, fresh, fragrant and delicious and has the functions of relieving constipation and loosening bowel, reducing blood pressure, regulating blood sugar level, preventing and curing diabetes, preventing obesity, reducing weight and the like. The invention has advanced process, reasonable working procedure and feasible operation and is suitable for industrialized production.

The present invention relates to a processing method of Spanish mackerel, belonging to the field of fish fresh-keeping technology. Said processing method includes the following steps: soaking the pretreated fish body in a pickling liquor containing preservative, then drying and dewatering to obtain dried fish, then soaking the dried fish in a flavouring material liquor made up by using edible salt, monosodium glutamate, I+G, glutathione, white pepper, xanthoxylum, tea-polyphenol and water, further heating, drying to make its water content be 20-37%, then quickly cooling, shaping and vacuum packaging so as to obtain the invented product.

The artificial breeding process of wild Spanish mackerel includes capturing sexually mature parent fishes with drift net, squeezing live male fish to obtain sperm, squeezing live female fish to obtain egg cell, mixing the sperm and the egg cell in a fertilizing container with sea water via light shaking, shading the container for 3 min for artificial fertilization, washing the fertilized egg to eliminate sperm and other impurity, hatching the fertilized egg in slightly aired clean sea water at 18-22 deg.c and with salinity of 1.75-2.1 % for 40-55 hr, and culturing fish fry in clean sea water at 18-25 deg.c and with salinity of 1.75-2.1 % for 35-45 days to obtain Spanish mackerel fry. The present invention creates condition for large scale aquaculture of Spanish mackerel.

The invention provides a preparation method of food-borne fluorescent nanoparticles. The preparation method comprises the following steps: S1: baking salmon or Spanish mackerel at 150 to 350 DEG C for10 to 150 min; S2, immersing a baked sample into a polar organic solvent and extracting; carrying out rotary evaporation on an extracted mixed solution until the polar organic solvent is completely removed, wherein the mass and volume ratio of the sample to the polar organic solvent ranges from (1 to 1) to (1 to 3) and the extracting time is 2 to 48h; S3: re-dissolving by adopting water and a non-polar organic solvent and carrying out liquid separation to remove a non-polar organic solvent layer; adding the non-polar organic solvent and repeatedly extracting and degreasing until a water-phasesolution is clarified and transparent, wherein the mass and volume ratio of the sample to the non-polar organic solvent added each time ranges from (1 to 1) to (1 to 3); enabling water-soluble extract to be subjected to liquid column chromatography for collecting a fluorescent part; carrying out freeze-drying to obtain the product. The method provided by the invention breaks through a traditionalfluorescent nanoparticle preparation manner and has the advantages that a preparation process is simple and a prepared case has high biological safety and the like.

The invention provides a method for reasonably utilizing leftovers of Spanish mackerel and common Japanese mackerel. The method comprises the following steps: adding alkaline protease into leftovers of Spanish mackerel and common Japanese mackerel, performing enzymolysis until the fish meat is separated from fishbone, separating the fishbone on the lower layer, centrifuging the hydrolysate, separating the precipitate and supernatant, separating the oil phase and water phase in the supernatant, thereby obtaining the fishbone, proteins and hydrolysis products thereof as well as fish oil respectively. Therefore, the fishbone, proteins and hydrolysis products thereof as well as fish oil can be respectively utilized, the economic benefits of the fish enterprises are improved, and high-quality raw materials are provided for feed production processing enterprises, collagen protein production enterprises and gelatin production enterprises.

The invention relates to a making method for quick-frozen seasoned sliced Spanish Mackerel food. The method includes: selecting fresh or frozen and saline thawed fresh Spanish Mackerel as the raw material, subjecting the raw material Spanish Mackerel to decapitating and carcass opening, removing the dorsal spine, the belly bone and the gill from the fish body and performing tail reshaping treatment, then carrying out washing and draining and fishbone removal, conducting secondary washing and draining, then placing the fish body in a dish and performing quick-freezing till the fish body is hardened, slicing the fish body, subjecting the fish slices to secondary quick-freezing, then mixing the fish slices with the auxiliary materials shredded onions, shredded potatoes, shredded carrots, shredded green peppers and the seasonings pepper essential oil and butter in proportion, performing packaging, and conducting inspection to obtain qualified quick-frozen seasoned sliced Spanish Mackerel food. The making method provided by the invention has the advantages of advanced technology, reasonable processes, strong operability, and high making efficiency. The sliced fish food made by the method has the characteristics of rich nutrition, stable quality, long shelf life, and convenient eating.

The invention belongs to the technical field of marine product processing, particularly relates to a boneless cutting and processing technology for pickled spanish mackerel. The processing technology comprises the following steps: checking for the acceptance of raw materials, unfreezing and cleaning raw materials, removing fish heads, rinsing, slicing, finishing, removing nose fins, removing ventral spine, extracting fishbone, cleaning, touching for primary checking, rechecking by using an X-ray machine, cleaning, touching for secondary checking, cleaning, draining, preparing pickling liquid, cleaning, draining, slush freezing, cutting into chunks, freezing, performing quality inspection, grading, metering, bagging, vacuumizing, metal detecting, boxing, sealing, performing box inspection, warehousing and refrigerating. According to the boneless cutting and processing technology for pickled spanish mackerel, the pickled spanish mackerel produced by adopting the technology is less in loss of nutrient substances, free of food additives, delicious in taste, can meet double requirements of consumers for food nutritive value and food safety, free of fishbone, and is suitable for children and the aged to eat; the production cost of the products is reduced to the greatest extent, and the production efficiency is improved.

The invention discloses a fluorescent silk making method based on spanish mackerel organ and folium mori composite carbon dots. The fluorescent silk making method comprises the following steps: (1) preparing biocompatibile composite fluorescent carbon dots, namely preparing and extracting fluorescent carbon dots from spanish mackerel organs and folium mori by using a hydrothermal synthesis method;(2) breeding silkworms, namely spraying the prepared water-soluble fluorescent carbon dots on fresh folium mori, feeding 5 instar larva of silkworms with the folium mori, and feeding the composite fluorescent carbon dots into silk glands of the silkworms by virtue of absorption and conversion of the silkworms selves; and (3) collecting fluorescent silk, namely continuously feeding the silkworms with the folium mori with the fluorescent carbon dots till the silkworms spin and cocoon, and collecting silkworm cocoons after cocooning, thereby obtaining fluorescent silk. By adopting the method disclosed by the invention, no dip dyeing step is implemented in the whole process, no adhesive is used, tedious steps of water washing, drying and the like are avoided, under the condition that the natural quality of silk is not damaged, green preparation of the fluorescent silk is achieved, and silk with fluorescent properties can be made.

The invention belongs to the technical field of food, and discloses a Spanish mackerel stuffing of boiled dumpling. The stuffing comprises, by weight, 40-70% of Spanish mackerel flesh, 3-10% of egg, 1-2% of pure milk, 2-8% of lard, 2-8% of peanut oil, 10-30% of leek and 4-10% of flavoring. The Spanish mackerel stuffing of boiled dumpling contains abundant nutrients, and a plurality of high content vitamins. Especially, the Spanish mackerel with abundant nutrients and certain medicinal efficacy can effectively supplement and adjust nutrition required by human body, so as to realize efficacies of enhancing body immunity, resisting fatigue and delaying aging, etc. Besides, the boiled dumpling has a unique effect of multiple tastes and a flavor of delicate fragrance and freshness but not greasiness for eating, and thereby can be used as an anti-ageing staple food, which is for nutrition and health, and can be used as both medicine and food.

The invention discloses a method of ultraviolet-introducing oxidization of undaria pinnatifida polyphenol for enhancing gel property, wherein the method includes: unfreezing chilled Spanish mackerel,and separating meat and pulping the meat; on the basis of 20-60 g of the Spanish mackerel meat, adding 10-200 [mu]mol of undaria pinnatifida sporophyl polyphenol solution, homogenizing and mixing thecomponents, and performing UVA irradiation for 0.5-3.5 h; allowing the product to stand in a refrigerated manner to make fish sausage; heating the fish sausage in water bath, and performing cooling equilibrium to produce a fish sausage product having high gel strength. The method is suitable for industrial production and effectively improves the quality of fish sausage products.

The invention relates to a detection method for formaldehyde content in Spanish mackerel, belonging to the field of food safety of aquatic products. The detection method comprises the following steps: first preprocessing the Spanish mackerel, then extracting formaldehyde in the preprocessed Spanish mackerel with an ultrasonic extraction method to obtain crude extract, purifying the crude extract to obtain purified formaldehyde extract, adding hydrogen dioxide solution in an oxidizing reaction step so that the formaldehyde in the purified formaldehyde extract is oxidized into formic acid, titrating the formic acid with sodium hydroxide to obtain the content of the formic acid, setting a blank test and calculating the formaldehyde content in the Spanish mackerel according to the result of the blank test and the content of the formic acid, wherein phenolphthalein is taken as an indicator in the titration step. According to the detection method, the formaldehyde in the Spanish mackerel can be effectively extracted and detected, and the detection cost is low.

The invention belongs to the technical field of processing marine products, and relates to a processing method of Beijing-sauce pickled Spanish mackerel with skins and without bones. The method comprises the following steps: checking and accepting Spanish mackerels; cleaning the Spanish mackerels removing heads of the cleaned Spanish mackerels; slightly cutting the Spanish mackerels of which the heads are removed;; trimming the cut Spanish mackerels; removing nose fins; removing ventral spines; pulling out thorns; cleaning the Spanish mackerels of which the thorns are removed; detecting thorns for primary inspection; performing re-inspection with an X-ray machine; cleaning the re-inspected Spanish mackerels; detecting thorns for secondary inspection; cutting the Spanish mackerels into segments; soaking the Spanish mackerel segments in saline water; cleaning the salty Spanish mackerel segments; removing water; pickling the Spanish mackerel segments; rinsing the pickled Spanish mackerel segments; removing water; freezing the Spanish mackerel segments; examining the frozen Spanish mackerel segments; grading the examined Spanish mackerel segments; metering the graded Spanish mackerel segments; bagging the metered Spanish mackerel segments; performing vacuum pumping; performing metal probing; performing casing; performing re-weighing; sealing cases; baling the sealed cases; examining the bailed cases; and storing the examined cases, and refrigerating the stored cases. The Beijing-sauce pickled Spanish mackerel produced by the processing method disclosed by the invention is little in loss of nutrient substances, contains no food additives, and can meet the requirements of consumers for the nutritional value and the safety of food; the processing method adopts an industrial production technology, and is low in cost and high in production efficiency; the Beijing-sauce pickled Spanish mackerel is convenient and simple to eat, tastes good, and has diet therapy functions of refreshing mind and resisting aging, so that the Beijing-sauce pickled Spanish mackerel is a good product for performing diet therapy regimen.

The invention relates to Spanish mackerel paste. The Spanish mackerel paste is prepared from the following raw materials in parts by weight: 55%-65% of Spanish mackerel pulp, 5%-10% of chili sauce, 10%-15% of flour sauce, 5%-10% of diced fish, 2%-8% of salt, 2%-8% of sugar and 1%-3% of soybean sauce.

The invention discloses a method for breeding clownfish in a subtropical zone. The method comprises a daily breeding method and a reproduction period breeding method. The daily breeding method comprises the following steps that firstly, breeding water is prepared, wherein the temperature is 25-27 DEG C, the salinity is 29-31%o, and the pH value is 7.6-8.4; secondly, a breeding environment is prepared, wherein sea anemone or corallite is placed in the water, and sufficient light is guaranteed; thirdly, bait is prepared, wherein the bait comprises shrimp meat, Spanish mackerel meat, opossum shrimps or brine shrimps, and the bait is used for feeding the clownfish in a matched mode. The reproduction period breeding method comprises the steps that objects are placed in the water to provide attachment points for fish eggs, and the light shielding state is guaranteed; parent fishes are selected, wherein the largest one in a population is a female, and strong individuals with more contact withthe female are selected as males; bait is prepared, wherein the bait comprises shrimp meat, Spanish mackerel meat, opossum shrimps or brine shrimps, and the bait is used for feeding the clownfish ina matched mode. The clownfish breeding method suitable for the subtropical zone is formed, and the survival rate and reproduction rate of the clownfish are increased.

The invention relates to fast-dissolving instant seafood powder and a preparation method thereof and particularly relates to fast-dissolving instant seafood powder which is prepared from dry kelp powder and other raw materials by using a special preparation method and is capable of fast dissolving and instant and a preparation method of the fast-dissolving instant seafood powder, belonging to the field of foods. The preparation method comprises steps of crushing raw materials including completely air-dried kelps and Spanish mackerels without heads and tails by using a crusher, and grinding to 60-80 meshes; then, adding raw materials such as ground pepper, shallot powder and ginger powder according to the components, mixing and uniformly stirring to be pasty; drying a pot by heating, adding peanut oil, heating to 70-80 DEG C, then, pouring the pasty raw material into the pot to fry until the pasty raw material is cooked, taking out the cooked food, and placing the cooked food into a drying baker with the temperature of 25-35 DEG C to bake to be powdery; then, airing to be dry and packing to obtain a finished product; and unpacking when the fast-dissolving instant seafood powder is eaten, adding more than 2 times of hot water, and uniformly stirring to be soupy. The fast-dissolving instant seafood powder fills up the blank on the aspect of foods, enriches the diet life of people and is convenient to carry and eat.

The invention discloses seafood glutinous-rice dumplings and a making method thereof. The seafood glutinous-rice dumplings are made from, by weight, 100-200 parts of glutinous rice, 10-12 parts of cumin powder, 30-50 parts of mussels, 5-7 parts of salt, 20-40 parts of Spanish mackerels, 4-6 parts of soybean sauce, 15-25 parts of crab-flavored mushrooms, 8-12 parts of cooking wine, 10-12 parts of peanut oil and 100-200 parts of water. The seafood glutinous-rice dumplings develop new taste, the seafood contains plenty of protein and carbohydrates and is mixed with the glutinous rice to make the glutinous-rice dumplings both having rice flavor and mellow seafood flavor, the seafood glutinous-rice dumplings are suitable for most people to eat, and the added Spanish mackerels have the functions of lowering blood pressure and cholesterol and preventing and treating cardiovascular diseases and facilitate strengthening of tendons and bones and regulation of blood sugar after being eaten for a long time.

The invention provides a bionic fishtail structure driven by an eccentric wheel. The bionic fishtail structure comprises a deep caudal peduncle, a fishtail, the eccentric wheel and a micro-motor, wherein the deep caudal peduncle and the fishtail are prepared from a fiber reinforced composite material; the micro-motor and the eccentric wheel are contained in the deep caudal peduncle, the motor drives the eccentric wheel to move, and a tail fin of the structure is enabled to move. The bionic fishtail structure can realize complicated motion of fish such as Spanish mackerels, tunas and the like adopting a BCF (body-caudal fin flapping) propulsion mode, and has the advantages of high efficiency, low cost, light weight, simple structure and the like.

The invention belongs to the field of food processing, and in particular to a nutritional freeze-dried deep-sea fish porridge and a preparation method thereof. The invention the combines the Spanish mackerel with porridge, greatly improves the nutrition of instant food, and enriches the demand of people for nutritious instant food. The invention adopts the vacuum freeze-drying technology; the water in the raw materials of deep-sea fish porridge is directly sublimated to gas without liquidation, and the nutritional values of the raw materials are retained to the maximum level; the deep-sea fish porridge block is brewed by hot water, and rapidly scattered; the porridge has clear particles, and no adhesion or softness, so as to guarantee delicious taste and tender taste of the deep-sea fish porridge.

The invention discloses a method using Spanish mackerel to cooperatively produce cartilage polysaccharide and bone collagen active peptide. The method includes the following steps: 1) drying and crushing Spanish mackerel bones after cleaning; 2) placing bone powder under far-infrared rays to perform irradiation; 3) performing hot press extraction after mixing the bone powder and water; 4) using compound proteinase to perform enzymolysis; and 5) performing ultrafiltration and separation, and respectively obtaining cartilage polysaccharide and bone collagen active peptide. The method uses the far-infrared rays to make organism cells being at the highest vibration energy level, thus, biomacromolecule in the bone powder can be extracted and decomposed more easily during the follow-up hot pressextraction and enzymolysis, so that the cartilage polysaccharide and bone collagen active peptide with higher additional values can be decomposed and generated while the speed of enzymolysis processes are greatly accelerated.

The invention relates to the technical field of fish breeding equipment, and discloses breeding equipment for Spanish mackerel. The equipment comprises a feeding machine, a feeding port is formed in the inside of the top of the feeding machine, the bottom of one end of the feeding machine is fixedly provided with an installation plate I, the top of the mounting plate I is fixedly provided with a double shaft motor, the outer wall of an output shaft of the double shaft motor is fixedly sleeved with a reel I, the middle of an inner cavity of the feeding machine movably sleeves a rotating shaft I, and one end of the rotating shaft I extends to the outside of one side of the feeding machine. According to the breeding equipment, by arranging the installation plate I, the double shaft motor, therotating shaft I, a protruding shaft, a movable block, a movable shaft, a spring, a movable rod I, a shaking net, a mounting plate II, a mounting groove I, a fixed column, a movable sliding groove, aweight block, a sleeve plate, a limiting block and a mounting groove II, the shaking of a nutrient material entering the feeding machine from the feeding port is achieved, and the case that nutrientmaterial blockage under the cutting of a stirring piece causes insufficient cutting of the nutrient material is prevented.

A strain of bacillus thuringiensis for production of antioxidant peptides is provided; the bacillus thuringiensis has the nucleotide sequence shown in SEQ ID No.1. A screening method comprises the steps: adding corrupted Spanish mackerel flesh into sterile water according to the ratio of 1:10 (g/V), mixing uniformly, carrying out gradient dilution, then culturing for 24 h under a condition of the temperature of 28 DEG C, coating a beef extract peptone culture medium, carrying out primary separation, and carrying out further separation purification according to the ratio values of the transparent circle diameters of single bacterial colonies to the diameter of a bacterial colony; selecting strains with the larger ratio values of the transparent circle diameters to the diameter of the bacterial colony, and rescreening; with the beef extract peptone culture medium, a liquid casein culture medium without addition of peptone, a liquid casein culture medium without addition of L-tyrosine and a liquid casein culture medium as culture media, determining the enzyme activity values of the strains with the larger ratio values of the transparent circle diameters to the diameter of the bacterial colony; screening out 5 strains of bacteria with stronger enzyme activity; and according to sequencing results, showing the nucleotide sequence in SEQIDNO.1.

The invention provides a method for extracting Spanish mackerel chondroitin and Spanish mackerel bone collagen protein from marine Spanish mackerel bones simultaneously. When the Spanish mackerel chondroitin and the Spanish mackerel bone collagen protein are extracted, microwave medium baking temperature heat treatment is utilized, citric acid soaking demineralization efficiency can be improved, and accordingly a better effect can be achieved when protease is utilized to conduct enzymolysis. By means of the extraction method, high-purity Spanish mackerel chondroitin powder and Spanish mackerel bone collagen protein powder can be obtained, Spanish mackerel bone oil and Spanish mackerel calcium powder can be further produced in an auxiliary mode, comprehensive utilization of the Spanish mackerel bones is achieved, the method is scientific and environmentally friendly, and meanwhile the problem of chondroitin pyrogenic decomposition is avoided.

The invention relates to a production process of instant kelp and Spanish mackerel foods. The production process comprises the following steps: checking and accepting raw materials, thawing the raw materials, removing heads, slicing, removing belly bones, washing, cutting the bones, feeling the bones and checking, disinfecting, burying salt, washing the salt, carrying out primary curing, immersing with vinegar, peeling off skins, carrying out secondary curing, putting blocks, conveying the blocks into a flat plate machine, cutting, immersing kelps, boiling the kelps, putting into a plate, freezing, chopping, bagging, re-weighing, vacuumizing, enabling the products to pass through a metal detector, packaging and storing. The instant kelp and Spanish mackerel foods produced by the process can be instantly eaten; meanwhile, the instant kelp and Spanish mackerel foods do not need to be cooked, so that the loss of nutrition substances is extremely less; and double requirements for nutrition and health of instant consumer goods of consumers are met. Moreover, adopted seasonings are sour and sweet and any preservative is not added, so that the instant kelp and Spanish mackerel foods are safe and healthy. The foods produced by the process are convenient and simple to eat, have a good taste and also have the effects of lowering blood pressure, lowering blood glucose, lowering blood lipid, resisting coagulation and resisting radiation and are of good foods for dietary therapy and health maintenance.

The invention discloses tuna rice-dumplings. The tuna rice-dumplings are prepared from, by weight, 70-100 parts of sticky rice, 20-30 parts of tuna, 10-20 parts of Spanish mackerel, 20-30 parts of scallop, 10-20 parts of lentinus edodes, 10-20 parts of pork, 10-20 parts of vegetable oil, 3-6 parts of salt, 4-8 parts of soybean sauce, 3-5 parts of chicken essence, 4-8 parts of five spice powder, 10-20 parts of cooking wine and 5-10 parts of chequer-shaped indocalamus leaves. According to the tuna rice-dumplings, a great amount of protein and carbohydrate are contained in the tuna, and the sticky rice is further combined, so that the obtained rice-dumplings have rice fragrance and heavy tuna flavor and are suitable for being eaten by most people. The tuna rice-dumplings have the functions of lowering the blood pressure and cholesterol and preventing and treating cardiovascular disease, and it is favorable to strengthen tendons and bones and regulate blood sugar if the tuna rice-dumplings are eaten for a long time.