34 results about "Gadus" patented technology

An XO gadus sauce production process relates to the technical field of food processing and is characterized in that XO gadus sauce is obtained through processing and weighing of raw materials, stir-frying, boiling, filling and sterilizing. The finished product of XO gadus sauce is good in taste and easy to make, and operation is convenient.

The invention discloses an artificial fry rearing method for gadus macrocephalus. In the industry, researches on the gadus macrocephalus with significant economic values are still in blank, and researches on reproductive biology, artificial breeding, proliferation and the like of the gadus macrocephalus are not developed yet. The artificial fry rearing method for the gadus macrocephalus has the advantages that fries of gadus macrocephalus can be cultivated to adult fish successfully, fish fry quality can be improved, survival rate can be guaranteed, industrialized production can be realized smoothly, and theoretical foundation and technical support are provided for large-scale aquaculture of the gadus macrocephalus.

The invention discloses an artificial microparticle feed for clam worm larva and a preparation method thereof. The artificial microparticle feed is prepared from the following components: 35-50 parts of white fish meal, 5-15 parts of bean pulp, 10-15 parts of high protein flour, 5-15 parts of alpha-starch, 3-8 parts of scallop powder, 3-6 parts of squid liver powder, 2-5 parts of gadus protein hydrolysate, 2-5 parts of euphausiid powder, 2-5 parts of beer yeast, 3-5 parts of fish oil, 1-2 parts of soya bean lecithin, 1-2 parts of complex mineral salt, 0.5-1 part of decavitamin, 0.2-0.5 part of probiotics and 0.05-0.1 part of ethoxy quinoline. The preparation method comprises the steps of crushing, mixing, modulating, curing, swelling, granulating, drying, smashing, and sieving. The feed is high in protein and fat content, and reasonable in raw material component compatibility; nutritional ingredients of the feed can meet the requirement of rapid growth of clam worm larva, the stability is good, the soaking resisting time of the artificial microparticle feed in water is long, the dissolve-loss ratio is low, the preparation method and process are simple, the large-scale production is easily realized, and the breeding efficiency of clam worm larva is remarkably improved.

A gadus dried meat floss cake comprises, by weight, 180-190 parts of wheat flour, 30-40 parts of lotus root starch, 40-50 parts of rice flour, 10-20 parts of black soybean flour, 20-30 parts of konjaku flour, 8-10 parts of yeast powder, 50-60 parts of egg, 40-50 parts of codfish, 10-20 parts of eel meat, 50-60 parts of dried beef floss, 4-5 parts of calculus bovis, 6-7 parts of pearl, 5-6 parts of albizzia flower, 4-5 parts of radices hemerocallis, 5-6 parts of marigold, 4-5 parts of konjak leaves, 40-50 parts of yellow rice or millet wine, 20-30 parts of white vinegar, 10-20 parts of fresh ginger slice, 10-60 parts of white granulated sugar and appropriate water. According to the gadus dried meat floss cake, a plurality of kinds of powders such as the konjaku flour and the lotus root starch are used as the cake pig trotter materials, nutrition is abundant, the flavor is good, gadus and other meat containing animal protein are added, and protein needed by the human body can be supplemented. Meanwhile, albizzia flower and other extracts of Chinese herbal medicines with the function of soothing the nerves are especially added, and therefore the gadus dried meat floss cake has the very good function of soothing the nerves and is suitable for most people.

The invention provides a method of effectively removing fishy smell matters in Gadus protein hydrolysate. Fishy smell is removed by treating the Gadus protein hydrolysate with a high-voltage pulse electric field. The main fishy smell matters in the Gadus protein hydrolysate deodorized according to this technique are removed, a new idea is provided for aquatic deodorization, conditions are created for the development of functional foods made from aquatic protein hydrolysates, and the method has promising application prospect and good popularization value.