539 results about "Gill" patented technology

A drug delivery device for delivering hormonal and other veterinary treatments intra&ndash, vaginally. A substance dispenser (21) is separate from the supporting device (20). The dispenser is in the form of drug impregnated gills or vanes (6, 7). In other aspects the drug may be dispensed by a micro&ndash, pump in the supporting device or the drug may be coated on the dispenser.

The invention relates to a low-protein carp feed. The feed comprises wheat-middlings, wheat bran, rapeseed cake, soya bean meal, corn germ meal, alfalfa meal, spouting corn bran, fish meal, meat and bone meal, sesame seed meal, monocalcium phosphate, bentonite, soybean oil, lysine, methionine, choline chloride and a premix and is characterized in that: alternanthera philoxeroides, parthemum powder, garlic powder, pine needle meal and rhubarb powder are added into the feed. A processing method for the low-protein carp feed comprises the following steps of: smashing and / or grinding various components in the feed; adding various raw materials into a stirring machine for stirring; and packaging the stirred feed. The feed can enhance the immunity and disease resistance of low-protein carp, effectively lower the morbidities of enteritis, gill breaking, red skin disease and explosive bleeding disease of the low-protein carp, increase fry survival rate, promote growth and effectively lower the bait coefficient of the low-protein carp.

A fishing lure that has realistic motion when retrieved from a cast is presented. The lure has three sections: a head section, a tail section, and a mid-section. The head and tail sections are formed to resemble the head and tail areas of live bait. The mid-section has a series of segments that are joined by connectors that allow the segments to move back and forth when water impacts on the sidewalls of the segments. The overall shape of the fishing lure in one embodiment is a shad baitfish. Other embodiments include the overall shape of a lizard, a waterdog salamander, a blue gill fish, a goby fish, or a snake or worm.

Relating to a processing method for canned mackerel, the invention specifically provides a processing method for reducing histamine in canned mackerel. The processing method for reducing histamine in canned mackerel is characterized by simple and reasonable process, strong operability, and easy realization of large scale production. The method includes: using clear water to perform spray thawing on frozen mackerel; removing the head, the tail and the viscera from the thawed fish, cleaning bloodstains, black films and dirt in gills inside the abdominal cavity by clear water; cutting the fish body into fish blocks, washing them, and removing the remaining bloodstains; putting the fish blocks into salt sugar water to undergo soaking; canning the soaked fish blocks, then performing boiling in boiling water; cooling the boiled can to room temperature and draining water in the can; adding boiled salt sugar water into the cooled can, and keeping the headspace height at 0.8-1.0cm; adding a can cover, then conducting heat exhaust, and carrying out sealing while hot; employing high temperature and high pressure steam to conduct sterilization; performing cooling after sterilization; and wiping the moisture on the can surface, and carrying out casing and warehousing.

The invention discloses a method for making a food, in particular a method for making a freshwater mussel, which is characterized by comprising the following steps: preparing sauce; clearing up raw materials, and removing shell, gill and sausage of the mussel; kneading the freshwater mussel flesh with crude salt and then cleaning mucus kneaded out; repeating kneading for 2 to 3 times until no mucus exist; blanching the freshwater mussel flesh for 30 to 50 seconds and taking the freshwater mussel flesh out after washing and draining, and then slicing the freshwater mussel flesh into 2 to 3 slices, wherein the larger mussel can be sliced into a plurality of slices and the thickness is between 0.8 and 1.2 mm; washing and slicing scallion into slices with a thickness of 1 to 2 mm; soaking the raw materials, mixing and boiling the scallion and the sauce for 10 to 15 minutes at the temperature of between 95 and 100 DEG C, separating the scallion from scallion juice and naturally cooling the scallion and the scallion juice for later use; mixing and soaking the sliced mussel and the scallion juice at the temperature of between 95 and 100 DEG C for 20 to 25 minutes, and naturally cooling the mixture; and mixing and preparing the finished product, namely mixing and preparing the naturally cooled mussel and scallion juice and boiled scallion, wherein the weight ratio of the mussel juice to the scallion to the mussel is 1: 1-1.5: 1.5-2; sterilizing, namely keeping the mixture at the temperature of between 95 and 100 DEG C for 5 minutes; rapidly cooling the mussel; and packaging the mussel in vacuum. The method for making the freshwater mussel has the advantages of simple operation steps, easy operation, low manufacturing cost, unique taste, no damage to nutritious ingredients and convenient eating.

A method for smoking fish includes removing gill, scale, viscera, blood and bone from fish, salting for 20-30 hr, desalting in water for 10-15 hr, dripdrying, drying in air, and smoking at 28-35 deg.C for 5-10 hr. Its advantages are no destroy to nutrients, good enjoyment to eat it, and long storage time.

The invention relates to new methods and devices of a collapsible fish scoop-net apparatus, or hoop-net apparatus to catch insects, animals, birds and others. The opening of a net support frame, made from elastic material, can be closed in any fishing, or hunting situation by hand or automatically from a spring, electric or other power source, when the caught fish, animal or other catch is inside the net. All proposed methods of fish scoop-net apparatus can also act as a device together with a fishing rod instead of a hand lever. The separate method of invention relates to a soft net with a plummet, as a conjoint device with a fishing-rod, or with a fish-lure, or with a fish-bobber, where a soft net, driven by the force of a weight, slides over and along the fishing-line, then over the caught fish, entangling the back of the flippers, gills and flanks.

The invention discloses a shipboard fresh-keeping method for ocean pelagic fishes. The shipboard fresh-keeping method comprises the following steps of (1) pre-treatment: cleaning the fish body surfaces and the gills of the fished ocean pelagic fishes by clean seawater; (2) quick temperature lowering by cold seawater: feeding the fishes obtained in step (1) into cold seawater with temperature of -1 to 0 DEG C in a material and liquid ratio of 1g to (0.9 to 1.1ml), and soaking, so as to quickly lower the temperature of the fish bodies; (3) quick freezing: feeding the fishes obtained in step (2) into a quick freezing room with temperature of -22 to -24 DEG C, and quickly freezing for 5 to 7 hours; (4) coating the fishes with ice glaze and refrigerating: soaking the fishes obtained in step (3) into clean seawater, soaking for 50 to 70 seconds, coating the fishes with ice glaze, and refrigerating and storing in a cold storage with temperature of -21 to -25 DEG C. The shipboard fresh-keeping method for the ocean pelagic fishes has the advantages that the fresh-keeping effect is good, and the contents of histamine in the ocean pelagic fishes are greatly reduced.

The invention discloses an integrated primary processing device of fish. The integrated primary processing device comprises a conveying mechanism, an overturning mechanism, a pressing mechanism, a scaling executing mechanism, a maw ripping mechanism, a bowel cleaning mechanism and a gill removing mechanism, wherein the conveying mechanism comprises a conveyer belt and a conveyer belt driving mechanism for driving the conveyer belt to move; the overturning mechanism comprises a clamping mechanism and a rotation driving mechanism for driving the clamping mechanism to be in rotating motion; the pressing mechanism comprises a pressing block and a pressing block driving mechanism for driving the pressing block to move up and down; the scaling executing mechanism comprises a scaling piece, a scaling piece vertical driving mechanism and a scaling horizontal driving mechanism; the maw ripping mechanism comprises a cutting knife, a cutting-in driving mechanism and a maw gashing driving mechanism; the bowel cleaning mechanism comprises a bowel cleaning brush, a bowel cleaning brush rotation driving mechanism and a bowel cleaning brush feeding mechanism; and the gill removing mechanism comprises a gill cover lifting mechanism, a gill slice mincing mechanism and a spray nozzle. Through the adoption of the integrated primary processing device disclosed by the invention, tasks of performingscaling, ripping maws, cleaning bowels and removing gills of the fish can be sequentially completed, and the integrated primary processing device has the advantages of being high in consistency, highin automation degree and the like.

The invention provides a processing method of hypoallergenic canned crab meat, and relates to a food processing method. The processing method has the advantages of simple and reasonable process, strong operability and easy large-scale production; and the obtained canned crab meat has rich nutrition, delicious taste, long retention period and low sensitization and can be eaten conveniently. The processing method comprises the following steps: washing a whole crab, removing silt and dirt adhered to the external surface of the crab, removing a crab shell, crab gill and navel, and then washing; putting the whole washed crab in a boiling apparatus for steaming; cooling and refrigerating the whole steamed crab, and then distributing crab pieces for picking out meat; soaking the crab meat in aqueous solution, then taking out the crab meat, and rinsing and draining the crab meat; canning the drained crab meat, capping, sealing, sterilizing the canned crab meat, and cooling the sterilized canned crab meat; wiping off moisture on the can surface, smearing antirust oil, and typewriting on the can cap; and finally refrigerating the completely packaged finished product.