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33 results about "Ogonori" patented technology
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Ogonori, also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean. Ogonori is typically eaten cold and is a source of the thickener agar.
Processing method for specially-flavored pseudosciaena crocea fillets
ActiveCN103766974AMelt-in-your-mouthUnique tasteFood ingredient functionsFood preparationBiotechnologyLiver and kidney
The invention discloses a processing method for specially-flavored pseudosciaena crocea fillets, and relates to the technical field of aquatic product processing. The nutritional and flavored pseudosciaena crocea fillets are prepared by steps of fillet cutting, low-temperature flavoring, draining, seaweed and sesame powder preparation, sauce powdery slurry preparation, cooking and baking and the like. According to the method, nutrient-rich pseudosciaena crocea is used as a raw material, seaweeds rich in various vitamins, and minerals and sesames with effects of nourishing liver and kidney, enriching the blood and moistening dryness are used as seasonings, and seaweed and sesame sauce powder slurry on the surfaces melts in the mouth after being cooked and baked, tastes special and has high nutritional value; in addition, the pseudosciaena crocea fillets wrapped by the seaweed and sesame sauce powder slurry are thoroughly flavored by many kinds of sauces at low temperature for a long time, and taste fresh and tender.
Owner:宁德市富发水产有限公司
Soft-shelled turtle feed for preventing and treating parotitis as well as preparation method thereof
InactiveCN103875962AGuaranteed healthy growthEnhance disease resistanceFood processingClimate change adaptationBiotechnologyNutrition
The invention discloses a soft-shelled turtle feed for preventing and treating parotitis as well as a preparation method thereof. The soft-shelled turtle feed for preventing and treating parotitis is prepared from the following raw materials in parts by weight: 20-30 parts of sweet corn protein powder, 10-15 parts of wheat germ powder, 5-10 parts of sesame seed meal, 10-15 parts of alfalfa hay, 8-12 parts of wheat middling, 30-40 parts of marine fish powder, 6-9 parts of snail powder, 3-5 parts of dry sea sedge, 2-3 parts of radices trichosanthis, 1-2 parts of chrysanthemum leaves, 2-3 parts of plantain herb, 0.5-1.5 parts of centella, 1-2 parts of phaseolus radiates, 1.5-2.5 parts of hibiscus mutabilis, 2-3 parts of purslane and 1-2 parts of phagostimulant. The chrysanthemum leaves, plantain herb, centella, phaseolus radiates, hibiscus mutabilis and purslane are added to the feed provided by the invention on the basis of guaranteeing the nutrition requirement of soft-shelled turtle growth, and can play effects of clearing away heat and detoxifying, dispelling wind, removing stasis, fighting bacterium, diminishing inflammation, relieving pain and stopping blood, improve the disease resistance of soft-shelled turtles, can effectively prevent and treat parotitis of soft-shelled turtles, guarantee the healthy growth of soft-shelled turtles, improve the survival rate of soft-shelled turtles, reduce the cultivation hazard, and improve the economical benefit of farmers.
Owner:中科康源(唐山)生物技术有限公司
Apparatus for manufacturing grilled seaweed and method for manufacturing grilled seaweed
InactiveCN109561718AIncrease the crunchImprove securityFruit and vegetables preservationBaking ovenProcess engineeringBiology
Owner:CJ CHEILJEDANG CORP +1
Instant seaweed and preparation method thereof
InactiveCN107467559APromote absorptionRich tasteFood ingredient as flavour affecting agentFood ingredient as mouthfeel improving agentRough surfaceBiology
The invention provides a preparation method of instant seaweed. The preparation method comprises the following steps: (1) taking half parts by mass of flake seaweed, horizontally putting the flake seaweed in a mode of enabling the rough surface of the flake seaweed to be upward, uniformly and horizontally spreading sesame on the rough surface of the flake seaweed, uniformly and horizontally spreading a layer of flavoring agent on the sesame, and covering the sesame with the residual flake seaweed in a mode of enabling the rough surface of the residual flake seaweed to be downward, so as to obtain a primary product of the sesame sandwich seaweed; and (2) pressing the primary product of the sesame sandwich seaweed, obtained in the step (1), into pieces.
Owner:温州咚淘郎渔业发展有限公司
Novel microgranular feed for holothurian
InactiveCN102125189AEvenly dispersedSlow dissolutionFood processingClimate change adaptationCelluloseSoya bean
The invention relates to a novel microgranular feed for holothurian, comprising a basal feed formed by mixing fish meal, soya bean meal, sea mud, yeasts and vitamin premixes. The novel microgranular feed is characterized by being prepared through the following steps of: adding seaweed meal, sargassun thunbergii meal and algae meal to the basal feed, and then grinding to 200 meshes; adding water, and uniformly mixing; adding carboxymethyl celluloses and wheat glutens for coating at a temperature of 55 DEG C; carrying out vacuum drying, and then grinding stage by stage to manufacture granules with different granule diameters. The novel microgranular feed is uniformly dispersed in water, slowly dissolves out the nutrient components and has low sedimentation velocity and better withdrawing and retaining time in the water without polluting water.
Owner:DALIAN SHENGXIAN AQUACULTURE
Wild cultivation imitation method for pollution-free dendrobium officinale and barrel-frame-type seedling bed device thereof
PendingCN108401873ASafe winterFully meet the needs of the growing environmentGrowth substratesCulture mediaSulfateObserved Survival
The invention discloses a wild cultivation imitation method for pollution-free dendrobium officinale. The method comprises the steps that multiple sets of square white cooked plastic water barrels areput in the woodland one by one and are close to one another, and the upper edges of the water barrels are bent inwards and obliquely extend 5 centimeters downwards in the direction of 45 degrees; theinner sides of the obliquely-extending outer edges are coated with anhydrous cupric sulfate; three square wooden strips are evenly placed on each white cooked plastic water barrel at intervals; a plate-shaped square bamboo-woven board is flat placed on the three square wooden strips and laid as a seeding bed board, and three layers of planting mediums are fully placed on the seeding bed board; abottom-layer filtering layer with the thickness of 5 cm is laid by mixing pine bark with the size of 4 cm and seaweeds according to the ratio of 3:1, a middle layer with the thickness of 8 cm is laidby mixing pine bark with the size of 2 cm and seaweeds according to the ratio of 4:1, and an upper layer with the thickness of 2 cm is laid by mixing pine bark dust and seaweeds according to the ratioof 5:1; the white cooked plastic water barrels are filled with water, and seedlings subjected to seedling verification are planted on the mediums of a bamboo-woven seedling bed in March. By means ofthe method, the planting survival rate can be increased to 90% or above, and the harvesting cycle is shortened.
Owner:淦国英
An antibacterial packaging material of ready-to-eat seaweed with identification label for shelf life indication
ActiveCN109625599BReduce manufacturing costEasy to makeStampsFlexible coversBiotechnologyEngineering
Owner:FUJIAN AGRI & FORESTRY UNIV
Food ball for pet dogs
The invention discloses a food ball for pet dogs. The food ball comprises a hollow ball body with an opening, and food is contained in the hollow ball body. The food ball is characterized in that a rotationally connected cover plate is arranged in a position, which is close to the opening, inside the hollow ball body, and a bell is arranged on the cover plate; the food comprises 5-10wt% of ground seaweed, 30-40wt% of bone meal, 1-5wt% of probiotics and 10-50% of animal meat. Compared with existing pet food, the food can assist in maintaining nutrition intake balance of pets, increase the appetite of the pets, keep normal functions of intestinal tracts, increase the amount of exercise during feeding, promote digestion and absorption and enhance immunity.
Owner:INNOVATIVE CREATIONS
Composition with weight losing effect, health-care food and preparation method of health-care food
InactiveCN112089030AImprove water holding capacityRelative density is smallFood coatingBiotechnologyBrown seaweed
The invention discloses a composition with a weight losing effect, a health-care food and a preparation method of the health-care food. The composition disclosed by the invention comprises the following components in parts by weight of 10-100 parts of sea sedge, 5-10 parts of seaweed dietary fibers and 1-5 parts of brown seaweed organic solvent extract. The composition disclosed by the invention is rich in iron, calcium and other necessary elements for human bodies, and can effectively reduce the weight of the human bodies. The composition can be prepared into various types of health-care foods such as sandwich foods, and is easy to carry and eat by users.
Owner:威海世纪博康海藻有限公司
Seaweed-flavor seafood spring roll and method for making same
InactiveCN104719375ARich in calcium and ironFit for consumptionDough treatmentBakery productsBiotechnologyVegetable oil
The invention discloses a seaweed-flavor seafood spring roll which comprises a wrapper and fillings. The wrapper comprises, by weight, 40-50 parts of wheat flour, 7-10 parts of vegetable oil, 5-7 parts of salt, 14-16 parts of water and 5-10 parts of seaweed; the fillings comprise, by weight, 20-30 parts of conch meat, 30-40 parts of streaky pork, 40-50 parts of broad bean paste, 60-65 parts of glutinous rice flour, 20-25 parts of eggs, 9-14 parts of water, 8-10 parts of vegetable oil and 10-15 parts of sugar. The seaweed-flavor seafood spring roll and the method have the advantages of abundant nutrition, simplicity in making, good mouth feel, novel taste and the like.
Owner:朱春梅
Porphyra piece-by-piece feeder
ActiveCN111071825AFlip to releaseRapid continuous supplyArticle separationMechanical engineeringPorphyra dioica
The invention provides a porphyra piece-by-piece feeder and relates to the field of porphyra processing. The porphyra piece-by-piece feeder comprises a rack. Material supports are arranged on the rack. A discharge port is arranged at the bottom of the material supports. A rotary air head assembly and a lifting air head assembly driven by a lifting seat are arranged in the discharge port. A liftingair head transversely adsorbs porphyra pieces at the discharge port. The rotary air head longitudinally adsorbs, turns over and releases the porphyra pieces. An air distribution box used for distributing air for the lifting air head assembly and the rotary air head assembly is arranged on the rack. A fixed plate is provided with first upper air suction holes, first lower exhaust holes, second upper air suction holes and second lower exhaust holes. The lifting seat is connected with air baffles used for controlling opening and closing of the second upper air suction holes and the second lowerair suction holes. The lifting seat rises and drops to correspondingly control the lifting air head assembly and the rotary air head assembly to suck and exhaust air to alternately adsorb the porphyrapieces so as to complete piece-by-piece feeding of porphyra. The porphyra piece-by-piece feeder is simple and compact in structure, free of damage to porphyra, high in reliability, capable of turningover and releasing the porphyra pieces and particularly suitable for mechanized production of new porphyra products such as sandwiched seaweed.
Owner:LIANYUNGANG HAIGONG MASCH CO LTD
Nori-flavor chicken breast strips and processing method thereof
The invention discloses nori-flavor chicken breast strips and a processing method thereof. The nori-flavor chicken breast strips are prepared by dipping big chicken breast strips into pulp and enabling the big chicken breast strips to be wrapped in seaweed breadcrumbs. According to the nori-flavor chicken breast strips, big chicken breast meat is adopted, so that the chicken breast strips are high in protein content; due to the reasonable ratio, the chicken flavor is maintained and the rich taste is mixed into the chicken when the big chicken breast is fried, so that the single taste is avoided; the big chicken breast strips are wrapped in seaweed breadcrumbs, so that the loss of water in the big chicken breast meat can be prevented; nori is an algae food which is rich in mineral substances such as calcium, potassium, magnesium, phosphorus, and iron and is very high in content of iodine, and the phycobiliprotein of the nori has the functions of reducing blood glucose, resisting tumours, resisting aging and the like, so that the nori-flavor chicken breast strips are very beneficial to the health of people; the nori-flavor chicken breast strips are balanced in nutrition with meat and vegetables and have the external crisp mouth feel, further a novel eating method is formed; a novel food which is burnt in exterior, tender in interior, bright in color, rich in nutrition and convenient to eat can be formed, so that the eating, in a dining-table, for people is enriched.
Owner:WEIFANG RUNTIAN FOOD
A seaweed slice packaging device
The invention discloses a seaweed slice packaging device, which comprises: a plurality of wrapping paper conveying mechanisms arranged parallel to each other at intervals; a multi-line transfer mechanism arranged on the same side; a sealing mechanism, arranged at the end of each of the wrapping paper conveying mechanisms; a cutting device, arranged on the sealing mechanism; wherein, the multi-line transfer mechanism includes a dynamic clamping assembly, a multi-directional translation driving assembly, And a slice assembly, the multi-directional translation drive assembly is arranged between the dynamic clamping assembly and the wrapping paper conveying mechanism, the slice assembly is arranged on the multi-directional translation drive assembly; the slice Components can enter into said dynamic clamping component to pick up nori pieces at different points. The sub-point picking of the slicing component of the present invention can place multiple pieces of seaweed to multiple wrapping paper transmission mechanisms at the same time, so as to double the efficiency.
Owner:南通金鼎海苔有限公司
Seaweed baked food and manufacturing method thereof
ActiveCN106234494BFunctionalPromote digestionDough treatmentModified nutritive productsBiotechnologyNutrition
The invention relates to sea sedge baked food and a making method thereof. The sea sedge baked food includes a baked food semi-finished product and a seasoning sea sedge covering the baked food semi-finished product. The invention further provides a making method of the sea sedge baked food. The making method includes: adding a medicinal and edible functional raw material in a basic material to make the baked food semi-finished product, and meanwhile, preparing the seasoning sea sedge; and covering the baked food semi-finished product with the seasoning sea sedge to obtain the sea sedge baked food. The sea sedge baked food has heath care functions such as digestion promotion and immunity enhancement, and is nutritional, healthy and tasty snack food.
Owner:COFCO GROUP +1
Dried seafood with flavor and preparation method thereof
InactiveCN103444898BWith seafood flavorGreat tasteCheese manufactureFood scienceBiotechnologyAsparagus schoberioides
The invention discloses a flavor seafood dried tofu, which is made of the following raw materials in parts by weight: soybean 150-160, asparagus 6-7, kelp 4-5, wolfberry leaves 1-2, yellow skin leaves 1- 2. 1-2 persimmon leaves, 1-2 acacia peel, 2-3 cucumber fragrance, 1-2 Polygonatum odoratum, 1-2 jade butterfly, 2-3 privet privet fruit, 1-2 cloud wood fragrance, 2-3 baicalin baicalensis , cassia seed 2-3, sweet almond 2-3, sunflower seed kernel 5-6, seaweed powder 8-10; Add asparagus, kelp and seaweed powder in the dried tofu produced by the present invention to make dried tofu have seafood flavor, soybean First puffed and then refined to make the nutrients easier for the human body to absorb. Adding sunflower seeds and sweet almonds makes the dried tofu taste better. Promote blood circulation, reduce swelling, diuresis and laxative effect.
Owner:陈瑞
A kind of seaweed piece conveying device
ActiveCN114084414BAvoid accumulationEfficient shard delivery processPackagingArticle separationAgricultural scienceAgricultural engineering
Owner:南通金鼎海苔有限公司
Heat energy recovery and treatment system for baking seaweed products
ActiveCN111854353BEasy to collectSlow down the flowDomestic cooling apparatusClimate change adaptationWater storage tankMechanical engineering
The invention discloses a heat energy recovery and processing system for baking seaweed products. An outlet pipe is installed on the top of the oven, an output pipe is installed on the top of the outlet pipe, an exhaust pipe is installed on one side of the output pipe, and one end of the exhaust pipe is installed on a storage tank. On the top of the water tank, the exhaust pipe is connected to the heat exchange pipe through an adapter. The outer surface of the heat exchange pipe is covered with a number of heat conduction strips, and the inner side of the heat exchange pipe is installed with a deceleration ring. Water pipe, a booster pump is installed on one side of the water inlet pipe, through the exhaust pipe, the first restriction valve, the heat exchange pipe, the discharge pipe, the heat conduction strip, the deceleration ring, the air outlet fan and the temperature detector, the water vapor with heat Input into the heat exchange tube, reduce its flow speed, accelerate its heat exchange in the heat exchange tube, make the heat exchange effect more perfect, and circulate water supply through the water inlet pipe, booster pump and outlet pipe to ensure the temperature difference between inside and outside, and accelerate heat exchange.
Owner:苏迪(福建)生物科技有限公司
A kind of sandwich seaweed and its production process
The invention relates to a sandwich seaweed and a production process thereof, belonging to the technical field of seaweed food processing. The sandwich seaweed comprises the following raw material components in parts by mass: 20-28 parts of dried laver, 20-30 parts of white sesame, 10-20 parts of nuts, 15-25 parts of white granulated sugar, 0.5 ‑1.5 parts trehalose, 3.5‑4.5 parts maltodextrin, 4.5‑5.5 parts fructose syrup, 0.5‑1.5 parts vegetable oil, 1‑2 parts edible salt, 0.5‑1.5 parts starch, 0.5‑1.5 parts 0.25-0.75 parts of brewed soy sauce, 0.25-0.75 parts of yeast extract, 0.05-0.15 parts of mushroom essence, 0.25-0.75 parts of monosodium glutamate and 0.35-0.45 parts of phospholipids. The sandwich seaweed has a simple production process and high production efficiency, and the product is complete without large debris and mildew, and has a crispy taste and excellent taste.
Owner:阿一波食品有限公司
A seaweed steam drying device
InactiveCN109357517BImprove drying process efficiencyFull heating controlDrying solid materialsHeating arrangementThermodynamicsElectric machinery
Owner:JIAXING NEW CENTURY TOURISM FOOD CO LTD
Method for improving quality of sandwich seaweed through microwave and infrared combined baking
PendingCN113892604AEasy to keepLow production temperatureFood thermal treatmentFood ingredientsBiotechnologyIcing sugar
The invention relates to a method for improving the quality of sandwich seaweed through microwave and infrared combined baking, and belongs to the technical field of food processing. The method comprises the following steps of selecting large-size seaweed slices as raw materials, uniformly stirring and mixing sesame, white granulated sugar powder, trehalose powder, starch, edible salt, sodium glutamate and maltodextrin to form seasoning powder, uniformly scattering the seasoning powder on a first piece of seaweed, covering the first piece of seaweed with a second piece of seaweed to form a composite sandwich structure, and carrying out combined baking to obtain the sandwich seaweed with the water content less than 2.0%. According to the method for improving the quality of the sandwich seaweed through microwave and infrared combined baking, the sandwich seaweed produced through microwave and infrared baking is low in production energy consumption, excellent in product color and luster, good in flavor and high in retention rate of nutritional ingredients such as protein ash and fat, and the limit value of microorganisms reaches the national standard.
Owner:JIANGSU ACAD OF AGRI SCI
Natural gas oven for processing seaweed product and operation method of natural gas oven
ActiveCN111727983AUnified colorSolve for uniformityDispersed particle filtrationBaking ovenAutomatic controlProcess engineering
The invention discloses a natural gas oven for processing a seaweed product. The natural gas oven structurally comprises a main machine body and a digital control computer for carrying out automatic control on a whole machine, wherein a processing box is arranged in the main machine body; one or more partition plates are arranged in the processing box; and the main machine body comprises a naturalgas combustion device, a temperature adjusting device for adjusting temperature of an output gas, a filter device, an output pipe, processing box cooling connection pipes, an exhaust pipe and an exhaust monitoring device. According to the natural gas oven for processing the seaweed product, the condition that the product is easily burnt due to uneven temperature is improved through the arrangement of the partition plates and the processing box cooling connection pipes; through the arrangement of the partition plates, a large space of the oven is divided into a plurality of smaller spaces, sothat the temperature in the spaces after air intake is quickly unified and the processing stability is improved; and meanwhile, the temperature is successively reduced from bottom to top, so that thecolor of the seaweed product is uniform and the quality of the product is improved.
Owner:苏迪(福建)生物科技有限公司
A natural gas oven for processing seaweed products and its operating method
ActiveCN111727983BUnified colorSolve for uniformityDispersed particle filtrationBaking ovenNumerical controlAutomatic control
The invention discloses a natural gas oven for processing seaweed products. The structure includes a main body and a numerical control computer for automatic control of the whole machine. A processing box is arranged inside the main body, and a There are one or more partitions, and the main body includes a natural gas combustion device, a temperature adjustment device for adjusting the temperature of the output gas, a filter device, an output pipe, a cooling connection pipe for the processing box, an exhaust pipe, an exhaust gas Monitoring device, the natural gas oven used for seaweed product processing improves the problem of uneven temperature and easy scorching by setting partitions and cooling connection pipes in the processing box. By setting multiple partitions, the space of the large oven is divided into multiple A relatively small space, so that the temperature in the space after the air intake is quickly unified, which improves the stability of processing. At the same time, the temperature is lowered sequentially from bottom to top, which can make the color of seaweed products uniform and improve product quality.
Owner:苏迪(福建)生物科技有限公司
Thick gravy sandwiched seaweed and its processing technology
The invention relates to a process for processing thick-straw sandwiched seaweed, which comprises the following steps: single-sheet delivery: two rows of single-layer seaweed sheets are intermittently transported to a roller coating station; The sizing seaweed sheet is controlled by the annular fine groove on the roller surface of the steel roller and the pressing sheet inserted into the annular fine groove to control the sizing seaweed sheet to smoothly pass through the roller coating device without sticking to the roller; the sizing seaweed sheet in one row is sequentially transported to the coarse material The cloth position and the fine material cloth position are used to obtain the loaded seaweed sheet; the unfabricated sized seaweed sheet is turned over and covered on the upper surface of the loaded seaweed sheet; baked until the moisture content is below 2.5%; cooled to 60 ° C for lamination, and then cooled Cut at 45-50°C; cool and pack. The invention can ensure the uniformity of the slurry, basically does not have the phenomenon of slurry accumulation, is convenient to control and achieve the preset slurry amount, greatly improves the production efficiency, and the prepared sandwich seaweed product has a crisp taste and meets the requirements of GB / T23596.
Owner:JINJIANG LILV FOOD
Universal uniform heating and roasting device for seaweed products processing
ActiveCN111838218BScientific and reasonable structureEasy to useBaking ovenSpecial goods bakingThermodynamicsHeater Rod
The invention discloses a general-purpose uniform heating and baking device for processing seaweed products. A baking oven is fixedly installed at the top and bottom of a roller conveyor belt. A driving motor is installed at one end of the baking oven. The output shaft of the driving motor is fixedly connected with a driving shaft. The driving shaft is fixedly sleeved with a driving gear outside one end, and a driven gear is placed inside the oven away from the driving gear. The driven gear and the driving gear are connected by a toothed rubber belt, and the outer side of the toothed rubber belt is installed with a rubber rotation through a screw. The outside of the rubber rotating cylinder is evenly fixed with heating rods. Compared with the prior art, the present invention has the beneficial effect of baking the surface of the seaweed product in two directions through the ovens at the top and bottom, so that the surface of the seaweed is baked The roasting is more uniform. During the roasting process, the heating rod moves with the seaweed, so that the seaweed can be roasted all the time during the movement of the seaweed. While reducing the baking time of the seaweed, it can improve the roasting quality of the seaweed.
Owner:安徽欢乐禧禧食品科技有限公司
Rice-seaweed roll production device
PendingCN107126117AEnsure water balanceOvercome the disadvantage of not being able to extractKitchen equipmentRice dishesStructural engineering
The invention provides a rice-seaweed roll production device, which comprises a placement plate, uprights, springs, pressing plates, mounting plates, a socket, a pin, big bolts, and small bolts; the placement plate is composed of a flat plate and a curved rolling plate, the flat plate is of a thin rectangular structure, the two uprights are respectively mounted in T-shaped holes of the left side and right side of the placement plate, and the sides of the uprights are provided with vertical adjusting slotted holes; the pressing plate and the mounting plate are respectively welded on the bottom surface and top surface of each spring; the assembly of the pressing plate, the spring and the mounting plate is mounted in from a spring hole of the top of each upright from top down; a middle shaft of the socket is mounted in the vertical adjusting slotted hole of the left upright, and each socket plate of the socket is provided with two insertion holes; the pin is inserted into the vertical adjusting slotted hole of the right upright from the right to the left, and a U-shaped pin of the pin is inserted in the insertion holes of the socket. The edge of the inner end of a piece of seaweed is inserted into the gap of the U-shaped pin, a rocking handle of the pin is rotated, as a result, the piece of seaweed is rolled up, and rice and other materials are rolled into the piece of seaweed. The device is practical and reliable, and seaweed cannot be easily broken.
Owner:NINGDE VOCATIONAL & TECHN COLLEGE
Sargassum sea sedge and preparation method thereof
PendingCN112544913AImprove astringent and other odorsIncrease economic outputFood ingredientsEngineeringSargassum
The invention provides sargassum sea sedge and a preparation method thereof. Through the exploration of the manufacturing process and the optimum process condition of the sargassum sea sedge, the seasoned instant sargassum sea sedge can be successfully developed; foreign taste, such as astringent and fishy, of sargassum can be effectively improved through a specific deodorization scheme, and the taste and flavor of the sargassum sea sedge is excellent; through the optimizing of conditions of each step in preparation process and the intercoordination of impacts on front and back links, the optimal preparation scheme of the sargassum sea sedge can be obtained; and the sargassum sea sedge is low in processing cost, and a novel outlet can be provided for the increasing of economic output values of the sargassum.
Owner:GUANGDONG OCEAN UNIVERSITY
Laver paging feeder
A laver paging feeder, which relates to the field of laver processing, includes a frame, on which a material rack is arranged, and a material drop opening is provided at the bottom of the material frame; a rotating air head assembly is arranged in the material drop opening and driven by a lifting seat The lifting air head assembly; the lifting air head absorbs the laver sheets at the blanking port horizontally, the rotating air head absorbs and turns over and releases the laver sheets vertically, and the air distribution system for the lifting air head assembly and the rotating air head assembly is installed on the frame. The air distribution box is equipped with the first upper air suction hole, the first lower air exhaust hole, the second upper air suction hole and the second lower air exhaust hole on the fixed plate; the lifting seat is connected with the control second upper air suction hole And the windshield for the opening and closing of the second lower air hole, through the lifting of the lifting seat, the corresponding control of the suction and exhaust of the lifting air head assembly and the rotating air head assembly realizes the alternate adsorption of laver, and completes the page feeding. The invention is simple and compact, does not damage the vegetables, has high reliability, can turn over and release laver sheet materials, and is especially suitable for mechanized production of new laver products such as sandwich seaweed.
Owner:LIANYUNGANG HAIGONG MASCH CO LTD
A cutting and harvesting device for strip-shaped aquatic products
ActiveCN107711054BEasy to move and fine-tuneFlexible mobile fine-tuningHarvestersFisheryAquatic product
Owner:ZHEJIANG JINWANGDA FOOD CO LTD
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