107 results about "Puffer fishes" patented technology

The invention discloses an extraction method for high-purity tetrodotoxin, which is mainly used for extracting tetrodotoxin from animal feed puffer fish seeds and livers by jointly utilizing the methods of ultrasonic fast dissolving out, organic solvent derosination, plate frame multi-level filtration, positive ion exchange resin, small film filtration, high-performance liquid preparation and the like and obtaining high-purity high-stability tetrodotoxin crystals. Tetrodotoxin has the effect of blocking a sodium ion channel is obvious in analgesic effect and free of dependency and is widely used in advanced cancer, postoperative pain relieving, de-addiction curing of drug abuse and the like. Extraction and preparation of high-purity tetrodotoxin can provide the possibility of developing a novel high-efficiency pain killer free of dependency.

The invention discloses a puffer fish bioactive peptide and a preparation method thereof and belongs to the technical field of ACE (Angiotensin Converting Enzyme) inhibitory peptides. The preparationmethod of a puffer fish bioactive peptide comprises the following steps: S1, preparation of a puffer fish enzymatic hydrolysate; S2, ultrafiltration separation of the puffer fish enzymatic hydrolysate; S3, separation and purification of polypeptide; S4, sequence identification of polypeptide; and S5, polypeptide synthesis and activity determination. According to the puffer fish bioactive peptide,the bioactive peptide is octapeptide, and the amino acid sequence of the puffer fish bioactive peptide is PPLLFAAL (Pro-Pro-Leu-Leu-Phe-Ala-Ala-Leu). According to the puffer fish bioactive peptide andthe preparation method thereof, the puffer fish skin is adopted as a raw material, an octapeptide amino acid sequence is obtained, and the prepared polypeptide has the ACE inhibitory activity.

A refreshing method for keeping blowfish fresh relates to the refreshing treatment technical field of aquatic products. The method comprises the following steps of: slaughtering the fresh blowfish, peeling off the skin, wiping off the abdominal organs, gills and eyes, cleaning the bloodstain, putting the blowfish into the pickle for 2 hour plus or minus 0.1 hour, taking out for sterilization and embalmment, vacuumizing the blowfish and carrying out freeze preservation at minus 30 to minus 18 DEG C. The blowfish loses the toxin totally after the treatment, and can be cooked easily as other fishes, guarantees the safety of the food, and simultaneously maintains the taste of the fresh blowfish.

The invention discloses a puffer fish preserving ice-temperature method. The puffer fish preserving ice-temperature method comprises the steps as follows: 1, preparing a biological preserving agent solution and dividing the biological preserving agent solution into two parts; 2, preparing one part of the biological preserving agent solution into ice blocks by an ice making machine; 3, killing bought fresh live puffer fish, removing the head and inner organs, cutting the puffer fish into pieces, rinsing the puffer fish pieces by sterile water, cooling the puffer fish pieces by crushed ice blocks for 15-30 minutes, and soaking the cooled puffer fish into the biological preserving agent solution for 1-3 minutes; 4, putting the ice blocks containing the biological preserving agent solution into a square stainless steel barrel, so that the puffer fish is surrounded by the ice blocks; 5, covering the surface of the puffer fish with a small quantity of crushed ice, so that the puffer fish iscovered sufficiently by the ice blocks; 6, putting the square stainless steel barrel into a refrigerating cabinet with the temperature of 2-8 DEG C for storing; and 7, supplementing the ice blocks containing the biological preserving agent solution in good time during the storage. Compared with the storage of the puffer fish under the storage conditions with purified water and the ice blocks, thepreserving agent can obviously prolong the shelf life of the puffer fish by 8-9 days; and the puffer fish preserving ice-temperature method is simple and feasible in operation, good in preserving effect and has good application value.

The invention discloses a process for improving a nutritional value of puffer fish skin, and belongs to the technical field of marine biology. The process includes the following steps that the pufferfish skin is taken as raw materials, a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology are integrated to prepare anddevelop puffer fish skin polypeptide biological products with high in-vitro antioxidant capacities, mixed bacteria aerobic fermentation strains mainly include candida utilis, bacillus subtilis, and bacillus coagulans. According to the process, obtained puffer fish skin polypeptides have the strong antioxidant capacity, an extracting solution is subjected to concentration, absorption and drying, alcohol-precipitation or resin purification and other treatments according to application ways, so as to meet efficient utilization in health care, food, medicine and other fields; and the process technology is simple and efficient, obtained products have the strong antioxidant capacity and the free radical scavenging capacity, product stability is strong, the production cost is low, and industrialproduction and large-scale promotion are easily conducted.

The invention relates to a method for identifying and classifying the quality of puffer fish flesh, and the method comprises the following steps: (1) proportioning a preparation solution, namely preparing a solution containing potassium chloride, EDTA (Ethylene Diamine Tetraacetic Acid)-2Na and boric acid, and adjusting the pH value to 7.0 by utilizing sodium borate, thus obtaining the preparation solution; (2) preparing a sample: taking a 5g sample in the depth about 0.5cm from the epidermis of the back of puffer fish, cutting the flesh to be thin by utilizing a knife and grinding in a mortar for 5 minutes; placing into a homogenizer, adding 30ml preparation solution and homogenizing at an intermediate speed for 2 minutes; centrifuging at the intermediate speed in a centrifugal machine for 15 minutes and abandoning the supernatant; adding a small amount of preparation solution to the precipitates and stirring by utilizing a glass rod; and repeating the steps for three times; collecting the precipitates, and dissolving the precipitates by utilizing 30ml preparation solution, thus obtaining the suspension of the sample; and (3) detecting: observing at 10*10 multiples by utilizing a microscope, measuring the muscle fiber length of each sample by utilizing computer software and computing the average value. The method provided by the invention can be used for improving the accuracy of the classification and is beneficial to the specification and perfection for the quality of the puffer fish flesh.

The invention relates to a method of fine processing of puffer fish. Firstly, puffer fish is cleaned and treated to remove blood, and then the detoxication treatment is performed by cutting off the fish fins, the mouth, the skin, the eyes, the gill and the viscera. Secondly, the edible part treatment is performed and comprises head, body and bone treatments. Further, the blood, the mucosa, the mucilage, the subcutaneous tissue, the fin, the skin, the mouth, the eyes, the gill and the viscera produced in the process are collected and placed in a dish for inedible parts. Finally, the treated muscle, head, rib and spinal bone are soaked in clear water for 3-6 hours at 0-2 DEG C (the soaking water is replaced for 3 times) and then placed in a dish for edible parts. The method reduces tetrodotoxin and inedible parts to the greatest extent, ensures the safety and sanitation of the processed puffer fish products, and ensures the safety and stability in edibility of puffer fish after long-term preservation.

The invention relates to an incubation device for puffer fish eggs. The incubation device for puffer fish eggs comprises an outer basin body, an inner basin body, an incubation screen and a water feed tube, wherein the basin bottom plate of the inner basin body is hollow; the inner basin body is arranged in the outer basin body; a gap is formed between the inner wall of the outer basin body and the outer wall of the inner basin body; the incubation screen is arranged on the upper surface of the basin bottom plate of the inner basin body; the water feed tube is transversally erected above the basin edge of the inner basin body; a water feed hole is opened in the water feed tube; and the water feed hole is located in the basin opening range of the inner basin body. The incubation device for puffer fish eggs disclosed by the invention has the advantages of being simple in structure, high in hatchability, suitable for large-scale production, simple and convenient to operate, and the like.

The invention provides an application of an HRM primer for identification of puffer fishes and other fish products, wherein the HRM primer has the following sequences: a forward primer COIHRM168 is 5'-CCCCTTATAATCGGAGCCCC-3' and a reverse primer COIHRM255 is 5'-GCAGAAGGAGGAAGGATGGG-3'; or forward primer COIHRM175 is 5'-TAATCGGAGCCCCAGACATG-3' and a reverse primer COIHRM262 is 5'-GATGCGAGCAGAAGGAGGAA-3'.

The invention discloses a micron-sized puffer fish epidermal spine contour modeling method based on image processing, and the method comprises the steps: firstly obtaining a microscopic image of a target sample located in the same focal plane through a microscopic technology, and then obtaining the complete contour of a sample image; obtaining a CAD file of the contour image by means of software;reconstructing a coordinate system through CAD software and obtaining contour spline points in batches; finally, achieving fitting of contour curve spline points in MATLAB, obtaining a high-precisionsample contour curve mathematical expression, and therefore establishing a three-dimensional model. According to the method, the mathematical model of the outline of the micro sample piece can be obtained only through computer software, operation is easy and economical, meanwhile, local characteristic parameters can be extracted according to results, the modeling efficiency and quality are improved, and the problem that in the prior art, the modeling precision of the micro sample piece is low is solved.

The invention discloses a puffer fish surimi product and a preparation method thereof, and belongs to the technical field of surimi products. The preparation method includes the following steps: S1, performing pre-processing on fresh puffer fish; S2, rinsing puffer fish meat, and performing dehydration; S3, chopping and mixing the puffer fish meat after the dehydration of the S2 is completed, adding salt during chopping and mixing, performing chopping and mixing for 3-7 min, adding starch, transglutaminase and soy isolate protein to chop and mix for 2-3 min, and adding flavoring to chop and mix for 2-3 min, wherein the puffer fish meat and additives include, by mass in parts, 50-70 parts of the puffer fish meat, 0.5-3.5 parts of the salt, 4-12 parts of the starch, 0.5-2 parts of the transglutaminase, 1-3 parts of the soy isolate protein and 22.1-28.2 parts of the flavoring; and S4, heating the puffer fish surimi by adopting a manner of two-stage water bath heating, heating temperature being 30-100 DEG C and heating time being 40-90 min. Through the puffer fish surimi product and the preparation method thereof, the prepared puffer fish surimi product can be excellent in gel performance and good in taste.

The invention discloses a preparation method of puffer fish low-fat protein powder. The preparation method comprises the following steps: (1) making soup of a puffer fish byproduct under a high pressure, and filtering and separating to obtain fish bone residue; (2) drying the fish bone residue, grinding and sieving to obtain fish bone meal; (3) performing double-enzyme composite enzymatic hydrolysis of the aqueous solution of the fish bone meal, and performing enzyme deactivation to obtain fish bone enzymatic hydrolysate; (4) removing the fishy smell of the fish bone enzymatic hydrolysate by use of activated carbon, and separating and concentrating to obtain light brown emulsion; (5) performing vacuum freeze drying to the emulsion to obtain puffer fish low-fat protein powder. The preparation method disclosed by the invention avoids the fishy smell of the raw material and the bitterness generated in the enzymolysis process, causes little environmental pollution and amino acid damage, improves the enzymolysis efficiency and the product yield and lowers the production cost.

A method of detoxifying the egg of puffer fish for creating healthy foodstuffs which includes the steps of heating the eggs of puffer fish and ginger root at a temperature of 100-200° C. for 30-40 minutes and drying the heated egg composition, and repeating the heating and drying steps a multiplicity of times to produce a detoxified product.

The invention discloses a preparation method for quick-frozen bridge-crossing puffer fishes. The preparation method comprises the following steps: killing to obtain meat, rinsing, seasoning, pickling, preparing steamed dumplings, packaging and quick-freezing. The puffer fishes are delicious in meat; the traditional edible method comprises steaming, braising and the like and the killing is inconvenient; the puffer fishes are toxic and unsafe. According to the invention, the puffer fishes, which are artificially bred, are used, so that high safety in eating is achieved, good convenience and quickness in preparation are achieved, and the quick-frozen bridge-crossing puffer fishes are eaten through different modes, smooth and tender in mouthfeel and are suitable for families.