58 results about "Whitebait" patented technology

The invention discloses a preparing method of whitebait fishpaste acid. The preparing method comprises the following steps: firstly salting whitebaits, then preparing sticky rice sweet wine, finally mixing the salted whitebaits, zao peppers and the sticky rice sweet wine in a proportion, sealing and fermenting to obtain the whitebait fishpaste acid. The whitebait fishpaste acid is same as or superior to traditional fishpaste acid in the aspects of color, texture, flavor, and nutrition and the like, and the main nutrient contents of the whitebait fishpaste acid, such as total acid, reducing sugar, total sugar, protein, fat and the like, are not obviously different from those of the traditional fishpaste acid; heavy metals such as Hg, Pb, Cd, As, Sn and the like are not detected in the whitebait fishpaste acid, the contents of Ca and Zn are higher, the contents of Cu and nitrite are respectively 1.281mg / Kg and 0.125mg / Kg, both far lower than corresponding national health and safety standards; and the preparing method provided by the invention solves the problem of limitation of key raw materials in traditional fishpaste acid processing, protects and inherits the traditional cooking culture of the Miao nationality and traditional fermentation food fishpaste acid.

The invention relates to the technical field of fish propagating, in particular to a technique of artificial insemination and hatching zygote for whitebait and is provided with 1. artificial insemination process: extruding semen and an egg granule in a container, adding normal saline of 0.004 to 0.008 percent, stirring and standing for 2 to 3 minutes; 2. fertilized egg hatching process and prophase hatching: the fertilized eggs are arranged in a hatching chamber and is poured into a hatching tray after sterilized by the normal saline of 0.004 to 0.008 percent and hatched by adding purifying water; the temperature of the hatching chamber is 16 to 20 DEG C, avoiding air, lighting and avoiding from being directly irradiated by sunshine and changing water as well as controlling the water temperature; anaphase management: after the fertilized eggs begin to emerge, stopping changing water and sterilizing, adding purifying water and arranging the fries beginning to swim flatly into a culture pool after 48 to 72 hours. The technique of the invention adopts a reasonable and scientific method and has the processes of sterilizing, water quality control, temperature control, appliance control and environment control, etc., which greatly improves the yield and quality of the fries.

The invention provides canned freshwater fish and a preparation method thereof. The canned freshwater fish comprises raw material fish, edible oil, red onions, fresh ginger, pod pepper powder, pepper salt embryos, ground pepper, cumin powder, white spirit, panicum miliaceum sauce, hot chili oil and pleurotus eryngii. According to the canned freshwater fish provided by the invention, natural spices and whitebait are mixed, the prepared canned whitebait is free of an artificial preservative, and the canned whitebait can be stored for 18 months only through high-temperature sterilization.

The invention discloses a primer and a method for molecular identification of new whitebait species in Taihu Lake, which belong to the molecular biology DNA mark field. The primer sequence is ND5L (5'-CTTGGTGCAAATCCAAGCAGGAAC-3), ND5R(5'-GCTTACTCGTGGCCTGAGCCGA-3'); The identification method comprises the following steps: 1)using the primer pair for PCR amplification on total DNA of a new whitebait experiment specimen in Taihu Lake, 2)purifying the PCR products, copying and cloning, and sequencing to obtain a ND5 gene complete sequence; 3)comparing the experiment specimen with the ND5 gene complete sequence of related species to construct a standard flow biological genealogical tree; 4)acquiring the complete sequence of gene of a fish sample to be detected by the above method, adding the sequence in the step 3) to reconstruct a detection flow biological genealogical tree; and 5)analyzing and comparing. The primer and method are used for accurately identifying and classifying species with non morphology, and provide scientific identification basis for artificial culture and hybridization of species as well as genetic research.

The invention provides a health care whitebait ball food capable of controlling the hyperlipidemia disease, relating to the field of health care whitebait ball food. The health care whitebait ball food comprises the following raw materials in parts by weight: 100 parts of whitebait meat, 10-30 parts of corydalis decumbens liquid extract, 20-30 parts of starch, 1-5 parts of cooking wine, 1-5 parts of table salt and 8-20 parts of clear water, wherein the corydalis decumbens liquid extract is prepared by corydalis decumbens and rhizome of henon bamboo shoot according to the weight ratio of 10:(7-10). The health care whitebait food is sweet and mellow in taste, and the new flavor of hairtail food is added into the health care whitebait food; the whitebait meat has the functions of tonifying deficiency, moistening lung and invigorating stomach, and the corydalis decumbens, the rhizome of henon bamboo shoot and lotus seeds can be used for adjusting the balance of the five internal organs including heart, liver, spleen, lungs and kidneys, regulating qi-flowing for strengthening spleen, inhibiting thirst, dispersing blood stasis and clearing away turbid material, so that the aim of reducing blood fat can be achieved; therefore, the health care whitebait food is suitable for the food auxiliary health care for controlling the hyperlipidemia disease.

The invention discloses a preparation method of a seafood flavor. The preparation method includes subjecting quickly-frozen whitebait to microwave radiation thermal treatment, cooling the whitebait, and mashing the whitebait; allowing enzymolysis with a compound flavourzyme and a flavourzyme, after enzymolysis, performing filtering and centrifuging to obtain an enzymatic hydrolysate subjected to Maillard reaction to obtain a flavor enhancer, and adding the flavor enhancer to a flavor. By subjecting the whitebait to microwave / ultrasonic and immobilized enzyme combination, the flavor and fresh of the whitebait can be well reserved; ultrasonic enables efficient reaction, with low cost and no pollution, and operating is convenient; the seafood flavor has unique flavor and fresh and has a promising market prospect in flavor application.

The present invention relates to a method for determining a plurality of minor elements in the body of the whitebait from different producing areas. The invention is characterized in that the specimen of the whitebait is transferred into a refrigerator for storing. The specimen of the whitebait is washed with after thawing and is baked to a constant weight in a drying cabinet. The dried specimen of large whitebait is grinded to powder and is arranged in a dryer in pickle. The dried specimen of large whitebait is taken into a Teflon decomposing container which is acid washed. The high purity hydrogen nitrate is added for preparing the acidolysis in room temperature. A microwave oven is used for resolution. Then hyperpure water is used for regulating the volume to a solution to be measured. The solution to be tested is leaded into an inductance coupling plasma velocitron to execute a concentration determination. The concentrations of 11 minor elements in the dried specimen of large whitebait are measured. A linear dicriminant function is established. The large whitebait generated in different waters can be effectively discriminated through the calculated value of the dicriminant function. The result obtained by the invention has the advantages of good stability, high repeatability, small systematical error and strong discriminability. Not only the localizations which can be discriminated by the methods of visual method, hereditism and the like are overcome, but also the predominance of high speed is displayed.

The invention discloses whitebait-mushroom sauce and a preparation method thereof. The preparation method adopts mushroom, whitebait, fermented soya bean, fragrant oil, pickled pepper sauce, monosodium glutamate, pickled mashed garlic, sesame, chilli powder and white sugar and comprises the following steps of immersing mushroom by clear water, washing the mushroom, removing impurities and water, carrying out pickling by salt, carrying out frying in batches until the mushroom is half-cooked, washing weighed whitebait, immersing the whitebait, taking out the whitebait, carrying out draining, carrying out pickling by salt, adding the pickled whitebait into fragrant oil, carrying out frying, taking out the fried whitebait, adding fermented soya bean into fragrant oil, carrying out frying, adding chilli powder into the mixture, carrying frying, adding pickled pepper sauce into the mixture, carrying out frying, adding soy into the mixture, carrying out boiling until boiling, adding the half-cooked mushroom and the fried whitebait into the boiling mixture, taking off flame, carrying out stirring, adding weighed monosodium glutamate, white sugar, pickled mashed garlic and sesame into the mixture, carrying out uniform stirring, and filling the mixture into a package bottle. The whitebait-mushroom sauce improves a whitebait taste, a delicious taste and a unique local flavor, can improve human immunity and reduce blood pressure and cholesterol content, and is suitable for being eaten by people and being sold in supermarkets and hotels.

The invention discloses a method for testing toxicity of environmental estrogen on whitebait embryonic development. The method of the invention utilizes the sensitivity of embryo to the simulation of environmental pollutant or chemical matter to perform a test under semi-static state on whitebait embryo which is exposed in standard diluted aqueous solution of subject having a series of concentrations. The test lasts about 30 days, begins as exposing a live embryo at the blastula stage in the aqueous solution of subject, and ends with hatching all embryos in a control group and an exposed group. The toxicity endpoint contains death, monstrosity and delayed hatching. The method comprises the steps of confirming the toxicity of the subject on the whitebait embryonic development by observing the toxicity endpoint of the exposed group and comparing with the control group; researching on the influence of two natural estrogens E2 and EE2 on the whitebait embryo-yolk sac stage so as to confirm the toxic dose-effect relationship of the natural estrogens to the whitebait embryonic development, and evaluating the potential risk of this type of fish exposed under the estrogen with environmental concentration.

The invention discloses a whitebait aquatic product aquaculture feed which comprises the following raw materials in parts by weight: 15-20 parts of fish meal, 20-30 parts of shrimp powder, 10-20 parts of corn protein powder, 5-10 parts of a folium ginkgo extract, 3-8 parts of a rue lime extract, 2-7 parts of a bearberry leaf extract, 1-3 parts of crabs, 4-9 parts of medicated leaven, 2-7 parts of tortoise shells, 3-8 parts of tortoise plastron and 1-3 parts of Chinese mahonia. Due to the mode, the whitebait aquatic product aquaculture feed is not limited by baits in a pond, and the aquaculture yield is relatively high.

The invention discloses a processing method of a whitebait bread stick. The processing method comprises steps as follows: 1), unfreezing and preprocessing raw materials; 2), removing fishiness; 3), agitating and beating the raw materials into minced fish; 4), mixing the raw materials; 5), pressing flour; 6), performing primary leavening; 7), performing forming; 8), uniformly placing dough on a tray; 9), performing secondary leavening; 10), placing the bread stick into a vacuum microwave oven for microwave processing; 11), performing baking in an oven; 12), spreading the bread stick to be cool and performing cooling; 13), performing vacuum packaging. The whitebait bread stick processed with the processing method is low in product cost, has an appropriate price and is suitable for industrial production; a product produced with the method has unique flavor and abundant nutrition.

The invention discloses a sweet jujube whitebait sauce, which is prepared from the following raw materials in parts by weight: 200-210 parts of whitebaits, 1-1.2 parts of dried rehmannia root, 0.9-1.2 parts of angelica root, 1-1.1 parts of turmeric, 0.7-0.8 part of chrysanthemum, 1-1.3 parts of garden balsam stem, 1-1.1 parts of broadleaf holly leaves, 2-3 parts of yam, 2-3 parts of kiwi fruits, 2-3 parts of muskmelons, 2-3 parts of jujube, 1-2 parts of dried chili, 3-4 parts of starch, 3-4 parts of corn, 3-4 parts of black beans, 1-2 parts of white sugar and 4-5 parts of nutrition additives. The whitebait sauce disclosed by the invention is rich in nutrition, by adding the jujube, yam, muskmelon and the like, the taste of the whitebait sauce is enriched, so that the whitebait sauce is more delicious; the muskmelon contains a great amount of carbohydrate, citric acid, etc. is full of water, can relive summer heat, promote secretion of saliva and quench thirst, and relieve restlessness; in addition, by adding the traditional herbal medicines in the processing course, the whitebait sauce has the functions of clearing heat and cooling blood, dispelling wind and overcoming dampness, promoting circulation of qi and stimulating menstrual flow.

The invention discloses oroxylum indicum seed and lotus-flavored eyesight-improving dried whitebait. The dried whitebait is prepared from the following raw materials in parts by weight: 70-80 parts of whitebait, 20-25 parts of vinegar fluid, 2-3 parts of grape seed oil, 12-13 parts of honey, 4-7 parts of onion, 2-3 parts of cheese, 4-5 parts of litchi, 7-8 parts of lentinus edodes stems, 10-11 parts of grapes, 1-1.5 parts of oroxylum indicum seeds, 0.9-1.4 parts of leucas mollissima wall, a proper quanity of lotus leaves and a proper amount of a 0.5-0.6% tea polyphenol solution; the oroxylum indicum seeds, the leucas mollissima wall and other traditional Chinese medicinal ingredients and the tea polyphenol solution are added to improve the health effects of the dried whitebait, such as nourishing lung, soothing liver, clearing lung and improving eyesight, so that the technical problem of fish preservation in the uncooked fish processing process is solved. The preparation method adopts a high-pressure permeability technology combined with a drying technology, the fish taste quality is effectively improved, and the requirement of people for constantly increasing the uncooked fish consumption is met.

The invention provides a wild whitebait noodle comprising the following components: by weight, 80-110 kg of flour, 8-10 kg of whitebait juice powder, 0.2-0.4 kg of winter lotus, 0.7-1.1 kg of white lotus and 2-4 kg of euryale ferox; the wild whitebait noodle uses Dongting lake whitebait and high quality flour as raw materials, and is finely prepared by use of a traditional process and new professional technology; the wild whitebait noodle contains no additive, has the characteristics of being delicious and fresh in taste, tender and smooth, has the effects of corrosion prevention, health care and beautifying the face, and is a necessary product at home and a good product as a gift for relatives and friends.

The invention relates to whitebait meat balls capable of preventing and treating hyperglycemia. The whitebait meat balls for preventing and treating the hyperglycemia comprise following raw materials in parts by weight: 100 parts of whitebait meat, 10-20 parts of a lycopodium clavatum fluid extract, 20-30 parts of starch, 1-5 parts of cooking wine, 1-5 parts of table salt and 8-20 parts of clean water. The whitebait meat balls have a sweet, mellow and fresh taste and the new taste of the whitebait meat balls is added; plumeria rubra, cuscuta chinensis, poria cocos, ophiopogon japonicus and juncus effusus are used for regulating the balance of the five internal organs including the heart, the liver, the spleen, the lung and the kidney, dispersing blood stasis, and removing turbidity and thirsty; the lycopodium clavatum is used for relaxing the muscles, stimulating the blood circulation, tonifying qi and dredging collaterals, so as to realize the aim of lowering the blood sugar.

The invention discloses pseudo-ginseng health protection tea for helping to produce saliva and slake thirst and a preparation method thereof. The pseudo-ginseng health protection tea comprises the following raw materials in parts by weight: 28 to 30 parts of green tea, 13 to 18 parts of Dragon Well tea, 10 to 12 parts of whitebait, 4 to 6 parts of Lycium barbarum L ., 6 to 8 parts of pseudo-ginseng, 2 to 4 parts of Momordica grosvenori, 5 to 7 parts of gynostemma pentaphylla, 2 to 4 parts of Strophanthus divaricatus (Lour.) Hook. et Arn., 4 to 6 parts of Plumeria rubra L. cv. Acutifolia, 1 to 3 parts of concha ostreae, 4 to 6 parts of herb of Chinese milkvetch, 2 to 4 parts of phaseolus calcaratus leaves, 1 to 2 parts of a papaya powder, 1 to 2 parts of roots of low greenbrier, 8 to 10 parts of honey, 3 to 5 parts of citric acid, 8 to 9 parts of a skim milk powder, 0.3 to 0.5 part of ascorbic acid, 2 to 4 parts of coix seed oil and 3 to 5 parts of a rose powder; the health protection tea provided by the invention takes the pseudo-ginseng, the green tea and the Dragon Well tea as raw materials, thereby having the effects of clearing away heat and toxic materials, clearing liver and improving vision, clearing damp and nourishing, helping to produce saliva and slake thirst, clearing heat and relieving a cough, and tonifying Qi and calming the nerves, the papaya powder is rich in papain, lemon enzyme, carotene and protein, so that the edible value is improved, and the pseudo-ginseng health protection tea is suitable for sub-health crowds, people in work fatigue, staying up late or suffering from insomnia, and also has no age limits ranging from children to elderly people.

The invention discloses environment-friendly freshwater fish bait. The bait comprises the following raw materials in parts by weight: 150-180 parts of corn flour, 120-140 parts of kudzuvine root powder, 100-130 parts of Gorgon fruit powder, 60-80 parts of bean pulp, 100-120 parts of sweet potato powder, 50-60 parts of lotus root starch, 30-45 parts of green bean powder, 18-21 parts of dried shrimp, 20-25 parts of whitebait, 40-45 parts of caesalpinia sepiaria Roxb., 30-40 parts of fly maggot, 50-60 parts of blood worm, 15-25 parts of silkworm chrysalis, 40-45 parts of blood worm, 25-35 parts of earthworm, 70-80 parts of minced fillet, 5-9 parts of osmanthus fragrans, 10-13 parts of clove, 3-6 parts of honeysuckle, 3-5 parts of Chinese cinnamon, 5-8 parts of anise, 3-6 parts of basil, 3-6 parts of mint, 4-6 parts of bay leaf, 5-8 parts of citronella, 8-12 parts of thyme and 4-9 parts of artemisia argyi. The invention further discloses a preparation method of the environment-friendly freshwater fish bait.

The invention relates to a method for enhancing resilience of whitebait germplasm. The method is characterized by comprising the following steps of: 1, building a Taihu lake whitebait natural germplasm resource base; 2, building a seedling breeding base: constructing seedling combination units; 3, constructing seedling combination, forming a combination by at least five combination units, expanding and breeding; 4, building a manual spawning ground, and effectively recovering the breeding potential of whitebaits in lakes and reservoirs. The fertilized eggs of whitebaits growing at different areas, different heights and different latitudes are combined based on the gene difference caused by heterogeneity and population genetic changes of ecological environment, and then fed into a relatively sealed lake and / or reservoir to breed young generation, keep and breed, so as to increase the amount of the high-quality population and enhance the resilience of whitebait germplasm, and thus the yield and the quality of the whitebaits are improved.

The invention discloses a high-yield culture method of whitebait. The method comprises the following steps: (1) selecting a pond; (2) hatching fries; (3) releasing the fries; (4) feeding. Through the mode, the high-yield culture method of whitebait has the advantages of high survival rate, strong vitality, adequate nutrient, nature, pollution freeness, improvement of yield and the like, and has broad market prospect in popularization.

The invention relates to a preparation method for a whitebait muscle stable isotope analysis sample, and aims to solve the problem that whitebait muscle is difficult to extract. The preparation method comprises the following steps: (1) cutting off the fish head, the fish tail and the fins of a whitebait sample with a pair of dissecting scissors, and splitting the abdomen to take out intestinal tracts; (2) baking the whitebait sample, obtained from the step (1) and in which minor bone tissues are taken out, in a baking oven with the temperature of 90 DEG; (3) stripping the muscle of the half-cooked whitebait sample obtained from the step (2) from vertebra by a pair of tweezers; (4) putting the whitebait muscle sample, obtained from the step (3) and in which bones are taken out, in a baking oven with the temperature of 90 DEG for 4 h-5 h till the weight is constant, putting the oven-dried whitebait muscle sample in a mortar to be ground into powder, filtering the powder with a sample sieve of 80 meshes, removing big particles that aren't ground, and obtaining the whitebait muscle stable isotope analysis sample. According to the invention, the preparation method is used for preparing whitebait muscle stable isotope analysis samples.

The invention discloses a processing method for firstly cooking and then freeze-drying whitebait. The processing method comprises the following steps of: at first, washing fresh whitebait with clean water at normal temperature; then, putting the whitebait in boiling water for cooking, taking the whitebait out until the whitebait becomes opaque and white, and cooling and draining; then, freezing the cooked whitebait fast; then freeze-drying the frozen whitebait until the water content in the whitebait is 9%; and finally, packaging the finished product and storing at 0 to 10 DEG C in a light-proof condition. According to the whitebait processing method disclosed by the invention, the cooking step is added before freeze-drying, which can increase the permeability of whitebait muscle cells and simultaneously achieve sterilization, oxygen removal and other effects; meanwhile, on the premise that such indexes as appearance color, texture, freshness, nutrients and rehydration rate of whitebait are ensured, the time for freeze-drying and the energy consumption for drying can be effectively reduced, and the cost can be lowered.

The invention discloses a crab-flavor purple sweet potato noodle. The crab-flavor purple sweet potato noodle is prepared from the following raw materials in parts by weight: 230-240 parts of wheat flour, 80-90 parts of purple sweet potato, 5-6 parts of nutrition additive, 2-3 parts of loquat core powder, 24-26 parts of white gourd, 12-13 parts of lettuce, 7-8 parts of pig bone meal, 13-14 parts of chrysanthemum buds, 14-15 parts of soybean hull, 12-13 parts of lemon juice, 13-14 parts of cured kelp powder, 3-5 parts of milk candy, 2-3 parts of mashed garlic, 7-9 parts of dried lichee, 3-4 parts of crab cream, 1.9-2.8 parts of pomegranate bark, 1.6-2 parts of elecampane, 0.5-1 parts of amomum tsao-ko, 1-2 parts of eucommia ulmoides, 2.2-3 parts of clausena lansium core, and 30-32 parts of whitebait. The crab-flavor purple sweet potato noodle has specific flavor and good mouthfeel, preserves the purple sweet potato flavor, also has mellow milk flavor, is added with Chinese herbal medicines such as clausena lansium core, eucommia ulmoides and pomegranate bark to achieve the purposes of stopping bleeding, sterilizing, nourishing liver and kidney and strengthening the bones and muscles, is suitable for people of all ages, and can be especially suitable for being eaten in summer.

The invention discloses a feed for promoting gain growth of a young giant salamander. The feed comprises 50-60wt% of a component A and 40-50wt% of a component B, wherein the component A comprises the following raw materials in parts by weight: 5-10 parts of whitebait, 5-10 parts of freshwater shrimp, 10-15 parts of acete chinensis, 5-10 parts of water flea, 15-20 parts of tubificidae, 10-15 parts of chironomidae larvae, 15-20 parts of phryganeid naiad, 10-15 parts of stonefly naiad, 15-20 parts of slug, 5-10 parts of silkworm chrysalis and 20-25 parts of maggot; and the component B comprises the following raw materials in parts by weight: 50-60 parts of fish meal, 5-10 parts of soy protein powder, 30-35 parts of carp meat, 10-15 parts of grass carp meat, 20-25 parts of snail meat, 2-4 parts of deep sea fish oil, 5-7 parts of corn oil, 2-3 parts of vitamin, 2-4 parts of a mineral substance, 3-5 parts of striga asiatica, 5-8 parts of malt, 5-8 parts of fructus amomi, 3-6 parts of gorgon euryale seed, 3-6 parts of endothelium corneum gigeriae galli, 5-8 parts of rhizoma atractylodis macrocephalae, 1-3 parts of quispualis indica, 2-4 parts of aloe and 3-5 parts of wormwood.

The present invention relates to a whitebait processing method. The method comprises the following steps: (1) first mixing water, potassium sorbate, d-sodium erythorbate and calcium propionate to prepare a mixed solution one; (2) mixing flour, salt, sugar and ginger powder to prepare a mixed substance two; and (3) soaking the whitebait in the mixed solution one for 15-20 seconds, then taking out, drying, placing the whitebait into the mixed substance two to evenly wrap the whitebait with the mixed substance two, removing redundant mixed substance two, and then arranging the whitebait and carrying out individual quick freezing. The whitebait processed by the invention meets requirements on whitebait sterilization, and has a shelf life 6-12 months longer than the whitebait processed by simple freezing.

The invention discloses yogurt-pumpkin-flavored shiitake mushroom biscuits. The yogurt-pumpkin-flavored shiitake mushroom biscuits are prepared from, by weight, 280-290 parts of flour, 90-100 parts of fresh shiitake mushrooms, 21-25 parts of dried peach flowers, 65-70 parts of yogurt, 40-45 parts of golden pumpkin blocks, 18-20 parts of palm oil, 30-35 parts of whitebaits, 3-4 parts of baking powder, 85-90 parts of white granulated sugar, 3-4 parts of salt and an appropriate amount of water. According to the shiitake mushroom biscuits, the rich raw materials are contained, multiple auxiliary materials such as the dried peach flowers, the yogurt, the golden pumpkin blocks and the whitebaits are added, and by means of reasonable matching and processing, the finished biscuits contain richer nutrient elements and have the better nutrient value; in addition, in the processing process, the main material shiitake mushrooms are gradually and uniformly dried, the internal humidity and surface humidity of the shiitake mushrooms are consistent, the certain stability and special flavor of the shiitake mushrooms are kept, and the biscuits have the yogurt taste when being eaten and are beneficial for physical health if the biscuits are eaten for a long term.

The invention discloses lotus seed health maintenance honey dry powder and a preparing method thereof. The lotus seed health maintenance honey dry powder is composed of raw materials such as honey, lotus seeds, burdock roots, apple powder, Chinese honeylocust fruits, peach kernels, whitebait, carambola, kiwi fruits, dogwoods, maple sugar, lotus root starch and lycium barbarum. The lotus seed health maintenance honey dry powder and the preparing method thereof have the advantages that the lotus seeds have the effects of strengthening the spleen, checking diarrhea, tonifying the kidney, arresting seminal emission, tranquilizing the mind by nourishing the heart and the like, the formula is reasonable and scientific, and the taste is sweet. In addition, multiple natural healthy food materials are added, so that the lotus seed health maintenance honey dry powder has the effects of soothing the liver, regulating vital energy, soothing the nerves, relieving depression, clearing away fever, improving eyesight, tonifying the spleen and nourishing the stomach, and the purpose of healthcare can be achieved by frequently eating the lotus seed health maintenance honey dry powder.

The present invention belongs to the field of electric energy utilization, and the chain electric net for intercepting whitebait consists of electric pulse generator and electrode array. The electrode array includes middle power lines, rear positive electrodes and front positive and negative electrodes arranged alternately, with the amount of the electrodes being determined by the size of water surface. The electric net has electric field strength not lower than 20 V / m and pulse frequency of 20-50 Hz, and the water flow rate at the electric net is 0.01-0.05 m / s. The electric net may be in embedded one or suspended one.

The invention discloses a umami-increasing seasoning and a production process thereof. The umami-increasing seasoning is prepared from the raw materials including natural whitebaits and scallops. The production process comprises the following steps: sorting and removing impurities; bleaching and leaching; extracting the natural whitebaits and the scallops at a weight ratio ranging from 1:1 to 5:1; adding water which is 1-5 times as much as the weight of the raw materials and pulping; and carrying out the procedures of freshness retaining and corrosion prevention, biological enzymolysis, fishy smell removal and deodorization, and purifying and concentrating to obtain the powdery umami-increasing seasoning. The weight percentages of the components are as follows: 0-12% of the water, 0-3% of sodium chloride, 8%-94% of total nitrogen and 6%-92% of amino acid nitrogen. According to the umami-increasing seasoning, nutritional substances including abundant protein, amino acids and the like in the whitebaits and the scallops are extracted to the greatest extent and are deeply converted into ocean biological resources; and the product form caters to the increasing requirement tendency of people on the umami-increasing seasoning. The produced powdery umami-increasing seasoning has rich and unique flavor and long guarantee period, is convenient to carry and has wide application.

The invention provides a whitebait culture method. The method includes the following steps of (1) pond selection: selecting a pond with the area being 1-2mu and the water depth being 2.5-3.5 meters, arranging a water inlet and a water outlet in the pond, and arranging blocking screens at the water inlet and the water outlet; arranging an insulation device around the pond, and maintaining the temperature in the pond at 25-32 DEG C; arranging an oxygenation device on the pond with the proper dissolved oxygen being 4.5mg / L; (2) pond cleaning: disinfecting the pond with quicklime before breeding of whitebait, and washing with a water pipe after disinfection; (3) whitebait disinfection: soaking whitebait fingerlings in 2.5-3% salt solution or 0.001% bleaching fluid for 25 minutes; (4) whitebait placement: placing 1500-2000 whitebait fingerlings with the weight being 50+ / -2g in the pond per mu. By effective control of the temperature and oxygenation capacity, survival rate and reproductive capacity of the whitebait can be heightened greatly.

The invention provides a nutritive feed for whitebait. The nutritive feed is prepared from the following raw materials in parts by weight: 10-30 parts of fish meal, 10-30 parts of dried small shrimp powder, 10-20 parts of protein powder, 5-15 parts of ginkgo flavone, 2-9 parts of neosperidin dihydrochalcone, 2-8 parts of arbutin, 1-5 parts of Chinese fresh-water crabs, 1-5 parts of dried orange peel, 2-10 parts of medicated leaven, 2-8 parts of tortoise shells, 3-9 parts of tortoise plastron, and 1-5 parts of rainworm powder. The feed can provide various nutrient components for growth of the whitebait, the whitebait is not limited by baits in a pond, and the breeding yield can be greatly increased.