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19 results about "Shrimp" patented technology

The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, shrimp may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. In some fields, however, the term is used more narrowly and may be restricted to Caridea, to smaller species of either group or to only the marine species. Under the broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

Film preservative, preparation method thereof, and application thereof in preservation of euphausia superba

InactiveCN105028602ALow preservation effectGood fresh-keeping effectMeat/fish preservation by coatingAdditive ingredientMagnesium salt
The invention relates to a film preservative. The film preservative is composed of the following components in percentage by mass: 0.8 to 1.5 percent of soybean polysaccharide, 0.6 to 1.0 percent of sodium alginate, 0.2 to 0.5 percent of citric acid, 0.1 to 0.3 percent of phytic acid, 3 to 5 percent of a waxberry extract, 5 to 7 percent of a honeysuckle extract, 0.08 to 0.2 percent of magnesium salt and the balance of pure water. The invention also relates to a preparation method of the film preservative and application of the film preservative in preservation of euphausia superba. Compared with the prior art, the film preservative has the advantages that a film can be formed on the surface of the euphausia superba so as to inhibit the invasion and the growth of pathogenic bacteria such as bacteria and fungi, the decaying deterioration of an euphausia superba body is prevented, the euphausia superba treated by the film preservative can be stored at the temperature of 0 to 4 DEG C, the taste and the quality of shrimp meat are guaranteed, and compared with the storage energy consumption of a conventional low-temperature storage method, the storage energy consumption of the film preservative is reduced.
Owner:ZHEJIANG OCEAN UNIV

Green crab fodder and simple preparation method thereof

InactiveCN109497347AImprove water stabilityImprove palatabilityFood processingClimate change adaptationAdhesiveFish oil
The invention discloses a green crab fodder and a simple preparation method thereof. The green crab fodder is prepared from 35%-45% of fish meal, 8-15% of shrimp shell powder, 4-6% of sepia powder, 8-12% of peeled bean pulp, 18-25% of high gluten flour, 1-3% of monocalcium phosphate, 2-3% of fish oil, 2% of multidimensional ore and 1-2% of compound adhesive, wherein the compound adhesive is prepared from xanthan gum, sodium carboxymethylcellulose and sodium alginate in proportion. An extruding particle pelletizing method and a simple steam curing method are adopted for curing and bonding the compound adhesive and starch components in the fodder provided by the invention under high temperature, so that the degree of gelatinization is greatly promoted; the prepared fodder has complete nutrition and high water stability, can be used for replacing cured fodders, can be prepared and popularized under simple processing conditions and is capable of reducing energy consumption of production; the formula is optimized, the compound adhesive is added and a simple curing process is adopted, so that the fodder is capable of solving the problems of low water stability, low efficiency of feed utilization, higher bait coefficient and water pollution of the present green crab fodder; the technology according to the invention is simple and the prepared fodder, compared with the traditional fodder, is more environment-friendly and is higher in use ratio.
Owner:ZHEJIANG UNIV +1

Seafood zongzi and manufacturing method thereof

ActiveCN103919048ABreak through small and beautiful featuresPay attention to material selectionFood ingredient as flavour affecting agentFood preparationBiotechnologyShrimp
The invention discloses a seafood zongzi which is prepared from the following raw materials in parts by weight: 800-1200 parts of glutinous rice, 400-600 parts of dace, 400-600 parts of lean pork, 120-180 parts of squid, 120-180 parts of peeled shrimp, 40-60 parts of abalone, 40-60 parts of oyster, 8-12 parts of dried scallop, 400-500 parts of mung bean, 25-35 parts of shiitake, 15-25 parts of ginkgo, 15-25 parts of ginger and 8-12 parts of shallot. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.
Owner:GUANGXI LINGSHAN GUIWEI FOOD CO LTD

Chlorine-fipronil, prepartion and application

InactiveCN1915977ABiocideOrganic chemistryFipronilShrimp
This invention relates to a method for preparing chlorofipronil and its application in pesticides. Low-toxicity chlorofipronil is prepared by addition reaction between fipronil and chloral. The new compound retains the pesticidal activity and pesticidal spectrum of fipronil, while has reduced toxicity to fishes and shrimps. The method has such advantages as simple process and low cost.
Owner:GUANGDONG LIWEI CHEM IND CO LTD

Seawater biscuits and production method thereof

InactiveCN105875741AStrong flavorUnique tasteDough treatmentBakery productsFlavorShrimp
The invention discloses seawater biscuits and a production method thereof. The seawater biscuits are characterized by being made from the following components in percentage by weight: 75-85% of wheat flour, 10-15% of a shelled shrimp extract, and 5-10% of seawater. The seawater biscuits disclosed by the invention have unprecedented style and characteristics, not only has ''soda'' taste of the seawater, but also reserve the rich flavor, the unique mouth feel and the nutrition value of fresh shrimps, and besides, have the advantages of being convenient to carry, balanced in nutrition, convenient to eat and easy to digest. In addition, the making technology of the seawater biscuits is simple, and complicated equipment is not needed, so that industrial production is facilitated. Seawater is inexhaustible, and shelled shrimps are cheap and easy to obtain, so that the production cost of the seawater biscuits is low, and the market competitiveness of the seawater biscuits is high. In addition, the seawater biscuits are introduced, so that the curiosity of a quite part of consumers particularly children away from the sea can be met, and the sale volume can be increased.
Owner:李扬远

Ecological breeding box

The invention discloses an ecological breeding box, comprising a box body, wherein the middle portion of the inner bottom surface of the box body is provided with a support seat, and two opposite sides of the support seat are symmetrically provided with sloping plates; the surface of each sloping plate is provided with a culture net; the upper surface of the support seat is provided with a feed tray through a telescopic rod; a position, close to the top, of one side of the box body is provided with a water inlet pipe communicating with the interior of the box body, and a water outlet pipe is arranged at the side, opposite to the water inlet pipe, of the box body and is located near the bottom; and one lateral side of the box body is provided with a door board, and a sealing ring is arranged between the door board and the box body. The invention has the beneficial effects that the arrangement of the support seat and the sloping plates, a place is provided for shrimps and crabs to exposea water surface, thereby ensuring the vitality of the shrimps and crabs.
Owner:CHENGDU JIAYUAN DAFAN ECOLOGICAL AGRI DEV CO LTD

Red-increasing feed for parrotfish and preparation method of the red-increasing feed for parrotfish

InactiveCN105124221AQuality improvementEnhance digestionAnimal feeding stuffShrimpMonocalcium phosphate
The invention relates to a red-increasing feed for parrotfish. The red-increasing feed for parrotfish is characterized by that the feed comprises the following raw materials in parts by weight: 60-80 parts of duck meat powder, 10-20 parts of almonds, 15-20 parts of butter, 2-3 parts of complex vitamins, 3-5 parts of hay bacillus, 5-8 parts of lysozyme, 5-10 parts of calcium dihydrogen phosphate, 20-40 parts of kelp powder, 15-30 parts of nori powder, 10-20 parts of lobster shell powder and 10-20 parts of shrimp powder. The preparation method comprises the following steps: firstly crushing the 10-20 parts of almonds by 200-300 meshes, mixing the crushed almond with the 15-20 parts of butter and uniformly whipping the mixture; then adding the 60-80 parts of duck meat powder, the 2-3 parts of complex vitamins, the 3-5 parts of hay bacillus, the 5-8 parts of lysozyme and the 5-10 parts of calcium dihydrogen phosphate into the whipped mixture, uniformly mixing, blending and bulking the mixture in a bulking machine, wherein the bulking temperature is 60-75 DEG C, the bulking time is 30-60 minutes and the bulking degree of dryness is 50-60%; adding the 20-40 parts of kelp powder, the 15-30 parts of nori powder, the 10-20 parts of lobster shell powder and the 10-20 parts of shrimp powder into the bulked mixture, uniformly mixing and extruding the mixture in an extruding machine, wherein the extruded stripe feed has a diameter of 1.5-2.5mm and a length of 3-5cm; and the extruded stripe feed is packaged after cooled to obtain the red-increasing feed for parrotfish.
Owner:TAIXING HEQING MACHINERY FITTINGS FACTORY
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