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为开展海带食品多样化加工，大连水产养殖公司从日本引进并与国内配套的十多台海带加工机械。包括海带除砂、洗涤、切断、切丝、切块、金属检测、调味夹层锅，高温杀菌釜以及真空包装、封口等一整套机械设备，形成了年产500吨海带食品的生产线。经安装试运行，性能良好。 相似文献
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海带是人们很熟悉的海产品。近年来，我国的海带销售形式，随着人民生活水平的不断提高，已由鲜，盐制品向熟食化，方便化转化。例如市场上供应的干熟海带丝，调味海带及各种海带软罐头等、为了适应海带方便化加工，我们接受了大连市科教委的项目，进行了WQ型海带切丝机的研制， 相似文献
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为分析不同病害海带叶片颜色和生化组分的差异及二者间的关系,分别对患点状白烂病、绿烂病和卷曲病3种病害海带的颜色指标(明度、红绿色度、黄蓝色度、褐度、色泽饱和度和色调角)和生化组分含量(含水率、叶绿素a、类胡萝卜素、可溶性蛋白和褐藻酸盐)进行了差异分析及相关性分析探索。结果表明：3种病害海带的总色差值ΔE为7.41～15.24,明度、红绿色度、黄蓝色度和色泽饱和度等颜色指标差异显著(P<0.05),其中红绿色度的变异系数最高,为48.18%。绿烂病海带红绿色度最低,明度、黄蓝色度和色泽饱和度最高;卷曲病海带与之相反,红绿色度最高,明度、黄蓝色度和色泽饱和度最低;点状白烂病海带各颜色指标介于二者之间。3种病害海带的叶绿素a、类胡萝卜素和可溶性蛋白含量差异显著(P<0.05),其中可溶性蛋白含量的变异系数最高,为22.08%。点状白烂病海带的叶绿素a含量最高,可溶性蛋白含量最低,绿烂病海带的类胡萝卜素含量最低,卷曲病海带的类胡萝卜素含量最高。3种病害海带基于颜色指标和生化组分含量的综合判别率分别为78.90%和100.00%。绿烂病海带的红绿色度与叶绿素a、类胡萝卜素含量呈显著正... 相似文献
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调味干制品是用新鲜水产品经调味配制后干制的一种食品。这类食品味美可口，不需要再烹调，买来后开袋即食，方便携带，保质期较长。随着现代社会生活节奏的加快，人们为了减少繁琐的家务劳动，需要更多的方便食品，因此各种各样的调味水产干制品受到了广大消费者，特别是青少年和旅游者的青睐。下面介绍一个淡水鱼调味干制品的制作方法。 相似文献
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山东省长岛县盛产海带，种植面积12000亩，年产量约17000吨。为了满足广大城乡市场对海带方便食品的需求，长岛县兴办了海带食品加工业。为此，长岛县农机修遣厂组织技术力量，在有关单位的协助下，设计制造了6DS-200型海带切丝机。样机经过6个多月的生产试验证明，各项技术指标达，到设计要求，最近通过地区级鉴定。 相似文献
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海带,是一种营养丰富的食用褐藻,如加工成软罐头,可便于贮存(常温下可保存一年以上),并且携带和食用方便,味道鲜美,是居家、旅游者的营养丰富的美味佳肴。 一、工艺流程: 原料验收→整理→醋酸水处理→切丝→除沙→水洗→调味→称量装袋→封口→杀菌→冷却→成品 ↑瘦猪肉→切丝→炒熟 二、操作要点: 1.原料验收: 选用含水量20％以下的淡干一二级海带作为原料,质量应符合SC17的有关规定。 相似文献
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Fuli Liu Xiutao Sun Feijiu Wang Wenjun Wang Zhourui Liang Zhelong Lin Zhian Dong 《Aquaculture International》2014,22(5):1665-1675
New variety breeding is very significant for Saccharina japonica cultivation industry. In this paper, we reported the breeding process, evaluation of economic traits, and commercial cultivation of a new Saccharina variety “Huangguan No. 1” (variety approval number: GS-01-006-2011). The sporophytes with best performance were screened out from varieties cultivated throughout Fujian Province, China, and mixed together as the parent population. The “Huangguan No. 1” variety was bred successfully from 5 years of targeted selection of objective traits and continuous progeny selfing/inbreeding. This new variety has a much longer, wider, and thicker blade; faster growth rate; heavier individual weight; and stronger resistance to high temperatures compared to the control variety (p < 0.05). Cultivation tests showed that the economically important traits remained steady in different years and sea areas, implying that “Huangguan No. 1” has the stable genetic basis for its excellent performance. Compared to the control variety, the yield and final product rate of “Huangguan No. 1” increased 30 and 25 %, respectively. Nutritional constituent analysis indicated that “Huangguan No. 1” could be used as a healthy food because of its higher protein (6.85 %) but lower fat content (0.2 %). Heavy metal (As, Cd, Pb) content was lower than the standard content for food safety. The suitability of “Huangguan No. 1” as a food source rather than a raw material for the chemical industry was increased due to the low algin (10.2 %) and iodine content (0.32 %). “Huangguan No. 1” variety was welcomed by farmers and has been commercially cultivated about 13,293 ha. 相似文献
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中华鳖药膳罐头工艺研究与分析 总被引：1，自引：0，他引：1
以优质甲鱼肉为主料，乌骨鸡肉为配料，大枣、枸杞、莲子、桂圆等名贵药材为辅料，采用先进工艺，进行科学配制制成了甲鱼药膳罐头，罐头检验表明产品商业无菌。对中华鳖肌肉的氨基酸和脂肪酸的分析表明，中华鳖是高蛋白低脂肪的营养品，其肌肉中的氨基酸、脂肪酸种类齐全、比例适当，特别是其中的必需氨基酸的营养性好于鸡蛋，必需脂肪酸中的重要活性物质—EPA、DHA含量高于一般鱼类，并还可作为赖氨酸的强化食品，加之补虚珍品乌骨鸡等的配伍，制成营养全面的中华鳖药膳罐头。 相似文献
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Kelp is not only a kind of food of sea vegetable for human, but also widely used as raw materials in processing food, chemical engineering, pharmaceutical and cosmetic industries. In China kelp is generally planted on floating raft by using horizontal kelp rope cultivation method and often harvested manually. Harvesting kelp by hand is a difficult process with low production efficiency and high labor intensity. In this paper, a harvesting machine was developed for floating raft culture of kelp. It consists of mainly two locomotion modules, a collection/transmission module and a power module. The structure and working mechanism of this machine was presented and analyzed in detail. The tests of experiments were conducted as well with the developed machine. The manual harvest efficiency is 16.7%; however the mechanized harvest efficiency average value is 35.8%. The harvest time could be reduced by half if the company takes the same people to work. It is proven that the design of the machine is feasible. 相似文献
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在水温23±5℃下,将平均体质量10．32g的黄颡鱼（Pelteobagrus fulvidraco）放养在27个60cm×60cm×120cm的微流水网箱中,饲喂3个蛋白质水平（32．0％、40．0％、48．0％）,每个蛋白质水平设3个脂肪水平（3．0％、10．0％和17．0％）的饲料,饲养100d。结果表明：在3．0％脂肪水平下,黄颡鱼摄食含40．0％蛋白质的饲料时,平均末体质量、特定生长率和蛋白质效率显著提高,饲料系数降低（P〈0．05）。在10．0％脂肪水平下,黄颡鱼摄食含48．0％蛋白质饲料时,饲料系数显著降低（P〈0．05）,摄食含40．0％的蛋白质饲料次之。黄颡鱼摄食含48．0％蛋白质与3．0％脂肪饲料组和40．0％蛋白质与10．0％脂肪组的干物质消化率最高（P〈0．01）;蛋白质消化率在48．0％蛋白质与3．0％脂肪达到最高（P〈0．01）,脂肪消化率均在40．0％蛋白质与10．0％脂肪达到最高（P〈0．01）。实验表明,黄颡鱼幼鱼较为适宜的蛋白质和脂肪需要量分别为40．0％和10．0％。 相似文献
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星洲银罗非鱼肌肉营养品质评价 总被引：3，自引：0，他引：3
对星洲银罗非鱼(Oreochromis sp.)肌肉进行了营养成分测定,并对其营养价值进行了综合评价。结果显示:肌肉干样中粗蛋白、粗脂肪、粗灰分和无氮浸出物的含量分别为89.54%、3.59%、2.98%和3.89%;必需氨基酸含量为8.17%,占氨基酸总量的38.26%。氨基酸中含量最高的是谷氨酸(3.98%),最低的是半胱氨酸(0.027%);该鱼还富含钙、磷、锌、铁、镁等元素,每100 g肌肉中含量分别为:80、250、1.95、2.2和170.0 mg。结果表明星洲银罗非鱼是一种高蛋白、低脂肪并富含多种对人体有益矿质元素的优质水产品。 相似文献
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测定分析并评价了养殖曼氏无针乌贼（ Sepiella maindroni）白色卵膜（WEM）的营养成分。结果表明,WEM （鲜样）中水分、粗灰分、粗蛋白和粗脂肪的质量分数分别为92.34％、1.76％、5.28％和0.34％。WEM（干样）中氨基酸（AA）总量为55.53％,其中必需氨基酸（EAA）总量为19.85％;必需氨基酸与非必需氨基酸（NEAA）的比值为65.6％,构成比例符合 FAO/ WHO 规定的优质蛋白质标准;鲜味氨基酸（ DTAA）总量为29.53％。WEM的第一限制性氨基酸为苯丙氨酸＋酪氨酸（Phe ＋ Tyr）,必需氨基酸指数（EAAI）为38.03。脂肪酸中多不饱和脂肪酸（PUFA）占19.21％。矿物质含量丰富,尤其以磷（P）质量分数最高（1423.2 mg·kg -1）。结果表明,WEM 营养组分较为全面,与野生黑色卵膜（BEM）的营养成分进行对比分析发现,在氨基酸组成、必需氨基酸和无机元素质量分数等方面存在差异,这种差异是否是导致白化受精卵孵化率降低的关键因素有待进一步研究。 相似文献
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Sofronios E. Papoutsoglou Elli G. Papaparaskeva-Papoutsoglou 《Aquaculture (Amsterdam, Netherlands)》1978,13(3):235-243
Three populations of rainbow trout (mean initial live weight 40 g) were fed experimentally under almost the same conditions for 49 weeks. The aim of the experiment was the examination of the changes in the relative proportions of the major whole body constituents (water, protein, fat and ash) in relation to type and amount of diet and growth rate. Two pelleted dry diets (A and B) and one mixed diet (C) were used. The amount of food given daily to the fish in the case of diets A and B was continuously based on fish body weight and water temperature. The population which received diet C (raw material and pelleted dry food) was fed on maximum ratio. Sampling was carried out approximately every two months. After 25 weeks, and besides the regular sampling, fish were sampled from each population and analyses were made on their fillets. The same analyses were also carried out. on fillets and whole body material on a sample of wild fish, of almost the same age, fed on a variety of food organisms in a stream near the experimental tanks. When the results are expressed in terms of dry weight, the analyses of whole body material showed that ash content remained fairly constant in all populations throughout the experimental time. Further, with increasing body weight and age the percentages of water and protein decreased and the percentage of fat content increased in all populations and especially in fish fed on diet C which appeared to have the maximum growth rate and final mean body weight. Similarly, fish fed on diet B, which showed the lowest growth rate and final mean body weight, had low changes in the major body constituents throughout the experimental period. The lowest and the most regular rate in the changes of these parameters appeared in fish fed on diet A which also had a sufficient growth rate and mean final body weight. Analyses of the fillets for the three different types of food used have different results. The analysed wild fish had the highest percentage of water content and, expressing the results in terms of dry weight, the highest percentage of ash and protein content, while they appeared to have the lowest percentage of fat content, on both whole body material and fillets.Since the three types of diets used in this experiment gave three different growth rates, as well as three different body compositions of the reared trout, it is suggested from the present results that the relative proportions and changes of the four body constituents and effects on the growth rate of trout are strongly affected by the type of food. 相似文献
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低场核磁共振技术(LF-NMR)具有检测迅速、样品需要量少、对样品无损伤等特点,在食品中水分、蛋白质、脂肪测定,以及肉类的保水性、质构特性和食品品质检测方面得到了广泛应用,在水产品品质分析中也有很好的应用前景。LF-NMR技术可以检测水产品中的水分含量、水分活度、三种不同水分状态分布等,有利于水产品保鲜贮藏及水产品蛋白质凝胶特性等方面的研究。本文主要介绍了LF-NMR技术的基本原理,系统归纳了该技术在水产品中水分、蛋白质、脂肪组成分析及蛋白质乳化和凝胶特性及品质保藏中的应用,总结了其在水产品无损检测及相关特性中的应用,分析了其在水产品品质分析中的应用前景。 相似文献
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