CN115633652B - Method for treating earthy taste of sturgeon and huso caviar - Google Patents
Method for treating earthy taste of sturgeon and huso caviar Download PDFInfo
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- CN115633652B CN115633652B CN202210424543.0A CN202210424543A CN115633652B CN 115633652 B CN115633652 B CN 115633652B CN 202210424543 A CN202210424543 A CN 202210424543A CN 115633652 B CN115633652 B CN 115633652B
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for treating the earthy taste of sturgeon and huso caviar, which relates to the field of fishery and solves the problem that an additional reagent is required to be added for removing the fishy taste of sturgeon or huso caviar in the prior art. The method comprises the following steps: stopping feeding and temporarily culturing sturgeon or huso in the fishing electrochemical water at 0-5 ℃, then placing the sturgeon or huso in the fishing electrochemical water at 15-22 ℃ to stop feeding and temporarily culturing, then transferring the sturgeon or huso into the fishing electrochemical water at 4-6 ℃, and transferring the sturgeon or huso into the fishing electrochemical water at 15-22 ℃ to stop feeding and temporarily culturing, thus obtaining the caviar according to the caviar processing technology. The method can realize effective removal of the earthy smell of the roe by simply changing the culture water body and the temperature of the water body without adding the remover, has low cost and is suitable for large-scale production.
Description
Technical Field
The invention relates to the field of fishery, in particular to a method for treating the earthy taste of sturgeon and huso sub-catsup.
Background
Caviar is one of three kinds of food in the world, which is juxtaposed with goose liver and truffle. Wild sturgeons were listed as national second-class animals and wild huso were listed as national first-class animals since 2021, so caviar production was only possible with artificially cultivated sturgeons and huso. However, how to remove the earthy smell and peculiar smell of the caviar prepared by artificially cultured sturgeons and huso is always a difficult problem for technicians.
The publication number is CN108967935A, and the title of the invention is an antioxidant preparation method of caviar, which provides electric shock vignetting bloodletting, ice water cooling egg taking, egg rubbing screening, emulsion vacuum antioxidant treatment, plant soaking liquid vacuum antioxidant treatment, pickling, low-temperature sterilization and packaging storage. The fish roe is treated by adopting the purely natural plant impregnating solution, so that the peculiar smell is removed, and the fish roe has a certain antioxidation effect. Is suitable for processing similar roes such as sturgeon caviar, salmon caviar, trout caviar, cod caviar and the like. The odor of the roe is removed by adopting natural plant impregnating solution (mulberry leaf, perilla, shaddock peel, pagodatree flower, lemongrass, rosemary and liquorice), and the taste of the natural substances is remained although the natural substances are adopted, and the odor is not thoroughly removed, so that the original taste of the roe cannot be maintained. The method is to directly treat the fish roe, possibly damage the fish roe to a certain extent, increase the cost, and have complex operation, and are not suitable for industrial production.
The publication number is CN102217569B, and the invention provides an additive for removing fishy smell of fish, which adopts natural mineral nano materials (nano-scale powder of opal, tourmaline, medical stone, huang Hedan and hexacyclic stone) as negative ion functional materials, and bamboo charcoal powder with nano-scale holes and micron-scale particle size, a coupling agent and a surfactant as the additive for removing fishy smell of fish. The method has incomplete removal effect and needs to add reagent.
The publication number is CN107455648A, the invention name of the method for biological deodorization of mackerel roe is that activated carbon, inositol nicotinate and allantoin are added into water, and after uniform stirring, sterilization treatment is carried out, lactobacillus is inoculated, the pH value is regulated to 6.5-7, and then fermentation is carried out, thus obtaining the deodorization liquid. The method has the advantages of complex operation, high cost and poor removal effect, and the direct treatment of the fish roe can damage the fish roe to a certain extent, so that the method is not suitable for industrial production.
Therefore, the existing method does not have a method for effectively removing the earthy smell and the peculiar smell of the fish roe in the living process of sturgeon and huso, and the existing method needs additives to achieve the effect of removing the peculiar smell, is not economical and environment-friendly, and is not suitable for mass production.
Disclosure of Invention
The invention aims to provide a method for removing the earthy smell of sturgeon and huso caviar without using additional additives, so as to solve the problem that the existing method needs to additionally add a reagent for removing the fishy smell.
The invention relates to a method for treating the earthy smell of sturgeon and huso sub-catsup, which is carried out according to the following steps:
step one, in a month before the artificial cultured sturgeon or huso is stopped eating and temporarily cultured, the water temperature of the culture water is reduced to 8-15 ℃, the illumination time is reduced, the depth of the water body in the culture pond is reduced, and the dissolved oxygen of the culture water is controlled to be 6-12 mg/L;
step two, after the sturgeon or the huso raised in the previous step is stopped in the electric water for fishing at 0-5 ℃ for temporary feeding for 10-15 d, the sturgeon or the huso is transferred to the electric water for fishing at 15-22 ℃ for 5-6 d; then, the fish electric water is transferred to the fish electric water with the temperature of 4-6 ℃ to stop eating and temporarily cultivate for 1-2 d, and is transferred to the fish electric water with the temperature of 15-22 ℃ to stop eating and temporarily cultivate for 4-6 d; finally, stopping feeding and temporarily raising for 1-3 d under the conditions of 0.4-0.5 m/s of flow rate, 15-22 ℃ of water for fishing, and 8-12 h of illumination time;
and thirdly, preparing the caviar from the sturgeon or the huso according to the caviar processing technology.
Further, the dissolved oxygen in the fishing electrochemical water of the artificially cultured sturgeon and the huso is 4-8 mg/L, the ozone content is 1-2 mg/L, the hydrogen peroxide content is 0.5-5 mg/L, and the pH value is 6.8-7.5.
Further, the caviar processing technology comprises the following steps: electric shock vignetting and bleeding, ice water cooling for egg taking, egg rubbing and screening, pickling, low-temperature sterilization and packaging storage.
Further, the illumination time is reduced by 6-8 hours.
Further, the reduction of the depth of the water body in the culture pond means that the water level is reduced by 10-50 cm.
In the first step, the cultivation area is sterilized in time within one month before the artificial cultivation of sturgeons or huso is stopped eating temporarily, and the cultivation water is replaced by adopting a water body containing a bactericide.
Further, in the second step, the fishing electrochemical water in the 1/3-2/3 culture pond is replaced every 6-10 h in the period of stopping feeding and temporarily culturing.
Further, in the second step, the fishing electrochemical water with the flow rate of 0.1-0.4 m/s is maintained for 1-3 hours, and the dissolved oxygen in the fishing electrochemical water is 6-8 mg/L.
Further, in the second step, the fish electrochemical water is transferred to 4-6 ℃ to stop eating and temporarily support for 1-2 d, the dissolved oxygen in the fish electrochemical water is 4-6 mg/L, and the process of replacing the fish electrochemical water is as follows:
the nutrient for food withdrawal at this stage is 3 periods, the first period is 1/4 of the time for food withdrawal, the second period is 2/4 of the time for food withdrawal, and the third period is 1/4 of the time for food withdrawal;
firstly, transferring sturgeon or huso into new fishing electrochemical water, stopping feeding and temporarily raising until the first period is finished, and then replacing the fishing electrochemical water for 1-3 times in the second period, wherein the fishing electrochemical water in a 1/3-2/3 culture pond is replaced each time; finally, the fishing electrochemical water is replaced for 1 to 2 times in the third period, and the fishing electrochemical water in the 1/3 to 2/3 culture pond is replaced each time; wherein the water temperature of the replaced fishing electrochemical water is 4-6 ℃.
Further, the fish electrochemical water which is transferred to 15-22 ℃ and is stopped to temporarily feed for 5-6 d, wherein the fish electrochemical water contains 1.5-3% of NaCl.
The invention has the following beneficial effects:
according to the method, before sturgeon or huso is used for taking the roe, cold water feeding stopping temporary cultivation is carried out on the sturgeon or huso, and the earthy taste of the sturgeon and huso sauce can be effectively removed after the sturgeon or huso sauce is treated by the method. The invention reduces the water temperature, the illumination time, the water level and the oxygen content of sturgeons or huso within one month before the feeding stopping and temporary raising, and aims to reduce the activity of the sturgeons or huso, reduce the feeding amount of the sturgeons or huso, reduce the intake of fishy substances (MIB, geosmin, IBMP, TCA and the like) attached to food by the sturgeons or huso, reduce the weight increase, ensure that the eggs of the sturgeons or huso acquire more nutrition and increase the roe. After the treatment, the sturgeon or the huso is placed in the electric water (0-5 ℃) for fishing, and the invention discovers that the earthy taste of the roe of the sturgeon or the huso can be obviously reduced after the sturgeon or the huso stops eating at the temperature and is temporarily cultivated for a period of time. Further research and analysis are carried out, cold water is firstly carried out, feeding is stopped at a low temperature, temporary culture is carried out, and then the fish is placed in a sturgeon or huso culture water body at a normal temperature, so that the effect of reducing the earthy smell of the roe is more obvious. In order to further improve the effect of reducing the earthy taste of the roe, the invention designs a feeding stopping temporary raising mode of sturgeon or huso through experimental study: the effects of stopping eating and temporarily raising in cold water, stopping eating and temporarily raising in warm water, stopping eating and temporarily raising in short cold water, stopping eating and temporarily raising in warm water, and removing the earthy smell and peculiar smell of the roe after a certain flowing water and illumination increasing treatment are optimal.
The method can realize effective removal of the earthy smell of the roe by simply changing the culture water body and the temperature of the water body without adding the remover, has low cost and is suitable for large-scale production.
Detailed Description
For the purposes of clarity, technical solutions and advantages of embodiments of the present invention, the spirit of the present disclosure will be described in detail below, and any person skilled in the art, after having appreciated the embodiments of the present disclosure, may make changes and modifications to the techniques taught by the present disclosure without departing from the spirit and scope of the present disclosure.
The exemplary embodiments of the present invention and the descriptions thereof are intended to illustrate the present invention, but not to limit the present invention.
The beneficial effects of the invention are verified by the following examples:
example 1
The invention relates to a method for treating the earthy taste of sturgeon roe sauce, which is carried out according to the following steps:
step one, sterilizing a culture area in time during 15 days before the artificial culture of sturgeons by the Donglong sturgeon industry limited company stops eating and temporarily culturing, replacing culture water (the replacement culture water is replaced by a water body containing about 2% of salt), reducing the temperature of the culture water to 10+/-1 ℃, the illumination time per day is 6 hours, reducing the water level in a culture pond by 30cm, and controlling the dissolved oxygen of the culture water to 10mg/L;
step two, after the sturgeons raised in the previous step are temporarily raised in the fishing electrochemical water at the temperature of 4+/-1 ℃ for 12 days, replacing the fishing electrochemical water in the 1/3 culture pond every 8 hours;
turning to 15+/-1 ℃ for 5 days of temporary feeding in the fishing electrochemical water; during the period, the fishing electrochemical water (containing 2% NaCl) in the 2/3 culture pond is replaced every 10 hours;
then, the fish electric water was changed to 5.+ -. 1 ℃ to stop feeding and temporarily raising for 2d, and the process of changing the fish electric water was as follows:
the nutrient for stopping eating and temporarily keeping in the stage is 3 periods, wherein the first period is 0.5d of the time for stopping eating and temporarily keeping, the second period is 1d of the time for stopping eating and temporarily keeping, and the third period is 0.5d of the time for stopping eating and temporarily keeping;
firstly, transferring sturgeons into new fishing electrochemical water, wherein the dissolved oxygen in the fishing electrochemical water is 5mg/L, stopping feeding and temporarily raising until the first period is finished, and then replacing the fishing electrochemical water for 2 times in the second period, wherein the fishing electrochemical water in a 2/3 culture pond is replaced each time; finally, 1 time of fishing electrochemical water is replaced in the third period, and the fishing electrochemical water in the 1/3 culture pond is replaced each time; wherein the water temperature of the replaced fishing electrochemical water is 4+/-1 ℃;
turning to 15+/-1 ℃ fishing electrochemical water to stop eating and temporarily nourish for 4 days; finally, stopping feeding and temporarily raising for 2 days under the conditions of 0.3m/s of flow rate, 15+/-1 ℃ of water temperature, 6mg/L of dissolved oxygen and 10 hours of illumination time; during this period, the flow rate of the fishing electrochemical water was kept at 0.3m/s for 2 hours.
The dissolved oxygen in the fishing electrochemical water is 5mg/L, the ozone content is 1.5mg/L, the hydrogen peroxide content is 3mg/L, and the pH value is 6.8-7.5;
thirdly, bleeding the sturgeon treated in the last step after electric shock stunning and slaughtering (the fish should cut gills on two sides or tail to bleed), and after bleeding is finished, washing with drinking water to remove all residual blood of the fish; cooling with ice water to obtain eggs, namely placing the obtained eggs in purified water added with ice blocks, cutting into small blocks, then rubbing eggs, screening, washing after rubbing eggs, wherein the water is at 0+/-1 ℃ and the draining time is about 3 minutes; adding salt, stirring at 4+/-1 ℃ for curing for 24-48 hours, controlling the salt content in the caviar product to be 3-5%, sterilizing at low temperature, packaging and storing to obtain the sturgeon caviar.
Comparative example 1
This comparative example differs from example 1 in that: and in the second step, the sturgeon raised in the last step is transferred to electric water for fishing at 15+/-1 ℃ to stop feeding and temporarily raise for 30 days, and then the caviar is prepared according to the caviar processing technology. Otherwise, the same as in example 1 was used.
Comparative example 2
This comparative example differs from example 1 in that: and in the second step, the sturgeon raised in the last step is transferred to electric water for fishing at 5+/-1 ℃ to stop feeding and temporarily raise for 30 days, and then the caviar is prepared according to the caviar processing technology. Otherwise, the same as in example 1 was used.
Comparative example 3
This comparative example differs from example 1 in that: step two, only the sturgeons raised in the previous step are temporarily raised in the fishing electrochemical water at the temperature of 4+/-1 ℃ for 12 days after stopping feeding, and the fishing electrochemical water in the 1/3 culture pond is replaced every 8 hours; then turning to 15+/-1 ℃ fish electric water to stop eating and temporarily nourish for 5 days; during the period, the fishing electrochemical water (containing 2% NaCl) in the 2/3 culture pond is replaced every 10 hours, and then the caviar is prepared according to the caviar processing technology. Otherwise, the same as in example 1 was used.
Comparative example 4
This comparative example differs from example 1 in that: omitting' then, turning to 5+/-1 ℃ to stop eating and temporarily raising in the fishing electrochemical water for 2 days, and during the period, replacing the fishing electrochemical water as follows:
the nutrient for stopping eating and temporarily keeping in the stage is 3 periods, wherein the first period is 0.5d of the time for stopping eating and temporarily keeping, the second period is 1d of the time for stopping eating and temporarily keeping, and the third period is 0.5d of the time for stopping eating and temporarily keeping;
firstly, transferring sturgeons into new fishing electrochemical water, wherein the dissolved oxygen in the fishing electrochemical water is 5mg/L, stopping feeding and temporarily raising until the first period is finished, and then replacing the fishing electrochemical water for 2 times in the second period, wherein the fishing electrochemical water in a 2/3 culture pond is replaced each time; finally, 1-time fishing electrochemical water is replaced in the third period, and the fishing electrochemical water in the 2/3 culture pond is replaced each time; wherein, the water temperature of the replaced fish electrochemical water is 4+/-1 ℃ and then the caviar is prepared according to the caviar processing technology. Otherwise, the same as in example 1 was used.
Comparative example 5
This comparative example differs from example 1 in that: omitting' last, stopping feeding and temporarily raising for 2d under the conditions of 0.3m/s of flow rate, 15+/-1 ℃ of water temperature, 6mg/L of dissolved oxygen and 10 hours of illumination time; during the process, the fish electrochemical water flow rate is kept to be 0.3m/s for 2 hours, and then the caviar is prepared according to the caviar processing technology. Otherwise, the same as in example 1 was used.
Comparative example 6
This comparative example differs from example 1 in that: the fishing electrochemical water of example 1 was replaced with well water meeting sanitary standards for Drinking Water. Otherwise, the same as in example 1 was used.
The caviar treated in example 1 and comparative examples 1 to 6 had soft, round and smooth appearance, no dent, fresh and full, clear and transparent color, and slightly grey or brown in black juice.
Example 2
And (3) detecting the earthy taste of the caviar:
1. group of people: 5 panelists were divided into 5 groups of 5 persons each (aged 22-40 years);
2. detection standard:
1) Firstly, preparing dimethyl isoborneol (MIB) into aqueous solutions of the soil odor element (gelsmin) with concentration gradients of 0.01, 0.1, 0.3, 0.5, 1.0, 5.0 and 10.0 mug/L by using pure water, and taking the pure water as a control solution;
2) The above aqueous solution of Methyl Isoborneol (MIB) and the control solution were tasted by 5 groups of panelists, and for different concentrations, the taste was discussed together by 5 groups of panelists, and finally the degree of earthy taste of each concentration was determined, and the corresponding descriptive term was determined as the earthy taste standard.
3) Finally, the following steps are:
| MIB aqueous solution | Gustatory response | |
| 1 | 0.01 μg/L aqueous solution | Almost in accordance with pure water |
| 2 | 0.1. Mu.g/L aqueous solution | Obvious cool taste |
| 3 | 0.3. Mu.g/L aqueous solution | Weak fishy smell |
| 4 | 0.5 μg/L aqueous solution | Has slight fishy smell |
| 5 | 1.0 μg/L of aqueous solution | Obvious fishy smell |
| 6 | 5.0 μg/L of aqueous solution | Has heavy fishy smell |
| 7 | 10.0 μg/L aqueous solution | Extremely heavy fishy smell |
4) Finally, the fishy smell scoring standard is determined: 0 minutes-extremely heavy fishy smell; 1 min-fishy smell is heavy; 2 minutes-obvious fishy smell; 3 minutes-fishy smell general; 4 minutes-fishy smell; 5 minutes-slightly fishy smell; 6 minutes-weak fishy smell; 7 minutes-no fishy smell.
3. Detection method
1) The commercial sturgeon caviar was first taken as a control and tasted by 5 groups of panelists each, each group giving a score according to the scoring criteria, and each group taking the average as the final scoring criteria.
2) The sturgeon caviar prepared in example 1 and comparative examples 1 to 6 were tasted by 5 groups of panelists, each group of panelists gave a score according to the scoring criteria, and each group averaged as the final scoring criteria.
4. Detection result
| Group of | Earthy taste score value |
| Example 1 | 7 |
| Comparative example 1 | 2 |
| Comparative example 2 | 3 |
| Comparative example 3 | 4 |
| Comparative example 4 | 5 |
| Comparative example 5 | 4 |
| Comparative example 6 | 3 |
| Reference substance | 3 |
Example 3
Detection of Tu-stin (geostin) and dimethyl isoborneol (MIB) in caviar
1. Sample processing
2g of caviar in the example 1, the comparative examples 1 to 6 and the control (commercial sturgeon caviar) are respectively taken, 2mL of water is added, then l g of NaCl is added and mixed uniformly, and the mixture is kept stand for 5min at 60 ℃, and is extracted by a solid-phase microextraction head under the stirring condition at 60 ℃ to obtain a sample to be detected; named respectively:
sample 1-example 1; sample 2-comparative example 1; sample 3-comparative example 2; sample 4-comparative example 3; sample 5-comparative example 4; sample 6-comparative example 5; sample 7-comparative example 6; a reference;
2. GC-MS detection
Chromatographic conditions: the chromatographic column is HP-5MS capillary column (30 mm. Times.0.25 μm); programming temperature: the initial temperature of the column is 40 ℃, the column is kept for 2min, the temperature is increased to 250 ℃ at 8 ℃/min, the column is kept for 10min, and the temperature of a sample inlet is 250 ℃; thermal desorption for 5min; carrier gas: helium with the flow of 0.8mL/min is fed in a non-split mode.
Mass spectrometry conditions: the electron energy is 70eV, the filament emission current is 200 mu L, the ion source temperature is 230 ℃, the transmission line temperature is 280 ℃, and the scanning range is 33-350 m/z.
3. Detection result
| Group of | Tu-dor (mug/kg) | Dimethylisocamphol (mug/kg) |
| Initial content | 4.315±0.135 | 1.127±0.021 |
| Sample 1 | 1.126±0.048 | 0.114±0.015 |
| Sample 2 | 3.790±0.172 | 0.832±0.053 |
| Sample 3 | 3.425±0.166 | 0.710±0.048 |
| Sample 4 | 2.911±0.161 | 0.608±0.041 |
| Sample 5 | 2.037±0.118 | 0.413±0.039 |
| Sample 6 | 2.724±0.143 | 0.567±0.034 |
| Sample 7 | 1.856±0.128 | 0.392±0.024 |
| Reference substance | 3.572±0.178 | 0.755±0.039 |
Note that: the initial content does not contain a control.
Claims (10)
1. The method for treating the earthy taste of sturgeon and huso caviar is characterized by comprising the following steps of:
step one, in a month before the artificial cultured sturgeon or huso is stopped eating and temporarily cultured, the water temperature of the culture water is reduced to 8-15 ℃, the illumination time is reduced, the depth of the water body in the culture pond is reduced, and the dissolved oxygen of the culture water is controlled to be 6-12 mg/L;
step two, after the sturgeon or the huso raised in the previous step is stopped in the electric water for fishing at 0-5 ℃ for temporary feeding for 10-15 d, the sturgeon or the huso is transferred to the electric water for fishing at 15-22 ℃ for 5-6 d; then, the fish electric water is transferred to the fish electric water with the temperature of 4-6 ℃ to stop eating and temporarily cultivate for 1-2 d, and is transferred to the fish electric water with the temperature of 15-22 ℃ to stop eating and temporarily cultivate for 4-6 d; finally, stopping feeding and temporarily raising for 1-3 d under the conditions of 0.1-0.4 m/s of flow rate, 15-22 ℃ of water for fishing, and 8-12 h of illumination time;
and thirdly, preparing the caviar from the sturgeon or the huso according to the caviar processing technology.
2. The method for treating the earthy taste of sturgeon and huso sub-sauce according to claim 1, which is characterized in that the dissolved oxygen in the fishing electrochemical water of the artificially cultured sturgeon and huso is 4-8 mg/L, the ozone content is 1-2 mg/L, the hydrogen peroxide content is 0.5-5 mg/L, and the pH value is 6.8-7.5.
3. The method for treating the earthy taste of sturgeon and huso caviar according to claim 1, which is characterized in that the caviar processing technology comprises the following steps: electric shock vignetting and bleeding, ice water cooling for egg taking, egg rubbing and screening, pickling, low-temperature sterilization and packaging storage.
4. The method for treating the earthy taste of sturgeon and huso sub-catsup according to claim 1, wherein the reduction of the illumination time is 6-8 hours.
5. The method for treating earthy taste of sturgeon and huso sub-catsup according to claim 1, wherein the reduction of the depth of the water in the culture pond means a reduction of the water level by 10-50 cm.
6. The method for treating the earthy taste of sturgeon and huso sub-catsup according to claim 1, wherein in the first step, the cultivation area is sterilized in time and the cultivation water is replaced within one month before the artificial cultivated sturgeon or huso sub-catsup stops eating and is temporarily cultivated.
7. The method for treating earthy taste of sturgeon and huso sub-catsup according to claim 1, wherein the fishing electrochemical water in the 1/3-2/3 culture pond is replaced every 6-10 h during the feeding cessation and temporary culture in the second step.
8. The method for treating earthy taste of sturgeon and huso caviar according to claim 1, wherein in the second step, the flow rate of the fishing electrochemical water is 0.1-0.4 m/s for 1-3 h, and the dissolved oxygen in the fishing electrochemical water is 6-8 mg/L.
9. The method for treating earthy taste of sturgeon and huso caviar according to claim 1, which is characterized in that in the second step, the feeding is stopped and temporarily raised in electric water for fishing at 4-6 ℃, the dissolved oxygen in the electric water for fishing is 4-6 mg/L, and the process of changing the electric water for fishing is as follows:
the nutrient for food withdrawal at this stage is 3 periods, the first period is 1/4 of the time for food withdrawal, the second period is 2/4 of the time for food withdrawal, and the third period is 1/4 of the time for food withdrawal;
firstly, transferring sturgeon or huso into new fishing electrochemical water, stopping feeding and temporarily raising until the first period is finished; then, the fishing electrochemical water is replaced for 1 to 3 times in the second period, and the fishing electrochemical water in the 1/3 to 2/3 culture pond is replaced each time; finally, the fishing electrochemical water is replaced for 1 to 2 times in the third period, and the fishing electrochemical water in the 1/3 to 2/3 culture pond is replaced each time; wherein the water temperature of the replaced fishing electrochemical water is 4-6 ℃.
10. The method for treating earthy taste of sturgeon and huso caviar according to claim 1, wherein in the second step, the fish electric water is turned to 15-22 ℃ and is stopped to temporarily cultivate for 5-6 d, wherein the fish electric water contains 1.5-3% of NaCl.
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| CN103663838A (en) * | 2013-12-10 | 2014-03-26 | 通威股份有限公司 | Integrated and comprehensive water treatment equipment for electrochemical water |
| CN104782547B (en) * | 2015-04-24 | 2017-10-03 | 通威股份有限公司 | A kind of fishing electrochemical water is used for the application for removing fresh and alive fresh water fishlike smell |
| CN108967935A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of anti-oxidant preparation method of caviar |
| CN109511581B (en) * | 2018-11-07 | 2021-08-24 | 湖北清江鲟鱼谷特种渔业有限公司 | Sturgeon parent breeding method for producing caviar |
| CN109452202B (en) * | 2018-11-19 | 2021-01-15 | 杭州千岛湖鲟龙科技股份有限公司 | Cold water purification cultivation method for female fish as raw material for processing sturgeon caviar |
| CN210538248U (en) * | 2019-08-17 | 2020-05-19 | 会泽鲟鱼谷鱼子酱有限责任公司 | Cold water purification breeding pond of female fish of raw materials for sturgeon caviar processing |
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Inventor after: Chai Yihan Inventor after: Xu Tianqiang Inventor after: Wang Hongcheng Inventor after: Yu Hongxian Inventor after: Chai Fangying Inventor after: Chai Qingyu Inventor after: Zhao Yuxi Inventor after: Xing Yan Inventor after: Yu Ting Inventor after: Wang Tong Inventor after: Li Guozhi Inventor after: Xi Fengxiang Inventor after: Xue Chen Inventor before: Chai Qingyu Inventor before: Wang Hongcheng Inventor before: Yu Hongxian Inventor before: Chai Fangying Inventor before: Zhao Yuxi Inventor before: Xing Yan Inventor before: Yu Ting Inventor before: Wang Tong Inventor before: Li Guozhi Inventor before: Xi Fengxiang Inventor before: Xue Chen Inventor before: Xu Tianqiang |