How to distinguish between good and bad fish species
The key to improve survival rate is to buy high-quality fingerlings. The quality of fingerlings can be identified according to body color, activity, sampling inspection and other indicators.
fry
The body color of high-quality fry groups is the same, the body is smooth, and the mud is not dragged; the body color of inferior fry groups is different, commonly known as flower seedlings, and the fish body is dragged mud.
The activity of the fish stirred the water with fry out of the vortex. Most of the good fry swam against the current at the edge of the vortex, while most of the poor fry were stirred into the vortex.
Sampling inspection blows the water surface, if it can move against the wind and water, it can struggle violently at the bottom of the basin after pouring water for high-quality fry; inferior fry swim along the water, unable to struggle, after pouring water, only the head and tail can twist slightly.
Fish of the same species with the same pond specifications are high-quality fry; fish with different individual sizes are inferior fry.
species
The body color of high-quality fish species is bright and shiny; the body color of inferior fish species is dull, some black or white.
Activity high-quality species active action, clustering, rapid sinking after shock, grab strong; inferior species slow action, not clustering, roaming in the water surface, grab weak.
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Processing of silver carp and bighead carp
Silver carp and bighead carp among the "four major fishes" are often sold poorly due to more spines between muscles and taste inferior to other fish. Therefore, the problem of processing and utilizing silver carp and bighead carp needs to be solved urgently. The following is a description of the use of silver carp, bighead carp processing method of making fish round. The formula of auxiliary materials: according to 50kg of fish meat, 1kg of salt, 3kg of starch, 0.5kg of granulated sugar, 0.075kg of monosodium glutamate, proper amount of ginger juice, and the water content is generally 50% to 60% of the weight of fish meat. Key points of operation: heavy selection
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Artificial shrimp molding machine
In recent years, surimi products (fish balls, fish cakes, fish sausages, fish rolls, fish cakes, etc.) have become one of the favorite aquatic foods on the table of families and hotels. With the continuous expansion of the consumer market of surimi products, the production of surimi products has gradually changed from family workshop to industrial production, and different molding machines are needed to process different products. This paper introduces a kind of artificial shrimp forming machine for making shrimp from low-value surimi. The design production capacity of this machine is 30~40kg/h, and the weight of shrimp is 16 per unit.
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