Fish clonorchiasis
Main pathogens: trematodes, cercariae, metacercaria.
Harmful species: silver carp, bighead carp and so on.
The suitable period for prevention and control is from May to August.
Identification features: the diseased fish are black and thin, and at the initial stage of acute infection, the diseased fish make a jumping struggle on the surface of the water, or swim rapidly in the water, but when the physical strength is exhausted, they swim slowly, head down and tail up, losing balance, the fish body bends or the head and orbit are seriously congested; the cornea of fish eyes is cloudy and milky white in chronic infection, and the lens falls off into blind eyes in serious cases.
Control methods: (1) the best scheme is to cull the first intermediate host, the solid snail and the final host gull, to cut off the life cycle of trematodes and to achieve the purpose of radical cure. (2) every cubic meter of water is sprinkled with 0.5 grams of copper sulfate in the whole pool and repeated after 1 day. (3) 0.25 grams of dibutyltin oxide per kilogram of fish was fed for 5 days. (4) 0.2g / kg of dichlorophenol per kilogram of fish was fed with 0.2g / kg of dichlorophenol for 3 days. (5) bind the aquatic grass (bitter grass is the best) or dry grass into several bundles, pile them up in the water around the pond in the evening to trap trematodes, pick them up the next morning and kill them in the sun.
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Moss prawns
Cuisine: Fujian cuisine raw material / seasoning: 12 prawns, 1 tbsp wine, 1 teaspoon salt, 1 teaspoon sesame oil, 2 strips of spring onions and 3 slices of ginger, 25 grams, egg juice made of 1 egg, 1 scoop of wine and 2 teaspoons of sugar, appropriate amount of pepper and salt or ketchup. Production process: ① will wash the prawns, peel off only the middle part of the shrimp shell (the head is removed, the tail still retains the shell), extract the sand sausage and cut a knife in the abdomen of the shrimp shell. ② chopped onions and ginger, put in a large bowl, add wine and salt.
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Frozen conditioned food-fish tofu
Fish tofu, also known as deep-fried fish cake, with fish as the main material, ground into meat paste with other excipients and extruded into blocks, deep-fried after ripening, because of its good golden appearance, and can eliminate fishy smell, more and more favored by consumers. The food is fragrant, elastic and nutritious, so it is a good material for hot pot, stir-frying and Spicy Hot Pot. List of ingredients: raw material consumption (kg) fish paste 70.000 egg white 7.000 cassava starch 10.00
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