CATDOLL : CATDOLL: What are the species of special aquaculture?

What are the species of special aquaculture?

Special species raised include: hedgehog, bamboo rat, fox, katydid and fragrant pig.

1. Hedgehog

Hedgehogs are heterothermic animals with a wide distribution. Hedgehog meat is rich in nutrients, so it is in great demand in the current market. Hedgehogs are not only game, but can also be used in the pharmaceutical industry as health products. Hedgehogs are relatively docile, have strong adaptability, are less susceptible to disease, do not bite people casually, and are easy to manage. Hedgehogs can generally live for 4-7 years.

The cost of raising a hedgehog will not exceed 30 yuan, while the price of a hedgehog is about 80 yuan. It can be seen that the profit margin of hedgehogs is still very large.

2. Bamboo Rat

Bamboo rats are an animal of the family Bambusidae. The feed of bamboo rats is very simple, generally bamboo, plant stems and Miscanthus. If the breeding area is not very large, the feed cost can be basically ignored. Bamboo rats are delicious, nutritious, soft fur, and have relatively high economic and medicinal value. Therefore, breeding bamboo rats is a low-cost and high-economic-benefit species.

3. Fox

There are relatively few farmers raising foxes in the market. Although there are few farmers raising foxes, the profit from selling foxes is very high, especially its fur is very valuable.

The main profit of fox farmers is selling fox skins. Fox fur is soft and dense, and is a precious textile raw material. Foxes have strong adaptability and require relatively extensive management. It is recommended to raise blue foxes and silver foxes. The price of a whole fox fur in the current market is about 100-500 yuan, which is still very profitable.

4. Grasshopper

Grasshopper is a natural green and healthy food, rich in protein, and tastes similar to river shrimp. In the past, grasshopper was just an insect that people liked to play with, but now it is widely used in food.

The katydid has a very strong reproductive function and is very easy to breed. The market price of katydid is about 25 yuan per catty, and the market demand is relatively high. With the widespread use of pesticides, the number of wild katydids has decreased rapidly, so artificial breeding of katydids has certain sales prospects.

5. Fragrant Pig

The Xiang pig, also known as the mini pig, was once on the verge of extinction because of its good taste and nutrition. In the past, only the emperor was allowed to eat it, and ordinary people were not allowed to eat it. In the late 1980s, only a few dozen of them remained.

However, the growth adaptability of Xiang pigs is very strong, and the feed is mainly grass, so the feed cost is relatively low, and the management of Xiang pigs is relatively easy, and the investment of manpower and financial resources is relatively small. However, the profit of Xiang pigs is relatively high. Generally, raising about 10 pigs can earn nearly 10,000 yuan. Therefore, the prospects and economic benefits of artificial breeding of Xiang pigs are very good.

Special aquatic products should refer to farmed species other than conventional species (common fish and shrimp) that are farmed on a large scale, such as sea cucumbers, sea horses, sea urchins, jellyfish, economically farmed fish (rainbow trout, loach, catfish, mandarin fish, sturgeon, freshwater silver pomfret, tilapia, black snakehead, etc.), river crabs, frogs, and turtles, etc., which are special farmed animals with relatively high economic value and relatively small farming scale.

How to cut sea urchin

Sea urchin. Phylum of invertebrates, class of echinoids, widely distributed along the coast of my country, its main species are "horse dung sea urchin" and "purple sea urchin".

The sea urchin, belonging to the family Echinoidea, has a solid, hemispherical shell with a diameter of 3-5 cm. The shell surface has spines, 5-6 mm long, densely distributed on the shell surface. The spines of some individuals are often not vertical but inclined outward. The body color varies, usually green, but also purple, gray-red, gray-white, brown, reddish brown, and with white tips on the spines. It lives in the intertidal zone to the gravel bottom and algae-rich reefs at a depth of 4 meters, often hiding under rocks or in rock crevices. It mainly feeds on Sargassum. The reproductive period is from April to May. It is produced in the East China Sea, the Yellow Sea and the Bohai Sea in China. The reproductive glands can be eaten, and the shells can be used for medicinal purposes or as fertilizer.

Purple sea urchin, family Echinidae. The shell is thick, hemispherical, and generally 6-8 cm in diameter. The spines are strong and pointed at the end. The length is approximately equal to the diameter of the shell. It is purple in color. Young individuals are often gray-brown, gray-purple, gray-green, purple-red, and red. The spines on the mouth are often spotted. It lives under rocks or in cracks in the intertidal zone, and sometimes it is exposed in puddles formed by rocks. The vertical distribution can reach a maximum depth of 85 meters in seawater. It mainly feeds on seaweed. The reproductive period is from May to July. It is mainly produced in the coastal areas of Liaoning, Zhejiang, Fujian, Guangdong and other places in my country. The edible value of the gonad is higher than that of the horse dung sea urchin. The shell can be used for medicinal purposes and can also be used as fertilizer.

The edible part of sea urchin is the immature five-lobed reproductive glands in the body cavity, including the female ovaries and male testes. It has high nutritional and medicinal value. The so-called Yundan in traditional Chinese medicine is the ovaries of sea urchins, which has a nourishing effect.

At present, many coastal areas have used sea urchin resources to produce products for export and domestic sales. The two commonly used processing methods are introduced as follows:

1. Alcoholic sea urchin sauce

1. Process flow.

Raw materials → remove spines → wash → open shells → dig out gonads → rinse and drain → weigh → add salt to dehydrate → add wine and mix well → seal → ferment → finished product.

2. Operating procedures:

(1) Raw material requirements: Fresh purple sea urchins or horse dung sea urchins should be processed while alive after being caught. Sea urchins that are not processed can be placed in a cool place and sprayed with seawater to extend their survival time. Sea urchins that cannot be processed on the same day can be placed in baskets and temporarily kept in seawater. For processing plants far from the sea, they can be placed in a 0℃ refrigerator and can survive for 2-3 days. The specifications of raw sea urchins are generally as follows: the diameter of purple sea urchins is more than 5 cm, and the diameter of horse dung sea urchins is more than 3 cm (referring to the diameter of the shell, excluding the spines).

(2) Raw material processing: The spines on the outside of the sea urchin must be removed before shelling. The method is to place the sea urchin in a basket, hold the basket ears with both hands, and rub it back and forth. After all the spines on the outside are removed, rinse it with clean water.

(3) Open the shell and take out the gonads: Place the spineless and washed sea urchin on the chopping board, with the mouth facing down, insert two sharp knives into the center of its back at the same time, and split it to the left and right to divide the sea urchin into two pieces, or with the mouth facing up, use a knife to cut the sea urchin into two pieces along the edge of the mouth. After opening the shell, use a special small spoon to dig out the gonads. Be careful to keep the original shape of the orange-shaped gonads as much as possible and avoid contaminating other internal organs and broken shells. Put the removed gonads in a basin of sea water to gently float away foreign matter, and then place them on a gauze net to drain.

(4) Add salt to dehydrate: After rinsing and draining, weigh the gonads with a scale, then sprinkle 10% refined salt according to their weight and marinate for about half an hour. It is better to add salt in small amounts and multiple times. During the salting process, the gonads should be placed on an inclined wooden tray. The refined salt used should be fried in advance to remove the bitterness. It is better for the salt to be loose in the hand. Do not stir during the pickling process to avoid damaging the cell tissue structure and hindering dehydration.

(5) Add alcohol: Pour the drained gonads into a container and add 10% medicinal alcohol based on the weight of the gonads (the weight of the gonads refers to the weight before adding salt and dehydration, and the alcohol concentration is above 95%). Stir appropriately to make it uniform. Alcohol plays a role in preservation and flavoring.

(6) Sealed fermentation: The well-mixed gonads are placed in a sealed container and fermented for about half a month at room temperature of about 20°C to obtain the finished product, which is then stored in a refrigerator at 0-5°C. The sea urchin sauce that matures through natural fermentation is delicious and has high nutritional value because the protein is decomposed into soluble nitrogen-containing substances and amino acids. It is very popular for both export and domestic sales.

3. Export quality requirements for alcohol sea urchin sauce:

(1) Color: The natural colors of different species include bright yellow, light yellow, reddish yellow, brownish yellow, etc. The colors of the same piece should be consistent, and there should be basically no sea urchins of other colors mixed in.

(2) State: It is in a sauce-like state with original grains, thick and solidified.

(3) Taste: It has a distinct mellow flavor and the aroma of fermented sea urchin sauce, with no peculiar smell.

(4) Hygiene: Basically free of broken shells, thorns and other impurities, no abnormalities, and inconspicuous visceral membranes are allowed.

In addition, the salt content is required to be 6% or less; the loss on drying is required to be less than 63%.

2. Pickled sea urchin sauce

The preservation principle of pickled sea urchin sauce is similar to that of alcohol sea urchin sauce. The difference is that pickled sea urchin sauce does not contain alcohol but only refined salt. Its salt content is higher than that of alcohol sea urchin sauce, and its water content is lower, so it is in a thick solid state. In terms of processing methods, pickled sea urchin sauce requires as little stirring as possible to keep the original granular state of the sea urchin gonad. The Japanese call pickled sea urchin sauce "grain sea urchin".

1. Process flow

Raw materials → remove spines → wash → open shells → dig out gonads → rinse → drain → weigh → soak in concentrated brine → drain → pickle → weigh → package finished products.

2. Operating procedures

(1) Raw material requirements: The raw material processing and the process of opening the shell and removing the gonads are basically the same as those of alcohol sea urchin sauce, but the operation is required to be more careful, and the gonads should be kept in a more complete granular state as much as possible. Therefore, in production, the broken ones can be processed into alcohol sea urchin sauce, but no matter what variety is processed, the low-quality ones with too dark color or disintegration must be removed.

(2) Soaking in concentrated brine: Place the rinsed and drained gonads into a small plastic basket lined with gauze, and then immerse the basket in 20°Be′ brine for about 5 minutes. This soaking and pickling method is not only uniform but also fast.

(3) Pickling: After the gonads are fully drained from the salt water, they are spread on a bamboo curtain with gauze. First, a layer of refined salt is sprinkled on the gauze, then a layer of gonads of uniform thickness is placed on top, then a layer of refined salt is sprinkled on top, and then another layer of gonads is placed on top. Finally, a layer of refined salt is sprinkled evenly on the last layer. The amount of salt used is 15-20% of the weight of the gonads (the weight of the gonads refers to the weight before being soaked in salt water). After about 8 hours of pickling, the finished product is ready. At this point, the pickled sea urchin sauce has become a viscous solid state.

(4) Finished product packaging: Pack into cartons or other containers in a fixed quantity. If the product needs to be stored for a long time, it must be placed in a cold storage at -10°C.

3. Export quality requirements for sea urchin sauce:

(1) Color: The natural color of the sea urchin's reproductive glands, which may be light yellow, orange-yellow, reddish-yellow, or brownish-yellow. The color may be slightly darker due to pickling, but the color of the same piece should be basically the same.

(2) Appearance: It is in obvious blocky shape, with moderate hardness and softness.

(3) Taste: It has the aroma that this product should have, without any peculiar smell.

(4) Hygiene: Broken sea urchin shells, residual spines and other impurities are not allowed to be mixed in, but the presence of inconspicuous visceral membranes is allowed.

In addition, the salt content is required to be around 10% and the loss on drying to be below 54%.

1. After washing the selected sea urchin, cut open the shell and the roe will be exposed. The roe of sea urchin is usually eaten raw. Cut open the shell of the sea urchin, pick out the fresh roe and eat it directly or dip it in seasoning. It tastes extremely delicious.

2. The sea urchin roe is arranged in a star-shaped pattern inside the sea urchin, with distinct grains and an orange-yellow color like small yellow rice. Sea urchin roe is also commonly known as sea urchin roe. Soak the sea urchin in ice water with lemon and salt for 10 minutes, then drain the water. A fresh and ready-to-eat sea urchin is ready!

Sea urchin roe is easy to dissolve. After the sea urchin is taken out of the water, if it is left in the air for half a day to a day, the sea urchin roe may become soft and deteriorate and cannot be eaten. Therefore, sea urchins caught from the sea should either be eaten immediately or stored in seawater in a container and taken out when ready to eat. To ensure food safety, it should be noted that raw sea urchins must not only be fresh, but also must be harvested from clean and unpolluted sea areas.

The common way to eat sea urchin roe is to eat it raw. Cut open the shell of the sea urchin, pick out the fresh sea urchin roe and eat it directly or dip it in seasoning. It tastes extremely delicious.

Fishermen along the coast have the custom of using sea urchin roe to make sauce, which can be stored for months without spoiling. Common ways for Dalian citizens to eat fresh sea urchin roe are to make soup with it, stir-fry or steam it with eggs, or use it as stuffing for wontons and dumplings.

There are four types of edible sea urchins that grow naturally along the coast of Dalian. The purple sea urchins spawn in April and May, and the horse dung sea urchins spawn in November and December. Therefore, the sea urchin roe on the market during these two periods is the most plump. However, artificial breeding has been successful in recent years, so sea urchins are available in all seasons. Due to the convenient and fast transportation, you can taste fresh sea urchin roe all year round even in the inland areas.

Avoiding taboos

Sea urchin roe is easy to dissolve. After the sea urchin is taken out of the water, if it is left in the air for half a day to a day, the sea urchin roe may become soft and deteriorate and cannot be eaten. Therefore, sea urchins caught from the sea should either be eaten immediately or stored in seawater in a container and taken out when ready to eat. To ensure food safety, it should be noted that raw sea urchins must not only be fresh, but also must be harvested from clean and unpolluted sea areas.

Raw materials → remove spines → wash → open shells → dig out gonads → rinse and drain → weigh → add salt to dehydrate → add wine and mix well → seal → ferment → finished product.