I. Breeding habits The spiny bream is a dioecious species. The breeding season is from April to June. From late May to early June, it is a breeding season. Generally, it is required to complete the seedlings in the middle and late April. During the breeding season, the mature sperm is excreted and the sperm enters the hernia flap with the female's breathing water and meets the egg and fertilizes. The fertilized egg develops into a larval larvae within the zygomatic valve.
Second, artificial breeding technology
1, the choice of intimacy: quail age is generally 4-5 years old, complete shell, growth ring is large.
2. Checking maternal maturity: Correctly judging the maturation of hooked larvae (commonly known as barley seeds) is an important part of reproduction, and generally adopts the “one look and two take” method. Look: Look at the color of the female's nephew is purple-black or brown-yellow, and the graininess is not mature. Take: When the nephew is used, the filament can be drawn as mature, otherwise it is immature.
3, with the choice of Miao fish selection of squid scorpion fish larvae of the best attached to the larvae is yellow catfish. Stingray should have good constitution and no damage.
4, artificial seedlings to pick seedlings to choose sunny weather. The method of adopting the static water picking method is as follows: The mature female quail shell is washed and dried for 0.5-2 hours, then placed in a water basin, and the water just immersed the worm body. Soon, the mother lice will be discharged flocculent. The sticky material is a hooked larvae, and after discharge to a certain amount, the female quail is taken out and put into a yellow snapper to carry the seedling. To constantly sprinkle water and stir the fish to increase the chance of seedling attachment. When there are more white spots on the stingray, fish can be removed and placed in cages or larvae.
The number of seedlings attached depends on the individual size and constitution of the stingray, and the individual is large and has many physical constitutional points, and vice versa.
Hookworm larvae are sent off about 8-18 days in the stingray body (parasite time shortens with rising water temperature, accumulated temperature is about 280°C). If stingrays are kept in cages, the fish should be placed in the larvae pool 2-3 days before the emergence. The area of ​​larvae is generally 1m2, and each pond is accompanied with about 1.5kg of seedlings to keep running water. After all the larvae are shed, remove the stingray.
Third, the larvae should be maintained during the larval rearing period to provide rich feed and high dissolved oxygen for the growth of the larvae. With the growth of carcasses, it is necessary to appropriately increase the flow rate and flow, and at the same time, add mud to the pond. The thickness of the river mud is based on vertical standards. When the young cub grows to about lcm, it can be divided up.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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