4
4

4

3
3

3

2
2

2

5
5

5

YuXiang Aquaculture

YUXIANG

AQUACULTURE CO.,LTD.

ABOUT  US

Raoping Yuxiang Aquaculture Co., Ltd., established in 2006, is a limited liability enterprise integrating frozen aquatic product production and processing; cold chain transportation; aquaculture, processing, sales, service and agricultural product development. The company was established in 2006 At the beginning, it was mainly engaged in aquaculture. Since 2010, the company has officially invested in the development of aquatic product processing and quick freezing; cold chain food storage; cold chain transportation and sales business, with operations in major cities across the country and more than 30 countries abroad.

2006

SINCE2006

13000

Our workshop covers an area of 13,000 square meters 

 4500T

Storage capacity of 4,500 tons

8000T​

Annual production capacity of over 8000 tons

HONORS

YUXIANG

Honor
Honor
Honor
Honor
Honor
Honor
Honor
Honor
Production license
Production license
Record registration certificate
Record registration certificate
Tilapia farm
Tilapia farm
Shrimp farm
Shrimp farm
Tax creation honor
Tax creation honor

PRODUCT CATEGORY

YUXIANG

Shrimp series

Shrimp paste

Fish series

Oyster

Clam

NEWS CENTER

YUXIANG

A complete list of various types of shrimp, foodies who like shrimp, how many do you know?

A complete list of various types of shrimp, foodies who like shrimp, how many do you know?

There are many kinds of shrimp, wild, farmed, deep-sea, shallow-sea, and imported. There are many kinds. Shrimp eaters, there are several you know, which one do you like? Chinese prawn         [Place name] prawn, prawn, meat shrimp, yellow shrimp (male), green shrimp (female shrimp), prawn.         [Morphological characteristics] The body grows large and flat on the side. The female body is 18 to 24 cm long, and the male body is 13 to 17 cm long. The carapace is thin, smooth and transparent, the female body is blue-blue, and the male body is brownish yellow. Female individuals are usually larger than males. The whole body of the prawn is composed of 20 knots, 5 knots for the head, 8 knots for the chest, and 7 knots for the abdomen. Except for the tail section, each section has a pair of appendages. There are 5 pairs of feet, the first 3 pairs are clamp-like, and the rear 2 pairs are claw-like. The center of the front edge of the head breastplate protrudes to form the frontal horn. The upper and lower edges of the forehead are serrated.         [Origin, season] Mainly distributed in the Yellow Sea and Bohai Sea in China and the western coast of North Korea. China's Liaoning, Hebei, Shandong Province and Tianjin's coastal areas are important prawn production areas. In the past, the fishing season was divided into two seasons, spring and autumn, with spring flood from April to June; autumn flood from September to October. The mid-to-late October is the peak flood season.         At the end of 70 years, Chinese aquatic science and technology workers broke through the artificial breeding technology of prawns and solved the problem of artificially cultured prawns. At present, the Chinese shrimp farming production has been carried out on the coast of China from Dandong City in the north to the coast of Hainan in the south. The output is about 200,000 tons, which greatly exceeds the fishing volume in natural waters. [Economic value] Fresh food can cook red braised prawns, fried prawns, prawns, pipa prawns, fried shrimps, etc. It is processed into dried seafood, dried shrimps, etc. which are excellent seafood. Chinese shrimp is the main product of China's aquatic products exports. Monarch Shrimp         [Place name] grass shrimp, flower shrimp, beef-shaped shrimp. The Food and Agriculture Organization of the United Nations is known as the giant tiger prawn.         [Morphological characteristics] The body is dark brown and khaki horizontal stripes pattern. The upper margin of the frontal angle is 7-8 teeth, and the lower margin is 2-3 teeth. The frontal lateral sulcus is quite deep, extending behind the upper thorn of the eye, but the frontal lateral spine is lower and blunt, and the central sulcus of the posterior frontal ridge is obvious. There are obvious liver ridges and no stomach ridges.         [Origin, season] The distribution area is very wide, from southern Japan, South Korea, China's coast, the Philippines, Indonesia, Australia, Thailand, India to the east coast of Africa. There are two spawning periods in China's coastal areas from February to April and August to November each year.         [Economic Value] is currently the most common breed in the world. Two crops can be raised along the southern coast of my country. The shrimp grows fast, has strong adaptability, and has a variety of eating habits. It can tolerate a long time of dry dew, so it is easy to work and sell. The shrimp is the largest individual in prawns. The largest individual found is 33 cm long and weighs 500 to 600 grams. Mature shrimp are generally 22.5 to 32 cm long and weigh 137 to 211 grams, and are popular among consumers. The nutritional value is similar to other major shrimps. Penaeus longhairus         [Place name] Prawns, White Prawns, Red Tail Prawns, Red Prawns, Daming Prawns, the United Nations Food and Agriculture Organization is commonly known as Red Tail Prawns.         [Morphological characteristics] The body is light brownish yellow, with 7-8 teeth on the upper edge of the frontal horn and 4-6 teeth on the lower edge. The lateral view of the base of the frontal horn is higher than that of the Chinese prawn and lower than that of the prawn Mochi. The posterior ridge of the frontal horn extends to the vicinity of the posterior edge of the head breastplate without a central groove. The first antennae whip is slightly longer than the head breastplate. The male prawns have long brush-like long hairs on the third palate, which is 1.2 to 2.7 times the length of the second section. There are intermittent depressions on the frontal ridge. The warts on the top of the front piece of the female connector are smaller than those of Penaeid Mochi.         [Origin, season] Mainly distributed in the Indian Ocean and the western Pacific from Pakistan to Indonesia. China's Fujian, Taiwan and the eastern coast of Guangdong are the most common. The sea fishing season is from October to January each year. At present, it is the
How to eat oysters

How to eat oysters

How to eat oysters Eat raw Wash the fresh oysters in boiling water, rinse and blanched, dipped in seafood juice or spicy soy sauce containing ginger and pepper. Stir fry Tang burning oysters: use ham, chicken, scallops, lean meat to cook for 3 hours, and add peony, green onion, wolfberry and other ingredients. The alcohol stove ignites the broth. According to personal preference, raw oysters can be eaten raw, dipped in Japanese mustard, or they can be served with fresh flavorings. Stir fry The practice of ginger onion iron plate oysters: first peel the oysters, wash and cut them, then boil them until they are eight mature and drain them. Use Cantonese shallots and ginger to saute for 3 minutes. Drop the oysters on the iron plate and drizzle with hot oil. Stir fry How to cook oysters in Thai sauce: Wash the oysters and marinate them with ginger wine and seasoning for 5 minutes. Cook on the pan. Drizzle with Thai juice. Simmer soup The practice of natural oyster soup: Wash 60 grams of fresh oyster meat and cut into small pieces. Wash laver into a large bowl, add clear soup, oyster slices, green onion, fine ginger shreds, steam in a steamer for 30 minutes. Remove and add refined salt, monosodium glutamate, pepper, Shaoxing and mix thoroughly. How to wash oysters You can use tap water for cleaning. The oyster meat is easy to rot. It is not recommended to keep it for too long. It is best to eat it as soon as possible. Oysters generally don't need to let them spit. When cleaning oysters, it is best to wear latex gloves, put the oysters in water, and use a brush to clean the mud attached to the oyster shell. If you buy fresh oyster meat, which is often mixed with broken oyster shells or other impurities, as long as the appropriate amount of vegetable oil (peanut oil) is dripped into it, it is easier to clean it. It depends on which kind of oyster you are. If it is half-shell oyster (frozen), you do n’t need to wash it. If you think it is not clean, you can rinse it with tap water; Edible. Conclusion: Raw oysters can not only play a tonic role, but also calm the mind and brain. There are many ways to eat oysters, you can eat them raw, stir-fried and simmer soup. When cleaning oysters, we should pay attention to wearing latex gloves, and then brushing the mud on the shell.
Ten Hot Issues in the Global Shrimp Industry

Ten Hot Issues in the Global Shrimp Industry

In 2017, total global shrimp production exceeded 4.3 million tons, an increase of approximately 7.5% year-on-year. Among them, China, India, Ecuador, Vietnam, Thailand, Indonesia and other six major producing countries exceeded 80% of global shrimp production. More than 80% of China's farmed shrimp production comes from Penaeus vannamei. So far, Penaeus vannamei has been developed in China for more than 20 years and has formed a huge industrial chain. However, in recent years, the disease of Penaeus vannamei has been endless. According to the survey data of the Global Aquaculture Alliance (Figure 1), diseases and aquaculture costs are the main difficulties and challenges facing global South American aquaculture. How to improve the survival rate of P. vannamei farming and reduce the cost of farming is a necessary way to improve the international competitiveness of P. vannamei farming in China! With the world's leading bio-fermentation technology, the Biochemical Business Unit of the Xijie Group has uniquely developed and produced a single Bacillus aerobic fermented protein powder, Soytide, at home and even globally. Suyopeptide is an aerobic solid-state fermented soybean meal product of Bacillus. Bacillus grows fast and has strong protease secretion ability. It is the preferred strain for soybean meal fermentation. Bacillus fermented products have complete degradation of anti-nutritional factors (Figure 2) and crude protein The characteristics of high, high digestion and absorption rate, and good water stability (Figure 3). Suyide contains 107 high-temperature-resistant bacillus, and there are still live bacteria after high-temperature granulation or even puffing (Figure 4). After feeding, aquatic animals improve their intestinal health, enhance immunity, improve water quality and reduce shrimp mortality . Through the practice in the culture of Penaeus vannamei, we found that Suyopeptide can replace fishmeal in shrimp culture and reduce the cost of culture; it has significant effects in enhancing shrimp intestinal health, reducing mortality and improving water quality. Study on the feasibility of substituting fast peptide for fish meal 1. Experimental design         Choose 480 healthy Penaeus vannamei juveniles, initial weight 0.5g, 3 repeats per feed treatment, 40 shrimps per repeat. The diet of juvenile shrimp includes a control group (fish meal group) and three test groups (speed peptide, fast peptide (sterilized) and fermented soybean meal D instead of part of the fish meal group). The dietary formula is shown in Table 1. The experiment uses full feeding, feeding 4 times a day for 8 weeks. The test environment is 27.0 ± 1 ℃, equipped with a seawater circulation device (salinity 33ppt). Table 1. Composition of experimental diets 2. Test results 2.1 Effect of Suyopeptide on Growth Performance of Juvenile Shrimp Regardless of whether it is sterilized or not, Su Yi peptide has successfully replaced 9 points of fish meal. The non-sterile Su Yi peptide group also significantly increased the weight gain and specific growth rate of Penaeus vannamei (P <0.05), After sterilization, the fast peptide still improved the production performance of Penaeus vannamei to a certain extent. The results showed that the improvement of the production performance of Litopenaeus vannamei benefited from the degradation of probiotics and product antigens. 2.2 Effect of Su Yi peptide on nonspecific immunity of juvenile shrimp There was no significant difference in the inhibition rate of superoxide dismutase between the groups (P> 0.05), but the lysozyme activity of the juvenile shrimp in the fast benefit peptide group was significantly higher than that in the fish meal and fermented soybean meal group D (P <0.05). Among them, the lysozyme activity of the Su Yi peptide (sterilized) group was significantly higher than that of the fermented soybean meal D group, and it was also improved to a certain extent compared with the fish meal group (Figure 6). Study peptides applied to the survival rate and water quality improvement of Penaeus vannamei 1. Experimental design Select 120 healthy Penaeus vannamei, the initial weight is 4.08 + 0.12g, 3 replicates in each group, 10 juvenile shrimps in each replicate. The diets were divided into control group, control & probiotic group (control group (+)), fish meal replacement group (speed peptide group), fish meal replacement & probiotic group (speed peptide (+)), in which probiotics were derived from A commercial brand B (Table 2). The test uses full feeding, feeding 4 times a day, the test period is 4 weeks. The test environment is 27.0 ± 2 ℃, equipped with sea water circulation device (salinity 33ppt). Table 2. Experimental design "X" means not added; "O" means added 2. Test results 2.1 The effect of Suyopeptide on the survival rate of juvenile shrimp In the fourth week of the experiment, the replacement of the test water was stopped, and the mortality rate of Penaeus van
上一页
1

CONTACT INFORMATION

 Raoping YuXiang Aquaculture Co.,Ltd.

Fax:0768-8792852

Industrial district,Jingzhou Town, Raoping County,Guangdong Province ,Chaina

YuXiang Aquaculture

Mobile site

Copyright:Raoping YuXiang Aquaculture Co.,Ltd.  粤ICP备20018793号 Powered by:www.300.cn