Chinese herbal medicinal feed additive for improving quality of carp flesh and preparation method thereof

A feed additive and Chinese herbal medicine technology, applied in animal feed, animal feed, application, etc., can solve the problems of high cost and poor use effect

Inactive Publication Date: 2013-01-02
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
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Problems solved by technology

Although the prior art discloses feed additives for improving fish me

Method used

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  • Chinese herbal medicinal feed additive for improving quality of carp flesh and preparation method thereof
  • Chinese herbal medicinal feed additive for improving quality of carp flesh and preparation method thereof
  • Chinese herbal medicinal feed additive for improving quality of carp flesh and preparation method thereof

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Embodiment

[0020] 1. Weigh the raw materials (Chinese herbal medicine pieces): Eucommia ulmoides 120 g, Dandelion 120 g, Angelica dahurica 90 g, Yam 90 g, Chrysanthemum 90 g;

[0021] 2. Pulverize the above raw materials into coarse powder of Chinese herbal medicine;

[0022] 3. Take 90 g of chrysanthemum Chinese herbal medicine powder, put it in a distillation container, use steam distillation, heat to extract the volatile oil, collect the distilled volatile oil, and store it in the container; take another 120 g of Eucommia ulmoides, 120 g of dandelion, and 90 g of Angelica dahurica , Chinese yam 90 g coarse powder of four flavors of Chinese herbal medicine, soaked in 4000 mL of water for 1 hour, together with the above-mentioned distilled chrysanthemum medicine dregs, decocted for 30 minutes after the water was boiled; filtered to obtain a filtrate; Then add 3000 mL of water and decoct twice, each time for 20 min, to obtain the second filtrate and the third filtrate respectively; combi...

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Abstract

The invention provides a Chinese herbal medicinal feed additive for improving the quality of carp flesh, and the Chinese herbal medicinal feed additive is prepared from the following raw material drugs in parts by weight: 2 to 4 parts of eucommia, 2 to 4 parts of dandelion, 3 to 5 parts of angelica root, 3 to 5 parts of yam, and 3 to 5 parts of chrysanthemum. A preparation method of the additive comprises the following steps: weighing the eucommia, the dandelion, the angelica root, the yam and the chrysanthemum Chinese herbal medicinal slices in weight proportion, and respectively crushing into coarse powder; collecting volatile oil from the chrysanthemum coarse powder by using a distillation method; immersing the eucommia, dandelion, angelica root and yam Chinese herbal medicinal coarse powders with water, and decocting for three times with the distilled chrysanthemum dreg with slow fire; combining the three filtrates, and heating to obtain concentrated liquid; and combining the volatile oil and the concentrated liquid, adding antiseptic and water quantitatively, uniformly stirring, filtering, filling and sterilizing to obtain the Chinese herbal medicinal feed additive. The Chinese herbal medicinal feed additive is used for improving the quality of carp flesh, and has the advantages of convenient use, low cost, good effect, safety and non toxic or side effect.

Description

technical field [0001] The invention relates to a Chinese herbal medicine feed additive for carp breeding, in particular to a Chinese herbal medicine feed additive for improving carp meat quality. The invention also relates to a preparation method of the Chinese herbal medicine feed additive. Background technique [0002] With the improvement of human living standards, human beings pay more and more attention to the quality of meat. Generally speaking, if the water content of the fish is high, the protein and fat content will decrease, and the quality of the fish will be poor; on the contrary, if the water content of the fish is low, the protein and fat content will be high, the fish will be tender and delicious, and the quality of the fish will be good. The composition of amino acids in fish food determines the quality of its protein, and the taste of fish meat depends on the deliciousness of the muscle. The delicious taste of fish meat is mainly determined by the composi...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/14A23K1/16
Inventor 高桂生史秋梅张文香葛慕湘高光平何振平
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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