A feed additive for improving the flavor of weever
A feed additive and flavor technology, applied in the field of feed additives in aquaculture industry, can solve problems such as hindering the development of aquaculture industry, economic loss of sea bass culture, low feed protein content, etc., so as to reduce the occurrence of fish diseases, improve feed utilization rate, The effect of improving flavor
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Embodiment 1
[0026] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:
[0027] 10 parts of tangerine peel, 15 parts of green tea, 20 parts of white lentils, 20 parts of honeysuckle, 30 parts of dandelion, 15 parts of rose, 20 parts of gallinaceous gold, 20 parts of malt, and 30 parts of jasmine.
[0028] The preparation method of the above-mentioned feed additive for improving perch flavor is:
[0029] 1) Weigh all the raw materials according to the formula quantity, and crush them to 300 mesh;
[0030] 2) Add water until all raw materials are wetted, then add 0.08% yeast powder by weight of all raw materials, and stir evenly;
[0031] 3) At room temperature, open-air fermentation for 3 days, and then sealed fermentation at 29°C for 2 days;
[0032] 4) drying, the feed additive for improving the flavor of perch can be obtained.
Embodiment 2
[0034] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:
[0035] 13 parts of tangerine peel, 20 parts of green tea, 25 parts of white lentils, 18 parts of honeysuckle, 28 parts of dandelion, 13 parts of rose, 23 parts of gallinaceous gold, 18 parts of malt, and 28 parts of jasmine.
[0036] The preparation method of the above-mentioned feed additive for improving perch flavor is:
[0037] 1) Weigh all the raw materials according to the formula, and crush them to 270 mesh;
[0038] 2) Add water until all raw materials are wetted, then add 0.06% yeast powder by weight of all raw materials, and stir evenly;
[0039] 3) At room temperature, open-air fermentation for 3 days, and then sealed fermentation at 30°C for 2 days;
[0040] 4) drying, the feed additive for improving the flavor of perch can be obtained.
Embodiment 3
[0042] A feed additive for improving the flavor of perch is made from the following raw materials in parts by weight:
[0043] 15 parts of tangerine peel, 25 parts of green tea, 30 parts of white lentils, 15 parts of honeysuckle, 25 parts of dandelion, 10 parts of rose, 25 parts of gallinaceous gold, 15 parts of malt, and 25 parts of jasmine.
[0044] The preparation method of the above-mentioned feed additive for improving perch flavor is:
[0045] 1) Weigh all the raw materials according to the formula, and crush them to 250 mesh;
[0046] 2) Add water until all raw materials are wetted, then add 0.05% yeast powder by weight of all raw materials, and stir evenly;
[0047] 3) At room temperature, open-air fermentation for 2 days, and then sealed fermentation at 31°C for 1.5 days;
[0048] 4) drying, the feed additive for improving the flavor of perch can be obtained.
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