Vitamin-rich fish meal for shrimps and preparation method thereof

Abstract

The invention discloses vitamin-rich fish meal for shrimps. The vitamin-rich fish meal for shrimps is prepared from the following raw materials in parts by weight: 60-70 parts of fish cubes, 10-12 parts of muskmelon skin, 13-16 parts of fresh jujube, 5-6 parts of nori, 3-4 parts of brown sugar, 7-9 parts of corn root, 7-8 parts of blackstrap, 6-7 parts of palm oil, appropriate amount of acetic bacteria, appropriate amount of sugar yeast, appropriate amount of bacillus subtilis, appropriate amount of astaxanthin, appropriate amount of glycyrrhizic acid, appropriate amount of decavitamin preparation and appropriate amount of water. In the vitamin-rich fish meal, the fish cubes are boiled to heat and solidify protein in the raw material as well as to sterilize and prevent corrosion, the boiling time and temperature can keep the quality of the fish meal to the maximum, and the purpose of pressing is to press grease out to the maximum. The antiviral infectivity of glycyrrhizic acid is obviously enhanced to improve the activity of lysozyme and phagocytic activity of macrophage in blood. The blackstrap and sugar yeast are mixed and fermented to reduce the manufacturing cost; the blackstrap is also an excellent adhesive and can improve the stability of particles in water; the astaxanthin is used for coloring to stimulate the appetite of animals.

Description

technical field [0001] The invention relates to the technical field of feed, in particular to a vitamin-rich shrimp fish meal and a preparation method thereof. Background technique [0002] As a high-quality high-protein aquatic feed raw material, fishmeal plays a very important role in my country's aquaculture industry. Therefore, it is of great significance to use fishmeal more effectively in actual production. However, fishmeal generally has disadvantages such as relatively low protein content, high fat and ash content. The prepared fishmeal of the invention reduces the negative effect brought by oil oxidation, the output of the produced fishmeal is increased by 20%, the quality of the fishmeal is greatly improved, and the shelf life of the fishmeal can be extended simultaneously. [0003] Bacillus subtilis has a strong inhibitory effect on harmful microorganisms such as Vibrio, Escherichia coli and baculovirus in aquatic products, and can effectively prevent diseases s...

AI Technical Summary

Problems solved by technology

However, fishmeal generally has disadvantages such as relatively low protein content, high fat and ash content, etc.