Chinese herbal medicine preparation for improving meat flavor of crucian carp

Abstract

A Chinese herbal medicine preparation for improving meat flavor of crucian carp is characterized by comprising components in parts by weight as follows: 10-15 parts of cassia barks, 5-8 parts of bay leaves, 5-6 parts of ganoderma lucidum, 10-16 parts of membranous milkvetch roots, 10-13 parts of danshen roots, 6-8 parts of flos caryophyllata, 6-8 parts of mint, 10-12 parts of lotus leaves, 10-12 parts of liquorice, 5-8 parts of medicated leaven, 3-6 parts of indigowoad leaves, 2-4 parts of dried ginger and 2-6 parts of common aucklandia roots. The Chinese herbal medicine additive can remarkably improve the meat flavor of the crucian carp and recovers freshness and fragrance of the crucian carp in a wild state, and the cooked crucian carp is chewy, has a rich fresh flavor and exquisite fragrance all around and meets requirements of people; the Chinese herbal medicine preparation is prepared from pure Chinese herbal medicines, is non-poisonous, harmless and free of residues, does not contain ingredients harmful to human bodies, cannot cause toxin accumulation and meets requirements for ecology health. Raw materials are widely sourced, a preparation method is simple and convenient, the cost is low, preparation is simple, effects are good, and the Chinese herbal medicine preparation has popularization value.

Description

technical field [0001] The invention relates to the field of fishery production, in particular to a Chinese herbal medicine preparation for improving the quality and flavor of crucian carp meat. Background technique [0002] Crucian carp meat is delicious and nutritious. It contains high-quality and complete protein, which is easy to digest and absorb. The wild resources of crucian carp are decreasing day by day, and artificially bred crucian carp has gradually become an important species of crucian carp that people need. The problem of bad breeding measures, the implementation of the bad breeding measures makes the taste of crucian carp worse, the nutrition drops, the flavor of the meat becomes lighter, and the quality of the fish meat is not good. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention designs a Chinese herbal medicine preparation for improving the quality and flavor of crucian carp meat. [0004] The ...

AI Technical Summary

Problems solved by technology

[0002] Crucian carp meat is delicious and nutritious. It contains high-quality and complete protein, which is easy to digest and absorb. The wild resources of crucian carp are decreasing day by day, and artificially bred crucian carp has gradually become an important species of crucian carp that people need. The problem of bad breeding measures, the implementation of the bad breeding measures makes the taste of crucian carp worse, the nutrition drops, the flavor of the meat becomes weaker, and the quality of the fish meat is not good