Additive capable of improving fish meat quality as well as preparation method and application of additive

Abstract

The invention discloses an additive capable of improving fish meat quality as well as a preparation method and application of the additive. The additive consists of the following raw materials in parts by weight: 1-5 parts of bottle gourd peel, 3-8 parts of haws, 13-18 parts of lotus leaves, and 5-10 parts of glycerine. The preparation method comprises the following steps of weighing the bottle gourd peel, the haws and the lotus leaves, soaking the weighed bottle gourd peel, the weighed haws and the weighed lotus leaves with an ethanol solution so as to obtain a mixture A, wherein the soaking time is 5-6 hours; boiling over the mixture A, decocting the boiled mixture A for 3.5-4 hours, and adding water which is 4-6 times as much as the total weight of the bottle gourd peel, the haws and the lotus leaves, decocting the water and the mixture A for 4-4.5 hours, and filtering the decocted mixture A so as to obtain filtrate; adding the glycerine to the filtrate, decocting the filtrate and the glycerine once again until the water is drained in the boiling manner, and drying the decocted filtrate and the decocted glycerine in shade so as to obtain the additive. According to the additive as well as the preparation method and the application thereof, disclosed by the invention, the content of fish muscle calcium can be increased, the cooking loss of muscle is reduced, the chewy degree of fish meat is increased, the pH value of the muscle after being refrigerated for 24 hours is increased, and the mouth feel of the fish meat is improved; the growth and the development of fish can also be promoted, and the feed utilization efficiency is improved. The additive as well as the preparation method and the application thereof have the advantages that materials are wide to take; the additive is simple to prepare, convenient to use, low in cost, non-toxic and safe, and industrialized production is facilitated.

Description

technical field [0001] The invention relates to the field of feed additives for fish, in particular to an additive for improving fish meat quality, its preparation method and application. Background technique [0002] Fish meat is rich in animal protein and phosphorus, rich in nutrition, delicious in taste, easy to be digested and absorbed by the human body, and plays an important role in the development of human physical strength and intelligence. Other parts of the fish body can be made into cod liver oil, isinglass, fish meal, etc. Some fish, such as goldfish and tropical fish, are colorful and colorful, and have high ornamental value. my country has a long coastline, numerous rivers and lakes, and a rich variety of fish. According to surveys, there are more than 1,000 species of freshwater fish in my country, and the famous "four major fish" (herring, grass carp, silver carp, bighead carp), carp, and crucian carp are the main high-quality freshwater fish species in my ...

AI Technical Summary

Problems solved by technology

Compared with natural wild fish or extensive farming products, high-density artificially farmed fish products have the following problems: loose meat, not chewable, and poor taste

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