Additive for improving meat quality of Coilia ectenes and preparation method thereof

Abstract

The invention discloses an additive for improving meat quality of Coilia ectenes and a preparation method thereof, wherein the additive is made from the following materials: twig of cordate Carpinus, rhizome of common burred, immature flower of operculate cleistocalyx, lucid ganoderma, germinating fruit of foxtail millet, whitetomentose Ainsliaea, bark of Franxinus pistacifolia, root of Chinese Stephania, herb or root of curly bristlethistle, rhizome of fragrant slomonseal, medicated leaven, scabrous Mosla, root of silverweed cinquefoil, and lanatechead Saussurea, preferably with additional materials: root of twelve stamen Melastoma, fruit of Japanese Metaplexis, incised corydalis herb and root or leaf of Ficus pandurata. The additive has the advantages that the additive can increase body weight of Coilia ectenes, well meet the requirement of Coilia ectenes for nutrition and can also increase muscle protein content and intermuscular fat of Coilia ectenes, the effect of improving meat quality of Coilia ectenes is good, and all materials of the invention are natural products so that the additive features high safety, no medicinal residue, no toxic and side effect and the like.

Description

technical field [0001] The invention relates to an additive for saury, in particular to an additive for improving meat quality of saury and a preparation method thereof. Background technique [0002] Swordfish products have high nutritional value and are one of the important meat products for improving dietary structure and improving human health. With the increasing awareness of health, consumers' demand for aquatic products is getting higher and higher. [0003] However, in recent years, with the development of saury farming, while the aquaculture output has increased significantly, it has been accompanied by the common phenomenon of declining meat quality, and consumers have poor taste. Compared with natural wild saury or extensive cultured products, the artificial cultured saury is mainly characterized by: low lean meat rate, essential amino acid ratio, essential amino acid index, protein and intermuscular fat content, high body fat content; loose meat and poor taste ....

AI Technical Summary

Problems solved by technology

This is in great contrast to the general decline in the quality and flavor of farmed saury fish, which has largely contributed to low prices for saury products, a weak market, and huge economic losses for farmers.