Freshwater fish flavored pet flavoring agent and production method thereof

Abstract

The invention relates to the technical field of flavor agents, and provides a freshwater fish flavor pet flavor agent and a production method thereof, and the freshwater fish flavor pet flavor agent comprises the following components: freshwater fish, an enzyme preparation, reducing sugar, vitamins, amino acids, auxiliary materials and a herbaceous plant aqueous extract. Through scientific raw material selection, enzymic preparation proportion control, multi-element reducing sugar matching, comprehensive vitamin combination, balanced amino acid screening, herbaceous plant aqueous extract addition, nanotechnology wrapping operation and careful adjustment of auxiliary materials, the pet flavoring agent has the effects of special fragrance, rich taste, good palatability, immunity enhancement and the like.

Description

Technical Field

[0001] The invention relates to the technical field of flavoring agents, and in particular to a method for producing a freshwater fish flavoring agent for pets. Background Art

[0002] The production on the market is relatively mature, and most of them are chicken liver flavored. The flavoring agents of each brand are different in smell and palatability, but they all rely on the Maillard reaction and do not have much characteristics. Therefore, it is necessary to find better raw materials to make more distinctive products.

[0003] Therefore, this invention proposes a method for producing a freshwater fish flavor pet flavor, adds lipase to the commonly used protease and flavor enzyme, and adds a fermentation process to the traditional process steps to solve the above problems. Summary of the invention

[0004] To overcome the defects of the prior art, the present invention aims to provide a freshwater fish flavor pet flavoring agent and a production method thereof.

[0005] To achieve the above object, the technical solution of the present invention is implemented as follows: a freshwater fish flavor pet flavoring agent, comprising the following components: Freshwater fish, enzyme preparations, reducing sugars, vitamins, amino acids, auxiliary materials, herbal plant water extracts; The freshwater fish include freshwater fish meat and fish roe, and can be enzymatically hydrolyzed individually or in combination; The enzyme preparation is selected based on animal protease, flavor enzyme and lipase; The selection of reducing sugars is based on glucose, xylose, maltose, fructose and lactose; The screening of the vitamins involves VE, VB group (VB1 and VB6 are mixed in a ratio of 2:1), and VC; The amino acid screening is based on taurine, glycine, leucine, glutamic acid, valine, arginine, and cystine; The auxiliary materials include yeast powder, fish oil, starch, wheat flour, hawthorn, black plum, etc., and are fermented by adding lactic acid bacteria; The herbal plant water extract is selected from one or more of the following groups: astragalus water extract, peppermint water extract, turmeric water extract, chicory water extract and green tea water extract.

[0006] Preferably, the freshwater fish specifically include: silver carp, grass carp, catfish, bighead carp, carp, minnow, crucian carp and grass carp, wherein the silver carp, grass carp, catfish, bighead carp, carp, minnow, crucian carp, grass carp and fish eggs are in the following proportions: Grass carp 50-100, catfish 10-20, silver carp and bighead carp 10-25, carp 50-200, minnow 50-100, crucian carp 50-200, grass carp 10-30, fish eggs 10-20; Preferably, the ratio of the animal-based protease, flavor enzyme and lipase is set to 0.1-1 / 0.1-0.5 / 0.1-0.3; The animal protease comprises the following components in percentage by weight: Water 44.8%, glycerol 40%, subtilisin 15%, potassium sorbate 0.2%; The flavor enzyme comprises the following components in percentage by weight: Water 42.80%, sucrose 30%, aminopeptidase 17%, potassium chloride 10%, potassium sorbate 0.2%; The lipase comprises the following components in percentage by weight: Water 42%, Propylene glycol 40%, Aspergillus niger lipase 18% Preferably, the glucose, xylose, maltose, fructose and lactose are screened according to the following proportions: Glucose 1-15, xylose 1-10, maltose 0.1-5, fructose 1-8, lactose 0.1-5.

[0007] The VE, VB group (VB1 and VB6 are mixed in a ratio of 2:1), and VC are screened according to the following proportions: VE 1-5, VB family (VB1 and VB6 are mixed in a ratio of 2:1) 1-5, VC 0.5-5, VA 0.01-0.05.

[0008] Preferably, the taurine, glycine, leucine, glutamic acid, valine, arginine and cystine are screened according to the following proportions: Taurine 1-6, Glycine 1-6, Leucine 1-5, Glutamic Acid 0.5-5, Valine 1-5, Arginine 1-10, Cystine 0.5-5; The yeast powder, fish oil, starch, wheat flour, hawthorn and black plum in the auxiliary materials are added according to the proportion: Yeast powder 0.5-5, animal fat 0.1-2, starch 0.5-5, wheat flour 0.5-5, hawthorn 1-5, black plum 1-5; Preferably, the astragalus water extract, peppermint water extract, turmeric water extract, chicory water extract and green tea water extract are screened according to the following specific gravity: Astragalus water extract 0.5-2, peppermint water extract 0.1-1, turmeric water extract 0.2-2, chicory water extract 0.3-1, green tea water extract 0.5-3; The production method involves the following steps: a. Cut a fixed proportion of freshwater fish into pieces, beat and homogenize; b. The mixture was heated to 55 ° C, protease, flavor enzyme and lipase were added, and the reaction was stirred at a constant temperature for about 2 hours; c. After the reaction is completed, the temperature is raised to 100 ° C, reducing sugars, vitamins and amino acids are added, and the pH value is adjusted, and the reaction is kept at a constant temperature for about 1 hour; d. Add auxiliary materials to make a slurry, cool it down, and add lactic acid bacteria for fermentation; e. Add the herbal water extract and continue mixing; f. using nanotechnology to externally encapsulate the aqueous extract of the herb with liposomes or poly(lactic acid - glycolic acid) copolymer (PLGA), uniformly dispersing the aqueous extract of the herb encapsulated in the nanoparticles in the slurry, and continuing the mixing operation; g. Verify the product's mouth resistance test.

[0009] Preferably, the step of encapsulating the herbal plant water extract using nanotechnology includes using nano-encapsulation materials to encapsulate the herbal plant water extract into nano-scale particles by physical or chemical methods to improve its absorption rate and utilization rate in the pet's body; The step of encapsulating the herbal plant water extract by using nanotechnology comprises: The nano-encapsulation material is selected to have good biocompatibility, such as liposomes or poly(lactic-co-glycolic acid) (PLGA); The physical method includes high pressure homogenization or ultrasonic emulsification; The chemical method uses solvent evaporation or nanoprecipitation technology.

[0010] The liposome encapsulation technology is divided into an inorganic particle template method and a solution static chemical method. The inorganic particle template method uses nanoparticles to guide the self-assembly of lipids to form nanoliposomes; the solution static chemical method uses the self-assembly of lipids caused by chemical reactions to form nanoliposomes.

[0011] Compared with the prior art, the present invention has the following beneficial effects: Advantages of substrate selection: Through the flexible combination of various substrates such as edible freshwater fish and ornamental fish eggs, this method ensures the diverse sources of raw materials for pet flavors, making the product more freshwater fish-flavored, avoiding the problems of high salt content and nuclear pollution brought by traditional marine fish, solving the problem of over-breeding of ornamental fish, and improving the palatability of the product.

[0012] Enzyme ratio regulation: On the basis of reasonable animal protease and flavor enzyme, an appropriate proportion of lipase is added to enhance the fat aroma of freshwater fish. The full enzymatic hydrolysis and homogenization of multiple enzymes improve the taste and aroma of pet flavors, and promote the pet's feeding desire and digestion and absorption.

[0013] Diversity of reducing sugars: On the basis of commonly used glucose and xylose, a variety of reducing sugars such as maltose, fructose and lactose are added to promote the Maillard reaction effect, provide the energy source required by pets, and increase the taste level of the product.

[0014] Rich vitamin combination: Multiple choices of vitamins, including VE, VA, VB group (VB1 and VB6 are mixed in a ratio of 2:1), VC, etc., ensure the reaction and stability of the product. When pets eat pet flavors, they can promote digestion and obtain sufficient vitamins.

[0015] Balanced ratio of amino acids: Through careful amino acid screening of taurine, glycine, leucine, glutamic acid, valine, arginine and other amino acids, it is ensured that the flavoring agent contains the appropriate proportion of amino acids during the Maillard reaction, producing a taste and smell that pets like, and promoting pets' feeding.

[0016] Carefully adjusted auxiliary materials and fermentation process: The reasonable adjustment of auxiliary materials such as yeast powder, fish oil, starch, wheat flour, hawthorn, and black plum not only increases the taste of pet flavoring agents, but hawthorn and black plum can also promote the gastric acid secretion of pets, enhance gastrointestinal motility, provide additional nutrition needed by pets, and give the product a special aroma through fermentation processing.

[0017] Incorporation of aqueous herbal extracts: The addition of these aqueous herbal extracts not only improves the taste and aroma of pet food, but also provides additional health benefits, including supporting the immune system, promoting digestive health, and possible antioxidant protection.

[0018] Scientific verification of palatability test: The double-bowl method is introduced to test palatability and tolerance. The degree of preference of pets for pet flavors is comprehensively evaluated through quantitative and qualitative methods to ensure that the palatability of the product meets the standards and improve the competitiveness of the product in the market.

[0019] Nanotechnology encapsulation operation: Through this nanotechnology encapsulation process, not only the bioavailability of the herbal plant water extract is significantly improved, but also its palatability in the pet's body is enhanced, which significantly improves the application effect of this additive in pet food.

[0020] The production method of freshwater fish flavor pet flavoring agent achieves the beneficial effects of special fragrance, rich taste, good palatability, enhanced immunity, etc. of pet flavoring agent through scientific raw material selection, protease, flavor enzyme and lipase ratio control, multi-reducing sugar matching, comprehensive vitamin combination, balanced amino acid screening, careful adjustment of auxiliary materials, unique fermentation treatment, nanotechnology packaging operation and the addition of herbal plant water extract. Through the introduction of palatability test, the taste and palatability of the product are more scientifically ensured. This production method not only meets the nutritional needs of pets, but also improves the pets' preference for food. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a flow chart of the production steps of the present invention; Figure 2 The present invention is a flow chart of the palatability test of the verification product. DETAILED DESCRIPTION

[0022] The present invention will be further described in detail below in conjunction with embodiments. Based on the embodiments in the invention, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the invention.

[0023] The present invention provides a method for producing a freshwater fish flavor pet flavoring agent, which involves the following steps: a. Cut a fixed proportion of freshwater fish into pieces, beat and homogenize; b. The mixture was heated to 55 ° C, protease, flavor enzyme and lipase were added, and the reaction was stirred at a constant temperature for about 2 hours; c. After the reaction is completed, the temperature is raised to 100 ° C, reducing sugars, vitamins and amino acids are added, and the pH value is adjusted, and the reaction is kept at a constant temperature for about 1 hour; d. Add auxiliary materials to make a slurry, cool it down, and add lactic acid bacteria for fermentation; e. Add the herbal water extract and continue mixing; f. Encapsulating the aqueous extract of the herb using nanotechnology, uniformly dispersing the aqueous extract of the herb encapsulated in the nano-particle in the slurry, and continuing the mixing operation; g. Verify the product's mouth resistance test.

[0024] The substrates include freshwater fish, fish eggs, ornamental fish, etc., and can be enzymatically hydrolyzed individually or in combination. For details, see Table 1 below: Table 1 Substrate screening

[0025] The selection of the enzyme preparation is based on the ratio of animal protease, flavor enzyme and lipase, and the ratio range is 0.1-1.0 / 0.1-0.5 / 0.1-0.3, see Table 2 below for details: Table 2 Enzyme screening

[0026] The selection of the reducing sugar is based on the screening of glucose, xylose, maltose, fructose and lactose, see Table 3 below for details: Table 3 Reducing sugar screening

[0027] The screening of the vitamins involves VE, VB group (VB1 and VB6 are mixed in a ratio of 2:1), VC, etc., see Table 4 below for details: Table 4 Vitamin screening

[0028] The amino acid screening is based on taurine, glycine, leucine, glutamic acid, valine, arginine, cystine, etc., see Table 5 below for details: Table 5 Amino Acid Screening

[0029] The auxiliary materials include yeast powder, fish oil, starch, wheat flour, hawthorn, black plum, etc., see Table 6 below for details: Table 6 Excipients

[0030] The herbal plant water extract is selected from one or more of the following groups: astragalus water extract, peppermint water extract, turmeric water extract, chicory water extract and green tea water extract, see Table 7 below for details; Table 7 Herbal plant water extracts

[0031] Among them, when ingredients such as astragalus water extract, mint water extract, turmeric water extract, chicory water extract and green tea water extract are added to pet flavors, they can provide the following advantages: Flavor enhancement: These aqueous extracts enhance the aroma and taste of pet foods, making them more appealing. For example, mint provides freshness, astragalus and green tea add floral and tea-like notes, turmeric adds a slightly spicy flavor, and chicory brings a natural sweetness.

[0032] Health Benefits: Many of these ingredients contain antioxidant and anti-inflammatory properties that can help support your pet’s immune system and overall health. For example, turmeric and astragalus are particularly effective for boosting immune health, while green tea water extract is touted for its antioxidant properties.

[0033] Digestion & GI Health: Ingredients, such as peppermint, can help relieve GI discomfort and promote digestive health.

[0034] Appetite promotion: Diverse flavors and aromas can stimulate your pet's appetite and make food more attractive to your pet.

[0035] Overall, the addition of these aqueous plant extracts not only improves the taste and aroma of pet foods, but also provides additional health benefits, including supporting the immune system, promoting digestive health, and possible antioxidant protection.

[0036] The step of encapsulating the herbal plant water extract by using nanotechnology includes using nano-encapsulation materials to encapsulate the herbal plant water extract by physical or chemical methods to form nano-scale particles, so as to improve its absorption rate and utilization rate in the pet's body. Through this nanotechnology encapsulation process, not only the bioavailability of the herbal plant water extract is significantly improved, but also its palatability in the pet's body is enhanced, so that the application effect of the additive in pet food is significantly improved.

[0037] The production process is shown in the attached Figure 1 , the operating procedures for palatability testing of the product are shown in the attached Figure 2 And the following test content: After the pilot test, the properties were qualified and the process was feasible.

[0038] Palatability test: Double basin test method, 20 mice were fed 2 meals a day, and 20 mice were fed 4 meals a day.

[0039] Palatability test: Place the samples at room temperature or 40°C for 1-6 months and then conduct a palatability test.

[0040] Palatability standard: mainly based on the preferred number ratio, with feed intake as an auxiliary parameter.

[0041] Palatability is not worse than: the number of preferences is above 55%.

[0042] Good palatability: the number of preference (feeding amount ≥5g, for example, A eats 20g, B eats 15g, and the preference is A) is more than 70%.

[0043] Embodiment 1: Freshwater fish flavor pet flavor test for cats 1. Product Information Test product: Freshwater fish flavor for cats Test formula: comprising the following ingredients in parts by weight: grass carp 100, catfish 20, silver carp and bighead carp 25, carp 200, minnow 50, crucian carp 200, grass carp 30, fish eggs 20; animal protease 1, flavor enzyme 0.4 and lipase 0.2; glucose 6, xylose 8, maltose 5, fructose 1, lactose 1; VE 2, VB group (VB1 and VB6 are mixed in a ratio of 2:1) 4, VC 3, VA 0.01; taurine 3, glycine 6, leucine 1, glutamic acid 5, valine 1, arginine 2, cystine 3; yeast powder 5, fish oil 0.5, starch 2, wheat flour 5, hawthorn 3, black plum 3; astragalus water extract 0.5, mint water extract 0.1, turmeric water extract 1, chicory water extract 0.5, green tea water extract 1.

[0044] Product batch number: 20230825 Product stage: Chinese 1 Competitive products: Pure chicken liver paste (Competitive product 1), pure beef liver paste (Competitive product 2), pure tuna paste (Competitive product 3) Sample food: Diet series cat food, Nine Quail cat food, Nine Oyster cat food 2. Product testing 2.1 Sample preparation Take 2kg of the test grain that has only been sprayed with slurry but not powder, put it in a large white bucket, add 4% cat slurry A or 4% competitor meat slurry, stir manually until the slurry and grain are evenly mixed, let it stand for 5 minutes, observe the surface of the grain to dry and stir again.

[0045] The freshwater fish flavoring agent is directly used in the production of the Shan series cat food and Nine Quails cat food, which is compared with the competing products and sprayed normally.

[0046] 2.2 Test Method The palatability test in the animal room adopted the double-bowl comparison method, and 10 cats were tested. The feeding test was carried out on time at 9:00 am and 15:00 pm every day for 2 days.

[0047] 2.3 Test Results The specific test results of the freshwater fish flavor pet flavoring sample food and meal series cat food 20230914 and Nine Quail Cat Food 20230915 are shown in Tables 8, 9 and 10 below.

[0048] Table 8 Test table of freshwater fish paste for cats

[0049] Note: Feed intake ≥ 5g, for example, A eats 20g, B eats 15g, and the preference is A; if it does not exceed 5g, no mark is given; the same as in the following table.

[0050] Table 9 Retest table of freshwater fish paste for cats at room temperature

[0051] Table 10: Cat freshwater fish paste sample food 40℃ accelerated test table

[0052] 2.4 Test results Table 11 Result detection

[0053] The test results all meet the requirements.

[0054] 3. Summary Freshwater fish flavor for cats is more palatable than competing products and meets the expected goal. Test passed.

[0055] Embodiment 2: Freshwater fish flavor pet flavor test for dogs 1. Product Information Test product: Freshwater fish flavor for dogs Test formula: contains the following ingredients in parts by weight: grass carp 80, catfish 20, silver carp and bighead carp 25, carp 150, minnow 50, crucian carp 180, grass carp 30, fish eggs 20; animal protease 0.9, flavor enzyme 0.5 and lipase 0.1; glucose 15, xylose 5, maltose 2, fructose 2, lactose 0.5; VE1.5, VB family (VB1 and VB6 are mixed in a ratio of 2:1) 5, VC 2, VA 0.02; taurine 1, glycine 6, leucine 2, glutamic acid 5, valine 2, arginine 1, cystine 3; yeast powder 1, fish oil 0.1, starch 5, wheat flour 3, hawthorn 2, black plum 2; astragalus water extract 1, mint water extract 0.1, turmeric water extract 2, chicory water extract 0.5, green tea water extract 0.5.

[0056] Product batch number: 20231024 Product stage: Chinese 2 Competitive products: Pure chicken liver paste (Competitive product 1), pure beef liver paste (Competitive product 2), pure tuna paste (Competitive product 3) Sample food: Complete price full-term dog food 2. Product testing 2.1 Test Results The specific test results are shown in Tables 12, 13, and 14 below. The freshwater fish flavor for dogs is also more palatable than competing products, achieving the expected goal. The test has passed.

[0057] Table 12 Test table of freshwater fish paste for dogs

[0058] Note: Feed intake ≥ 5g, for example, A eats 20g, B eats 15g, and the preference is A; if it does not exceed 5g, no mark is given; the same as in the following table.

[0059] Table 13 Test table of freshwater fish paste for dogs at room temperature

[0060] Table 14 External test table of freshwater fish paste sample food for dogs

[0061] 2.2 Test results Table 15 Results of freshwater fish paste test for dogs

[0062] The test results all meet the requirements.

[0063] 3. Summary Freshwater fish flavor for dogs is more palatable than competing products and meets the expected goal. Test passed.

[0064] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A freshwater fish flavor pet flavoring agent, characterized in that: The invention comprises the following components in parts by weight: freshwater fish, enzyme preparation, reducing sugar, vitamins, amino acids, auxiliary materials, and herbal plant water extract; The freshwater fish comprises 50-100 grass carp, 10-20 catfish, 10-25 silver carp and bighead carp, 50-200 carp, 50-100 minnow, 50-200 crucian carp, 10-30 grass carp and 10-20 fish eggs; The enzyme preparation comprises animal protease, flavor enzyme and lipase; wherein the mass ratio of animal protease, flavor enzyme and lipase is (0.1-1): (0.1-0.5): (0.1-0.3); the animal protease comprises the following components in weight percentage: 44.8% water, 40% glycerol, 15% subtilisin, and 0.2% potassium sorbate; the flavor enzyme comprises the following components in weight percentage: 42.80% water, 30% sucrose, 17% aminopeptidase, 10% potassium chloride, and 0.2% potassium sorbate; the lipase comprises the following components in weight percentage: 42% water, 40% propylene glycol, and 18% Aspergillus niger lipase; The reducing sugars include 1-15 glucose, 1-10 xylose, 0.1-5 maltose, 1-8 fructose, and 0.1-5 lactose; The vitamins include VE 1-5, VB group 1-5, VC 0.5-5, VA 0.01-0.05; the VB group is a mixture of VB1 and VB6 in a ratio of 2:1; The amino acids include 1-6 taurine, 1-6 glycine, 1-5 leucine, 0.5-5 glutamic acid, 1-5 valine, 1-10 arginine, and 0.5-5 cystine; The auxiliary materials include 0.5-5 of yeast powder, 0.1-2 of fish oil, 0.5-5 of starch, 0.5-5 of wheat flour, 1-5 of hawthorn, and 1-5 of black plum; The herbal plant water extract comprises 0.5-2 of astragalus water extract, 0.1-1 of peppermint water extract, 0.2-2 of turmeric water extract, 0.3-1 of chicory water extract, and 0.5-3 of green tea water extract.

2. The freshwater fish flavor pet flavoring agent according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 100 parts of grass carp, 20 parts of catfish, 25 parts of silver carp and bighead carp, 200 parts of carp, 50 parts of minnow, 200 parts of crucian carp, 30 parts of grass carp and 20 parts of fish roe; 1 part of animal protease, 0.4 parts of flavor enzyme and 0.2 parts of lipase; 6 parts of glucose, 8 parts of xylose, 5 parts of maltose, 1 part of fructose and 1 part of lactose; 2 parts of VE, 4 parts of VB group, 3 parts of VC and 0.01 parts of VA; 3 parts of taurine, 6 parts of glycine, 1 part of leucine, 5 parts of glutamic acid, 1 part of valine, 2 parts of arginine and 3 parts of cystine; 5 parts of yeast powder, 0.5 parts of fish oil, 2 parts of starch, 5 parts of wheat flour, 3 parts of hawthorn and 3 parts of black plum; 0.5 parts of astragalus water extract, 0.1 parts of mint water extract, 1 part of turmeric water extract, 0.5 parts of chicory water extract and 1 part of green tea water extract.

3. The freshwater fish flavor pet flavoring agent according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 80 parts of grass carp, 20 parts of catfish, 25 parts of silver carp and bighead carp, 150 parts of carp, 50 parts of minnow, 180 parts of crucian carp, 30 parts of grass carp and 20 parts of fish roe; 0.9 parts of animal protease, 0.5 parts of flavor enzyme and 0.1 parts of lipase; 15 parts of glucose, 5 parts of xylose, 2 parts of maltose, 2 parts of fructose and 0.5 parts of lactose; 1.5 parts of VE, 5 parts of VB group, 2 parts of VC and 0.02 parts of VA; 1 part of taurine, 6 parts of glycine, 2 parts of leucine, 5 parts of glutamic acid, 2 parts of valine, 1 part of arginine and 3 parts of cystine; 1 part of yeast powder, 0.1 parts of fish oil, 5 parts of starch, 3 parts of wheat flour, 2 parts of hawthorn and 2 parts of black plum; 1 part of astragalus water extract, 0.1 parts of mint water extract, 2 parts of turmeric water extract, 0.5 parts of chicory water extract and 0.5 parts of green tea water extract.

4. The method for producing a freshwater fish flavor pet flavor according to any one of claims 1 to 3, characterized in that: The following steps are involved: a. Cut a fixed proportion of freshwater fish into pieces, beat and homogenize; b. The mixture was heated to 55 ° C, protease, flavor enzyme and lipase were added, and the reaction was stirred at a constant temperature for 2 hours; c After the reaction, the temperature was raised to 100 ° C, reducing sugars, vitamins and amino acids were added, and the pH value was adjusted, and the reaction was kept at a constant temperature for 1 hour; d. Add auxiliary materials to make a slurry, cool it down, and add lactic acid bacteria for fermentation; e. Add the herbal water extract and continue mixing; f. Using nanotechnology, the herbal plant aqueous extract is externally encapsulated with liposomes or poly(lactic acid-co-glycolic acid) (PLGA), and the nano-encapsulated herbal plant aqueous extract is evenly dispersed in the slurry, and the mixing operation is continued; g. Verify the product's mouth resistance test.

5. The method for producing a freshwater fish flavor pet flavor according to claim 4, characterized in that: The step of encapsulating the herbal plant water extract by using nanotechnology includes using nano-encapsulation materials to encapsulate the herbal plant water extract by physical or chemical methods to form nano-scale particles, so as to improve its absorption rate and utilization rate in the pet's body; The step of encapsulating the herbal plant water extract by using nanotechnology comprises: The nano-encapsulation material is selected from liposomes or poly(lactic-co-glycolic acid) (PLGA); The physical method includes high pressure homogenization or ultrasonic emulsification; The chemical method uses solvent evaporation or nanoprecipitation technology The liposome encapsulation technology is divided into an inorganic particle template method and a solution static chemical method; the inorganic particle template method uses nanoparticles to guide the self-assembly of lipids to form nanoliposomes; the solution static chemical method uses the self-assembly of lipids caused by chemical reactions to form nanoliposomes.

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