Flavor improver for river crab and its prepn process

Abstract

The present invention is flavor improver for river crab and its preparation process and belongs to the field of aquatic culturing feed additive and its preparation technology. The flavor improver consists of garlicin, spirulina powder, vitamin E, vitamin C, vitamin B1, betaine, DMPT and bran. The preparation process of the flavor improver includes crushing, sieving and mixing the said materials and drying to obtain the product. The flavor improver is added into river crab feed to raise the content of delicate flavor amino acids, high unsaturated fatty acid, free amino acid, fatty acid and vitamin E in crab meat and to prolong the time of autodigestion of isolated tissue protein.

Description

technical field [0001] The invention relates to a flavor quality improver for river crabs and a preparation method thereof, belonging to the technical field of aquaculture feed additives and preparation thereof. Background technique [0002] River crab is a unique famous and high-quality aquatic product in my country. Since 1991, the scale of river crab cultivation in my country has been continuously expanded, and the output of adult crabs has grown steadily year by year. In 2003, the cultured output reached 368,000 tons, with an output value of 17 billion yuan. In recent years, the unreasonable discharge of urban sewage, industrial three wastes and agricultural wastewater brought about by the rapid development of society and economy, as well as the irregular use of medicines in artificial breeding, and the extensive use of chilled food, etc., have made the entire aquaculture environment deteriorating day by day. As a result, the meat flavor of artificia...

AI Technical Summary

Problems solved by technology

In recent years, the unreasonable discharge of urban sewage, industrial three wastes and agricultural wastewater brought about by the rapid development of society and economy, as well as the irregular use of medicines in artificial breeding, and the extensive use of chilled food, etc., have made the entire aquaculture environment deteriorating day by day. As a result, the meat flavor of artificially cultured river crabs has decreased significantly, mainly reflected in (1) the lack of natural pure flavor of cultured river crabs, and some crab meat even has a muddy smell after cooking; (2) the tissue moisture content of cultured river crabs is relatively high , the toughness of muscle fibers decreases, and the hepatopancreas and ovaries are not dense enough; (3) the color of muscles, hepatopancreas and ovaries is not pure, and the fat is not plump; (4) tissue protein autolysis is too fast, and the umami taste is obviously reduced after cooking