100results about How to "High degree of puffing" patented technology

The invention discloses a stage method for improving the uniform expansion effect of granular fruits and vegetables during microwave spouted drying, which belongs to the technical field of the processing of fruit and vegetable foods. The method mainly comprises the steps of: performing selection, washing, dicing, enzyme killing by blanching, and color protection treatment on fruit and vegetable raw materials; placing the pretreated fruit and vegetable cubes into a microwave spouted drying bed; setting the microwave power and the air inlet heating temperature; then performing the combined drying of stage hot air drying and microwave drying; and controlling different spouted air intakes at different drying stages, wherein the uniform expansion effect of products is improved during the quick microwave drying. The method has the advantages that the method ensures that the granular fruits and vegetables are evenly heated in a microwave field through a hot air and microwave spouted drying stage method, has quick moisture evaporation, ensures that the fruits and vegetables have porous structures after the drying, effectively improves the expansion degree of the products, also improves the expansion effect of the products and ensures the uniform expansion of the products while the granular fruits and vegetables are quickly dried, and has the characteristics of good preservation of nutrient content and good qualities of color luster, sense and the like.

The invention discloses a combined processing method for processing crisp peas by using dry peas, and belongs to the technical field of fruit and vegetable food processing. The dry peas are taken as raw materials and the leisure crisp peas are prepared by the following steps of: cleaning, soaking and selecting peas; blanching, protecting color, steeping, draining, freezing, performing negative-pressure microwave spouted drying, frying in vacuum, removing oil in vacuum, seasoning, cooling and packaging, and storing finished products. The dry peas are puffed at low temperature, the processing range is wide, the crispness of the products is improved by a pre-freezing method, and the vacuum frying technology has the characteristics that the original color and shape and nutrients of the peas are maintained, the oil content is low, the frying time is short, the fried fat is not easy to oxidize, the shelf life of the products is long and the like. The products are crispy, delicious, aromatic, not greasy, convenient and sanitary, and are a leisure food suitable for young and old.

The invention discloses a processing technology of potato chips. The processing technology of the potato chips comprises the following steps of (1) preparing raw materials: cleaning potatoes; performing steam processing; performing steam peeling; mashing to form mashed potatoes;(2) taking the following raw materials in parts by weight: 80 to 100 parts of the mashed potatoes, 5 to 10 parts of carrot meal, and 1 to 3 parts of vegetable oil, adding water to mix uniformly, and preparing to form block masses; (3) cooking: cooking the prepared block masses through steam for 1 to 2 hours at the temperature of 90 to 100 DEG C, and cooling; (4) cutting into slices; (5)blanching;(6) performing heat pump drying; (7) putting the hot-air dried potato chips into a microwave oven for two-stage microwave, and reducing the water content of the potato chips to be 2 to 4 percent; (8) seasoning and packaging: conveying the microwaved potato chips into a roller seasoning machine to season the potato chips. According to theprocessing technology of the potato chips provided by the invention, the nutrient content loss is less, the nutritive value is high, the health-care effects of improving the human immunity and lowering the cholesterol are realized, and the prepared potato chips are good in crisp degree, good in taste, and long in quality guarantee period.

The invention relates to a manufacturing method for animal feed, in particular to a manufacturing method for a special animal feed exclusively used in fox, mink and raccoon dog. The method has the advantages that: raw materials of corn and soybean meal required in the formula are bulked by a dry method or wet method and ground; the ground material is mixed with meat and bone meal and imported fishmeal, and then bulked again (by the dry method or wet method); the second bulking is completely different from other bulking methods for an annular space discharging mode is adopted in the discharging in front of a bulking machine in the second bulking and the bulking temperature is 100-130 DEG C, which not only realizes the aim of sterilization and curing, but also avoids breaking the nutritional factors of the materials due to over-high temperature; the product produced by the process has high bulking degree, good water binding capacity, good palatability and thorough sterilization. The premix materials are added and mixed twice to avoid reducing the effect caused by heating.

The invention discloses a flavor Maillard peptide-containing Islamic barbecue seasoning and a production method thereof. Anti-freeze polypeptides which substantially improve the anti-freeze effect of food materials, delay and prevent formation of ice crystals in the freezing storage process of the food materials, prevent the structure, the quality and the flavor of foods from being destroyed and prolong the market circulation period of the food materials are scientifically compounded with composite Maillard peptides which endow the food materials with special aroma, taste and color and generate a strong anti-oxidation effect, and an osmotic agent which has a rapid osmosis effect and shortens the pickling time, potato flour, sweet potato flour and tomato powder which reduce generation of barbecue carcinogenic substances, dietary fiber powder for promoting digestion and other functional raw materials are added to finally produce the Islamic barbecue seasoning with the advantages of substantial anti-freeze effect, prolongation of the market circulation period of the food materials, maintenance of the quality and the flavor of the food materials, strong osmosis effect, shortening of the pickling and barbecuing time, reduction of the generation of the barbecue carcinogenic substances, and suitableness for commercial running modes.

The invention discloses an extraction method of peony seed oil. The extraction method concretely comprises the following steps of 1) soaking peony seeds into a concentrated table salt aqueous solution; 2) transferring the peony seeds into a vacuum vessel for puffing drying treatment; 3) crushing the dried peony seeds, and performing enzymolysis; 4) performing heating and thermal insulation on an enzymolysis material, performing centrifugal separation, collecting a supernatant, and then performing ultrafiltration membrane extraction to obtain peony seed crude oil; 5) mixing the peony seed crudeoil with monoethanolamine salt, and adding a lipase solution to obtain the peony seed crude oil after deacidification; and 6) performing heating reflux extraction on the peony seed crude oil to obtain the peony seed oil. The extraction method of the peony seed oil can lower the loss of nutritional components after oil extraction, increases the nutritive value of the peony seed oil, can shorten the production process, can lower the cost and is high in extraction rate by synchronously performing extraction, deacidifying and degreasing of the peony seed oil and has very good popularization and application prospect.

The invention discloses a preparation method of broad bean puffed foods. The preparation method is characterized by comprising the following steps of: (1) weighing dry broad beans, pulverizing, adding an auxiliary material accounting for 20-30 percent of the weight of raw materials and uniformly mixing to obtain the raw materials; (2) respectively measuring the water contents of the broad beans and the auxiliary material; (3) adding water to the raw materials to ensure that the total water content is 20 percent and stirring to obtain a blank; (4) putting a mould into a discharge hole of single-screw extrusion puffing equipment and heating the discharge hole to 120 DEG C; (5) uniformly stirring the blank and feeding the blank from the feed inlet of the single-screw extrusion puffing equipment; (6) cutting and shaping broad bean products extruded from the port of the mould by using a rotating cutter; and (7) frying the broad bean products prepared in the step (6) by using palm oil, fishing out, uniformly spraying a prepared seasoning and cooling to room temperature to obtain a finished product. The broad bean puffed foods prepared by using the method are crisp and palatable and have simple and convenient process and low cost.

The invention discloses a preparation method of crisp peach chips. The preparation method comprises the following steps: (1) slicing peaches and soaking in a penetrating fluid to carry out osmotic dehydration so as to obtain osmotic dehydrated peach chips; (2) pre-drying the osmotic dehydrated peach chips to obtain pre-dried peach chips; (3) putting the pre-dried peach chips in a heated puffing tank to carry out pulsation differential pressure expansion drying, namely, pressurizing the puffing tank, maintaining the pressure and then releasing the pressure of the puffing tank, carrying out pulsation differential pressure expansion drying for at least one time to obtain puffed peach chips; (4) carrying out vacuum drying on the puffed peach chips in the puffing tank to obtain the crisp peach chips. The preparation method of the crisp peach chips has the following advantages: the crisp peach chips are high in puffing degree, high in crispness and proper in sweetness; by using a maltose fluid for osmotic dehydration, the color and the luster of the peach chips can be maintained and no food additives are added; the method is simple to operate, easy to control and low in cost.

The invention discloses a method for increasing the puffing degree of an apple slice. The method comprises the steps of (1) putting the apple slice in a pectin solution for permeation, wherein the mass concentration of pectin in the pectin solution is 0.5 to 5%, the penetration time is 0.5 to 4 h, the permeation is performed in a vacuum condition, and the vacuum degree is 3 to 10 kPa; (2) predrying the apple slice obtained in the step (1) until the moisture content is 25 to 40%; (3) performing pressure-difference puffing treatment on the apple slice obtained in the step (2).The invention further discloses the apple slice, and the glass-transition temperature Tg of the apple slice is higher than 35 DEG C. According to the method for increasing the puffing degree of the apple slice, the pectin permeates into the apple slice, so that the glass-transition temperature of the apple slice is greatly increased, the glass-transition temperature of the apple slice is higher than 35 DEG C, the puffing degree and brittleness of the apple slice are increased, and the storage period of the apple slice is extended.

The invention discloses a spicy cumin halal barbecue condiment and a preparation method thereof. The preparation method comprises the following steps of: scientifically compounding an antifreeze polypeptide which can remarkably improve anti-freezing effects of a food material, delay and prevent ice crystal formation and recrystallization of the food material during frozen storage, prevent the food structure, the quality and the flavor of the food material from being destroyed, and prolong the market circulation time limit of the food material, and a composite flavor maillard peptide which can endow the food material with special fragrance, taste and color and produce strong antioxidant effects; adding penetrating agents which have rapid penetration effects and shorten the pickling time, potato powder, sweet potato powder and tomato powder which can reduce the production of barbecue carcinogens, and functional raw materials such as dietary fibers and the like which can prolong the shelf life of a condiment and promote digestion to finally prepare a halal barbecue condiment which is more suitable for a commercial operation mode, has remarkable anti-freezing effects, can prolong the circulation time limit of the food material during frozen storage, keep the quality and flavor of the food material, shorten the pickling and barbecuing time and reduce the production of barbecue carcinogens, and is strong in penetration effects.

The invention discloses a production method of a sea cucumber puffed crisp piece, and belongs to the food processing technical field. The invention aims at providing a new processing method for the sea cucumber product. The production process procedures of the sea cucumber puffed crisp piece are as follows: fresh sea cucumber, eviscerating and cleaning, steam boiling, cutting, drying, and puffing. The sea cucumber puffed crisp piece produced by the invention has the advantages that the puffing degree is high, the puffing is even, the texture is crisp, the flavor is unique, the rehydration performance is good, the sea cucumber puffed crisp piece is in favor of the human body to facilitate digestion and absorption, the carrying and the use are convenient, and the sea cucumber puffed crisp piece can not only be taken as the leisure instant food, but also as the half finished product processed to be various sea cucumber dishes. The sea cucumber crisp pieces do not include fat and have extremely low moisture content percentage after being puffed, and thereby can be stored for a long term after being vacuumized.

The invention relates to an EVA shoe sole and a preparation process thereof. The EVA shoe sole comprises the following components in parts by weight: 50-70 parts of EVA, 20-30 parts of modified low-density polyethylene, 10-20 parts of a filler, 10-15 parts of a flame retardant, 5-8 parts of color master batch, 2-4 parts of a foaming agent, 0.4-0.8 part of a bridging agent, 0.2-0.4 part of an accelerant, 0.5-0.6 part of stearic acid, 0.3 to 0.5 part of N,N'-ethylene bisstearamide, and 0.1 to 0.2 part of triallyl isocyanurate, wherein the modified low-density polyethylene is a jute fiber / nitrilerubber / low-density polyethylene compound. The preparation process comprises the steps: S1, banburying; S2, open milling; S3, cooling; S4, slitting; S5, mold pressing; and S6, edge trimming. The produced shoe sole has good anti-cracking performance.

An ultra-light fish feed is prepared from fish powder, shrimp powder, corn protein, wheat corcle powder, wheat flour, yeast, long-grained non-glutinous rice, marine moss and spirulina through proportionally mixing, shaping and puffing.

The invention discloses a halal barbecue seasoning which can shorten the marinating time and a preparation method thereof. The scientific compounding can significantly improve the antifreeze effect of food materials, delay and prevent the formation of ice crystals and recrystallization of food materials during frozen storage, and prevent the food structure of food materials , the quality and flavor are destroyed, the antifreeze polypeptide that prolongs the market circulation of food materials and the special aroma, taste and color can be given to food materials, and the compound flavor Maillard peptide with strong anti-oxidation effect can be produced, and the addition of fast penetration Functional raw materials such as osmotic agent that shortens pickling time, potato powder, sweet potato powder, tomato powder that can reduce carcinogens produced by barbecue, and dietary fiber powder that can prolong the shelf life of seasonings and promote digestion, and finally prepare a kind of food with significant anti-inflammatory properties. The halal barbecue seasoning is more suitable for commercial operation mode because of its freezing effect, prolonging the circulation period of frozen ingredients, maintaining the quality and flavor of ingredients, strong penetration, shortening pickling and grilling time, and reducing the production of barbecue carcinogens.

The invention provides an environmentally protective raw fish puffed feed with low emissions of nitrogen and phosphorus. The puffed feed comprises fish meal, defatted soybean meal, corn protein powder, wheat gluten powder, spray dried blood meal, squid small peptides, fish oil, soybean oil, phosphatide oil, choline chloride, flour, tapioca flour, L-lysine hydrochloride, DL-methionine, threonine, tyrosine, taurine, mannan oligosaccharide, vitamin C, trace element premix, vitamin premix, an antioxidant. The prepared raw fish feed can significantly reduce nitrogen and phosphorus emissions, has a strong stability in water, is low in dissolve-loss ratio, and has a high-quality environmentally protective effect.

The present invention discloses a kind of pregelatinized acetylated distarch phosphate and its preparation method. It is made up by using water as medium and using waxy starch, acetic anhydride, hydrochloric acid, sodium hydroxide and sodium trimetaphosphate as raw material through 13 processes of mixing paste, alkalization, cross-linking, esterification, neutralization, washing, drying, screening, mixing paste, pregelatinizing, pulverizing, screening and packaging. It can be used as thickening and stabilizing agent in the flavouring material and snack food, etc.

The invention relates to a production method of Sinkiang quarenden crisp chips. The production method comprises the following steps: performing cleaning, mechanical peeling and slicing on fresh and insect-resistant Sinkiang quarendens taken as raw materials; and performing color protection, blanching, sugar immersion, freezing treatment, primary puffing, secondary puffing, drying and cooling on the sliced Sinkiang quarendens so as to finally obtain the Sinkiang quarenden crisp chips. According to the production method of Sinkiang quarenden crisp chips, the technology of the combination of the primary puffing and the secondary puffing is adopted, so that the diffusion of water in the Sinkiang quarenden chips is accelerated; the puffing degree of the Sinkiang quarenden chips is enhanced, the drying time is shortened, the crisp degree of the Sinkiang quarenden crisp chips is improved. The primary puffing and the secondary puffing are both carried out by simultaneously performing the heating from the front end and the rear end of a heater in a puffing tank, so that the situation that materials are unevenly heated in the original puffing tank is overcome. As a result, the product yield of the Sinkiang quarenden crisp chips is improved, namely, the product yield can reach 98%; the color and the luster of the Sinkiang quarenden crisp chips are improved.

The present method discloses a method of a protein modification by improving a chewiness and a swelling degree of textured proteins. The method comprises the following steps: crushed low-temperature defatted soybean meal is stirred and mixed evenly with vegetable proteins and separated proteins, an appropriate concentration of an enzyme solution is evenly sprayed on the mixed protein raw materials to enable the raw materials to be a semi-dry state, under an appropriate reaction condition, the enzyme digested protein raw materials are mixed with starch, and the mixture is subjected to a twin-screw extruder to produce the textured proteins. The method changes the structure locations and molecular chain forces of hydrophobic and hydrophilic groups in the proteins, so that the two and three-dimensional space conformations of the enzyme digested plant proteins are suitable for the needs of different textured products.

The present invention discloses a silurus asotus feed phagostimulant and a preparation method thereof, and belongs to the technical field of feed additive preparations. Based on nutritional requirements of silurus asotus and water body environment, and combining food intake characteristics, a formula of raw materials is optimized. The silurus asotus feed phagostimulant scientifically combines compound flavor peptides greatly improving palatability and feed utilization rate, having a relatively strong anti-oxidation effect and eliminating free radicals; an accharomyces cerevisiae culture having functional characteristics of being strong in nutrition, biological activity, oxidation resistance, etc.; a high-calcium cerasus humilis extract effectively supplementing calcium, iron and soluble fibers, having a strong embedding effect and prolonging a shelf life; artemisia carvifolia seed powder significantly improving antifreeze effects and stability, improving water resistance and gloss, and enhancing and promoting palatability; and wheat malt powder providing rich nutrients, bioactive substances and plant enzyme sources. Finally, the prepared silurus asotus feed phagostimulant is strong in phagostimulant and good in production performances.

The invention discloses a method for improving production efficiency of a rice cracker employing microwave and hot air combined drying, and belongs to the technical field of processing of rice puffed leisure foods. The method has the characteristics that formed green bodies of the rice cracker adopt a novel microwave and hot air combined drying process; rapid rise of internal temperature of the rice cracker is achieved by using the characteristics of internal microwave heating and high heating rate; meanwhile, the balance of mass and heat transfer of the green bodes in the drying process is enhanced by adopting forced convective drying of hot air; the moisture in the green bodies is rapidly and uniformly reduced to 12%-15% required for late baking from about 40% under the combined drying action; the drying time is shortened to tens of minutes from several hours, and thus the target of improving the production efficiency of the rice cracker is achieved; in addition, the microwave drying has a certain puffing effect on materials; the puffing degree of the rice cracker can be further improved; the product quality of the rice cracker is finally improved, and therefore, through the method for drying the green bodies of the rice cracker employing the microwave combined with hot air, so that the drying time can be shortened; the energy consumption for production is reduced; and the product quality is improved.

The invention provides a method of producing leisure foods with shrimp shells and dried small shrimps. The method includes pretreating, softening, shaping, drying by hot blast, expanding by microwave,and packing. According to the method herein, shrimp shells and dried small shrimps are pretreated first for disinfection and removal of heavy metals; the shrimp shells are softened by steam under high pressure, thereby preventing excessive hardening of the shrimp shells which affects taste; the shaping helps improve taste and palatability; drying by hot blast and stepwise expanding by microwave help produce a shrimp shell leisure food which has high expansion degree, low oil content, good taste, good eating convenience, and rich nutrition.

The invention discloses a feed for fishes. The feed for fishes comprises the following raw materials in parts by weight: 30-40 parts of corn powder, 20-30 parts of earthworm powder, 20-30 parts of shrimp powder, 20-30 parts of bone powder, 20-30 parts of wheat middlings, 20-30 parts of brewer's grain, 10-14 parts of sweet potato leaves, 2-3 parts of monocalcium phosphate, 8-12 parts of vegetable oil, 0.1-0.3 part of vitamin E, 0.1-0.3 part of mildew preventive and 40-50 parts of water. The prepared feed for fishes has high utilization rate and good feeding effects, is convenient for digestion of the fishes and has the effects of promoting rapid growth of the fishes and obviously enhancing the disease resistance capabilities of the fishes.

The invention discloses a catfish feed compound enzyme and a preparation method thereof. The preparation method of the catfish feed compound enzyme is characterized by taking nutritional requirement of the catfish and the water environment as the basis, optimizing the raw material formula, combining digestion characteristics of the catfish and scientifically compounding a wine making yeast culture material with functional characteristics such as high nutrition performance, high biological activity, high oxidation resistance and the like, a calcium fruit extract capable of effectively supplementing calcium, iron and soluble fiber, providing powerful embedding effect and prolonging the quality guarantee period of the feed compound enzyme, wormwood seed powder capable of obviously improving anti-freezing effect and stability of the feed compound enzyme, improving water resistance and glossiness of the catfish feed and reducing powder content in the feed, a palatable agent capable of greatly improving palatability and digestion rate of the feed, and wheat malt flour capable of providing rich nutrient materials, biological active materials and plant enzyme sources to finally obtain the catfish feed compound enzyme capable of obviously enhancing digestion rate and parturition performance of the catfish, reducing the feed coefficient, preventing water pollution and maintaining high water quality.

The invention discloses a method for preparing crisp fruit and vegetable chips and belongs to the technical field of preparation of crisp fruit and vegetable chips. According to the method, fruits and vegetables are cleaned and sliced and mixed and soaked with sodium bicarbonate solution, the fruits and vegetables are taken out of a food steamer and led into superheated steam, the fruits and vegetables are mixed with mixed liquid and stand, the aired fruit and vegetable chips are obtained after ultrasonic oscillation, filtration, drying, freezing, unfreezing and natural airing, the fruit and vegetable chips are subjected to heat preservation and puffing, and the crisp fruit and vegetable chips are obtained through drying. The method for preparing the crisp fruit and vegetable chips has the advantages that preparation steps are simple, the temperature controllability in the preparation process is good, and there is no charring phenomenon; the obtained crisp fruit and vegetable chips are good in puffing degree and are puffed evenly, the puffing rate is improved by 40-66% compared with when other methods are adopted, and the crisp fruit and vegetable chips are crisp in taste and have good color and flavor.

The invention discloses fish feed and a preparation method thereof. The fish feed comprises, by weight, 20-30 parts of fruit flesh, 8-10 parts of fish meal, 10-12 parts of bear yeast, 35-55 parts of fine rice bran, 10-20 parts of corn gluten meal,20-30 parts of potatoes, 1-3 parts of multivitamins, 30-40 parts of wheat, 20-30 parts of chicken powder, 10-20 parts of brewer's grains, 1-3 parts of berberine and 40-50 parts of water. The fish feed is high in puffing degree, crisp in mouthfeel and capable of facilitating digestion of fishes and accelerating growth of the fishes due to interactions among the compositions.

The invention discloses a high-yield catfish feed attractant and a preparation method thereof and belongs to the technical field of feed additive preparation. The high-yield catfish feed attractant and the preparation method thereof have the advantages that the nutritional requirements of catfish and water environments are combined with the ingestion features of the catfish to optimize a raw material formula, raw materials are scientifically compounded to greatly increase palatability and feed utilization rate, and the attractant comprises compound flavor peptide which has high anti-oxidation effect and is capable of removing free radicals; the high-yield catfish feed attractant contains saccharomyces cerevisiae culture with functional features such as high nutrition, high bioactivity and high oxidation resistance, Prunus Humilis Bunge extract which can effectively supplement calcium, iron and soluble fibers, has a powerful embedding effect and can prolong shelf life, wormwood seed powder which can evidently increase an anti-freezing effect and stability, increase water resistance and glossiness, enhance and promote palatability and lower powder content, and wheat malt powder which can provide rich nutritional substances, bioactive substances, fragrant substances and plant enzyme sources; the prepared high-yield catfish feed attractant is high in palpability and good in production performance.

The invention belongs to the technical field of food processing, and particularly discloses a processing method for puffed crisp chips of dragon fruit pomace and seeds. The invention provides the puffed crisp chips of dragon fruit pomace and seeds, and the processing method thereof. The processing method comprises the following steps: 1) pretreatment of the pomace and seeds: mixing a pomace-seed mixture and a compound bacterial solution, carrying out fermenting, and performing microwave treatment and stirring treatment to obtain a pomace-seed pretreated product; 2) preparation of a blending agent: mixing starch, butter, milk powder and the like to obtain the blending agent; 3) mixing treatment of raw materials: mixing the pomace-seed pretreatment product with the blending agent, and carrying out rolling and slicing to obtain pre-puffed slices; and 4) puffing: carrying out variable-temperature and pressure-difference puffing treatment, surface agent spraying treatment and microwave puffing treatment successively to obtain the puffed crisp chips. The invention also provides the puffed crisp chips prepared by the processing method. The puffed crisp chips have good quality and high quality.

The invention relates to a preparation method of apple-sweet potato composite crisp chips. The crisp chips are mainly processed from apples, sweet potatoes, white granulated sugar, baking soda, ediblesalt and soy isolate protein. The preparation method comprises the steps of raw material pretreatment, pulping, mixing, reshaping, pre-drying and variable-temperature and differential-pressure puffing and drying. The preparation method overcomes the defects of high oil content and the like of vacuum deep-fried puffed crisp chip products, adopts a reshaping technology, effectively solves the problem of unbalanced nutrition of single raw material fruit and vegetable crisp chips by adding auxiliary materials, and also solves the problems of low puffing degree, low crispness and tooth sticking ofvariable-temperature differential-pressure puffed fruit and vegetable crisp chips; and the produced composite crisp chips have natural color, regular shapes, smooth, thin and crisp surface and uniqueflavor, and can be used as a novel leisure food.

The invention discloses a high-digestion high-utilization-rate catfish feed, and belongs to the technical field of processing of catfish feeds. Based on nutritional requirements of catfish and water body environment, the digestion characteristics of the catfish are combined, the formula of a conventional catfish feed is optimized, and a feed complex enzyme, wormwood seed powder, a prunus humilis bunge extract and a phagostimulant are scientifically compounded, so that the catfish feed can be prepared, wherein the feed complex enzyme can effectively degrade anti-nutritional factors in the catfish feed, increase the utilization rate of nutrient substances of starch, protein, minerals and the like, increase the protein level, the organism antioxidative activity and the digestive absorption rate of the catfish, significantly increase the digestibility and the production properties of the catfish, reduce the feed coefficient, prevent the water bodies from being polluted and maintain good water quality is scientifically compounded; the wormwood seed powder can significantly improve the caking property, the water resistance, the glossiness and the frost resistance of the catfish feed and reduce the powder containing rate of the feed; the prunus humilis bunge extract can effectively complement calcium, ferrum and soluble fibers; the phagostimulant can substantially improve the palatability of the feed; and therefore, the catfish feed is good in feed coefficient, high in digestibility, good in production properties, high in propagation properties, high in disease resistance, high in palatability and low in cost.

The invention discloses fish feed and a preparing method thereof. The fish feed is prepared from, by weight, 45 - 55 parts of rapeseed cake, 15 - 25 parts of tenebrio molitor, 20 - 30 parts of Semen sojae atricolor powder, 3 - 5 parts of honey, 2-4 parts of compound vitamin, 20 - 30 parts of peeled shrimp, 2- 4 parts of Japanese creeper, 20 - 40 parts of fine rice bran, 8- 12 parts of citri reticulatae semen, 30 - 40 parts of distiller grains, 25 - 35 parts of soybean curb residue, and 40 - 50 parts of water. The feed has high puffing degree, crumbly texture with all components matching well together, contributing to the digestion and fast growth of fish.