38results about How to "Strong fermented aroma" patented technology

The method discloses a method for bottling and fermenting chopped hot peppers. The method mainly comprises the following steps of: desalting and draining salt blank chopped hot peppers used as raw materials; adding condiments, a preservative and a flavor agent; uniformly stirring to form a chopped hot pepper initial product; inoculating lactobacillus plantarum liquid, of which the bacterial number reaches 10<8> cfu / mL, into the chopped hot pepper initial product; uniformly stirring, bottling and fermenting; and sterilizing the fermented chopped hot pepper initial product and forming a finished product. The chopped hot pepper initial product prepared by the method is not only short in fermentation time, but also has thick fermentation fragrance and good flavor and quality; the fermentationof pure strains facilitates inhibiting the growth of hybrid bacteria, so that accumulation of nitrite during fermentation can be obviously reduced; and the edible safety of pure strain fermentation products is superior to that of natural fermentation products.

The invention provides a fermented feed and a production process thereof, wherein the fermented feed forms composite fermentation strains by three groups of lactic acid bacteria, yeast and bacillus which have more than ten bacterial strains, the composite fermentation strains are mixed with molasses according to the ratio of 1:1 and are mixed with fermentation zymolyte (cottonseed meal is mixed with rapeseed meal with the grain size of 1.0 to 2.0mm according to the ratio of 90:10-60:40) to form fermentation material according to the ratio of 0.1 percent, after the moisture content of the material is adjusted to 40-60 percent, fermentation of 30 plus or minus 2 DEG C is carried out for 48 hours, and expansion drying under 80 DEG C is carried out after completing the fermentation. Compared with non fermentation, a fermentation miscellaneous meal product produced by the production process reduces the gossypol, isothiocyanate and oxazolidinethione contents by more than 80 percent, improves the crude protein content by more than 5 percent, and has the lactate content larger than 2.5 percent and pH value about 4.5. The product can substitute soya bean meal of 30 to 50 percent in small, medium and large pig feed, the feed cost is lowered by 20 to 50 yuan / ton, feed intake is improved by about 10 percent, the feed meal has close phase comparison, daily gain is improved by about 4 percent, the morbidity is greatly reduced, and the ammonia odour of a colony house is obviously reduced.

The invention relates to an xylose staphylococcus I2 strain, whose docket number in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0919, the leaven can be applied into the production process for meat product e.g. fermentation sausage.

The present invention discloses soft yogurt ice cream and belongs to the technical field of dairy product processing. The soft yogurt ice cream is prepared from the following raw materials in percentages by weight: 70-80% of raw milk, 15-20% of white granulated sugar, 1-3% of skim milk powder, 1-7% of single cream, 1-5% of anhydrous milk fat, 0.3-0.6% of a stabilizer, 0.2-0.4% of an emulsifier, and 1.5-2.5% of fermentation lactic acid bacteria. The fermentation lactic acid bacteria are lactic acid bacteria resistant to high sugar concentration of 20% or more and screened from buffalo milk, dairy cakes and dairy fans in Dali areas. The soft yogurt ice cream is prepared by the following steps: (1) fermentation liquid preparing; (2) low-speed demulsificating; (3) sealed packaging; (4) aging; and (5) cake preparing. The soft yogurt ice cream has the beneficial effects of being not likely to produce ice dregs and aggregated particles, being strong in yogurt ice cream melting resistance, etc.

The invention relates to a high-calcium, low-fat, sucrose-free and solidification yoghurt and a production method thereof, and belongs to the technology field of dairy food. The production method comprises following steps of purifying milk, preparing materials, homogenizing, sterilizing, inoculating, filling, and fermenting to obtain the target product. The calcium content of the products is larger than 148 mg for each 100 gram of the product, the fat content is in a range of 0.8 to 2.0%, and the product is suitable for middle-aged and elderly people with hyperlipidemia or diabetes and improves the health state of the bones of the middle-aged and elderly people. The product comprises an absorption enhancer, which is composed of vitamin D3, bonepep and casein phosphopeptides, wherein the vitamin D3 can promote the absorption of calcium in small intestines; the bonepep can promote the generation of bone growth factors, inhibits the secretion of splitting factor of osteoclast, and promotes the health of the bones by promoting the bone growth and inhibiting the calcium loss; the casein phosphopeptides can weaken the actions of osteoclast, prevents the osteoclast from combining with the calcium, and inhibits the production of insoluble precipitate; and thus the calcium loss is avoided.

The invention discloses lactic acid bacteria starter culture, probiotics drinking yogurt prepared by the aid of the lactic acid bacteria starter culture and a method for preparing the probiotics drinking yogurt. The lactic acid bacteria starter culture comprises lactic acid bacteria inoculation liquid including, by weight, 8-26 parts of lactobacillus rhamnosus grx10 inoculation liquid, 0.9-1.8 parts of bifidobacterium lactis inoculation liquid and 0.5-1.5 parts of streptococcus thermophilus inoculation liquid. The content of lactobacillus rhamnosus grx10 in the lactobacillus rhamnosus grx10 inoculation liquid ranges from 100 U / t to 200 U / t; the content of bifidobacterium lactis in the bifidobacterium lactis inoculation liquid ranges from 60 U / t to 120 U / t; the content of streptococcus thermophilus in the streptococcus thermophilus inoculation liquid ranges from 30 U / t to 60 U / t. The lactic acid bacteria starter culture, the probiotics drinking yogurt and the method have the advantagesthat various components in the lactic acid bacteria starter culture are reasonable in usage, and probiotic effects of the lactobacillus rhamnosus grx10 can be stimulated by the bifidobacterium lactisand the streptococcus thermophilus to a great extent; the probiotics drinking yogurt is excellent in quality and suitable to be drunk and has excellent flavor.

The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.

The invention discloses set low-fat sucrose-free yoghurt which is prepared from the following raw materials through fermentation by virtue of lactic acid bacteria: 800-987 parts of low-fat milk, 0-30 parts of concentrated whey protein, 6.4-80.04 parts of functional sweetener, 1.2-8.5 parts of stable thickener and 0.25 parts of lactic acid bacteria, wherein lactic acid bacteria refers to Lactobacillus delbrueckiisubsp.bulgaricus and Streptococcus thermophilus. The character of the set low-fat sucrose-free yoghurt is curdy smooth clot with thick texture; the surface is pure white and smooth, the whey is not separated out, the mouthfeel is smooth and delicate, and the aroma is fresh and appropriate; and the content of the lactoprotein is greater than or equal to 2.3%, the content of fat is 0.8-1.5%, the content of non-fat milk solid is greater than or equal to 6.5%, the degree of acidity is greater than or equal to 70 T, and the content of active lactic acid bacteria is greater than or equal to 1*10<6> cfu / ml.

The invention discloses a lipid-lowering instant congee. The lipid-lowering instant congee is prepared from the following raw materials: rice, brown rice, quinoa, chickpea, black soya bean, balsam pear, daylily, alga, Thelephora ganbajun, pine nut, traditional Chinese medicines, salt, soybean oligosaccharide, oligomeric lactulose, Angel yeast, laminarin, laver polysaccharide and alliin. The lipid-lowering instant congee is mild in sweetness, comprehensive in nutrients, easy to absorb and capable of lowering lipid, protecting heart and cerebral vessels, promoting metabolism, eliminating toxin, maintaining beauty, promoting intestinal functions, resisting oxidation and enhancing immunity; coarse grain powder and fruit and vegetable pulp are subjected to fermentation so as to obtain ferment, so the lipid-lowering instant congee is rich in fermentation fragrance and can promotion by the body; through freeze drying of the conge, ferment activity is maintained, fat absorption is reduced, and the content of blood fat is lowered; a plurality of traditional Chinese medicine extract and a nutritional agent are added and are cooperated with the ferment to exert effect on prevention and treatment of cardio-cerebrovascular diseases; and since the congee is in the form of dried powder, the congee is convenient to carry and eat and rapid in rehydration, which accords with a fast-pace living mode.

The invention relates to fermented boar feed with cassava residues and apple residues as main materials as well as a preparation process thereof. The feed employs wooden fiber as a main material and has nutrient composition which accords with requirements and low cost, Bacillus coagulans is added into the ingredients, and the product has the advantages of gastric acid resistance, high stability and digestion promotion. During preparation of the feed, fermentation technology is employed for carrying out treatment, the prepared feed has strong fermentation fragrance, the feed has high food calling effects for pigling and sow, and the fermented feed reserves value components of the raw materials with easy digestion and absorption.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a chili sauce. The method comprises the following steps of material preparation, pretreatment, beating, mixing and fermentation. According to the chili sauce prepared by the invention, the total acid content of the chili sauce is controlled by special hot soup treatment and a special fermentation process, and the total acid content can reach up to 0.88% at a minimum. If the total acid content is too high, product is not safe. The flavor of chili is ensured, and finally the chilisauce has a natural red color, is bright and glossy, and has little juice, poor fluidity, moderate viscosity, fine and uniform texture, no layering, a strong fermentation flavor, coordinating smells,no peculiar smell, fine taste, mild sourness, spiciness and saltiness, and soft sourness.

The invention discloses set low-fat sucrose-free yoghurt which is prepared from the following raw materials through fermentation by virtue of lactic acid bacteria: 800-987 parts of low-fat milk, 0-30 parts of concentrated whey protein, 6.4-80.04 parts of functional sweetener, 1.2-8.5 parts of stable thickener and 0.25 parts of lactic acid bacteria, wherein lactic acid bacteria refers to Lactobacillus delbrueckiisubsp.bulgaricus and Streptococcus thermophilus. The character of the set low-fat sucrose-free yoghurt is curdy smooth clot with thick texture; the surface is pure white and smooth, the whey is not separated out, the mouthfeel is smooth and delicate, and the aroma is fresh and appropriate; and the content of the lactoprotein is greater than or equal to 2.3%, the content of fat is 0.8-1.5%, the content of non-fat milk solid is greater than or equal to 6.5%, the degree of acidity is greater than or equal to 70 T, and the content of active lactic acid bacteria is greater than or equal to 1*10<6> cfu / ml.

The invention belongs to the technical field of dairy product processing, and provides probiotic fermented yoghurt cover tea and a preparation method thereof. The probiotic fermented yoghurt cover teacomprises a yoghurt cover and tea soup, wherein the yoghurt cover comprises the following components in percentage by weight: 60%-85% of fresh milk, 6%-9% of sucrose, 6%-9% of single cream, 0.5%-2.0%of whey protein concentrate, 0.5%-2.5% of whole milk protein powder, 0.1%-2.0% of cheese powder, 0.15%-0.25% of edible salt, 0.5%-1.5% of a compound thickening agent, 0.003%-0.005% of probiotic fermentation agent, 0.0002%-0.001% of cheese essence, and the balance of deionized water, and the total percentage by weight of the components is 100%, and the tea soup comprises the following components in percentage by weight: 0.5%-5.0% of tea leaves, 3.0%-7.0% of high fructose corn syrup and the balance of deionized water, and the total percentage by weight of the components is 100%. Through the technical scheme, the problem that in the prior art, a milk cover in milk cover tea is difficult to suspend at the top of tea soup for a long time is solved.

The invention provides an iron-rich bean sprout making method, iron-rich bean sprout feed and a preparation method and application of the iron-rich bean sprout feed, and belongs to the technical fieldof pig feeds. The iron-rich bean sprout feed is made by; mixing soybean and water, and soaking for 12-24 h to obtain expanded soybean; placing the expanded soybean in a dark ventilated place for sprouting, soaking the expanded soybean in an iron-rich solution 4-8 times each day for 20-40 s, and collecting iron-rich bean sprouts when they grow to 5-7 cm in length. In addition, the made iron-rich bean sprouts are mixed with corn and wheat, and the mixture is subjected to composite strain fermentation to obtain the iron-rich bean sprout feed. The iron-rich bean sprout feed made herein has iron content of 25.0 mg / kg and above and has high nutritional value; piglet producing performance can be improved.

The invention provides a manufacture method of polydextrose set-style buffalo yoghourt, and belongs to the technical field of food processing. The manufacture method comprises taking polydextrose and buffalo milk as main raw materials and adding a proper amount of sucrose and a bacterial strain for fermentation to make the buffalo yoghourt, and specifically comprises steps of selection of raw milk, defatting, addition of polydextrose and sucrose, mixing, sterilization, inoculated fermentation and post curing. The method is simple in selected raw materials, has no harmful chemical additive added, and is healthy and safe. The type and matching ratio of the bacterial strain, the consumption of raw materials, and the technical condition parameters of each fermentation technology are scientific and reasonable. The finally produced buffalo yoghourt is uniform in color and is milk white, tastes smooth, is moderate in viscosity and acidity and sweetness and uniform and fine in structural state, and basically has no whey precipitated. The polydextrose set-style buffalo yoghourt has specific fermentation aroma as that of rich buffalo milk, is excellent in overall taste, and is abundant in nutrition and health-care function.

The invention relates to the field of health care product processing, and in particular, relates to a gastrodia elata health care tea for coronary heart disease and a preparation method thereof. The preparation method includes concentration, microwave drying and granulation. The health care tea consists of, by weight, 26-33 parts of gastrodia elata, 14-17 parts of coix seed, 19-22 parts of rhizomapolygonati, 18-21 parts of commelina diffusa, 15-20 parts of poria cocos, 5-10 parts of white granulated sugar, 5-10 parts of a uncaria rhynchophylla concentrated solution, and 1-2 parts of bentonite. The preparation method has the advantages of strong operability and high productivity, ensures that thermosensitive components in gastrodia elata are not easily destroyed, improves the product quality, overcomes the problems of long extraction and drying time and high temperature of traditional Chinese medicines, and is suitable for industrialized mass production.

The invention relates to a blueberry and lactic acid fermented beverage. The raw materials of the fermented beverage comprise blueberry juice and lactic acid bacteria which are a mixed strain of lactobacillus reuteri and bifidobacterium. The preparation method comprises the following steps: inoculating sterilized blueberry juice into lactic acid bacteria for fermentation; adjusting the sugar degree of the fermented blueberry juice to 10-15 degree Bx, standing for 20-28 hours, and taking the blueberry juice clear liquor as the blueberry and lactic acid fermented beverage. Oligosaccharide can be further added into the lactic acid fermented beverage so as to adjust the taste and enhance the health effect of the beverage. The lactic acid beverage has fruity flavor, is strong in fermenting fragrance and gentle in taste, and the nutritional ingredients of blueberries are retained to the maximum extent. The preparation method is simple, free of pollution and suitable for industrial production.

The invention relates to an xylose staphylococcus I2 strain, whose docket number in the Chinese Microbiological Culture Preservation Administration Commission Common Microbiological Center is CGMCC No.0919, the leaven can be applied into the production process for meat product e.g. fermentation sausage.

The invention discloses health care wine with cream fragrance and a preparation method thereof. The health care wine with cream fragrance is prepared from the following raw materials in parts by weight: 40 to 60 parts of beautiful millettia roots, 30 to 50 parts of philippine flemingia roots, 10 to 30 parts of wolfberry fruits, 5 to 15 parts of macadamia shells, 10 to 20 parts of saccharose, 15 to 25 parts of corn steep liquor, 0.5 to 2 parts of citric acid, 250 to 350 parts of distilled water, 12 to 30 parts of brewer's yeast, 20 to 30 parts of herba epimedii, 1 to 5 parts of thelenota ananas, 2 to 5 parts of cranberries, 5 to 10 parts of hazelnuts, 20 to 30 parts of soybeans, 2 to 8 parts of radix achyranthis bidentatae, 5 to 10 parts of broccoli and 1 to 5 parts of garlic. The health care wine with the cream fragrance has the pleasant cream fragrance, and has the advantages that the effects of relieving fatigue, invigorating the circulation of blood, soothing the nerves, strengthening the body and improving the human body immunity are achieved, and the like.

The invention discloses blood sugar reducing instant salty porridge which is prepared from the following raw materials: rice, brown rice, quinoa, chickpeas, semen coicis, white kidney beans, pumpkin, tremella, lactarius deliciosus, eel, pig pancreas, traditional Chinese medicines, table salt, xylooligosaccharide, lactic acid bacteria, laminarin and guava polysaccharide. The blood sugar reducing instant salty porridge disclosed by the invention has the advantages of moderate salt content, comprehensive nutrition and easiness in absorption and realizes the functions of reducing blood sugar, protecting heart and cerebral vessels, promoting metabolism, detoxifying for beauty, promoting intestinal functions, resisting oxidation, improving immunity and resisting cancer; the fruit / vegetable pulp and meat mash are fermented to generate small-molecular beneficial substances, the fermentation aroma is rich, the meat smell is removed, the sourness is moderate, the eel bone is kept, the raw materials are completely utilized, multiple mineral elements are supplemented, the nutrition is balanced, the body absorption is promoted, the sugar absorption is reduced, and the blood sugar content is lowered; and by adopting the xylooligosaccharide to replace sucrose, the body absorption is inhibited, the generation of obesity and dental caries is prevented, and the porridge is suitable for all people.

The invention provides a bean-wheat paste fermented feed and a preparation method and application thereof, which belong to the technical field of pig feed processing. The preparation method of the feed comprises the following steps: 1) mixing soybeans, wheat and water, grinding and homogenizing to obtain a soybean-wheat homogeneous slurry; 2) inoculating the soybean-wheat homogeneous slurry for aerobic fermentation with composite strains; 3) mixing Salt is mixed with the fermented slurry of step 2), fermented anaerobically, and the solid-liquid separation of the obtained anaerobic salt-added fermented slurry is obtained to obtain a thin liquid of soybean paste and a wet base of soy sauce; 4) mixing the wet base of soy sauce with soybean meal powder, and inoculated with Aspergillus oryzae strains for aerobic fermentation to obtain a solid fermented product of soybean paste; 5) mixing the thin liquid of soybean paste in step 3) with the solid fermentation product of soybean paste in step 4) to obtain soybean paste Sauce fermented feed. The soy-wheat paste fermented feed provided by the invention is easy to digest and absorb, and can effectively improve the production performance of piglets.

The invention provides a broiler feed prepared from fermented rapeseed meal and a preparation method of the broiler feed. The broiler feed prepared from the fermented rapeseed meal comprises the components of not less than 10% of fermented rapeseed meal, corn, 0.5-1.0% of a mother liquor of fermentation strains, and / or soybean meal, and / or wheat bran, and / or fine rice bran, wherein the fermented rapeseed meal comprises 92-95% of rapeseed meal, 1-2% of a conditioning agent, 0.3-0.5% of strains and 3-5% of corn flour or fine rice bran. The content of glucosinolate in the fermented rapeseed mealprepared by anaerobic fermentation of the rapeseed meal is reduced by over 70% and the content of tannin is reduced by over 50% in comparison with those in rapeseed meal. After a high-quality broilercompound feed free of a medicine additive prepared by combination of the fermented rapeseed meal and the raw materials, such as the corn, the soybean meal and the wheat bran and then secondary fermentation is fed to broilers, the intestinal immunity and a blood IgG index are significantly improved, and the chicken freshness indexes, such as inosinic acid are significantly improved.

The invention discloses a mixed strain fermented tea bag and a preparation method thereof. In the present invention, Bacillus natto and Lactobacillus plantarum are used as fermentation strains, cultured and fermented in raw materials with Jerusalem artichoke leaves, celery leaves and purslane leaves as main substrates, and fermented teabags are obtained through post-treatment and bagging. Its tea soup has a mellow taste, rich aroma and rich nutrition. It can obtain Bacillus natto and lactic acid bacteria while achieving health care effects, helping to improve intestinal function, regulate blood sugar, and prevent arteriosclerosis, heart disease, diabetes and cancer.

The invention discloses a method for preparing soybean paste by using Kefir. The method comprises the following steps of dividing raw material soybeans into two parts, soaking one part of soybeans, steaming to be soft in a waterproof manner, drying the steamed and softened raw material soybeans, crushing the dried and softened raw material soybeans into fine particles, mixing the fine particles with wheat flour, inoculating Kefir particles, and performing three-stage variable-temperature fermentation to obtain semi-fermented sauce; enabling the other part of soybeans to be soaked and steamed on a steamer in a waterproof mode, wherein aspergillus oryzae, aspergillus rhizopus and saccharomycetes are inoculated for starter propagation, starter fermentation is controlled to obtain partially fermented sauce, the semi-fermented sauce and the sauce are mixed according to the proportion, sodium pyrosulfite and saline water are added together, the aerobic fermentation state is kept under the controlled temperature condition, and fermentation continues for 30-90 days, thereby obtaining the soybean paste product. The Kefir soybean paste prepared by the method disclosed by the invention has the unique fermentation fragrance of Kefiron the basis of keeping the original soybean paste fragrance, and is rich in taste, balanced in nutritional ingredients and reasonable in matching.

The invention relates to a method for purely fermenting chili sauce by using leuconostoc mesenteroides. The method comprises the following steps: treating pod pepper serving as a fermentation raw material for 10 minutes by using 300ppm sodium hypochlorite, and carrying out bacteria reduction treatment; and inoculating the treated chilies with leuconostoc mesenteroides for fermentation with a fermentation temperature of 27 DEG C, a saline concentration of 9.4 percent, an inoculum size of 1.3 percent and a fermentation period of 30 days to obtain the chili sauce. According to the method, the chili sauce is fermented through an artificial inoculation fermentation technology, so that the fermentation production period is shortened, the growth of infectious microbes in the fermentation processcan be effectively inhibited, the accumulation of nitrite in the fermentation process is reduced, and the stability of the product quality is improved.

The invention relates to the technical field of fermented milk products, in particular to wild mushroom yoghourt and a preparation method thereof. The wild mushroom yoghourt is prepared by mixing andfermenting the following components in percentage by mass: 0.2-0.7% of a stabilizer, 0.3-0.8% of single cream, 6-9% of white granulated sugar, 0.1-0.5% of whey protein powder, 0.1-0.25% of wild mushroom powder, 0.5-0.8% of prebiotics and the balance of raw milk. Aiming at the defects in the prior art, the invention provides the wild mushroom yoghourt and the preparation method thereof, so that theyoghourt is high in acid yield and high in probiotic activity, and the quality and stability of the yoghourt are improved.

The invention relates to a kind of Saccharomyces cerevisiae and its application in making fruity-flavored dry red wine, which belongs to the field of wine-making, and discloses a SSF12 type yeast with a preservation number of CGMCC No.20305. Specifically, the Saccharomyces cerevisiae is used to make fruity-flavored wine The steps of dry red wine are: (S1) Strictly seal the oak barrels with yellow mud inoculated with yeast SSF12; (S2) Aging: store the above wine in a constant temperature wine cellar for 1-3 years, and the temperature of the wine cellar is controlled at 13 ~17°C. The invention plays an important role in improving the wine quality.

The method discloses a method for bottling and fermenting chopped hot peppers. The method mainly comprises the following steps of: desalting and draining salt blank chopped hot peppers used as raw materials; adding condiments, a preservative and a flavor agent; uniformly stirring to form a chopped hot pepper initial product; inoculating lactobacillus plantarum liquid, of which the bacterial number reaches 10<8> cfu / mL, into the chopped hot pepper initial product; uniformly stirring, bottling and fermenting; and sterilizing the fermented chopped hot pepper initial product and forming a finished product. The chopped hot pepper initial product prepared by the method is not only short in fermentation time, but also has thick fermentation fragrance and good flavor and quality; the fermentation of pure strains facilitates inhibiting the growth of hybrid bacteria, so that accumulation of nitrite during fermentation can be obviously reduced; and the edible safety of pure strain fermentation products is superior to that of natural fermentation products.

The invention belongs to the technical field of bait preparation, and particularly relates to slow-release composite bait and a preparation method thereof. The slow-release composite bait is prepared from the following components in parts: 40-45 parts of high gluten flour, 30-36 parts of spirulina powder, 5-10 parts of distillers' grains, 22-26 parts of fructus cannabis, 10-15 parts of yeast powder, 35-40 parts of water, 15-20 parts of termites, 8-10 parts of yellow mealworm, 6-10 parts of earthworm, 15-18 parts of fish meal, 12-16 parts of caterpillar, 6-8 parts of radix angelicae, 7-12 parts of astragalus membranaceus, 9-15 parts of amomum tsao-ko, 5-9 parts of angelica sinensis, 3-7 parts of liquorice, 18-22 parts of n-butyl alcohol and 20-25 parts of a slow-release carrier. The fish bait is balanced in formula nutrition, safe, pollution-free and low in manufacturing cost, so that the production cost for fishing or capturing fishes is greatly reduced; and meanwhile, all the fish bait can be decomposed by the natural environment, the water resource and the environment are obviously protected and improved, and environmental pollution and damage to human beings, fishes and water areas where the human beings, the fishes and the water areas where the fishes live are avoided.