The invention discloses an additive capable of improving fish meat quality as well as a preparation method and application of the additive. The additive consists of the following raw materials in parts by weight: 1-5 parts of
bottle gourd peel, 3-8 parts of haws, 13-18 parts of
lotus leaves, and 5-10 parts of glycerine. The preparation method comprises the following steps of weighing the
bottle gourd peel, the haws and the
lotus leaves, soaking the weighed
bottle gourd peel, the weighed haws and the weighed
lotus leaves with an
ethanol solution so as to obtain a mixture A, wherein the soaking time is 5-6 hours; boiling over the mixture A, decocting the boiled mixture A for 3.5-4 hours, and adding water which is 4-6 times as much as the total weight of the
bottle gourd peel, the haws and the lotus leaves, decocting the water and the mixture A for 4-4.5 hours, and filtering the decocted mixture A so as to obtain filtrate; adding the glycerine to the filtrate, decocting the filtrate and the glycerine once again until the water is drained in the boiling manner, and
drying the decocted filtrate and the decocted glycerine in shade so as to obtain the additive. According to the additive as well as the preparation method and the application thereof, disclosed by the invention, the content of fish
muscle calcium can be increased, the cooking loss of
muscle is reduced, the chewy degree of fish meat is increased, the pH value of the
muscle after being refrigerated for 24 hours is increased, and the mouth feel of the fish meat is improved; the growth and the development of fish can also be promoted, and the feed utilization efficiency is improved. The additive as well as the preparation method and the application thereof have the advantages that materials are wide to take; the additive is simple to prepare, convenient to use, low in cost, non-toxic and safe, and industrialized production is facilitated.