Industry Needs: Fish paste and shrimp paste are animal-derived aquatic feeding attractants that enhance feeding activity and promote feed intake. Traditional production processes rely on high-temperature boiling to break down the raw material tissue, making it difficult to fully lyse the cell walls of fish and shrimp by-products. A large amount of large-molecule proteins cannot be converted, resulting in low release of free amino acids, small-molecule feeding peptides, and nucleotides, limiting the feeding effect of the finished product. Raw material utilization is low, with significant residue and low yield. Large-molecule proteins easily cause the paste to become viscous, stratify and precipitate upon standing, resulting in poor flowability and difficulty in mixing evenly in feed. High-temperature, long-term boiling also easily destroys natural flavor substances, easily producing burnt or earthy tastes, leading to unstable flavor. Batch-to-batch variations in raw materials are directly reflected in the finished product, making it difficult to maintain consistent quality.
The compound protease hydrolysis process produces fish paste and shrimp paste, effectively breaking down fish and shrimp cell walls and degrading large protein molecules into small peptides, free amino acids, and nucleotides—core attractant substances that significantly enhance feeding activity, effectively stimulating fish and shrimp feeding and reducing the feed conversion ratio. Raw material utilization is significantly improved, reducing solid residue and increasing paste yield. The paste has a more suitable viscosity, is less prone to stratification and sedimentation, has better fluidity, and is easier to mix in feed production. Gentle enzymatic hydrolysis replaces prolonged high-temperature cooking, reducing burnt odors and resulting in a purer, more natural fishy flavor with more consistent batch quality. Small peptides are more easily absorbed by aquatic animals, providing both attractant and nutritional value.
