阅读说明：本技术 具有鱼腥味的功能性水溶腥味素的制备方法及其应用 (Preparation method and application of functional water-soluble fishy smell element with fishy smell ) 是由 张顺泉 宋迪 史新会 范廷 范晓静 郭芳坤 于 2021-01-12 设计创作，主要内容包括：本发明属于肥料调节剂技术领域,具体涉及一种具有鱼腥味的功能性水溶腥味素的制备方法及应用。本发明所提供的水溶腥味素的制备方法,包括以下的步骤：(1)准备鱼的下脚料作为原料；(2)将原料解冻；(3)将(2)中的原料粉碎；(4)酶解：在(3)中的原料中加入水,加入碱性蛋白酶；酶解；(5)二次酶解：加入中性蛋白酶,酶解,灭酶；(6)采用风味蛋白酶三次酶解；(7)将(4)中的酶解液过滤,冷却,加入复合菌剂；(8)脱脂；(9)灌装,得成品腥味素。本发明的有益效果在于：改善了土壤结构,保持地力常新；还具有提高产量,改善作物品质的作用；此外,还增强了作物的生理机能和抗逆能力。(The invention belongs to the technical field of fertilizer regulators, and particularly relates to a preparation method and application of a functional water-soluble fishy smell element with fishy smell. The preparation method of the water-soluble fishy smell element provided by the invention comprises the following steps: (1) preparing fish leftovers as raw materials; (2) thawing the raw materials; (3) crushing the raw materials in the step (2); (4) enzymolysis: adding water into the raw materials in the step (3), and adding alkaline protease; carrying out enzymolysis; (5) secondary enzymolysis: adding neutral protease, performing enzymolysis, and inactivating enzyme; (6) carrying out enzymolysis for three times by adopting flavourzyme; (7) filtering the enzymolysis liquid in the step (4), cooling, and adding the composite microbial inoculum; (8) degreasing; (9) and (5) filling to obtain the finished product fishy smell essence. The invention has the beneficial effects that: the soil structure is improved, and the soil fertility is kept to be normal; also has the functions of increasing the yield and improving the quality of crops; in addition, the physiological function and stress resistance of the crops are enhanced.)

1. The preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 3.5-4.5: 1, steaming and sterilizing, cooling to 45-55 ℃, adjusting the pH value to 7-9, and adding alkaline protease; the dosage ratio of the alkaline protease to the substrate is 1700-1900U/g, and the enzymolysis is carried out for 5-7 h;

(5) secondary enzymolysis: adjusting the pH value to 6-8, heating to 40-55 ℃, adding neutral protease, and carrying out enzymolysis for 4-6 h, wherein the ratio of the neutral protease to the substrate is 2900-3100U/g;

(6) and (3) carrying out third enzymolysis: adjusting the pH value to 5.5-6.5, heating to 50-60 ℃, adding flavourzyme, wherein the ratio of the flavourzyme to the substrate is 1700-1900U/g, and carrying out enzymolysis for 7-8 h; then inactivating the enzyme at 90-98 ℃ for 10-20 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 30-37 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating according to 1-3% of inoculation amount, uniformly mixing, adjusting the pH to 6.5-7.5, rotating at 120-180 r/min, and fermenting for 22-26 h; the bacterium content of the bacillus subtilis liquid is 100-200 hundred million cfu/mL; the bacterium content of the bacillus mucilaginosus solid bacterium powder reaches 1-8 multiplied by 10⁹cfu/mL; the bacterium content of the trichoderma harzianum solid bacterium powder reaches 5-9 multiplied by 10⁸cfu/mL; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

2. The method for preparing a functional water-soluble fishy smell element having a fishy smell according to claim 1, wherein in the step (4), the ratio of water to fish meat is 4: 1;

preferably, in the step (4), steam sterilization is carried out, and the temperature is reduced to 50 ℃;

preferably, in (4), the pH is adjusted to 7.5;

preferably, in the step (4), the dosage ratio of the alkaline protease to the substrate is 1800U/g;

preferably, in the step (4), enzymolysis is carried out for 6 hours;

preferably, in (4), water is added into the raw materials in (3), the temperature is raised to 50 ℃, the pH is adjusted to 7.5, alkaline protease is added, the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours.

3. The method of claim 1, wherein in the second enzymatic hydrolysis, the pH is adjusted to 7;

preferably, the mixture is heated to 45 ℃ in (5);

preferably, in the step (5), the dosage ratio of the neutral protease to the substrate is 3000U/g;

preferably, in the step (5), enzymolysis is carried out for 5 hours;

preferably, (5) secondary enzymolysis: adjusting pH to 7, heating to 45 deg.C, adding neutral protease at a ratio of 3000U/g to substrate, and performing enzymolysis for 5 hr.

4. The method of claim 1, wherein the functional water-soluble fishy smell element with fishy smell is obtained by (6) three times of enzymolysis: adjusting the pH to 6.0;

preferably, (6) heating to 55 ℃;

preferably, in the step (6), flavourzyme is added, and the using ratio of the flavourzyme to the substrate is 1800U/g;

preferably, in the step (6), enzymolysis is carried out for 7.5 h;

preferably, (6), then inactivating the enzyme at 95 ℃ for 15 min;

preferably, (6), three times of enzymolysis: adjusting pH to 6.0, heating to 55 deg.C, adding flavourzyme at 1800U/g, and performing enzymolysis for 7.5 h; then inactivating the enzyme at 95 ℃ for 15 min.

5. The method of claim 1, wherein in (7), the pH is adjusted to 7.0;

preferably, (7) the rotating speed is 150 r/min;

preferably, in (7), fermenting for 24 h;

preferably, (7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating liquid production bacteria with the inoculum size of 2%, uniformly mixing, adjusting the pH to 7.0, rotating at 150r/min, and fermenting for 24 hours.

6. The method of claim 1 for preparing a functional water-soluble fishy smell element with fishy smell, comprising the steps of:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 4: 1, cooking and sterilizing, cooling to 50 ℃, adjusting the pH value to 7.5, and adding alkaline protease; the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours;

(5) secondary enzymolysis: adjusting pH to 7, heating to 45 deg.C, adding neutral protease at a ratio of 3000U/g neutral protease to substrate, and performing enzymolysis for 5 hr;

(6) and (3) carrying out third enzymolysis: adjusting pH to 6.0, heating to 55 deg.C, adding flavourzyme at 1800U/g, and performing enzymolysis for 7.5 h; then inactivating enzyme at 95 deg.C for 15 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating according to the inoculum size of 2%, uniformly mixing, adjusting the pH to 7.0, rotating at the speed of 150r/min, and fermenting for 24 hours; the bacterium content of the bacillus subtilis liquid is 100-200 hundred million cfu/mL; the bacterium content of the bacillus mucilaginosus solid bacterium powder reaches 1-8 multiplied by 10⁹cfu/mL; the bacterium content of the trichoderma harzianum solid bacterium powder reaches 5-9 multiplied by 10⁸cfu/mL; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

7. Use of a fishy smell element as claimed in any one of claims 1 to 6 in crop fertilizer.

8. Use according to claim 7, wherein the crop is any one of vegetables, foodstuffs or fruits.

9. The use according to claim 8, wherein the crop is any one of cherry, grape, rice, cotton, watermelon, tomato, pepper, cucumber, flower.

Technical Field

The invention belongs to the technical field of fertilizer regulators, and particularly relates to a preparation method of a functional water-soluble fishy smell element with fishy smell, and an application of the functional water-soluble fishy smell element with fishy smell.

Background

During the growth of crops, the fish protein fertilizer can promote the development of root systems, improve photosynthesis, promote plant growth, be beneficial to flower bud differentiation and mature in advance, greatly improve the quality, be sprayed on fruit trees, ensure that leaves are emerald and shiny, reduce diseases, reduce flower and fruit dropping, ensure that fruits are good in shape and sweetness, ensure that melons and vegetables are good in quality, high in yield and nutrition, good in taste and bright in color, and is a pollution-free environment-friendly green nutrition fertilizer.

In addition, the fish protein can play a good role in inhibiting certain plant diseases and insect pests, so that the components contained in the fish protein can be widely used in the following aspects: culturing strong seedlings, activating fish protein fertilizer for plant potential, culturing runt seedlings and yellow seedlings, fish protein fertilizer for roots, fish protein fertilizer for vital, freezing and high temperature resistance, little flowers and fruits, fish protein fertilizer for flower and fruit retention, fruit swelling, coloring, sweetening and taste improvement.

However, the fish protein cannot be directly applied to the soil, and if the fish protein is directly applied, the absorption and utilization effects of the fish protein on crops are not ideal. The existing fish protein fertilizer regulator is a common protein liquid fertilizer, has large protein molecular weight, insufficient root absorption, low amino acid content and few amino acid types, and can not meet the requirements of different vegetables and melons and fruits. And the feed additive does not contain probiotics and has no effects of preventing diseases and insect pests and the like.

Therefore, there is a need to transform the above-mentioned fish proteins so that they can better perform their functions, promote the growth of crops, increase the yield of crops, and achieve better effects of resisting plant diseases and insect pests.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of a functional water-soluble fishy smell element with fishy smell;

the invention also aims to protect the application of the functional water-soluble fishy smell element with the fishy smell.

The preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 3.5-4.5: 1, steaming and sterilizing, cooling to 45-55 ℃, adjusting the pH value to 7-9, and adding alkaline protease; the dosage ratio of the alkaline protease to the substrate is 1700-1900U/g, and the enzymolysis is carried out for 5-7 h;

(5) secondary enzymolysis: adjusting the pH value to 6-8, heating to 40-55 ℃, adding neutral protease, and carrying out enzymolysis for 4-6 h, wherein the ratio of the neutral protease to the substrate is 2900-3100U/g;

(6) and (3) carrying out third enzymolysis: adjusting the pH value to 5.5-6.5, heating to 50-60 ℃, adding flavourzyme, wherein the ratio of the flavourzyme to the substrate is 1700-1900U/g, and carrying out enzymolysis for 7-8 h; then inactivating the enzyme at 90-98 ℃ for 10-20 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 30-37 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating according to 1-3% of inoculation amount, uniformly mixing, adjusting the pH to 6.5-7.5, rotating at 120-180 r/min, and fermenting for 22-26 h; the bacterium content of the bacillus subtilis liquid is 100-200 hundred million cfu/mL; the bacterium content of the bacillus mucilaginosus solid bacterium powder reaches 1-8 multiplied by 10⁹cfu/mL; the bacterium content of the trichoderma harzianum solid bacterium powder reaches 5-9 multiplied by 10⁸cfu/mL; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

Preferably, in the step (4), the ratio of water to fish meat is 4: 1;

preferably, in the step (4), steam sterilization is carried out, and the temperature is reduced to 50 ℃;

preferably, in (4), the pH is adjusted to 7.5;

preferably, in the step (4), the dosage ratio of the alkaline protease to the substrate is 1800U/g;

preferably, in the step (4), enzymolysis is carried out for 6 hours;

preferably, in (4), water is added into the raw materials in (3), the temperature is raised to 50 ℃, the pH is adjusted to 7.5, alkaline protease is added, the enzyme-substrate ratio is 1800U/g, and the enzymolysis is carried out for 6 hours.

Preferably, (5) in the second enzymolysis, the pH is adjusted to 7;

preferably, the mixture is heated to 45 ℃ in (5);

preferably, in the step (5), the dosage ratio of the neutral protease to the substrate is 3000U/g;

preferably, in the step (5), enzymolysis is carried out for 5 hours;

preferably, (5) secondary enzymolysis: adjusting pH to 7, heating to 45 deg.C, adding neutral protease at a ratio of 3000U/g to substrate, and performing enzymolysis for 5 hr.

Preferably, (6) three enzymatic digestions: adjusting the pH to 6.0;

preferably, (6) heating to 55 ℃;

preferably, in the step (6), flavourzyme is added, and the using ratio of the flavourzyme to the substrate is 1800U/g;

preferably, in the step (6), enzymolysis is carried out for 7.5 h;

preferably, (6), then inactivating the enzyme at 95 ℃ for 15 min;

preferably, (6), three times of enzymolysis: adjusting pH to 6.0, heating to 55 deg.C, adding flavourzyme at 1800U/g, and performing enzymolysis for 7.5 h; then inactivating the enzyme at 95 ℃ for 15 min.

Preferably, in (7), the pH is adjusted to 7.0;

preferably, (7) the rotating speed is 150 r/min;

preferably, in (7), fermenting for 24 h;

preferably, (7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating liquid production bacteria with the inoculum size of 2%, uniformly mixing, adjusting the pH to 7.0, rotating at 150r/min, and fermenting for 24 hours.

Preferably, the preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 4: 1, cooking and sterilizing, cooling to 50 ℃, adjusting the pH value to 7.5, and adding alkaline protease; the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours;

(5) secondary enzymolysis: adjusting pH to 7, heating to 45 deg.C, adding neutral protease at a ratio of 3000U/g neutral protease to substrate, and performing enzymolysis for 5 hr;

(6) and (3) carrying out third enzymolysis: adjusting pH to 6.0, heating to 55 deg.C, adding flavourzyme at 1800U/g, and performing enzymolysis for 7.5 h; then inactivating enzyme at 95 deg.C for 15 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating according to the inoculum size of 2%, uniformly mixing, adjusting the pH to 7.0, rotating at the speed of 150r/min, and fermenting for 24 hours; the bacterium content of the bacillus subtilis liquid is 100-200 hundred million cfu/mL; the bacterium content of the bacillus mucilaginosus solid bacterium powder reaches 1-8 multiplied by 10⁹cfu/mL; the bacterium content of the trichoderma harzianum solid bacterium powder reaches 5-9 multiplied by 10⁸cfu/mL; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

The application of the fishy smell element in the crop fertilizer is the content to be protected by the invention;

the crops can be any of vegetables, grains or fruits.

Preferably, the crop is any one of cherry, grape, rice, cotton, watermelon, tomato, pepper, cucumber and flower.

The invention has the beneficial effects that:

(1) the water-soluble fishy element provided by the invention can improve the soil structure and keep the normal and new functions of the soil; beneficial microorganisms in the soil are rapidly propagated by taking organic substances such as fish protein and the like as carriers, the activity can be improved by more than ten times, the soil structure is optimized, and the fertilizer and water retention capacity is obviously improved; the fertility can reach 15%; the water retention capacity can reach 20 percent;

(2) the fishy smell essence also has the effects of increasing the yield and improving the quality of crops; the fishy smell element contains a large amount of nutrients such as protein, saccharides, vitamins and the like, and the nutrients enter root systems of crops, so that the quality of products can be effectively improved, the maturity of melons, fruits and vegetables is promoted, and the melons, the fruits and the vegetables are listed 5 to 10 days in advance;

(3) the physiological function and the stress resistance of crops are enhanced; the crop disease resistance is improved by 30-50%, the disease resistance effect on downy mildew, powdery mildew, silver leaf disease and soil-borne diseases of plants such as blight, verticillium wilt, root knot nematode disease and the like is obvious, the product also has an inhibiting effect on diseases and pests such as red spider, snail, thrips and the like, and in addition, the product has special smell and can repel some pests;

(4) in addition, the application amount of the fertilizer and the pesticide can be obviously reduced, the soil can be activated by applying the fish protein organic liquid fertilizer, the fertilizer and water retention capacity of the soil is improved, the loss of elements such as nitrogen, phosphorus, potassium and the like is prevented, the utilization rate of the fertilizer by plants is greatly improved (by over 10 to 30 percent), the use amount of the fertilizer can be properly reduced, and the yield of crops is not influenced.

Detailed Description

The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.

Example 1

The preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 4: 1, cooking and sterilizing, cooling to 50 ℃, adjusting the pH value to 7.5, and adding alkaline protease; the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours;

(5) secondary enzymolysis: adjusting pH to 7, heating to 45 deg.C, adding neutral protease at a ratio of 3000U/g neutral protease to substrate, and performing enzymolysis for 5 hr;

(6) and (3) carrying out third enzymolysis: adjusting pH to 6.0, heating to 55 deg.C, adding flavourzyme at 1800U/g, and performing enzymolysis for 7.5 h; then inactivating enzyme at 95 deg.C for 15 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating according to the inoculum size of 2%, uniformly mixing, adjusting the pH to 7.0, rotating at the speed of 150r/min, and fermenting for 24 hours; the bacterium content of the bacillus subtilis liquid is 1580 hundred million cfu/mL; the bacterium content of the bacillus mucilaginosus solid bacterium powder reaches 6.8 multiplied by 10⁹cfu/mL; the content of Trichoderma harzianum solid bacteria powder reaches 8.4 multiplied by 10⁸cfu/mL (the complex microbial inoculum used in the following examples is the same as in example 1); obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

Example 2

The preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 3.9: 1, cooking and sterilizing, cooling to 48 ℃, adjusting the pH value to 7.5, and adding alkaline protease; the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours;

(5) secondary enzymolysis: adjusting pH to 6.8, heating to 43 deg.C, adding neutral protease at a ratio of 3000U/g, and performing enzymolysis for 4.8 hr;

(6) and (3) carrying out third enzymolysis: adjusting pH to 5.9, heating to 53 deg.C, adding flavourzyme, mixing the flavourzyme and substrate at 1800U/g, and performing enzymolysis for 7.4 h; then inactivating enzyme at 95 deg.C for 15 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating 2% of liquid production bacteria, uniformly mixing, adjusting the pH to 6.8, rotating at a speed of 160r/min, and fermenting for 24 hours; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

Example 3

The preparation method of the functional water-soluble fishy smell element with fishy smell comprises the following steps:

(1) preparing fish leftovers as raw materials;

(2) thawing the raw materials;

(3) crushing the raw materials in the step (2);

(4) enzymolysis: adding water into the raw materials in the step (3), wherein the ratio of water to fish meat is 3.6: 1, cooking and sterilizing, cooling to 47 ℃, adjusting the pH value to 7.3, and adding alkaline protease; the ratio of the alkaline protease to the substrate is 1800U/g, and the enzymolysis is carried out for 6 hours;

(5) secondary enzymolysis: adjusting pH to 7.0, heating to 44 deg.C, adding neutral protease at a ratio of 3000U/g, and performing enzymolysis for 4.7 hr;

(6) and (3) carrying out third enzymolysis: adjusting pH to 5.8, heating to 52 deg.C, adding flavourzyme, mixing the flavourzyme and substrate at 1800U/g, and performing enzymolysis for 7.4 h; then inactivating enzyme at 94 deg.C for 15 min;

(7) filtering the enzyme-inactivated enzymolysis liquid in the step (6), cooling to 35 ℃, adding a composite microbial inoculum, wherein the composite microbial inoculum contains bacillus subtilis, bacillus mucilaginosus and trichoderma harzianum, inoculating 2% of liquid production bacteria, uniformly mixing, adjusting the pH to 6.9, rotating at a speed of 160r/min, and fermenting for 24 hours; obtaining fermented fish protein liquid;

(8) degreasing the fermented fish protein liquid;

(9) and (5) filling to obtain the finished product fishy smell essence.

Example 4

The fishy smell element in the embodiment 1 of the invention is applied to the planting of the pakchoi, and comprises the following specific steps:

the variety of the pakchoi is as follows: the speed of light is 20;

and (3) a ripening period: precocity;

purity: 96 percent; cleanliness: 98 percent; the bud ratio: 85 percent; moisture content: 7.0 percent; shelf life: 12 months; the producing area: shandong (mountain east)

The Chinese cabbage variety selected by the invention has the main characters:

the first filial generation is fast-growing, the plant grows for 20-25 days and comes to the market, the leaves are oblong, flat and smooth, emerald green and large, and have no hairy, the leaf stalks are light green, flat and thin, the plant height is 20-30cm, the crude fiber is less, the quality is fresh, tender and delicious, the plant is heat-resistant, moisture-resistant and cold-resistant, and the plant can be planted in four seasons, thereby being suitable for cultivation in all seasons of the country.

Test time: 26 months from 10 months 2 in 2019 to 10 months in 2019, with 25 days of testing;

the test is divided into a treatment group I and a conventional control, and base additional fertilizer is carried out according to the conventional use condition of the local area; the processing group II is compared with clean water, the processing group III is applied with water in the same amount of clean water and other fertilizing measures are processed in the same way; thirdly, a treatment group, flushing functional water-soluble fishy smell elements, and treating the water-soluble fishy smell elements by other fertilization measures; the Chinese cabbage is applied for 1 time every 7 days after being transplanted, and is applied for 3 times in the whole growth period.

TABLE 1 influence of the application of water-soluble functional fishy smell essence on the yield and structure of pakchoi

As shown in Table 1, the functional water-soluble fishy smell element is applied in a flushing mode, so that the biological characters of the pakchoi are improved, and the yield structure is influenced; processing that the height of the plant is the highest and reaches 15.6cm, and the weight of a single plant is the heaviest and reaches 151.5 g; the plant height and the single plant weight are better than those of the other two treatment groups.

TABLE 2 Effect of different treatments on the yield structure of Brassica rapa

As shown in Table 2, the yield of functional water-soluble fishy smell elements applied to the pakchoi is obviously increased, wherein the yield of the treatment group is the highest and is increased by 6650kg/hm compared with that of the treatment group²Production of 6585kg/hm is increased compared with the treatment group²The yields were 14.58% and 14.42%, respectively.

The growth cycle of the pakchoi is short, the common fertilizer takes effect slowly, the functional water-soluble fishy smell fertilizer takes effect quickly, and the yield and income are increased.

Example 5

The fishy smell element in the embodiment 1 of the invention is applied to grape planting, and specifically comprises the following components:

test site: a grape planting cooperative, Penglai, Haitai;

the test varieties are as follows: snake dragon pearl;

test area: each treatment group 667m²The test is divided into 2 treatment groups, the control group is managed according to conventional fertilization, the test group is additionally sprayed on the leaf surface for 3 times on the basis of the conventional fertilization, the root application is carried out for 1 time, and 1kg of functional water-soluble fishy-smell-taste element fertilizer is used per mu each time;

test time: the root application of the test group is completed in 5 months and 11 days, and the leaf surface spraying is respectively completed in 5 months and 21 days, 6 months and 5 days and 8 months and 5 days;

TABLE 3 Effect of functional water-soluble fishy smell basic fertilizer on grape leaf development

Treatment of	Control group	Test group
			Fresh weight of leaf surface (g)	41.5	47.8
Blade thickness (mm)	0.45	0.47
			Leaf area (cm)2)	25.8	27.5

TABLE 4 Effect of functional water-soluble fishy smell basic fertilizer on grape fruit yield

Treatment of	Control group	Test group
			Single ear weight (kg)	0.40	0.49
Average sugar degree (%)	14.2	15.7
			Yield (kg/667 m)2)	2302	2580

As can be seen from the data in the above tables 3 and 4, the control group applied with conventional fertilizers had less fresh and heavy leaf surface, thickness and area than the indexes of the fishy smell element of the present invention applied to grape plantation; in addition, the grape with the fishy smell element provided by the invention is more ideal in index from comparison of the single ear weight, the average sugar degree and the yield, particularly, the yield is far higher than that of the grape under conventional fertilization, and the fishy smell element provided by the invention is further verified to have a great promoting effect on promoting the growth and fructification of fruit and vegetable plants.