Please select the most similar patent number from A, B, C and D. Which number is?
Jellylike fluid fish food and a preparation method therefor. Raw materials of the jellylike fluid fish food comprise import powdered fish meal, powdered Antarctic krill meal, powdered squid meal, α-starch, vitamins, mineral substances, fish oil, soybean lecithin oil, glycine betaine, hydrocolloid, a water-retaining agent, a preservative, chitosan, and a digestive enzyme. The preparation method for the fish food comprises: mixing and grinding the raw materials and ingredients, performing enzymolysis, heating, then adding the hydrocolloid, uniformly stirring, sealing after packaging, and performing sterilization.
A: Disclosed are an  Osteoglossum bicirrhosum  feed and a preparation method therefor, wherein the  Osteoglossum bicirrhosum  feed comprises the following parts by weight: 10-20 parts of duck meat powder, 5-8 parts of coconut leaves, 15-20 parts of egg yolk, 3-5 parts of  Bacillus subtilis , 5-8 parts of lysozyme, 5-10 parts of calcium dihydrogenphosphate, 20-40 parts of kelp powder, 20-22 parts of asarum powder, 10-13 parts of shrimp meal, 5-8 parts of soybean meal, 4-7 parts of beer yeast, 4-6 parts of shrimp meal, 0.04-0.06 parts of cholate, 4-6 parts of fish oil, 8-16 parts of high protein flour, 0.01-0.03 parts of trace elements, 1-2 parts of minerals, 8-16 parts of corn starch, 2-3 parts of dehydrated spinach, 1-2 parts of soybean protein peptide, and 2-5 parts of natural allicin. The feed has the effects of relieving inflammation or internal heat, inducing diuresis and detoxifying, preventing pyretic toxicity of high temperatures, and increasing vitality. The feed can prevent the inflammation of wounds of fish, promote the healing of the wounds, and improve the disease resistance and vigour of fish.
B: Disclosed are non-meat-derived yeast extracts having rich meat flavor, a preparation method therefor and use thereof in food. The preparation method for the yeast extracts comprises the following steps: mixing a yeast extract, vitamins, and an aqueous amino acid solution, and adding a reducing sugar as required; using a pH regulator to adjust the pH of the mixture to 4.0-8.0, and stirring the reaction at a temperature of 80-130 °C for 30-180 minutes to obtain a hot reactant; adding a vegetable oil to the described hot reactant, and adding edible salt as required to obtain a material to be dried; and vacuum drying and crushing the obtained material to be dried. On the basis of the preparation method, by designing different recipes and process conditions, yeast extracts having different rich meat flavor characteristics are obtained, thereby better meeting requirements in different food fields.
C: Konjac granule preparation method and use thereof in a meal replacement powder, the method comprising: pulverizing an existing konjac powder through spin mixing, adding water, mixing evenly, swelling, drying, crushing, and sieving to obtain konjac granules. Upon dissolving the obtained konjac granules, the swelling time to achieve the same viscosity as an existing konjac powder is at least three times as long thereas. The dissolving is uniform and without clumping, and upon eating there is no stickiness. The invention markedly improves texture, solving the problems of an existing konjac powder having a short swelling time, readily clumping when dissolved, not facilitating preparation and having a poor texture. The konjac granules are used as a raw material, raw materials such as food ingredients and food additives are added there to and mixed therewith, followed by sterilization and packaging to produce a nutritionally balanced konjac meal replacement powder.
D: A psoralen polymernanoparticle preparation and a preparation method therefor, relating to the technical field of polymernanoparticle preparations. The psoralen polymernanoparticle preparation with a high encapsulation efficiency is prepared by using a proper amount of psoralen, polylactide-glycolide, soybean phospholipid, and polyethylene glycol 1000 vitamin E succinate as raw materials, and in particular by using polyethylene glycol 1000 vitamin E succinate as a surfactant and soybean phospholipid as a lipid. By optimizing the preparation conditions of the psoralen polymernanoparticle preparation, the encapsulation efficiency of the psoralen polymernanoparticle preparation can be further improved. The encapsulation efficiency is up to 84.97%.
Answer: A