31results about How to "Bright red flesh" patented technology

The invention discloses a fattening method for marbled beef cattle. The twenty-fifth month till the slaughtering period is the decorative period of marbled beef; in the feed provided to the beef cattle, the concentrate supplement comprises 65% of barley, 12% of crude protein, 0.6% of calcium, 0.4% of phosphorus, 0.6% of baking soda, 2500IU/kg of vitamin A and 100mg/kg of vitamin C; the concentrate supplement provided to the beef cattle is ingested by the beef cattle freely; and 1kg of dry straw as roughage is provided to each cattle each day. By use of the fattening method, the moisture and the fat color of the beef are changed by modification of feed proportion, so as to form the marbled pattern. The invention also discloses the concentrate supplement adopted during the fattening process.

The invention relates to the field of pollution-free greenhouse watermelon culture and particularly discloses a growing method for a first batch of greenhouse watermelons and a second to fifth batch of greenhouse watermelons. According to the climate and growing characteristics of the greenhouse watermelons in the Yangtze River basin, fertilizer and pesticides are applied according to different growing periods of the watermelons, so that the watermelons at the different periods fully obtain required nutritional ingredients, stable, full and normal growth is maintained, the yield and the quality of the greenhouse watermelons are improved, and the pollution-free and high-quality greenhouse watermelons are obtained.

The invention discloses a pig feed additive. The pig feed additive comprises the following components in percentage by weight: 5-25% of lysine, 5-25% of betaine, 5-20% of micro elements, 10-60% of probiotics, 5-28% of an enzyme preparation, 5-29% of lactobacillin, 1-4% of gamma-aminobutyric acid and 10-20% of zeolite powder. By adopting the pig feed additive disclosed by the invention, the immunity and anti-infection abilities of pigs can be improved, the lean meat percentage can be increased, the growth speed of the pigs can be increased, and the pig breeding economic benefits can be increased.

The invention provides water-soluble nutritional essential oil for livestock, poultry and aquatic product cultivation and a preparation method and application thereof, and belongs to the technical field of feed products. The water-soluble nutritional essential oil is prepared from the following components in parts by weight: 10-500 parts of animal and vegetable oil, 0.1-100 parts of a vitamin, 0.1-150 parts of amino acid, 10-800 parts of ultrapure water, 1-250 parts of a thickening agent, 0.1-100 parts of an additive and 10-500 parts of an emulsifying agent, and is further prepared from the components in parts by weight: 5-250 parts of natural plant essential oil, 50-800 parts of a traditional Chinese medicine extracting solution, 0.1-10 parts of an antioxidant, 10-300 parts of minerals and/or 90-150 parts of an acidifying agent. The water-soluble nutritional essential oil is scientific in proportion and balanced in nutrition, and has growth promoting and health-care effects on cultured objects, a further formula can comprehensively replace antibiotics, and the water-soluble nutritional essential oil has disease-resistant and treatment effects, is completely water-soluble, cannot cause oxygen deficit of aquatic organisms, and can remarkably increase economic benefits of the cultivation industry.

The invention relates to the field of agricultural cultivation, in particular to a cultivation method for a square watermelon. The cultivation method comprises the following steps: 1 expelling worms of soil and disinfecting the oil; 2 applying a fertilizer before planting; 3 digging a planting hole; 4 transplanting a watermelon seedling, and drawing an arched film; 5 applying a rooting fertilizer after transplanting; 5 sterilizing leaf surfaces after transplanting; 7 carrying out chemical weeding after transplanting; 8 killing pests on the leaf surface after transplanting; 9 wherein fruiting begins after transplanting for 50 days, applying a foliage fertilizer; 10 fertilizing the root part of the watermelon seedling after fruiting for 7 days; 11 further fertilizing when the watermelon grows to 1-1.5kg; 12 putting the watermelon into a square watermelon mold to grow when the watermelon grows to 2-2.5kg, and picking the watermelon until the watermelon ripens. The square watermelon cultivated by the method disclosed by the invention is regular to fruit, bright red in watermelon pulp, relatively sweet in taste, solid, crisp and refreshing in flesh, regular in skin grains, parallel in side length, regular, beautiful, relatively high in yield, relatively large in size, and relatively good in economic benefits.

A salting material for smudging cured products is characterized in that the salting material is prepared by evenly mixing raw materials in percentage by weight: 1.1-2.5% of salt, 0.5-0.75% of spicy material and 0.2-0.5% of white sugar. Cured products made of meat embryos salted by the salting material are red and bright in meat color and delicious in taste, have strong cured odor, are good in taste and low in cost. A bag of salting materials generally waste about RMB 8, one bag of salting materials can be used for seasoning for 100 jin of meat, so that cost is 8 cents per jin of meat. The salting material is simple in process of preparation method, salted meat embryos (cutlets) needs short time, hanging and airing time is short, and processing time of the cured products is shortened.

The invention relates to strontium-rich bacterial manure applicable to leaf vegetables. The strontium-rich bacterial manure comprises, by weight, 30 parts of mixtures of N, P2O5 and K2O, 10 parts of strontium chloride, 5 parts of humic acid, 10 parts of fulvic acid, 10 parts of nucleic acid and 10 parts of microbial agents. The strontium-rich bacterial manure has the advantages that activity of each enzyme in embryos can be activated, seed vitality can be promoted, bud emergence rate can be increased obviously, and crops have uniform and strong seedlings and strong roots; nutritional regulation capability in plants is improved, absorption of nutrition elements such as phosphorus, potassium and calcium is promoted, the crops with luxuriant foliage and strong stems are resistant to lodging,balance and coordination between nutritional growth and reproductive growth are promoted, and plenty of dry matters are accumulated; fruit setting rate is increased, and fruit drop is reduced; fruits,with fresh red pulp and bright and smooth peels, of the crops are large, uniform and not hollow; the fruits contain microelement strontium, and accordingly, the crops have a certain health care effect; the fruits are matured 7-10 days earlier, and the production increase effect is achieved obviously.

The invention provides a processing technology of a small fried chicken and belongs to the technical field of chicken processing. The processing technology comprises steps of cleaning and slaughtering, burning, perilla water soaking, pickling, frying, packaging and sterilization. In the cleaning and slaughtering step, chicken is cleaned up and slaughtered into pieces; in the burning step, the chicken is poured in a boiled water to be boiled; in the perilla water soaking step, the burnt chicken is soaked in a perilla extract solution; in the pickling step, spicy auxiliaries are added to the chicken soaked in the perilla water, and ultrasonic pickling is conducted; in the frying step, oil is poured in a hot pan, the pickled chicken is added and stir-fried to be bright yellow, water is addedfor braising, juice is collected over medium fire, green fresh pepper tubes and tender shredded ginger are finally added, the mixture is stir-fried and taken out of the pan; and in the packaging and sterilization step, the finished product is cooled, vacuum bagging is performed, and high-temperature sterilization is performed. The small fried chicken fried with the processing technology has high protein content and low fat content, has green and red alternating appearance, has bright red chicken, tastes spicy, hot, fresh, fragrant, has medium softness and is a dish going with rice and breads and leisure food which contains rich nutrients, has color, fragrance and flavor and is safe and healthy.

The invention discloses a canned wild mushroom luncheon meat process and a formula. The canned wild mushroom luncheon meat is prepared from the following raw materials in percentage by mass: 49%-50% of lean meat, 29%-30% of fatty lean meat, 3.97%-3.98% of wild diced mushroom, 7.45%-7.46% of ice crumbs, 0.027%-0.028% of myristica fragrans powder, 0.016%-0.017% of D-sodium erythorbate, 6.46%-6.47% of corn starch, 1.49%-1.50% of edible salt, 0.79%-0.80% of white granulated sugar, 0.092%-0.093% of white pepper powder, 0.074%-0.075% of spice, 0.049%-0.050% of sodium tripolyphosphate, 0.0069%-0.0070% of sodium nitrite, and 0.0009%-0.0010% of erythrosine. According to the canned wild mushroom luncheon meat process and the formula, the temperature and the time are strictly controlled in the wholeprocessing process; the canned wild mushroom luncheon meat in the proportion has the best taste; meanwhile, the color is more attractive, the storage time is prolonged, sales of the wild mushroom luncheon meat can is facilitated, stronger advantages are provided for market opening of the canned wild mushroom luncheon meat, the probability of inferior-quality products of the canned wild mushroom luncheon meat can processed through the processing technology and formula is greatly reduced, and then the production cost is greatly saved.

The invention discloses a feed additive for local pigs. The feed additive is prepared from, by weight, 2-4 parts of radix codonopsis, 4-6 parts of folium perillae, 3-5 parts of cyrtomium rhizomes, 5-7 parts of folium artemisiae argyi, 2-4 parts of ganoderma lucidum, 4-6 parts of selenomethionine, 4-6 parts of monocalcium phosphate, 4-6 parts of ferrous gluconate, 4-6 parts of zinc gluconate, 4-6 parts of magnesium sulfate, 9-11 parts of nutgrass flatsedge, 8-10 parts of radix asteris, 8-10 parts of common lophatherum herb, 6-8 parts of conyza bonariensis, 6-8 parts of radix ilicis asprellae, 1-2 parts of a bifidobacterium microbial agent, 0.6-0.8 part of vitamin E and 0.4-0.6 part of ferric citrate. Pigs fed on feed adopting the additive are high in pure pork rate, little in fat, good in pork quality and high in slaughtering speed, the slaughtering time is about 2 months ahead of that of native pigs, and then the pork yield is greatly increased. Pork is bright red in color, mellow and full, clear in marble texture and good in fat precipitation ratio, lean pork is tender, smooth and not blunt, fatty pork is mellow and not greasy, the taste is delicious, and the mouthfeel is pure.

The invention discloses fermented dried rabbit meat and a preparation method thereof with an effect of reducing the content of nitrite. The fermented dried rabbit meat is prepared from the following components in parts by weight: 80-100 parts of dried rex rabbit meat, 13-20 parts of Chinese toon leaves, 20-28 parts of white sugar, 10-14 parts of edible oil, 18-25 parts of sodium nitrite, 210-260 parts of water, 5-12 parts of baking soda, 18-26 parts of light soy sauce, 35-43 parts of cooking wine, 16-24 parts of meat tenderizer and 8-17 parts of cinnamon powder. In the process of pickling andfermenting rabbit meat, a leavening agent prepared by mixing lactobacillus plantarum and pediococcus pentosaceus is added, the pediococcus pentosaceus can be used for improving digestion and absorption of a human body on meat products, achieves an excellent bacteriostatic action, enables the meat color to be red and bright, has a coloring effect better and more stable than that of nitrite; and ina process of pickling rabbit meat, the pickled rabbit meat is put into a high pressure vessel, the structure stability of the rabbit meat can be effectively maintained by nitrosomyoglobin in the rabbit meat when the rabbit meat is treated at a pressure of 400MPa.

The invention discloses a captive local pig feed. The captive local pig feed is prepared from, by weight, 68-75 parts of corn, 51-55 parts of wheat, 38-45 parts of sorghum, 40-50 parts of rice bran, 20-25 parts of sweet potatoes, 30-40 parts of grape peel pomace, 40-55 parts of distillers' grains, 6-8 parts of conyza bonariensis, 6-8 parts of roughhaired holly roots, 4-6 parts of herb of euphorbia lathyris L. and 4-6 parts of herba equiseti arvensis. Pigs fed on the feed are high in pure port rate, little in fat, good in port quality and high in slaughtering speed, the slaughtering time is about 2 months ahead of that of local pigs, and then the pork yield is greatly increased. Pork is bright red in color, mellow and full, clear in marble texture and good in fat precipitation ratio, lean pork is tender, smooth and not blunt, fatty pork is mellow and not greasy, the taste is delicious, and the mouthfeel is pure.

The invention discloses a threonine chelate of iron (II)-threonine and the preparation method comprises the following steps: mixing the ferrous sulphate with threonine aqueous solution according to a mole ratio of (0.5-1.1):2 to react at 60-100 DEG C and with a pH value of 4-8 for 0.5-6h under protection of inert gas and obtaining a reaction product; vacuum concentrating or extracting the reaction products with an organic solvent, drying and crushing to obtain the finished product iron (II)-threonine. The iron (II)-threonine of the invention can be used as the animal feed additive so that theaim to effectively promote the growth of the animal, strengthen the resistance of the animal and improve the utilization efficiency of animal feed can be realized.