Additive for improving meat flavor of Min pigs in northeast China

A meat flavor and additive technology, which is applied in applications, animal feed, animal feed, etc., can solve the problem of low meat flavor and achieve the effects of simple and easy preparation methods, improved meat flavor, and natural sources

Inactive Publication Date: 2013-05-08
NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for improving the quality and flavor of Northeast folk pork in order to solve the problem that the meat quality and flavor of the Northeast folk pigs are not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0010] Embodiment 1: In this embodiment, an additive for improving the quality and flavor of Northeast folk pork is composed of 10-15 parts of Eucommia ulmoides, 10-15 parts of peppermint, 9-12 parts of Scutellaria baicalensis, and 5-7 parts of Dandelion, 4-6 parts of Codonopsis pilosula, 4-6 parts of woody fragrance, 4-6 parts of cinnamon, 3-5 parts of Jiao Sanxian, 3-5 parts of betel nut and 2-4 parts of roasted licorice.

[0011] The feed additive in this embodiment is based on the unique physiological and genetic characteristics of Northeast Minor pigs, and rationally selects authentic Chinese herbal medicines, which can significantly improve the meat quality and flavor of Northeast Minor pigs. At the same time, it has the characteristics of natural sources, diverse functions, no residues, and no side effects. , the preparation method is simple, safe and reliable.

[0012] The additive in this embodiment is dried at 60°C to 70°C to constant weight, crushed, and passed thro...

specific Embodiment approach 2

[0013] Specific embodiment two: the difference between this embodiment and specific embodiment one is that the additives for improving the quality and flavor of Northeast folk pork are composed of 12-14 parts by weight of eucommia, 12-14 parts of peppermint, 10-11 parts by weight. Scutellaria baicalensis 6-7 parts, dandelion 5-6 parts, Codonopsis 5-6 parts, woody fragrance 5-6 parts, cinnamon 5-6 parts, Jiao Sanxian 4-5 parts, betel nut 4-5 parts and 3-6 parts Composed of 4 servings of roasted licorice. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0014] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is that: the additive for improving the quality and flavor of Northeast folk pork consists of 13 parts by weight of Eucommia ulmoides, 13 parts of peppermint, 10 parts of baicalin, Composed of 6 parts of dandelion, 5 parts of Codonopsis pilosula, 5 parts of woody fragrance, 5 parts of cinnamon, 4 parts of Jiao Sanxian, 4 parts of betel nut and 3 parts of roasted licorice. Others are the same as in the first or second embodiment.

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Abstract

The invention discloses an additive for improving meat flavor of Min pigs in northeast China, which relates to an additive for improving meat flavor of pigs, and is used for solving the problem of poor meat flavor in an existing breeding process of Min pigs in northeast China. The feed additive consists of 10-15 parts of eucommia ulmoides, 10-15 parts of herba menthae, 9-12 parts of radix scutellariae, 5-7 parts of herba taraxaci, 4-6 parts of root of pilose asiabell, 4-6 parts of radix aucklandiae, 4-6 parts of cortex cinnamomi, 3-5 parts of scorched triple ingredients, 3-5 parts of semen arecae and 2-4 parts of radix glycyrrhizae preparata in parts by weight. The feed additive is natural, has multiple functions, is added into a concentrated feed of the Min pigs in northeast China according to weight percent of 1.5% and can improve the meat flavor of the Min pigs in northeast China.

Description

technical field [0001] The invention relates to a feed additive for improving the quality and flavor of pork. Background technique [0002] Northeast Min pig is a North China pig breed. As an ancient local fine breed in Northeast China, it is also known as the three major local high-quality pig breeds in China, along with Chongqing Rongchang pig and Central Plains Taihu pig. Ranked fourth. As a germplasm resource, Dongbei Min pig has the advantages of high litter size, strong disease resistance, rough feeding tolerance, cold tolerance, and remarkable hybridization effect. In recent years, with the continuous improvement of people's living standards, the meat flavor has been increasingly valued by consumers. How to further improve the meat flavor of Northeast Min pigs has become a hot spot in the field of scientific research and production. A large number of studies have shown that amino acids are important precursors that affect the flavor of meat. Amino acids in meat such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23K1/18
Inventor 刘春龙李忠秋刘娣马红张冬杰彭福刚孙金艳
Owner NORTHEAST INST OF GEOGRAPHY & AGRIECOLOGY C A S
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