Composite Chinese herbal medicine additive for improving chicken flavor

Abstract

The invention discloses a composite Chinese herbal medicine additive for improving the chicken flavor, belonging to the field of chicken feed additives. The composite additive is prepared by compounding a codonopsis pilosula extract, a fennel extract, a clove extract, a cinnamon extract, a dried orange peel extract, a ginger extract and sclareol according to a mass ratio of (10-15):(10-15):(25-25):(5-10):(10-15):(5-10):(15-20). The composite additive is added to daily ration to improve physicochemical properties such as the tenderness, the pH value and the water-holding capacity of chicken meat to varying degrees. Chinese herbal medicines are added, so that the water drip loss of muscles can be remarkably reduced and the juiciness and the tenderness of the muscles and the quality of meat products can be kept.

Description

technical field [0001] The invention belongs to the field of chicken feed additives, and is a compound health-care additive for improving the flavor of chicken. Background technique [0002] Chicken meat is fresh and tender, rich in vitamin A, potassium sulfate amino acid, high in protein, low in fat and low in cholesterol. The content of unsaturated fatty acids in chicken fat is as high as 71%, which has a high absorption and utilization rate by the human body and has the effect of enhancing physical strength. However, in recent years, the chicken industry has paid too much attention to production performance and neglected meat quality, resulting in a significant decline in chicken quality, especially flavor. Every year in my country, more than 3.2 billion old laying hens are eliminated by chicken farms due to the degradation of egg production capacity. The muscles of such eliminated chickens have high collagen content, poor tenderness, and are difficult to cook. Therefor...

AI Technical Summary

Problems solved by technology

However, in recent years, the chicken industry has paid too much attention to production performance and neglected meat quality, resulting in a significant decline in chicken quality, especially flavor

In my country, more than 3.2 billion old laying hens are eliminated by chicken farms every year due to the degradation of egg production capacity. The muscles of such eliminated chickens have high collagen content, poor tenderness, and are difficult to cook.

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