Special-purpose composite immunopotentiator for loaches and preparation method thereof
An immune enhancer, loach technology, applied in the field of loach special compound immune enhancer and its preparation, to achieve the effects of improving resistance, no adverse reactions, and reducing morbidity
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Embodiment 1
[0030]The special compound immune enhancer for loach is composed of: 7 parts of garlic, 10 parts of rhubarb extract, 3 parts of forsythia extract, 2 parts of pecan exocarp crude extract, 5 parts of bay leaf, 3 parts of neem bark, 3 parts of poplar leaf parts, 8 parts of duckweed extract, 15 parts of hawthorn, and 20 parts of table salt. The preparation method is as follows: respectively weighing the large bay leaves, neem bark, poplar leaves and hawthorn in the prescribed amounts, cleaning them and drying them in a drying box. Sieve to get dry powder of each component; take the fresh garlic after peeling according to the formula, use a pulverizer to process the garlic into garlic paste, put the garlic paste into the oven, bake it at a slow fire, and control the temperature at 65 ° C until the garlic paste becomes lumpy , in the drying process, turn the garlic paste once every 1 hour to make the garlic paste evenly heated, pulverize the dried garlic paste in a pulverizer, pass ...
Embodiment 2
[0036] The special compound immune enhancer for loach is composed of: 5 parts of garlic, 15 parts of rhubarb extract, 1 part of forsythia extract, 5 parts of pecan exocarp crude extract, 4 parts of bay leaf, 3 parts of neem bark, 1 part of poplar leaf 10 parts of duckweed extract, 10 parts of hawthorn, 20 parts of table salt. The preparation method is as follows: respectively weighing the large bay leaves, neem bark, poplar leaves and hawthorn in the prescribed amounts, cleaning them and drying them in a drying box. Sieve to get dry powder of each component; take the fresh garlic after peeling according to the formula, use a pulverizer to process the garlic into garlic paste, put the garlic paste into the oven, bake it at a slow fire, and control the temperature at 65 ° C until the garlic paste becomes lumpy , in the drying process, turn the garlic paste once every 1 hour to make the garlic paste evenly heated, pulverize the dried garlic paste in a pulverizer, pass through a 6...
Embodiment 3
[0039] The special compound immune enhancer for loach is composed of: 10 parts of garlic, 5 parts of rhubarb extract, 5 parts of forsythia extract, 1 part of pecan exocarp crude extract, 6 parts of bay leaf, 2 parts of neem bark, 5 parts of poplar leaf 5 parts of duckweed extract, 5 parts of hawthorn, 10 parts of table salt. The preparation method is as follows: respectively weighing the large bay leaves, neem bark, poplar leaves and hawthorn in the prescribed amounts, cleaning them and drying them in a drying box. Sieve to get dry powder of each component; take the fresh garlic after peeling according to the formula, use a pulverizer to process the garlic into garlic paste, put the garlic paste into the oven, bake it at a slow fire, and control the temperature at 65 ° C until the garlic paste becomes lumpy , in the drying process, turn the garlic paste once every 1 hour to make the garlic paste evenly heated, pulverize the dried garlic paste in a pulverizer, pass through a 60...
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