A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products

A meat flavor and compound fermentation technology, applied in the field of traditional Chinese veterinary medicine, can solve problems such as incomplete absorption, and achieve the effects of improving meat flavor, high safety, and improving immunity

Active Publication Date: 2018-08-03
河南天纳图实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the active ingredients in traditional Chinese medicine powders and oral liquids used to improve the meat flavor of livestock and poultry products cannot fully exert their due effects because of incomplete absorption. In order to solve the above problems, the present invention provides a A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products

Method used

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  • A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products
  • A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products

Examples

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Effect test

Embodiment 1

[0051] A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products, which is made of the following raw materials by weight: 30-70 parts of tangerine peel, 2-10 parts of cloves, 10-25 parts of pepper, and 10-30 parts of dried chili , 10-35 parts of mulberry bark, 10-40 parts of pinellia, 5-15 parts of Dannan star, 10-40 parts of cumin, 2-15 parts of licorice, 20-60 parts of cinnamon, 5-35 parts of betel lang, and fennel 2-15 parts, frankincense 5-20 parts.

[0052] The specific steps are:

[0053] (1) Weigh each component by weight, perform ultrafine pulverization treatment, and pass through a 80-120 mesh sieve to obtain Chinese medicine powder;

[0054] (2) After high-temperature sterilization of the traditional Chinese medicine powder obtained in step (1), adding culture medium and compound bacterial liquid to obtain a mixture;

[0055] (3) Put the mixture obtained in step (2) into a fermenter, ferment at 32-42°C...

Embodiment 2

[0064] A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products, which is prepared by mixing closed anaerobic fermentation of traditional Chinese medicine, culture medium and compound bacterial liquid. The traditional Chinese medicine is composed of the following raw materials by weight: 20g cloves, 100g pepper, 100g dried chili, 100g mulberry bark, 100g pinellia, 50g dannanxing, 100g cumin, 20g licorice, 200g cinnamon, 50g betel lang, 20g fennel, 50g frankincense.

[0065] The specific steps are:

[0066] (1) Weigh each component by weight, perform ultrafine pulverization treatment, and pass through a 80-120 mesh sieve to obtain Chinese medicine powder;

[0067] (2) After high-temperature sterilization of the traditional Chinese medicine powder obtained in step (1), adding culture medium and compound bacterial liquid to obtain a mixture;

[0068] (3) Put the mixture obtained in step (2) into a fermenter, fermen...

Embodiment 3

[0076] A compound fermented traditional Chinese medicine for improving meat quality and flavor of livestock and poultry products, which is prepared by mixing closed anaerobic fermentation of traditional Chinese medicine, culture medium and compound bacterial liquid. The traditional Chinese medicine is composed of the following raw materials by weight: 30g of cloves, 120g of pepper, 130g of dried chili, 130g of mulberry bark, 140g of pinellia, 70g of dannanxing, 140g of cumin, 40g of licorice, 250g of cinnamon, 90g of betel lang, 40g of fennel, and 70g of frankincense.

[0077] The specific steps are:

[0078] (1) Weigh each component by weight, perform ultrafine pulverization treatment, and pass through a 80-120 mesh sieve to obtain Chinese medicine powder;

[0079] (2) After high-temperature sterilization of the traditional Chinese medicine powder obtained in step (1), adding culture medium and compound bacterial liquid to obtain a mixture;

[0080] (3) Put the mixture obtai...

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Abstract

The invention discloses a compound fermented traditional Chinese medicine for improving the meat quality and flavor of livestock and poultry products. 10-30 servings, mulberry white bark 10-35 servings, pinellia 10-40 servings, dan nanxing 5-15 servings, cumin 10-40 servings, licorice 2-15 servings, cinnamon 20-60 servings, betel lang 5- servings 35 parts, 2-15 parts of incense, and 5-20 parts of frankincense. In the invention, traditional Chinese medicine prescriptions are combined with modern microbial technology, bran, soybean meal, ammonium sulfate, zinc sulfate, magnesium sulfate, manganese sulfate, calcium carbonate and an appropriate amount of water are added after ultrasonic pulverization to form a fermentation medium, and a certain proportion of compound Bacterial culture liquid is fermented, and the mature solid-state fermentation product is prepared by adding stabilizer and vacuum low-temperature drying. The traditional Chinese medicine biological preparation prepared by microbial fermentation and metabolism can significantly improve the absorption and utilization of the drug, and rapidly improve the meat quality and flavor of livestock and poultry products.

Description

technical field [0001] The invention belongs to the technical field of traditional Chinese veterinary medicine, and in particular relates to a compound fermented traditional Chinese medicine for improving the meat quality and flavor of livestock and poultry products. Background technique [0002] With the development of large-scale breeding of livestock and poultry, due to the influence of animal genetics and breeds, feeding management, animal physiological conditions, nutritional levels, diseases and drugs, environment, physiological stages and nutritional factors, the meat flavor of livestock and poultry products exception. On the other hand, the improvement of people's living standards not only requires a large number of livestock and poultry products, but also puts forward higher requirements for the taste, appearance and nutritional content of livestock products. [0003] Traditional Chinese veterinary medicine basically relies on cultivating vitality in the body to re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/889A61P43/00
Inventor 单留江赵景世丁军营常效恩赵艳阳韩雪华李翠郭永丽张金菊孙慧詹小青杨华冉军周山河单相宜
Owner 河南天纳图实业有限公司
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