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Jianwei Xiaoshi pig feed flavoring and preparation method thereof

A technology of invigorating the stomach and eliminating food and condiments, which is applied in the field of pig breeding, can solve the problems of single feed taste, affecting digestion, and not strong desire to eat, and achieve the effects of improving immunity, scientific formula, and accelerating growth

Inactive Publication Date: 2015-12-16
蚌埠市蚌山区常宝养猪场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When feeding pigs, the choice of feed directly affects the growth rate of pigs. The feed is basically prepared by adding various vitamins to the corresponding grains. However, due to the relatively simple taste of the feed at this stage, when the pigs eat The desire is not strong, and most of the feed is raw food, which affects digestion, which indirectly affects the growth of pigs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Weighing: fennel powder 7g, pepper powder 5g, salt 3g, balsamic vinegar 8g, hawthorn 6g, gallinacea 2g, galangal 5g, tangerine peel 8g, Atractylodes macrocephala 10g, radix radix 8g, bay leaf 2g, Chinese toon leaf 3g, cashew nut 8g , lotus seeds 8g, radish seeds 8g, Poria cocos 6g, Codonopsis 7g, angelica 10g, woody 6g, rhubarb 8g.

[0032] The preparation method is:

[0033] 1) Weigh the raw materials according to the formula of the group, and send all the raw materials except balsamic vinegar into the dryer in batches. The drying time is controlled at 8-30min according to the humidity of different components, and dried until completely dry can;

[0034] 2) Classify the dried raw materials and send them to the pulverizer in batches, and use a 80-100 mesh screen to pulverize;

[0035] 3) Mix and stir various pulverized raw materials according to the ratio, and the stirring must be uniform, then add the balsamic vinegar to it, stir again, and dry;

[0036] 4) Granulat...

Embodiment 2

[0039] Weighing: fennel powder 15kg, pepper powder 8kg, salt 5kg, balsamic vinegar 15kg, hawthorn 10kg, gallinaceous gold 8kg, galangal 8kg, tangerine peel 10kg, Atractylodes macrocephala 15kg, Ophiopogon japonicus 10kg, bay leaves 10kg, Chinese toon leaves 5kg, cashew nuts 10kg , lotus seeds 10kg, radish seeds 10kg, Poria cocos 8kg, Codonopsis 15kg, angelica 15kg, woody fragrance 10kg, rhubarb 15kg.

[0040] The preparation method is:

[0041] 1) Weigh the raw materials according to the formula of the group, and send all the raw materials except balsamic vinegar into the dryer in batches. The drying time is controlled at 8-30min according to the humidity of different components, and dried until completely dry can;

[0042] 2) Classify the dried raw materials and send them to the pulverizer in batches, and use a 80-100 mesh screen to pulverize;

[0043] 3) Mix and stir various pulverized raw materials according to the ratio, and the stirring must be uniform, then add the bal...

Embodiment 3

[0047] Weighing: fennel powder 10g, pepper powder 6g, salt 4g, balsamic vinegar 11g, hawthorn 8g, gallinacea 6g, galangal 7g, tangerine peel 9g, Atractylodes macrocephala 12g, Radix radix 9g, bay leaves 6g, Chinese toon leaves 4g, cashew nuts 9g , lotus seeds 9g, radish seeds 9g, Poria cocos 7g, Codonopsis 12g, angelica 12g, woody 8g, rhubarb 12g.

[0048] The preparation method is:

[0049] 1) Weigh the raw materials according to the formula of the group, and send all the raw materials except balsamic vinegar into the dryer in batches. The drying time is controlled at 5-20 minutes according to the humidity of different components, and dried until completely dry can;

[0050] 2) Classify the dried raw materials and send them to the pulverizer in batches, and use a 150-200 mesh screen to pulverize;

[0051] 3) Mix and stir various pulverized raw materials according to the ratio, and the stirring must be uniform, then add the balsamic vinegar to it, stir again, and dry;

[00...

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PUM

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Abstract

The invention relates to the technical field of pig farming, in particular to a Jianwei Xiaoshi pig feed flavoring, made from, by weight, 7-15 parts of fennel powder, 5-8 parts of pepper powder, 3-5 parts of edible salt, 8-15 parts of vinegar, 6-10 parts of hawthorn, 2-8 parts of chicken's gizzard-membrane, 5-8 parts of lesser galangal rhizome, 8-10 parts of tangerine peel, 10-15 parts of white Atractylodes rhizome, 8-10 parts of dwarf lilyturf tuber, 2-10 parts of bay leaf, 3-5 parts of Chinese toon leaf, 8-10 parts of cashew nut, 8-10 parts of lotus seed, 8-10 parts of radish seed, 6-8 parts of Indian bread, 7-15 parts of hairy Asiabell root, 10-15 parts of Chinese angelica root, 6-10 parts of Costus root, and 8-15 parts of Chinese rhubarb rhizome. The Jianwei Xiaoshi pig feed flavoring has the advantages that the medicinal and edible flavoring is made from the all-natural plant herbs, a formula is scientific, a finished product made by the modern biotechnologies has health effect in pig feeding, and by consuming the product often, digestion can be improved, immunity of pigs can be improved and growth speed can be increased.

Description

technical field [0001] The invention relates to the technical field of pig breeding, in particular to a pig feed condiment with the effect of invigorating the stomach and eliminating food and a preparation method thereof. Background technique [0002] my country is a large breeding country, and pigs are also the most commonly eaten meat products in our daily life. Pork, also known as porridge, is one of the main domestic animals and the meat of domestic pigs. Its taste is sweet and flat, rich in protein and fat, carbohydrates, calcium, iron, phosphorus and other ingredients. Pork is the main non-staple food in daily life. Those who are weak after illness, postpartum blood deficiency, yellow and thin, can be used as a nourishing product. Pork is one of the most important animal foods on people's tables, because pork fibers are softer, less connective tissue, and muscle tissue contains more intermuscular fat. Therefore, the meat tastes particularly delicious after cooking. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/14A23K1/16A23K1/18
CPCY02P60/87
Inventor 李长宝
Owner 蚌埠市蚌山区常宝养猪场
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