Traditional Chinese medicine compound for improving meat flavor of livestock and poultry and preparation method thereof

A meat flavor, traditional Chinese medicine technology, applied in pharmaceutical formulations, medical preparations with inactive ingredients, and medical preparations containing active ingredients, etc., can solve the loss of pork flavor, short growth cycle of pigs, and optimal pork quality requirements problems, to achieve the effect of enhancing immunity and improving metabolic function

Inactive Publication Date: 2017-03-22
ZHONGYUEMINAN BEIJING TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern farming methods have improved the breeding efficiency, but due to the short growth cycle of pigs, the quality of the meat is poor, and the original flavor of pork is lost
At present,

Method used

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  • Traditional Chinese medicine compound for improving meat flavor of livestock and poultry and preparation method thereof
  • Traditional Chinese medicine compound for improving meat flavor of livestock and poultry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prescription: 250g Atractylodes macrocephala, 200g yam, 100g Codonopsis pilosula, 100g astragalus, 100g Polygonatum odoratum, 100g sealwort, 50g pepper, 50g star anise, 50g hemp seed.

[0031] Preparation process: Take the prescription amount of Zanthoxylum bungeanum, star anise, and hemp seed, add 12 times the amount of steam distillation to extract the volatile oil, collect the volatile oil, volatile oil and β-cyclodextrin 1:10 clathrate, dry, crush, and set aside; extract The final medicinal liquid is stored in another container; the dregs, Atractylodes macrocephala, Chinese yam, Codonopsis pilosula, Astragalus root, Polygonatum polygonatum, Polygonatum, decoct 3 times with 10 times the amount of water, 2 hours each time, combine the extracts, filter, and step 1) The obtained liquid medicines were combined, concentrated under reduced pressure to a relative density of 1.05 (50°C), and spray-dried; the dried product was mixed with volatile oil β-cyclodextrin inclusion c...

Embodiment 2

[0033] Prescription: 200g Atractylodes macrocephala, 150g yam, 150g Codonopsis pilosula, 150g astragalus, 100g Polygonatum odoratum, 100g sealwort, 50g pepper, 50g star anise, 50g hemp seed.

[0034] Preparation process: Take the prescription amount of Zanthoxylum bungeanum, star anise, and hemp seed, add 6 times the amount of steam distillation to extract the volatile oil, collect the volatile oil, mix the volatile oil with Tween-80 at a ratio of 1:3, and set aside; the extracted medicinal liquid , stored in another device; dregs and Atractylodes macrocephala, Chinese yam, Codonopsis pilosula, Radix Astragali, Polygonatum Polygonatum, Polygonatum, decoct twice in water for 12 times, each time for 1 hour, combine the extracts, filter, and obtain from step 1) Combine the liquid medicines, concentrate under reduced pressure to a relative density of 1.10 (50°C), add ethanol to make the alcohol content to 60%, let it stand for 24 to 48 hours, filter the supernatant and recover the ...

Embodiment 3

[0036] Prescription: 150g Atractylodes macrocephala, 150g yam, 150g Codonopsis pilosula, 100g astragalus, 100g Polygonatum odoratum, 100g sealwort, 100g pepper, 100g star anise, 50g hemp seed.

[0037] Preparation process: Take the above-mentioned 9 medicines in the prescribed amount, pulverize them, pass through a 100-mesh sieve, and make a powder.

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PUM

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Abstract

The invention relates to a traditional Chinese medicine compound for improving meat flavor of livestock and poultry, prepared from, by weight, 20-50 parts of Rhizoma Atractylodis Macrocephalae, 10-40 parts of Fructus Chebulae, 10-30 parts of Fructus Foeniculi, 10-30 parts of Fructus Crataegi, 20-40 parts of Herba Polygalae Japonicae, 20-40 parts of Radix Fici Hirtae, 20-60 parts of Herba Paederiae, and 10-20 parts of Radix Aucklaneliae.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicines, and relates to a traditional Chinese medicine composition for improving the quality and flavor of livestock and poultry meat and a preparation method thereof. Background technique [0002] The modern pig industry is gradually shifting from production to market (consumer). In the past, in order to reverse the situation that the supply of pork products was in short supply, the breeding and nutrition workers of various countries have been committed to the pursuit of high-efficiency pork production, and focused on improving the growth rate and fattening performance of pigs, and made significant progress. Pigs The growth rate, material-to-weight ratio and lean meat percentage of the meat have been continuously improved, and the meat production capacity has been greatly improved. However, in artificial breeding and high-speed growing hybrid pigs, other meat quality traits such as tendernes...

Claims

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Application Information

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IPC IPC(8): A61K36/8969A61K36/74A61K47/69A61P37/04A61P43/00A61P3/00
CPCA61K36/8969A61K36/185A61K36/235A61K36/284A61K36/285A61K36/344A61K36/481A61K36/57A61K36/60A61K36/69A61K36/734A61K36/74A61K36/758A61K36/8945A61K2236/331A61K2236/39A61K2236/51A61K2300/00
Inventor 牛卫宁尹朋梁冰
Owner ZHONGYUEMINAN BEIJING TECH DEV CO LTD
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