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Method for preparing mint enzyme used as chicken drinking water

The technology of a peppermint enzyme and a production method can be applied in the field of poultry breeding, and can solve problems such as affecting human health, residues, poor chicken quality, etc., and achieve the effects of wide market application prospects, improving quality, and improving intestinal health.

Inactive Publication Date: 2020-02-18
枣阳市绿颖农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As one of the poultry meats commonly eaten by humans, chicken is currently widely farmed. The chicken breeding mode is generally fed with a large amount of processed feed, and antibiotics and hormones are often added to the feed to improve the disease resistance and growth promotion of chickens, causing antibiotics and Drugs remain in eggs and chicken, and the quality of the chickens raised is not good, and it seriously affects human health

Method used

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  • Method for preparing mint enzyme used as chicken drinking water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of mint enzyme used as chicken drinking water, comprising the steps of:

[0016] (1) After cleaning the mint leaves, dandelion, and Houttuynia cordata, mix them to obtain a mixture, then add brown sugar, mixture, and water into the fermentation container in a weight ratio of 1:3:10 and mix evenly, and seal the fermentation container , and fermented at room temperature for 3 months to obtain mint fermented liquid;

[0017] (2) Wash the chrysanthemum, open the fermentation container, add the chrysanthemum into the fermentation container, the weight ratio of the weight of the chrysanthemum to the mint fermentation liquid is 3:7, ferment the chrysanthemum and mint Mix the feed liquid evenly, then seal the fermentation vessel, ferment at room temperature for 3 months, then filter to obtain filtrate and filter residue, and wash the fermentation vessel;

[0018] (3) Add perilla ferment and the filtrate into the cleaned fermenter in a weight ratio of 3:7, ...

Embodiment 2

[0021] A preparation method of mint enzyme used as chicken drinking water, comprising the steps of:

[0022] (1) After cleaning the mint leaves, dandelion, and Houttuynia cordata, mix them to obtain a mixture, then add brown sugar, mixture, and water into the fermentation container in a weight ratio of 1:3:6 and mix evenly, and seal the fermentation container , and fermented at room temperature for 3 months to obtain mint fermented liquid;

[0023] (2) Wash the chrysanthemum, open the fermentation container, add the chrysanthemum into the fermentation container, the weight ratio of the weight of the chrysanthemum to the mint fermentation liquid is 3:7, ferment the chrysanthemum and mint Mix the feed liquid evenly, then seal the fermentation vessel, ferment at room temperature for 3 months, then filter to obtain filtrate and filter residue, and wash the fermentation vessel;

[0024] (3) Add perilla ferment and the filtrate into the cleaned fermenter in a weight ratio of 3:7, t...

Embodiment 3

[0027] A preparation method of mint enzyme used as chicken drinking water, comprising the steps of:

[0028] (1) After cleaning the mint leaves, dandelion, and Houttuynia cordata, mix them to obtain a mixture, then add brown sugar, mixture, and water into the fermentation container in a weight ratio of 1:3:8 and mix evenly, and seal the fermentation container , and fermented at room temperature for 3 months to obtain mint fermented liquid;

[0029] (2) Wash the chrysanthemum, open the fermentation container, add the chrysanthemum into the fermentation container, the weight ratio of the weight of the chrysanthemum to the mint fermentation liquid is 3:7, ferment the chrysanthemum and mint Mix the feed liquid evenly, then seal the fermentation vessel, ferment at room temperature for 3 months, then filter to obtain filtrate and filter residue, and wash the fermentation vessel;

[0030] (3) Add perilla ferment and the filtrate into the cleaned fermenter in a weight ratio of 3:7, t...

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Abstract

The invention discloses a method for preparing mint enzyme used as chicken drinking water, which comprises the following steps: (1) adding brown sugar, mixture and water in a weight ratio of 1: 3: 6-10 into a fermentation container and fermenting for 3 months at room temperature to obtain mint fermentation liquid; (2) adding chrysanthemum into that fermentation container, fermenting at room temperature for 3 month, and filtering to obtain filtrate and filter residue; (3) adding that perilla ferment and the filtrate into the fermentation container according to the weight ratio of 3: 7, and fermenting at room temperature for 3 month to obtain the mint ferment. The mint enzyme prepared by the invention dilutes the mint enzyme to 500 times of the original volume with water as daily drinking water for chickens to drink, and has a promoting effect on the growth of chickens.

Description

technical field [0001] The invention belongs to the technical field of poultry breeding, in particular to a method for preparing mint enzyme used as drinking water for chickens. Background technique [0002] Chicken is the most common poultry raised by humans. Chicken contains vitamins C, E, etc., and has a high protein content, and is easily absorbed by the human body, which can enhance physical strength and strengthen the body. As one of the poultry meats commonly eaten by humans, chicken is currently widely farmed. The chicken breeding mode is generally fed with a large amount of processed feed. Antibiotics and hormones are often added to the feed to improve the disease resistance and growth promotion of chickens, causing antibiotics and Drugs remain in eggs and chicken, and the quality of the chickens raised is not good, and it seriously affects human health. Contents of the invention [0003] The present invention aims at overcoming one of the defectives that above-m...

Claims

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Application Information

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IPC IPC(8): A23K50/75A23K10/12A23K10/30A23K20/163
CPCA23K50/75A23K10/12A23K10/30A23K20/163
Inventor 唐书丽徐建厅徐唐颖
Owner 枣阳市绿颖农产品有限公司