Preparation method of softened grains and method for preparing chicken rice by using softened grains

Abstract

The invention discloses a preparation method of softened grains and a method for preparing chicken rice by using the softened grains, and belongs to the technical field of biological breeding of meat. The preparation method of the softened cereals comprises a preparation method of chicken breeding cereals and collagen incubation. The method for preparing the chicken rice by using the softened grains comprises the following steps: inoculating chicken myoblasts, culturing the chicken myoblasts and harvesting the chicken rice. The production process disclosed by the invention does not depend on the use of a commercial microcarrier, so that the complexity and cost in the production process are remarkably reduced; the production process is mature and controllable, and stable product quality can be kept in large-scale production; green and environment-friendly effects are achieved, resource waste is avoided, and tortuous animals are avoided; a commercial microcarrier is not used, so that the cost of raw materials is reduced, the production process is simplified, and the whole production process is more efficient and economical; and by using biological materials such as fish collagen, the nutritional value and biocompatibility of the product are improved, so that the final product has higher market competitiveness.

Description

Technical Field

[0001] The invention relates to the technical field of biologically cultured meat, in particular to a method for preparing softened grains and a method for preparing chicken rice using the softened grains. Background Art

[0002] Among meat consumption, chicken consumption has long been second only to pork, ranking second in the meat consumption rankings. In recent years, with the change in the consumption concept of Chinese residents, the per capita consumption of chicken has also been increasing. With the upgrading of domestic and foreign consumer demand and the improvement of residents' living standards, the demand for high-quality broilers continues to grow. At the same time, with the prosperity of the catering industry and the continuous expansion of the takeaway market, the consumption of broilers has shown a steady growth trend. The chicken farming industry is large in scale, especially in Asia and North America, which meets the huge demand for chicken products. However, the traditional chicken farming industry faces many environmental and ethical issues, and there is an urgent need to find sustainable alternatives.

[0003] Cell cultured meat refers to meat obtained through cell culture without slaughtering livestock. The production model of meat in this field has greatly alleviated the problems of resource waste, environmental pollution and animal abuse caused by the growing meat consumption due to population growth.

[0004] Traditional new protein foods usually only provide a single source or type of protein, and cannot fully meet consumers' demand for multiple types of multi-nutrition proteins. Cereal foods, as the main source of energy for humans, can provide carbohydrates, but their protein content is low, only about 7.5%. The protein level of cereals is not enough to meet the daily protein requirement of 60 to 90 grams for an average adult. Therefore, relying solely on cereal foods cannot fully meet people's protein intake needs.

[0005] The present invention organically combines grains and chicken cells to solve the above problems. Summary of the invention

[0006] The purpose of the invention is to provide a method for preparing softened grains and a method for preparing chicken rice using softened grains, which solves the problems of environmental pollution, animal abuse, single protein and the like.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A method for preparing softened cereals,

[0009] S1: Preparation method of cultivated grains

[0010] a. Grain softening treatment: Soak the grains in PBS solution;

[0011] b. Sterilization treatment: after uniformly mixing the PBS solution with the softened grains, sterilize the mixture to obtain sterile grains;

[0012] S2: Collagen incubation

[0013] The fish collagen, hyaluronic acid and bovine collagen are mixed evenly and prepared into a saturated concentration solution, and the sterile grains are incubated in the saturated concentration solution to obtain the incubated grains.

[0014] Preferably, the cereal is any one of rice, millet or purple rice.

[0015] Preferably, the grains in step a of S1 are soaked for 2 hours.

[0016] Preferably, in step b of S1, the sterilization is performed by high temperature and high pressure sterilization at a pressure of 0.1 MPa and a temperature of 121° C. for 20 minutes.

[0017] Preferably, in S1, the PBS solution in b is mixed with the softened cereals in a mass ratio of 1:3.

[0018] Preferably, in S2, the fish collagen, the hyaluronic acid and the bovine collagen are mixed in a mass ratio of 8:1:1; the saturated concentration solution is prepared by mixing the fish collagen, the hyaluronic acid and the bovine collagen in a ratio of 8:1:1 and then using PBS to prepare a saturated solution.

[0019] Preferably, in S2, the sterilized grains are incubated in the saturated concentration solution for 120 minutes.

[0020] A method for preparing chicken rice using softened grains,

[0021] F1: Chicken myoblast inoculation

[0022] Evenly spreading the incubated grains on a culture plate, and injecting the chicken myoblast suspension into each well of the culture plate;

[0023] F2: Chicken myoblast culture

[0024] Placing the culture plate containing the chicken myoblast suspension in F1 in an incubator for cell culture, and replacing the culture medium from the bottom to the top every other day;

[0025] F3: Harvest Chicken Rice

[0026] After the culture was completed, the culture plate was rinsed with a PBS solution to remove the remaining culture medium, thereby obtaining a chicken grain product.

[0027] Preferably, the concentration of the chicken myoblast suspension in F1 is 1×107 Pieces / mL.

[0028] Preferably, in F2, the culture conditions of the incubator are a temperature of 41° C., a CO 2 content of 5%, and a culture period of 8 days; the culture medium is 10% FBS F12 DMEM culture medium; and the chicken myoblast suspension is replaced once every two days.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The production process of the present invention is mature and controllable, and can maintain stable product quality in large-scale production to meet human demand for chicken consumption; it does not produce feces or harmful gases, and is green and environmentally friendly; it saves breeding space and eliminates resource waste. In addition, there is no slaughtering process and no animal abuse, and the present invention is more humane.

[0031] (2) Since commercial microcarriers are not used, not only the cost of raw materials is reduced, but also the production process is simplified, making the entire production process more efficient and economical.

[0032] (3) By using biomaterials such as fish collagen, hyaluronic acid and bovine bone collagen, the nutritional value and biocompatibility of the product are improved, making the final product more competitive in the market. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The present invention is a schematic flow chart of a method for preparing softened grains and a method for preparing chicken rice using softened grains;

[0034] Figure 2 This is a product picture of the chicken cultured meat rice finally obtained in Example 1 of the present invention, which is magnified 10 times;

[0035] Figure 3 This is a product picture of the chicken cultured millet finally obtained in Example 1 of the present invention, which is magnified 10 times;

[0036] Figure 4 This is a product picture of the chicken cultured purple rice finally obtained in Example 1 of the present invention, magnified 10 times;

[0037] Figure 5 This is a product picture of the chicken meat cultured rice finally obtained in Comparative Example 1 of Example 1 of the present invention, which is magnified 10 times;

[0038] Figure 6 This is a product picture of the chicken cultured millet finally obtained in Comparative Example 2 of Example 2 of the present invention, which is magnified 10 times;

[0039] Figure 7 This is a product picture of the chicken cultured purple rice finally obtained in Comparative Example 3 of Example 3 of the present invention, which is magnified 10 times;

[0040] Figure 8 This is a fluorescence image of cell attachment and proliferation on the cultured chicken meat obtained in Example 1, Example 2, and Example 3 of the present invention.

[0041] Fig. 9 This is a graph showing the experimental results of RT-PCR detection of chicken cultured meat cells obtained in Examples 1, 2, and 3 of the present invention.

[0042] Fig.10 This is a WB experimental diagram of cells cultured on chicken meat obtained in Example 1, Example 2, and Example 3 of the present invention. DETAILED DESCRIPTION

[0043] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. The experimental methods described in the following embodiments are conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, can be obtained from commercial channels.

[0044] Example 1

[0045] This embodiment provides a method for preparing chicken cultured rice, wherein the raw materials include a first component: rice, and a second component: fish collagen, hyaluronic acid and bovine collagen, wherein the mass ratio of fish collagen: hyaluronic acid: bovine collagen is 8:1:1.

[0046] This embodiment provides a method for preparing cultivated grain rice, comprising the following steps:

[0047] (1) Rice softening treatment: Soak the rice in PBS solution for 2 hours to achieve a softening effect.

[0048] (2) Sterilization: After softening, mix the PBS solution with rice in a mass ratio of 1:3, transfer it into an autoclave, and sterilize it at a pressure of 0.1 MPa and a temperature of 121°C for 20 minutes to ensure its sterility. This sterilization can also be done by 1 hour of ultraviolet sterilization or irradiation sterilization. Irradiation sterilization is 60Co irradiation sterilization for 20 seconds.

[0049] (3) Collagen incubation: Fish collagen, hyaluronic acid and bovine bone collagen were mixed in a mass ratio of 8:1:1, and the three species were dissolved in PBS to prepare a saturated concentration solution. The sterilized rice was incubated in the solution for 120 minutes to fully combine these nutrients.

[0050] Here are the steps to prepare chicken rice using softened grain rice:

[0051] (1) Cell inoculation: The incubated rice cereal products were evenly spread on a 24-well culture plate, and 10% FBS F12 DMEM medium was diluted to a concentration of 1×10 7 The chicken myoblast suspension at a concentration of 100 cells / mL was injected into each well to ensure that the cells were evenly distributed.

[0052] (2) Cell culture: Cell culture was performed in an incubator at 41°C and 5% CO2, and the culture medium was replaced from the bottom to the top every other day for 8 days. The culture medium was 10% FBS F12 DMEM medium. 10% FBS F12 DMEM medium can also replace McCoy's 5A. The chicken myoblast suspension was replaced every two days.

[0053] (3) Harvesting of chicken rice: After the culture is completed, the culture plate is rinsed with PBS solution to remove the residual culture medium, thereby obtaining chicken rice products. The chicken rice products have good texture and taste.

[0054] Example 2

[0055] This embodiment provides a method for preparing chicken-cultured millet, wherein the raw materials include a first component: millet, and a second component: fish collagen, hyaluronic acid, and bovine collagen, wherein the mass ratio of fish collagen: hyaluronic acid: bovine collagen is 8:1:1.

[0056] This embodiment provides a method for cultivating millet, comprising the following steps:

[0057] (1) Millet softening treatment: Soak the millet in PBS solution for 2 hours to achieve a softening effect.

[0058] (2) Sterilization: After softening the millet, mix the PBS solution with the millet in a mass ratio of 1:3, transfer it into an autoclave, and sterilize it at a pressure of 0.1 MPa and a temperature of 121°C for 20 minutes to ensure its sterility. This sterilization can also be done by 1 hour of ultraviolet sterilization or irradiation sterilization. Irradiation sterilization is 60Co irradiation sterilization for 20 seconds.

[0059] (3) Collagen incubation: fish collagen, hyaluronic acid and bovine bone collagen were mixed in a mass ratio of 8:1:1, and the three species were dissolved in PBS to prepare a saturated concentration solution. The sterilized millet was incubated in the solution for 120 minutes to fully combine these nutrients.

[0060] Here are the steps to prepare chicken rice using softened millet grains:

[0061] (1) Cell inoculation: The millet cereal products after incubation were evenly spread on a 24-well culture plate, and 10% FBS F12 DMEM medium was diluted to a concentration of 1×10 7 The chicken myoblast suspension at a concentration of 100 cells / mL was injected into each well to ensure that the cells were evenly distributed.

[0062] (2) Cell culture: Cell culture was performed in an incubator at 41°C and a CO2 content of 5. The culture medium was replaced from the bottom to the top every other day for 8 days. The culture medium was 10% FBS F12 DMEM medium. 10% FBS F12 DMEM medium can also replace McCoy's 5A. The chicken myoblast suspension was replaced every two days.

[0063] (3) Chicken millet harvest: After the culture is completed, the culture plate is rinsed with PBS solution to remove the residual culture medium, thereby obtaining chicken millet products. Chicken millet products have good texture and taste.

[0064] Example 3

[0065] This embodiment provides a method for preparing purple rice cultured with chicken, wherein the raw materials include a first component: purple rice, and a second component: fish collagen, hyaluronic acid, and bovine collagen, wherein the mass ratio of fish collagen: hyaluronic acid: bovine collagen is 8:1:1.

[0066] This embodiment provides a method for preparing purple rice, comprising the following steps:

[0067] (1) Purple rice softening treatment: Soak the purple rice in PBS solution for 2 hours to achieve a softening effect.

[0068] (2) Sterilization: After softening the purple rice, mix the PBS solution with the purple rice in a mass ratio of 1:3, transfer it into an autoclave, and sterilize it at a pressure of 0.1 MPa and a temperature of 121°C for 20 minutes to ensure its sterility. This sterilization can also be done by 1 hour of ultraviolet sterilization or irradiation sterilization. Irradiation sterilization is 60Co irradiation sterilization for 20 seconds.

[0069] (3) Collagen incubation: fish collagen, hyaluronic acid and bovine collagen were mixed in a mass ratio of 8:1:1, and the three species were dissolved in PBS to prepare a saturated concentration solution. The sterilized purple rice was incubated in the solution for 120 minutes to fully combine these nutrients.

[0070] Here are the steps to prepare chicken rice using softened grain purple rice:

[0071] (1) Cell inoculation: The incubated cereal products were evenly spread on a 24-well culture plate, and 10% FBSF12 DMEM medium was diluted to a concentration of 1×10 7 The chicken myoblast suspension at a concentration of 100 cells / mL was injected into each well to ensure that the cells were evenly distributed.

[0072] (2) Cell culture: Cell culture was performed in an incubator at 41°C and 5% CO2, and the culture medium was replaced from the bottom to the top every other day for 8 days. The culture medium was 10% FBS F12 DMEM medium. 10% FBS F12 DMEM medium can also replace McCoy's 5A. The chicken myoblast suspension was replaced every two days.

[0073] (3) Chicken and purple rice harvest: After the culture is completed, the culture plate is rinsed with PBS solution to remove the residual culture medium, thereby obtaining chicken and purple rice products. Chicken and purple rice products have good texture and taste.

[0074] Comparative Example 1

[0075] This comparative example provides a chicken bio-cultured meat rice, which is different from Example 1 only in that the second component uses only fish collagen. Fish collagen is added to PBS until it cannot be dissolved in the liquid to prepare a saturated fish collagen solution.

[0076] The only difference between the above method for preparing chicken bio-cultured meat rice and Example 1 is that the sterilized rice is incubated in a saturated fish collagen solution for 120 minutes to fully combine these nutrients.

[0077] Comparative Example 2

[0078] This comparative example provides a chicken bio-cultured meat millet, which is different from Example 2 only in that the second component uses only fish collagen. Fish collagen is added to PBS until it cannot be dissolved in the liquid to prepare a saturated fish collagen solution.

[0079] The only difference between the preparation method of the above-mentioned chicken bio-cultured meat millet and Example 2 is that the sterilized millet is incubated in a saturated fish collagen solution for 120 minutes to fully combine these nutrients.

[0080] Comparative Example 3

[0081] This comparative example provides a chicken bio-cultured purple rice, which is different from Example 2 only in that the second component uses only fish collagen. Fish collagen is added to PBS until it cannot be dissolved in the liquid to prepare a saturated fish collagen solution.

[0082] The only difference between the preparation method of the above-mentioned chicken bio-cultured purple rice and Example 2 is that the sterilized purple rice is incubated in a saturated fish collagen solution for 120 minutes to fully combine these nutrients.

[0083] Example detection and result discussion

[0084] (1) Verification of the attachment efficiency of chicken-cultured rice cells

[0085] Immunofluorescence labeling of cells that adhere to and proliferate on cultured chicken meat was performed to verify the efficiency of cell proliferation. PBST: PBS solution containing 0.5% Triton X-100 (volume percentage).

[0086] Specific operations:

[0087] 1) Cultivate chicken meat, discard the culture medium, and wash twice with PBS.

[0088] 2) Add 4% paraformaldehyde and fix at room temperature for 15 minutes.

[0089] 3) Wash with PBS three times, 5 minutes each time.

[0090] 4) Permeabilize with PBST solution at room temperature for 10 minutes.

[0091] 5) Wash with PBS three times, 5 minutes each time.

[0092] 6) Add the final concentration of DAPI / Hoechst and incubate at room temperature for 5 minutes.

[0093] 7) Wash with PBS three times, 5 minutes each time.

[0094] 8) Add 500 μl PBS and take pictures under a fluorescence microscope.

[0095] 9) Observe the growth and proliferation morphology of cells on the scaffold under a fluorescence microscope to verify the efficiency of scaffold cell culture.

[0096] The final fluorescence results show that after the treated rice, millet, and purple rice cells in Example 1, Example 2, and Example 3 were inoculated, a large number of cells attached and proliferated, and a layer of cells attached to the surface of the rice, indicating that the surface treatment of cereals in the invention is effective and has a beneficial effect on cell attachment and growth. Fish collagen is a mild type I collagen, which is the main component of the extracellular matrix. By adding a certain proportion of hyaluronic acid and bovine collagen to the fish collagen solution, the surface of the rice grains can more effectively simulate the extracellular matrix to promote the adherent growth of cells. By comparing the cell growth of the embodiment with the comparative example, it is found that after the second component solution of the embodiment is treated, the surface of the rice grain cells is more easily attached to the cells.

[0097] (2) Real-time quantitative RT-PCR detection of chicken rice attached cells

[0098] Real-time quantitative RT-PCR was performed on the cells that adhered to the cultured chicken meat to detect the proliferation and differentiation status of the cells. The experimental steps are as follows:

[0099] 1) Extract RNA: After washing the chicken nuggets three times, add trizol reagent to rinse and lyse the cells on the chicken nuggets, and use RNA rapid extraction kit to extract RNA.

[0100] 2) Reverse transcription of RNA: The RNA concentration was measured using a Nanodrop differentiation photometer, and reverse transcriptase was used to reverse transcribe the RNA into cDNA.

[0101] 3) RT-PCR

[0102] ① Primer design for RT-PCR

[0103] Table 1 Gene primer sequences

[0104]

[0105] ②RT-PCR components to prepare PCR reaction solution

[0106] Table 2 RT-PCR component preparation table

[0107]

[0108] 3. RT-PCR procedure:

[0109] Stage 1: Pre-denaturation

[0110] 95℃30sec 20℃ / sec

[0111] 1Cycle Stage 2: PCR reaction

[0112] 95℃5sec 20℃ / sec

[0113] 60℃20sec20℃ / sec

[0114] 40Cycles Stage 3: Melting Curve Analysis

[0115] 95℃0sec20℃ / sec

[0116] 65℃15sec20℃ / sec

[0117] 95℃0sec0.1℃ / sec

[0118] according to Figure 8The results of RT-PCR test showed that chicken rice, chicken millet, chicken purple rice and adherent cells showed significant differences in the expression of MYOD and MYOG genes. First, chicken rice showed the highest activity in the expression of both genes, and the expression contrast of MYOD gene and MYOG gene was the highest, indicating that the activity of muscle generation-related genes in cells on this matrix was the most vigorous. In contrast, the expression of MYOD and MYOG genes in chicken millet and chicken purple rice was slightly lower, but still showed good gene activity, indicating that they also have the potential to support muscle generation. Overall, chicken rice has the best effect as a cell culture matrix, while chicken millet and chicken purple rice also show certain culture advantages.

[0119] (3) Quantitative detection of WB protein in chicken rice attached cells

[0120] A WB experiment was performed on the cells that adhered to the cultured chicken meat to detect the proliferation and differentiation status of the cells. The experimental steps are as follows:

[0121] 1) Protein extraction: After washing the chicken nuggets with PBS, soak the chicken nuggets with lysis buffer, rinse three times, and collect the protein lysis buffer.

[0122] 2) Protein concentration determination: Take a small amount of lysate and quantify the protein using the BCA method.

[0123] 3) Prepare SDS-PAGE gel: Determine the concentration, thickness and quantity of separation gel and stacking gel according to the molecular weight of the target protein, expression location and sample quantity.

[0124] 4) Sample electrophoresis: The total amount of sample protein is 30 μg. The concentrated gel is electrophoresed at 100V for 30 minutes, and then the voltage can be increased to 150V for 1 hour. The excess part of SDS-PAGE is cut off at the junction of the concentrated gel and the separation gel.

[0125] 5) Transfer: WB wet transfer

[0126] 6) Blocking: After the transfer, the PVDF membrane was taken out, washed in TBST for 5 min, and then transferred to blocking solution (5% skim milk powder) and blocked at room temperature for 1 h.

[0127] 7) Primary antibody incubation: Refer to the WB dilution ratio in the antibody manual and dilute the primary antibody with antibody diluent (β-actin: brand: abcam, catalog number: ab8226, dilution ratio: 1:1000; MyoD: brand: abcam, catalog number: ab16148, dilution ratio: 1:1000). Remove the membrane from the blocking solution and absorb the excess liquid with filter paper. Place it in the antibody incubation box, pour in the diluted primary antibody, and incubate overnight.

[0128] 8) Secondary antibody incubation: Select the appropriate secondary antibody according to the source of the primary antibody, refer to the WB dilution ratio in the antibody manual, and dilute the secondary antibody with antibody diluent. (Goat Anti-Mouse IgG H&L (HRP): Brand: abcam Catalog No.: ab6789 Dilution ratio: 1:2000) Wash the PVDF membrane incubated with primary antibody 3 times with TBST, 5 minutes each time, remove the membrane from the washing solution, absorb the excess liquid with filter paper, put it in the antibody incubation box, pour in the diluted secondary antibody, and incubate at room temperature for 1 hour.

[0129] 9) Washing: Wash the membrane 3 times with TBST, 5 min each time.

[0130] 10) Development and exposure: Take equal volumes of ECL luminescent solution A and solution B, mix well and store in dark place for later use. Place the PVDF membrane in a dark box containing developer and incubate for 5 minutes. Gently shake the dark box during the incubation process. Then place it in the instrument for exposure and photography.

[0131] Fig. 9 The middle is a WB quantitative analysis of myogenic related proteins after cell lysis on fully cultivated chicken rice, chicken millet, and chicken purple rice. The bands correspond to the expression of the MYOD target protein. The dark bands of chicken rice and chicken millet indicate that the expression level of MYOD is high, while the lighter bands of chicken purple rice indicate that the protein is expressed but at a low level. This shows that cells grow and proliferate on the rice grains, and the chicken rice is successfully constructed.

[0132] Chicken myoblasts can be replaced with cells of other species or other types of cells to prepare different types of cell-cultured meat and rice products.

[0133] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing softened cereals, characterized in that: S1: Preparation method of cultivated grains a. Grain softening treatment: Soak the grains in PBS solution; b. Sterilization treatment: after the PBS solution and the softened grains are evenly mixed, sterilization is performed to obtain sterile grains; S2: Collagen incubation The fish collagen, hyaluronic acid and bovine collagen are mixed evenly and prepared into a saturated concentration solution, and the sterile grains are incubated in the saturated concentration solution to obtain the incubated grains.

2. The method for preparing softened cereals according to claim 1, characterized in that: In S1, the cereal is any one of rice, millet or purple rice.

3. The method for preparing softened cereals according to claim 1, characterized in that: The grains in S1a were soaked for 2 hours.

4. The method for preparing softened cereals according to claim 1, characterized in that: In b of S1, the sterilization is carried out by high temperature and high pressure sterilization at a pressure of 0.1 MPa and a temperature of 121°C for 20 minutes.

5. The method for preparing softened cereals according to claim 1, characterized in that: In S1, the PBS solution in b is mixed with the softened cereals at a mass ratio of 1:

3.

6. The method for preparing softened cereals according to claim 1, characterized in that: In S2, the fish collagen, the hyaluronic acid and the bovine collagen are mixed in a mass ratio of 8:1:1; the saturated concentration solution is prepared by mixing the fish collagen, the hyaluronic acid and the bovine collagen in a ratio of 8:1:1 and then using PBS to prepare a saturated solution.

7. The method for preparing softened cereals according to claim 1, characterized in that: In S2, the incubation time of the sterilized grains in the saturated concentration solution is 120 minutes.

8. A method for preparing chicken rice using the softened cereals prepared as claimed in claim 1, characterized in that: F1: Chicken myoblast inoculation Evenly spreading the incubated grains on a culture plate, and injecting the chicken myoblast suspension into each well of the culture plate; F2: Chicken myoblast culture Placing the culture plate containing the chicken myoblast suspension in F1 in an incubator for cell culture, and replacing the culture medium from the bottom to the top every other day; F3: Harvest Chicken Rice After the culture was completed, the culture plate was rinsed with a PBS solution to remove the remaining culture medium, thereby obtaining a chicken grain product.

9. The method for preparing chicken rice with softened grains according to claim 8, characterized in that: The concentration of the chicken myoblast suspension in F1 is 1×10 7 Pieces / mL.

10. The method for preparing chicken rice with softened grains according to claim 8, characterized in that: In F2, the culture conditions of the incubator are a temperature of 41° C., a CO 2 content of 5%, and a culture period of 8 days; the culture medium is 10% FBS F12DMEM culture medium; and the chicken myoblast suspension is replaced every two days.

Images