Marked odoriferous agent for innocent treatment of poultry preparation

Abstract

The invention discloses an innocent treatment poultry preparation marking odorizor, which comprises a composition, and the composition comprises the following components: 40% of water, 12-17% of skatole, 6-8% of isovaleric acid, 6-8% of dimethylamine, 6-8% of mercaptan, 0-2% of anaerobic bacteria, 0-2% of nitrifying bacteria, 0-3% of edible haematochrome, 0-3% of edible green pigment, and 5-8% of ferrum dioxide. 3-8% of sodium chloride, 4% of vitamin and 0-1% of enzyme. According to the innocent treatment spare poultry labeled odorizor, one or a few spare poultry labeled odorizor bodies are injected, and the spare poultry labeled odorizor bodies can be quickly diffused to the whole body of a spare poultry corpse, so that the possibility that lawbreakers cut off the parts with the labeled odorizor bodies to sell the spare poultry corpse bodies is prevented; the marking odorizor for the spare poultry can also enable the dead body of the spare poultry to decay quickly, so that the possibility of selling again is prevented, and the marking odorizor has the advantages of no pollution, no toxic or side effect, good treatment effect and the like.

Description

Technical Field

[0001] The invention relates to the technical field of poultry marking odorants, in particular to a harmless treatment poultry marking odorant. Background Art

[0002] When raising poultry and livestock, there are often some that die abnormally and need to be dealt with, and the treatment method is usually to burn or bury them. When dealing with poultry and livestock that die abnormally by burying them, it is necessary to use a marking odorant to inject it into the body of the poultry and livestock to make them emit an unpleasant odor to prevent criminals from reselling these poultry and livestock that died abnormally.

[0003] However, there are still some problems with the existing poultry marking odorants:

[0004] 1. When injecting a marking odorant into a prepared poultry, it is usually injected at a fixed point, that is, the injection is performed on a relatively intact part of the prepared poultry to prevent the tissue in that part from being cut and sold. However, the existing marking odorants have poor fluidity and can only ensure that a certain area emits an odor, and it is uncertain whether the internal tissue will emit an odor. There is still a possibility that criminals will cut off the part with the marking odorant and sell it;

[0005] 2. When the abnormally dead poultry and livestock are buried in the ground, they rot slowly, and criminals may still dig them out within a certain period of time and sell them, which seriously affects food safety;

[0006] 3. Existing poultry marking odorants are usually mixed with chemical agents, which cannot guarantee that they are pollution-free to the environment.

[0007] Therefore, a harmless treatment of poultry marking odor agent is proposed to solve the above problems. Summary of the invention

[0008] (I) Purpose of the invention

[0009] The present invention provides a method for harmlessly treating poultry marking odorants. By injecting one or a few poultry marking odorants, the poultry marking odorants can be quickly diffused throughout the body of the poultry carcass, preventing criminals from cutting off the parts with the marking odorants for selling. The poultry marking odorants can also cause the poultry carcasses to rot quickly, thereby preventing the possibility of selling them again.

[0010] (II) Technical solution

[0011] The invention provides a harmless poultry marking odorant, comprising a composition, wherein the composition comprises the following components: 40% of water, 12-17% of skatole, 6-8% of isovaleric acid, 6-8% of dimethylamine, 6-8% of mercaptan, 0-2% of anaerobic bacteria, 0-2% of nitrifying bacteria, 0-3% of edible red pigment, 0-3% of edible green pigment, 5-8% of iron dioxide, 3-8% of sodium chloride, 4% of vitamins and 0-1% of enzymes.

[0012] Preferably, skatole, isovaleric acid, dimethylamine and mercaptan are the main odor sources.

[0013] Preferably, the enzyme is indoleacetic acid decarboxylase.

[0014] Preferably, the edible red pigment and the edible green pigment are marking substances.

[0015] Preferably, the composition has a short shelf life.

[0016] Preferably, the composition comprises the following ingredients: 40% water, 15% skatole, 7% isovaleric acid, 7% dimethylamine, 7% thiol, 1% anaerobic bacteria, 1% nitrifying bacteria, 2% edible red pigment, 2% edible green, 7% iron dioxide, 6% sodium chloride, 4% vitamins and 1% enzyme.

[0017] Preferably, the composition comprises the following ingredients: 40% water, 12% skatole, 6% isovaleric acid, 6% dimethylamine, 6% thiol, 2% anaerobic bacteria, 2% nitrifying bacteria, 3% edible red pigment, 3% edible green pigment, 8% iron dioxide, 7% sodium chloride, 4% vitamins and 1% enzyme.

[0018] Preferably, the composition comprises the following ingredients: 40% water, 17% skatole, 8% isovaleric acid, 8% dimethylamine, 8% mercaptan, 8% iron dioxide, 7% sodium chloride, and 4% vitamins.

[0019] Compared with the prior art, the present invention injects one or a few poultry marking odorants, which can quickly diffuse to the entire body of the poultry carcass, thereby preventing criminals from cutting off the parts with the marking odorants for sale. The poultry marking odorant can also cause the poultry carcasses to rot quickly, thereby preventing the possibility of resale. The invention has the advantages of no pollution, no toxic side effects, and good treatment effect. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that these descriptions are exemplary only and are not intended to limit the scope of the present invention. In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0022] In the description of the invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "provided with", "connected", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, welding, riveting, bonding, etc., or a detachable connection, threaded connection, key connection, pin connection, etc., or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0023] Embodiment 1. The present invention provides a harmless poultry marking odorant, comprising a composition, wherein the composition comprises the following ingredients: 40% water, 15% skatole, 7% isovaleric acid, 7% dimethylamine, 7% thiol, 1% anaerobic bacteria, 1% nitrifying bacteria, 2% edible red pigment, 2% edible green pigment, 7% iron dioxide, 6% sodium chloride, 4% vitamins and 1% enzyme.

[0024] In an alternative embodiment, the skatole, isovaleric acid, dimethylamine and mercaptan are the main odor sources.

[0025] It should be noted that by fermenting soybeans, allicin, Houttuynia cordata, and Achyranthes bidentata, skatole, isovaleric acid, dimethylamine, and thiol can be obtained.

[0026] Among them, skatole is a nitrogen-containing organic compound with a strong odor and is one of the main components that cause fecal odor.

[0027] It should be added that skatole, isovaleric acid, dimethylamine, and thiols enter the carcasses of prepared poultry, attach to nitrifying bacteria and flow, thereby being able to quickly spread to various parts of the carcasses.

[0028] In an alternative embodiment, the enzyme is indoleacetic acid decarboxylase.

[0029] It should be added that indoleacetic acid decarboxylase is a catalyst for the production of skatole. When indoleacetic acid decarboxylase is injected into the body of a poultry carcass, it can speed up the production of skatole in the poultry carcass, making the odor of the poultry carcass stronger.

[0030] In an optional embodiment, the edible red pigment and the edible green pigment are marking substances.

[0031] It should be noted that the poultry marking odorant containing edible red pigment and edible green pigment is injected into the poultry carcasses.

[0032] In an alternative embodiment, the composition has a short shelf life.

[0033] Among them, due to the existence of anaerobic bacteria and nitrifying bacteria, when anaerobic bacteria and nitrifying bacteria are in the same place for a long time, when the oxygen concentration is high, it is not conducive to the reproduction of anaerobic bacteria. For a long time, the anaerobic bacteria will be reduced to a certain level, thus affecting the use; when in an environment with low oxygen concentration, it is conducive to the reproduction of anaerobic bacteria, but not conducive to the reproduction of nitrifying bacteria. For a long time, the nitrifying bacteria will be reduced to a certain level, thus affecting the use.

[0034] It should be noted that nitrifying bacteria are a type of aerobic bacteria. When injected into the carcasses of prepared poultry, they can quickly consume the oxygen in the carcasses, thereby providing an environment for the injected anaerobic bacteria and the anaerobic bacteria already existing in the carcasses to reproduce. In addition, the decomposition products of nitrifying bacteria can also facilitate the reproduction of bacteria, thereby causing the carcasses of prepared poultry to rot quickly.

[0035] Anaerobic bacteria are also called anaerobic bacteria. They are a type of bacteria that grow better in the absence of oxygen than in an aerobic environment. When injected into the carcasses of poultry, nitrifying bacteria can flow in the carcasses, consuming the oxygen in the carcasses, making it easier for anaerobic bacteria to reproduce and accelerating the decay of the carcasses.

[0036] In this embodiment, the present invention injects one or a few doses of a prepared poultry marking odorant, which can quickly diffuse throughout the body of the prepared poultry carcass to prevent criminals from cutting off the parts with the marking odorant for sale. The prepared poultry marking odorant can also cause the prepared poultry carcass to rot quickly, thereby preventing the possibility of selling it again. The injected prepared poultry carcass will show green and red colors to mark it, and has the advantages of no pollution, no toxic side effects, and good treatment effect.

[0037] Example 2. The present invention proposes a harmless poultry marking odorant, including a composition, wherein the composition includes the following ingredients: 40% water, 12% skatole, 6% isovaleric acid, 6% dimethylamine, 6% thiol, 2% anaerobic bacteria, 2% nitrifying bacteria, 3% edible red pigment, 3% edible green pigment, 8% iron dioxide, 7% sodium chloride, 4% vitamins and 1% enzyme.

[0038] Comparing this embodiment with the first embodiment, the contents of skatole, isovaleric acid, dimethylamine and thiol in this embodiment are relatively low, so that within a certain period of injection, the odor is not as strong as that in the first embodiment, but the color of the mark is darker.

[0039] Example 3. The present invention proposes a harmless treatment poultry marking odorant, including a composition, wherein the composition includes the following ingredients: 40% water, 17% skatole, 8% isovaleric acid, 8% dimethylamine, 8% mercaptan, 8% iron dioxide, 7% sodium chloride, and 4% vitamins.

[0040] Comparing this embodiment with the first embodiment, no anaerobic bacteria, nitrifying bacteria and enzymes are added in this embodiment, so that compared with the poultry marking odorant in the first embodiment, the poultry marking odorant in this embodiment injected into the poultry carcasses corrodes more slowly than that in the first embodiment, and the speed at which the poultry carcasses produce skatole is also slower.

[0041] It should be understood that the above specific embodiments of the present invention are only used to illustrate or explain the principles of the present invention, and do not constitute a limitation of the present invention. Therefore, any modifications, equivalent substitutions, improvements, etc. made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. In addition, the appended claims of the present invention are intended to cover all changes and modifications that fall within the scope and boundaries of the appended claims, or the equivalent forms of such scope and boundaries.

Claims

1. A harmless poultry marking odor agent, comprising a composition, characterized in that: The composition comprises the following ingredients: 40% water, 12-17% skatole, 6-8% isovaleric acid, 6-8% dimethylamine, 6-8% thiol, 0-2% anaerobic bacteria, 0-2% nitrifying bacteria, 0-3% edible red pigment, 0-3% edible green pigment, 5-8% iron dioxide, 3-8% sodium chloride, 4% vitamins and 0-1% enzyme.

2. The harmless poultry marking odorizer according to claim 1, characterized in that: The skatole, isovaleric acid, dimethylamine and mercaptans are the main odor sources.

3. The harmless poultry marking odorizer according to claim 1, characterized in that: The enzyme is indoleacetic acid decarboxylase.

4. The harmless poultry marking odorizer according to claim 1, characterized in that: The edible red pigment and the edible green pigment are marking substances.

5. The harmless poultry marking odorizer according to claim 1, characterized in that: The composition has a short shelf life.

6. The harmless poultry marking odorizer according to claim 1, characterized in that: The composition comprises the following ingredients: 40% water, 15% skatole, 7% isovaleric acid, 7% dimethylamine, 7% thiol, 1% anaerobic bacteria, 1% nitrifying bacteria, 2% edible red pigment, 2% edible green pigment, 7% iron dioxide, 6% sodium chloride, 4% vitamins and 1% enzyme.

7. The harmless poultry marking odorizer according to claim 1, characterized in that: The composition comprises the following ingredients: 40% water, 12% skatole, 6% isovaleric acid, 6% dimethylamine, 6% thiol, 2% anaerobic bacteria, 2% nitrifying bacteria, 3% edible red pigment, 3% edible green pigment, 8% iron dioxide, 7% sodium chloride, 4% vitamins and 1% enzyme.

8. The harmless poultry marking odorizer according to claim 1, characterized in that: The composition comprises the following ingredients: 40% water, 17% skatole, 8% isovaleric acid, 8% dimethylamine, Mercaptan 8%, iron dioxide 8%, sodium chloride 7%, vitamin 4%.