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133 results about "Pig intestine" patented technology

Both large and small intestine (typically pig) is eaten throughout China. Large intestine is called feichang, literally "fat intestine" because it is fatty. Small intestine is called zhufenchang, literally "pig powder intestine" because it contains a white, pasty or powdery substance.

Chinese herbal medicine composite probiotic feed additive for pigs and preparation method of additive

The invention discloses a Chinese herbal medicine composite probiotics feed additive for pigs and a preparation method of the Chinese herbal medicine composite probiotics feed additive. The Chinese herbal medicine composite probiotics feed additive for the pigs consists of a composite Chinese herbal medicine fermentation material, bacillus, saccharomycetes and lactic acid bacteria. The composite Chinese herbal medicine fermentation material comprises the following ingredients in parts by weight: 5-6 parts of Astragalus membranaceus, 2-3 parts of honeysuckle, 1-2 parts of bean pulp and 1-2 parts of bran. The quantity ratio of the bacillus to the lactic acid bacteria to the saccharomycetes is (6-5):(4-3):(2-1), and the total amount of viable bacteria in each gram of product is more than 2.0*109. Chinese herbal medicines are used as fermentation substrates, and three kinds of probiotics are added to perform fermentation, and therefore, the additive contains the effective constituents of the Chinese herbal medicines and the probiotics are enhanced. The Chinese herbal medicine composite probiotics feed additive for the pigs adjusts the microecological balance of the pig intestines, reduces the intestines problems, promotes the growth, enhance the anti-stress capability and immunity of the pigs, reduces the feed conversion ratio, improves the quality of meat, reduces the foul smell of faeces, improves the breeding environment and increases the economic benefits of pig raising.
Owner:BEIJING CENT BIOLOGY CO LTD

Artificially simulated pig stomach and intestine digestive fluid, preparation method and application of digestive fluid

ActiveCN104297372AScientific in vitro evaluationObjective in vitro evaluationComponent separationMycotoxinSorbent
The invention discloses an artificially simulated pig stomach and intestine digestive fluid, a preparation method and application of the digestive fluid. The preparation method comprises the following steps: mixing pig compound feed and artificial gastric fluid according to a ratio of 1g to (3-3.5mL), adjusting the pH to be 1.5-2.0, oscillating at 39+/-1 DEG C for 1-2 hours, cooling to 4+/-1 DEG C, centrifuging 8000-9000g at 4+/-1 DEG C for 5-10 minutes, and taking liquid supernatant as the artificially simulated pig stomach digestive fluid; and adding artificial intestinal fluid which is 3 times of the volume of a sediment obtained by centrifuging, adjusting the pH to be 6.8+/-0.2, oscillating at 39+/-1 DEG C for 1-2 hours, cooling to 4+/-1 DEG C, centrifuging 18000-20000g at 4+/-1 DEG C for 5-10 minutes, and taking liquid supernatant as the artificially simulated pig intestine digestive fluid. According to the artificially simulated pig stomach and intestine digestive fluid, the conditions such as the pH value and the temperature are consistent with the condition of a pig gastrointestinal tract; by virtue of digestion of special feed, the soluble components in the feed are introduced and are relatively consistent with the component of the pig digestive fluid, in the actual production; the scientific, objective and accurate in-vitro evaluation is carried out on adsorption rate of a mycotoxin absorbent in the pig; the method is simple and quick.
Owner:INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS

Bowel-relaxing noodle and preparation method thereof

The invention discloses a bowel-relaxing noodle, which is prepared from the following raw materials by weight: 40-50 parts of polished rice, 40-50 parts of red beans, 30-40 parts of hyacinth bean, 25-35 parts of wheat starch, 1-2 parts of Gernium wilfordii Maxim., 1-2 parts of Apocynum venetum, 1-2 parts of achyranthis bidentatae, 2-3 parts of cynanchum paniculatum, 20-30 parts of sweet potato, 15-20 parts of honey, 20-30 parts of pine kernel, 25-30 parts of kelp, 15-20 parts of leek, 10-12 parts of vinegar, 20-25 parts of pig intestine, 1-2 parts of a food improver and a proper amount of water. The noodle provided by the invention employs polished rice, red beans and hyacinth bean as main raw materials; red beans have good effects of moistening the intestines, relaxing bowel, lowering blood pressure, reducing blood fat, regulating blood glucose, preventing calculus, building body and slimming; hyacinth beans have effects of invigorating spleen, regulating the middle warmer, tonifying qi, transforming dampness and relieving summer heat; sweet potato has the effects of strengthening spleen, benefiting vital qi, widening intestines, relaxing bowels and promoting the production of body fluid to quench thirst; and leek has the effects of promoting appetite, warming, strengthening stomach, promoting gastrointestinal peristalsis, dissipating blood stasis, promoting blood circulation and detoxifying.
Owner:ANHUI BOTAO GRAIN & OIL DEV

Formula of feed with complete nutrients of laying hens and preparation method of feed

The invention discloses feed with complete nutrients of laying hens. The feed is prepared from the following raw materials in parts by weight: 160-200 parts of corn gluten meal, 40-80 parts of soybean meal, 40-60 parts of wheat bran powder, 20-40 parts of sorghum rice, 6-8 parts of malt roots, 4-6 parts of pig rice rolls, 3-5 parts of common ducksmeat herb, 1-2 parts of vitamin B complex, 4-6 parts of freshwater shrimp meal, 3-4 parts of licorice powder, 2-3 of fennel powder, 3-5 parts of shaddock peel, 4-5 parts of lavender, 4-6 parts of raspberries, 4-5 parts of auxiliaries and a proper amount of water. The feed can provide comprehensive nutrient elements required during a period of egg laying to laying hens to enhance immunity and disease resistance of laying hens, thereby effectively lowering costs and risks of laying hen farming and increasing economic benefits of laying hen farming. The traditional Chinese medicine ingredients added into the feed can be absorbed sufficiently and then excreted and cannot generate a large quantity of residues in laying hens and eggs laid by the hens, thus having no medicine harm to people eating the laying hens or the eggs at last. Caesalpinia minax Hance roots and stems have functions of eliminating summer-heat, reducing swelling and relieving pain and itching. Spathodea campanulata fruits have functions of removing food stagnation, stopping dysentery, promoting blood circulation and arresting bleeding.
Owner:ANHUI YIMIN POULTRY

Low-temperature oil-removing production method of chicken intestine membrane protein powder through enzymolysis

The invention discloses a low-temperature oil-removing production method of chicken intestine membrane protein powder through enzymolysis. According to the low-temperature oil-removing production method, chicken intestines in which the fat content is high relatively are used as raw materials, and the steps of performing low-temperature cooking, performing centrifugation oil removing, performing protease enzymolysis, concentrating materials, performing spray drying and the like are sequentially performed, so that the fat content in the chicken intestines can be greatly reduced, and through enzymolysis, concentration and drying treatment, the protein powder is obtained. The content of peptide protein particularly the content of small peptide in the chicken intestine membrane protein powder is increased, so that digestion and absorption by animals are facilitated; through spray drying, finished products are high in biologicalactivity, golden in color and rich in fragrance. The chicken intestines are used as raw materials to produce the protein powder, so that waste resources can be effectively used, and the derive homology risks existing in the using process of using pig intestines asraw materials can also be reduced. The method provides a new concept for treating poultry scraps. Under the premise that waste is turned into wealth, the protein powder feed raw materials being highin economic value and good in feeding effect can be obtained.
Owner:秦皇岛速博曼科技有限公司

Preparation method of fried bean curd and beef with cayenne pepper

The invention relates to the technical field of snack food production, and specially, relates to a preparation method of fried bean curd and beef with cayenne pepper. The fried bean curd and beef with cayenne pepper is a ready-to-use food, has a fresh and delicious taste, is rich in nutrients and is convenient for taking. The technical scheme of the preparation method of the fried bean curd and beef with cayenne pepper comprises 1, cleaning up pig intestines, cooking the cleaned pig intestines and cutting the cooked pig intestines into strips, 2, cleaning up mushroom, sea-tangle, soya milk films and hot pepper and cutting the cleaned mushroom, the sea-tangle, the soya milk films and the hot pepper into strips, 3, cleaning up soybean sprouts, 4, marinating the materials of the strips obtained by the step 1 and the step 2 and the cleaned soybean sprouts by a marinating solution for 30 minutes, wherein the weight of the materials is equal to the weight of the marinating solution, 5, taking out the materials as main materials form the marinating solution and carrying out disinfection, 6, cooking specially-produced seasoning juice, pouring the specially-produced seasoning juice into the main materials and stirring uniformly, 7, carrying out conditioning for 30 minutes at a room temperature, 8, carrying out disinfection packaging, 9, individually preparing vermicelli bags and dried material bags, and 10, putting the vermicelli bags, dried material bags and forks into plastic bowls or paper bowls, and carrying out packaging.
Owner:山西百世特食品有限公司

Liver and kidney tonifying chilli sauce with milky aroma and making method thereof

The invention discloses liver and kidney tonifying chilli sauce with milky aroma. The liver and kidney tonifying chilli sauce is made of, by weight, 40-50 parts of chilli powder, 10-20 parts of eight-treasure porridge, 7-8 parts of nutrition additives, 15-18 parts of solanum tuberdsm, 4-5 parts of sausage, 5-6 parts of seaweed meal, 13-14 parts of dried shredded ginger, 4-5 parts of pig intestines powder, 18-19 parts of salted and fermented soya paste, 5-6 parts of onions, 8-9 parts of pale blue, 34-35 parts of fat pork, 5-6 parts of milk powder candy, 1.8-2.3 parts of flos farfarae, 2.3-2.5 parts of rhizoma cibotii, 0.8-1 part of ostracean powder, 0.9-1.2 part of caulis bambusae in taeniam and 1.2-1.5 parts of frangipane. According to the formulation, solanum tuberdsm, sausage, pale blue, milk powder candy and other components are added, rich nutritional ingredients are achieved, health is benefited, meanwhile, flos farfarae, rhizoma cibotii, caulis bambusae in taeniam and frangipane are added, the effects of moistening the lung and expelling flatulence, clearing heat and promoting dieresis, expelling wind-damp, tonifying the liver and kidney and strengthening the waist and knees are achieved, and the made sauce is delicious, capable of tonifying the body and suitable for being eaten by sub-health people.
Owner:合肥刘老四调味品厂

Secretly-made marinated large intestine

The invention discloses secretly-made marinated large intestines, and relates to the field of foods.The secretly-made marinated large intestines are made through the following steps that 1, conducting raw material treatment, specifically, washing and cutting off pig large intestines, putting the pig large intestines into boiled water to be boiled for 1 min, fishing out and washing clean the pig large intestines; step 2, pickling: putting the cleaned multiple sections of pig intestines into a container, adding ingredients, uniformly stirring, and pickling for 15 minutes; step 3, boiling: adding water into a pot, then putting the pickled pig intestines and ingredients into the pot, stirring and boiling with big fire. The raw materials of the pig intestines are cleaned with the rice washing water and the table vinegar, the pig intestines can be effectively sterilized, the sanitation of the raw materials is improved, and subsequent marinating is facilitated. Before marinating, the raw materials are pickled through water, sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, sodium bicarbonate, sodium carbonate, edible starch, papain, D-sodium ascorbate, cooking wine, ginger juice and table salt, impurities and peculiar smell of the pork intestines can be removed, and the taste of the marinated pork intestines is improved.
Owner:福州蛮将食品有限责任公司

Preparation method of beef sausages

The invention discloses a preparation method of beef sausages, and relates to the technical field of food processing. The preparation method of the beef sausages comprises the following steps: selecting clean and complete pig intestines; cutting the selected pig intestines into sections, wherein lengths of the intestine sections are within the range of 10-100 centimeters; uniformly chopping and beating exteriors of the flatly placed intestine sections by using a wood stick, and rinsing interiors of the intestine sections by using clear water; forcibly stretching the intestine sections; preparing stuffing, namely chopping beef, mashing the chopped beef into mashed beef, pouring egg liquid into the mashed beef and carrying out uniform mixing, wherein mass ratio of the mashed beef to the egg liquid is (10-18): 1, and then, adding seasonings and additives into the mixture and carrying out uniform stirring; filling the stuffing into the intestine sections until the intestine sections are fully filled, tightly compacting the filled intestine sections, and fastening up two ends of each intestine section; soaking the filled intestine sections in baijiu for 5-10 minutes, taking the soaked intestine sections out and placing the intestine sections in a steamer, and carrying out rapid heating so as to make the intestine sections tighten up, wherein the heating temperature is 50-70 DEG C; and then, carrying out airing and packaging. The beef sausages are non-greasy, good in tastes, long in storage times, high in health levels, rapid to tighten up, high in straightness and good in appearances.
Owner:ANHUI WINS ONE MEAT FOOD
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