41 results about "Porcine bone" patented technology

Disclosed herein is an improved Bone Tendon Bone graft for use in orthopedic surgical procedures. Specifically exemplified herein is a Bone Tendon Bone graft comprising one or more bone blocks having a groove cut into the surface thereof, wherein said groove is sufficient to accommodate a fixation screw. Also disclosed is a porcine bone tendon bone graft for use in orthopedic procedures. Also disclosed are multiple embodiments of assembled bone tendon bone blocks for use in orthopedic surgeries. Additionally, a method of harvesting grafts that has improved efficiency, increases the quantity of extracted tissue and minimizes time required by surgeon for implantation is disclosed.

Disclosed herein is an improved Bone Tendon Bone graft for use in orthopedic surgical procedures. Specifically exemplified herein is a Bone Tendon Bone graft comprising one or more bone blocks having a groove cut into the surface thereof, wherein said groove is sufficient to accommodate a fixation screw. Also disclosed is a porcine bone tendon bone graft for use in orthopedic procedures. Also disclosed are multiple embodiments of assembled bone tendon bone blocks for use in orthopedic surgeries. Additionally, a method of harvesting grafts that has improved efficiency, increases the quantity of extracted tissue and minimizes time required by surgeon for implantation is disclosed.

Disclosed herein is an improved Bone Tendon Bone graft for use in orthopedic surgical procedures. Specifically exemplified herein is a Bone Tendon Bone graft comprising one or more bone blocks having a groove cut into the surface thereof, wherein said groove is sufficient to accommodate a fixation screw. Also disclosed is a porcine bone tendon bone graft for use in orthopedic procedures. Additionally, Also a method of harvesting grafts that has improved efficiency, increases the quantity of extracted tissue and minimizes time required by surgeon for implantation is disclosed.

The invention provides an emulsified sausage with unique flavor. The emulsified sausage comprises the raw materials in parts by mass: 25-30 parts of shoulder pork, 20-26 parts of peeled chicken breast meat, 2-5 parts of peel mud, 1-2 parts of edible salt, 0.1-0.5 part of sodium tripolyphosphate, 15-20 parts of iced water, 0.01-0.03 part of red rice starter, 0.01-0.05 part of sodium nitrite, 1-5 parts of soy isolate proteins, 0.01-0.05 part of TG enzyme, 0.1-0.5 part of carrageenan, 0.05-0.1 part of white pepper powder, 0.01-0.05 part of garlic powder, 0.1-0.5 part of shallots, 0.1-0.5 part of aginomoto, 0.2-0.5 part of porcine bone marrows 300, 0.1-0.5 part of spice meat essence paste, 0.05-0.1 part of meat-flavored essence oil, 0.05-0.1 part of potassium sorbate, 1-5 parts of white granulated sugar, 1-5 parts of sodium lactate, 2-6 parts of corn starch, 0.1-0.5 part of edible salt and 0.08-0.12 part of iso-VC sodium. The emulsified sausage is chewy, tastes crispy, has rich nutrition and unique flavor and is convenient to eat.

The invention discloses a method for making porcine bone monosodium glutamate, belongs to the technical field of food biology, and relates to a method for making bone monosodium glutamate by using porcine bones and component analysis of the bone monosodium glutamate. The method comprises the following main processes of: cleaning, crushing and curing the porcine bones, regulating the pH of bone juice of 55 to 60 DEG C to 7.0, adding 0.1 to 0.3 percent of papain (based on the mass of the substrate), performing enzymolysis for 3 to 4 hours, performing vacuum concentration till the solid content is 30 to 40 percent, performing Malilard reaction for 20 minutes at the temperature of between 115 and 125 DEG C, and performing seasoning compounding, spray drying and microencapsulated inclusion to obtain a porcine bone monosodium glutamate product. By implementing the technology, the additional value of bone products is promoted, and certain protein resources difficultly developed previously are utilized in a form of polypeptide or amino acid food. The bone monosodium glutamate product produced by the method preserves nutrition, fragrance and fresh components in fresh bones, has natural mellow pork flavor characteristic, and is a high-quality flavor and nutrition enhancing agent.

Disclosed herein is an improved Bone Tendon Bone graft for use in orthopedic surgical procedures. Specifically exemplified herein is a Bone Tendon Bone graft comprising one or more bone blocks having a groove cut into the surface thereof, wherein said groove is sufficient to accommodate a fixation screw. Also disclosed is a porcine bone tendon bone graft for use in orthopedic procedures. Additionally, Also a method of harvesting grafts that has improved efficiency, increases the quantity of extracted tissue and minimizes time required by surgeon for implantation is disclosed.

The invention relates to the technical field of stem cell culture and identification, and in particular relates to a culture and identification method for very small porcine embryonic-like stem cells of cloven-hoofed animals. The method comprises the following technical contents: (1) separating same roaster myoblasts and preparing a myoblast feeder layer; (2) inoculating the separated very small embryonic-like stem cells of porcine bone marrow into the myoblast feeder layer, and carrying out culture with an RPMI 1640 culture medium, adding cytokines to carry out culture and amplification on the very small embryonic-like stem cells; and (3) identifying the very small embryonic-like stem cells by morphology, immunofluorescence and genetic level series. The efficient culture method and accurate identification steps for the very small embryonic-like stem cells provided by the invention have great application prospects; and an important technical support is provided for further research on the very small embryonic-like stem cells.

The invention discloses a cream-flavored leech culture feed and a preparation method thereof. The cream-flavored leech culture feed comprises the following raw materials in parts by weight: 150-170 parts of shrimp bran, 10-20 parts of Pu'er tea-leaf, 40-60 parts of fresh porcine blood, 70-80 parts of soybean meal, 30-40 parts of porcine bone marrow, 2-3 parts of yoghourt, 20-30 parts of rice washing water, 0.4-0.6 part of molasses, 0.2-0.3 part of a yeast extract, 0.1-0.2 part of EM zymocyte, 0.3-0.5 part of dairy salt, 3-5 parts of watery cream, 0.1-0.2 part of sucrose fatty acid ester and 0.4-0.6 part of glucose syrup. The end product is in the state of micro-powder, can be easily dissolved or suspended in water, can be adsorbed on sponge for feeding, is easy for ingestion and digestion in comparison with common large-particle-diameter feeds, and is easy to store and long in guarantee period.

The present invention discloses a natural meat flavor prepared from a porcine bone, characterized by comprising the following ingredients in parts by weight: 400-500 parts of porcine bone, 8-12 parts of glucose, 4-8 parts of cysteine, 4-6 parts of thiamine, 3-7 parts of xylose, 10-15 parts of glycine, and 5-9 parts of soy protein hydrolysate. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase the bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bone to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. With enzyme, the bone soup is hydrolyzed into the hydrolysates abundant with free amino acids and low molecular weight polypeptides, to facilitate the Maillard reaction; the glycine added to the hydrolysates can improve the meat aroma, and make the aroma stronger and fuller; the addition of the soy protein hydrolysate leads to the increase in the meat aroma of the meat flavor, reduction in the addition of the porcine bone extracts and reduction in the preparation cost.

The invention relates to a sauced pig foreleg. The sauced pig foreleg comprises the following components in parts by weight: main material: 800-1200 parts of pig foreleg; auxiliary materials: 30-50 parts of coarse granulated sugar, 15-30 parts of coarse salt, 0.3-0.5 part of star anise, 1-8 parts of garlic, 0.4-0.7 part of ginger splices, 0.2-0.4 part of cinnamon, 2-5 parts of lobster sauce, 2-5 parts of mace, 2.0-3.0 parts of small fennel, 0.08-0.50 part of ethyl maltol, 0.9-1.4 parts of porcine bone marrow liquid extract, 40-60 parts of dark soy sauce, 40-60 parts of cooking wine, 5-15 parts of red skin, 70-80 parts of oyster juice, 20-30 parts of cumin and 1000-1500 parts of water. A finished product of the sauced pig foreleg disclosed by the invention has the advantages of attractive color and luster and thick sauce, and when the sauced pig foreleg is eaten by a consumer, the sauced pig foreleg can be directly torn with the hands or sliced for stir-frying for eating, the consumer can select the eating method based on personal preferences, and the eating is convenient.

The invention provides high-calcium mutton shashlik and a preparation method thereof. The mutton shashlik is characterized by being prepared from the following raw materials in parts by weight: 250-300 parts of mutton, 2-3 parts of omei mountain bamboo juvenile leaf, 1-1.5 parts of lysimachia fortunei maxim, 2-2.3 parts of clam shell, 1-1.5 parts of sweetcane culm dregs, 1.5-1.8 parts of cow pea pod, 1.8-2 parts of hedge glorybind flower, 1.8-2 parts of ginseng rhizome, 1.2-1.5 parts of featherycleft horsegentian root, 8-9 parts of tomato, 10-11 parts of mung bean sprout, 10-12 parts of porcine bone, 12-15 parts of wheat germ, 7-8 parts of baby cabbage, 3-4 parts of jam, 5-6 parts of hawthorn lyophilized powder, 40-45 parts of mung bean soup, and 10-11 parts of nutrition additive. The high-calcium mutton shashlik is rich in calcium to facilitate growth and development of skeleton, is tender in meat quality and convenient to eat, can be easily chewed and digested, and has high nutrition; the flavor of wheat and mung bean is infused into mutton, so that the mutton shashlik is unique in flavor, and tastes tender. Furthermore, the mutton shashlik has the effects of clearing heart and inducing diaphoresis, tonifying kidney and strengthening spleen, tonifying qi and beautifying, and dispelling wind and activating blood, and is a leisure health-care food.

The present invention discloses a strawberry jam with a highly effective calcium supplementation function, consisting of the following ingredients: strawberries, tofu, porcine bones, cyan juice, wax apples, green peppers, pumpkin, mushroom, rockcandy, sodium salt, and gelatin. The cyan juice is prepared by juicing a mixture of barley leaves, mulberry leaves, broccolis, perilla leaves, artemisia selengensis, and angelica keiskei. The strawberry jam of the present invention is bright in color and strong in fruit aroma, and preserves nutrient contents of the strawberries to a great extend; aspergillus oryzae is inoculated in the jam manufacturing process to degrade hard-to-absorb substances in the raw materials of the jam, thereby improving the nutritional value and facilitating digestion and absorption; the adding of the tofu and porcine bone makes the jam abundant with calcium, and in conjunction with the cyan juice and wax apples, absorption of calcium by the human body is facilitated, and the calcium utilization rate is maximized.

The invention discloses an immortalized porcine macrophage cell strain as well as a construction method and an application thereof, and belongs to the technical field of bioengineering. The immortalized porcine macrophage cell strain provided by the invention is obtained by co-transfecting immortalized genes SV40LT and hTERT into primary porcine bone marrow-derived macrophages in a lentivirus infection manner, the provided immortalized porcine macrophage cell strain is suitable for culturing African swine fever virus, can obtain high virus titer, is reliable and stable, can be continuously passed, and can be effectively applied to immunological research in the aspect of resisting African swine fever virus infection and production of African swine fever virus vaccines.

The invention relates to the field of feeds for beasts and birds, and particularly relates to a special feed for laying hens in winter. The feed is prepared from the following raw materials in parts by weight: 80-100 parts of rice bran, 30-40 parts of rye bran, 150-160 parts of corns, 45-50 parts of wheat straw, 35-40 parts of sweet potato seedlings, 15-20 parts of white radish sprouts, 8-10 parts of potato peels, 10-15 parts of peanut powder, 15-20 parts of sweet potato leaves, 2-3 parts of porcine bone powder, 1-2 parts of calcium hydrophosphate, 1-2 parts of chicken feather meal, 1-2 parts of black fungus powder, 2-3 parts of semen sesami nigrum powder, 1-2 parts of palm oil, 3-5 parts of gynura crepidioides, a defined amount of salt and 4-5 parts of a phagostimulant. According to the special feed, on the basis of the physiological characteristics of the laying hens in winter, the proportion of a refined feed is reduced in the proportion of the feed, and the content of a course feed is increased; the feed contains abundant mineral substances, various vitamins and trace elements, so that the food intake and the laying rate of the laying hens keep high in winter.

The present invention discloses a spiced meat flavor for eliminating fishy and mutton smell, characterized by consisting of the following raw materials in parts by weight: 500 to 600 parts of porcine bone, 10 to 12 parts of glucose, 7 to 9 parts of cysteine, 5 to 7 parts of thiamine, 2 to 4 parts of fennel powder, 3 to 5 parts of pepper powder, 1 to 2 parts of star anise powder, 0.6 to 0.8 part of cinnamon powder, 0.4 to 0.6 part of cloves powder, 7 to 8 parts of Chinese wolfberry powder, 2 to 4 parts of onion powder, and 12 to 14 parts of hydrolyzed vegetable protein. The process of the present invention comprises the steps that: the porcine bone is frozen first to increase bone brittleness which facilitates puffing performed on the porcine bone; then calcination is performed on the puffed porcine bonet to change minerals in the porcine bone into active absorbable mineral ions which are easy for uptake by the human body. Bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acids and low molecular weight peptides which is easy for the Maillard reaction; and spiced condiments, such as the fennel and pepper, added in the hydrolysate can eliminate the unpleasant odor of such food with fishy smell, urine smell and mutton smell, making the food have special flavor, stimulating human sense of smell and enhancing people's appetite.

The invention discloses a method for improving in-vitro development efficiency of porcine cloned embryos. The method comprises the following steps of: performing molecular identification on bone marrow-derived mesenchymal stem cells, and establishing a method capable of identifying the purity of the cells by using a few cells through a 6-channel flow type technology; performing gene modification on the porcine bone marrow mesenchymal stem cells to obtain porcine bone marrow mesenchymal stem cells for expressing multiple reprogramming factors; and separating out positive porcine bone marrow mesenchymal stem cells by using a fluorescent flow type separation method, continuously culturing the positive porcine bone marrow mesenchymal stem cells for 3 to 7 days, performing nuclear transfer on the cultured cells serving as nuclear donor cells, and studying the influence of 4RFs-3days, 6RFs-3days, 4RFs-7days and 6RFs-7days pMSC serving as nuclear donor cells on the improvement of the development efficiency of the porcine cloned embryos. The results show that the 4RFs-7days pMSC can well promote fission of the cloned embryos and formation of blastospheres, the cloned embryos can form a homogeneous state with uniform cell quantity, and a foundation is laid for efficiently cloning adult high-quality pig varieties in large scale.

The invention discloses an immortalized pig bone marrow macrophage as well as a construction method and application thereof. The construction method comprises the following steps: transfecting porcine bone marrow macrophages by using a first recombinant plasmid containing a nucleotide sequence as shown in SEQ ID NO.1, then culturing the transfected cells, and separating out cell monoclone. Furthermore, the immortalized porcine bone marrow macrophage is modified in a manner of transfecting the immortalized porcine bone marrow macrophage with a second recombinant plasmid and a third recombinant plasmid containing nucleotide sequences as shown in SEQ ID NO.2 and SEQ ID NO.3. The invention further provides a preparation method of the immortalized porcine bone marrow macrophage. The construction and transformation methods of the immortalized pig bone marrow macrophage line provided by the invention are simple and easy to operate, the obtained immortalized pig bone marrow macrophage line has the remarkable characteristic of continuous passage, and the virus sensitivity is high after the immortalized pig bone marrow macrophage line is transformed.

The invention discloses holly leaf feed for prolonging the egg-laying peak of chickens, and a preparation method for the feed. The feed comprises the following raw materials in parts by weight: 300-340 parts of holly leaves, 12-14 parts of pepper meal, 15-18 parts of cherry seed residues, 2-3 parts of endothelium corneum gigeriae galli powder, 5-7 parts of cantaloupe juice, 26-28 parts of red bean dregs, 13-15 parts of black rice flour, 7-8 parts of melon skin powder, 2-3 parts of pepper water, 2-3 parts of tea seed oil, 1-2 parts of salted goose, 3-4 parts of needle mushroom, 2-3 parts of fistular onion stalk, 27-29 parts of wheat protein powder, 4-5 parts of white sesame powder, 4-6 parts of mango residues, 5-8 parts of duck blood powder, 0.3-0.5 part of a natto bacillus leavening agent, 1-2 parts of isomaltitol, 3-4 parts of porcine bone marrow powder and 2-3 parts of egg shell powder. The feed is fragrant, attractant, excellent in palatability and rich and various in nutrition, can increase egg laying rate of the chickens, prolongs the egg-laying peak of the chickens, improves the egg production of the chickens, and improves the delicious degree of eggs; the eggs are excellent in color of egg yolk and albumen, large in size and excellent in appearance.

The present invention discloses a high protein content healthcare and nutrition flavor and a preparation method therefor, characterized by comprising the following ingredients in parts by weight: 600-640 parts of porcine bone, 9-13 parts of glucose, 12-14 parts of cysteine, 9-11 parts of thiamine, 8-10 parts of corn gluten meal, 5-6 parts of almond flour, 4-6 parts of skim milk powder, 3-5 parts of polygonatum powder, 1-2 parts of holothurian pollen, 3-4 parts of eucommia ulmoides powder, 2-3 parts of turtle jelly, 6-8 parts of kidney bean powder, 4-5 parts of curry powder, and 3-6 parts of lotus pollen. In the process of the present invention, the porcine bone is frozen first, so that the bone brittleness increases, and the puffing is facilitated; and calcination performed after the puffing transforms the porcine bone minerals into the active absorbable mineral ions, to facilitate uptake by the human body. The addition of the high-protein food materials, such as the corn gluten meal, almond and skim milk powder, increases the protein content in the flavor, and meets people's daily requirements; the addition of the holothurian pollen and kidney bean improves the dietary pattern and makes the uptake by the human body easier; and the addition of the traditional Chinese medicines, such as the gracile and eucommia ulmoides, leads to the health functions of kidney nourish and bone strengthening.

The invention provides a natural meaty essence and a preparation method thereof. The natural meaty essence comprises a type odor, a peak odor, an adjuvant and a fixative, wherein the type odor is prepared from the following raw materials in part by weight: porcine ossein, porcine bone oil, HVP (Hydrolyzed Vegetable Protein), cysteine, glutamic acid, glycine, furanone, edible salt, glycerol, cinnamon powder, black pepper, ginger powder, myristica oil, cold pressed ginger oil, zanthoxylum oil, garlic oil, onion oil and glucose. The preparation method of the natural meaty essence comprises the following steps of: adding the prepared peak odor into the type odor; then modifying the mixture of the type odor and the peak door by using the adjuvant; and finally treating the modified essence by using the fixative. The natural meaty essence has the beneficial effects that: the aroma characteristic of the natural meaty essence is obvious due to the addition of the peak odor, the adjuvant and the fixative; and the natural meaty essence has the advantages of real aroma, strong natural sense, long aroma retention time and the like.

The invention provides barley-flavored mutton shashlik and a preparation method thereof. The mutton shashlik is prepared from the following raw materials in parts by weight: 450-500 parts of mutton, 1-1.3 parts of divaricate saposhnikovia root, 1.2-1.6 parts of eucommia, 2-2.2 parts of ixeris chinensis, 1.8-2 parts of fortune paulownia flower, 1.3-1.5 parts of perilla leaf, 1.4-1.6 parts of hindu lotus seed-coat, 2.2-2.4 parts of jagged-leaved oak seed, 1-1.2 parts of lasianthus chinensis leaf, 18-20 parts of mineral water, 5-6 parts of porcine bone marrow, 6-7 parts of bran ultrafine powder, 10-12 parts of barleycorn, 3-4 parts of butter, 50-55 parts of maize flour, 30-40 parts of pomegranate wine, and 10-11 parts of nutrition additive. The barley-flavored mutton shashlik is rich in nutrition, convenient and sanitary, and comprehensive in color, flavor and taste; the mutton smell can be effectively removed after the mutton shashlik is pickled; the mutton tastes pure and rich, can be well cooked and easily chewed and does not stick slits among teeth after the mutton is steamed; barley-flavor and wine flavor can be filtrated into the mutton shashlik due to the flavoring paste prepared from the barleycorn and pomegranate wine. Furthermore, the mutton shashlik has the effects of dispelling wind and relieving exterior syndrome, tonifying liver and kidney, reducing blood pressure, and regulating vital energy and middle warmer.

The invention provides a meatball, which consists of the following components by weight: 300-500 parts of chicken breast meat, 200-300 parts of chicken leg meat, 100-300 parts of pork belly, 10-22 parts of chicken skin, 5-15 parts of table salt, monosodium glutamate 1-5 parts, white sugar 5-18 parts, phosphate 0.1-1 part, ginger powder 0.1-1 part, pig bone marrow paste 0.1-1 part, sesame oil 1-5 parts, onion 30-50 parts, soybean textured protein 8 ‑20 parts, 20‑30 parts of potato starch, 30‑50 parts of corn starch, 30‑50 parts of soy sauce, 30‑50 parts of ice water. The invention is rich in nutrition, and pork belly is added, the meat is juicy, tender and delicious, and potato starch and corn starch are added instead of ordinary flour, so that the meatballs have a soft and delicate taste, are not easy to absorb oil, and can meet people's dietary requirements.

Bone jelly with tomato is made from the following materials according to parts by weight: 30-35 parts of tomato, 10-11 parts of edible salt, 3-4 parts of sodium glutamate, 25-30 parts of porcine bone, 1-1.5 parts of lactic acid bacteria powder, 6-8 parts of glucose, 15-20 parts of porcine skin, 3-4 parts of anise, 3-4 parts of fennel, 1-2 parts of chicken extract, 1-1.5 parts of Radix Ophiopogonis, 0.5-1 part of Radix Scrophulariae, 0.5-1 part of Caulis Dendrobii, 1-2 parts of Radix Polygonati Officinalis and the like; as to the bone jelly with tomato of the invention, natural meat skin as jelly material is made into a jelly condiment that melts easily, is rich in nutrition and delicious in taste, whole tomato juice and bone powder are added to the condiment to provide rich vitamins and calcium, and in collocation with traditional Chinese medicine extracts from such as Radix Platycodonis, Radix Ophiopogonis and Radix Scrophulariae, the effects of tonifying yin and nourishing blood and tonifying iron are achieved; broken-wall yeast powder is used to improve delicacy and as a condiment, and good taste is brought.

The invention discloses a preparation method of porcine bone protein, and belongs to the technical field of biology. The preparation method has the advantages that porcine bone is pretreated through citric acid solution soaking and vitamin C solution soaking; compounding is performed; two kinds of enzymes are used for performing compound enzymatic hydrolysis; the hydrolysis degree and the antioxidation capability of the porcine bone protein are obviously improved.

The invention belongs to the field of aquaculture, and specifically discloses bait for treating grass carp enteritis. The bait is prepared from a composition, wherein the composition is prepared from 20 to 30 parts of wheat bran, 8 to 10 parts of ovine bond powder or porcine bone powder, 8 to 10 parts of yellow bean dregs, 8 to 12 parts of chicken blood powder, 10 to 15 parts of carrot powder, 5 to 7 parts of mixture of lactococcus lactis, enterococcus faecium and enterococcus mundtii, 10 parts of sweetgum leaves, 7 parts of herba euphorbiae humifusae, 2 parts of goldhair hedyotis herb, 1 part of root of cinnamomum camphora and 1 part of herba moslae. The bait disclosed by the invention not only can supplement nutrients needed for vital movement of grass carp, but also has the effects of clearing heat and detoxifying, the balance of a fish body can be regulated, the immunity of the fish body can be increased, bacteria can be conscientiously killed, and the health can be recovered.

The present invention discloses a porcine bones made sweet flavor, characterized by comprising the following raw materials in parts by weight: 550-600 parts of porcine bones, 12-14 parts of glucose, 8-10 parts of cysteine, 7-8 parts of thiamine, 8-10 parts of maltose, 5-7 parts of malt sugar, 2-3 parts of myrcia powder, 3-5 parts of shellfish powder, 2-4 parts of chilli pepper powder, 1-2 parts of dry ginger root powder, 0.8-1.2 parts of pepper powder, and 4-6 parts of tangerine peel powder. According the process of the present invention, porcine bones are first frozen to increase the brittleness for easier puffing of pork bones, and calcination is performed on the puffed pork bones to turn minerals of the porcine bones into active absorbable mineral ions to facilitate uptake by the human body. The added maltose and malt sugar, etc, add sweetness to the flavor, good for people who have a sweet tooth.

The invention relates to a formula of multi-bone-soup rice noodles and a production process thereof. The formula is composed of the following raw materials in parts by weight: 80-120 parts of rice, 30-50 parts of buckwheat, 20-30 parts of wheat germ, 35-45 parts of polished round-grained rice, 25-30 parts of glutinous rice, 15-20 parts of sorghum, 12-15 parts of bovine bone, 10-14 parts of sheep bone, 10-12 parts of porcine bone, 8-10 parts of dog bone, 6-8 parts of chicken clavicle, 6-9 parts of duck clavicle and 3-5 parts of turtle shell. The formula is reasonable and practical, the production process is simple and low in processing cost, and the multi-bone-soup rice noodles produced by adopting the formula and the production process are high in nutritional value and good in mouthfeel; and the bone soup formed by boiling multiple animal bones over warm fire for a long time is added to the rice noodles, and protein, multiple amino acids and fat in the bones are dissolved into the rice noodles, so that the rice noodles are delicious and good in nutrition.

The invention provides for the use of an improved xenograft bone particulate with respect to osteo-integration and bone remodeling, while diminishing the primate-to-pig immunological response using established bone-processing technique. Work was carried out using undecalcified bone to determine immunocompatibilty and bone remodeling potential of processed porcine bone struts following onlay graft implantation. New bone formation was evident, including the infiltration of cellular materials responsible for fusion and bone reconstruction.

The invention provides a salt-resistant and alkali-resistant composition containing folium isatidis. The composition is characterized by comprising folium isatidis. The invention further provides a preparation method of the salt-resistant and alkali-resistant composition containing folium isatidis. The preparation method is characterized by including the step that a precursor is prepared, wherein alga powder, soybean powder and cane sugar water are mixed according to the ratio, porcine bone soup is added and boiled for 20-25 min with big fire, the mixed liquid is sealed and stored after being cooled, the temperature is preserved at 25-27 DEG C, unsealing and ventilation are conducted every 3-8 days, storage is conducted for 25-30 days, and cane sugar is added according to the proportion after unsealing and dissolved. After the composition prepared through the method is mixed with saline-alkali cultivated land, the pH value of soil can be reduced, soil bulk density is reduced, and soil porosity is increased.

The present invention discloses a barbecue high-fiber flavor, characterized by comprising the following raw materials in parts by weight: 500-550 parts of porcine bones, 10-14 parts of glucose, 12-14 parts of cysteine, 8-12 parts of thiamine, 3-5 parts of soybean powder, 2-3 parts of pepper powder, 1-2 parts of cumin powder, 3-4 parts of asparagus powder, 1-2 parts of palm oil, 4-5 parts of bitter gourd powder, 2-3 parts of dried small shrimp powder, 4-6 parts of puerarin powder, 1-3 parts of flaxseed powder, and 2-4 parts of nori powder. According to the process of the present invention, porcine bones are first frozen to increase the brittleness for easier puffing of the porcine bones, and calcination is performed on the puffed porcine bones to turn minerals of the porcine bones into active absorbable mineral ions to facilitate uptake by the body. The added soybean and asparagus make the flavor contain a large amount of dietary fiber and compensate for nutrients that meat does not have, and the added pepper powder, cumin powder and dried small shrimp improve the taste of the flavor and make the flavor unique in taste, delicious and nutritious.