Chinese fan palm leaf fermented material capable of improving Chicken texture and preparation method of Chinese fan palm leaf fermented material
A technology of palm leaf and fermented material is applied in the field of animal husbandry to achieve the effects of fragrant smell, enhancing antioxidant capacity and increasing nutrient content
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[0014] The technical solutions in the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. All other simple deformations or modifications made without departing from the core of the present invention fall within the protection scope of the present invention.
[0015] A palm leaf fermented material for improving the texture of chicken. The weight parts (kg) of the raw materials are: 150 palm leaf, 13 bean dregs, 7 eel powder, 3 milk, 4 astragalus, 2 sugar beet, and Candida utilis Liquid 2, jujube root 5, calabash vine 4, cactus 3, Sophora japonica flower 4, cabbage heart 5, mung bean sprout juice 6, bayberry leaf powder 3, pumpkin powder 5, pork protein powder 2, longan powder 2, corn syrup 1.
[0016] The preparation method of the palm leaf fermented material of described improved chicken texture, comprises the following steps:
[0017] (1) Wash and dry the palmetto leaves trimmed from the palmetto leave...
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