Preparation method of cooling and refreshing drinking water drunk by pig after movement

Abstract

The invention provides a preparation method of cooling and refreshing drinking water drunk by a pig after movement. The preparation method comprises the following steps: (1) preparing the following raw materials in parts by weight: 1500 parts of filtrate obtained by carrying out filter pressing on uncongealed beancurd, 0.2 part of gypsum powder, 2 parts of table salt, 12 parts of table vinegar, 5 parts of morchella and 3 parts of waxberry; (2) cleaning up the morchella and waxberry with water, and then draining for later use; (3) soaking the cleaned morchella and waxberry in the table vinegar, sealing and soaking for 12-24 hours, and then carrying out filter pressing, so that table vinegar filtrate is obtained; and (4) adding the table vinegar filtrate into the filtrated obtained by carrying out filter pressing on the uncongealed beancurd together with the gypsum powder and table salt, fully stirring, and dissolving, so that the cooling and refreshing drinking water is obtained. The cooling and refreshing drinking water provided by the invention can rapidly achieve the effects of calming and eliminating dysphoria, is good in palatability and has the effects of preventing heatstroke and cooling; the cultural pig is excellent in meat quality and moderate in moisture, lean meat ratio is improved, an exquisite fragrance suffuses all around after cooking, a large number of vaccines and antibiotics are not used, resistance of the pig is improved through movement, and healthy and reassured pork is produced.

Description

technical field [0001] The invention relates to the field of breeding technology, in particular to a method for preparing refreshing drinking water for pigs to drink after exercising. Background technique [0002] Pig breeding technology is very mature. The traditional method of pig breeding is to provide different feeds according to different growth periods of pigs, and to limit the activity space of pigs, so that pigs can grow rapidly and gain weight in a short period of time. The purpose is to improve Improve the growth rate of live pigs and increase their slaughter rate. However, this traditional feeding method ignores the meat quality of pigs when pursuing the growth rate of pigs. Pork with excellent meat quality will overflow with aroma when cooking, and the room will be full of fragrance. Traditional feeding methods are the result of pursuing the growth rate of pigs. The quality of pork texture is not only related to the increase of lean meat ratio, but also relate...

AI Technical Summary

Problems solved by technology

[0003] With the development of the economy, people's living standards are also constantly improving, and people's demand for pork is increasing. Now the intensive and mechanized breeding of pigs has reached a considerable scale. In order to prevent pigs from getting sick, general farms must improve their resistance to pigs. In order to improve the disease ability and survival rate, a variety of antibiotics and other chemical drugs are often added to the feed. The pigs raised in this way generally have drug residues, which is very unfavorable to the human body. Moreover, the meat quality of pigs is poor, and people’s basic requirements for food no longer stay at If you want to eat enough, you need to eat safely and eat at ease. Therefore, pigs raised with drug residues have affected the consumer market and restricted the development of farmers.

[0004] Let pigs maintain a certain amount of exercise every day, which can improve the resistance of pigs, increase the lean meat ratio, and improve the quality of meat; but the sports of pigs are generally set up in outdoor playgrounds. After high-intensity exercise, it is necessary to replenish water and water in time. Avoid heatstroke in pigs; since the pig’s nostrils face downward and are closer to the ground, the pigs will inhale more foreign objects during running. After running, they are prone to panting and irritability, especially in hot summer.