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Traditional Chinese medicine compound for improving pork flavour and preparation method thereof

A technology of traditional Chinese medicine and flavor, which is applied in the field of traditional Chinese medicine compound recipes for improving pork flavor and its preparation, can solve the problems of pork quality reaching the best requirements, single aspect pork quality regulation, and loss of pork flavor, so as to enhance the immune function of the body and promote Healthy and orderly development, the effect of improving the flavor of pork

Inactive Publication Date: 2017-01-11
中悦兴农(北京)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern farming methods have improved the breeding efficiency, but due to the short growth cycle of pigs, the quality of the meat is poor, and the original flavor of pork is lost
At present, there have been many experimental studies on regulating the meat quality of pigs with the traditional Chinese herbal medicine theory in my country; Failure to achieve optimum pork quality

Method used

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  • Traditional Chinese medicine compound for improving pork flavour and preparation method thereof
  • Traditional Chinese medicine compound for improving pork flavour and preparation method thereof
  • Traditional Chinese medicine compound for improving pork flavour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Prescription quantity: 30 parts of motherwort, 40 parts of agrimony, 40 parts of chicken dung, 10 parts of cinnamon, 10 parts of cumin, 10 parts of herb, 10 parts of houttuynia, 10 parts of astragalus, 10 parts of Eclipta, 10 parts of wood Thief grass, 10 parts of Baiziren.

[0033] Preparation process: Take cinnamon, cumin, and atractylodes, soak in 10 times the amount of water for 3 hours, extract volatile oil for 10 hours, collect volatile oil, volatile oil and β-cyclodextrin in a weight ratio of 1:10, dry at 50 ° C, The extracted liquid medicine is stored in another device;

[0034] Decoct the medicinal residues after extracting volatile oil with motherwort, Agrimony, Gallus chinensis, Houttuynia cordata, Astragalus, Eclipta chinensis, Equisetum, and Baiziren, adding 12 times the amount of water and decocting twice, 1 hour each time , combine the extracts, filter, combine with the medicinal solution after extracting the volatile oil, concentrate under reduced press...

Embodiment 2

[0036] Take 10 parts of motherwort, 20 parts of agrimony, 20 parts of chicken dung, 20 parts of cinnamon, 20 parts of cumin, 20 parts of herb, 20 parts of houttuynia, 20 parts of astragalus, 20 parts of Eclipta, 20 parts of horsetail , 20 parts of Baiziren.

[0037] Preparation process: take cinnamon, cumin, and atractylodes atractylodes, soak in 8 times the amount of water for 1 hour, extract volatile oil for 8 hours, collect volatile oil, volatile oil and β-cyclodextrin in a weight ratio of 1:10, dry at 50 ° C, The extracted liquid medicine is stored in another device;

[0038] The dregs after extracting the volatile oil, motherwort, agrimony, chicken dung, houttuynia cordata, astragalus, echinacea, horsetail, and cypress kernels are decocted twice with 10 times the amount of water, each time for 2 hours , combine the extracts, filter, combine with the medicinal solution after extracting the volatile oil, concentrate under reduced pressure to a relative density of 1.25~1.27...

Embodiment 3

[0040] Take 20 parts of motherwort, 30 parts of agrimony, 30 parts of chicken dung, 15 parts of cinnamon, 15 parts of cumin, 15 parts of herb, 15 parts of houttuynia, 15 parts of astragalus, 15 parts of Eclipta, 15 parts of horsetail , 15 parts of Baiziren.

[0041] Preparation process: Take cinnamon, cumin, and atractylodes, soak in 12 times the amount of water for 1 hour, extract volatile oil for 6 hours, collect volatile oil, volatile oil and β-cyclodextrin at a weight ratio of 1:10, dry at 50 ° C, The extracted liquid medicine is stored in another device;

[0042] The dregs after extracting the volatile oil, motherwort, agrimony, chicken dung, houttuynia cordata, astragalus, echinacea, horsetail, and cypress kernels are decocted twice with 10 times the amount of water, each time for 2 hours , combine the extracts, filter, combine with the medicinal solution after extracting the volatile oil, concentrate under reduced pressure to a relative density of 1.20~1.25 (50°C), and...

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Abstract

The invention relates to a traditional Chinese medicine compound for improving pork flavour. The traditional Chinese medicine compound for improving the pork flavour is characterized by being composed of the following ingredients: motherwort, hairyvein agrimony, chinese fevervine herb and root, cinnamon, fennel, atractylode, houttuynia cordata, astragalus, herba ecliptae, scouring rush and platycladi seed. The traditional Chinese medicine compound for improving the pork flavour can improve metabolic function of a pork pig, can enhance body immune function of the pork pig and has no side effect, so that pork suffuses an exquisite fragrance all around, and retention of amino acids and unsaturated fat in the pork is promoted; and muscle of an experimental group added with the traditional Chinese medicine compound is obviously improved in fragrance and taste, and the experimental group is consistent with nutritional ingredients and fatty acid results of longissimus muscle of back, so that the traditional Chinese medicine compound provided by the invention can improve flavour quality of the pork, and demand of consumers on high-quality pork can be met.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine compound recipes, and relates to a traditional Chinese medicine compound recipe for improving pork flavor and a preparation method thereof. Background technique [0002] The modern pig industry is gradually shifting from production to market (consumer). In the past, in order to reverse the situation that the supply of pork products was in short supply, the breeding and nutrition workers of various countries have been committed to the pursuit of high-efficiency pork production, and focused on improving the growth rate and fattening performance of pigs, and made significant progress. Pigs The growth rate, material-to-weight ratio and lean meat percentage of the meat have been continuously improved, and the meat production capacity has been greatly improved. However, in artificial breeding and high-speed growing hybrid pigs, other meat quality traits such as tenderness, flavor, juiciness,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/78A61P3/00
CPCA61K36/533A61K36/11A61K36/14A61K36/235A61K36/28A61K36/284A61K36/481A61K36/54A61K36/73A61K36/74A61K36/78A61K2236/331A61K2236/39A61K2300/00
Inventor 张磊梁冰尹朋
Owner 中悦兴农(北京)科技有限公司
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