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Traditional Chinese medicine formula for improving quality and flavor of meat of livestock and poultry and preparing method of traditional Chinese medicine formula

A technology of meat flavor and traditional Chinese medicine, which is applied in the direction of medical formula, drug combination, medical preparations containing active ingredients, etc., can solve the problems of pork quality reaching the best requirements, single-handed pork quality control, and loss of pork flavor, etc., to achieve Enhance the immune function of the body, improve the aroma and taste of muscles, and improve the quality of flavor

Inactive Publication Date: 2017-05-24
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 formula for improving quality and flavor of meat of livestock and poultry and preparing method of traditional Chinese medicine formula
  • Traditional Chinese medicine formula for improving quality and flavor of meat of livestock and poultry and preparing method of traditional Chinese medicine formula

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] Prescription: 150g Atractylodes macrocephala, 120g myrobalan, 90g fennel, 90g hawthorn, 120g melon seed gold, 120g five-finger peach, 180g vine, 60g woody.

[0028] Preparation process: take Atractylodes macrocephala, cumin, woody fragrance and peach, add 12 times the amount of water and soak for 1 hour, extract the volatile oil by steam distillation for 6 hours, collect the volatile oil, the volatile oil and β-cyclodextrin are in a weight ratio of 1: 10 clathrates, dried at 50°C, and the extracted liquid medicine was stored in a separate device; the medicinal residues after extracting the volatile oil were decocted with chebula, hawthorn, melon seed gold, and gallinaceous vine, adding 8 times the amount of water to decoct twice, Combine the extracts for 1 hour each time, filter, combine with the medicinal solution obtained in step 1), concentrate under reduced pressure to a relative density of 1.20-1.28 (50°C), and dry under reduced pressure to form a dry paste; dry pas...

Embodiment 2

[0030] Prescription: Prescription quantity: 180g Atractylodes macrocephala, 90g myrobalan, 90g fennel, 90g hawthorn, 180g melon seed gold, 180g five-finger peach, 180g cockroach, 90g woody fragrance.

[0031] Preparation process: take Atractylodes macrocephala, cumin, woody fragrance and peach, add 12 times the amount of water and soak for 1 hour, extract the volatile oil by steam distillation for 6 hours, collect the volatile oil, the volatile oil and β-cyclodextrin are in a weight ratio of 1: 10 clathrates, dried at 50°C, and the extracted liquid medicine was stored in another device; the medicinal residues extracted from the volatile oil were decocted with chebula, hawthorn, melon seed gold, and gallinaceous vine, adding 12 times the amount of water and decocting twice. Combine the extracts for 2 hours each time, filter, combine with the medicinal solution obtained in step 1), concentrate under reduced pressure to a relative density of 1.20-1.28 (50°C), and dry under reduced...

Embodiment 3

[0033] Prescription: 180g Atractylodes macrocephala, 120g myrobalan, 90g fennel, 90g hawthorn, 150g melon seed gold, 150g five-finger peach, 180g vine, 60g woody.

[0034] Preparation process: take Atractylodes macrocephala, fennel, woody fragrance and five-finger hair peach, add 12 times the amount of water and soak for 1 hour, extract the volatile oil by steam distillation for 8 hours, collect the volatile oil, the volatile oil and β-cyclodextrin are in a weight ratio of 1: 10 clathrates, dried at 50°C, and the extracted liquid medicine was stored in another device; the medicinal residues extracted from the volatile oil were decocted with chebula, hawthorn, melon seed gold, and gallinaceous vine, adding 12 times the amount of water and decocting twice. Combine the extracts for 2 hours each time, filter, combine with the medicinal solution obtained in step 1), concentrate under reduced pressure to a relative density of 1.20-1.28 (50°C), and dry under reduced pressure to form a...

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Abstract

The invention relates to a traditional Chinese medicine formula for improving quality and flavor of meat of livestock and poultry and a preparing method of the traditional Chinese medicine formula. The traditional Chinese medicine formula for improving the quality and flavor of meat of livestock and poultry is characterized in that the composition is prepared from, by weight, 20-50 parts of rhizoma atractylodis macrocephalae, 10-40 parts of fructus chebulae, 10-30 parts of fennel, 10-30 parts of hawthorn, 20-40 parts of polygala japonica, 20-40 parts of radix fici simplicissimae, 20-60 parts of paederia scandens and 10-20 parts of costusroot. The traditional Chinese medicine formula can improve the metabolic function of pork pigs, strengthens the body immune function of pork pigs, has no side effects, makes fragrance of meat spread, and promotes sedimentation of unsaturated fat and amino acid in meat; muscle fragrance and flavor of an experiment group added with the traditional Chinese medicine composite preparation are remarkably improved, which is an identical result with nutrient ingredients of longissimus dorsi and fatty acid. The traditional Chinese medicine formula can improve the flavor and the quality of the pork, and can meet the demand of consumers for high quality pork.

Description

technical field [0001] The invention belongs to the field of compound traditional Chinese medicines, and relates to a compound traditional Chinese medicines for improving the quality and flavor of livestock and poultry meat 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 te...

Claims

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Application Information

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IPC IPC(8): A61K36/74A61P3/00A61P37/04A61P43/00
CPCA61K36/284A61K36/185A61K36/235A61K36/285A61K36/60A61K36/69A61K36/734A61K36/74A61K2236/331A61K2236/39A61K2236/51A61K2236/53A61K2300/00
Inventor 牛卫宁梁冰尹朋
Owner 中悦兴农(北京)科技有限公司
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