CN103652339A - Live livestock curing beverage and preparation method thereof - Google Patents

Abstract

The invention relates to a live livestock curing beverage and a preparation method thereof, and belongs to the technical field of feeding of livestock. The live livestock curing beverage comprises bean curd yellow serofluid and a seasoning solution which are mixed in a ratio to obtain the live livestock curing beverage, wherein the bean curd yellow serofluid is serofluid leached during curdling and pressing in preparing of bean curd, and also can be serofluid leached during the molding and the pressing of the bean curd after solidifying. The preparation method of the live livestock curing beverage comprises the following steps of respectively weighing 3 parts of salt, 1 part of wild pepper, 1 part of anise, 1 part of eucommia ulmoides, 1 part of fennel, 1/10 part of hot pepper, and 1/10 part of ginger; mixing and soaking the seasonings with water; boiling at the temperature of 100 DEG C; cooling to reach the normal temperature; filtering; mixing the bean curd yellow serofluid and the seasoning solution in the ratio; mixing; and filling into a vessel. The live livestock curing beverage has the characteristics that the livestock drinking the beverage tastes fresh and delicious, meat is delicious and is appetizing, the energy is saved, environment is protected, the waste utilization is increased, and the bean products enterprise and livestock breeding enterprise can be combined to form an industry chain.

Description

A kind of work salt down livestock beverage and preparation method

Technical field:

The invention belongs to penkeeping technical field, relate in particular to a kind of work salt down livestock beverage and preparation method.

Background technology:

In bean product (bean curd, the skin of soya-bean milk, jellied bean curd) manufacturing process, the not discarded discharge of comprehensive utilization of the pulp-water of generation, the stink producing through spontaneous fermentation affects the living environment of surrounding resident, is unfavorable for the foundation of harmonious society.

Wild ox, sheep, horse, pig, rabbit etc., be to take the stalks such as green grass as main originally, chicken, duck are to take grass-seed class as main, and its meat is fine and smooth, taste sweet-smelling.And in existing livestock stable breeding technology, but raise owner in order to shorten feeding time, accelerate the rate of animals delivered to the slaughter-house of raising, in the process of raising, used the feed that contains various additives, and the livestock of using the forage feed that contains various additives, meat is coarse, lacks the taste of sweet-smelling.

Summary of the invention:

The present invention will deal with problems and be to utilize the pulp-water that bean product manufacturing process produces to add flavoring, makes livestock beverage, and wastewater utilization improves that livestock meat is coarse to be waited not enoughly, and a kind of work salt down livestock beverage and preparation method are provided.

The technical solution adopted for the present invention to solve the technical problems is to implement like this: a kind of work livestock beverage that salts down, its component comprises: bean curd yellow pulp water using, flavoring solution, proportionally mix bean curd yellow pulp water using, flavoring solution.

Described bean curd yellow pulp water using is that bean curd is made the pulp-water that in time point slurry and pressing process, institute's drop goes out, and also comprises the pulp-water that on bean curd, in bag, pressing process, institute's drop goes out after crouching brain.

Described flavoring comprises salt, Chinese prickly ash, anise, the bark of eucommia, little fennel, capsicum, ginger, and its proportion scale is 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger.

The work livestock preparation of beverage that salts down, comprises the steps:

A) take respectively 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger.

B) flavoring is mixed to immersion with water and boil, temperature is 100 ℃.

C), after normal temperature to be cooled, filter.

D) bean curd yellow pulp water using is mixed according to the ratio of 10:2 with flavoring solution.

A) pack container into.

Work provided by the present invention salts down after livestock beverage livestock consumption; livestock delicious meat; the fragrant appetizing of meat; also can save the energy, protection surrounding enviroment simultaneously; improve twice laid degree; create to greatest extent economic worth, be specially adapted to the combination of bean product manufacturing enterprise and penkeeping enterprise, form industrial chain.

Accompanying drawing explanation:

Accompanying drawing 1 process chart of livestock beverage of salting down of living for the present invention makes.

The specific embodiment:

As shown in Figure 1, salt down the technological process of livestock beverage of make living learns, a kind of work livestock beverage that salts down, and its component comprises: bean curd yellow pulp water using, flavoring solution, proportionally mix bean curd yellow pulp water using, flavoring solution.

Described bean curd yellow pulp water using is that bean curd is made the pulp-water that in time point slurry and pressing process, institute's drop goes out, and also comprises the pulp-water that on bean curd, in bag, pressing process, institute's drop goes out after crouching brain.

Described flavoring comprises salt, Chinese prickly ash, anise, the bark of eucommia, little fennel, capsicum, ginger, and its proportion scale is 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger.

The work livestock preparation of beverage that salts down, comprises the steps:

A) take respectively 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger;

B) flavoring is mixed to immersion with water and boil, temperature is 100 ℃;

C), after normal temperature to be cooled, filter;

D) bean curd yellow pulp water using is mixed according to the ratio of 10:2 with flavoring solution;

E) pack container into.

The present invention adds the flavoring that comprises salt, Chinese prickly ash, anise, the bark of eucommia, little fennel, capsicum, ginger in the pulp-water producing in bean product (bean curd, the skin of soya-bean milk, jellied bean curd) manufacturing process; make beverage lifting and supply with livestock consumption; after poultry is drunk; the delicious meat of livestock not only; the fragrant appetizing of meat; and save the energy, protection surrounding enviroment; improve twice laid degree; create to greatest extent economic worth; be specially adapted to the combination of bean product manufacturing enterprise and penkeeping enterprise, form industrial chain.

Claims (4)

1. the work livestock beverage that salts down, its component comprises: bean curd yellow pulp water using, flavoring solution, proportionally mix bean curd yellow pulp water using, flavoring solution.

2. a kind of work according to claim 1 livestock beverage that salts down, is characterized in that: described bean curd yellow pulp water using is that bean curd is made the pulp-water that in time point slurry and pressing process, institute's drop goes out, and also comprises the pulp-water that on bean curd, in bag, pressing process, institute's drop goes out after crouching brain.

3. a kind of work according to claim 1 livestock beverage that salts down, it is characterized in that: described flavoring comprises salt, Chinese prickly ash, anise, the bark of eucommia, little fennel, capsicum, ginger, its proportion scale is 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger.

4. the livestock preparation of beverage that salts down of a kind of work as described in claim 1-3, comprises the steps:

A) take respectively 3 parts of salt, respectively 1 part of Chinese prickly ash, anise, the bark of eucommia, little fennel, each 1/10 part of capsicum, ginger;

B) flavoring is mixed to immersion with water and boil, temperature is 100 ℃;

C), after normal temperature to be cooled, filter;

D) bean curd yellow pulp water using is mixed according to the ratio of 10:2 with flavoring solution;

E) pack container into.