CN105876127A - Forage grass bricks for improving mutton flavor and preparation method thereof - Google Patents

Abstract

The invention discloses forage grass bricks for improving mutton flavor and a preparation method thereof. The preparation method comprises the following steps: airing alfalfa grasses, and pulping the aired alfalfa grasses; adding flavor improving substances, including Chinese herbal medicine residues and the like, into the pulp; matching the mixture with a shape fixing agent, and compressing the mixture into bricks by using molding; and naturally drying the bricks by dry and hot weather. The forage grass bricks are used for improving mutton flavor in in-barn feeding conditions so as to preserve grassland flavor and nutritional qualities of the mutton under grazing conditions. The sheep fed with the forage grass bricks have the advantages that the mutton is fresh and tender in meat texture, mellow in flavor as well as rich in nutrition, and has healthcare functions to the human body.

Description

A kind of forage grass brick promoting Mutton Flavor and preparation method thereof

Art

The invention belongs to the fodder grass process technology in herding field, be a kind of forage grass brick promoting Mutton Flavor and preparation method thereof.

Background technology

Along with urban and rural residents' level of consumption improve and, China town dweller consumption of meat structure there occurs change, and mutton is many because of lean lean meat, courage Sterol content is low, extremely the favor of consumers in general, and mutton proportion in consumption of meat is more and more higher.Strengthen recently as people's health care consciousness, The quality of mutton the most increasingly comes into one's own.Evaluate the index of mutton quality, in addition to appearance luster, quality etc., the local flavor of mutton and health value It is increasingly becoming focus of concern.Owing to degeneration of natural grassland is serious and state guarantee puts more effort, tradition is herded sheep raising mode and is restricted, and takes And instead of be the Modern Animal Husbandry mode of production of housing.Originally the grassland shepherd " eating Chinese herbal medicine, drink mineral water " is in long-term drylot feeding feelings Under condition, owing to fodder grass is single, motion deficiency, not only mutton fat content is high, smell of mutton weight, and traditional grassland local flavor is the most thin out, very To disappearing, this change not only have impact on nomadic traditional dining culture, and has influence on the sound development of sheep husbandry.Therefore, grassland is solved Contradiction between Mutton Flavor, national tradition cooking culture and grassland protection becomes an important issue.

The local flavor of meat is that meat sensation organoleptic's device produces taste and smell, including flavour and fragrance.Flavour by taste compound inorganic salts in meat, Free amino acid, little peptide and nucleic acid metabolism product such as inosinicacid, ribose etc. produce.The volatility wind that fragrance is mainly produced in thermal histories by muscle Taste material produces such as unsaturated aldehyde ketone, sulfur-containing compound and some heterocyclic compounds, and wherein volatile carbonyl compound is important flavor substance.According to Report, containing some with saturated branched chain fatty acids (BCFA) of methyl substituents in mutton fat, such as 4-methyloctanoic acid and 4-methyl nonanoic acid, They are the reasons causing Mutton Flavor (smell of mutton).Research shows, the nutrition herding sheep is substantially better than Other Meat based food, with Mutton Flavor Relevant female xanthine equal size is higher than other mutton, and the carbonyl compound content in meat is low, and smell of mutton is light, and flavor meat is unique, is deeply liked by consumer.

The factor affecting Mutton Flavor includes inherent cause (kind, sex), age, raising and trophic factor and cooking method etc..Wherein, Raising factor produces significantly impact to mutton.Research shows, feed on the impact of Mutton Flavor mainly by food conversion, animal metabolism product, In rumen microorganism, the volatile flavor substance of synthesis produces, and affects by affecting content of fatty acid, composition and other liposoluble constituents in suet Mutton Flavor.Herdsman is it is generally believed that from the lamb of warm Arid Area, because the alkalescence grass that on Gobi desert of searching for food, moisture is few, thus Fresh & Tender in Texture, Delicious do not have a strong smell；On the contrary, from the sheep on the moistening prairie of weather, the herbage because searching for food be low containing alkali, albumen is few, mutton is greasy and has a strong smell, insufficient fragrance. Now, pursuing the needs of local flavor for meeting people, the local flavor being improved animal meat by nutrition regulation is the most direct effective measures.

China is that big country applied by Chinese herbal medicine, every year while consuming a large amount of medicinal materials, produces the substantial amounts of discarded dregs of a decoction.According to statistics, China's plant medicine Slag annual emissions is up to more than 650,000 ton, mostly processes as disposed waste, and do so not only causes the wasting of resources, also produces environmental pollution.Extracted The restriction of technique, China is generally 30%～70% to the recovery rate of active ingredients from traditional Chinese medicinal, in the medicine residue after extraction, except containing a large amount of crude protein, Crude fat, crude fibre, outside the nutriment such as mineral matter, amino acid and vitamin, still remain substantial amounts of active component, possibly together with alkaloid, polysaccharide, Bioactivator and the UGFs such as flavonoids, steroidal and glycoside thereof, have antibacterial, growth promotion, raising immunity and regulation metabolism etc. and make With, and the feature such as no drug residue, lay a good foundation for health-care feed exploitation.

The grassland local flavor of mutton be sheep search for food forage grass diversity and containing the forage grass of flavor substance, a lot of wild Chinese herbal medicines from Pastoral Areas, as Radix Glycyrrhizae, Chinese ephedra, the Radix Astragali and Radix Codonopsis etc., herd after sheep searches for food, not only with health role to sheep body, also produce strong grassland local flavor, make us back Taste is infinite.The dregs of a decoction after these pharmaceutical factory effective component extractings are dried and pulverizes, develop into feed or feed addictive, play the dregs of a decoction and promote growth, regulation Metabolism, prevent and cure diseases, improve the effects such as livestock immunity, great value of exploiting and utilizing.According to data, the diet of mutton sheep adds the Radix Codonopsis of 5% With Radix Astragali Chinese medicine slag, can promote that mutton sheep grows, improve daily gain, reduce feeding cost；In cattle feed, add the Radix Isatidis dregs of a decoction, can be promoted it Weightening finish.According to existing dregs of a decoction characteristic, select the suitable dregs of a decoction to play medicinal and health-care efficacy as additive agent for feeding, be dregs of a decoction resource allocation, life State utilizes effective way.

In the case of drylot feeding, the thin out danger even disappeared of grassland local flavor of mutton, change tradition drylot feeding feed and method for breeding, adjust raising of sheep Material and nutrition, by the Chinese herb residues containing flavor substance and health-care effect is added in alfalfa products, make promotion Mutton Flavor forage grass brick, make For housing ration ingredient, play the effect improving mutton of flavor substance, promote Mutton Sheep Industry healthy and sustainable development.

Summary of the invention

According to local flavor mechanism of production and feature, in the busy season of alfalfa growing in summer, the forage grass based on clover is carried out wilting making beating, add improve and The Chinese herbal medicine of promotion local flavor and waste residue thereof, as flavor substance, compress after mixing, are processed into forage grass brick, utilize Summer Dry hot weather to carry out nature It is dried, under the conditions of drylot feeding, improves Mutton Flavor and keep local flavor and nutritional quality thereof under grazing condition.

The technical solution adopted for the present invention to solve the technical problems

The present invention solves the Mutton Flavor thin out difficult problem even lost in grassland under the conditions of drylot feeding.In grassland in Xinjiang, wild Chinese herbal medicine is various, in artificial growth Herbal medicine also has suitable history, has all kinds of medium-height grass pharmaceutical factory and national pharmaceutical factory, and it is wide that pharmaceutical factory food factory extracts the residue quantity multi-source after medicinal ingredient, permissible As the material improving Mutton Flavor.By adding flavor substance in Alfalfa brick, use hydraulic pressure mold making technology, solve alfalfa products process In nutritive loss, product approval, increase density and dry mildew-resistant problem, improve the storing of forage products and conveniently feed performance.

1. Feedstock treating.Initial bloom stage clover is selected to cradle, clear up impurity elimination.Owing to fresh alfalfa water content is higher, for reducing juice stream in pressing process Losing the nutritive loss brought, take into account shape-fixing agent water-requiring property, to clover appropriateness airing, it is the most suitable that test proves that moisture controls between 60～65%.

2. stirring mixing.Choose that pharmaceutical factory excretion is big, the glycyrrhiza extract of easily collecting, Herba Ephedrae slag and Radix Astragali slag etc. as local flavor supplementation material, after smashing, By 10% interpolation of grass brick mass ratio, play dregs of a decoction flavor substance and improve meat flavour effect.Interpolation pre-gelatinized starch 1%, sodium carbonate 0.5%, the most mixed Stir after conjunction.The micro-degraded cellulose of sodium carbonate, reduces cellulose and expands, easily shape, also can accelerate rate of drying.According to pre-gelatinized starch Chance water gelatinization produce viscosity, dehydration then coagulating property, utilize in straw pulp the moisture of release to be allowed to and straw pulp particle bonding, compression sizing, after drying Keep grass brick shape and certain nutrition is provided.

The most compressing.Clover straw pulp material after making beating is inserted the compression of brick mould.There is juice to ooze out with mold bottom during compacting, but do not flow out and be Preferably；The column finger of five diameter 1cm thicknesses is had, for drilling in compacting template.Through 3: 1 compression ratios, eventually forming specification with holes is 1000cm³ The forage grass brick of (16cm × 12.5cm × 5cm), density 350-400kg/m³, there are five pore size distributions 4 Along ents and intersection point center on grass brick diagonal, Strengthen gas permeability, accelerate rate of drying, keep the nutritive value of grass brick.

4. it is dried.Overturning after tanning by the sun 4h in the sun, then every 3h on daytime overturns once, and after 48h, piling gets up, and keeps gap between brick body, Air-dry, until parching.Dry run the most rainproof to be taken shelter from rain.

5. storage.Dried green fodder brick, pile up being dried, ventilate, nice and cool indoor or protection against the tide, the outdoor preservation of anti-rain.Often inspection Look into, in case it is mouldy to make moist.

Feeding method.Feeding front bubble to open or smash, amount of feeding is unsuitable too much, and with anti-diarrhea, and the collocation of concentrated feed, ensilage uses, with hay Amount of feeding is for reference to throwing something and feeding.After feeding, keep flock of sheep modest movement every day, keep its grassland local flavor.

Beneficial effects of the present invention

The present invention fully preserves the nutritional labeling of clover, owing to the addition of the residue containing medicinal herb components, not only has Appetizing spleen-tonifying, promotes sheep Appetite and effect of digestion, also have raising clover digestibility, strengthen the feature of sheep anti pathologic immunity power.Other hay in daily ration is replaced very with it To fine fodder, mutton sheep fast gaining, Fresh & Tender in Texture, with rich flavor, the basic local flavor keeping mutton under grazing condition and nutritive value, the Chinese herbal medicine of interpolation Composition not only produces health-care effect to sheep body, and human body produces after eating health-care efficacy the most indirectly.

Grass brick is light green, is mingled with slight herbal medicine taste in dense hay-scented taste.Owing to grass brick body integration amount is it is known that be not only convenient for quantitatively throwing something and feeding, Simplify and feed formality, also reduce administration fee use, be substantially improved feeding quality and the trophic level of sheep, to increasing alfalfa products profit margin, promote The productive forces of livestock husbandry effect is huge.

Grass brick finished product is solid compact, and rainwater is difficult to penetrate into, and is not easy to burning, and it is low that expense is protected in management.Owing to density large volume is little, reduce storage and take up an area Area, strengthens packed and transported ability, clover producing region, the north is sold to remote clover consumption target market and significantly provides convenient.

This grass brick preparation method is simple, with low cost, not only improves Mutton Flavor effect obvious, also opens up new way for the Chinese herb residues utilization of resources, It is new period adaptation Animal husbandry production, meets the meat product market demand and the Important Action of low-carbon environment-friendly economy and breach, raw to instructing flavor mutton Produce, promote that grass product circulation and peasants and herdsmen increase income, and enhancing sustainable development of animal husbandry is played a positive role, and has a extensive future.

Claims (3)

1. the present invention be a kind of promotion be a kind of forage grass brick promoting Mutton Flavor and preparation method thereof.It is characterized in that: by Alfalfa is carried out airing Wilting and pull an oar, add Chinese herb residues etc. and promote the material of local flavor, molding is compressed into brick, utilizes hot dry weather to carry out natural drying, for drylot feeding bar Improve Mutton Flavor under part and keep Steppe Under Different Grazing Intensities local flavor and nutritional quality thereof.

Blue or green forage grass brick the most according to claim 1, is characterized in that: grass brick trimmed size is 1000cm³(16cm × 12.5cm × 5cm) rectangular brick, Brick body is solid compact, density 350～400kg/m³, with holes, dark green, hay-scented taste is mingled with slight herbal medicine taste, basic holding clover raw material grass nutrition Composition, improves Mutton Flavor effect obvious after feeding sheep, mutton is fresh and tender, with rich flavor, has health care to human body, and grass brick density is high, and rainwater is not Easily penetrating into, be not easy to burning, administration fee is low, and storage is taken up an area little, and packed and transported and commercialization are strong.

Preparation method the most according to claim 1, is characterized in that: the clover moisture of making beating controls between 60-65%, add 10% glycyrrhiza extract, The waste residues such as Herba Ephedrae slag and yellow Radix Astragali slag, are sufficiently mixed as setting agent as local flavor supplementation material, interpolation pre-gelatinized starch 1% and sodium carbonate 0.5% After stir, pressure can not be too big, there to be juice to ooze out during compacting, but does not flow out and is advisable.