CN106071560A - The preparation method of the preventing heatstroke beverage drunk after swinery motion - Google Patents
The preparation method of the preventing heatstroke beverage drunk after swinery motion Download PDFInfo
- Publication number
- CN106071560A CN106071560A CN201610481931.7A CN201610481931A CN106071560A CN 106071560 A CN106071560 A CN 106071560A CN 201610481931 A CN201610481931 A CN 201610481931A CN 106071560 A CN106071560 A CN 106071560A
- Authority
- CN
- China
- Prior art keywords
- filtrate
- rice wine
- motion
- pig
- filter pressing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 206010019345 Heat stroke Diseases 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 21
- 235000019991 rice wine Nutrition 0.000 claims abstract description 17
- 238000003825 pressing Methods 0.000 claims abstract description 16
- 240000002769 Morchella esculenta Species 0.000 claims abstract description 13
- 235000002779 Morchella esculenta Nutrition 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 11
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102100037205 Sal-like protein 2 Human genes 0.000 claims abstract description 5
- 101710192308 Sal-like protein 2 Proteins 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000020997 lean meat Nutrition 0.000 abstract description 5
- 206010038743 Restlessness Diseases 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 229960005486 vaccine Drugs 0.000 abstract description 2
- 241000282898 Sus scrofa Species 0.000 description 38
- 241000282894 Sus scrofa domesticus Species 0.000 description 5
- 230000003203 everyday effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 208000006673 asthma Diseases 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000017367 Guainella Nutrition 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940025250 camphora Drugs 0.000 description 1
- 239000010238 camphora Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 210000004894 snout Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The preparation method of preventing heatstroke beverage that the present invention drinks after providing the motion of a kind of swinery, step is: (1) prepares following raw material by weight: filtrate 1500 that soybean curd filter pressing obtains, Gypsum Fibrosum powder 0.2, Sal 2, rice wine 15, Morchella esculenta (L.) Pers 5；(2) Morchella esculenta (L.) Pers water cleans up, and then dewatering is stand-by；(3) Morchella esculenta (L.) Pers after cleaning is immersed in rice wine, seals and soaks 12 24 hours, and then filter pressing obtains rice wine filtrate；(4) rice wine filtrate is together added in the filtrate that soybean curd filter pressing obtains with Gypsum Fibrosum powder, Sal, be sufficiently stirred for dissolving, to obtain final product.The preventing heatstroke beverage that the present invention provides can quickly play and calms down uneasy and eliminate restless effect, good palatability, has effect of preventing heatstroke；The live pig of cultivation, meat is outstanding, and moisture is moderate, and lean meat ratio improves, and suffuses an exquisite fragrance all around after the cooking, uses vaccine and antibiotic the most in a large number, improves the resistance of pig by the way of motion, produces healthy relieved barren sow.
Description
Technical field
The present invention relates to cultural technique field, the preparation of the preventing heatstroke beverage drunk after particularly relating to the motion of a kind of swinery
Method.
Background technology
Swine rearing technology is the most highly developed, and traditional method for raising pigs is all the growth different times according to pig, carries
For different feedstuff, limiting the space for activities of pig, make pig to mushroom out at short notice, weight gaining, purpose improves live pig exactly
The speed of growth, improve its rate of animals delivered to the slaughter-house.But, this traditional method for breeding, pursuing pig growth speed when, but neglect
The meat having omited pig is good and bad.The Carnis Sus domestica that meat is outstanding, can suffus an exquisite fragrance all around during the cooking, full room drift perfume, delicious flavour of tasting, later
Left a lingering fragrance in one's mouth；And the Carnis Sus domestica of carcass quality inferior, matter flat taste is few, simply can't smell Carnis Sus domestica distinctive fragrance during the cooking, and this is that tradition is raised
Breeding method pursues the result of the speed of growth of pig.The quality of Carnis Sus domestica quality, not only relevant with the increase of lean meat ratio, also with raising
Time the feedstuff ingested relevant with the quantity of motion of pig.
Along with expanding economy, the living standard of people is also improving constantly, and people are increasing to the demand of Carnis Sus domestica,
The cultivation of pig is intensive and mechanized feeding is the most with considerable scale now, and general feed lot, in order to prevent pig sick, improves it disease-resistant
Ability and survival rate, often add the chemicalses such as Multiple Classes of Antibiotics in feedstuff, so raises pig out and generally there is medicine
Thing remains, the most unfavorable to human body, and the meat of pig is poor, and the basic demand of food is no longer rested on Well fed,well bred. by people
On, more requiring to eat to obtain safety, eat relieved, the pig raising out thus with drug residue have impact on consumption market, also restricts
The development of raiser.
Allow pig keep the quantity of motion of some strength every day, it is possible to increase the resistance of pig, increase lean meat ratio, promote the product of meat
Matter；But swinery motion is typically all and arranges sports ground out of doors, after the motion of high intensity, moisture content to be supplemented in time and avoid in pig
Summer-heat；Due to hog snout hole down, the nearest, pig is during running, and the foreign body of suction can increase significantly, after end of running,
The situation such as asthma, irritability easily occur, the most during the broiling summer, situation is even more serious.
Summary of the invention
The preparation method of the preventing heatstroke beverage drunk after it is an object of the invention to provide the motion of a kind of swinery, to solve
Above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
A kind of preventing heatstroke beverage drunk after swinery motion, it is characterised in that: it is with the raw material of following weight ratio
Form: filtrate 1500 that soybean curd filter pressing obtains, Gypsum Fibrosum powder 0.2, Sal 2, rice wine 15, Morchella esculenta (L.) Pers 5.
The preparation method of the preventing heatstroke beverage drunk after the motion of a kind of swinery, it is characterised in that step is:
(1) following raw material is prepared by weight: filtrate 1500 that soybean curd filter pressing obtains, Gypsum Fibrosum powder 0.2, Sal 2, rice wine
15, Morchella esculenta (L.) Pers 5；
(2) Morchella esculenta (L.) Pers water cleans up, and then dewatering is stand-by；
(3) Morchella esculenta (L.) Pers after cleaning is immersed in rice wine, seals and soaks 12-24 hour, and then filter pressing obtains rice wine filtrate；
(4) rice wine filtrate is together added in the filtrate that soybean curd filter pressing obtains with Gypsum Fibrosum powder, Sal, be sufficiently stirred for molten
Solve, to obtain final product.
The filtrate that described soybean curd filter pressing obtains, prepared and used the same day same day.Preferably after firm filter pressing, band is had a surplus temperature
Filtrate, filtrate overnight does not uses.
In order to increase the resistance of pig, improving meat, the distance of running of pig every day is set in more than 3 kilometers, the fortune of every day
The dynamic time is 2.5 hours, and often motion 20mi n will provide preventing heatstroke beverage to quote for it in time, and preventing heatstroke beverage sets
In fixing place supply, rewarding as to pig post exercise, training swinery can quickly arrive appointed place；The more important thing is
Supplement moisture content for pig in time, to its lower the temperature, calm down motion after occur restless, quickly eliminate asthma.
The present invention drives swinery run and use the abnormal smells from the patient making pig disagreeable or uneasy, in swinery, discharge suddenly this gas
Taste, allows pig flee from rapidly, thus arrives the purpose driving race.
But stimulate and the colony subsequently of this abnormal smells from the patient run, and pig can be caused uneasy situation occur, and it is anti-that the present invention provides
Summer-heat cooling beverage can quickly play and calms down uneasy and eliminate restless effect, good palatability, has effect of preventing heatstroke.
The invention has the beneficial effects as follows:
The preventing heatstroke beverage that the present invention provides can quickly play and calms down uneasy and eliminate restless effect, palatability
Good, there is effect of preventing heatstroke；The live pig of cultivation, meat is outstanding, and moisture is moderate, and lean meat ratio improves, fragrance four after the cooking
Overflow, use vaccine and antibiotic the most in a large number, by the way of motion, improve the resistance of pig, produce healthy relieved barren sow.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further, but following embodiment is only the preferred embodiments of the present invention, and not all.
Based on the embodiment in embodiment, it is real that those skilled in the art are obtained other on the premise of not making creative work
Execute example, broadly fall into protection scope of the present invention.
The preventing heatstroke beverage drunk after swinery motion: be to form with the raw material of following weight ratio: soybean curd filter pressing
The filtrate 1500 that obtains, Gypsum Fibrosum powder 0.2, Sal 2, rice wine 15, Morchella esculenta (L.) Pers 5.
The preparation method of the preventing heatstroke beverage drunk after moving for pig is:
(1) Morchella esculenta (L.) Pers water cleans up, and then dewatering is stand-by；
(2) Morchella esculenta (L.) Pers after cleaning is immersed in rice wine, seals and soaks 12-24 hour, and then filter pressing obtains rice wine filtrate；
(3) rice wine filtrate is together added in the filtrate that soybean curd filter pressing obtains with Gypsum Fibrosum powder, Sal, be sufficiently stirred for molten
Solve, to obtain final product.
Improve the healthy aquaculture method of live pig lean meat ratio: using the mode of stable breeding to cultivate, the colony house of stable breeding pig includes indoor
Rest area and outdoor sport district, described outdoor sport district is that the annular of rest area runs field in surrounded chamber；Pig every day is running the fortune of field
The dynamic time is 2.5 hours, and the distance run is not less than 3 kilometers, starts to allow pig enter race field every day and run before feeding；
Run the runway of field to have and drive race section, upward slope section, lower slope section, the section of paddling and rest section, described in drive race section, upward slope section,
Lower slope section, the section of paddling and rest section are sequentially connected with one circulation of composition, described in drive race section and throw in and drive race thing, described upward slope section with
Lower slope section domatic on be equipped with bank protection stickies, described in there is the thick dirt bed of 3-5cm, more than dirt bed bottom the section of paddling
The depth of water is 15-20cm；Described rest section as pig post exercise reward provide district, have district of searching for food, drinking area, have a shower district and stop
Breath district.
The present embodiment uses drive race section arrange drive race thing, to reach pig is driven the purpose of race.
Driving and running thing is a kind of material that can give out the disagreeable abnormal smells from the patient of pig, and this material is a kind of compositions, by weighing as follows
The raw material mixture of amount proportioning forms: Camphora 3.5, JIUCENGTA 1.3, Herba Menthae 2.5, Bulbus Allii Cepae 6, the flower 0.6 of Ceratonia siliqua, sawdust 8, water
3.When above-mentioned composition uses, being heated to 75-85 DEG C, the abnormal smells from the patient of production is upwards discharged by being distributed on ground gas outlet, energy
Enough pig is quickly driven race.
Bank protection stickies is: adds cast after 10 parts of Colophoniumes and 4 parts of clay melting mixing, pave on Caulis et Folium Oryzae roadbed, so
After cover one layer of Caulis et Folium Oryzae again.
Search for food district provide preventing heatstroke beverage drink to pig, as pig is completed motion award,
Having quoted 20mi n after preventing heatstroke beverage, feedstuff of throwing something and feeding, the forage volume thrown something and fed strictly to control, and seven to eighty per cant satisfies
?.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
The personnel only present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
Preference, be not intended to limit the present invention, without departing from the spirit and scope of the present invention, the present invention also has various
Changes and improvements, these changes and improvements both fall within scope of the claimed invention.Claimed scope is by institute
Attached claims and equivalent thereof define.
Claims (2)
1. the preparation method of the preventing heatstroke beverage drunk after a swinery motion, it is characterised in that step is:
(1) prepare following raw material by weight: filtrate 1500 that soybean curd filter pressing obtains, Gypsum Fibrosum powder 0.2, Sal 2, rice wine 15,
Morchella esculenta (L.) Pers 5；
(2) Morchella esculenta (L.) Pers water cleans up, and then dewatering is stand-by；
(3) Morchella esculenta (L.) Pers after cleaning is immersed in rice wine, seals and soaks 12-24 hour, and then filter pressing obtains rice wine filtrate；
(4) rice wine filtrate is together added in the filtrate that soybean curd filter pressing obtains with Gypsum Fibrosum powder, Sal, be sufficiently stirred for dissolving, i.e.
?.
The preparation method of the preventing heatstroke beverage drunk after swinery the most according to claim 1 motion, it is characterised in that: institute
The filtrate that the soybean curd filter pressing stated obtains, prepared and used the same day same day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481931.7A CN106071560A (en) | 2016-06-27 | 2016-06-27 | The preparation method of the preventing heatstroke beverage drunk after swinery motion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481931.7A CN106071560A (en) | 2016-06-27 | 2016-06-27 | The preparation method of the preventing heatstroke beverage drunk after swinery motion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071560A true CN106071560A (en) | 2016-11-09 |
Family
ID=57213600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610481931.7A Pending CN106071560A (en) | 2016-06-27 | 2016-06-27 | The preparation method of the preventing heatstroke beverage drunk after swinery motion |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071560A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103458702A (en) * | 2011-10-07 | 2013-12-18 | 韩国韩医学研究院 | Composition for use in liquid feed or as feed additive |
| CN103652339A (en) * | 2012-09-18 | 2014-03-26 | 河南省今派实业有限公司 | Live livestock curing beverage and preparation method thereof |
| CN104489271A (en) * | 2014-12-29 | 2015-04-08 | 邳州市东方养殖有限公司 | Health nutritional liquid for animals |
-
2016
- 2016-06-27 CN CN201610481931.7A patent/CN106071560A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103458702A (en) * | 2011-10-07 | 2013-12-18 | 韩国韩医学研究院 | Composition for use in liquid feed or as feed additive |
| CN103652339A (en) * | 2012-09-18 | 2014-03-26 | 河南省今派实业有限公司 | Live livestock curing beverage and preparation method thereof |
| CN104489271A (en) * | 2014-12-29 | 2015-04-08 | 邳州市东方养殖有限公司 | Health nutritional liquid for animals |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106106243A (en) | The method driving pig motion during raising | |
| CN106577485A (en) | Ecological raising method for local chickens | |
| CN106106358A (en) | The ecological cultivation method of soil duck | |
| CN108157223A (en) | A kind of equipment for cultivated animals | |
| CN105961318A (en) | Chicken culture method | |
| CN106387511A (en) | Green and high-efficient attractant for freshwater fish and preparation method thereof | |
| CN107258670A (en) | A kind of black-bone chicken ecological cultivation method | |
| CN101356903A (en) | Ecological technology park for pig, fish and goose industry and implementation method thereof | |
| CN106106350A (en) | The healthy aquaculture method of pig | |
| CN108575523A (en) | A kind of healthy aquaculture method that rubber forest is combined with white lotus goose breeding | |
| CN107549113A (en) | A kind of cultural method of sika deer | |
| CN106804529A (en) | A kind of cultural method of goose | |
| CN106417160B (en) | Pass through the milk bull calf young white ox fattening method of newborn forage feed | |
| CN103964909B (en) | The culture medium of edible fungus of a kind of factorial praluction and production technique thereof | |
| CN108450372A (en) | The fresh-keeping green ecological cultural method of Micropterus salmonoides | |
| CN103843977A (en) | Puffed floating feed for soft-shelled turtles and preparation method of puffed floating feed | |
| CN106818619A (en) | A kind of cultural method of economic rabbit | |
| CN106071560A (en) | The preparation method of the preventing heatstroke beverage drunk after swinery motion | |
| CN106508791A (en) | Pig breeding method | |
| CN103798189B (en) | The feeding method of a kind of Ranaspinosa David froglet | |
| CN106071079A (en) | The preventing heatstroke beverage drunk after swinery motion | |
| CN106173379A (en) | The summer-heat removing drinking water drunk after pig moves | |
| CN106036024A (en) | Preparation method of cooling and refreshing drinking water drunk by pig after movement | |
| CN109122556A (en) | A kind of ecological cultivation method of high Humid Area Mashan black goat mutton sheep | |
| CN103053797A (en) | Feed and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |