CN107711712A - A kind of method for removing mutton smell of mutton - Google Patents
A kind of method for removing mutton smell of mutton Download PDFInfo
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- CN107711712A CN107711712A CN201711192445.4A CN201711192445A CN107711712A CN 107711712 A CN107711712 A CN 107711712A CN 201711192445 A CN201711192445 A CN 201711192445A CN 107711712 A CN107711712 A CN 107711712A
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- mutton
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 241001494479 Pecora Species 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 230000035611 feeding Effects 0.000 claims abstract description 23
- 241000792859 Enema Species 0.000 claims abstract description 16
- 239000007920 enema Substances 0.000 claims abstract description 16
- 229940095399 enema Drugs 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000011575 calcium Substances 0.000 claims abstract description 11
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 11
- 240000005589 Calophyllum inophyllum Species 0.000 claims abstract description 9
- 235000009590 Calophyllum inophyllum Nutrition 0.000 claims abstract description 9
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011777 magnesium Substances 0.000 claims abstract description 9
- 229910052749 magnesium Inorganic materials 0.000 claims abstract description 9
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 8
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 8
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 8
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 8
- 235000015123 black coffee Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 239000002504 physiological saline solution Substances 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000012343 cottonseed oil Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000003651 drinking water Substances 0.000 abstract description 2
- 235000020188 drinking water Nutrition 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 9
- 239000000203 mixture Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 210000000577 adipose tissue Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000000003 hoof Anatomy 0.000 description 2
- WQTZCQIRCYSUBQ-UHFFFAOYSA-N 4-Methylnonanoic acid Chemical class CCCCCC(C)CCC(O)=O WQTZCQIRCYSUBQ-UHFFFAOYSA-N 0.000 description 1
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical class CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/02—Breeding vertebrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/24—Compounds of alkaline earth metals, e.g. magnesium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Physiology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Environmental Sciences (AREA)
- Birds (AREA)
- Animal Behavior & Ethology (AREA)
- Biodiversity & Conservation Biology (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of method for removing mutton smell of mutton, 5 days feedings, one section of feed, feeding give sheep bowel lavage after 2 days with enema before sheep is butchered, and then give sheep feeding two sections of feeds；One section of feed is to be mixed to get by basestocks with the lactic acid for accounting for basestocks weight 0.5% ~ 2% using bacterium, and the enema is by 20 by physiological saline and pepper water:What 1 ~ 3 volume ratio mixed, two sections of feeds are stirred and formed by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black coffee.One section of feed and two sections of feeds are fed on demand, and the drinking water that to ensure sheep certainly has abundance is available for drinking.The present invention removes the smell of mutton of live body sheep, reduces the trouble that consumer handles mutton smell of mutton, also widened the crowd of mutton consumer by carrying out feed adjustment before sheep living is butchered.
Description
Technical field
The invention belongs to sheep to go to the field of having a strong smell, more particularly to a kind of method for removing mutton smell of mutton.
Background technology
Mutton is a kind of excellent poultry meat, there is long edible history in the people of other countries.Mutton has nutrition
It is abundant, fine and tender taste, it is easy to digest, there is high protein, low fat, containing the characteristics of phosphatide is more, little cholesterol.But because mutton has
There is smell of mutton, many people is hung back, inhibit developing rapidly for sheep industry, then, it is raw for how removing smell of mutton
The problem that business men and consumer explore always.
Volatile fatty acid of the smell of mutton of mutton in mutton, particularly 4- methyloctanoic acids and 4- methyl nonanoic acids.
At present, mainly have to the de- method having a strong smell of mutton both at home and abroad following several：(1) garlic, onion, cloves, anise are added in culinary art
Covered Deng spices；（2）Embedded using p- cyclodextrines；（3）PH is used to be rinsed repeatedly for 8.2 running water；（4）Utilize jade
Rice starch and mutton extrusion process；（5）Lactobacillus is inoculated in the mutton surface fermentation of Glucose Liquid, above method is consumption
Person is handled the mutton for having smell of mutton bought, and is dealt with and is bothered very much, and smell of mutton can only weaken, it is impossible to it is wholly absent,
If processing is not in place, not only mutton smell of mutton does not eliminate, and also allows whole kitchen to diffuse smell of mutton, drastically influence consumer's
Purchase enthusiasm.The smell of mutton of sheep living how is reduced, processing trouble during consumer's culinary art is reduced, is only kingly way.
The content of the invention
The drawbacks of can only going to have a strong smell when mutton is cooked in the prior art to overcome, the invention discloses one kind to remove mutton
The method of smell of mutton, it is intended to be adjusted to the feeding scheme of on the hoof sheep, first pass through one section of feed adjustment sheep intestinal environment, so
Carry out bowel lavage again afterwards, the debris saved bit by bit in sheep enteron aisle is removed sheep carried out tentatively using the Chinese prickly ash water constituent in enema
De- meals, then two sections of feeds of feeding, make two sections of feeds farthest be absorbed by sheep, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed,
Not only fat content is few for calcium and magnesium replenishers, black coffee, makes not increase adipose tissue in mutton body, potassium and B6 in banana, spinach
In iron and the calcium in calcium, Calophyllum Inophyllum L, the calcium and magnesium in calcium and magnesium replenishers and black coffee accelerate sheep body fat acid volatilization living,
In addition, sour and astringent acted synergistically just with these components of Calophyllum Inophyllum L is covered to the smell of mutton of mutton；These components are matched somebody with somebody as specific
Consumption further to the adipose tissue in sheep body, activation sheep body microcirculation, osmotic pressure and soda acid in regulation sheep body than after mixing
Balance, sheep body smell of mutton is covered comprehensively, and it is acceptant or even like the fragrance mixture eaten to turn into people.
The technical scheme is that：A kind of method for removing mutton smell of mutton, 5 days feedings, one section of feed, feeding 2 before sheep is butchered
Sheep bowel lavage is given with enema after it, then gives sheep feeding two sections of feeds；One section of feed is by basestocks and accounts for basestocks weight
What the lactic acid of amount 0.5% ~ 2% was mixed to get using bacterium, the enema is by 20 by physiological saline and pepper water:1 ~ 3 volume
Than what is mixed, two sections of feeds are by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black
Coffee presses 100:5~3:5~3:3~2:2~1:0.1~0.5:0.5 ~ 1.5 is stirred.One section of feed and two sections of feeds are pressed
Need to feed, the drinking water that to ensure sheep certainly has abundance is available for drinking.
As a kind of preferred embodiment, pepper water is to mix Chinese prickly ash and water by 0.03 ~ 0.08g/mL mass volume ratio
Close, remove Chinese prickly ash when water is decocted to 1/2, obtained pepper water.
As a kind of preferred embodiment, the basestocks are by 55 ~ 65 by corn flour and cottonseed：8 ~ 12 weight is than mixed
Close what is formed.
As a kind of preferred embodiment, the enema usage is 20-30mL/kg.
Using the feed and its feeding method of the present invention, sheep can be eaten composition in 5 ~ 7 days before butchering and substantially all deposited
In the human body, even if not putting seasoning, still can fragrance it is incomparable, several nothings of smell of mutton, stew soup, cooking, roast, taste of making dumplings it is all good.
300 adult sheep are divided into 1,2,3,4,5,6 six group by XXX farms, age of sheep in six groups, health status,
The no significant differences such as sex, there is statistical significance, 1 group is control group, and 2 ~ 6 groups are experimental group, using the present invention before butchering
Scheme feed sheep living, the work sheep in 1 ~ 6 group obtains mutton after butchering, be not added with seasoning made dumplings, Baoshang, barbecue
Deng culinary art, 100 experiencers sensitive to mutton smell of mutton are asked to taste respectively, the people more than 85% provides following trial test opinion.
| Group | Nursing scheme | Taste opinion |
| 1 group | Common sheep feed is fed always | Smell of mutton is very heavy, it is difficult to entrance |
| 2 groups | From butchering first 5 days one section of feed of feeding always | Smell of mutton is very heavy, only slight to weaken |
| 3 groups | From butchering first 5 days two sections of feeds of feeding always | Smell of mutton is heavier, there is decrease, but less obvious |
| 4 groups | Bowel lavage and continue one section of feed of feeding from butchering preceding 5 days feedings, one section of feed, after 2 days | Smell of mutton weakens, and can receive |
| 5 groups | Bowel lavage and continue two sections of feeds of feeding from butchering preceding 5 days feedings, two sections of feeds, after 2 days | Smell of mutton weakens, and can receive |
| 6 groups | Bowel lavage and continue two sections of feeds of feeding from butchering preceding 5 days feedings, one section of feed, after 2 days | Smell of mutton almost disappears, and mouthfeel is pretty good |
Embodiment
Explanation is further explained to the present invention in conjunction with embodiment.
One section of feed of sheep feeding is given from adult sheep living within the hoof 5th day, and continuous feeding is filled after 2 days with enema
Intestines, then butchered to sheep two sections of feeds of continuous feeding.
Embodiment 1
Basestocks are by 55 by corn flour and cottonseed:12 weight is than mixing；
One section of feed is to be mixed to get by basestocks with the lactic acid for accounting for basestocks weight 0.5% using bacterium；
Enema is by 20 by physiological saline and pepper water:What 1 volume ratio mixed, wherein pepper water is by Chinese prickly ash and water
Mix, water is decocted to removing what Chinese prickly ash obtained when 1/2, the enema usage is by 0.03g/mL mass volume ratio
30mL/kg；
Two sections of feeds be by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black coffee by
100:5: 3:3: 1:0.1:1.5 are stirred.
Embodiment 1
Basestocks are by 65 by corn flour and cottonseed:8 weight is than mixing；
One section of feed is to be mixed to get by basestocks with the lactic acid for accounting for basestocks weight 2% using bacterium；
Enema is by 20 by physiological saline and pepper water:What 3 volume ratio mixed, wherein pepper water is by Chinese prickly ash and water
Mix, water is decocted to removing what Chinese prickly ash obtained when 1/2, the enema usage is by 0.08g/mL mass volume ratio
20mL/kg；
Two sections of feeds be by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black coffee by
100:3:5:2:2:0.5:0.5 is stirred.
Embodiment 1
Basestocks are by 60 by corn flour and cottonseed：11 weight is than mixing；
One section of feed is to be mixed to get by basestocks with the lactic acid for accounting for basestocks weight 1.2% using bacterium；
Enema is by 10 by physiological saline and pepper water:What 1 volume ratio mixed, wherein pepper water is by Chinese prickly ash and water
Mix, water is decocted to removing what Chinese prickly ash obtained when 1/2, the enema usage is by 0.06g/mL mass volume ratio
25mL/kg；
Two sections of feeds be by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black coffee by
100:4:4:3:1:0.3:1 is stirred.
Obtained mutton is subjected to distinct methods culinary art, then please the experiencer of mutton smell of mutton sensitivity tasted,
In the case of being not added with seasoning culinary art, the smell of mutton of mutton substantially weakens, and has fragranced, and after being cooked plus seasoning, mutton is had a strong smell
Taste almost disappears, and mouthfeel is very good, obtains the accreditation of more than 98% experiencer.
Claims (4)
- A kind of 1. method for removing mutton smell of mutton, it is characterised in that：5 days feedings, one section of feed, feeding are used after 2 days before sheep is butchered Enema gives sheep bowel lavage, then gives sheep feeding two sections of feeds；One section of feed be by basestocks and account for basestocks weight 0.5% ~ What 2% lactic acid was mixed to get using bacterium, the enema is by 20 by physiological saline and pepper water:1 ~ 3 volume ratio mixing and Into, two sections of feeds be by basestocks, banana, spinach, stoning Calophyllum Inophyllum L, chilli seed, calcium and magnesium replenishers, black coffee by 100:5~3:5~3:3~2:2~1:0.1~0.5:0.5 ~ 1.5 is stirred.
- 2. the method for removing mutton smell of mutton as claimed in claim 1, it is characterised in that：Pepper water be by Chinese prickly ash and water by 0.03 ~ 0.08g/mL mass volume ratio mixing, removes Chinese prickly ash, obtained pepper water when water is decocted to 1/2.
- 3. the method for removing mutton smell of mutton as claimed in claim 1, it is characterised in that：The basestocks are by corn flour and cottonseed By 55 ~ 65：8 ~ 12 weight is than mixing.
- 4. the method for removing mutton smell of mutton as claimed in claim 1, it is characterised in that：The enema usage is 20-30mL/ kg。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711192445.4A CN107711712A (en) | 2017-11-24 | 2017-11-24 | A kind of method for removing mutton smell of mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711192445.4A CN107711712A (en) | 2017-11-24 | 2017-11-24 | A kind of method for removing mutton smell of mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107711712A true CN107711712A (en) | 2018-02-23 |
Family
ID=61219330
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711192445.4A Withdrawn CN107711712A (en) | 2017-11-24 | 2017-11-24 | A kind of method for removing mutton smell of mutton |
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| Country | Link |
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| CN (1) | CN107711712A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664159A (en) * | 2015-02-12 | 2015-06-03 | 步新源 | Feed capable of removing goaty flavor from mutton |
| CN105265767A (en) * | 2015-04-03 | 2016-01-27 | 袁清珠 | Method for cultivating mutton without mutton smell |
| CN106387378A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Feed additive for inhibiting mutton smell |
| CN106387388A (en) * | 2016-09-19 | 2017-02-15 | 王冬梅 | Feed additive used for removing mutton odour of mutton |
| CN106889315A (en) * | 2016-12-28 | 2017-06-27 | 新昌县赛因斯生物科技有限公司 | Reduce the feed formula of sheep smell of mutton |
| CN107318768A (en) * | 2017-07-14 | 2017-11-07 | 合肥合丰牧业有限公司 | A kind of fattening method for reducing mutton smell of mutton |
-
2017
- 2017-11-24 CN CN201711192445.4A patent/CN107711712A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664159A (en) * | 2015-02-12 | 2015-06-03 | 步新源 | Feed capable of removing goaty flavor from mutton |
| CN105265767A (en) * | 2015-04-03 | 2016-01-27 | 袁清珠 | Method for cultivating mutton without mutton smell |
| CN106387378A (en) * | 2016-08-29 | 2017-02-15 | 黎志春 | Feed additive for inhibiting mutton smell |
| CN106387388A (en) * | 2016-09-19 | 2017-02-15 | 王冬梅 | Feed additive used for removing mutton odour of mutton |
| CN106889315A (en) * | 2016-12-28 | 2017-06-27 | 新昌县赛因斯生物科技有限公司 | Reduce the feed formula of sheep smell of mutton |
| CN107318768A (en) * | 2017-07-14 | 2017-11-07 | 合肥合丰牧业有限公司 | A kind of fattening method for reducing mutton smell of mutton |
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Application publication date: 20180223 |