CN113016960A - Preparation method of flavored edible feed for laying fowl - Google Patents
Preparation method of flavored edible feed for laying fowl Download PDFInfo
- Publication number
- CN113016960A CN113016960A CN202110403084.3A CN202110403084A CN113016960A CN 113016960 A CN113016960 A CN 113016960A CN 202110403084 A CN202110403084 A CN 202110403084A CN 113016960 A CN113016960 A CN 113016960A
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- China
- Prior art keywords
- feed
- grain
- curry
- diluent
- vitamin
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Classifications
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- 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
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- 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
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
Abstract
The invention discloses a preparation method of a flavored laying fowl edible feed, which comprises the steps of fully mixing grain with curry powder diluent twice, and adding a proper amount of microbial compound additive into the mixture, wherein the grain can quickly absorb the curry diluent to expand the grain, flavor substances enter the grain, and the grain germination can improve the internal amino acid content. According to the invention, the curry powder containing various flavors and spices is boiled and soaked with the cereal grain, so that the cereal grain can fully absorb flavor substances in the curry powder to obtain the first-class feed, the curry powder diluent is soaked with the cereal grain after being cooled, the cereal grain germinates under the condition of ensuring the temperature to obtain the second-class feed, and the first-class feed and the second-class feed are mixed to prepare the edible feed, so that not only can the natural nutrient substances fully supplied to egg-laying poultry be improved, but also the flavor of eggs can be obviously improved, and the nutrition and the flavor of the eggs are more comprehensive.
Description
Technical Field
The invention relates to the technical field of laying poultry, in particular to a preparation method of a flavored laying poultry edible feed.
Background
Eggs are rich in nutrients, are cheap animal-derived proteins, are widely used in the food processing industry due to unique coagulation, foaming, emulsification and the like, and have detected 8 types of substances such as alcohol, aliphatic hydrocarbon, aldehyde, ketone, aromatic, furan, sulfide, terpenes and the like as flavor substances in the eggs; the change of the feed composition can cause the change of the content and the composition of the flavor precursors in the eggs, and the flavors are different; the quality and flavor of eggs are directly influenced by the composition of the feed, and the flavor of the eggs can be directly influenced by the raw materials of animal sources (fish meal and fish oil) and plant sources (rapeseed meal, linseed, seaweed, palm, grape seeds, hemp seeds and heterotrophic microalgae) in the feed; research shows that the egg flavor of poultry fed with fish meal or fish oil can generate mildewing, stale, rancid, fishy smell and the like; the content of trimethylamine oxide in the fish meal (about 4.9 g/kg) is high, TMAO is oxidized into trimethylamine with fish odor under the action of poultry intestinal microorganisms, and the trimethylamine with fish odor is deposited in eggs to cause peculiar smell; the rapeseed cake dregs can easily induce the generation of fishy eggs, and the laying poultry can not produce the fishy eggs after the rapeseed cake dregs are removed from the feed; sinapine (0.8% -3.0%) in rapeseed cake is precursor of TMA; 1-2% of flaxseed is added into the feed, the sensory properties of the eggs are not affected, and the high addition amount (10-20%) can generate peculiar smell eggs, such as fishy smell or similar paint smell;
the curry yellow is a special egg flavor modifying agent prepared by drying, crushing, blending and mixing a plurality of edible spices such as turmeric, star anise, nutmeg, angelica and the like, and the contained activity of the modifying agent is curcumin, flavonoid, organic acids and polyphenols and has good health care effect, so that the curry flavor egg poultry edible feed can change the inherent egg flavor and ensure that the nutrition and the flavor of eggs are more comprehensive.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of a flavored laying fowl edible feed.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a flavored laying fowl edible feed comprises the following steps:
s1, adding 1-3 parts by weight of curry powder into a cooking container, adding 7-9 parts by weight of clear water, fully and uniformly stirring the curry powder and the clear water, heating the mixed solution with a big fire until the mixed solution is boiled, and immediately stopping heating to obtain curry diluent;
s2, pouring 7-9 parts by weight of cereal grains into the boiled curry diluent, fully stirring the cereal grains and the curry diluent, and soaking after stirring;
s3, when the temperature is reduced to below 40 ℃ in the soaking process, filtering the soaked cereal grains out of the cooking container, adding 1-2 parts by weight of the vitamin composite additive into the cereal grains, fully stirring, standing and storing in a ventilation position after stirring, and airing to obtain a feed;
s4, pouring 7-9 parts by weight of cereal grains into a cooking container, fully stirring the cereal grains and the filtered curry diluent, and soaking for 12 hours after stirring;
s5, taking out the grain feed after soaking, placing the grain feed at a position with dark and dull light and at a temperature of 20-28 ℃ for standing, and germinating the grain feed after 2-3 days to obtain a second type of feed;
s6, mixing the first kind of feed and the second kind of feed uniformly in equal amount to obtain the edible feed.
Preferably, the curry powder in S1 is prepared by pulverizing Curcuma rhizome, fructus Anisi Stellati, semen Myristicae, radix Angelicae sinensis, origanum vulgaris and herba Rosmarini officinalis, and mixing under stirring.
Preferably, the cereal grain comprises one or more of rice, wheat, millet, soybean, sorghum.
Preferably, the vitamin complex additive in S3 comprises one or more of vitamin A, vitamin C, vitamin D, vitamin E, and vitamin B1.
Preferably, the grain in the step S2 should be turned over once every 30 minutes during the soaking period, so as to ensure the sufficient contact between the grain and the curry diluent and ensure the more uniform liquid absorption and expansion of the grain.
Preferably, the cooking container in S1 should have a warming effect to ensure a warming effect during the immersion of the grain and the curry diluent.
Compared with the prior art, the invention has the beneficial effects that:
the curry powder containing various flavors and spices is boiled and soaked with the cereal grains, so that the cereal grains fully absorb flavor substances in the curry powder to obtain first-class feed, the curry powder diluent is soaked with the cereal grains after being cooled, the cereal grains germinate under the condition of ensuring the temperature to obtain second-class feed, and the first-class feed and the second-class feed are mixed to prepare the edible feed.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by those skilled in the art without any creative work based on the embodiments of the present invention belong to the protection scope of the present invention.
A preparation method of a flavored laying fowl edible feed comprises the following steps:
s1, adding 1-3 parts by weight of curry powder into a cooking container, adding 7-9 parts by weight of clear water, fully and uniformly stirring the curry powder and the clear water, heating the mixed solution with a big fire until the mixed solution is boiled, and immediately stopping heating to obtain curry diluent; the special fragrance of the turmeric, the star anise, the nutmeg, the Chinese angelica, the oregano and the rosemary in the curry powder can be excited at high temperature by boiling the curry powder, so that the curry powder is mixed in clear water to ensure that cereal grains can fully absorb flavor substances;
s2, pouring 7-9 parts by weight of cereal grains into the boiled curry diluent, fully stirring the cereal grains and the curry diluent, and soaking after stirring; under the condition of long-time soaking at high temperature, the water in the grains is heated to an evaporation point, the grains can quickly absorb the curry diluent, so that the grains expand, the volume ratio is increased by 30-40%, the flavor substances enter the grains, and the egg-laying poultry can pick up the flavor substances for feeding;
s3, when the temperature is reduced to below 40 ℃ in the soaking process, filtering the soaked cereal grains out of the cooking container, adding 1-2 parts by weight of the vitamin composite additive into the cereal grains, fully stirring, standing and storing in a ventilation position after stirring, and airing to obtain a feed; by adding various vitamins such as vitamin A, vitamin C, vitamin D, vitamin E, vitamin B1 and the like, different vitamins have different effects and can provide vitamins required by laying poultry.
S4, pouring 7-9 parts by weight of cereal grains into a cooking container, fully stirring the cereal grains and the filtered curry diluent, and soaking for 12 hours after stirring; the germination rate of the cereal grains can be improved by soaking the cereal grains in the curry diluent at about 40 ℃;
s5, taking out the grain feed after soaking, placing the grain feed at a position with dark and dull light and at a temperature of 20-28 ℃ for standing, and germinating the grain feed after 2-3 days to obtain a second type of feed; after the grain feed germinates, the starch can be saccharified, the content of protein and soluble B vitamins is increased, and the palatability is improved; the addition of germinated barley can improve the laying rate of poultry by 10-12%, and the verification shows that the lysine, methionine and tryptophan of sorghum are respectively improved by 2.2, 1.8 and 5.7 times compared with those before germination in the common sorghum lacking lysine.
S6, uniformly mixing the first kind of feed and the second kind of feed in equal amount to obtain the edible feed; s1 the curry powder is prepared by pulverizing rhizoma Curcumae Longae, fructus Anisi Stellati, semen Myristicae, radix Angelicae sinensis, herba Origani and herba Rosmarini officinalis, stirring and mixing; the cereal grains comprise one or more of rice, wheat, millet, soybean and sorghum, and the vitamin compound additive in S3 comprises one or more of vitamin A, vitamin C, vitamin D, vitamin E and vitamin B1;
in the S2, the grains should be fully turned over once every 30 minutes during the soaking period, so that the grains are fully contacted with the curry diluent, and the liquid absorption and expansion of the grains are more uniform;
the cooking container in the S1 has a heat preservation effect to ensure the heat preservation effect in the process of soaking the grain and the curry diluent, and the stirring and mixing process can be realized by a machine or a tool, so that the stirring and mixing effect is ensured.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. The preparation method of the edible feed for the flavored laying fowl is characterized by comprising the following steps:
s1, adding 1-3 parts by weight of curry powder into a cooking container, adding 7-9 parts by weight of clear water, fully and uniformly stirring the curry powder and the clear water, heating the mixed solution with a big fire until the mixed solution is boiled, and immediately stopping heating to obtain curry diluent;
s2, pouring 7-9 parts by weight of cereal grains into the boiled curry diluent, fully stirring the cereal grains and the curry diluent, and soaking after stirring;
s3, when the temperature is reduced to below 40 ℃ in the soaking process, filtering the soaked cereal grains out of the cooking container, adding 1-2 parts by weight of the vitamin composite additive into the cereal grains, fully stirring, standing and storing in a ventilation position after stirring, and airing to obtain a feed;
s4, pouring 7-9 parts by weight of cereal grains into a cooking container, fully stirring the cereal grains and the filtered curry diluent, and soaking for 12 hours after stirring;
s5, taking out the grain feed after soaking, placing the grain feed at a position with dark and dull light and at a temperature of 20-28 ℃ for standing, and germinating the grain feed after 2-3 days to obtain a second type of feed;
s6, mixing the first kind of feed and the second kind of feed uniformly in equal amount to obtain the edible feed.
2. The method for preparing the flavored laying fowl feed as claimed in claim 1, wherein the curry powder in S1 is prepared from Curcuma rhizome, fructus Anisi Stellati, semen Myristicae, radix Angelicae sinensis, origanum vulgaris and herba Rosmarini officinalis by pulverizing, stirring and mixing.
3. The method for preparing the flavored laying fowl feed as claimed in claim 1, wherein the cereal grains comprise one or more of rice, wheat, millet, soybean and sorghum.
4. The method for preparing the flavored laying fowl feed as claimed in claim 1, wherein the vitamin complex additive in S3 comprises one or more of vitamin A, vitamin C, vitamin D, vitamin E, and vitamin B1.
5. The method for preparing the flavored laying fowl feed as claimed in claim 1, wherein the grain in S2 is fully turned over every 30 minutes during the soaking period, so as to ensure the full contact between the grain and the curry diluent and the more uniform liquid absorption and expansion of the grain.
6. The method for preparing the flavored laying fowl feed as claimed in claim 1, wherein the cooking vessel in S1 has a warming effect to ensure the warming effect during the soaking process of the cereal grain and curry diluent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110403084.3A CN113016960A (en) | 2021-04-15 | 2021-04-15 | Preparation method of flavored edible feed for laying fowl |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110403084.3A CN113016960A (en) | 2021-04-15 | 2021-04-15 | Preparation method of flavored edible feed for laying fowl |
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| Publication Number | Publication Date |
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| CN113016960A true CN113016960A (en) | 2021-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110403084.3A Pending CN113016960A (en) | 2021-04-15 | 2021-04-15 | Preparation method of flavored edible feed for laying fowl |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5882701A (en) * | 1995-08-02 | 1999-03-16 | Nisshin Flour Milling Co., Ltd. | Poultry egg with improved flavor and method of producing |
| CN102210415A (en) * | 2011-07-06 | 2011-10-12 | 四川国凤生物科技有限公司 | Traditional Chinese medicinal additive with grass fragrance flavor for laying hen feed |
| CN103783296A (en) * | 2011-04-08 | 2014-05-14 | 彭书远 | Preparation of feed for broiler chicken |
| CN103876090A (en) * | 2012-12-20 | 2014-06-25 | 天津市兰氏调味品有限公司 | Curry powder |
| CN104366066A (en) * | 2014-10-27 | 2015-02-25 | 凤台县靳氏禽业有限公司 | Laying duck feed capable of ensuring flavors of local duck eggs and preparation method thereof |
| CN104705670A (en) * | 2013-12-16 | 2015-06-17 | 哈尔滨大三通科技有限公司 | Curry flavored donkey meat can and processing technology thereof |
| CN106173462A (en) * | 2016-07-12 | 2016-12-07 | 重庆旭源农业开发有限公司 | Poultry feedstuff |
| CN109198235A (en) * | 2018-08-14 | 2019-01-15 | 河南牧翔动物药业有限公司 | It is a kind of for producing the feed addictive of layer chicken and preparation method thereof of flavor egg |
| CN109965133A (en) * | 2019-03-20 | 2019-07-05 | 湖南科技学院 | Improve the feed addictive and its preparation and application of egg flavor substance content |
-
2021
- 2021-04-15 CN CN202110403084.3A patent/CN113016960A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5882701A (en) * | 1995-08-02 | 1999-03-16 | Nisshin Flour Milling Co., Ltd. | Poultry egg with improved flavor and method of producing |
| CN103783296A (en) * | 2011-04-08 | 2014-05-14 | 彭书远 | Preparation of feed for broiler chicken |
| CN102210415A (en) * | 2011-07-06 | 2011-10-12 | 四川国凤生物科技有限公司 | Traditional Chinese medicinal additive with grass fragrance flavor for laying hen feed |
| CN103876090A (en) * | 2012-12-20 | 2014-06-25 | 天津市兰氏调味品有限公司 | Curry powder |
| CN104705670A (en) * | 2013-12-16 | 2015-06-17 | 哈尔滨大三通科技有限公司 | Curry flavored donkey meat can and processing technology thereof |
| CN104366066A (en) * | 2014-10-27 | 2015-02-25 | 凤台县靳氏禽业有限公司 | Laying duck feed capable of ensuring flavors of local duck eggs and preparation method thereof |
| CN106173462A (en) * | 2016-07-12 | 2016-12-07 | 重庆旭源农业开发有限公司 | Poultry feedstuff |
| CN109198235A (en) * | 2018-08-14 | 2019-01-15 | 河南牧翔动物药业有限公司 | It is a kind of for producing the feed addictive of layer chicken and preparation method thereof of flavor egg |
| CN109965133A (en) * | 2019-03-20 | 2019-07-05 | 湖南科技学院 | Improve the feed addictive and its preparation and application of egg flavor substance content |
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Application publication date: 20210625 |
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