40results about How to "Delicate texture" patented technology

The invention discloses a manufacturing method for spiced beef. The manufacturing method is characterized by comprising the following steps of: cleaning and slicing, sliced beef is frozen in a freezer at a temperature of 15 DEG C below zero-18 DEG C below zero for 20-24 hours, pickling, light-stewing, primarily stewing in soy sauce, secondarily stewing in soy sauce, deep frying, slicing, mixing with stuff, packing, vacuum sealing and sterilizing. The beef mixed with stuff oil is packed and sealed on a vacuum sealing machine, after being placed in a sterilizing device for sterilization at a temperature of 121 DEG C for 20 minutes, the spiced beef is cooled into a normal temperature and then is encased.

The invention provides an orchid scented tea boiled salted duck and a processing method thereof, which belong to the field of food processing. The orchid scented tea boiled salted duck is characterized by comprising the following raw materials in portion by weight: 90 to 95 portions of mature duck, 1.5 to 2 portions of salt, 1.5 to 3 portions of wild orchid, 1.5 to 3 portions of green tea, and 1 to 2 portions of plant spice, which are unfrozen, cleaned, rinsed, salted, cured, brined, secondarily brined, boiled, hung and dried and packaged, and finally the orchid scented tea boiled salted duck with scents of orchid and green tea is obtained. The process is suitable for industrialized production, and the product has the faint scents of wild orchid and green tea, tender texture, better flavor, rich vitamin B and vitamin E, high nutritive value, various rich functional components which have health care function on human body and certain health care effect, without any peculiar smell or fishy smell. The orchid scented tea boiled salted duck has broad market prospect, opens up a novel approach to the development of new duck products and creates important economic and social benefits.

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

The invention provides an improved production technique for making beancurd jelly from glucolactone, which comprises the following steps: dissolving 3.1-3.7g of glucono-delta-lactone in 30-50 mL of water to obtain a glucono-delta-lactone solution, uniformly mixing soybean milk with the temperature of higher than 95 DEG C with the glucono-delta-lactone solution for slushing, and standing for 5-8 minutes to obtain the coagulated beancurd jelly. Compared with the existing production technique, the improved production technique provided by the invention saves the time for cooling the soybean milk to DEG C before slushing, increases the production rate and ensures the production efficiency. The proper glucono-delta-lactone solution and the soybean milk are proportionally mixed to shorten the standing time from 15 minutes or so to 5-8 minutes, thereby further lowering the time cost for production, and ensuring the increase of production benefit by utilizing production.

The invention discloses grassland white-mushroom sauce. The grassland white-mushroom sauce comprises the following materials in parts by weight: 10-20 parts of dried grassland white mushroom, 56-84 parts of fresh pleurotus eryngii, 8-12 parts of vegetable oil, 4-6 parts of soybean paste, 0.8-1.2 parts of salt black bean, 4-6 parts of salt, 0.1-0.3 part of chopped peanuts, 0.1-0.3 part of shelled melon seed, 0.01-0.08 part of seasoning and 0.01-0.05 part of spice. The grassland white-mushroom sauce disclosed by the invention has specific flavor of grassland dried mushroom and the taste like eating meat, and simultaneously has the advantage of compact tissue of pleurotus eryngii, and brittle and refreshing taste like eating abalone.

The invention discloses a cultivation method of organic kiwifruits. The cultivation method of the organic kiwifruits includes variety selection, seedling raising, garden construction, planting, cultivation management, water management, soil management, fertilization management, extermination of diseases and insect pests, harvesting, packaging and so on. The cultivation method of the organic kiwifruits is scientific and reasonable, simple and feasible, and suitable for scale popularization. The planted kiwifruits have the advantages of being excellent in quality, big in fruit shape, delicate intexture, sweet in flavor, high in sugar content, green and environmentally friendly, and are organic fruits. The planted kiwifruits are low in incidence of the diseases and the insect pests, high insurvival rate and yield. The yield per mu can be increased by more than 800 kilograms. The cultivation method of the organic kiwifruits can obtain high quality and yield organic kiwifruits, meet rapidly increasing market demands and has important economic benefits.

The invention discloses a manufacturing method for a fondant cake. The method comprises steps of: adding purified water and gelatin powder or pectin into a stirring barrel, stirring at a speed of 60 r to fully mix and melt the two compounds, and permitting the mixture to stand for 5 min; adding lemon essence, maltose syrup and glycerin into a low-temperature stirring pot, regulating the temperature to 50 DEG C, adding a fusion agent in the step 2, stirring until the fusion agent is fully dissolved and melted and the mixture becomes clear and apparent, and stopping heating; when the mixture in the step 2 is cooled to 30-35 DEG C, adding white sugar powder or crystal sugar powder, and stirring continuously until the sugar powder or the crystal sugar powder is fully melted without particles or caking; adding the melt in the step 3 into a dough maker to be kneaded at a low speed until products are compact without holes, soft and smooth, and smearing white oil or refined lard oil on the machine wall if a sticking phenomenon is generated in the process; and subpackaging the products in the step 4 under vacuum, and refrigerating at a low temperature of 2-6 DEG C.

The invention discloses antibacterial and healthcare plumetis capable of releasing anions and a manufacturing technology of the plumetis. The plumetis is prepared from 50% of Australian wool, 35% of polyester fiber, 5% of mulberry silk and 10% of bamboo charcoal fiber. The manufacturing technology of the plumetis comprises the following steps of 1, dyeing; 2, spinning; 3, weaving and 4, after-finishing. Full play is given to the excellent performance of the bamboo charcoal fiber and mulberry silk, the varieties of wool spinning fabric are enriched, the level and the addition value of the fabric are increased, the fabric is fine and smooth in appearance, smooth in hand feeling, natural and soft in luster, pure in color, good in moisture absorption and air permeability performance, clear inplumetis surface grain, and exquisite in workmanship, the healthcare function of the bamboo charcoal fiber is fully embodied, the added value of products is high, and a good market effect is obtained.

The invention relates to the technical field of textiles, in particular to a blended yarn and a preparation method and application thereof. The method comprises the following steps that pretreated seaweed fibers are subjected to treatment of a blowing process A, a carding process A and a pre-drawing process A to obtain pre-drawn seaweed fiber raw slivers A; cotton fibers are subjected to treatmentof a blowing process B, a carding process B, a pre-drawing process B, a winding process B and a fine combing process B to obtain finely combed cotton slivers B; the prepared pre-drawn seaweed fiber raw slivers A and the finely combed cotton slivers B are subjected to treatment of a mixing process, a roving process and a spinning process to obtain the blended yarn. The blended yarn can be used formanufacture of a knit or a fiber product. The blended yarn is good in single yarn evennes and has few neps and yarn defects, and the comfort of a fabric can be further improved, so that the fabric issmooth in surface, exquisite and delicate in texture and clear in pattern.

The invention discloses a starter-making method of a chicken juice soy sauce, a brewing method of the chicken juice soy sauce, and the soy sauce brewed by the brewing method. The starter-making methodtakes chicken as a main raw material for starter-making. The brewing method is as follows: firstly making the chicken into chicken tofu; mixing the chicken tofu, flour and soybean powder, and then inoculating the obtained mixture with aspergillus oryzae for starter-making, so that the obtained mature sauce starter has higher enzyme activity; and then adding a chicken oil yeast liquid cultured bychicken oil and conducting fermentation so as to obtain the chicken juice soy sauce. The method not only can endow the soy sauce with a strong chicken flavor, but also enables the soy sauce to have alasting and natural fragrance; and resources such as the chicken oil and bean dreg water in the brewing process can be recycled, and soy sauce residues obtained by subjecting mature sauce mash to squeezing can be made into a chicken tofu sauce after being ground. Therefore, resource is saved, production cost is reduced, solid waste is avoided, the problem of post-treatment of sauce residues is reduced, and the brewing method accords with the current social development trend of green and environment-friendly production.

The invention belongs to the technical field of mango cultivation, and discloses a cultivation method of late-ripening mango. The cultivation method comprises the following steps: picking wild mango (commonly known as carambola fruits), carrying out cultivation for a year, taking seedlings of cultivated wild mango as female parents, selecting branches of local ivory mango as scions from April to June of each year, grafting the scions onto the seedlings of the wild mango by adopting a bud grafting method, carrying out secondary grafting by using local three-year mango branches as scions by adopting a cleft grafting method after the grafting seedlings of the first grafting survive for two years, carrying out third-time grafting by using the local mango branches of March as scions after the grafting seedlings of the secondary grafting survive for one year, and in the fourth year, using the branches of the mango trees which are survived after three times of grafting as scions of the late-ripening mango to carry out grafting on wild mango seedlings or carry out transformation on old ivory mango trees.

The invention discloses a salt steamed egg with contents. The salt steamed egg with contents comprises a steamed egg and a sauce bag. The steamed egg is prepared from an egg, a spice soup, light soy sauce, salt, white sugar, monosodium glutamate, contents and the sauce bag. According to the invention, a unique formula is employed, texture indexes and sensory indexes are used as evaluation standards, and a ratio and addition amounts of raw and accessory materials are strictly demonstrated; and on the basis of the egg with high-quality protein and through cooperative usage of the spice soup prepared by decocting a plurality of spices and key control of the ratio of water and the addition amount of the spice soup, the prepared salt steamed egg with contents has good organization structure, tastes fine and slippery, just melts in the mouth and has fresh fragrance and delicious taste.

The invention discloses coconut milk tofu. The coconut milk tofu is characterized by being prepared from the components in parts by weight: 10-15 parts of soybean, 5-10 parts of coconut milk, 0.5-1 part of coagulant and 100-150 parts of purified water. The coconut milk tofu has the advantages that the smell is fragrant, the taste is tender, and the flavor is rich and has the efficacies of preserving the health, beautifying, producing the saliva, slaking the thirst, replenishing qi, invigorating the spleen-stomach, clearing the heat, moistening the dryness, cleaning the stomach and the intensities and preventing vomiting and diarrhea. With the adoption of the coconut milk tofu, the problem that a person with diarrhea can not eat tofu is solved; in addition, as a mixture of calcium sulfate and glucono-delta-lactone is adopted as the coagulant, the disadvantages of singly using the calcium sulfate or the glucono-delta-lactone are solved, so that the tofu is tender in the texture, is rich in the elasticity and also has the advantages of strong toughness, strong taste, high content of protein and the like.

The invention discloses a saline-alkali soil tetraploid purple asparagus cultivation method. Tetraploid purple asparagus is high in sugar content, low in coarse fiber content, strong in growth vigor,high in yield potential, good in color and luster, excellent in quality, excellent in taste and strong in disease resistance. The tetraploid purple asparagus cultivation method includes the steps: first, soil treatment; second, seedling culture; third, purple asparagus seedling culture management; fourth, planting furrow opening; fifth, seedling digging and selection, and planting transplantation;sixth, purple asparagus field management; seventh, pest control; eighth, harvesting. Saline-alkali soil is improved, the contradiction of competing for land by vegetables and grains can be relieved,and the planted tetraploid purple asparagus is large, succulent, slightly sweet, delicate in texture, low in fiber content, excellent in quality, excellent in raw taste and strong in disease resistance and has the advantages of high planting survival rate, stable yield, cost saving property and the like.

The invention provides seasoning for fish flavored pork slices. Bean cotyledons, pickled peppers, edible vinegar and a pu-flavor food additive are reasonably matched, other food materials are auxiliary, and the seasoning is prepared. The fish flavored pork slices prepared with the seasoning has the salty, sweet, sour, spicy, delicious and fragrant characteristics and the like; the fish flavored pork slices have the advantages of red and bright colors, smooth mouthfeel, fine and tender meat quality, sour, spicy, salty and sweet tastes, delicious and tender quality of shredded meat, fresh quality, and fish flavor. The preparation technology is simple, and is suitable for production of large scale.

The invention discloses colored boxed bean curd and a production method thereof. The colored boxed bean curd is prepared from soybeans, a vegetable and fruit juice auxiliary material and gluconolactone; the vegetable and fruit juice auxiliary material is squeezed juice of celery, radish leaves, celery leaves, chili leaves, sweet potato leaves, carrots or tomatoes. The production method comprises the following steps: putting washed soybeans into a soybean milk maker; adding water and grinding; heating ground soybean milk, and boiling for enzyme inactivation; adding the vegetable and fruit juice auxiliary material and uniformly mixing; continually heating and boiling; adding the gluconolactone and uniformly mixing; then putting the mixture into a plastic box and carrying out pasteurization; cooling and forming; putting a product into a cold storage and storing. According to the bean curd disclosed by the invention, the natural vegetable and fruit juice auxiliary material is added to form a natural color; the product has a tender texture, gloss and great elasticity, and contains abundant nutrition constituents; fibers in the vegetables are kept and the colorful bean curd which is easily absorbed and digested by human bodies is obtained.

The invention belongs to the technical field of textile, and particularly relates to chinlon carrier milk fiber and cotton fiber blended yarn and a spinning process thereof. The blended yarn is formedby spinning chinlon carrier milk fibers and cotton fibers through a blending process, wherein the content of the milk fibers is 10%-50%, and the balance is the cotton fibers. The blended yarn is uniform in yarn levelness, few in neps and few in yarn faults, and comfort of fabric can be further improved, so that the fabric is smooth and flat in surface, exquisite and fine in texture and clear in grain.

The invention discloses a blended yarn, a preparation method thereof and application thereof, and belongs to the field of textiles. The preparation method of the blended yarn is a yarn blending process, pre-drawing milk fiber strips A and combed cotton strips B are sequentially subjected to a mixing step, a roving step and a spinning step to obtain the blended yarn. The pre-drawing process is carried out on the milk fiber, the weight of pre-drawing strip before mixing is stabilized, therefore, the blending ratio is uniform and stable, and the blended yarn of uniform quality is prepared. The method has the advantages of low preparation cost and high cost performance. According to the invention, a high-count blended yarn prepared by the milk fibers and cotton fibers has yarn evenness, less nep and fewer yarn defects, the blended yarn has the advantages of cashmere and has the advantages of softness and heat preservation, wet permeability and breathability, bacteria inhibition and good sanitation, and the blended yarn is an ideal choice for making home textile products and high-end clothing fabrics.

The invention discloses a method for processing lactone tofu. The method comprises the following steps that soybeans are selected, wherein the soybeans are soaked with water with the weight 4-5 times that of the soybeans for 6 h to 14 h; grinding is carried out 2 times according to the ratio of the soybeans to the water being 1:5 to 1:6, and the materials pass through a 100-mesh steel screen; the materials are continuously heated for 10 min at the heating temperature of 90 DEG C to 95 DEG C; when the temperature of the soybean milk reaches 70 DEG C, curdling is carried out, and heat preservation is carried out for 1 h, wherein glucolactone is firstly dissolved in water, the mixture is added into the cooled soybean milk as soon as possible, the addition of glucolactone accounts for 0.2%-0.3% of the soybean milk, and stirring is carried out after glucolactone is added; after glucolactone is added, the tofu is boxed, and the boxed lactone tofu is made. The lactone tofu is fine and tender, the product is good in color, fragrance and taste, the production process is simple, mechanical operation can be adopted, the automation level is increased, the labor intensity is reduced, and the method is suitable for being applied and popularized.

The invention discloses a sweet steamed egg containing contents and a preparation method of the sweet steamed egg. According to the product, eggs and milk are taken as main raw materials and are assisted by other healthy ingredients, and then a mixture is prepared into a thermosetting seasoning egg product by adopting a traditional steaming mode; by taking water holding capacity and sensory indexes as evaluation criteria, a stable product system is formed, the problem of water separating in the preservation process is prevented or retarded, and the shelf life is prolonged. Steaming and forming procedure and sterilizing link are simultaneously performed in the production process at the same time, and the mouthfeel is fresh and tender. According to the sweet steamed egg disclosed by the invention, nutrition and texture of the product are jointly optimized in the aspect of a formula and a process; produced steamed egg has the advantages of bright color, uniform texture, smooth taste, mellow and normal aroma and unique flavor.

The present invention provides an American rolled fondant cream preparation method. The American rolled fondant cream includes the following components in weight percentage: 30-40% corn syrup, 5-10% glycerol, 0.5-1% xanthan gum, 15-25% powdered sugar, 25-35% microcrystalline cellulose and 5-10% pure water. The American rolled fondant cream is prepared by the following steps: (1) fully mixing xanthan gum with pure water to obtain a xanthan gum colloid; and heating to dissolve corn syrup and glycerol to obtain a syrup solution; (2) adding the xanthan gum colloid into the syrup solution, and heating and stirring until the xanthan gum colloid and the syrup solution are uniformly mixed; (3) adding powdered sugar and microcrystalline cellulose into the mixture after the mixture is cooled, and continue stirring until the mixture shows a dough-like shape; and (4) pouring the mixture into a flour machine to conduct kneading until the mixture is smooth and tight, thereby obtaining the American rolled fondant cream. The American rolled fondant cream preparation method of the present invention selects new materials and processes to prepare American rolled fondant cream, thus improves the delicate degree and adhesion of the fondant cream, enhances water holding capacity of the fondant cream, and at the same time maintains the rich taste and delicate and tender texture of the fondant cream.

According to the production process of the multipurpose coated paper, the bleached broadleaf wood sulfate pulp, the bleached softwood sulfate pulp and the alkaline hydrogen peroxide mechanical pulp are reasonably proportioned, and the prepared raw paper is subjected to prime coating, floating coating and surface coating and finally is subjected to calendering. And the prepared coated paper has moderate moisture content and relative humidity, and is suitable for processing and production of printing, handbag processing, coated paper and the like. The prepared coated paper is excellent in performance, can meet the printing requirement of coated paper and the handbag processing performance, is used for preparing processing base paper prepared by a laminating film, and has excellent laminating film fastness and anti-warping performance.

The present invention relates to a preparation method of breakfast soft-boiled eggs and belongs to the technical field of deep processing of egg products. The preparation method of the breakfast soft-boiled eggs is as follows: fresh eggs are soaked in an aqueous solution containing edible salt and sodium hydroxide at a constant temperature of 20 DEG C plus or minus 2 DEG C to be pickled for 3-4 days; the pickled and thoroughly-washed eggs are pre-heated; the preheated eggs are heated and cooked in salt water; finally, the surface salt of the cooked eggs is thoroughly washed in warm water; andthe washed eggs are subjected to film-coating packaging by using a nano-Ag@SiO2 modified PVA material. Egg white of the prepared breakfast soft-boiled eggs is completely solidified, elastic, and delicate and tender in texture. Egg yolk is solidified in outer shell, maintains a viscous flow state inside and is orange-red. The soft egg yolk has a characteristic viscosity of 1,800 Pa.s to 2,000 Pa.s.The breakfast soft-boiled eggs have a shelf life of 45-60 days and can provide consumers with a high-quality special egg product with delicate mouthfeel and rich nutrients.

The invention discloses a method for preparing a meal replacement stick by adopting tea. The method for preparing the meal replacement stick by adopting the tea comprises the following steps that fresh green tea is laid in a layered mode, water is sprayed layer by layer, stacking is carried out, and fermentation is carried out; the fermented tea is stacked into a large pile, the large pile is subjected to natural sedimentation, compression and stabilization, and then holes are dug for ventilation and aging; steaming, stage drying and crushing are carried out so as to obtain tea powder; and banana powder, corn flour, whey protein powder, the tea powder, beef powder, longan kernel powder and semen phaseoli powder are uniformly stirred so as to obtain powder, edible oil is added, uniform mixing is carried out, compression moulding is carried out, and baking and maturing are carried out. The method has the advantage that the basic nutrition needed by patients with obesity is provided.

The invention relates to a special cooking forming box for konjak tofu. A plurality of pipe hole columns are vertically arranged on the bottom of the forming box; pipe hole cavity channels in the pipe hole columns directly penetrate through the bottom of the forming box; a movable bottom plate is arranged on the bottom of the forming box in a matching way; a plurality of circular holes for the pipe hole columns to penetrate through are dug in the movable bottom plate in a matching way; a lifting handle is arranged on the edge of the movable bottom plate. The special cooking forming box for the konjak tofu has the beneficial effects that the pipe hole columns are arranged in the cooking forming box, so that boiled water in a cooking pot can enter pipe hole cavities when the konjak tofu is cooked, and heat in the boiled water is transferred onto the konjak tofu in the cooking forming box through the pipe cavities; the plurality of pipe hole columns are arranged, so that the heat can quickly arrive interior of konjak tofu blocks, the interior and the exterior of the konjak tofu are uniformly heated, the konjak tofu can be basically ensured to be cured at the same time, the resilience is uniform, and the texture is delicate and consistent; in addition, after the konjak tofu blocks are scooped up, dense hole channels can be remained in the konjak tofu blocks, so that the konjak tofu blocks can be conveniently rinsed so as to clear an alkaline flavor, and the rinse dosage and manpower can be reduced.

The invention discloses a sour and spicy flavour lactobacillus fermentation sausage and a preparation method thereof. The sour and spicy flavour lactobacillus fermentation sausage is prepared from the following raw materials in parts by weight: 70 to 75 parts of pork, 25 to 30 parts of fat meat, 1.35 to 1.5 parts of pure water, 0.04 to 0.06 part of lactic acid bacteria, 14 to 16 parts of ice cubes, 1.90 parts of table salt, 0.5 to 0.7 part of phosphate, 0.5 to 0.7 part of fresh garlic, 0.5 to 0.7 part of a compound thickening agent, 2.5 to 3 parts of white granulated sugar, 0.2 to 0.3 part of essence, 2 to 3 parts of chopped chilli, 2 to 2.5 parts of pickled chilli and 1 to 2 parts of sour bamboo shoots. The preparation method comprises the following steps in sequence: strain reanimation, chopping, filling, fermentation, stewing, and cooling to obtain the sour and spicy flavour lactobacillus fermentation sausage. By adopting the preparation method disclosed by the invention, the fermentation period of the lactic acid bacteria can be greatly shortened; meanwhile, the thickening agent is compounded to retain water and accompany the whole fermenting process of the strain; metabolites which are produced by fermentation at different stages can be absorbed; finally, neither water nor oil can leak from a product, so that the texture is more tender.

The invention relates to a chicken blood tomato bean curd and a processing method of the chicken blood tomato bean curd. The chicken blood tomato bean curd comprises 60-70wt% of chicken blood, 15-20wt% of 100% tomato primary pulp, 15-20wt% of water, mixed glue accounting for 0.1-0.5% of the total weight of the chicken blood, the tomato primary pulp and the water, table salt accounting for 1.5-2.0% of the total weight of the chicken blood, the tomato primary pulp and the water, and calcium chloride accounting for 0.06-0.09% of the total weight of the chicken blood, the tomato primary pulp and the water, wherein the mixed glue is a mixture formed by xanthan gum and konjac glucomannan according to the mass ratio of 3: 2. The processing technology comprises the steps of firstly adding sodium citrate into the fresh chicken blood for anticoagulation; after that, evenly mixing the chicken blood, the tomato primary pulp and the water, then adding the table salt, the calcium chloride and the mixed glue into the mixture, evenly mixing, and standing still until solidification; sterilizing by heating for twice; sealing and packaging to obtain the chicken blood tomato bean curd. The chicken blood tomato bean curd is good in water-retaining property, tender in texture, good in moldability and slicing property and good in flavor, and basically does not have the phenomenon of separating out water within the shelf life.

The invention provides a breeding method of gallus domesticus. The method is characterized in that baby chicks of gallus domesticus hatched out less than 2 months are fed with maize meal and rice bran mixed chick feed every day, the chick feed is mixed with an appropriate amount of river sand once every 10 days, and gallus domesticus digestion is promoted; after growing for 2 months, the gallus domesticus is fed with adult chicken feed prepared from fresh Crassocephalum crepidioides, maize meal, rice bran and river sand through mixing every day, the adult chicken feed is prepared from 7-8 kg of fresh chopped Crassocephalum crepidioides, 9-11 kg of the maize meal, 2.5-3.5 kg of the rice bran and 0.1-0.25 kg of the river sand, and the gallus domesticus is fed with the adult chicken feed all the time until the gallus domesticus grows mature. According to the method, diarrhea of the gallus domesticus can be effectively prevented, so that the gallus domesticus grows fast and healthily, and the breeding cost is low.