30results about How to "Delicious flavor" patented technology

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.

Draper is a new blueberry variety of Vaccinium corymbosum from the Michigan State University breeding program. It is composed primarily of genes of Vaccinium corymbosum, but has a small contribution (<5%) from V. tenellum, V. ashei and V. darrowi. It is a productive, early mid-season ripening variety with very high fresh market quality and probably a long storage life. It is intended for areas where northern highbush cultivars are grown successfully. Plants of Draper are vigorous and upright. Canes are numerous, moderately branched and the fruit are well exposed. Its berries are moderately large, have small, dry picking scars, excellent powder-blue color, delicious flavor and excellent firmness. The size of the fruit is unusually regular and is presented in a loose cluster.

Potato yoghourt and a making method thereof are disclosed. 40-60% of potato juice is creatively added into yoghourt, and lactobacillus bulgaricus and streptococcus thermophilus are used in cooperation for fermentation. On the basis of controlling the ratio of the materials and the making method, the potato yoghourt with rich nutrients, moderate sweetness and palatable sour taste is prepared.

The invention provides a technology for producing marinating water for marinated products, and relates to the field of food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of Java amomum fruit, 2-3 partsof Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of bright red color, heavy and long flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high controllability, stable taste and long shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.

The invention relates to a preparation method of deep-fried salmon steaks. The preparation method comprises the steps: selecting a high-quality salmon, removing a head, laparotomizing, carrying out slice opening of a fish body, splitting to obtain fish steaks, taking the fish steaks, removing abdominal bones, and thus obtaining raw material; after cleaning, putting into a flavoring liquid for soaking to get tasty; after controlling to remove the liquid and placing in a plate, controlling the oil temperature at 70-80 DEG C, and carrying out low-temperature frying for 2-4 minutes; taking out and cooling at the room temperature; controlling the oil temperature at 150-200 DEG C, and carrying out high-temperature frying for 1-3 minutes; rapidly cooling, packaging, sterilizing, and thus obtaining the finished product, wherein the flavoring liquid is prepared by blending apple vinegar, table salt, monosodium glutamate, high fructose syrup, sorbitol, soy sauce, mirin, a fresh ginger juice, a skipjack extract, a garlic powder, a lemon juice, a fermented glutinous rice juice and water according to a proportion. The preparation method of the deep-fried salmon food is reasonable in procedures and strong in operability; and the deep-fried salmon food prepared by the method has the advantages of rich nutrition, crisp outside, tender inside, unique flavor, fresh and delicious taste and convenient eating.

The invention includes compositions and methods that provide savory, spicy, and unique seasoning for cooking meats. In embodiments, a food flavoring composition is provided which comprises one or more flavoring agents and one or more binder together forming a solid composition, wherein the solid composition has a hard candy-like consistency and is shaped to be inserted itself into meat. The invention provides a quick and easy method for spicing meat using spice portions that can be inserted into the meat. The compositions have an extended shelf life compared to liquid marinades or powdered spice rubs. Further benefits of the invention include no mess, no clean up, and a method that adds flavor to meats from the inside out.

The present invention provides process of producing dragon whisker beef. The process includes the steps of: sorting beef material, slicing, salting beef slice with seasoning in a low temperature room of 0-7 deg.c for 10-48 hr, roasting at 50-140 deg.c, steaming, tearing into shred, deep frying or frying, adding supplementary material and frying, cooling, vacuum packing, inspecting and externally packing. The process has shortened salting time, raised roasting temperature and high production efficiency, and the dragon whisker beef product is delicious.

The invention discloses a method for preparing an antioxidant product from scallop skirts. The method comprises the steps that the scallop skirts are pretreated, neutral protease and papain are adopted for performing enzymolysis on obtained scallop skirt freeze-dried powder, freeze-drying is performed, and scallop skirt zymolyte is prepared; prepared scallop skirt zymolyte freeze-dried powder is subjected to Maillard reaction modification, and then the antioxidant product is prepared from the scallop skirts. According to the method, protein resources in the scallop skirts are fully utilized, the utilization rate of the scallop skirts is increased, and the added value of the product is increased. The reaction conditions are mild, the reaction process is stable, and the prepared product has high antioxidant activity; the operation process is simple, and the method is suitable for industrial production.

The invention discloses a processing method of frozen cooked flavor catfish. The method comprises the steps of removing impurities, cleaning the catfish and then cutting the catfish into pieces; uniformly stirring the catfish pieces, cooking wine and salt in the mass ratio of 100:(6-8):(2-4), and pickling the mixture at 4-10 DEG C for 2-4 hours; rinsing the pickled catfish pieces and baking at 45-60 DEG C for 1-3 hours; frying the dried catfish pieces under the frying conditions that the temperature is 180-200 DEG C and the time is 15-30s; and carrying out cooking, seasoning, split charging and freezing to prepare a flavor catfish product. The prepared catfish product has good texture characteristics and fresh and delicious taste, and is long in shelf life. The product is simple in eating method and can be eaten only by a microwave or simple reheating. The processing method is conducive to implementation of industrial and large-scale production of catfish dishes, and the domestic catfish market is expanded.

The invention relates to a preparation method of instant Liuzhou river-snail rice noodles. A formula of the instant Liuzhou river-snail rice noodles comprises: 150 grams of Liuzhou river-snail rice noodles, 175 grams of Liuzhou river-snail rice noodle marinade, 25 grams of river-snail meat, 25 grams of pickled bamboo shoot topping, 25 grams of black fungus topping, 10 grams of bean curd sheet topping, and 15 grams of chili pepper oil. And the preparation method of the instant Liuzhou river-snail rice noodles comprises the following steps: a, treating the Liuzhou river-snail rice noodles; b, processing the toppings; c, performing sterilization treatment on the Liuzhou river-snail rice noodles and the toppings; and d, carrying out sealing and packaging. By adopting the technical scheme, production processes of Liuzhou river-snail rice noodles are simplified, so that, production efficiency of instant Liuzhou river-snail rice noodles can be effectively improved with production cost saved;moreover, the prepared instant Liuzhou river-snail rice noodles are convenient to eat, as well as tasty and aromatic in flavor.

The invention relates to the technical field of food processing, and particularly discloses a breakfast stomach-nourishing cake, which is prepared from wheat flour, sorghum flour, millet flour, corn powder, red bean powder, sesame, carrot, red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily, honey, brown sugar, water, endothelium corneum gigeriae galli, egg, radix astragali, dried orange peel, garlic, white pepper, dried clove, cinnamon, salt, chicken essence, mature vinegar, yellow wine, cola, dry yeast, etc. The red date, pumpkin, Chinese yam, pineapple, pawpaw, Chinese chestnut, cabbage, hot pepper, dried lily and the like are fermented into a ferment filtrate and then the ferment filtrate is added to a fermented dough. The breakfast stomach-nourishing cake is capable of invigorating and nourishing the stomach, and replenishing balanced nutrition and sufficient energy needed by the human body, and is fresh and fragrant in flavor and capable of stimulating the appetite and meeting the requirement of eating a good breakfast.

The invention relates to a formula and making technology of pleurotus eryngii leisure foods. According to the pleurotus eryngii leisure foods, pleurotus eryngii is used as a main raw material, black fungus cooking liquid, nori soup, garlic juice, galangal powder and purple potato powder are used as auxiliary materials, the pleurotus eryngii leisure foods are obtained through the steps of cooking, packaging, disinfecting and inspecting. The formula and the making technology disclosed by the invention have the beneficial effects that the pleurotus eryngii leisure foods contain rich nutrient substances, maintain fresh, tender, crisp, smooth, refreshing and tasty leisure flavors, and contain rich element ingredients necessary for human bodies, including iodine, calcium, iron, manganese, magnesium, phosphorus, sodium and zinc, so that the pleurotus eryngii leisure foods guarantee balanced and comprehensive nutrition and palatable flavor, can be instant to eat, are leisure and convenient, are good in eating effect and are beneficial to popularization.

The invention discloses iron-fortified Antarctic krill paste and a preparation method thereof. The iron-fortified Antarctic krill paste is composed of the following ingredients: Antarctic krill meat,Antarctic krill peptide ferrous chelate, edible salt, and alkaline protease. The preparation method of the iron-fortified Antarctic krill paste comprises the following steps: preparing a main material; preparing the Antarctic krill peptide ferrous chelate; carrying out enzymatic hydrolysis and fermentation; and blending the main material with auxiliary materials. Specifically, the iron-fortified Antarctic krill paste is prepared by using the Antarctic krill meat as the main material, as well as the edible salt, flavor protease, chicken essence, Chinese prickly ash and the Antarctic krill peptide ferrous chelate as the auxiliary materials; and the processed iron-fortified Antarctic krill paste has the function of supplementing iron. The iron-fortified Antarctic krill paste is capable of improving iron absorption rate of the human body; and thus, the iron-fortified Antarctic krill paste is a nutritious aquatic condiment which is capable of supplementing iron and replenishing high-qualityproteins. Compared with Antarctic krill paste prepared by conventional preparation methods, the iron-fortified Antarctic krill paste prepared by the preparation method is lower in salt content, thickinstead of thin in texture, palatable in taste, an convenient to eat.

The invention discloses a chili sauce with olive and beef and a preparation method thereof. The chili sauce with olive and beef comprises main ingredients, spices and a preservative, wherein the mainingredients comprise 150-350 parts of olive oil, 150-350 parts of beef, 1600-1900 parts of green chili, 40-60 parts of Chinese prickly ashes, 650-850 parts of rapeseed oil, 400-600 parts of ginger and100-300 parts of sesames; the spices comprise 5-25 parts of vinegar, 50-250 parts of aginomoto, 20-180 parts of white sugar and 300-500 parts of salt; and the preservative is 1-9 parts of potassium sorbate. The chili sauce with olive and beef is designed according to the existing requirements, the quality guarantee period of the chili sauce can be prolonged, the deterioration rate is reduced, andthe chili sauce is rich in spices and good in taste.

The invention provides dried fish with Artocarpus lingnanensis Merr. sauce. The dried fish with Artocarpus lingnanensis Merr. sauce is mainly prepared from 10 jin of fish, 1 jin of Artocarpus lingnanensis Merr. sauce, 1 jin of rock sugar, 0.5 jin of garlics, 0.5 jin of dark soy sauce and 0.1 jin of dried orange peel. The dried fish utilizes one of four major Chinese carps. In the spring, the fish is bred, when the fish has weight of 1-1.5 jin, the fish is caught, scaled and washed with water, each 100 jin of the fish is pickled with 4 jin of table salt for 8 to 10 hours, then the fish is cleaned by water, the cleaned fish is pickled with Artocarpus lingnanensis Merr. sauce, rock sugar, garlic, dark soy sauce and dried orange peel for 6 to 8 hours, and then the pickled fish is air-dried for two days or more, the air-dried fish is pickled with a little sugar for 4 to 6 hours and then air-dried, and the air-dried fish is subjected to vacuum packaging. The dried fish has a unique flavor, has multiple tastes beneficial to stimulate the taste buds, is easy to digest, contains nutrient elements beneficial to the human body, and has low saturated fatty acid and nitrosamine content, is not burdened on the human body after eating and has a variety of health effects.

The invention relates to shrimp sauce blended with lobster heads. The shrimp sauce is characterized by being prepared from the following components in parts by weight: 12-18 parts of concocted paste, 10-15 parts of hot pepper glutinous rice cakes, 6-10 parts of a 20-mesh milled chili sauce, 6-10 parts of a 20-mesh milled soybean sauce, 1-3 parts of 20-mesh milled white sesame seeds, 2-3 parts of white granulated sugar, 1-2 parts of gourmet powder, 0.2-0.4 part of ten-taste spice and 0.01-0.02 part of potassium sorbate, wherein the concocted paste is prepared from the following components in parts by weight: 8-10 parts of lobster head enzymatic hydrolysate, 0.2-0.4 part of carboxymethyl cellulose sodium and 1-2 parts of a soy sauce and is concocted by heating the components of the lobster head enzymatic hydrolysate, the carboxymethyl cellulose sodium and the soy sauce. According to the shrimp sauce disclosed by the invention, a modern processing technique is adopted, so that under the optimization of an enzymolysis pretreatment technology and the condition of an optimum formula, the prepared shrimp sauce is delicious and palatable in flavor, obvious in seafood flavor, chocolate-brown in color, good in consistency, free from granules and free from layering.

An intelligent extraction beverage cooler comprises a casing and a heating cylinder installed in the casing, a hot liquid container, a cold liquid container, a pot lid, a pot lid lifting mechanism, and a cooling system with multiple connecting pipes. The pot lid lifting mechanism drives the pot lid to lower into the hot liquid container along with an ingredient bag. The heating cylinder heats up the liquid and transports it to the hot liquid container. The ingredient bag is extracted to produce a hot beverage which is made into an iced liquid beverage by the cooling system without affecting taste thereof. This avoids bitterness or rancid taste of the hot liquid beverage. Additionally, the pot lid lifting mechanism drives the pot lid to open for convenience of putting in the ingredient bag.

The invention discloses a ginseng extrusion food. The ginseng extrusion food is mainly prepared from, by weight, 45-55 parts of soybean meal, 15-25 parts of flour, 10-15 parts of ginseng powder and 15-20 parts of icing sugar in an extrusion mode. The invention further discloses a preparing method of the ginseng extrusion food. The ginseng extrusion food meets the public taste and has a delicious flavor and good texture. The production technology is simple, conveniently to implement and low in cost and suitable for large-scale production chain production, and the blank of ginseng extrusion processing technology is filled up.

The invention relates to the field of food processing, and discloses Xiao-ben-ji (stewed chicken) and a preparation technology thereof; and thus, the problem that flavor of traditional Xiao-ben-ji isdestroyed due to failed integration of salty taste in the Xiao-ben-ji by existing flavor improvement ways is solved. The technical scheme of the Xiao-ben-ji and the preparation technology thereof havethe following key points: cold soup soaking is performed on oil-fried honey-coated chicken before stewing, so that internal meat of the chicken can be further cooled with the just oil-fired chicken skin softened; and then, heating is performed so as to carry out stewing, so that the chicken becomes better flavored and more tasty.

The invention discloses a processing method of oil-aroma pseudogyrinocheilus prochilus. Pseudogyrinocheilus prochilus is processed through processes like live fish temporary raising, raw material preparation, fish flesh pickling, rinsing after pickling, ventilation for drying, oil immersing and sealing, only edible salt and pressed plant oil are used, no spice, freshener and preservative are added, and high-temperature sterilization is not needed, so that adverse impact of conventional processes on high-quality fish picking is eliminated, own fresh taste of high-quality fish flesh and specialaroma of high-grade plant oil are maintained, quality guarantee period is long, the method is suitable for pickling of pseudogyrinocheilus prochilus, and needs of people on safe, healthy and deliciousfood are met.

The invention provides a Herba taraxaci root saccharification liquid, a herba taraxaci root fermentation product, their preparation methods and a product containing the dandelion root fermentation product, and relates to the technical field of health-care foods. The Herba taraxaci root saccharification liquid comprises dandelion roots, barley malt, vitamin C, vitamin E and water, and the Herba taraxaci root saccharification liquid is prepared from the raw material according to a specific ratio. The Herba taraxaci root saccharification liquid and the Herba taraxaci root fermentation product further prepared from the Herba taraxaci root saccharification liquid through multi-stage fermentation have good oxidation resistance and palatable flavor, and the earthy smell of an existing Herba taraxaci root product is effectively removed.

The invention discloses a preparation method of prebiotic composite light salt seasoning, the preparation method comprises the following steps: preparing raw materials, namely prebiotic ingredients, nutrition fortifying materials, freshness enhancing materials, flavor enhancing materials, natural flavor enhancing materials, base materials and auxiliary materials, and stirring and uniformly mixing the prebiotic ingredients, the nutrition fortifying materials and the freshness enhancing materials according to the parts. All natural materials are selected to make the seasoning, the seasoning is in line with the majority of consumers to the pursuit of health concept. Meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor and soft and thick in taste, has unique fresh-increasing and seasoning effects and can be widely applied to cooking and seasoning of thousands of dishes, various prebiotic ingredients are added into the chicken essence seasoning, a certain amount of prebiotics are added into the cooked dishes, and the defect that the prebiotics in food taken by Chinese at ordinary times are insufficient is overcome, so that the purposes of supplementing prebiotics components while food is delicious, promoting micro-ecological balance and improving public nutrition and health are achieved.

The invention discloses fruit and vegetable low-sodium seasoning salt which is prepared by the following steps: preparing raw materials: fruit and vegetable powder, mushroom powder, sweet substances, edible salt, sodium glutamate, starch, disodium ribonucleate, a yeast extract, spices and water; uniformly mixing the fruit and vegetable powder, the mushroom powder, the sweet substances, the edible salt, the sodium glutamate, the starch, the disodium ribonucleate, the yeast extract, the spices and the water to obtain a mixed material. The seasoning is made of all-natural materials, the pursuit of vast consumers for the health concept is met, meanwhile, the seasoning is reasonable in matching, healthy, nutritional, fresh and fragrant in flavor, soft and thick in taste and has unique fresh-increasing and seasoning effects, and can be widely applied to cooking and seasoning of thousands of dishes, and vegetables and fruits are added into the raw materials to obtain the fruit and vegetable low-sodium seasoning salt which is rich in flavor and balanced in nutrition.

The invention provides a preparation method of DF (dietary fiber)-rich functional kelp jam, which comprises the following steps: (A) selecting dried kelps; (B) dry blowing and soaking in acetic acid solution; (C) rinsing; (D) coarse grinding; (E) enzymolysis and removing fishiness; (F) thermal reaction; and (G) homogenizing. According to the preparation method, nutritional ingredients in cells are released through enzymolysis, and macromolecular substances are changed into small molecular substances, so that the DF-rich functional kelp jam is easier to be absorbed by a human body; through yeast fermentation and fishiness removing, sporophyll extract of Undaria pinnatifida is added, and seasoning is supplemented for reasonable seasoning, so that the produced kelp jam is unique in flavor and fresh and fragrant in taste. In the preparation method, the wastes remaining in processing of seaweeds of kelp residues, sporophyll of Undaria pinnatifida and the like are taken as the raw materials, so that the pollution to environment is reduced, and the utilization value of the kelps and the Undaria pinnatifida can be increased.

The invention discloses powder capable of preventing odor, reducing ammonia and increasing food intake and used for pigs and a preparation method thereof and belongs to the technical field of animal feed. The powder is characterized by being prepared from the following raw materials in parts by weight: 15-25 parts of soybean flour, 12-18 parts of bean meal, 12-18 parts of medicated leaven, 7-13 parts of haws, 7-13 parts of malts, 7-13 parts of dried tangerine peel, 3-7 parts of pine needles, 3-7 parts of immature orange fruits, 3-7 parts of Chinese cinnamon, 1.5-4.5 parts of licorice roots and1.2-2.8 parts of sugar stevia leaves. The preparation method comprises the following steps: weighing the raw materials according to parts by weight, performing grinding and mixing, performing puffingat 80-100 DEG C, and performing grinding, pelletizing, drying and fine grinding. The powder capable of preventing odor, reducing ammonia and increasing food intake and used for pigs greatly reduces the discharge amount of odorous ammonia gas in a pig farm, matches with feed and is added during daily feeding of pigs, improves the daily feed intake of the pigs, promotes digestion and absorption ofthe pigs, improves daily gain, enables the pigs to reach the slaughter body weight in advance, improves the benefit of the pig farm by 15% or higher and also can regulate the quality and flavor of thepigs to be more delicious.

The invention discloses a kelp jam rich in dietary fiber, which has high dietary fiber content, no fishy smell, delicious taste and is capable of reducing blood lipid; the kelp jam is basically formed by the following raw materials by weight: 70%-90% of kelp dreg, 5%-10% of tomato sauce, 1%-2% of edible salt, 1%-3% of white sugar, 0.05%-0.1% of paprika powder, 1%-3% of chilli powder, 1%-2% of soy sauce, 0.1%-0.3% of monosodium glutamate and 0.5%-1.0% of starch, all of which are subjected to boiling. The kelp dreg are prepared according to the following method: taking kelp zymolyte or hydrolysate which is used for extracting Fucoidan, filtering by a 100Mu filter, and determining the oversize product till the water mass is 60-80%.

The invention discloses a nutritional breakfast cake. The nutritional breakfast cake is characterized by being prepared from the following ingredients in parts by weight: 1,000-1,500 parts of wheat germ meal, 150-200 parts of sorghum flour, 200-300 parts of maize flour, 25-50 parts of sesame seeds, 100-150 parts of carrots, 10-20 parts of chaenomeles fruits, 20-30 parts of Chinese chestnuts, 20-30parts of bee honey, 50-100 parts of brown sugar, 3,000-4,000 parts of water, 80-100 parts of hen's eggs, 3-5 parts of garlic, 5-10 parts of white pepper, 6-8 parts of dried clove lilac, 5-6 parts ofcortex cinnamomi, 8-12 parts of table salt, 10-15 parts of chicken essence, 10-15 parts of shredded chicken, 100-200 parts of aged vinegar, 40-60 parts of yellow wine, 70-90 parts of cola and 20-30 parts of dried yeast. The nutritional breakfast cake disclosed by the invention can be used for strengthening and nourishing the stomach and meanwhile supplementing balanced nutrients and sufficient energy essential for human bodies, is delicious and fragrant in flavor, can improve appetite and meets the requirements on eat-right breakfast.

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.