179 results about "Chicken fat" patented technology

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 + / - 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

The invention discloses cereal-free and low-sensitization pet puffed food containing rich probiotics and a preparation method of the puffed food. The puffed food is prepared from raw materials in parts by weight as follows: 50-85 parts of fresh low-sensitization meat or meat meal, 1-40 parts of non-cereal starch, 5-20 parts of fresh fruits and vegetables, 1-20 parts of chicken fat or duck fat, 1-20 parts of linseed oil, 1-10 parts of Jerusalem artichoke powder, 1-10 parts of beer yeast, 1-10 parts of compound water-soluble vitamins and minerals, 1-10 parts of compound fat-soluble vitamins and 1-10 parts of compound probiotics. The prepared pet food has balanced and comprehensive nutrients and good palatability and contains no sensitization cereal materials such as corn and wheat. Meanwhile, the compound probiotics are added in a spraying manner, after pets eat the food, the effects of the probiotics are played, beneficial flora is regulated in digestive tracts of the pets, absorption of nutrients is promoted, metabolism and immunity are enhanced, and allergy of the pets is relieved.

A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

The invention relates to the technical field of animal feed, in particular to urinary tract health maintenance nutritional health-care food for dogs and cats and a preparation method of the food. The health-care food consists of the following components in percentage by mass: 10 to 30 percent of chickens, 10 to 50 percent of grains, 5 to 20 percent of vegetable protein, 5 to 20 percent of chicken fat, 5 to 15 percent of egg powder, 0.5 to 5 percent of Indian Buead, 0.5 to 5 percent of bighead atractylodes rhizome, 0.5 to 5 percent of semen plantaginis, 0.5 to 5 percent of rhizoma alismatis, 0.5 to 5 percent of akebiaquinata, 0.5 to 5 percent of rhizoma atractylodis, 0.5 to 5 percent of mangnolia officinalis. 0.5 to 5 percent of ophiopogon japonicus, 0.5 to 5 percent of pericarpium citri reticulatae, 0.5 to 5 percent of liquorice, 1 to 5 percent of spinach, 1 to 5 percent of carrot, 0.5 to 5 percent of beer yeast, 0.2 to 0.5 percent of fructooligosaccharide, 0.5 to 5 percent of vitamin and 0.5 to 5 percent of mineral. The invention starts with the nutritional diet for maintaining the urinary tract health by aiming at the inducement of urinary tract diseases of the dogs and cats, and selects a fully-nutritional special formula prepared by the natural eatable plants so as to maintain the urinary tract health of the dogs and cats. After the food is fed, the technology provided by the invention takes effect on maintenance of the urinary tract health of the dogs and cats.

The invention relates to a concentrated chicken juice condiment and a preparation method thereof. The concentrated chicken juice condiment is prepared from the following raw materials: dairy salt powder, white granulated sugar powder, gourmet powder, I plus G, yeast extract powder, xanthan gum, modified starch, refined chicken fat, chicken powder, stewed chicken broth, essence of chicken flavor, coloring matters and water. Compared with mainstream concentrated chicken juice products in the market, the concentrated chicken juice condiment provided by the invention has relatively great improvement in mouth feel, and is mainly reflected in being long in after-taste, harmonious on the whole, and relatively delicious, natural and authentic.

The invention provides a method for preparing chicken essence by controlling oxidation-Maillard reaction of chicken fat raw material, which belongs to the technical field of food additive. The method of the invention uses the chicken fat as the raw material; at the reaction temperature of 120-170 DEG C, air is pumped into the chicken fat by a type of bottom bubbling ventilation, with the air flowing speed of 2-10m<3> / kg.h and the oxidation time of 1-6 hours; xylose, glucose, L-cysteine and water with a certain quantity are added into the oxidation chicken fat to carry out the Maillard reaction at the temperature of 110-120 DEG C so as to prepare the chicken essence. The chicken essence prepared by the method of the invention can be widely applied to seasonings such as instant noodle seasoning, chicken essence, and the like; the selected raw material is natural without harms, the meat taste is real and delicious, the fragrance is strong and harmonic; as the chicken essence is characterized in that meat fragrance is strong, therefore, the method of the invention is a good way for preparing natural chicken essence. The method of the invention uses the air as the oxidant and carries out the reaction at high temperature; furthermore, the operation is easy and the cost of product is low.

The invention discloses a granular diet therapy and health maintenance chicken essence seasoning. The seasoning is prepared from the following raw materials in parts by weight: 3 to 5 parts of pure chicken powder, 1 to 2 parts of pure chicken fat, 40 to 45 parts of monosodium glutamate, 28 to 32 parts of salt, 1 to 3 parts of I+G, 6 to 8 parts of white granulated sugar, 1 to 3 parts of yeast extract, 2 to 4 parts of corn starch, 8 to 10 parts of maltodextrin, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.4 part of hydrolyzed vegetable protein powder, 0.1 to 0.2 part of corn oil, 3 to 5 parts of nutrition additive, 1 to 2 parts of cactus freeze-dried powder, 1 to 2 parts of carrot powder, 0.7 to 1.4 parts of purple sweet potato powder, 0.3 to 0.5 part of amomum powder, 0.3 to 0.5 part of turmeric powder, 1 to 3 parts of siraitia grosvenorii powder, 0.2 to 0.4 part of rosemary powder, 0.1 to 0.2 part of cinnamon powder, 0.5 to 0.7 part of garlic powder, 0.2 to 0.4 part of ginger powder, and 1 to 2 parts of mushroom powder. The seasoning is unique in aroma and rich in nutrition; and the mushroom has special fresh taste of fungi, and purple perilla, hovenia dulcis thumb and the like are extracted together, so that the seasoning has unique nutritional components. The rosemary can resist oxidation, delay senility, eliminate excessive free radicals produced in human body, protect the structure of cell membranes and retard human senility.

The invention relates to a chicken powder seasoning. The chicken powder seasoning is prepared from the following raw materials: refined salt powder, white granulated sugar powder, monosodium glutamate powder, I+G (IMP+GMP), disodium succinate, yeast extract powder, ginger powder, white pepper powder, corn starch, maltodextrin, refined chicken fat, chicken meal, powdered pork bone soup, chicken flavor and pigment. The prepared chicken powder seasoning has high freshness on one hand, on the other hand, the chicken powder seasoning has mellow and natural meat soup feeling, delicious natural chicken soup taste and good effect when being added in dishes, soups and hot pots properly.

The invention relates to a formulated chicken oily essence and a preparation method thereof. A nuance of the chicken oily essence mainly comprises a chicken nuance (the chicken nuance mainly comprises a mixed nuance of chicken, chicken fat and the like), and nuances of a roast fragrance, a toasted and sweet fragrance, a spicy fragrance, a soil fragrance and a nut fragrance. The finally prepared essence can provide a fine chicken aroma and flavor for bean products because the essence has a heavy chicken flavor, and allows the bean products to have a fine aroma and flavor because the essence has good stability of the aroma and flavor.

The invention discloses spicy hot needle mushroom. The spicy hot needle mushroom is characterized in that: the spicy hot needle mushroom comprises the following substances, by weight, 1000 parts of dehydrated needle mushroom, 18-35 parts of salt, 0.02-0.05 parts of Acesulfame Potassium, 8-13 parts of salt-free monosodium glutamate, 0.4-0.8 parts of I+G, 3-10 parts of sesame oil, 50-90 parts of chilli oil, 5-13 parts of Chinese prickly ash oil, 2-8 parts of capsanthin, 0.3-2.5 parts of chilli extract, 0.1-0.65 parts of a scallion oil essence, 0.05-0.2 parts of a chicken fat essence, 0.05-5 parts of beef powder, and 0.1-0.3 parts of potassium sorbate. The spicy hot needle mushroom of the invention adopts a unique formula, and a production method of the spicy hot needle mushroom has the advantages of simple operation, safety and health, so a food with the advantages of nutrition and health beneficial to consumers, attractive color, unique taste and convenient carrying is provided, and the edible safety is simultaneously guaranteed.

The invention discloses a method for preparing purely natural chicken meal, comprising the steps of cooking the chicken at a high temperature and high pressure, extracting from aqueous phase extraction soup, grinding into thick liquid, proportioning, homogenizing at a high pressure, sterilizing, carrying out spray drying, cooling, sieving and carrying out nitrogen-filled sealing and packaging. The method provided by the invention is characterized in that the natural pure chicken and chicken fat taste, the light, mild and lasting poached chicken taste, the light chicken soup taste and the nutritional value of the pure chicken meal are enhanced through the processes of high-temperature and high-pressure cooking and aqueous phase extraction soup extraction. The purely natural chicken meal is widely applied to the household condiments such as chicken meal, chicken essence, chicken sauce and the like, compound condiments, salty essence, marinade, wrapping powder, instant noodle condiments, various soup bases, hot pot, leisure and puffed food, cookies, nutritious cereal, meat and aquatic product processed products, chicken balls, fish balls, meat balls, convenient fast foods and the like.

The invention provides flavor chicken oil and a preparation method thereof. The chicken oil is prepared from the following raw materials in parts by weight: 1-10 parts of reducing sugar, 1-15 parts of amino acid, 0.1-5 parts of VB1 (Vitamin B1), 0-5 parts of VC (Vitamin C), 0.1-3 parts of I+G, 0.1-5 parts of spice powder, 0.5-1 part of chive spread, 0.5-1 part of ginger spread and 60-95 parts of grease. The flavor chicken oil is prepared by undergoing a Maillard reaction on animal grease, plant grease and corresponding raw materials. By adopting the obtained flavor chicken oil, the defect of single utilization of an oxidized chicken fat flavor is overcome, the flavor strength is enhanced greatly, and the characteristic flavor is more outstanding; moreover, the flavor chicken oil has the advantages of strong chicken fragrance and thick mouthfeel; by adding a small amount of flavor chicken oil into a flavoring product, the chicken flavor and the mouthfeel can be improved; and the defect that the conventional product of similar types only has flavor and has poor mouthfeel is overcome.

The invention relates to selenium-enriched edible mushroom soup and a cooking method thereof. The manufacture method comprises the steps of: cleaning one or various selenium-enriched edible mushrooms and eliminating impurities; cutting up the mushrooms, and cooking the mushrooms with one or various meat foods such as chicken shell, duck bone, goose bone, pork chop, beefsteak, mutton chop, pig bone, ox bone, goat bone, chicken, duck meat, goose meat, and the like, and one kind of or various kinds of fennel, star anise, Chinese cinnamon, peppermint, cooking wine, bean paste, milk vetch, angelica, pseudo-ginseng, radix pseudostellariae, American ginseng, sugar, lemon, orange peel, ginger, and the like for a long time to stew the soup; filtering the soup to obtain puree; mixing the puree with one kind of or various kinds of powder ground from barley and cooked brown, potato, root of lotus, caltrop starch, tianli powder, starch, soy sauce, selenium-enriched yeast, lard, butter, mutton fat, chicken fat, duck fat, goose fat, edible oil, monosodium, salt, food additive and food preservative; cooking the materials together, recovering water, and mixing the materials with one kind of or various kinds of garlic dry powder, dried green onion sections, dried vegetable pieces, paprika, Sichuanese pepper corn, pepper, curry powder, tea powder, bean vermicelli cut into sections, and the like; and packaging equivalently, and then carrying out sterilization treatment.

The invention relates to a polypeptide chicken flavor which comprises the following components: a polypeptide chicken enzymatic hydrolysate, oxidized chicken fat, yeast extract, reducing sugar, edible amino acid, spice, table salt, vitamin E and sodium diacetate. The preparation method of the polypeptide chicken enzymatic hydrolysate comprises: cleaning chicken, removing impurities, dicing the chicken, crushing, preboiling the chicken with water for 45-60 min, cooling to 50-55 DEG C, adding a compound enzyme composed of neutral protease and flavored proteinase; performing hydrolysis at 50-55 DEG C, passivating the enzyme at 95-100 DEG C for 10-20 min, separating to remove slag, heating and concentrating the product. The preparation method of the oxidized chicken fat comprises: cleaning chicken leaf fat with hot water, removing impurities, dicing, boiling for 0.5-1.5 hours, removing oil residues, injecting clean air by an air pump, and slowly stirring for oxidation with controlled oxidation time of 1.5-2.5 hours to prepare the oxidized chicken fat. The polypeptide chicken flavor of the invention can greatly improve the quality and nutrition value of chicken products.

The invention discloses a method for breeding Chinese medicinal herb chicken, which comprises the following steps: adding 80 grams of semen coicis, 80 grams of marsilea quadrifolia, 60 grams of agrimony, 50 grams of honeysuckle flower and 100 grams of plantain herb into water, boiling the mixture to form a Chinese medicinal herb composite preparation for chickens, then adding paddy into the composite preparation, boiling the mixture by intense fire, then keeping the mixture warm for 2 to 4 hours by soft fire, cooling the mixture, and directly feeding the chickens of 5 to 18 weeks with the mixture; and adding 50 grams of radix ophiopogonis, 150 grams of cherokee rose fruit, 120 grams of lousewort root, 50 grams of black sesame and ginseng and 120 grams of Chinese wolfberry into water, boiling the mixture to form a Chinese medicinal herb composite preparation for chickens, then adding paddy into the composite preparation, boiling the mixture by intense fire, then keeping the mixture warm for 2 to 4 hours by soft fire, cooling the mixture, and directly feeding the adult chickens of 19 to 39 weeks with the mixture. The method for breeding the Chinese medicinal herb chicken is free from using antibiotics during the whole breeding process, can improve the trust feeling of customers on Chinese medicinal herb chicken products, has the advantages of environmental protection, no pollution and pure ecology, can reduce the saturated fatty acid content in chicken fat components, and can improve the anti-oxidizing function of the body after people eat the chicken.

The invention relates to the field of seasonings, and particularly relates to a seasoning for Xinjiang stir-fried chicken with big dish, and a preparation method of seasoning. The seasoning for Xinjiang stir-fried chicken with big dish comprises the following active ingredients: rapeseed oil, chicken fat, thick broad-bean sauce, fermented soy sauce, ciba-chili, ginger granules, garlic granules, amomum tsao-ko, green onion, onion powder, liquorice, white pepper powder, Szechuan pepper powder, green pepper powder, edible salt, monosodium glutamate, white granulated sugar, disodium 5'-ribonucleotide and yeast extract. The formula of the seasoning for the Xinjiang stir-fried chicken with big dish is optimized by adopting internationally authoritatively SAS statistical software, the cooked chicken is delicious in taste, tender, smooth and spicy and hot; and the invention further provides a preparation method of the Xinjiang stir-fried chicken with big dish, and the preparation method is simple and easy, the prepared seasoning of the Xinjiang stir-fried chicken with big dish has no addition of any preservative, thus being green and health. Through the seasoning of the Xinjiang stir-fried chicken with big dish, a common family can easily enjoy traditional high-quality local featured dishes, and the Xinjiang stir-fried chicken with big dish complies with the consumption characteristic of modern crowds, namely pursuing convenience, rapidness and health.

The invention relates to the field of foods and particularly relates to a hotpot condiment and a preparation method thereof. The hotpot condiment comprises raw material components in parts by weight: 20-25 parts of table salt, 20-25 parts of water, 8-10 parts of chicken fat, 5-9 parts of a yeast extract, 5-9 parts of hydrolyzed vegetable protein, 4-8 parts of spiral seaweed powder, 4-8 parts of chicken extractive, 4-8 parts of maltodextrin, 2-6 parts of edible fungi, 1-3 parts of granulated sugar, 1-3 parts of lard, 0.5-1 part of spices and 4500-6000 parts of soup-stock. The hotpot condiment provided by the invention not only has abundant nutrition, but also has a light taste and has the effects of maintaining beauty and keeping young, and nourishing stomach; after being eaten for long time, the hotpot condiment is good for human health. The preparation method provided by the embodiment of the invention can realize the effects of removing heat and can be used for preparing the hotpot condiment which has the effects of maintaining the beauty and keeping young.

The invention belongs to the technical filed of poultry food processing, in particular to pure chicken fat and a production process thereof. The pure chicken fat is prepared from pure chicken leaf fat through the steps of high pressure cook, filtration, vacuum drying, centrifugal separation, fine filtration, cooling and packaging. The pure chicken fat has intense stewed chicken fat aroma, can serve as a raw material for producing seasoning chicken powder, chicken essence, chicken flavor seasoning packets, savory flavoring instant noodles, puffed food and meat products.

The invention relates to a stewed chicken flavor powdery essence and a preparation method thereof. The stewed chicken flavor powdery essence is prepared from the following raw materials in parts by weight: 40-100 parts of chicken hydrolysate, 5-10 parts of reducing sugar, 2-5 parts of cysteine, 2-10 parts of alanine, 1-5 parts of glycine, 2-10 parts of monosodium glutamate, 5-10 parts of Weikang HVP (Hydrolyzed Vegetable Protein) powder, 1-3 parts of pepper, 5-10 parts of chicken fat, 0.5-2 parts of cinnamon, 0.5-2 parts of anise powder and 10-20 parts of maltodextrin. The stewed chicken flavor powdery essence prepared by the method is very mellow and full of meat taste, and the preparation method is simple.

The invention relates to chicken fatty oil essence and a preparation method thereof. The method comprises the following steps: heating soybean salad oil to 65 DEG C; adding methyl cyclopentenolone, 2-acetylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)furanone and ethyl maltol, and stirring for fully dissolving; cooling to room temperature; adding trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, furfural, 2-methyl-3-tetrahydrofuranthiol, bi(2-methyl-3-furyl)disulfide, 1-octene-3-ketone, 2-acetylthiazole, 3-propionaldehyde, ginger essential oil, star anise essential oil and cinnamon essential oil; stirring uniformly and filling. The essence product has the advantages of flavor of natural chicken fat, vivid taste, natural fragrance, long lasting of fragrance and high thermal stability.

The invention relates to a stomach nourishing and spleen invigorating nutritional food for dogs and a preparation method thereof. The nutritional food for dogs comprises the following components by weight part: 20-50 of rice, 10-20 of chicken, 5-10 of egg yolk powder, 5-20 of wheat gluten protein, 5-10 of a yeast extract, 5-10 of flaxseed meal, 8-15 of chicken fat, 1-5 of fried grain sprout, 1-5 of Chinese yam, 1-5 of coix seed, 1-5 of charred hawthorn, 1-5 of dried orange peel, 0.5-5 of semen raphani, 1-5 of stir-fried bighead atractylodes rhizome, 0.5-5 of radix aucklandiae, 0.2-5 of Fructus Toosendan, 1-5 of broiled licorice, and 0.5-5 of vitamins and minerals. The preparation method includes the steps of: pretreatment, crushing and mixing, puffing, drying, and spraying treatment, thus obtaining the product. Compared with the prior art, the stomach nourishing and spleen invigorating nutritional food for dogs provided by the invention has the efficacy of tonifying spleen, benefiting stomach, supplementing middle-jiao and replenishing qi, also can improve the palatability and increase feed intake, and has the efficacy of nutritional food therapy. The added value of the product is increased.

A faint fragrance type seasoning for chafing dish is prepared from salad oil, chicken fat, chicken, scallion, ginger, garlic cloves, hot flavouring, sugar, gourmet powder, inosinic acid plus guanylic acid, and edible salt through pretreating raw materials, parching, loading in container and cooling. It has delicious taste.

The invention relates to blended oily chicken essence and a preparation method thereof. The method for preparing the essence comprises the following steps: diluting a single flavor material to a specified concentration by using first grade bean oil, mixing according to the addition amounts in percentage by weight, and finally, and making up to the volume to be 100 percent by using the first grade bean oil as a solvent, so as to obtain a finished essence product. The oily chicken essence mainly has a chicken lean meat aroma, a chicken fat aroma, a chicken baking aroma, a spicy flavor and a nut flavor. The finally prepared essence has a strong chicken flavor, has a good flavoring effect in proteins of soybean texture products and has a high flavor and the aroma stability, so that bean products can keep the excellent flavor and aroma in the quality guarantee period.

The invention discloses a double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: palm oil, chicken fat, lard, red capsicum frutescens, small green pepper, flatspine pricklyash, ginger, edible salt, green onion, monosodium glutamate, garlic, fermented soybean, bean paste, cooking wine, soup paste, and minced meat. The powder packet comprises the raw materials of: edible salt, white granulated sugar, garlic powder, ginger powder, horse-radish powder, monosodium glutamate, I+G, flatspine pricklyash powder, soup powder, meat powder, and spices. The seasoning packet provided by the invention has the advantages of rich fragrance, full taste, and abundant nutrients. The seasoning packet has good taste and mouthfeel, and satisfies low-oil and low-lipid requirements. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention discloses a chicken-liver-flavored dog food attractant. The chicken-liver-flavored dog food attractant comprises the following components in percentage by weight: 60-70% of chicken livers, 1-2% of seaweed powder, 8-9% of chicken, 4-5% of chicken fat, 0.5-0.6% of amino acid, 0.2%-0.3% of vitamin, 7-8% of glucose, 0.1-0.2% of salt, 0.3%-0.4% of sodium acetate dehydrogenation, 5-6% of protease hydrolase, 3-4% of white sugar, 3-4% of maltodextrin and 0.7-0.8% of phosphoric acid. The dog food attractant prepared by adopting the preparation method disclosed by the invention takes pure natural substances as raw materials, and is safe and healthy. In preparation, the nutrient substances of proteins and the like in the raw materials of the chicken livers and the like can be decomposed through constant-temperature biological reaction, and subjected to a series of biochemical reactions to enable the special flavor to be dispersed, so that the food attracting effect is relatively good. The prepared food attractant has a moderate pH value, is suitable for the taste of dogs, can be directly sprayed on the surfaces of various dog foods and dog snacks to achieve good food attraction effects.

A molecular marker method for predicting and determining the characteristics of chicken fat includes such steps as designing a pair of primers according to the H-FABP gene sequence of chicken, PCR amplifying of the chicken genomic DNA, electrophoretic separation of PCR product by polyacrylamide gel, detecting the variant sites of 14 bp insertion / deletion in the intron II of H-FABP gene, and naming. Its advantages are simple operation, low cost and high precision.

The invention discloses a complete expanded feed capable of enhancing pet cat fur quality and a manufacturing method thereof. The complete expanded feed is mainly prepared from rice, beet pulp, taurine, calcium hydrogen phosphate, chicken powder, fresh hogskin, chicken fat, fish meal and fresh chicken livers according to certain parts by weight. The complete expanded feed can prevent diseases of pet cats and enhance the immunologic functions, and is capable of providing various nutrients, promoting growth and development and enhancing the fur quality and ornamental value of the pets.

The invention discloses a complete extruded feed capable of improving the fur quality of a pet dog and a preparation method of the complete extruded feed. The complete extruded feed is mainly prepared from corn, wheat, rice, bovine-derived bone, chicken meal, fresh pigskin, chicken fat, bran and a fresh chicken liver at a certain weight ratio. By feeding the complete extruded feed, the effects of preventing diseases of the pet dog and improving the immune function can be achieved, multi-nutrients can be provided, growth is promoted and the fur quality and the ornamental value of pets are improved.