67 results about "Boiled chicken" patented technology

The invention relates to a method for preparing a concentrated chicken broth flavoring and the flavoring prepared by the method. The flavoring is obtained through the following steps: using a high-pressure steam boiling chicken bracket to break a chicken into chicken bone slurry, adding certain quantity of proteinase to perform enzymolysis, performing even colloid milling on the enzymolysis liquid, and performing high-temperature sterilization on the material liquor after the colloid milling and filling the material liquor to obtain the concentrated chicken broth flavoring. The concentrated chicken broth flavoring prepared by the preparation process has original taste and flavor, delicious mouthfeel and abundant nutrition. Furthermore, the raw material utilization rate is high so that the cost is reduced effectively, the total preparation cost accords with the prior market price requirement, and the concentrated chicken broth flavoring can be completely applied to industrial production.

The invention discloses a low-salt marinade for duck necks, and a preparation method and application thereof. The preparation method of the marinade comprises: pouring spices into edible oil with 70% hot degree for frying for about 5 min, then adding a delicious soup obtained by boiling chicken bones, low-sodium salt and other auxiliary materials, boiling with small fire for 1 h, and finally packaging and sterilizing to prepare the instant low-salt marinade for duck necks. The prepared product is convenient and practicable, also marinated products have extremely good flavor and mouthfeel, the content edible salt and sodium content is obviously reduced, the content of potassium and calcium ions is improved, the nutrients are relatively abundant and balanced, also the marinated products have the function of clearing heat and downbearing fire, and are nutritious healthy leisure meat products especially edible by crowds with hypertension, nephrosis and the like.

The invention discloses a method for rapidly producing pickled chicken claws. The method comprises the following steps: 1, clearing and unfreezing chicken claws; 2, soaking the chicken claws with a liquid having 1-2% of salt and 5-10% of white vinegar and treating by ultrasonic wave; 3, boiling the treated chicken claws together with the liquid having 1-2% of salt and 3-4% of white vinegar for 3-8min; 4, cooling the boiled chicken claws by aseptic cold water added with 2-3% of white vinegar; 5, preparing a flavored soak liquid; 6, adding the cooled chicken claws in the flavored soak liquid and treating by the ultrasonic wave for 60-90min; and 7, vacuum-packing the pickled chicken claws to obtain finished products. The method for rapidly producing pickled chicken claws is characterized in that the soak liquid used by the pickled chicken claws is subjected to a fast cooling technology such that the soak liquid can achieve commercial sterilization, ultrasonic treatment is used in the soaking process for shortening soaking time, an irradiation technology is not used and only biological preservatives or extracts of fruits and vegetables are used as preservatives, and the shelf life is more than one year by computing according to current standards.

The present invention discloses a concentrated seaweed soup material and a preparation method thereof. The raw materials comprise, by weight, 15-25 parts of a taste increase soup, 1-10 parts of seaweed, 1-10 parts of a garlic juice, and 10-30 parts of water starch. The preparation method comprises: boiling chicken, fish, pig bone or bovine bone into a taste increase soup, matching seaweed and the taste increase soup according to a certain ratio, heating and boiling, maintaining the boiling state for 15-30 min, removing the solid, adding a certain part of a garlic juice and a certain part of water starch while hot, and carrying out freeze-drying and vacuum packaging to obtain the concentrated seaweed soup material. According to the concentrated seaweed soup material, the chicken soup, the pig bone soup, the bovine bone soup or the fish soup is adopted as the taste increase soup without any additives and pigments, and the seaweed is added to the taste increase soup as the nutrient substance so as to retain the taste and the nutrients of the taste increase soup and retain the nutritional health effects of the seaweed; and the concentrated seaweed soup material can be eaten after opening the package and infusing with boiling water or boiling.

The invention relates to a production process for boiling chicken feet. Chicken feet are used as the main material, and maintain pepper, edible salt, white wine, monosodium, chicken flavor powder, chicken cream, sauce, sodium diacetate, disodium ribonucleotide, health sugar, sodium dehydroacetate, ethyl maltol, chilli extract, ginger, garlic, anise, pepper, acetic acid, lactate and the like are used as pickling liquid raw materials. The chicken feet are processed by the steps of boiling soup, selecting materials, defrosting, disinfecting, boiling, pickling, packaging, and the like. The chicken feet boiled with the production process have rich nutrients, bright color, crisp skin and fragrant meat. The chicken feet embody the best color, fragrance and flavor characteristics of Chinese food.

A dish 'Hot pepper-chicken paw' with rich nutrients and delicious taste is prepared from raw chicken paws, wild hot pepper, sweetbell pepper, sesame, H2O2, refined salt, gourmet powder, chicken powder, cold boiled water, liquor and white sugar through washing and boiling chicken paws, cooling, cutting to divide each chicken paw into two halves, immersing in the cold water and H2O2 for 12 hr, washing with cold water, preparing gravy from said cold boiled water and flavourings, and immersing said chicken paw halves in it for 6 hr.

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 production process of bone-eliminating chicken claw features the elimination of chicken phalanx and the elimination of chicken leg bone and consists of the following steps: boiling chicken claw in water for 35-50 min to reach the degree of easily separating chicken meat from the bone; drying in the air; splitting chicken toe to expose phalanx; taking out phalanx; splitting chicken leg to expose the chicken leg bone; taking out chicken leg bone; and pressing the split chicken skin and chicken meat. The said process is simple and bone-eliminating chicken claw is easy to cook and easy to eat.

The invention discloses a method for making cantonese plain boiled chicken. The method disclosed by the invention is characterized by comprising the following steps: firstly, shredding ginger and green onion, and adding into the cavity of an eviscerated chicken; then, immersing the chicken for three times, and cooling the chicken for three times, wherein the chicken immersing water temperature is kept at 80-95 DEG C; and the cooling water temperature is 0-4 DEG C; and finally, taking out the chicken embryo from cold water, draining water, uniformly smearing cooked peanut oil on the surface of the chicken embryo, and packaging in vacuum so as to obtain the cantonese plain boiled chicken. Compared with the traditional method for boiling by using boiling water and cooling by not using ice water, the method for making the cantonese plain boiled chicken, disclosed by the invention, has the advantages that the moisture in chicken is reduced by 10%; the fat content in chicken skin is reduced by about 15%; and the colour and the lustre of the finished plain boiled chicken are improved.

The invention discloses a production method of conditioned chicken claws. The method comprises the steps of (1) boiling chicken claws in a water bath at 80-90 DEG C for 4-6 minutes, fishing out and flushing with cold water; (2) soaking the chicken claws obtained in the step (1) in a mixed liquid of acetic acid and lactic acid for 4-6 hours, and washing, wherein the ratio of weight of the chicken claws and volume of the mixed liquid is 1:4-1.8g / mL; (3) mixing and pickling the chicken claws obtained in the step (2) and a pickling liquid according to a mass ratio of 1:1.5-1:2.5 for 3-6 hours; and (4) sterilizing to obtain the conditioned chicken claws. According to the product obtained by the method provided by the invention, the process flow is simple and convenient to operate in a standardized manner. Compared with the production process of conventional fermented pickled chicken claws, the output time of the product is greatly shortened, and the yield as well as the appearance and the volume of the product can be increased by an acidizing and crisping operation, so that the production efficiency is increased.

The invention belongs to the field of foodstuff processing technology, and especially relates to an instant roast chicken claw as well as a processing method and an application thereof. The processing method of the instant roast chicken claw comprises the following steps: (1) pickling with brine: the chicken claw is soaked in brine and cleaned; (2) vacuum tumbling: auxiliary materials and the pickled chicken claw are mixed for low temperature vacuum tumbling; (3) drying and boiling: after tumbling, the chicken claw is dried and boiled; (4) roasting: the dried and boiled chicken claw is cooled and roasted; (5) mixing: the roasted chicken claw is cooled, and auxiliary materials are added with fully stirring; and the instant roast chicken claw is obtained. The method has short preparation time, fishy smell of chicken claws are effectively removed, so that the claw meat is elastic and chewable, and the claw is convenient for eating and can be stored at normal temperature for 10 months.

The invention discloses a making device of sliced boiled chicken. The making device comprises a machine body, a cooking mechanism, a dicing mechanism and a dressing making mechanism, wherein the cooking mechanism, the dicing mechanism and the dressing making mechanism are positioned in the machine body; the machine body is connected with an external water source and an external water drain pipe; the cooking mechanism comprises a hot pot for cooking chicken and an ice pot for cooling the chicken; the hot pot and the ice pot are in adjacent arrangement, the ice pot is positioned on the right side of the hot pot, and a loading cavity is formed in the left side of the hot pot; a cavity cover which can be opened is arranged at the top of the loading cavity; a plurality of water spraying valves in uniform distribution and a water drain valve are arranged on the wall of the loading cavity; the water spraying valves communicate with the external water source through a water spraying pipeline, and the water drain valve communicates with the external drain pipe through a water drain pipeline; an electromagnetic heater is arranged in the hot pot, and a thermoelectric refrigerating machine is arranged in the ice pot and is provided with a cold end and a hot end, wherein the hot end is connected with the ice pot, and the hot end is connected with the hot pot. The invention provides a mechanical device which can be used for making the sliced boiled chicken.

The invention discloses a salt baked chicken bone convenient food with rich salted flavor, soft taste and supplemented calcium and a production method thereof, and belongs to the field of processing of chicken bones. The method comprises the following specific steps: (1) chicken bone skeletons are put in boiled water with ginger slices and green onion sections, are blanched, and are cut into chicken bone blocks; (2) the chicken bone blocks are put in vinegar water for dipping and softening, and are taken out for draining; (3) the dipped chicken bone blocks are put in brine for boiling, and are taken out for draining; (4) the boiled chicken bone blocks are put in oil for frying, and are taken out for oil draining; (5) the fried chicken bone blocks are flavored, bagged and disinfected to obtain the salt baked chicken bone convenient food. The chicken bone blocks are softened by using the vinegar, so that calcium carbonate in the chicken bones is partially hydrolyzed for helping the subsequent marinating and flavoring, and after heating, the chicken bones become soft and chewable, and the calcium absorption is promoted. The obtained product has aromatic flavor and is rich in protein and calcium; the protein content is high up to 20%; the calcium content can achieve 4.5%.

A flavouring dedicated for the boiled chicken with parsley is prepared through preparing tasty agent from flavouring nucleoside, gourmet powder, hydrolytic protein, and sodium citrate through mixing, mixing it with water, soy sauce and cane sugar, mixing, adding yeast, tasty reaction, pasteurizing twice, and loading in containers.

The invention discloses Guoqiao rice noodles and a preparation method thereof. The Guoqiao rice noodles are prepared from soup, rice noodles, raw staple food materials, cooked staple food materials, auxiliary food materials and ingredients, wherein the raw staple food materials comprise Xuanwei ham, squids, chicken breast, fillet, quail eggs and scallops; the cooked staple food materials comprise abalone, sea cucumbers, shrimps, white meat, Wuding cold boiled chicken and fried and crispy meat; the auxiliary food materials comprise tricholoma matsutake, truffle, bamboo fungi, gastrodia elata, typha latifolia, chrysanthemum flowers, seasonal vegetables, oil-processed termite mushrooms, bolete, cantharellus cibarius, a dairy fan roll containing sweet bean paste and cold dishes; the ingredients comprise shallots, coriander, Chinese cabbages, Chinese chives, thin sheets of bean curd, broom, soybean oil, hot pickled mustard tubers, water pickled vegetables, bean sprouts and sesame oil. The problems that Guoqiao rice noodles in the prior art have few side dishes, are low in nutrition value and taste greasy are solved.

The application relates to the technical field of deep processing of foods and particularly discloses a chicken's heart soup canned product and a preparation method therefor. Raw materials comprise chicken's hearts, dried longan pulp, dried red dates, edible salt, lycium barbarum, ginger, cooking wine, white pepper powder and water. The method comprises the steps: unfreezing frozen local chickens,then, removing feather, skin, fats and oils and the like, then, carrying out cleaning cleanly so as to obtain chicken carcasses, dicing the chicken carcasses, then, carrying out decocting to obtain soup stock, adding flavorings, then, carrying out uniform stirring, carrying out heat preservation for later use, cleanly treating surface fats and oils, internal extravasated blood and arteries and the like of the chicken's hearts, then, carrying out quick-boiling treatment, and carrying out filtering, so as to obtain quick-boiled chicken's hearts; cleaning the dried longan pulp, the dried red dates and the lycium barbarum for later use; and mixing the quick-boiled chicken's hearts, the dried longan pulp, the dried red dates, the lycium barbarum and the soup stock, carrying out filling pro rata, and then, carrying out sterilizing, thereby obtaining finished chicken's heart soup. The chicken's heart soup disclosed by the invention is rich in nutrition, convenient in eating and convenient tostore and is conductive to sleeping.

The invention relates to a broiler breeding feed and a preparation method thereof. The feed is prepared from the following raw materials in parts by weight: 50-60 parts of corn flour, 40-50 parts of rice bran, 20-30 parts of soybean meal,10-20 parts of peanut shells, 10-15 parts of rape seed cakes, 10-15 parts of lychee exocarps, 3-5 parts of silkworm slough, 2-3 parts of fish meal, 3-4 parts of bone meal, 1-2 parts of calcium hydrogen phosphate, 0.05-0.08 part of methionine, 0.05-0.08 part of phenylalanine, 0.05-0.08 part of glutamic acid, 0.5-1 part of table salt and 3-5 parts of a phagostimulant. The breeding feed prepared by the method disclosed by the invention provides nutrient elements and trace elements, necessary for growth of broilers, and is reasonable and balanced in nutrition collocation; and the phagostimulant in the feed can strengthen the constitutions of the broilers, and can accelerate the period that the broilers become full-grown and ready for slaughter, the broilers are large in size, chicken meat is high in relative contents of protein and glutamic acid, and boiled chicken meat is delicate and delicious in meat quality, and fine in shredded meat. The feed is good in quality, and environmental-friendly, so that benefits of breeding households are increased.

The invention discloses a making device for sliced boiled chicken. The making device comprises a machine body, a cooking mechanism, a dicing mechanism and a dressing making mechanism, wherein the cooking mechanism, the dicing mechanism and the dressing making mechanism are positioned in the machine body; the machine body is connected with an external water source and an external water drain pipe; the cooking mechanism comprises a hot pot for cooking chicken and an ice pot for cooling the chicken; the hot pot and the ice pot are in adjacent arrangement, the ice pot is positioned on the right side of the hot pot, and a loading cavity is formed in the left side of the hot pot; a cavity cover which can be opened is arranged at the top of the loading cavity; a plurality of water spraying valves in uniform distribution and a water drain valve are arranged on the wall of the loading cavity; the water spraying valves communicate with the external water source through a water spraying pipeline, and the water drain valve communicates with the external drain pipe through a water drain pipeline; an electromagnetic heater is arranged in the hot pot, and a thermoelectric refrigerating machine is arranged in the ice pot and is provided with a cold end and a hot end, wherein the hot end is connected with the ice pot, and the hot end is connected with the hot pot. The invention provides a mechanical device which can be used for making the sliced boiled chicken.

A simple method for removing bone from chicken paw includes such steps as boiling chicken paws in water for 35-50 min, cooling, cutting open the toes to expose out toe bones, removing toe bones, cutting open the shank to expose out shank bone, removing shank bone, and closing the skin. Its advantages are simple method and easy operation.

The present invention relates to a preparation method of ready-to-eat chicken breast meat and a product thereof. The preparation method comprises the following steps: frozen chicken breast meat is thawed to obtain the thawed chicken breast meat; raw materials are prepared to prepare marinating soup; the thawed chicken breast meat is put into the marinating soup; then accessory materials are added;the materials are boiled; and after the boiling, the chicken breast meat is taken out to obtain the ready-to-eat chicken breast meat. The ready-to-eat chicken breast meat is prepared by optimizing the processing method of the chicken breast meat, is long in shelf life and good in mouthfeel, preserves the tenderness of the chicken meat and avoids shortages that traditionally boiled chicken breastmeat is easily not cooked thoroughly, too short in the shelf life, easy to deteriorate, etc. The provided ready-to-eat chicken breast meat is simple in preparation method, low in production costs andvery good in commercial prospects.

The invention discloses wild brasenia schreberi steamed stuffed bun stuffing. The wild brasenia schreberi steamed stuffed bun stuffing is prepared by mixing the following raw materials in percentage by weight: 8.5 percent of wild brasenia schreberi, 90 percent of agaricus bisporus, 1 percent of sunflower seed oil, 0.5 percent of table salt and Anyi tile grey chicken soup. The steamed stuffed bun stuffing disclosed by the invention has the advantages of abundant nutrition, unique flavor and certain health-care function. The boiled chicken soup cooked according to the invention and colloid on the surface of the wild brasenia schreberi can form viscous and elastic paste, so that the formation of steamed stuffed bun is facilitated and nutrient elements are wrapped; in addition, the steamed stuffed bun stuffing is delicious in taste.

The invention provides a preparation method of a nutritive sliced boiled chicken. The nutritive sliced boiled chicken is prepared from fresh chicken meat, cannabis sativa, ox bones and Chinese toon. The prepared nutritive sliced boiled chicken is rich in nutrition, fragrant rather than greasy in mouth feel, and good in color, and scaleable and standard processing can be realized.

The present invention provides a manufacture method of cold-marinated mint and orange flavored chicken breast meat slices. Frozen chicken breasts are thawed or the iced fresh chicken breasts are pre-cooled, the chicken breasts are boiled in water, the boiled chicken breasts are taken out, and the taken out chicken breasts are cooled; the cooled chicken breasts and carrots are sliced into thin slices, the carrot slices are blanched with a boiling water for 10-15 s; the chicken breast slices and the carrot slices are added into a marinade, the marinade submerges the chicken breast slices and carrot slices, and chicken breast slices and carrot slices are marinated for 8-15 h to obtain the mint and orange flavored chicken breast meat slices; and the obtained mint and orange flavored chicken breast meat slices are refrigerated at a condition of 0-4 DEG C or packaged and quick-frozen, and the refrigerated or quick-frozen mint and orange flavored chicken breast meat slices are preserved at a condition of -18 DEG C. The cold-marinated mint and orange flavored chicken breast meat slices are novel in tastes, stable in quality, convenient for preservation, long in shelf life, high in safety factor, simple in technology and convenient for mechanized productions.

The invention provides a method for preparing stewed chicken, and the stewed chicken obtained by the same. According to the method for preparing the stewed chicken provided by the invention, a basic soup is obtained through boiling chicken bones, a ham and pig skins in a certain ratio, then in combination with a variety of seasonings, a marinade is obtained through frying, decocting and other processes, the obtained marinade is rich in nutrients, and the amino acid content is 150-300 mg / mL; marinating materials are prepared from cassia bark, Chinese prickly ash, fennel, star anises, nutmeg, fructus amomi, bay leaves, radix angelicae dahuricae, hot peppers, cloves, scallions, gingers, salts and soy sauce in a certain proportion, and coordinated with each other. In the process of preparing the stewed chicken, the stewed chicken is obtained through the marinade, the marinating materials and a marinating process, the marinade and the marinating materials are coordinated with each other toadjust the flavor, the smell of the chicken meat is removed, the fragrance of the chicken meat is stimulated, and the elastic taste of the chicken meat is increased, and the stewed chicken obtained bythe invention has bright color, is coordinated in flavor, rich in nutrition, elastic in taste, long in aftertaste, and endless in aftertaste.

The invention discloses an organic parasite-expelling fertilizer special for tea. The organic parasite-expelling fertilizer comprises, by weight, 20%-45% of animal dung, 15%-40% of vegetable cakes, 10%-20% of feather meal, 20%-40% of humic acid, 0.2%-2% of microelements, 0.01%-1% of microbial starter culture and 5%-10% of coffee grounds. The animal dung is the mixture of any of cow dung, pig manure, fowl manure, sheep manure and manure. The feather meal comprises boiled chicken feathers, drake feathers and goose feathers. The humic acid comprises remains of animals and plants. The microelements comprise calcium, sulfur, zinc, ferrum and boron. The microbial starter culture comprises bacillus, actinomycetes and saccharomycetes. According to the organic parasite-expelling fertilizer, pure quality raw materials are selected, and the organic parasite-expelling fertilizer is synthesized through high technologies and advanced manufacturing processes, contains oil-loosening and water retention factors, multiple nutrient elements, natural minerals and plant growth materials, effectively adjusts resistance of plant bodies, reduces diseases and improves yield. Crop quality is greatly improved, and good taste is achieved.

The invention discloses a manufacturing method of boiled chicken, comprising the following steps of: carrying out primary treatment on live chicken with the weight of 1.5-2kg, namely: slaughtering, unhairing, clearing the chest, cleaning, expelling acid at low temperature and sterilizing; curing the chicken subjected to the primary treatment by using 2% salt for 8-10 hours; putting the cured chicken into soup bases and boiling, and braising for 25-30 minutes in low flame after boiling; putting the boiled chicken into an air-conditioning chamber and cooling; carrying out vacuum packaging on the completely-cooled chicken; then sterilizing; detecting finished products; subpackaging and boxing the eligible products. The invention realizes the industrialized production of the boil chicken and ensures the edible security of the boiled chicken as the high-temperature and high-pressure sterilization is adopted as well as the production quality of the boiled chicken because the strict time temperature control is adopted.

The invention discloses a method for preparing sliced boiled chicken. The method for preparing sliced boiled chicken comprises the following steps: a chicken soup preparing step: boiling clean water,adding an old chicken, pork bones and ham, fast boiling, then changing to a slow boiling, taking the meat out, adding salt into the soup, to obtain the chicken soup, wherein the chicken soup is divided into two parts, one part of soup is used for soaking, and the other one is used for freezing; an infusing step: putting the slaughtered chicken into the soaking chicken, soaking and boiling dip until completely cooked, then placing the chicken in the freezing chicken soup, repeating the operation for three times, to obtain the sliced boiled chicken. According to the invention, the chicken skin is crisp, the chicken meat is smooth and delicious, the shape is full and elegant, and the nutrients of the chicken meat are preserved; moreover, the chicken also absorbs the nutrition in the chicken soup, so that the chicken meat is delicious, nutritious and full of taste.

Disclosed is a chicken dish eaten with hands which is prepared through the following steps, rinsing a whole young chicken with 0-12 deg. C cold water, boiling the chicken in boiling water 1-3 minutes then taking out, rinsing with 0-12 deg. C cold water, removing foam, boiling 3-10 minutes with a pressure cooker, steeping 8-20 minutes with sauce, taking out and airing.

The invention relates to pickled chicken feet and a processing method thereof. The processing method comprises the following steps: (1) boiling chicken feet: splitting the chicken feet, washing the chicken feet, putting the chicken feet into boiling water to be boiled for 8-10 min, scooping the boiled chicken feet, putting the boiled chicken feet into ice water to be washed, scooping the chicken feet from clear water, and draining the chicken feet; (2) preparing a pickling liquid: mixing the following raw materials in parts by weight: 10 parts of mountain pepper, 1 part of Sichuan pepper, 2 parts of old ginger, 0.5 part of fennel, 0.2 part of cinnamon, 1 part of salt, 0.5 part of cooking wine and 100 parts of purified water, stewing for 25-35min, cooling and filtering to obtain a mixture liquid, and adding 0.2 part by weight of lactic acid and 1 part by weight of white granulated sugar to the mixture liquid to obtain the pickling liquid; (3) mixing the chicken feet and the pickling liquid according to the weight portion of 1:1, and pickling for 8-12 hours; (4) sterilizing and packing. According to the processing method of the pickled chicken feet, disclosed by the invention, by means of stewing the pickling liquid, a stir-frying step in the prior art is avoided, the generation of hazardous substances is reduced, and meanwhile, the consistency of the stewed liquid is easy to control, thus the mouth feeling of the pickled chicken feet is improved.

The present invention provides a process for the production of a boiled chicken flavour comprising heating a composition comprising a reducing sugar and cysteine and arachidonic acid characterized in that the composition is heated and extruded in an extruder at a temperature between 80° C. and 140° C.