48 results about "Whole egg" patented technology

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

The invention discloses small crispy meat with low oil content and crispy outer skin as well as a production method and application of the small crispy meat. The production method comprises the following steps: performing ultrasonic-magnetic field synergistic pickling on tenderloin strips by adopting a pickling material, performing cold plasma pretreatment, and performing standing so as to obtain modified tenderloin strips; uniformly mixing the grease barrier film forming system with wheat flour, whole egg liquid, auxiliary materials and water to form composite paste; immersing the modified tenderloin strips into composite paste for pasting, and then putting the pasted meat strips into an infrared-assisted vacuum frying device for frying, so as to obtain primarily fried small crispy meat; and treating the primarily fried small crisp meat in a microwave oven-vacuum heat preservation and drying coprocessing device to obtain the small crisp meat which is low in oil content and crisp in outer skin. Through the synergistic effect of multiple processes of cold plasma pretreatment, compound paste compounding, infrared-assisted vacuum frying and microwave-vacuum drying cooperative treatment, the oil content of the small crisp meat is remarkably reduced, and the crust crispness is greatly improved.

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The invention relates to the technical field of food processing, and discloses a processing technology of selenium-enriched kudzuvine root whole flour noodles and the selenium-enriched kudzuvine root whole flour noodles, the processing technology comprises the following steps: S1, mixing selenium-enriched kudzuvine root whole flour, whole egg liquid and a first part of water to obtain suspension slurry, and carrying out ultrasonic pretreatment on the suspension slurry; s2, mixing the slurry subjected to ultrasonic pretreatment with flour, table salt, a second part of water, a polysaccharide modifier and transglutaminase, and kneading to obtain dough; s3, carrying out enzymatic reaction and dough fermentation treatment on the dough; and S4, carrying out extrusion forming on the fermented dough under the conditions that the vacuum degree is-0.06 to-0.095 MPa and the temperature is 30-50 DEG C, so as to obtain the selenium-enriched radix puerariae whole flour noodles. The selenium-rich noodles can overcome the problems of low selenium content, easy breakage of noodles and the like.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

The utility model relates to the field of food processing, in particular to an intelligent separation and detection system for fresh egg liquid. Comprising the steps that an egg breaking module collects egg liquid of fresh eggs and conveys the egg liquid to a separation module, then the separation module separates the egg liquid of the fresh eggs into egg white and egg yolk or whole egg liquid through an intelligent valve, the egg liquid is distributed into a quality inspection module according to the types of the egg liquid, and the quality inspection module inspects the freshness degree of each kind of egg liquid; according to the method, the image is acquired through the image acquisition module, so that stale or polluted egg liquid can be abandoned, if the image is judged to be fresh and pollution-free, the egg liquid corresponding to the image is transmitted to the conditioning module, and the conditioning module is used for conditioning the egg liquid and generating egg white fresh egg liquid and egg yolk fresh egg liquid or whole egg fresh egg liquid. According to the method provided by the embodiment of the invention, the egg liquid of the fresh eggs can be automatically separated and detected, and the problems that the egg liquid separation and detection process cannot be fully automatically realized and the quality problem cannot be traced back in the prior art are solved.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of cooking-resistant tough udon noodles. The preparation method comprises the following steps: uniformly mixing medium gluten wheat flour, compound protein powder, resistant dextrin, vital gluten and edible salt, and pretreating with cold plasma; pre-cooling half of water, adding the pre-cooled water into the mixed powder, uniformly mixing, then mixing the other half of water with the whole egg liquid and the compound enzyme preparation, adding the mixture into the mixed material, kneading dough, and performing primary curing after dough kneading; performing gradient rolling on the dough, folding at least once in the rolling process, and performing secondary curing at room temperature after rolling; and cutting the dough sheets into strips, quickly treating under high-temperature steam, quickly transferring into boiling water for boiling, immediately transferring into cold water for soaking, and finally performing segmented drying, cooling and packaging under the assistance of intensive pulse light. By optimizing the raw material combination and the preparation process, the obtained udon noodles are good in boiling fastness, excellent in toughness, rich in high-quality protein and dietary fibers, soft in texture and easy to digest.

The whole egg liquid is characterized in that the soluble solid content concentration is 24-29% by mass, and the ratio of the soluble solid content of egg white to the soluble solid content of egg yolk is 0.8-3.0.

The present invention provides a method for producing a heat-resistant hydrolyzed liquid whole egg product that exhibits little to no coagulation or aggregation even when heated at the temperature at which liquid whole egg coagulates, while maintaining its egg flavor; an intermediate raw material for processed foods containing this product; and processed foods. [Solution] A method for producing a heat-resistant liquid whole egg hydrolysate, comprising hydrolyzing liquid whole egg with a protease extracted from geobacillus stearothermophilus in the presence of a predetermined amount of polyhydric alcohol to a predetermined degree of degradation; an intermediate raw material for processed foods containing the same; and a processed food.

The utility model discloses a whole egg powder vibrating screen with a temperature control function, which relates to the technical field of egg powder screening and comprises a base, supporting springs are arranged on the periphery above the base, a bin body is arranged above the supporting springs, a support and a vibrator are arranged on two sides of the bin body, a temperature control module is arranged on the inner upper portion of the bin body, and the temperature control module is connected with the base. A screen is arranged below the temperature control module, the upper portion and the lower portion of the temperature control module are connected with a water inlet pipe and a water outlet pipe respectively, and the temperature control module comprises an upper temperature control cavity and a lower temperature control cavity. The temperature control module is additionally arranged in an existing vibrating screen, the temperature control module is provided with two layers of cavities, the cavities are filled with water or oil, circulation is achieved through the water outlet pipe and the water inlet pipe, the upper layer is in an umbrella shape, the lower layer is in a funnel shape, materials fall into the lower layer after passing through the edge of the upper layer, the design structure is compact, heat is recycled to the maximum extent, and energy is saved.

The application discloses a pretreatment device for whole egg powder production and relates to the technical field of whole egg powder pretreatment devices.The device comprises a rack, an egg knocking mechanism and a discharging mechanism.The egg knocking mechanism comprises a fixing frame and an egg knocking knife.The discharging mechanism comprises a yolk hopper, an albumen hopper, a lifting frame, a through groove, a weight measuring sensor, a limiting rod and a limiting block.The device is characterized in that the egg liquid in the albumen hopper can be weighed, and when the weight of the egg liquid increases due to the presence of a scattered yolk egg, the limiting rod and the through groove can be connected to prevent the scattered yolk egg from being deflected and discharged in the normal egg discharging area, thereby achieving the purpose of automatically screening the scattered yolk egg.The egg knocking knife can slide obliquely on the fixing frame after knocking the egg opening, thereby being separated from the egg holder and being capable of relatively sliding with the egg holder, so that the egg liquid in the egg shell can flow out without being blocked.

The invention provides a flour product and a preparation method thereof, the flour product comprises flour, whole egg liquid and soybean protein isolate, the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soybean protein isolate is (10-30): 2.7, and the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour. The water-holding capacity of the soybean protein isolate is 4 g / g-7 g / g. According to the present invention, the total amount of the whole egg liquid and the soybean protein isolate is regulated, the weight ratio of the whole egg liquid to the soybean protein isolate and the water-holding capacity of the soybean protein isolate are respectively in the specific range, such that the prepared flour product has the balanced nutrition while the low amount of the egg liquid is added so as to provide the rich nutrition; the color is milky white or creamy yellow, the color is bright, the surface structure is uniform and smooth, the biting force is moderate, the tooth sticking is avoided, the biting force is strong, the elasticity is high, and the taste is smooth.

The invention relates to the field of food processing, discloses a dried multi-taste ice cream and a preparation process thereof, and belongs to the technical field of food processing. The ice cream is prepared from whole milk powder, cane sugar, a composite stable emulsifier, purified water, single cream and pasteurized whole egg liquid. Wherein the composite stable emulsifier consists of gelatin, konjac glucomannan and glyceryl monostearate. The manufacturing process comprises the steps of base material preparation and forming, crystal structure reconstruction, pressure pulsation main drying, desorption drying and vacuumizing. A stable framework is constructed by combining a composite stable system with high-pressure homogenization; ostwald ripening is induced through variable-temperature annealing to optimize the pore structure, and sublimation resistance is reduced; internal mass transfer is enhanced through pressure pulsation circulation. According to the scheme, the problems of structural collapse, non-uniform drying and fat oxidation of a high-fat and high-sugar system in the freeze-drying process are effectively solved, and the obtained product is good in rehydration property, fine and smooth in texture and long in shelf life.

The utility model discloses a cake cup forming device which comprises a rack rotating disc, a plurality of cake molds, a bottom plate stacking mechanism, a bottom plate gluing mechanism, a side plate cohesion mechanism, a turning and pressing mechanism and at least one finished product stacking mechanism. The material taking and ejecting assembly comprises a first driving part and a first suction nozzle connected with the first driving part, through holes communicated with each other are formed in the cake molds and the rotating disc, and the first suction nozzle can be driven by the first driving part to slide into the through holes. The plurality of cake molds arranged on the rotating disc correspond to a plurality of procedures of cake cup production, and automatic connection of the bottom plate and the side plate is realized by combining a gluing mechanism, a cohesion mechanism, a turning and pressing mechanism and the like, so that the production efficiency of the whole cake cup is improved.

The invention discloses an apple protein puffed toast and a preparation method thereof, the product takes fresh apples and high-purity whole egg protein powder as unique raw materials, and the mass ratio of the raw materials is (90-97): (3-10); the preparation method comprises the following steps: pretreating apples with clear water, performing segmented temperature-controlled baking, performing directional grinding to prepare paste, performing vacuum cooling, performing pulping and foaming, performing shaping and baking, performing gradient moisture regaining, and performing sealed packaging. According to the preparation method, 1-2 g / 100 g of natural fibers in fresh apples are concentrated to be larger than or equal to 10 g / 100 g in a finished product through the technologies of baking, concentration and fiber content increasing, high-sugar-degree stacking, low-moisture synergistic fiber softening and pulping, foaming, air wrapping and puffing, and the size is expanded to be 2.8-3.2 times of the initial size through pulping and foaming; the final product is in a regular rectangular toast shape, is internally of a fiber interlaced porous puffed structure, has the characteristics of high sugar degree, low moisture, high fiber, high protein and zero fat, has fiber chewing feeling and elastic taste, fills the market blank, and is suitable for large-scale production.

The present application relates to a kind of low saturated oil and its application for improving the oxidation stability and quality of shortbread, belonging to the field of baked food processing.The present application provides the preparation method of low saturated oil: saturated fat and high oil acid oil are heated in water bath, after high-speed shearing, ultrasonic treatment, quench kneading, and low saturated oil is obtained;It also provides the preparation method of shortbread: low saturated oil is added into white sugar and stirred, whole egg liquid is stirred evenly;Baking powder and baking soda are added and stirred evenly, low-gluten wheat flour is added and stirred evenly, and dough is obtained;Shortbread cake blank is made from dough and baked to obtain shortbread.The shortbread made of low saturated oil has excellent sensory quality: good blooming effect, oiliness and crispness in mouth, rich sweet flavor and good oil retention effect;While reducing saturated fatty acid, the oxidation stability is well maintained, and the shelf life is extended.

The invention relates to a capsanthin biscuit with low content of oxidized polycyclic aromatic hydrocarbon, acrylamide and 5-hydroxymethylfurfural and a preparation method of the capsanthin biscuit, and belongs to the technical field of food processing. The capsanthin biscuit is prepared from the following raw materials in parts by weight: 60-80 parts of butter; 30 to 40 parts of powdered sugar; 20-30 parts of whole egg liquid; 120 to 150 parts of low-gluten flour; and 0.3-1 part of heat-resistant water-soluble capsanthin. Compared with the prior art, the biscuit product has novel and attractive capsanthin color and is free of peppery taste, the flavor and the texture of the biscuit product are equivalent to those of normal biscuits, the content of acrylamide, the content of 5-hydroxymethylfurfural and the content of oxidized polycyclic aromatic hydrocarbon in the biscuit product are remarkably reduced, and safety is higher.

The application discloses a preparation method, formula and application of functional pet snacks, and relates to the technical field of functional pet snack preparation. Lotus root starch is dispersed in distilled water, shark chondroitin is added into the dispersion, then xanthan gum and whole egg powder are added into the mixed system, magnetic stirring is carried out until the mixture is uniformly mixed, then the mixed solution is placed into a water bath kettle for gelatinization, and after cooling to room temperature, the mixed solution is loaded into a printer cartridge, and then is transferred into a 4 DEG C refrigerator for recrystallization for 12 hours to obtain functional pet snack raw materials. After the raw materials are taken out and cooled to room temperature, a 3D printer is used to prepare the functional pet snacks. The obtained functional pet snacks have the effects of improving immunity and resisting arthritis, and have important academic value and application prospect.

The invention discloses a multifunctional feed additive for improving yolk chromaticity and whole egg quality, and belongs to the technical field of feed additives. The additive is prepared by mixing the following dry substances in parts by weight: 300-500 parts of pine needle meal, 100-150 parts of hermetia illucens powder, 2-8 parts of cantharides yellow, 0.5-5 parts of protoporphyrin and 0.3-1 part of vitamin E. The feed additive disclosed by the invention is added into daily ration of laying hens at the dosage of 1-5%, so that the chromaticity of egg yolk can reach 11-12 grades, the egg yolk is still effective after 10 days after the addition is stopped, the feed additive is obviously superior to an existing single or binary compound colorant, and meanwhile, the egg shell strength is improved, the Hough unit is increased, and the problem of quality decline of eggs laid by the laying hens in the later period of egg laying is solved. The technical problems that an existing egg yolk coloring agent is single in function, short in coloring effect lasting time and incomplete in egg quality improvement are solved, and the egg yolk coloring agent has safety, economical efficiency and practicability.

The application belongs to the technical field of food processing, and particularly relates to a preparation method of milk-flavored whole egg powder, which comprises the following steps: selecting fresh eggs, washing, shelling, obtaining whole egg liquid, and slowly stirring until uniform; adding milk powder into the whole egg liquid, stirring until uniform, adding water to supplement the material liquid, adjusting pH, adding protease, and hydrolyzing; obtaining hydrolyzed whole egg powder by using spray drying; and obtaining milk-flavored whole egg powder by subjecting the hydrolyzed whole egg powder to Maillard reaction. In the method, whole egg powder and milk powder are used as raw materials, and enzyme hydrolysis is used to cause moderate hydrolysis of proteins and to achieve the effect of demulsification, so that oil is released; then, Maillard reaction is performed, various proteins in the system interact with reducing sugar, and the oil in the system is moderately oxidized, so that the product is endowed with unique aromatic flavor and no egg smell, and compared with ordinary whole egg powder, the solubility and whipping property are greatly improved.

The invention relates to the technical field of food, in particular to a red velvet cake and a preparation method thereof. The invention relates to a red velvet cake which comprises a red velvet cake blank and cheese stuffing, and is characterized in that the red velvet cake blank comprises the following raw materials in percentage by weight: 6.36% of mascarpone cheese, 33.30% of whole egg liquid, 9.43% of soybean oil, 39.55% of premixed flour, 1.76% of wheat flour, 6.96% of drinking water, 1.76% of white granulated sugar and 0.88% of a compound emulsifier; the cream stuffing is prepared from the following raw materials in parts by weight: 0.64% of gelatin, 9.57% of whole milk, 41.96% of KIRI cream cheese, 7.02% of Mascarpone cheese, 4.47% of hawk label condensed milk, 0.06% of salt, 9.97% of white granulated sugar, 22.33% of single cream and 3.99% of neutral mousse powder. Compared with the prior art, the red velvet cake and the preparation method thereof have the advantages that the attractive appearance and the taste of the cake roll are improved, and the popular degree is improved.

The invention discloses a processing method of brasenia schreberi and beef freeze-dried soup blocks, and belongs to the technical field of meat product processing. The method comprises the following steps: tenderizing diced beef, and blanching until the surface of the diced beef changes color; treating the vegetables, adding water into seasonings according to a proportion, and blending to obtain seasoning liquid; preparing whole egg liquid from cleaned and disinfected eggs, rotationally pouring the whole egg liquid into water at 92-95 DEG C to form egg flowers, and fishing out the egg flowers for later use; uniformly mixing the ingredients to obtain a product before freeze-drying, putting the product into a mold, and adding seasoning liquid; freeze-drying at-40 DEG C to obtain a dry product; and demolding the dried product, and performing vacuum sealing and packaging to obtain the brasenia schreberi and beef freeze-dried soup block. The stone pillar brasenia schreberi is used as a core and matched with the beef and the egg flower to prepare the soup block, so that the colloid nutrition and smooth and tender taste of the brasenia schreberi are reserved, high-quality protein is supplemented through the beef and the egg flower, the nutrition balance and flavor level of the soup are remarkably improved, the requirements of consumers for healthy and convenient soup are met, and upgrading of instant soup types is promoted.

The application discloses a functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach and a preparation method thereof, and belongs to the field of food technology. The functional nutritional biscuit with the functions of invigorating the spleen and benefiting the stomach comprises a biscuit embryo and a sauce; the biscuit embryo comprises the following raw materials in parts by weight: 80-120 parts of flour, 6-10 parts of white granulated sugar, 1-1.5 parts of edible salt, 0.8-1.5 parts of dry yeast, 50-60 parts of water, 15-30 parts of malt syrup and 3-6 parts of butter; and the sauce comprises the following raw materials in parts by weight: 30-50 parts of butter, 25-35 parts of white granulated sugar, 20 parts of whole egg liquid, 5-12 parts of traditional Chinese medicine powder and 20-30 parts of milk. The application is prepared by scientifically matching the medicinal materials with the same functions as food and combining modern food processing technology, and is suitable for daily consumption, and has the effects of improving gastrointestinal function, regulating immunity and restoring intestinal flora balance.

The invention belongs to the technical field of food processing, and particularly relates to pachyrhizua angulatus dietary fiber bread and a preparation method thereof. The method comprises the following steps: drying and crushing pachyrhizua angulatus, adding water and a compound enzyme, placing in a water bath for enzymolysis, then adding papain for enzymolysis, filtering, washing, drying and sieving to obtain pachyrhizua angulatus residue dietary fibers; then mixing with the high gluten flour, the powdered sugar, the dry yeast, the whole egg liquid and the pure milk, then adding the butter, continuously stirring uniformly, fermenting, and finally baking and cooling in an oven to obtain the finished product. The preparation process is simple, and the pachyrhizua angulatus residue dietary fiber is adopted as an inhibitor, so that the method is green and safe. The bread with low carboxy methyl lysine, carboxy ethyl lysine, glyoxal and methylglyoxal can be prepared by mixing the pachyrhizua angulatus residue dietary fibers into bread raw materials, and food safety and health can be effectively guaranteed.

The invention provides raw materials of tea-flavored cookies and a making process of the raw materials, and the raw materials comprise the following raw materials in parts by weight: 100 parts of low-gluten flour; 73 to 77 parts of butter; 36.5 to 38.5 parts of powdered sugar; 12-13 parts of whole egg liquid; and 2.9-3.1 parts of tea powder. The preparation process comprises the following steps: S1, grinding the tea leaves at low temperature; s2, embedding fat; s3, preparing dough; s4, performing two-section type baking; s5, cooling and moisture regaining; and S6, nitrogen-filled packaging. The technical effects of high tea aroma strength, low bitter and astringent taste and lasting crispness are achieved, essence does not need to be added, the attenuation of the tea aroma is smaller than 15% in the shelf life, the crispness retention rate is larger than 85%, and the method is suitable for high-end leisure food and tea and coffee fusion channels.

A composition may include, in dry form: (a) nigrosin; (b) wheat flour; and (c) whole egg. Such compositions may be used for production of test soil for assessment of the cleaning action of cleaning devices. Methods of producing a test soil for assessment of the cleaning action of cleaning devices for cleaning of vessels for human egesta, e.g., of washer-disinfectors, including dissolving the composition in an aqueous medium. A test soil may include the constituents of the composition in an aqueous medium, and such soils may be used for assessment of the cleaning action of cleaning devices. A method may assess the cleaning action of cleaning devices for cleaning of vessels for human egesta.

This invention discloses a novel process and mixing equipment for producing whole egg powder. The process includes: pre-treating egg yolks and egg whites by stirring at different speeds, followed by pasteurization and spray drying to obtain whole egg powder. The mixing equipment includes a mixing tank, a liftable isolation cylinder, a first stirring mechanism, a second stirring mechanism, and a lifting drive mechanism. The isolation cylinder divides the tank's internal cavity into an inner chamber and an outer chamber, used for high-shear stirring of the egg yolks and low-shear stirring of the egg whites, respectively. After pre-treatment, the isolation cylinder is raised to connect the two chambers for mixing. This invention achieves separate processing and mixing of egg yolks and egg whites in the same tank, avoiding foaming and denaturation of the egg whites, ensuring sufficient homogenization of the egg yolks, and significantly improving the quality of the whole egg powder. The equipment has a compact structure, is easy to operate, and avoids the risk of contamination from material transfer.

The invention provides a freeze-dried brewing grain capable of rapidly supplementing physical ability of pets and a preparation method thereof, and relates to the field of pet foods. The freeze-dried brewing grain capable of quickly supplementing the physical ability of the pet comprises composite freeze-dried staple food grain and functional nutrition powder which are mutually independent, the composite freeze-dried staple food grain consists of the following components: chicken breast, duck heart, salmon, beef liver, whole egg liquid, pumpkin powder, modified nano zinc alginate and trehalose. The functional nutrition powder consists of the following components: goat milk powder or bovine bone soup powder, glucose, whey protein powder, composite electrolyte, vitamin premix and green lip mussel powder. The freeze-dried brewing grain capable of rapidly supplementing the physical ability of the pets is good in palatability and easy to digest, can provide accurate nutrition intervention for the scenes of physical consumption, exercise recovery, post-illness repair and the like of the pets, avoids the problems of agglomeration, oxidation or inactivation of adopted functional components in production, storage and use, and improves the bioavailability of the freeze-dried brewing grain.