Moisture content of grain flour (such as rice flour, corn flour, soybean flour, etc.). ) should generally be controlled at 7%- 16%, and the water content after mixing should be around 30%. Natural meat extract should choose high temperature resistant products. These products are mixed and puffed with grain flour at high temperature to produce a sweet taste of meat, which makes the products more meat-flavored and outstanding in flavor.

Step 2 mix.

Mix the raw materials with proper amount of water and chicken juice oil and stir evenly.

3. deployment.

The mixed raw materials are put into an extruder and become semi-finished products after extrusion and expansion.

4. Extrusion molding.

5. Cutting and baking.

Cut the puffed semi-finished products as required and bake them in an oven at a suitable temperature.

6. seasoning.

Baked products were seasoned with Tian Bo chicken flavor seasoning C200 18.

7. Cooling and packaging.

Fourth, the formula:

1, blank formula: (unit Kg)

Flour (medium gluten flour) 1, rice flour (16-40 mesh) 6, corn flour (16-40 mesh) 3, corn starch 3, edible talcum powder 0.03, and chicken juice oil (Tian Bo essence 21067) 0.07.

2. Seasoning formula: (unit: gram)

Sugar powder 400, monosodium glutamate 60, I+G30, Chili powder 100, soy sauce powder 270, hot reaction chicken powder CH-2 250, chive powder 300, chive granules 80, pepper powder 50 and curry powder 100.