Pet foodstuff and method for making the same

A pet food and edible salt technology, applied in the field of pet food, can solve the problems that the color, shape and taste of the product cannot meet the indicators of qualified products, and achieve the effects of bright color, soft hand feeling and simple process flow

Inactive Publication Date: 2008-01-02
WEIHAI WANGJIAWANG PET FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing process needs to meet the requirements of drying temperature, which cannot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of pet food and preparation method, adopt following raw material, prepare by following weight (kg) part ratio:

[0020] Chicken small breast 100 Potassium sorbate 0.1

[0021] Sodium dehydroacetate 0.03 Sodium nitrite 0.003

[0022] Vitamin C 0.02 Edible salt 0.04

[0023] Glycerin 0.5

[0024] Specifically follow the steps below:

[0025] A. Raw material processing: use small chicken breasts that meet national standards as raw materials, thaw them with water or naturally, and thaw them at a temperature of 0-8°C, preferably half-thawed, and the temperature of the center of chicken breasts should not be higher than 8°C , the residual impurities in the flesh are removed.

[0026] B. Seasoning of ingredients: Prepare according to the weight ratio of raw materials, enter the vacuum tumbler and knead the seasoning, make it fully mixed, and knead for 5 minutes.

[0027] C. Low-temperature marinating: Put the rolled chicken breast meat into a food tur...

Embodiment 2

[0031] Embodiment 2: A kind of pet food and preparation method, adopt following raw material, prepare by following weight (kg) part ratio:

[0032] Chicken Small Breast 100 Potassium Sorbate 0.05

[0033] Sodium dehydroacetate 0.01 Sodium nitrite 0.001

[0034] Vitamin C 0.01 Edible salt 0.02

[0035] Glycerin 0.3

[0036] Specifically follow the steps below:

[0037] A. Raw material processing: use small chicken breasts that meet national standards as raw materials, thaw them with water or naturally, and thaw them at a temperature of 0-8°C, preferably half-thawed, and the temperature of the center of chicken breasts should not be higher than 8°C , the residual impurities in the flesh are removed.

[0038] B. Seasoning of ingredients: Prepare according to the weight ratio of raw materials, enter the vacuum tumbler and knead the seasoning, make it fully mixed, and knead for 3 minutes.

[0039] C. Low-temperature marinating: Put the rolled chicken breast meat into a food tu...

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PUM

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Abstract

The invention relates to a pet food mainly prepared from fowl meat, wherein the raw material comprises the following constituents (by weight ratio): chicken chest 100, potassium sorbate 0.05-0.1, dehydrogenated sodium acetate 0.01-0.03, sodium nitrite 0.001-0.003, vitamin C 0.01-0.02, table salt 0.02-0.04, glycerin 0.3-0.5. The preparing process consists of treating raw materials, proportioning quelite, low temperature pickling, drying, roasting, detecting and packaging.

Description

technical field [0001] The invention relates to pet food with poultry meat as the main raw material, in particular to a pet food and a production method. Background technique [0002] The number of people keeping pets at home and abroad is increasing day by day, and the demand for pet food is large, especially the demand for pet food with chicken breast meat as raw material is even greater. Existing pet food made from chicken breast meat is generally processed through raw materials thawing, selection and cleaning, and then seasoning, drying, packaging and other processes. In the drying process, the drying temperature that the existing equipment can achieve is generally only 75-85°C, and the microbial index exceeds the relevant national standards, the shelf life of the product is shortened, and the product is prone to deterioration. The current relevant regulations require that the drying temperature of drying products must reach 115°C and the drying time be 35 minutes, or t...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/10A23K1/00A23K10/20A23K20/105A23K20/158A23K20/174A23K20/22A23K40/00A23K50/42
Inventor 李俊铉
Owner WEIHAI WANGJIAWANG PET FOODSTUFF
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