Novel food-stuffing dog chews and method for preparing same
A technology for stuffing dog chews and a manufacturing method, applied in the field of pet food, can solve the problems of operator and pet food safety and health risks, not having too much nutrition, pet side effects, etc., to enhance interest and appetite, and improve intestinal tract. function, habit-satisfying effect
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specific Embodiment approach 1
[0014] Specific embodiment 1: This specific embodiment adopts the following technical scheme: it is baked by filling stuffing in the self-made fish-flavored skin. 60% of the filling composition.
[0015] Production process: mix starch, fish meat, animal oil, vegetable protein and other raw materials evenly, chop and mix them into fine particle powder materials; freeze the prepared raw materials and put them in the cold storage for 12 hours; take out the frozen materials, Pour into the extruder at a constant speed and extrude at high temperature; mix the minced meat, edible glue, antioxidants, preservatives, modified starch, water-retaining agent, and pigment to form fine meat; use machinery to "C" shape strips Fill the inside with minced meat; manually scrape the minced meat and the surface of the strip with a scraper dipped in water; pass the bite through the high-temperature cooking channel at a uniform speed; cut the bite into corresponding lengths; bake the bite to below 1...
specific Embodiment approach 2
[0022] Embodiment 2: The difference from Embodiment 1 is that the self-made extruded fish-flavored skin adopts a mixture of fish meat, starch, animal oil, and vegetable protein with a moisture content of 30%-35% after being extruded at a high temperature through a die with a certain shape. 61.5 grams of "C"-shaped fish-flavored skin, 35 grams of filling, minced chicken, 14 grams of modified starch, 0.8 grams of edible glue, 6 grams of water-retaining agent, 0.006 grams of preservatives, 0.003 grams of antioxidants, and 0.006 grams of pigment Gram after mixing the minced meat. Use machinery to fill minced meat into the "C" shaped fish-flavored skin. After dipping in water and scraping it manually, after passing through a high-temperature steaming channel, it is mechanically cut into 10cm long strips of chewing gum, and then placed on a drying car and dried in an oven. Bake until the moisture is below 18% and the finished product is finished. In the finished product, the fish-f...
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