Novel stick-bone shaped dog chews and method for preparing same
A manufacturing method and technology for dog chews, applied in the field of pet food, can solve the problems of not having too much nutrition, poor digestion effect, pet side effects, etc., and achieve the effects of improving intestinal function, enhancing appetite, and enhancing interest.
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specific Embodiment approach 1
[0015] Specific embodiment 1: This specific embodiment adopts the following technical scheme: it is made by applying fillings on a self-made basic extruded fish-flavored skin and rolling it into a stick shape, and then steaming and drying it. The self-made extruded fish is made of 40%-80% by weight. It is composed of flavor skin and 20%-60% fillings.
[0016] Production process: Mix starch, fish meat, animal oil, vegetable protein and other raw materials evenly, chop them into fine granular powder materials; freeze the prepared raw materials and place them in the cold storage for 12 hours; take out the frozen materials, Pour into the extruder at a uniform speed and extrude at high temperature; mix the chopped minced meat, edible glue, antioxidants, preservatives, modified starch, water-retaining agent, and pigment to form a fine minced meat; apply minced meat to the strips and use machinery Roll the chew into a stick shape; pass the chew through the high-temperature cooking chann...
specific Embodiment approach 2
[0023] Specific embodiment two: The difference from specific embodiment one is that the self-made extruded fish-flavored skin is extruded with a mixture of fish meat, starch, animal oil, and vegetable protein with a moisture content of 30%-35% after being extruded with a certain shape of die at high temperature 60 grams of long fish-flavored skin, 35 grams of filling, chicken chopped into minced meat, 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 coloring Mixed minced meat. Coat the minced meat on the fish-flavored skin, mechanically roll it into a stick, pass through a high-temperature steaming channel, mechanically cut into 10cm long strips of chew, place it on a drying car, and bake it in an oven until the moisture is below 18%. It's finished. In the finished product, the fish-flavored skin accounts for 80% of the weight, and the filling accounts for 20%....
specific Embodiment approach 3
[0024] Specific embodiment three: the difference from specific embodiment one is that 35 grams of beef is used as the filling to be chopped into meat emulsion and 14 grams of modified starch, 0.8 grams of edible glue, 6 grams of water retention agent, 0.006 grams of preservatives, and 0.003 grams of antioxidants are added. , Minced meat mixed with 0.006 grams of pigment. The other composition and production process are the same as in the first embodiment.
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