Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fish sausage for pet and preparation method thereof

The technology of fish sausage and production method, which is applied in the application, animal feed, animal feed and other directions, can solve the problems of single variety of pet treats, balanced nutrition of pet food and defects in taste and taste, so as to enrich the variety of colors, improve palatability, nutrition and so on. rich effects

Inactive Publication Date: 2011-07-20
YANTAI CHINA PET FOODS GRP
View PDF4 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types of pet snacks produced by various manufacturers are relatively single, mainly using poultry meat as raw materials, which makes pet food have defects in nutritional balance and taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw material preparation:

[0024] Frozen chicken breast 20kg Minced tuna 70kg Glycerol 6.4kg Soy protein isolate 4.5kg Trehalose 2.4kg Compound phosphate 0.4kg Corn starch 4.5kg Crystalline sorbitol 1.6kg Potassium sorbate 0.005kg Carrageenan 0.16kg

[0025] The first step of raw material processing: thaw the frozen chicken breast naturally at 0-10°C, clean it, and coarsely grind it with a meat grinder;

[0026] The second step of chopping: Pour the coarsely minced chicken breast and tuna minced into a chopping machine to chop into a uniform meat paste, and then add compound phosphate, potassium sorbate, glycerin, crystalline sorbitol, and trehalose in sequence Chop into a uniform meat paste, then add soy protein isolate, chop and mix for about one minute until uniform, then add cornstarch and carrageenan, chop and mix well.

[0027] The third step of sausage enema: pour the meat paste into the collagen casing with a vacuum sausage enema machine, the filling length is...

Embodiment 2

[0035] Raw material preparation:

[0036] Frozen chicken breast 30kg scallop minced 60kg cod minced 20kg cornstarch 6.5kg glycerol 8.5kg soybean protein isolate 6.5kg crystalline sorbitol 4kg trehalose 3.5kg compound phosphate 1kg potassium sorbate 0.01kg carrageenan 0.22kg potato starch 6.5kg salt 0.5kg

[0037] The first step of raw material processing: thaw the frozen chicken breast naturally at 0-10°C, clean it, and coarsely grind it with a meat grinder;

[0038] The second step of chopping: Pour the coarsely minced chicken breast, scallop and cod mince into a chopping machine to chop into a uniform meat paste, and then add compound phosphate, potassium sorbate, glycerol, crystalline sorbitol, Chop trehalose and salt into a homogeneous meat paste, then add soy protein isolate, chop and mix for about one minute until uniform, then add corn starch, potato starch, and carrageenan, and mix well.

[0039] The third step of sausage enema: pour the meat paste into the collagen ...

Embodiment 3

[0047] Raw material preparation:

[0048] Chicken breast 25kg Mentai surimi 78kg Potato starch 4.5kg Glycerol 7.5kg Soy protein isolate powder 6kg Trehalose 3kg Compound phosphate 0.8kg Potassium sorbate 0.008kg Carrageenan 0.2kg

[0049] The first step of raw material processing: clean the chicken breast and grind it roughly with a meat grinder;

[0050] The second step of chopping: Pour the coarsely minced chicken breast and pollack into a chopping machine to chop into a uniform meat paste, then add compound phosphate, potassium sorbate, glycerol, and trehalose in sequence to chop into a uniform meat Then add soy protein isolate, chop and mix for about one minute until uniform, then add potato starch and carrageenan, chop and mix well.

[0051] The third step of sausage enema: pour the meat paste into the collagen casing with a vacuum sausage enema machine, the filling length is required to be 9-10cm, and the filled product is required to be uniform and free of pores;

[0...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a pet food and a preparation method thereof, particularly relating to a pet food which takes chicken breast and minced fillet as the main raw materials and a preparation method thereof. The pet food comprises the following components based on the weight ratio: 20-30 parts of chicken breast, 70-80 parts of minced fillet, 6.4-8.5 parts of glycerol, 4.5-6.5 parts of isolated soy protein, 2.4-3.5 parts of trehalose and 0.4-1 part of composite phosphate. The manufacture method comprises the following steps: processing the raw materials; chopping; making sausages; baking; steaming and boiling; cooling; probing by metals; sorting; and packaging after checkout. The obtained product has the advantages of high proteins, low fat, balanced nutrition and excellent taste and mouthfeel, can enhance the appetite of pets and is a competitive product in the pet food.

Description

Technical field: [0001] The invention relates to pet food and a production method thereof, mainly referring to a pet edible fish sausage and a production method thereof mainly using chicken and surimi (tuna, cod, pollack, shark, hairtail, etc.) as main raw materials. Background technique: [0002] At present, the pet food industry is in a good state of rapid development. However, the pet snacks produced by various manufacturers are relatively single in variety, mainly using poultry meat as raw material, which makes the pet food have defects in nutritional balance and mouthfeel. Invention content: [0003] The invention aims to provide pets with a combination of meat and fish pet snacks and its processing method. The surimi products are not only tender, smooth, elastic and delicious, but also high in protein, low in fat, low in calories, and nutritious. Rich in taurine and rich in vitamins, easy to digest and absorb. [0004] The object of the present invention can be ach...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/10A23K1/16A23K10/20A23K20/105A23K20/147A23K20/163A23K20/26A23K50/40
Inventor 郝忠礼任俊凤褚福娟
Owner YANTAI CHINA PET FOODS GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com