Preparation method of edible jerky and calfskin, pigskin and fish skin biting chew for pet

A production method and pet technology, applied in the preparation of fish skin chewing gum, pigs, pet meat jerky and cattle, can solve the problem of high product cost and price, which is not conducive to feeding and forming, and easy to occur in the packaging and transportation process Broken and other problems, to achieve the effect of ensuring the safety of microorganisms, facilitating digestion and absorption, and excellent pet palatability

Active Publication Date: 2012-08-15
JIANGSU YIHE PET PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Freeze-drying consumes a lot of time and energy for the finished product per unit weight, resulting in high product cost and price, which is difficult for ordinary consumers to accept
At the same time, the tissue of freeze-dried products is brittle, which is not conducive to feeding and forming, and is easy to absorb moisture. It is prone to breakage and moisture increase during packaging and transportation, and product diversification cannot be achieved.
The requirements for packaging are also high, resulting in an increase in packaging costs, further increasing product costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Take 10kg of frozen chicken breast, thaw fully at room temperature at 20°C, and then chop and mix at high speed for 8 to 10 minutes with a chopping machine; after chopping and mixing, fill the meat paste into the container for quick freezing; the frozen meat pieces are cut into 2.0 A cube with a side length of cm to 2.5cm; the frozen meat pieces are placed in a grid tray, enter a vacuum microwave drying room, adjust the microwave power to 3.75kw, and the pressure in the drying room is -0.1Mpa to -0.095Mpa, and the maximum temperature of the dried product does not exceed 55 ℃, dry for 45-60 minutes, take it out when the moisture is lower than 12%, send it into the drying tunnel or drying room, set the temperature at 85-90 ℃, and treat for 2 hours; cool the product to 20-25 ℃, pack, and get Jerky products for pet consumption.

Embodiment 2

[0044] Take 10kg of fresh beef, thaw fully at room temperature at 20°C, and then chop and mix at high speed with a chopping machine for 8 to 10 minutes; after chopping and mixing, fill the meat paste in the container for quick freezing; the frozen meat pieces are cut into 1.0cm A cube with a side length of ~1.2cm; the frozen meat pieces are placed on the net plate, enter the vacuum microwave drying room, adjust the microwave power 0.5kw and the drying room pressure -0.1Mpa~-0.095Mpa, the maximum temperature of the dried product does not exceed 55℃, Dry for 45-60 minutes, take it out when the moisture is lower than 12%, put it into the drying tunnel or drying room, set the temperature at 85-90°C, and treat it for 2 hours; cool the product to 20-25°C, pack it, and get it for pets Dried meat products.

Embodiment 3

[0046] Take 20kg of frozen sea fish, thaw at room temperature until there is no ice coat; use special tools to remove the head, slice, bone, skin, and thorn, soak in the degreasing agent solution for 20-40 minutes, and then add 0.5g citric acid Soak in / kg for 40-60 minutes; take it out and perform quick-freezing; the frozen fish fillets enter the vacuum microwave drying room, adjust the microwave power 2.25kw and the drying room pressure -0.1Mpa~-0.095Mpa, the maximum temperature of the dried product should not exceed 55°C, dry for 45-60 minutes, take out the product when the moisture content is lower than 12%, send it into the drying tunnel or drying room, set the temperature at 85-90°C, and treat it for 2 hours; cool the product to 20-25°C, pack , to obtain pet edible jerky products.

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PUM

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Abstract

The invention relates to the field of pet food, and in particular relates to a preparation method of edible jerky and calfskin, pigskin and fish skin biting chew for a pet. According to the preparation method disclosed by the invention, poultry, livestock meat or bright flesh of fish or fresh skin of animals such as pig, calf and fish is taken as raw material, the raw material is minced and chopped, moulded and frozen and then split, or the raw material is directly split and then frozen, or the raw material is split into the required shape and then frozen, subsequently microwave vacuum dryingis carried out, and sterilizing and packaging are carried out, and thus the edible jerky or calfskin, pigskin and fish skin biting chew for the pet is obtained. The edible jerky or calfskin, pigskin and fish skin biting chew finished product can show primary colour of raw meat, has a strong meat flavour and maintains nutrition of a meat product while a food calling function is realized. The edible jerky or calfskin, pigskin and fish skin biting chew can be taken as a meat snack for the pet and also can be taken as a nutritional supplement for an old-aged dog or little dog after being rewatered and torn up.

Description

technical field [0001] The invention relates to the field of pet food, in particular to a preparation method for edible jerky for pets and chewable gums from cow, pig and fish skins. Background technique [0002] There are more and more families keeping pets in modern society, and pets have been regarded as family members by pet owners. Small pet food is the most purchased pet product besides pet staple food by pet owners, and it is mainly used for pet nutrition supplement and pet training. The vast majority of pet dogs have a preference for meat products and chewing and chewing products, especially all kinds of pure meat products, such as poultry, beef, fish, etc. [0003] In recent years, pure meat snacks and chewing gum snacks have been sought after by consumers. In the past, there were basically two production processes for these pet snacks. [0004] One: hot air drying. Hot air drying is to continuously blow hot air over the surface of the product. On the one hand, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23K1/10
CPCA23K1/103A23K1/001A23K1/186A23K1/003A23K1/106A23K40/00A23K40/20A23K10/22A23K10/26A23K50/45A23K50/42A23K10/20
Inventor 高鸿立颜智勇
Owner JIANGSU YIHE PET PROD CO LTD
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