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Edible fermented meat product for pet and manufacturing method thereof

A production method and technology of meat products, applied in applications, animal feed, animal feed, etc., can solve the problems of unsuitability for industrial production, long production process time, and difficult to control flavor, so as to increase the fun of feeding food, enrich the taste, and benefit The effect of digestion and absorption

Active Publication Date: 2012-08-15
YANTAI IRIS PET FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented meat products have good palatability due to their unique flavor. However, the current traditional fermentation process uses natural inoculation and solid fermentation. The production process takes a long time, the flavor is difficult to control, and it is easy to contaminate miscellaneous bacteria, which is not suitable for industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 100kg of beef, 50kg of water, 1kg of glucose, 1kg of lactic acid bacteria culture solution (including 0.5kg of Lactobacillus plantarum and 0.5kg of Lactobacillus casei), 0.4kg of salt, 0.4kg of compound phosphate, and 0.01kg of sodium nitrite.

[0061] Among them, the lactic acid bacteria culture solution is cultivated by adopting conventional culture technology and conventional culture solution in the industry.

[0062] The first step is to thaw the frozen beef in microwave and divide it, remove the tendons, skin, fat, bones and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;

[0063] The second step is to soak the above beef with running water for 24 hours;

[0064] The third step is to cut the soaked beef into small strips, blocks or slices;

[0065] The fourth step is to add the chopped beef into pure water according to the weight ratio of meat and water at 1:0.5, and boil for 50 minutes;

[0066] Step 5 Af...

Embodiment 2

[0074] Pork 100kg, water 100kg, glucose 3kg, lactic acid bacteria culture solution 2kg (including Lactobacillus plantarum 0.67kg and Lactobacillus casei 1.33kg), salt 1kg, compound phosphate 1kg, sodium nitrite 0.065g.

[0075] The first step is to thaw the frozen pork in the microwave and divide it, remove the tendon, skin, fat, bone and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;

[0076] The second step is to soak the above-mentioned pork with running water for 48 hours;

[0077] The third step is to cut the soaked pork into small strips, blocks or slices;

[0078] Step 4 Add pure water to the cut pork according to the weight ratio of meat and water at 1:1, and boil for 30 minutes;

[0079] Step 5 After the meat is cooked, remove the foam on the broth and cool to 25-35°C;

[0080] Step 6 Move the cooled meat and broth to the fermenter, add glucose and 1×10 9 -1×10 10 For cfu / g lactic acid bacteria culture sol...

Embodiment 3

[0087] Beef 100kg, water 50kg, glucose 1kg, lactic acid bacteria culture solution 1kg (including Lactobacillus plantarum 0.5kg, Lactobacillus casei 0.5kg), salt 0.4kg, compound phosphate 0.8kg, sodium nitrite 0.01kg.

[0088] The first step is to thaw the frozen beef in microwave and divide it, remove the tendons, skin, fat, bones and periosteum in the livestock and poultry meat, and then cut the meat into large pieces, weighing 400-600g;

[0089] In the second step, the cut beef is subpackaged and sterilized by irradiation. Irradiation conditions: 60 Coγ-rays were irradiated for 10 minutes at a dose of 2.5 kGy / hour.

[0090] The third step is to move the cooled meat to the fermenter, add 50kg of water, add glucose and 1×10 9 -1×10 10 For cfu / g lactic acid bacteria culture solution, the weight ratio between them is meat:glucose:lactic acid bacteria culture solution=1:0.01:0.01, wherein the interspecies ratio of Lactobacillus plantarum and Lactobacillus casei is 1:1;

[009...

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Abstract

The invention relates to an edible fermented meat product for a pet and a manufacturing method thereof, and belongs to the technical field of a pet food and the manufacturing method thereof. The edible fermented meat product for the pet is characterized by comprising raw materials by weight percent: 100 parts of livestock and poultry meat, 50-100 parts of water, 1-3 parts of glucose, 1-2 parts oflactobacillus culturing solution, 0.4-1 part of edible salt, 0.2-1 part of composite phosphate and 0.006-0.01 parts of sodium nitrite. The manufacturing method comprises the following steps of: 1, pre-treating the raw materials; 2, boiling by water to sterilize or irradiating to sterilize or sterilizing by microwaves; 3, inoculating strains; 4, carrying out anaerobic fermentation; and 5, drying. The edible fermented meat product for the pet and the manufacturing method thereof disclosed by the invention solve the problems that the traditional fermented type pet food adopts the manners of natural inoculation, solid fermentation and the like so that the fermentation time is long, the flavor is not easy to control, the impure bacteria are easy to pollute and the traditional fermented type pet food is not suitable for industrial production; and a liquid anaerobic fermentation technology which is safe and sanitary, and is suitable for industrial production is adopted so that the product has a special flavor of a fermented product and the product is good for the pet to digest.

Description

[0001] technical field [0002] The invention relates to a pet edible fermented meat product and a production method thereof, belonging to the technical field of pet food and its production method. Background technique [0003] At present, the number of pets raised at home and abroad is increasing day by day, and the demand for pet food is also increasing. The pet food industry is dealing with a good trend of rapid development. Fermented meat products have good palatability due to their unique flavor. However, the current traditional fermentation process uses natural inoculation and solid fermentation. The production process takes a long time, the flavor is difficult to control, and it is easy to contaminate miscellaneous bacteria, which is not suitable for industrial production. Contents of the invention [0004] The purpose of the present invention is to solve the shortcomings of the above-mentioned prior art, to provide a method for making lactic acid bacteria ferment...

Claims

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Application Information

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IPC IPC(8): A23K1/18A23K1/10
Inventor 李雪褚福娟原雪琦
Owner YANTAI IRIS PET FOOD CO LTD
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