Hot-air drying processing technique of pet food

Abstract

The invention discloses a hot-air drying processing technique of pet food. The hot-air drying processing technique of pet food includes steps of preparing, setting on plates, hot-air drying, bagging and sealing up for storage, and the like. The hot-air drying processing technique of pet food has the advantages that processing efficiency of pet food is improved, processing period is shortened, manual input is reduced, autoclaving process is omitted, fixed investment is reduced, heat consumption and labor input are reduced, labor intensity is reduced, heat loss is also reduced, and potential cross contamination and the like in processing are avoided.

Description

[0001] This application is a divisional application with the patent title of "A Pet Food Hot Air Drying Processing Method and Its Drying Device". The original application date is October 9, 2008, and the application number is 200810157635.7. technical field [0002] The invention relates to a food drying device, in particular to a pet food drying device. Background technique [0003] The existing pet food hot-air drying processing method has the following steps: 1. Raw meat inspection: purchase raw poultry meat or cloven-hoofed animal meat that has passed the inspection and quarantine, and has relevant qualification certificates. After arriving at the factory, the company's quality inspection personnel will conduct inspections and store them in the warehouse after passing the test; 2. Thawing: Place the raw meat produced on the day on the shelf in the thawing room, and the temperature in the thawing room is controlled between 0-4°C; 3. Ingredients: Weigh all kinds of raw and...

AI Technical Summary

Problems solved by technology

At this temperature, the potential viruses in the raw meat cannot be killed, and air cross-contamination cannot be avoided during the reversing process, so we must use the autoclave for secondary sterilization

During the reversing process, it is necessary to open the drying tunnel and drag out the shelf carts filled with raw materials, which increases the labor intensity of workers and wastes a lot of heat energy

[0008] 2. The products produced by drying in the current drying room cannot completely kill bacteria and viruses, and the denaturation indicators of microorganisms and proteins cannot meet the requirements of importing countries

[0009] 3. Due to the low temperature of the current drying room, the protein of the dried product is not denatured. If the protein is not denatured, it will not meet the export standard.

[0010] 4. The moisture discharged from the exhaust outlet of the current drying room is easily inhaled by the air inlet, and there is a serious cross-contamination problem

Re-sterilization increases labor costs, water and electricity costs, heat energy costs, etc.

And because this sterilization method is high-temperature sterilization, it will cause quality problems such as blackening of the product, deformation of some products, and melting.

[0012] 6. The current processing process is long and has many steps, which prolongs the processing cycle

Images