A kind of pet dog snack wrapped in fish skin and chips and processing method thereof

A kind of pet dog, french fries technology

Inactive Publication Date: 2015-11-11
威海同仁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fish skin that has not been specially processed is more fishy, ​​and pet dogs do not like it, so the material fish skin is less used in pet dog food. Therefore, there is an urgent need for a pet dog that can effectively remove the fishy smell of fish skin and increase the fragrance of food. Snacks and corresponding processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials are taken according to the following weight percentages: 50% fresh fish skin, 49.82% French fries, 0.01% rosemary extract, 0.1% vitamin C, 0.05% glucose, and 0.02% flavor enzyme. First, the fresh fish skin is definned and cleaned , according to the ratio of fish skin: salt water = 1:2~10, mix and soak for 1~4 hours, then remove the fish skin and drain it, then dehydrate it by machinery for 1~3 minutes, add glucose, flavor enzyme, rosemary extract, Vitamin C, mechanically stirred for 15-30 minutes, smoothed the marinated fish skin and wound it on the French fries in a spiral order, put it on the net curtain, sent it to the drying room, and enzymatically hydrolyzed it at 50-60°C for 1 ~3 hours later, raise the temperature of the drying room to 60~95°C and turn on the fan to inactivate enzymes, carry out Maillard reaction while dehydrating, and dry for 5~15 hours. After ~48 hours, the finished product is obtained, and the moisture content of the finished prod...

Embodiment 2

[0030] Raw materials are taken according to the following weight percentages: 80% fresh fish skin, 19.43% French fries, 0.03% rosemary extract, 0.3% vitamin C, 0.2% glucose, and 0.04% flavor enzyme. First, the fresh fish skin is definned and cleaned , according to the ratio of fish skin: salt water = 1:2~10, mix and soak for 1~4 hours, then remove the fish skin and drain it, then dehydrate it by machinery for 1~3 minutes, add glucose, flavor enzyme, rosemary extract, Vitamin C, mechanically stirred for 15-30 minutes, smoothed the marinated fish skin and wound it on the French fries in a spiral order, put it on the net curtain, sent it to the drying room, and enzymatically hydrolyzed it at 50-60°C for 1 ~3 hours later, raise the temperature of the drying room to 60~95°C and turn on the fan to inactivate enzymes, carry out Maillard reaction while dehydrating, and dry for 5~15 hours. After ~48 hours, the finished product is obtained, and the moisture content of the finished produ...

Embodiment 3

[0032] Raw materials are taken according to the following weight percentages: 65% fish skin, 34.62% French fries, 0.02% rosemary extract, 0.2% vitamin C, 0.13% glucose, and 0.03% flavor enzyme. First, the fresh fish skin is definned and cleaned. According to the ratio of fish skin:salt water=1:2~10, mix and soak for 1~4 hours, remove the fish skin and drain, then dehydrate it by machine for 1~3 minutes, add glucose, flavor enzyme, rosemary extract, vitamin C. Stir mechanically for 15~30 minutes, wrap the marinated fish skin in a spiral order on the French fries, put it on the net curtain, send it to the drying room, and enzymolyze it at 50~60℃ for 1~ After 3 hours, raise the temperature of the drying room to 60~95°C and turn on the fan to inactivate enzymes, carry out Maillard reaction while dehydrating, and dry for 5~15 hours. After 48 hours, the finished product is obtained, and the moisture content of the finished product is 10-15%.

[0033] Compared with the prior art, th...

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PUM

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Abstract

The invention relates to a pet food and a processing method thereof, and specifically relates to a pet dog snack of fish skin with potato strips, and a processing method thereof. The pet dog snack is composed of the following components according to the following weight percentages: 50%-80% of fresh fish skins, 18%-50% of the potato strips, 0.05%-0.2% of glucose, 0.02%-0.04% of flavorease, 0.01%-0.03% of a rosemary extract and 0.1-0.3% of vitamin C. Compared with a conventional method, the method provided by the invention solves the deodorization problem of the fish skins, makes the fish skins enhanced fragrance and digested easily by utilizing biological enzymatic hydrolysis technology and a maillard reaction mechanism, thereby providing the dog snack and making the snack have rich protein, unsaturated fatty acids, dietary fibers and trace elements and have the advantages of preventing virus disoperation and disease harm which are brought by pet foods with livestocks and birds as raw materials to pets, enriching sources of raw materials for the pet foods, prolonging industrial chains, etc.

Description

technical field [0001] The invention relates to a pet food and a processing method thereof, in particular to a pet dog snack with chips wrapped in fish skin and a processing method thereof. Background technique [0002] With the improvement of people's living standards and more and more pet owners, the pet food industry is on the rise year by year with huge potential. However, most of the existing pet foods are mainly meat such as chicken, beef, duck, etc., and its potential hazards include: virological risks brought about by bird flu, mad cow disease, etc., obesity, cardiovascular and cerebrovascular diseases and other diseases. [0003] As we all know, fish skin is rich in protein and unsaturated fatty acids, which can make the fur of pet dogs clean and bright. French fries are rich in carbohydrates, dietary fiber and trace elements, which can increase gastrointestinal motility while providing energy for pet dogs, ensuring their In addition, these two food sources are hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/18A23K1/10
Inventor 于会同
Owner 威海同仁食品有限公司
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