A kind of processing method of chicken pet food with high moisture content
A pet food and processing method technology, applied in the processing field of chicken pet food, can solve the problems of food nutrient loss, uneven technical level, large water content in products, etc. good water effect
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Embodiment 1
[0020] A kind of chicken pet food with high moisture content, raw material quality (kg) proportioning is as follows:
[0021] Chicken breast meat 40, corn esterified starch 15, sodium nitrite 0.01, citric acid 0.05, xylitol 1.2, potassium sorbate 0.0075, compound phosphate 1.0, edible salt 1.2, water 45, vitamin E 0.008, soybean isolate Protein 0.5, Monascus Red 0.005.
[0022] The specific operation steps are as follows:
[0023] (1) Raw material: use frozen chicken breast as raw material, conduct sampling inspection according to raw material quality standard, and put qualified raw material into production;
[0024] (2) Thawing: Thaw at a low temperature of 4°C for 16 hours. The thawing degree of raw materials should be uniform, and excessive thawing should not cause the raw materials to change color, taste or bacteria to multiply to affect product quality;
[0025] (3) Selection: Select chicken meat that meets the standards according to product requirements; remove chicke...
Embodiment 2
[0033] A kind of chicken pet food with high moisture content, raw material quality (kg) proportioning is as follows:
[0034] Chicken breast meat 45, corn esterified starch 18, sodium nitrite 0.01, citric acid 0.05, xylitol 1.0, potassium sorbate 0.01, compound phosphate 0.08, edible salt 1.0, water 40, vitamin E 0.01, red yeast rice Red 0.001, soybean protein isolate 1.0.
[0035] The specific operation steps are as follows:
[0036] (1) Raw material: use frozen chicken breast as raw material, conduct sampling inspection according to raw material quality standard, and put qualified raw material into production;
[0037] (2) Thawing: Thaw at a low temperature of 6°C for 12 hours. The thawing degree of raw materials should be uniform, and excessive thawing should not cause the raw materials to change color, taste or bacteria to multiply to affect product quality;
[0038] (3) Selection: Select chicken meat that meets the standards according to product requirements; remove ch...
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