Pet dog chewing rod and processing method thereof
A processing method and a technology of a molar stick, applied in the field of pet food, can solve problems such as health threats of pet dogs, and achieve the effects of alleviating the discomfort of teething, exercising chewing and grasping ability, and being resistant to storage.
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Embodiment 1
[0016] Embodiment 1: a kind of pet dog is used molar stick, and it comprises following composition:
[0017] 100g of fresh milk, 50g of pork bones, 30g of dried sweet potatoes, 200g of high-gluten flour, 3 parts of wheat bran, 0.5g of calcium carbonate, 1g of sodium chloride, 150g of beef tendon, and 0.5g of yeast.
[0018] The processing method for making the above-mentioned molar stick for pet dogs comprises the following steps:
[0019] Step 1. Mix the dried sweet potato with high-gluten flour, fresh milk, wheat bran, calcium carbonate, sodium chloride, yeast, etc. into the water of 2:1 and stir in the mixer for 10 minutes until the dough is fully formed;
[0020] Step 2, steam the beef tendon, and then wrap the dough formed above to the beef tendon to form a bone shape;
[0021] Step 3, ferment the above-mentioned wrapped product at a temperature of 25°C and a humidity of 75%, and the fermentation time is 60 minutes;
[0022] Step 4, put the above-mentioned fermented pro...
Embodiment 2
[0024] Embodiment 2: a kind of pet dog is used molar stick, and it comprises following composition:
[0025] 120g of fresh milk, 80g of pork bones, 40g of dried sweet potatoes, 220g of high-gluten flour, 5 parts of wheat bran, 1g of calcium carbonate, 1.5g of sodium chloride, 200g of beef tendon, and 2g of yeast.
[0026] The processing method for making the above-mentioned molar stick for pet dogs comprises the following steps:
[0027] Step 1. Mix dried sweet potatoes with high-gluten flour, fresh milk, wheat bran, calcium carbonate, sodium chloride, yeast, etc. into a mixer with 2:1 water and stir for 15 minutes until the dough is fully formed;
[0028] Step 2, steam the beef tendon, and then wrap the dough formed above to the beef tendon to form a bone shape;
[0029] Step 3, ferment the above-mentioned packaged product at a temperature of 30°C and a humidity of 80%, and the fermentation time is 100 minutes;
[0030] Step 4: Put the above-mentioned fermented products int...
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