Fresh meat lecithin and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of lecithin and concentrated lecithin, which is applied in animal feed, additional food elements, animal feed, etc., can solve the problems of poor palatability and large nutritional loss of cats and dogs, and achieve good palatability, less loss of nutritional components, and a preparation process simple effect
Inactive Publication Date: 2017-09-22
TAIAN FEIFAN PET PROD CO LTD
View PDF8 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] Traditional lecithin is manufactured through high temperature and high pressure, and soybean lecithin is combined with grains to form lumps; traditional technology pays attention to cost and efficacy, but ignores the problems of poor palatability and large nutritional loss of cats and dogs; the processing temperature of traditional technology is around 180°C, therefore, the nutrient loss is relatively serious
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0016] A. After mixing 62 parts of concentrated lecithin powder, 18 parts of fresh meat, 7 parts of fish oil, 1.5 parts of multivitamins, 10 parts of wheat germ, and 1.5 parts of mixed tocopherols, enter the mixer of the molding machine and mix evenly;
[0017] B. Mold the mixed raw material mixture in a molding machine, and the material temperature is 33°C;
[0018] C. Dry the formed semi-finished product in a drying room at a drying temperature of 55°C for 20 hours, drying to a moisture content of 16%, and packaging to obtain fresh meat lecithin.
Embodiment 2
[0020] A. After mixing 58 parts of concentrated lecithin powder, 22 parts of fresh meat, 9 parts of fish oil, 1.5 parts of multivitamins, 9 parts of wheat germ, and 0.5 parts of mixed tocopherols, enter the mixer of the molding machine and mix evenly;
[0021] B. The mixed raw material mixture is molded in a molding machine, and the material temperature is 34°C;
[0022] C. Dry the formed semi-finished product in a drying room at a drying temperature of 55°C for 20 hours, drying to a moisture content of 16%, and packaging to obtain fresh meat lecithin.
Embodiment 3
[0024] A. After mixing 60 parts of concentrated lecithin powder, 20 parts of fresh meat, 8 parts of fish oil, 1 part of multivitamin, 10 parts of wheat germ, and 1 part of mixed tocopherol, enter the mixer of the molding machine and mix evenly;
[0025] B. The mixed raw material mixture is molded in a molding machine, and the material temperature is 35°C;
[0026] C. Dry the formed semi-finished product in a drying room at a drying temperature of 55°C for 20 hours, drying to a moisture content of 16%, and packaging to obtain fresh meat lecithin.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to fresh meat lecithin and a preparation method thereof. The fresh meat lecithin is prepared from the following raw materials in parts by weight: 58 to 62 parts of concentrated lecithin, 18 to 22 parts of fresh meat, 7 to 9 parts of fish oil, 0.5 to 1.5 parts of compound vitamin, 8 to 11 parts of wheat germ, and 0.5 to 1.5 parts of mixed tocopherols. The preparation method of the fresh meat lecithin comprises the following steps: A, mixing the raw materials in the composition according to weight parts, and putting the mixed raw materials into a molding-stirring machine for mixing uniformly; B, molding the mixed raw materials; and C, drying a molded semi-finished product, and packing to obtain the fresh meat lecithin. The fresh meat lecithin provided by the invention is simple in a preparation process, cleanness is kept in a production process, the processing temperature is about 55 DEG C, the drying time is 20 hours, the water content is controlled at about 16 percent, the loss of vitamins and the like is little; the fresh meat lecithin has high palatability, and is very suitable for cats and dogs to digest and absorb; the growth of dogs and cats is facilitated, and the hair smoothness is high.
Description
technical field [0001] The invention relates to the technical field of pet food processing, in particular to a fresh meat lecithin and a preparation method thereof. Background technique [0002] Traditional lecithin is manufactured through high temperature and high pressure, and soybean lecithin is combined with grains to form lumps; traditional technology pays attention to cost and efficacy, but ignores the problems of poor palatability and large nutritional loss of cats and dogs; the processing temperature of traditional technology is Around 180°C, therefore, the nutrient loss is relatively serious. Contents of the invention [0003] The present invention provides a kind of fresh meat lecithin and preparation method thereof for solving the above-mentioned problem, and its technical scheme for solving technical problems is: [0004] Fresh Meat Lecithin Contains Concentrated Lecithin Powder, Fresh Meat, Fish Oil, Multivitamin, Wheat Germ and Mixed Tocopherols. [0005] F...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more