Novel low temperature baked semi-wet grain and preparation method thereof

A new type of low-temperature baking technology, applied in the direction of animal feed, additional food elements, animal feed, etc., can solve the problems of poor palatability and nutrition, nutritional damage, etc., to achieve reasonable preservative preservation, less vitamin loss, and obvious effects of muscle growth

Inactive Publication Date: 2019-04-02
江苏吉家宠物用品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing semi-moist grains have the disadvantages of adding preservatives for anti-corrosion and more nutritional damage during high-temperature processing, and poor palatability and nutrition

Method used

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  • Novel low temperature baked semi-wet grain and preparation method thereof
  • Novel low temperature baked semi-wet grain and preparation method thereof
  • Novel low temperature baked semi-wet grain and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A new type of low-temperature baked semi-moist food, its components include chicken, puffed rice flour, peanut protein, lecithin, fish oil, multivitamins and minerals, calcium hydrogen phosphate, the parts by weight of each component are: 50 parts of chicken, puffed 10 parts of rice flour, 10 parts of peanut protein, 3 parts of lecithin, 4 parts of fish oil, 0.8 parts of complex vitamins and minerals and 0.8 parts of calcium hydrogen phosphate, the composition of the complex vitamins and minerals is 5000IU / kg vitamin A , 500IU / kg vitamin D3, 53IU / kg vitamin E, 40mg / kg vitamin B group, iron methionine chelate 83mg / kg, methionine copper chelate 50mg / kg, methionine zinc chelate 125mg / kg, methionine manganese chelate compound 80mg / kg, yeast selenium 0.15mg / kg.

[0025] A method for preparing a novel low-temperature baked semi-moist grain, comprising the following steps:

[0026] 1. Prepare materials: prepare the following components by weight, 50 parts of chicken, 10 parts...

Embodiment 2

[0032] A new type of low-temperature baked semi-moist food, the components of which include the following raw materials in parts by weight: 65 parts of chicken, 20 parts of puffed rice flour, 20 parts of peanut protein, 5 parts of lecithin, 6 parts of fish oil, compound vitamins and minerals 1.2 parts and 1.2 parts of calcium hydrogen phosphate, the composition of the compound vitamin and mineral is 200000IU / kg vitamin A, 3000IU / kg vitamin D3, 50IU / kg vitamin E, 15mg / kg vitamin B family, 80mg / kg kg iron methionine chelate, 20 / kg copper methionine chelate, 100mg / kg zinc methionine chelate, 5mg / kg manganese methionine chelate, 2mg / kg yeast selenium.

[0033] A method for preparing a novel low-temperature baked semi-moist grain, comprising the following steps:

[0034] 1. Prepare materials: prepare the following components by weight, 65 parts of chicken, 20 parts of puffed rice noodles, 20 parts of peanut protein, 5 parts of lecithin, 6 parts of fish oil, 1.2 parts of complex vit...

Embodiment 3

[0040] A new type of low-temperature baked semi-moist food, its components include chicken, puffed rice flour, peanut protein, lecithin, fish oil, multivitamins and minerals, calcium hydrogen phosphate, the parts by weight of each component are: 55 parts of chicken, puffed 15 parts of rice flour, 15 parts of peanut protein, 4 parts of lecithin, 5 parts of fish oil, 1.0 parts of multivitamin and mineral compound and 1.0 part of calcium hydrogen phosphate, the composition of the compound vitamin and mineral compound is 100000IU / kg vitamin A, 1000IU / kg vitamin D3, 800IU / kg vitamin E, 50mg / kg vitamin B complex, 100mg / kg iron methionine chelate, 150 / kg copper methionine chelate, 900mg / kg zinc methionine chelate, 120mg / kg manganese methionine chelate, 1mg / kg yeast selenium.

[0041] A method for preparing a novel low-temperature baked semi-moist grain, comprising the following steps:

[0042]1. Prepare materials: prepare the following components by weight, 55 parts of chicken, 15 ...

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Abstract

The invention relates to a novel low temperature baked semi-wet grain and a preparation method thereof. The grain comprises the components in parts by weight: 50-65 parts of chicken, 10-30 parts of puffed rice flour, 10-20 parts of vegetable proteins, 3-5 parts of lecithin, 4-6 parts of fish oil, 0.8-1.2 parts of a compound of compound vitamins and minerals and 0.8-1.2 parts of calcium hydrogen phosphate. According to the novel low temperature baked semi-wet grain provided by the invention, because of low processing temperature, the loss of vitamins is reduced, the content of chicken and wateris high, the semi-wet grain has good palatability and feeding sustained-effects, the weight gain of pets after eating the grain is obvious, the hair color is more smooth and beautiful, and the semi-wet grain is conducive to nutrition supplementing and healthy growth of pets.

Description

technical field [0001] The invention relates to the technical field of pet food processing, in particular to a novel low-temperature baked semi-moist food and a preparation method thereof. Background technique [0002] The diversification of pet food gives pets more choices, and it is the diversification of pet food that makes pet owners have more difficult choices. According to the conventional classification of pet food, it includes dry food, semi-moist food, canned food, etc. These three forms of pet food are the most common in the world. This food form is the same as the above. The raw material composition and production process of dry puffed grains are very similar, the difference lies in the difference in moisture, which mostly comes from the added meat pulp or fresh meat products. The existing semi-moist grains have the disadvantages of adding preservatives for anti-corrosion and more nutritional damage during high-temperature processing, and poor palatability and nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/20A23K10/30A23K20/147A23K20/158A23K20/174A23K20/20A23K20/28A23K50/45
CPCA23K10/20A23K10/30A23K20/147A23K20/158A23K20/174A23K20/28A23K20/30A23K50/45
Inventor 崔佳李庆任玮王萍张少科朱晨
Owner 江苏吉家宠物用品有限公司
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