Beef tripe and beef lung skin roll dog chew

Abstract

The ox tripe and ox lung skin roll dog chew comprises a dog chew body, two ends of the dog chew body are exposed ends, a wrapping layer is arranged on the dog chew body between the two exposed ends, the wrapping layer is made of ox tripe and ox lung, set protruding lines are arranged on the outer side of the wrapping layer, and the protruding lines and the wrapping layer are of an integrated structure. The wrapping layer is prepared from the ox tripe and the ox lung, is not doped with starch, and is high in nutritional value; when the dog chew is prepared, the dog chew is subjected to mold matching freezing and then demolding, so that the convex lines with required shapes can be conveniently obtained.

Description

Technical Field

[0001] The invention relates to the technical field of dog chews, in particular to a dog chew rolled with ox tripe and ox lung skin. Background Art

[0002] Dog chews are a kind of snack for dogs to play and chew. They are mostly made of cowhide, etc., with a layer of minced meat wrapped or wound around the outside of the main body. The minced meat layer is made by wrapping or wrapping meat strips or slices and then dehydrating. When preparing, chicken or beef, etc. need to be cut into strips or slices of uniform size, and then wrapped or wound, which is a lot of work. There are also cases where chicken or beef is beaten into meat pulp and directly wrapped around the outside of the main body. The meat pulp has a certain viscosity, but the viscosity is limited. In order to facilitate the shaping ability of the wrapping layer, a starch layer needs to be adhered. Or starch, edible glue, etc. can be directly added to the meat pulp to increase its viscosity, facilitate extrusion molding, and obtain dog chews with the desired shape.

[0003] The addition of starch and the like can easily affect the taste of the wrapping layer, while without the addition of starch, it is not convenient to shape the wrapping layer into the desired shape. For example, after the fresh meat slurry is filled into the mold, it is easy to adhere to the mold surface and is difficult to demould. Dehydration and drying with the mold affects the efficiency of dehydration and drying. Summary of the Invention

[0004] The invention provides a dog chew roll made of tripe and lung skin, wherein the wrapping layer is made of tripe and lung skin without starch and has high nutritional value. When the dog chew roll is prepared, the dog chew roll is frozen in a mold and then demoulded, so as to obtain raised patterns of a desired shape.

[0005] The technical solution of the present invention is achieved as follows: a dog chew made of tripe and lung skin, comprising a dog chew body, both ends of the dog chew body being exposed, a wrapping layer being provided on the dog chew body between the two exposed ends, the wrapping layer being made of tripe and lung.

[0006] Furthermore, the outer side of the wrapping layer is arranged with predetermined raised patterns, and the raised patterns and the wrapping layer form an integrated structure.

[0007] Furthermore, the dog chew body is a cowhide stick.

[0008] Furthermore, the preparation method of the beef tripe and beef lung skin dog chew roll is as follows: (1) Prepare meat slurry from fresh beef tripe and beef lung, place the dog chew body and the meat slurry in a mold box, shake and homogenize, freeze and mold, and then demold to obtain a dog chew body; (2) The dog chews are placed on a support with the wrapping layer suspended in the air, and dehydrated and dried to obtain the dog chews.

[0009] Furthermore, in step (1), the mold box includes a molding mold body, the molding mold body includes two detachably connected half mold bodies, a molding cavity is provided in the molding mold body, a lower positioning groove is provided at the lower end of the molding cavity, the lower end of the molding mold body is a closed end, and the upper end is an open end, the open end is provided with an openable cover, the lower end of the cover is provided with an upper positioning groove and a card slot, the upper positioning groove corresponds to the lower positioning groove, and the upper end of the molding mold body is placed in the card slot.

[0010] Furthermore, the inner diameter of the open end is larger than the inner diameter of the upper positioning groove.

[0011] Furthermore, the outer sides of the two half mold bodies are sheathed with elastic strapping bands.

[0012] Furthermore, the method for placing the dog chew body and the meat slurry in the mold box is as follows: the dog chew body is placed in the molding cavity, the exposed end of the lower end of the dog chew body is placed in the lower positioning groove, and then the meat slurry is injected into the molding cavity through the open end by a syringe, and finally the cover is put on the upper end of the molding mold, the exposed end of the upper end of the dog chew body is placed in the upper positioning groove, and the upper end of the molding mold is placed in the card groove.

[0013] Furthermore, in step (2), the dehydration and drying conditions are: first drying at 45°C-55°C for 1-2 hours, and then drying at 65-70°C until the moisture content of the wrapping layer is ≤10%.

[0014] Beneficial effects of the present invention: The wrapping layer of the dog chews of the present invention is made of beef tripe and beef lungs, is free of starch, has high nutritional value, and has a good taste. During preparation, fresh beef tripe and beef lungs are made into a meat slurry, which is then passed through a mold to form the desired wrapping layer. The slurry is then shaken and frozen for easy demoulding and removal. No release agent is required, and the dog chews are made of pure meat. Furthermore, the preparation process is simple.

[0015] The mold box of the present invention locates the position of the dog chew body by setting the upper positioning groove and the lower positioning groove, and connects the two half mold bodies together by the sealing cover and the elastic strapping belt, which is also convenient for subsequent disassembly. In addition, the meat slurry can be injected through the open end to facilitate filling the meat slurry into the molding cavity. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0017] Figure 1 This is a schematic diagram of the structure of a dog chew made of beef tripe and beef lung skin; Figure 2 Schematic diagram of the outer structure of the mold box; Figure 3 for Figure 2 Cross-section of the middle AA; Figure 4 Schematic diagram of the internal structure of the mold box.

[0018] The dog chews include a body 1, a wrapping layer 2, a forming die 3, an elastic strapping band 4, a forming cavity 5, a lower positioning groove 6, a closed end 7, an open end 8, a sealing cover 9, an upper positioning groove 10, and a mounting groove 11. DETAILED DESCRIPTION

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without creative work are within the scope of protection of the present invention.

[0020] Example 1 like Figure 1 As shown, a dog chew made of tripe and lung skin includes a dog chew body 1, which is a cowhide stick with exposed ends. A wrapping layer 2 is fixed to the dog chew body 1 between the two exposed ends. The wrapping layer 2 is made of tripe and lung. The mass ratio of tripe to lung is not limited and can be set as needed, such as 1:1, 2:1, 1:2, 1:3, etc. The outer side of the wrapping layer 2 is arranged with a predetermined raised pattern. The raised pattern and the wrapping layer 2 are an integral structure. The raised pattern can be set as needed, such as intermittently arranged granular protrusions, or it can simulate the appearance of meat strips or slices after being wrapped and dried.

[0021] The preparation method of the beef tripe and beef lung skin roll dog chews is as follows: (1) Put fresh beef tripe and beef lung together to make meat slurry, put the dog chew body 1 and the meat slurry into a mold box, put the mold box on a vibration device and vibrate it evenly, then freeze-form it and demold it to obtain a dog chew blank; (2) Place the dog chews on a stand with the wrapping layer 2 suspended in the air, first dry at 50°C for 2 hours, then dry at 70°C until the moisture content of the wrapping layer 2 is ≤10%, and obtain the dog chews.

[0022] Example 2 This embodiment is basically the same as embodiment 1, except that: Figure 2-4 As shown, in step (1), the mold box includes a forming mold body 3, and the forming mold body 3 includes two detachably connected half mold bodies. The outer sides of the two half mold bodies are covered with elastic strapping bands 4. When the forming mold body 3 needs to be opened, the elastic strapping bands 4 can be removed.

[0023] A molding cavity 5 is provided in the molding mold 3, and a lower positioning groove 6 is provided at the lower end of the molding cavity 5. The lower end of the molding mold 3 is a closed end 7, and the upper end is an open end 8. The open end 8 is provided with an openable cover 9. The cover 9 is mounted on the upper end of the molding mold 3. When it needs to be removed, the cover 9 can be directly pulled off.

[0024] The lower end of the cover 9 is provided with an upper positioning groove 10 and a clamping groove 11. The upper positioning groove 10 corresponds to the lower positioning groove 6. The upper end of the forming mold 3 is placed in the clamping groove 11. The inner diameter of the opening end 8 is larger than the inner diameter of the upper positioning groove 10, which is convenient for injecting meat slurry from the opening end 8.

[0025] The method of using the mold box is as follows: place the dog chew body in the molding cavity 5, place the exposed end of the lower end of the dog chew body in the lower positioning groove 6, then inject the meat slurry into the molding cavity 5 through the open end 8 using a syringe, and finally put the cover 9 on the upper end of the molding mold 3, place the exposed end of the upper end of the dog chew body in the upper positioning groove 10, and place the upper end of the molding mold 3 in the card slot 11.

[0026] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A dog chew made of beef tripe and beef lung skin, comprising a dog chew body, characterized by: Two ends of the dog chew body are exposed ends. A wrapping layer is arranged on the dog chew body between the two exposed ends. The wrapping layer is made of cow tripe and cow lung.

2. The beef tripe and beef lung skin dog chew according to claim 1, characterized in that: The outer side of the wrapping layer is arranged with set raised patterns, and the raised patterns and the wrapping layer are an integrated structure.

3. The beef tripe and beef lung skin dog chew according to claim 1 or 2, characterized in that: The main body of the dog chew is a cowhide stick.

4. The beef tripe and beef lung skin dog chew according to claim 1 or 2, characterized in that: The preparation method of the beef tripe and beef lung skin roll dog chews is as follows: (1) Prepare meat slurry from fresh beef tripe and beef lung, place the dog chew body and the meat slurry in a mold box, shake and homogenize, freeze and mold, and then demold to obtain a dog chew body; (2) The dog chews are placed on a support with the wrapping layer suspended in the air, and dehydrated and dried to obtain the dog chews.

5. The beef tripe and beef lung skin dog chew according to claim 4, characterized in that: In step (1), the mold box includes a molding mold body, which includes two detachably connected half mold bodies, a molding cavity is provided in the molding mold body, a lower positioning groove is provided at the lower end of the molding cavity, the lower end of the molding mold body is a closed end, and the upper end is an open end, the open end is provided with an openable cover, the lower end of the cover is provided with an upper positioning groove and a card slot, the upper positioning groove corresponds to the lower positioning groove, and the upper end of the molding mold body is placed in the card slot.

6. The beef tripe and beef lung skin dog chew according to claim 4, characterized in that: The inner diameter of the open end is larger than the inner diameter of the upper positioning groove.

7. The beef tripe and beef lung skin dog chew according to claim 5 or 6, characterized in that: The outer sides of the two half mold bodies are covered with elastic strapping bands.

8. The beef tripe and beef lung skin dog chew according to claim 5 or 6, characterized in that: The method of placing the dog chew body and meat slurry in the mold box is as follows: place the dog chew body in the molding cavity, place the exposed end of the lower end of the dog chew body in the lower positioning groove, then inject the meat slurry into the molding cavity through the open end using a syringe, and finally put the cover on the upper end of the molding mold, place the exposed end of the upper end of the dog chew body in the upper positioning groove, and place the upper end of the molding mold in the card slot.

9. The beef tripe and beef lung skin dog chew according to claim 4, characterized in that: In step (2), the dehydration and drying conditions are: first drying at 45°C-55°C for 1-2 hours, and then drying at 65-70°C until the moisture content of the wrapping layer is ≤10%.

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