Method for preparing puffed skin food for pet dog

A processing method, pet dog technology, applied in the field of pet dog puffed food processing, can solve the problem of hard texture, and achieve the effect of easy to bite and chew, easy to digest, simple and easy to operate.

Inactive Publication Date: 2003-10-22
张士平 +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the above-mentioned technical problems caused by the hard texture of pet dog food made of edible leather in the prior art, and proposes a pet dog puffed leather that has a remarkable effect of cleaning teeth and oral cavity and that pet dogs like to eat food processing methods

Method used

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specific Embodiment approach

[0018] The embodiment of the present invention is illustrated by the following steps as an example, wherein the weight involved in the step of preparing the pork liver seasoning liquid is that 1 kg is 1 part in the present invention.

[0019] (1) Preparation of pork liver seasoning liquid:

[0020] ①, fresh pork liver 30kg (30 parts) minced, add vitamin B1 0.9 kg (0.9 parts), cysteine ​​0.8 kg (0.8 parts), animal hydrolyzed protein 30 kg (30 parts), soy sauce 35 kg (35 parts) and water 100 kg (100 parts) , stir evenly and heat to 100°C for ripening, stop heating and let it stand for 1 hour to filter the juice, add an appropriate amount of preservative sorbic acid (conventional dosage) for later use.

[0021] ② Take 50 kg of ① juice (50 parts), add 10 kg (10 parts) of ethanol, 0.03 kg (0.03 parts) of bisfurfuryl disulfate and 45 kg (45 parts) of water and mix thoroughly to obtain the pork liver seasoning liquid.

[0022] The pork liver seasoning liquid of 105kg gained through ...

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PUM

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Abstract

The present invention belongs to a pet food, and relates to a method for processing pet puffed food by utilizing edible skin material. Said method includes the following steps: using fresh pork liver, vitamin B1, cysteine, hydrolyzed protein, sauce and water through the processes of cooking and filtration, adding ethyl alcohol, difurfuryl disulfide and water to make them into pork liver flavouring liquor; then cleaning pork skin or second layer hide of ox hide, removing ash, sterilizing, cutting it into blocks, soaking them into the above-mentioned pork liver flavouring liquor, then defatting in warm oil and deep-frying the skin blocks until their surface is become "slight yellow" and is uniformly foamed, taking out the skin blocks with double properties of short, fragile and toughness taste, so that said invented pet food can be obtained.

Description

technical field [0001] The invention belongs to pet food, in particular to a processing method for processing edible leather into puffed food for pet dogs. Background technique [0002] In the prior art, edible leather materials, such as cowhide splits, are used to cut into strips or blocks after deashing, cleaning, degreasing and sterilization, and then made of multiple kinks or multi-layer laminations, commonly known as "dog bites". "Glue" pet dog food must have an essential drying process during its processing, otherwise the leather food will become moldy and cannot be preserved. The leather food in the prior art has the following main disadvantages: the texture is very hard, which is not only inconvenient for young pet dogs to bite and eat, but also not conducive to cleaning teeth and oral cavity while the dog chews the leather food. The contact area with the hard leather food is small during the biting action, and the hard leather food will be softened by saliva during...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/20A23K10/26A23K50/42A23L7/161
Inventor 张士平金大元
Owner 张士平
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