Method for processing pet complex food of skin and meat
A processing method and pet food technology, which are applied to the processing and skin fields of meat compound pet food, can solve the problems of easy separation, lack of chewing function, weak combination of components, etc., and achieve high production efficiency, good product consistency, and avoidance of Surface brittle effect
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Embodiment 1
[0024] Firstly, the two-layer skin of pig or cowhide, that is, the alkali skin, is deashed and cleaned in a drum with a 3-5% ammonium sulfate solution, and then soaked in a 15-25% hydrogen peroxide solution for 8 hours for bleaching. , and the stretch board is dried until the water content is 18-20%, which is the bleached, dried and smooth whole skin. Cut off the corners of the whole skin to be a large area of square or rectangular whole skin for subsequent use. Wash the fresh chicken to remove impurities, cut into strips, drain off the floating water, add 0.8% each of sugar and salt, stir evenly, put it into a rectangular forming mold, that is, a tray, and freeze it into blocks. The thickness of the frozen block is preferably 4-10 cm. Cut and freeze the chicken into pieces as frozen slices, and the thickness of the frozen slices is preferably 3-5 mm. Spread the cut jelly slices on the whole skin and make the edges of adjacent jelly slices overlap each other to form a jelly...
Embodiment 2
[0026] The two-layer skin of pig or cowhide, that is, the alkali skin, is deashed and washed with a 3-5% aqueous solution of ammonium chloride in a drum, and then washed with an aqueous solution of 1% sulfuric acid and 3-5% hydrogen peroxide. Soak it in water for 2 hours, stretch the board and dry it at a temperature of 35-40°C until the water content is 18-20%, which is the natural dry and flat skin. Cut off the edges and corners of the dry and flat whole skin to make a large area of square or rectangular whole skin for later use. Wash and remove impurities from the fresh pork, grind it into meat paste, add 1% each of sugar and salt, stir evenly, put it into a rectangular forming mold, that is, a tray, and freeze it into blocks. The thickness of the frozen block is preferably 4-10 cm. Cut and freeze the pork paste into pieces as frozen slices, the thickness of the frozen slices is preferably 3-5 mm. Spread the cut frozen slices on the whole skin and overlap the edges of ad...
Embodiment 3
[0027] Embodiment 3: the whole skin that is glued with the meat compound layer obtained by the step of embodiment 2 is laid frozen sheet layer on the other side of the whole skin before regaining moisture, and the laying method is the same as embodiment 2. When the frozen slices are softened, compact them into a wet meat layer. The whole skin with a meat compound layer on one side and a wet meat layer on the other side was dried at a temperature of 65° C. for 15 hours, during which the wet meat layer on one side of the whole skin was glued with the whole skin to form a meat compound layer. After stopping the drying process, leave it still to make the whole skin with the meat compound layer on both sides regain moisture, and the whole skin with the meat compound layer on both sides after the moisture regain is punched into semi-finished products according to specifications and shapes. The semi-finished product is dried at 80°C to keep the water content below 18%. Ultraviolet s...
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