A production process for pet flavoring

Abstract

The present invention relates to a novel pet flavoring production process, belonging to the field of pet food technology. The present invention discloses a novel pet flavoring production process comprising fresh meat mincing, emulsification, enzymatic reaction, protease inhibition, a second emulsification, a Maillard reaction, and cooling to obtain the novel pet flavoring. A monoglyceride emulsifier is added during the emulsification process to fully emulsify the oil and water to form a stable emulsion that also has a preservative effect. Protein enzymatic hydrolysis forms small peptides and amino acids that are easily absorbed by pets, while the protease inhibition treatment reduces nutritional losses caused by excessive enzymatic hydrolysis. The two emulsification treatments make the emulsion more uniform and stable. Combining enzymatic hydrolysis, protease inhibition, and the Maillard reaction can produce a novel pet flavoring with high nutritional content and a natural flavor. The novel pet flavoring can be used in staple food and snack products for pets.

Description

Technical Field

[0001] The invention belongs to the technical field of pet food and relates to a novel production process of a pet flavoring agent. Background Art

[0002] Emulsifiers share the molecular structure of surfactants, consisting of polar hydrophilic groups and nonpolar lipophilic groups. They can evenly disperse two or more immiscible liquids. Commonly used emulsifiers include lecithin and monoglycerides. Lecithin is a good natural amphoteric food emulsifier, but it is heat-sensitive. Exposure to heat can significantly alter the odor and taste of the product, and the product's color deepens to brown. Monoglycerides are used in products such as pastries, beverages, and meat products. They disperse evenly in fatty ingredients, facilitating processing while also inhibiting water precipitation and hardening.

[0003] Protease hydrolysis breaks down large meat proteins into smaller peptides and amino acids, making them easier for pets to digest and more nutritious. Excessive enzymatic hydrolysis can destroy nutrients in food, reducing its nutritional value. Furthermore, the enzymatic hydrolysis process can also lead to bacterial growth, which can cause food spoilage.

[0004] During food processing and storage, it is highly susceptible to microbial contamination and spoilage. These microorganisms primarily include Gram-positive and Gram-negative bacteria, yeasts and molds, as well as Escherichia coli, Staphylococcus aureus, Salmonella, and Campylobacter. Therefore, food preservatives are added during processing to prevent the growth of bacteria and other microorganisms. Summary of the Invention

[0005] The present invention relates to a novel pet flavoring production process, belonging to the field of pet food technology. The present invention discloses a novel pet flavoring production process comprising fresh meat mincing, emulsification, enzymatic reaction, protease inhibition, a second emulsification, a Maillard reaction, and cooling to obtain the novel pet flavoring. A monoglyceride emulsifier is added during the emulsification process to fully emulsify the oil and water to form a stable emulsion that also has a preservative effect. Protein enzymatic hydrolysis forms small peptides and amino acids that are easily absorbed by pets, while the protease inhibition treatment reduces nutritional losses caused by excessive enzymatic hydrolysis. The two emulsification treatments make the emulsion more uniform and stable. Combining enzymatic hydrolysis, protease inhibition, and the Maillard reaction can produce a novel pet flavoring with high nutritional content and a natural flavor. The novel pet flavoring can be used in staple food and snack products for pets.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A novel pet flavor production process, comprising the following steps:

[0008] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0009] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0010] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0011] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0012] Furthermore, the specific method of the emulsification treatment in step A1 is as follows: adding emulsifier and water into an emulsifier and heating and stirring the minced meat to mix.

[0013] Furthermore, the emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6 or 3:7, the mass ratio of the emulsifier, water and minced meat is 6-7:30-50:30-50, the heating refers to heating to 60-70°C, and the stirring and mixing time is 15-30 minutes.

[0014] Furthermore, the protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, the protease accounts for 0.5-1% of the mass of the emulsion, and the time and temperature of the enzymatic hydrolysis reaction are 2-3 hours and 40-60° C. respectively.

[0015] Furthermore, in step A3, the protease inhibitor consists of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1-1.2% of the mass of the mixed solution, the heating refers to heating to 90-100° C., and the mesh size of the sieving is 100-200 mesh.

[0016] Furthermore, the emulsification process and conditions in step A4 are the same as those in step A1, and the sugar and amino acid are xylose and cysteine, respectively.

[0017] Furthermore, the temperature and time of the Maillard reaction in step A4 are 100-120° C. and 1.5-2 h, respectively, and the cooling refers to ice water cooling.

[0018] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0019] Furthermore, the novel pet flavoring agent can be used in staple food products and snack products for pets.

[0020] Beneficial effects of the present invention:

[0021] The production process for the new pet flavoring includes fresh meat mincing, emulsification, enzymatic hydrolysis, protease inhibition, secondary emulsification, Maillard reaction, and cooling to produce the new pet flavoring. The addition of an emulsifier during the emulsification process enhances the stability of the emulsion, providing a good preservative effect and eliminating the need for additional food preservatives.

[0022] 2. Enzymatic hydrolysis of proteins produces small peptides and amino acids that are easily absorbed by pets, while protease inhibition reduces nutritional loss caused by excessive enzymatic hydrolysis. The new pet flavor production process uses two emulsification steps to achieve a more uniform and stable emulsion. Combining enzymatic hydrolysis, protease inhibition, and the Maillard reaction yields a novel pet flavor with high nutritional value and a natural flavor. This new pet flavor can be used in both staple foods and snacks. DETAILED DESCRIPTION

[0023] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0024] Example 1

[0025] A novel pet flavor production process, comprising the following steps:

[0026] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0027] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0028] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0029] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0030] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0031] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 6:30:30, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0032] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0033] In step A3, the protease inhibitor is composed of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1% of the mass of the mixed solution, the heating is to 90° C., and the mesh size of the sieve is 100 mesh.

[0034] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0035] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0036] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0037] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0038] Example 2

[0039] A novel pet flavor production process, comprising the following steps:

[0040] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0041] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0042] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0043] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0044] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0045] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0046] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0047] In step A3, the protease inhibitor is composed of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1.1% of the mass of the mixed solution, the heating is to 90° C., and the mesh size of the sieve is 100 mesh.

[0048] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0049] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0050] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0051] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0052] Example 3

[0053] A novel pet flavor production process, comprising the following steps:

[0054] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0055] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0056] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0057] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0058] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0059] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 7:30:30, the heating refers to heating to 70° C., and the stirring and mixing time is 30 minutes.

[0060] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0061] In step A3, the protease inhibitor is composed of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1.2% of the mass of the mixed solution, the heating is to 90° C., and the mesh size of the sieve is 100 mesh.

[0062] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0063] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0064] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0065] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0066] Comparative Example 1

[0067] Based on Example 2, a novel pet flavor production process is provided, which comprises the following steps:

[0068] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0069] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0070] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0071] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0072] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0073] The emulsifier is glyceryl monocaprate, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0074] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0075] In step A3, the protease inhibitor is composed of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1.1% of the mass of the mixed solution, the heating is to 90° C., and the mesh size of the sieve is 100 mesh.

[0076] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0077] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0078] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0079] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0080] Comparative Example 2

[0081] Based on Example 2, a novel pet flavor production process is provided, which comprises the following steps:

[0082] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0083] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0084] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0085] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0086] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0087] The emulsifier is glyceryl monolaurate, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0088] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0089] In step A3, the protease inhibitor is composed of galactose and ovalbumin, the mass ratio of galactose to ovalbumin is 1:1, the protease inhibitor accounts for 1.1% of the mass of the mixed solution, the heating is to 90° C., and the mesh size of the sieve is 100 mesh.

[0090] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0091] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0092] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0093] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0094] Comparative Example 3

[0095] Based on Example 2, a novel pet flavor production process is provided, which comprises the following steps:

[0096] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0097] A2: Use a rotor pump to deliver the emulsion to an enzymatic hydrolysis reactor, add protease for enzymatic hydrolysis to form a mixed solution, then heat and sieve to remove the fascia;

[0098] A3: Then, after a second emulsification process, sugars and amino acids are added to carry out a Maillard reaction, and after cooling, a new pet flavoring agent is obtained.

[0099] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0100] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0101] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40°C, respectively. The heating refers to heating to 90°C, and the mesh size of the sieve is 100 mesh.

[0102] The emulsification process and conditions in step A3 are the same as those in step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0103] The temperature and time of the Maillard reaction in step A3 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0104] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0105] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0106] Comparative Example 4

[0107] Based on Example 2, a novel pet flavor production process is provided, which comprises the following steps:

[0108] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0109] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0110] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0111] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0112] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0113] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0114] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0115] In step A3, the protease inhibitor is galactose, and the protease inhibitor accounts for 1.1% of the mass of the mixed solution. The heating is to 90° C., and the mesh size of the sieving is 100 mesh.

[0116] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0117] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0118] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0119] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0120] Comparative Example 5

[0121] Based on Example 2, a novel pet flavor production process is provided, which comprises the following steps:

[0122] A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion;

[0123] A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution;

[0124] A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia;

[0125] A4: This is followed by a second emulsification process, where sugars and amino acids are added to initiate a Maillard reaction. After cooling, a new pet flavoring agent is obtained.

[0126] The specific method of the emulsification treatment in step A1 is as follows: emulsifier and water are added into an emulsifier, heated and stirred to mix with the minced meat.

[0127] The emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6, the mass ratio of the emulsifier, water and minced meat is 6:40:40, the heating refers to heating to 60° C., and the stirring and mixing time is 15 minutes.

[0128] The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1, and the protease accounts for 0.5% of the mass of the emulsion. The time and temperature of the enzymatic hydrolysis reaction are 2 hours and 40° C. respectively.

[0129] In step A3, the protease inhibitor is ovalbumin, and the protease inhibitor accounts for 1.1% of the mass of the mixed solution. The heating is to 90° C., and the mesh size of the sieving is 100 mesh.

[0130] The emulsification process and conditions of step A4 are the same as those of step A1, and the sugar and amino acid are xylose and cysteine ​​respectively.

[0131] The temperature and time of the Maillard reaction in step A4 are 100° C. and 1.5 h, respectively, and the cooling refers to ice water cooling.

[0132] A novel pet flavoring agent is prepared by adopting the above-mentioned production process.

[0133] The novel pet flavoring agent can be used in staple food products and snack products for pets.

[0134] 1. Emulsion stability and antiseptic properties test

[0135] The novel pet flavors prepared in Examples 1-3 and Comparative Examples 1-2 were used as samples and subjected to the following performance tests.

[0136] Centrifugal stability: Place the sample in a centrifuge tube and centrifuge at 4000r / min for 10 minutes. Measure the volume of the final test emulsion and calculate the centrifugal stability.

[0137] Centrifugal stability = (final emulsion volume / initial emulsion volume) × 100%

[0138] Static stability: Place equal amounts of samples into graduated cylinders, measure the volume of the emulsion after 24 hours, and calculate the static stability.

[0139] Static stability = (final emulsion volume / initial emulsion volume) × 100%

[0140] Antibacterial test: Escherichia coli and Staphylococcus aureus were prepared into bacterial concentrations of 10 5 -10 6 Prepare a bacterial suspension containing 100 cfu / mL of bacteria. Soak sterilized filter paper in the sample, apply the bacterial suspension to a culture dish, and then place the filter paper on the dish. Incubate bacteria at 37°C for 24 hours and fungi at 28°C for 48 hours. Remove the sample and measure the size of the inhibition zone.

[0141] The above test results are shown in Table 1.

[0142] Table 1 Emulsion stability and antiseptic test results

[0143]

[0144] As can be seen from Table 1, Examples 1-3 exhibited better emulsion stability than Comparative Examples 1-2, with no delamination observed. The diameters of the inhibition zones in Examples 1-3 were all larger than those in Comparative Examples 1-2. The addition of the emulsifier during the emulsification process synergistically enhanced the stability of the emulsion, while also providing a good antiseptic effect.

[0145] 2. Pet cat weight gain test

[0146] The novel pet flavors prepared in Examples 1-3 and Comparative Examples 3-5 were used as test samples. Eighty healthy, six-month-old kittens, with weights within ±5g, were divided into five groups of 16. Each group of kittens was fed the test samples. The kittens were weighed and recorded after one and two weeks, and the average weight gain for each group was calculated. The test results are shown in Table 2.

[0147] Table 2 Average weight gain

[0148]

[0149] As can be seen from Table 2, the weight gain values ​​of Examples 1 to 3 after one and two weeks were greater than those of Comparative Examples 3 to 5. The protease inhibition treatment process reduced the nutrient loss caused by excessive enzymatic hydrolysis.

[0150] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A pet flavor production process, characterized in that: The pet flavor production process comprises the following steps: A1: Prepare minced meat from fresh meat and place it in an emulsifier for emulsification to form an emulsion; A2: Use a rotor pump to deliver the emulsion to the enzymatic hydrolysis reactor, add protease to perform enzymatic hydrolysis to form a mixed solution; A3: Add protease inhibitors to the mixture, heat it, and sieve it to remove the fascia; A4: After a second emulsification process, sugars and amino acids are added to initiate a Maillard reaction, and the new pet flavoring is obtained after cooling. The specific method of the emulsification treatment in step A1 is as follows: adding an emulsifier and water into an emulsifier and mixing with the minced meat by heating and stirring, wherein the emulsifier is composed of monocaprin and monolaurin in a mass ratio of 4:6 or 3:7; The protease in step A2 is composed of flavor protease and papain in a mass ratio of 1:1; In step A3, the protease inhibitor is composed of galactose and ovalbumin, and the mass ratio of galactose to ovalbumin is 1:1; and in step A4, the sugar and amino acid are xylose and cysteine, respectively.

2. A pet flavor production process according to claim 1, characterized in that: In step A1, the mass ratio of the emulsifier, water and minced meat is 6-7:30-50:30-50, the heating refers to heating to 60-70° C., and the stirring and mixing time is 15-30 minutes.

3. The pet flavor production process according to claim 1, characterized in that: The protease in step A2 accounts for 0.5-1% of the mass of the emulsion, and the time and temperature of the enzymatic hydrolysis reaction are 2-3 hours and 40-60° C. respectively.

4. The pet flavor production process according to claim 1, characterized in that: The protease inhibitors in step A3 account for 1-1.2% of the mass of the mixed solution, the heating is to 90-100° C., and the sieving mesh size is 100-200 mesh.

5. The pet flavor production process according to claim 1, characterized in that: The temperature and time of the Maillard reaction in step A4 are 100-120° C. and 1.5-2 h, respectively, and the cooling refers to ice water cooling.

6. A pet flavoring agent, characterized in that The pet flavoring agent is prepared by the production process according to any one of claims 1 to 5.

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