Processing method of low-starch fresh meat pet food

Abstract

The processing method of the low-starch fresh meat pet food provided by the invention comprises the following steps: receiving an unprocessed meat material and a starch material, crushing the unprocessed meat material for later use, putting the starch material into a stirring device, adding water, stirring, and stirring the starch material until the starch material is dissolved, so as to obtain the low-starch fresh meat pet food. Wherein the starch material accounts for 32% of the total weight; the starch material is specifically dry pea starch. According to the pet food processed by the method, the protein content is remarkably increased, the content of starch raw materials is reduced, the content of soluble protein, unsaturated fatty acid and amino acid is higher, the pet food is rich in amino acid necessary for pets, and the digestibility of crude protein and amino acid can be remarkably increased. The nutritional requirements of pets are met, diseases can be prevented, the immunity is enhanced, the hair quality of the pets is improved, and the health condition of the pets can be improved in daily feeding.

Description

Technical Field

[0001] The invention relates to the field of pet food, in particular to a processing method of low-starch fresh meat pet food. Background Art

[0002] Pet food, also known as pet feed, refers to products that are industrially processed and produced for consumption by pet dogs and cats. It can also be called pet food, including pet compound feed, pet additive premix feed and other pet feed.

[0003] When producing pet food, a variety of raw materials are generally mixed together, and the raw materials often include meat raw materials and starch raw materials, which are finally formed after puffing. Generally speaking, the higher the amount of starch raw materials used, the higher the degree of puffing of the product; the higher the amount of protein and fat added, the lower the degree of puffing of the product, which affects the palatability of the animal; the adhesion performance of the material is reduced, and it is difficult to form; the uniformity of the particles is reduced, and the appearance is reduced.

[0004] This project provides a pet food processing method that reduces starch content, increases fresh meat and improves protein and fat, while increasing puffing degree and palatability, and improves the digestibility of dry matter, crude protein, crude fiber, organic matter, calcium and total phosphorus for pets. Summary of the invention

[0005] In order to solve the above problems, the present invention proposes a processing method of low-starch fresh meat pet food to solve the above problems in the prior art.

[0006] To achieve the above object, the present invention provides a method for processing low-starch fresh meat pet food, comprising: receiving unprocessed meat material and starch material, crushing the unprocessed meat material for later use, placing the starch material in a stirring device and adding water to stir the starch material, stirring and dissolving the starch material, wherein the starch material accounts for 32% of the total weight;

[0007] The starch material is specifically dry pea starch;

[0008] Natural adhesive material is added to the starch material during stirring to form a base material, the minced meat material is mixed with the base material to form a semi-finished food, and then the semi-finished food is puffed by a puffing device to form a finished food.

[0009] Furthermore, the natural adhesive material includes seaweed salt and alginate, wherein the seaweed salt and the alginate are added in equal proportions.

[0010] Furthermore, a drying device is used to dry the semi-finished food before puffing the semi-finished food.

[0011] Furthermore, the meat material includes fresh chicken.

[0012] Furthermore, the puffing device is specifically a twin-screw puffing machine.

[0013] Furthermore, before the semi-finished food is dried, a granulating device is used to granulate the semi-finished food, and then the granulated semi-finished food is dried.

[0014] Furthermore, the starch material is continuously heated during the stirring of the starch material so as to facilitate fusion of the natural adhesive material and the starch material.

[0015] Compared with the prior art, the beneficial effects of the present invention are: the pet food processed by the method significantly increases protein, reduces starch raw materials, has higher content of soluble protein, unsaturated fatty acids and amino acids, is rich in amino acids necessary for pets, and can significantly improve the digestibility of crude protein and amino acids. In addition to meeting the nutritional needs of pets, it can also help prevent diseases, enhance immunity and improve the quality of pet hair, and can improve the health of pets in daily feeding.

[0016] In order to better understand and implement the present invention, the present invention is described in detail below. DETAILED DESCRIPTION

[0017] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, specific implementation methods of the present invention are now described in comparison, but the protection scope of the present invention is not limited to the following.

[0018] A processing method for low-starch fresh meat pet food comprises: receiving unprocessed meat material and starch material, crushing the unprocessed meat material for standby use, putting the starch material into a stirring device and adding water to stir the starch material, stirring and dissolving the starch material, wherein the starch material accounts for 32% of the total weight; the starch material is specifically dry pea starch; adding a natural adhesive material during the stirring of the starch material, stirring to form a base material, mixing the crushed meat material with the base material to form a semi-finished food, and then puffing the semi-finished material using a puffing device to form a finished food;

[0019] The natural adhesive material includes seaweed salt and alginate, wherein the seaweed salt and alginate are added in equal proportions, a drying device is used to dry the semi-finished food before puffing it, a pelletizing device is used to pelletize the semi-finished food before drying it, and then the pelletized semi-finished food is dried;

[0020] Continuously heating the starch material while stirring the starch material so as to facilitate fusion of the natural adhesive material and the starch material;

[0021] The meat material includes fresh chicken, and the puffing device is specifically a double-screw puffing machine.

[0022] The present invention provides a technical solution;

[0023] (1) Starch is an important component of puffed food, so the most important consideration of low-starch puffing technology is the composition and properties of starch. Different types and proportions of starch have a significant impact on the physical properties of particles such as puffing coefficient, hardness, gelatinization degree and PDI. The effect of starch composition is essentially the effect of the ratio of two structural starches, amylose and amylopectin, on the puffing rate. The pea starch used in this project has a high proportion of amylose, reaching 32.2%. After using pea starch, the content of amylose increases. After the melt is discharged from the die, the critical tension of the bubble wall rupture increases, and the bubbles are not easy to rupture.

[0024] (2) Since low starch content will reduce the adhesion of materials, resulting in decreased particle uniformity and difficulty in forming, improving the adhesion of materials is an important way to develop low starch puffing technology. Under the influence of non-starch components, it is generally affected by factors such as pH and salt. pH has a greater impact on starch gelatinization. Generally, acidity reduces viscosity and alkalinity increases viscosity. The effect of salt on starch mainly depends on the type of salt and its corresponding concentration. Calcium chloride and zinc chloride can promote starch gelatinization. Adding different proportions of natural adhesive substances can have a beneficial effect on the adhesion of materials. This project improves the adhesion of materials by adding seaweed salt and alginate. Water will also change the concentration and viscosity of starch and act as a plasticizer. This project will increase the moisture content of the material from 15% to 20%, and the cross-sectional expansion rate of the product from 8.4% to 9.3%.

[0025] (3) This project uses a twin-screw extruder, which is better suited to low-starch formulas, can adapt to low-viscosity materials, and is more conducive to the addition of high-animal-derived raw materials, such as fresh meat, oil, etc. The screw configuration and die head structure can significantly control the moisture content and barrel temperature, and improve the product expansion rate.

[0026] (4) Fresh meat has a high content of soluble protein, which is more likely to react with digestive enzymes. Deep processing of meat powder will destroy the protein morphology and cause a decrease in the overall protein quality. Using 30% fresh chicken to replace meat powder in the product can significantly improve the palatability and digestibility of nutrients in pet food.

[0027] Preferably, when the starch material is stirred, the interior of the stirring device is maintained at 50°-80°.

[0028] Preferably: preservatives, antioxidants, thickeners, acidulants, sweeteners, pigments and flavors are added when the base material is mixed with the meat material, wherein the antioxidants and flavors are both natural antioxidants and natural flavors.

[0029] Preferably: a sterilizing device is used to sterilize the meat material before the meat material is minced.

[0030] Preferably, after puffing, the finished food product formed after puffing is pasteurized and then the finished product is packaged.

[0031] The above disclosure is only the preferred embodiment of the present invention, which certainly cannot be used to limit the scope of the present invention. Therefore, equivalent changes made according to the claims of the present invention still fall within the scope covered by the present invention.

Claims

1. A method for processing low-starch fresh meat pet food, characterized in that: The method comprises receiving unprocessed meat material and starch material, crushing the unprocessed meat material for later use, placing the starch material in a stirring device and adding water to stir the starch material, stirring and dissolving the starch material, wherein the starch material accounts for 32% of the total weight; The starch material is specifically dry pea starch; Natural adhesive material is added to the starch material during stirring to form a base material, the minced meat material is mixed with the base material to form a semi-finished food, and then the semi-finished food is puffed by a puffing device to form a finished food.

2. The method for processing low-starch fresh meat pet food according to claim 1, characterized in that: The natural adhesive material includes seaweed salt and alginate, wherein the seaweed salt and the alginate are added in equal proportions.

3. The method for processing low-starch fresh meat pet food according to claim 1, characterized in that: The semi-finished food is dried using a drying device before puffing the semi-finished food.

4. The method for processing low-starch fresh meat pet food according to claim 1, characterized in that: The meat material comprises fresh chicken.

5. The method for processing low-starch fresh meat pet food according to claim 1, characterized in that: The puffing device is specifically a twin-screw puffing machine.

6. The method for processing low-starch fresh meat pet food according to claim 3, characterized in that: Before drying the semi-finished food, a granulating device is used to granulate the semi-finished food, and then the granulated semi-finished food is dried.

7. The method for processing low-starch fresh meat pet food according to claim 1, characterized in that: The starch material is continuously heated while being stirred, so as to facilitate fusion of the natural adhesive material and the starch material.