Novel pet food and production process thereof

Abstract

The invention belongs to the technical field of pet food preparation, and particularly relates to novel pet food and a production process thereof. The novel pet food production technology comprises the following steps: S1, meat raw material pretreatment; s2, mixing the materials; s3, extrusion molding; s4, performing short-time curing; s5, performing dicing; s6, short-term high-temperature baking; and S7, low-temperature air drying. In the novel pet food disclosed by the invention, the meat raw material accounts for 90% of the total weight of the mixed materials at most, the formed product is crisp in texture, balanced in nutrition, beneficial to production and good in palatability, and particularly, the situation that the palatability of pet cats is limited due to the texture characteristics of common air-dried food is avoided. The raw materials are mixed and uniformly stirred, colloid is locked, then cold extrusion molding is carried out, puffing, pre-blending and pre-curing are not needed, moisture is not lost in the short-time curing process, and the novel pet food which is high in meat content, crisp in texture and good in molding is finally formed after the drying technology of high-temperature baking and low-temperature air drying is carried out.

Description

Technical Field

[0001] The invention belongs to the technical field of pet food preparation, and in particular relates to a new type of pet food and a production process thereof. Background Art

[0002] The moisture content of fresh or frozen meat raw materials is as high as 70-80%. In the process of preparing dry granular pet food (moisture content <10%), if the proportion of fresh or frozen meat raw materials added is too high, the moisture content of the total material (dough) will increase. In different processes, it will be unfavorable for the formation of particles and affect the production stability. Therefore, the molding of granular pet food products has requirements for the moisture content of the total material. Generally, the content of fresh or frozen meat raw materials can account for less than 40% of the total material, and the moisture content of the mixed material (dough) accounts for 25-35% before the product can be formed.

[0003] For example, for baked grains produced by the baking process, the maximum amount of meat and its by-products added is 40%. After other materials are added, the overall moisture content of the material is 25-30%. After the baking process with multiple zones and multiple temperatures, the moisture content of the finished product is less than 10%.

[0004] For another example, for baked grains produced by extrusion technology, if the extruder is equipped with a conditioner, the maximum proportion of meat directly added is about 30%, and stable production cannot be guaranteed. The production capacity of the extrusion equipment will drop significantly, and the moisture content of the product will be less than 10%.

[0005] If you want to increase the content of fresh meat or frozen meat and its products in the baked food made by the above two processes, you generally need to pre-process the meat and its by-products into meat powder and then add it to the product. This additional addition process will increase costs, increase working hours, waste energy, and this multiple heating process will reduce the digestion and absorption of nutrients by pets.

[0006] However, 40% of the fresh or frozen meat content is not enough to meet the purchasing needs of the market and consumers. At the same time, pet cats that maintain carnivorous habits pursue food with higher meat content.

[0007] If you want to achieve a high proportion of meat raw materials, the existing technology requires that the meat be pre-steamed to remove a large amount of water before being put into the equipment. During this process, a large amount of oil-water mixture is produced, the meat flavor substances are lost, and at the same time, an environmental burden is caused.

[0008] In addition, the above two types of baked food need to add a certain proportion of starch for particle forming and to provide energy for pets. Because the baking process and cold extrusion process do not go through the heating and pressurization process when producing baked food, and the raw starch is not fully matured during the baking process, pets will suffer from intestinal discomfort and diarrhea after ingesting products that have not reached a certain degree of maturity. Therefore, the above two types of baked food need to add pregelatinized starch.

[0009] For pet food made by extruder, the material passes through the extruder modulator, the extruder cavity will be modulated at high temperature, and finally it will be puffed and formed through high temperature and high pressure. Later it will be dried by the dryer, and the raw starch in the puffing process can be cooked. But in fact, there is a cognitive difference between the puffing process and the baking process. The products formed by the extruder should belong to the category of puffed food, and the texture of the puffed product is also different from that of the baked food.

[0010] At present, high-meat air-dried food can contain a high proportion of meat raw materials, such as fresh meat or frozen meat and its by-products, accounting for 95-98%. Air-dried food can be formed by pressure-free cold extrusion through an extruder, or by extruding a large cake and then dicing. The process used is the same as snacks, low-temperature air drying to lose moisture, but it takes a long time, is inefficient, has lower production capacity than other types of products, and is expensive. The flavor of the air-dried food is similar to that of snacks, with a tough texture and poor crispness. For pet cats, it is not palatable and has low acceptance. Summary of the invention

[0011] In view of the deficiencies of the above-mentioned prior art, the present invention provides a new type of pet food and a production process thereof, which has high meat content, crisp texture and good shape.

[0012] The specific technical solutions are as follows:

[0013] The first object of the present invention is to provide a novel pet food production process, comprising the following steps:

[0014] S1. Pretreatment of meat raw materials: roughly mincing or roughly chopping the meat raw materials, wherein the moisture content of the meat raw materials is 70-80%;

[0015] S2, material mixing: the powder material and the meat raw material pretreated in S1 are mixed and stirred evenly, so that the moisture of the meat raw material is fully absorbed by the powder material to obtain a mixed material, wherein the meat raw material accounts for 85-90% of the total weight of the mixed material, the oil accounts for 0-5% of the total weight of the mixed material, and the powder material accounts for 5-15% of the total weight of the mixed material;

[0016] S3, extrusion molding: cold extrusion of the mixed material after S2 mixing, without expansion, pre-conditioning and pre-ripening;

[0017] S4, short-time aging: the material after extrusion molding in S3 is aged for 5 to 15 minutes;

[0018] S5, dicing: dicing the material cooked in S4;

[0019] S6, short-term high-temperature baking: bake the diced material in S5 at a temperature of 120 to 200°C for 5 to 28 minutes;

[0020] S7, low temperature air drying: air-dry the material baked in S6 at a temperature of 70-100° C. for 10-40 minutes, so that the moisture content of the material particles is less than 14%.

[0021] The beneficial effect of adopting the above scheme is: in the present invention, under stable production conditions, the proportion of meat raw materials in the total weight of the mixed materials can reach up to 90%, and a high proportion of fruit and vegetable cubes visible to the senses can be added according to demand. The product formed by the present invention has a crisp texture, balanced nutrition, is conducive to production, and has good palatability, especially avoiding the limited palatability of pets caused by the texture characteristics of ordinary air-dried food. The present invention first mixes and stirs the raw materials evenly, locks the colloid, and then performs cold extrusion molding, without the need for puffing, pre-modulation and pre-ripening. Water is not lost during the short-term ripening process. After the drying process of high-temperature baking and low-temperature air drying, a new type of pet food with high meat content, crisp texture and good molding is finally formed. In the present invention, the meat raw material only undergoes one processing process, and the high meat ratio product is formed in one time by short-term ripening, which can avoid the loss of nutrients such as protein and fat in the meat raw material with the loss of water, and maintain the flavor substances of the meat raw material to the greatest extent, while reducing the discharge of nutrient-rich water in the meat pretreatment process and reducing environmental pollution.

[0022] Furthermore, in S1, the meat raw materials include fresh meat, frozen meat, and by-products such as offal.

[0023] The beneficial effect of adopting the above scheme is that the high meat ratio product of the present invention is formed in one time, which can avoid excessive and multiple processing of meat and its by-products. Multiple high-temperature processing of animal raw materials will reduce the digestion and absorption of the raw materials by pets.

[0024] Furthermore, the meat raw material is selected from poultry, livestock, fish, etc., the poultry includes chicken, duck, goose, quail, pigeon, etc., and the livestock includes cattle, sheep, pig, rabbit, etc.

[0025] Furthermore, in S2, the powder material includes fiber raw materials, protein, functional animal meat powder, vitamin supplements and / or mineral supplements.

[0026] Short-term aging is mainly to mature fresh or frozen meat, denature proteins, gelatinize raw starch, and allow functional materials to better play bonding and supporting roles at a certain humidity and temperature. During short-term aging, fiber raw materials, proteins, and functional animal meat powder can be matured, and theoretically no heating operation is required.

[0027] Furthermore, the fiber raw material accounts for 2-8% of the total weight of the mixed material, the protein accounts for 3-12% of the total weight of the mixed material, the functional animal meat meal accounts for 0-5% of the total weight of the mixed material, the vitamin supplement accounts for 0-1% of the total weight of the mixed material, and the mineral supplement accounts for 0-1% of the total weight of the mixed material.

[0028] Furthermore, the fiber raw materials include pea dietary fiber, wood cellulose, fruit and vegetable fiber, psyllium husk powder and / or konjac flour.

[0029] Furthermore, the protein includes plant protein, functional animal protein and / or single-cell protein powder; the plant protein includes gluten powder, pea protein isolate, soy protein isolate, wheat hydrolyzed protein and / or rice hydrolyzed protein; the functional animal protein includes egg white protein, enzymatic meat powder and / or flavor substances; the single-cell protein powder includes brewer's yeast powder.

[0030] Furthermore, the oil includes animal oil and / or vegetable oil, the animal oil includes chicken oil, duck oil and / or fish oil, and the vegetable oil includes soybean oil, sunflower seed oil and / or algae oil.

[0031] Furthermore, in S3, the mixed material obtained by S2 is cold extruded through an extruder, and the vacuum degree of the extruder is -150 to 0 kPa.

[0032] Furthermore, in S4, the material extruded in S3 is cooked and matured, the temperature of the steam is 90-99° C., and the cooking time is 15 minutes.

[0033] Furthermore, in S6, during baking, the mixture is first baked at 200° C. for 5 to 8 minutes, and then baked at 120° C. for 20 minutes.

[0034] Furthermore, according to the product effect, taking into account palatability and sensory perception, the novel pet food production process further includes step S8, drum spraying: drum spraying the material particles air-dried in S7.

[0035] The second object of the present invention is to provide a new type of pet food, which is prepared by the new type of pet food production process as described above. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The following is a distribution diagram of flavor substances in the products of various embodiments and comparative examples of the present invention. DETAILED DESCRIPTION

[0037] The principles and features of the present invention are described below in conjunction with examples. The examples are only used to explain the present invention and are not used to limit the scope of the present invention. The parts described in the specific implementation manner are parts by weight.

[0038] In a specific embodiment, the pea dietary fiber used is purchased from Yantai Shuangta Food Co., Ltd. with a fineness of 80 mesh; the pea protein isolate powder is purchased from Yantai Shuangta Food Co., Ltd. in gel type; the vitamin supplement is purchased from Ovilison (Shandong) Animal Nutrition Products Co., Ltd.; the mineral supplement is purchased from DSM (China) Co., Ltd.; the liquid flavor is purchased from Yantai Youxiang Biotechnology Co., Ltd. with product model CL901; the powder flavor is purchased from Yantai Youxiang Biotechnology Co., Ltd. with product model CP856.

[0039] Example 1

[0040] A new type of pet food, comprising meat raw materials, oils and powder materials, which specifically comprises, by weight percentage, 85% of meat raw materials, 1% of algae oil, 4.5% of pea dietary fiber, 0.2% of psyllium husk powder, 0.3% of konjac flour, 8% of wheat hydrolyzed protein, 0.5% of brewer's yeast powder, and 0.5% of egg white protein;

[0041] Among the meat raw materials, frozen chicken breast accounts for 25% of the total weight of the mixed material, frozen chicken puree accounts for 50% of the total weight of the mixed material, and frozen chicken liver accounts for 10% of the total weight of the mixed material;

[0042] The moisture content of the meat material is 70%.

[0043] A novel pet food production process comprises the following steps:

[0044] S1. Pretreatment of meat raw materials: roughly mincing or roughly chopping and mixing the meat raw materials;

[0045] S2, material mixing: mixing the powder material and the meat raw material pretreated in S1, and stirring evenly, so that the moisture of the meat raw material is fully absorbed by the powder material, to obtain a mixed material;

[0046] S3, extrusion molding: cold extrude the mixed material after S2 through an extruder, the vacuum degree of the extruder is -150kPa, and no puffing, pre-conditioning and pre-ripening are required;

[0047] S4, short-time aging: steam and cook the material after extrusion molding in S3, the steam temperature is 90°C, and the cooking time is 15 minutes;

[0048] S5, dicing: dicing the material cooked in S4;

[0049] S6, short-term high-temperature baking: bake the diced material in S5, first at 200°C for 5 minutes, then at 120°C for 20 minutes;

[0050] S7, low temperature air drying: air-dry the material baked in S6 at a temperature of 70°C for 40 minutes, so that the moisture content of the material particles is less than 14%.

[0051] Example 2

[0052] A new type of pet food, comprising meat raw materials and powder materials, which specifically comprises 87% meat raw materials, 2% wood cellulose, 6% konjac flour, 4% pea protein isolate powder, 0.5% vitamin supplement, and 0.5% mineral supplement by weight percentage;

[0053] Among the meat raw materials, salmon minced meat accounts for 25% of the total weight of the mixed material, tuna minced meat accounts for 17% of the total weight of the mixed material, chicken breast accounts for 25% of the total weight of the mixed material, chicken heart accounts for 10% of the total weight of the mixed material, and chicken liver accounts for 10% of the total weight of the mixed material;

[0054] The moisture content of the meat material is 75%.

[0055] A novel pet food production process comprises the following steps:

[0056] S1. Pretreatment of meat raw materials: roughly mincing or roughly chopping and mixing the meat raw materials;

[0057] S2, material mixing: mixing the powder material and the meat raw material pretreated in S1, and stirring evenly, so that the moisture of the meat raw material is fully absorbed by the powder material, to obtain a mixed material;

[0058] S3, extrusion molding: cold extrude the mixed material after S2 through an extruder, the vacuum degree of the extruder is -75kPa, and no puffing, pre-conditioning and pre-ripening are required;

[0059] S4, short-time aging: steam and cook the material after extrusion molding in S3, the steam temperature is 95°C, and the cooking time is 10 minutes;

[0060] S5, dicing: dicing the material cooked in S4;

[0061] S6, short-term high-temperature baking: bake the diced material in S5, first at 200°C for 6.5 minutes, then at 120°C for 20 minutes;

[0062] S7, low temperature air drying: air-dry the material baked in S6 at a temperature of 85°C for 25 minutes, so that the moisture content of the material particles is less than 14%.

[0063] Example 3

[0064] A novel pet food, comprising meat raw materials and powder materials, which, by weight percentage, specifically comprises 90% meat raw materials, 0.5% psyllium husk powder, 3% wood cellulose, 5% gluten powder, 1% egg white protein, 0.25% vitamin supplement, and 0.25% mineral supplement;

[0065] Among the meat raw materials, beef accounts for 25% of the total weight of the mixture, beef liver accounts for 5% of the total weight of the mixture, beef lung accounts for 10% of the total weight of the mixture, beef heart accounts for 10% of the total weight of the mixture, and chicken paste accounts for 40% of the total weight of the mixture;

[0066] The moisture content of the meat raw material is 80%.

[0067] A novel pet food production process comprises the following steps:

[0068] S1. Pretreatment of meat raw materials: roughly mincing or roughly chopping and mixing the meat raw materials;

[0069] S2, material mixing: mixing the powder material and the meat raw material pretreated in S1, and stirring evenly, so that the moisture of the meat raw material is fully absorbed by the powder material, to obtain a mixed material;

[0070] S3, extrusion molding: cold extrude the mixed material after S2 through an extruder, the vacuum degree of the extruder is 0kPa, and no puffing, pre-modulation and pre-ripening are required;

[0071] S4, short-time aging: steam and cook the material after extrusion molding in S3, the steam temperature is 99°C, and the cooking time is 5 minutes;

[0072] S5, dicing: dicing the material cooked in S4;

[0073] S6, short-term high-temperature baking: bake the diced material in S5, first at 200°C for 8 minutes, then at 120°C for 20 minutes;

[0074] S7, low temperature air drying: air-dry the material baked in S6 at a temperature of 100° C. for 10 minutes, so that the moisture content of the material particles is less than 14%.

[0075] Comparative Example 1

[0076] A baked food comprises, by weight percentage, 40% of chicken and its by-products (maximum meat content limit), 35% of chicken meal, 10% of cassava starch, 10% of flavoring agent, 1% of chicken fat, 1% of fish oil, 1% of carrot powder, 1% of pumpkin powder, 0.5% of vitamin supplement and 0.5% of mineral supplement.

[0077] A baked grain production process comprises the following steps: pre-processing (chopping and mixing) chicken and its by-products, weighing the remaining materials, mixing all the materials, roller printing and demoulding, baking at 150°C for 20 minutes, spraying flavoring agent, metal detection, packaging, and warehousing.

[0078] Comparative Example 2

[0079] An air-dried food comprises, by weight percentage, 96% of beef and its by-products, 3% of bamboo fiber, 0.5% of vitamin supplements, and 0.5% of mineral supplements.

[0080] A process for producing air-dried food comprises the following steps: pre-processing (chopping and mixing) beef and its by-products, weighing other materials, mixing all materials, extruding by an extruder, drying with hot air at 65°C for 8 hours, dicing / cutting, metal detection, packaging, and warehousing.

[0081] Comparative Example 3

[0082] A puffed food comprises 35% chicken meal, 30% chicken and its by-products (maximum meat content), 10% cassava starch, 5% potato starch, 8% chicken fat, 4% pea dietary fiber, 4% liquid flavor, 2% powder flavor, 1% vitamin supplement and 1% mineral supplement.

[0083] A puffed grain production process comprises the following steps: pre-treating chicken and its by-products (coarsely mincing and grinding) for standby use, weighing other materials, mixing all materials, wet puffing, firstly modulating the materials with 100°C steam for 3 minutes, entering a puffing chamber, the puffing chamber is divided into four sections, the temperatures are 98°C, 102°C, 108°C, 105°C in sequence, then discharging the materials for 1 minute, drying with 100°C hot air for 20 minutes, metal detection, packaging, and storage.

[0084] Test Trial:

[0085] 1. Nutritional content testing

[0086] The high-meat pet food prepared in Examples 1-3, the high-meat content baked food prepared in Comparative Example 1, the ordinary air-dried food prepared in Comparative Example 2, and the high-meat content puffed food prepared in Comparative Example 3 were tested for nutrient content, and the test results are shown in Table 1.

[0087] Table 1 Nutritional content

[0088]

[0089] By comparing the data in Table 1, it can be seen that there is no significant difference in the nutrient content of each embodiment and the comparative example, which shows that the production process of the embodiment of the present invention can ensure a high meat content (90%) while being nutritionally balanced, and can prevent the flavor substances in the meat raw materials, such as protein, fat and other nutrients, from being lost along with the loss of water, thereby maintaining the flavor substances in the meat raw materials to the greatest extent.

[0090] 2. Flavor substance distribution detection

[0091] The distribution of flavor substances in the six products prepared in the above Examples 1-3 and Comparative Examples 1-3 was analyzed by electronic nose test. The results are as follows: Figure 1shown.

[0092] pass Figure 1 It can be seen from the results that the production process of the embodiment of the present application can enhance the flavor of the product, which further illustrates that the production process of the embodiment of the present application maintains the flavor substances of the meat raw materials to the greatest extent while ensuring a high meat content (90%).

[0093] 3. Texture comparison analysis

[0094] Test method: 10 samples of each embodiment and comparative example were randomly selected and tested using a hardness tester according to the prescribed method. The data were recorded as shown in Table 2 and analyzed.

[0095] Table 2 Hardness data table

[0096]

[0097]

[0098] Note: There is no significant difference between a and d; a is significantly harder than b, c, and d; b is significantly harder than c and d; c is significantly harder than d.

[0099] It can be seen from the particle hardness test data in Table 2 that the particle hardness of the sample in the embodiment of the present invention is significantly lower than that of the comparative example, indicating that the crispness of the sample in the embodiment of the present invention is higher than that of the comparative example.

[0100] 4. Palatability test

[0101] Animal testing methods and results:

[0102] The dog double bowl test method was used. Two groups of test dogs were prepared, with 30 dogs in each group, including small and medium-sized dogs of various breeds, including Teddy, Pomeranian, Schnauzer, and Bichon. The two samples to be compared were weighed at the same weight of 150g each time and placed in front of the test dogs at the same time. The feeding situation was observed, the first choice and the amount of food consumed were recorded, and the relative feeding rate was calculated. The feeding time of each dog was controlled within 20 minutes.

[0103] A relative feed intake rate = A feed intake / (A+B) feed intake*100%.

[0104] The double bowl test was carried out on Example 1 and Comparative Examples 1-3 respectively, and the average value was obtained. The test results are shown in Table 3.

[0105] Table 3 Palatability test data

[0106]

[0107] It has been verified through animal experiments that the production process of the embodiments of the present application will improve the palatability of the product.

[0108] 5. Animal in vivo digestion test

[0109] The apparent digestibility is the percentage of the difference between the content of a certain nutrient in food and the content excreted in the feces after being ingested by animals (that is, the part digested by animals) in the total food intake, which represents the digestion of nutrients in the body to a certain extent.

[0110] Total feces collection method: apparent digestibility of nutrients (%) = (A×aB×b) / A×a×100%

[0111] In the formula: ①A is the total amount of feed ingested by the cat during the feeding period, ②B is the total amount of feces excreted (dried sample), ③a is the content of a certain nutrient in the feed, and ④b is the content of a certain nutrient in the feces sample.

[0112] For each group of experimental animals, 6 experimental cats aged 8-24 months with a body condition score of 5 (out of 9 points) and in a qualified health state evaluated by a veterinarian were selected.

[0113] Feeding was carried out in a single cage, with a test bowl placed for each cat. The feeding amount was determined based on the multi-level feed intake, and 80-120 g was fed (ensuring that there was surplus food every day). The feeding time was from 9:00 to 17:00, and the feed intake was recorded every day. The feces were observed the next day.

[0114] The test is divided into a pre-feeding period and a feeding period. The pre-feeding period is 5 days (including 1 day of food change period, 50% replacement), and the feeding period is 5 days. Collect all the feces of the test cats every day during the feeding period. After collecting the feces, spray a sufficient amount of dilute sulfuric acid into the sampling bag for nitrogen fixation. After sealing the sampling bag, place the sample in a refrigerator at -20°C for storage. After the feeding period, mix the collected feces evenly and transfer them to a constant temperature drying box at 65°C±2°C to dry to constant weight. The fecal samples and test food are then sent to the laboratory for testing, and the national standard test method for feed (test standard in test experiment 1) is used by default for testing.

[0115] The obtained data were preliminarily sorted out using Excel to calculate the average daily feed intake and apparent digestibility, and the results were expressed as mean ± standard error.

[0116] The apparent digestibility of protein in vivo for animals fed with the samples of Example 3 and Comparative Examples 1-3 is shown in Table 4.

[0117] Table 4 Protein apparent digestibility data in vivo

[0118]

[0119]

[0120] Note: There is a significant difference between a and b, that is, a is significantly higher than b.

[0121] The apparent digestibility of fat in vivo of the animals fed with the samples of Example 3 and Comparative Examples 1-3 is shown in Table 5.

[0122] Table 5 Data on apparent digestibility of fat in vivo

[0123]

[0124] Note: There is no significant difference between a.

[0125] From the in vivo apparent digestibility data of protein in Table 4, the in vivo apparent digestibility of protein in the present application example is significantly higher than that in the comparative example. From the in vivo apparent digestibility data of fat in Table 5, the in vivo apparent digestibility of fat in the present application example is higher than that in the comparative example, but the difference is not significant. Combining the in vivo apparent digestibility data of Tables 4 and 5, it can be seen that the new pet food of the present application is conducive to digestion and absorption, and can reduce the occurrence of intestinal discomfort in pets.

[0126] 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 principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A novel pet food production process, characterized in that: The following steps are involved: S1. Pretreatment of meat raw materials: roughly mincing or roughly chopping the meat raw materials, wherein the moisture content of the meat raw materials is 70-80%; S2, material mixing: the fat, powder material and the meat raw material pretreated in S1 are mixed and stirred evenly to obtain a mixed material, wherein, by weight percentage, the meat raw material accounts for 85-90% of the total weight of the mixed material, the fat accounts for 0-5% of the total weight of the mixed material, and the powder material accounts for 5-15% of the total weight of the mixed material; S3, extrusion molding: cold extrude the mixed material obtained in S2; S4, short-time aging: the material after extrusion molding in S3 is aged for 5 to 15 minutes; S5, dicing: dicing the material cooked in S4; S6, short-term high-temperature baking: bake the diced material in S5 at a temperature of 120 to 200°C for 5 to 28 minutes; S7, low temperature air drying: air-dry the material baked in S6 at a temperature of 70-100° C. for 10-40 minutes, so that the moisture content of the material particles is less than 14%.

2. The novel pet food production process according to claim 1, characterized in that: In S2, the powder material includes fiber raw materials, protein, functional animal meat powder, vitamin supplements and / or mineral supplements.

3. The novel pet food production process according to claim 2, characterized in that: The fiber raw material accounts for 2-8% of the total weight of the mixed material, the protein accounts for 3-12% of the total weight of the mixed material, the functional animal meat powder accounts for 0-5% of the total weight of the mixed material, the vitamin supplement accounts for 0-1% of the total weight of the mixed material, and the mineral supplement accounts for 0-1% of the total weight of the mixed material.

4. The novel pet food production process according to claim 2, characterized in that: The fiber raw materials include pea dietary fiber, wood cellulose, fruit and vegetable fiber, psyllium husk powder and / or konjac flour.

5. The novel pet food production process according to claim 2, characterized in that: The protein includes plant protein, functional animal protein and / or single-cell protein powder; the plant protein includes gluten powder, pea protein isolate, soy protein isolate, wheat hydrolyzed protein and / or rice hydrolyzed protein; the functional animal protein includes egg white protein, enzymatic meat powder and / or flavor substances; the single-cell protein powder includes brewer's yeast powder.

6. The novel pet food production process according to claim 1, characterized in that: In S3, the mixed material obtained by S2 is cold extruded through an extruder, and the vacuum degree of the extruder is -150 to 0 kPa.

7. The novel pet food production process according to claim 1, characterized in that: In S4, the material extruded in S3 is cooked and matured, the temperature of the steam is 90-99° C., and the cooking time is 15 minutes.

8. The novel pet food production process according to claim 1, characterized in that: In the above S6, during baking, the mixture is first baked at 200° C. for 5 to 8 minutes, and then baked at 120° C. for 20 minutes.

9. The novel pet food production process according to claim 1, characterized in that: The method further comprises step S8, roller spraying: roller spraying the material particles air-dried in S7.

10. A new type of pet food, characterized in that: The pet food is prepared by the novel pet food production process as described in any one of claims 1 to 9.

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