Complete fresh steamed pet food and preparation method thereof

Abstract

The invention relates to a complete fresh steamed pet food and a preparation method thereof. The preparation method comprises the following steps: pretreating fresh meat: concentrating and dehydrating the fresh meat to obtain meat powder; taking fresh meat, emulsifying and homogenizing to obtain fresh meat pulp; material mixing: mixing the meat powder, the fresh meat pulp and starch substances to obtain a mixture; material fermentation: mixing the mixture and a microbial agent for fermentation to obtain a fermented product; performing particle flash evaporation: extruding and curing the fermented material to obtain a porous expanded material; and slow particle baking: granulating and screening the porous puffed material, and performing sectional temperature control drying to obtain the complete fresh steamed pet food. The preparation method provided by the invention can break through the upper limit of the addition proportion of the traditional puffed pet food fresh meat, improve the starch gelatinization degree, optimize the particle structure, enhance the crispness and rehydration property, and improve the digestion and utilization rate of the fresh meat.

Description

Technical Field

[0001] This invention relates to the field of pet food technology, and in particular to a complete fresh steamed pet food and its preparation method. Background Technology

[0002] With societal progress and rising living standards, more and more families are keeping pets, and people are paying increasing attention to their pets. One manifestation of this is the growing demand for higher-quality pet food; high-meat-content, nutrient-rich pet food that promotes digestion and absorption has become a market trend.

[0003] CN114903123A discloses a low-temperature baked dry dog ​​and cat food and its preparation method, including: (1) raw material processing: crushing and mixing chicken breast, chicken liver and chicken heart, enzymatically hydrolyzing them to obtain enzymatically hydrolyzed meat paste; (2) mixing potato flour, tapioca starch, cellulose, krill powder, fruit and vegetable powder and vitamins and minerals, and then mixing them again with the enzymatically hydrolyzed meat paste, dried chicken meat and oil; (3) baking and dehydrating the mixed raw materials to obtain the baked and dehydrated product. However, the low-temperature baking method has a long processing time and high cost. Moreover, the baked food cannot achieve a crispy texture and rapid rehydration effect (rehydration time > 30 minutes).

[0004] Traditional extruded pet food processing mainly uses meat meal and grains as raw materials (fresh meat content <30%). During the preparation process, the meat meal undergoes multiple high-temperature treatments, resulting in the loss of umami substances and heat-sensitive nutrients (vitamins, unsaturated fatty acids). In addition, the pet food pellets are too dense, dissolve slowly, have a long digestion time, and pets have a low willingness to eat them.

[0005] Therefore, developing a complete steamed pet food with high fresh meat content, good crispness and rehydration properties, and improved digestibility and utilization has become an urgent problem to be solved. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a complete fresh-steamed pet food and its preparation method. The preparation method provided by this invention can break through the upper limit of the proportion of fresh meat added in traditional extruded pet food, improve starch gelatinization, optimize particle structure, enhance crispness and rehydration, and improve the digestibility and utilization rate of fresh meat.

[0007] To achieve this objective, the present invention adopts the following technical solution:

[0008] In a first aspect, the present invention provides a method for preparing complete fresh steamed pet food, the method comprising the following steps:

[0009] (1) Fresh meat pretreatment: Fresh meat is concentrated and dehydrated to obtain meat powder; Fresh meat is emulsified and homogenized to obtain fresh meat paste;

[0010] (2) Material mixing: Mix meat powder, fresh meat paste and starchy substances to obtain a mixture;

[0011] (3) Material fermentation: The mixture and microbial inoculant are mixed and fermented to obtain fermented product;

[0012] (4) Granular flash evaporation: The fermented material is extruded and cooked to obtain a porous puffed material;

[0013] (5) Particle slow drying: After granulation and sieving, the porous puffed material is dried in stages with controlled temperature to obtain the complete fresh steamed pet food.

[0014] This invention processes fresh meat separately: part is concentrated and dehydrated to obtain meat powder, and the other part is emulsified and homogenized to obtain meat paste. This reduces the overall moisture content of the fresh meat, alleviates the processing pressure on later equipment, and achieves a higher fresh meat addition rate. Emulsification and homogenization facilitate the formation of a stable meat paste gel, preventing oil-water separation. The mixture is then combined with microbial agents, and through mixing, stirring, and screw conveying, the material is heated to promote microbial fermentation, causing large molecules in starchy substances to decompose into smaller molecules, thereby improving the utilization rate of nutrients. Simultaneously, the gas produced during fermentation helps form a porous structure, increasing the crispness and rehydration properties of the resulting pet food. The fermented material is then recombined with steam in a conditioner, heated and pressurized in a sealed chamber, and rapidly propelled by a screw and subjected to high-pressure shearing, ultimately processing the material into a "liquid" molten mixture. Finally, the mixture is discharged from the cooking equipment through membrane pores and a cutter, forming granules. The pressure and temperature drop instantaneously, and the food granules undergo cooking and sterilization under high temperature and pressure. The moisture in the granules is instantly evaporated, forming countless tiny porous (sponge-like) particles. After the ingredients are mixed and granulated, they are screened to remove some broken particles, and then put into a dryer for segmented temperature-controlled drying to obtain the complete fresh steamed pet food.

[0015] The method for preparing complete fresh steamed pet food provided by this invention breaks through the upper limit of the proportion of fresh meat added (the amount of fresh meat added in traditional extruded food is ≤30%); it improves the starch gelatinization degree (the traditional gelatinization degree is about 90%); it optimizes the particle structure (the hardness of the finished extruded food particles is 6-8 kg / cm2), enhances crispness and rehydration; and it improves the digestibility and utilization rate of fresh meat, and has good application prospects.

[0016] The fresh meat mentioned in this invention includes, but is not limited to, any one or at least two of pork, chicken, fish, beef, and mutton.

[0017] Preferably, the concentration and dehydration temperature in step (1) is 90-100℃ (Note: This invention mainly uses 95℃ for concentration and dehydration, but the concentration and dehydration temperature may fluctuate in actual production).

[0018] This invention uses a low-temperature concentration and dehydration method, which helps to preserve the integrity of nutrients.

[0019] Preferably, the emulsification and homogenization in step (1) is carried out to a fineness of 80-120 mesh or higher (e.g., 80 mesh, 100 mesh, 120 mesh, etc.).

[0020] In this invention, emulsification and homogenization are used to achieve a fineness of 80-120 mesh, forming a meat paste with a uniform distribution of protein, fat, and water phases. This paste, in conjunction with concentration and dehydration, forms a stable meat paste gel.

[0021] Preferably, the starchy substance in step (2) includes any one or a combination of at least two of tapioca starch, sweet potato starch, bean starch or cereal starch.

[0022] Preferably, the mass ratio of the meat powder, the fresh meat paste, and the starchy substance in step (2) is (3-3.5):(2.2-2.7):1 (for example, it can be 3:2.2:1, 3:2.7:1, 3.5:2.2:1, 3.5:2.7:1, 3.2:2.5:1, etc.), and the water content of the mixture is 25-35 wt% (for example, it can be 25 wt%, 26 wt%, 28 wt%, 30 wt%, 32 wt%, 35 wt%, etc.).

[0023] In this invention, by controlling the water content of the mixture, the high water content causes the material to release pressure instantly during subsequent pressurization and expansion, forming a honeycomb porous structure.

[0024] Preferably, the microorganisms in the microbial agent in step (3) include yeast and / or lactic acid bacteria.

[0025] Preferably, the inoculation amount of the microbial agent in step (3) is 0.05-1 wt% (for example, it can be 0.05 wt%, 0.1 wt%, 0.2 wt%, 0.5 wt%, 1 wt%, etc.).

[0026] Preferably, the fermentation temperature in step (3) is 30-90℃ (Note: there is a gradual heating process after the material is mixed, and the temperature is maintained at an equilibrium value of 30℃-90℃ throughout the process), and the fermentation time is 2-20min (for example, it can be 2min, 5min, 10min, 15min, 20min, etc.).

[0027] In this invention, if the fermentation time is too long, acidic substances are easily generated in the fermentation system, which are easily rejected by pets (especially cats) and reduce their appetite.

[0028] Preferably, the extrusion curing temperature in step (4) is 120-160℃ (e.g., 120℃, 130℃, 140℃, 145℃, 150℃, 155℃, 160℃, etc.), and the extrusion curing pressure is 4-5MPa (e.g., 4MPa, 4.2MPa, 4.4MPa, 4.6MPa, 4.8MPa, 5MPa, etc.).

[0029] In this invention, the Maillard reaction can be promoted at the above-mentioned extrusion curing temperature, and the amount of flavor substances generated can be increased by more than 50%. The puffing is promoted synergistically by a large pressure difference (≥4MPa) and a high moisture content (25-35wt%) in the system, which is conducive to the formation of a honeycomb porous structure.

[0030] Preferably, the screw length-to-diameter ratio of the extruder used for extrusion curing in step (4) is (18-26):1 (for example, it can be 18:1, 20:1, 22:1, 24:1, 26:1, etc.); the extrusion curing time (the time for the material to be pressurized and heated by the screw) is 2-3 minutes (for example, it can be 2 minutes, 2.2 minutes, 2.5 minutes, 2.8 minutes, 3 minutes, etc.).

[0031] In this invention, by optimizing the length-to-diameter ratio of the equipment and increasing the number of reverse threaded elements and shear blocks by 30%, the fat-starch bond can be strengthened.

[0032] Preferably, the segmented temperature-controlled drying in step (5) includes drying the porous expanded material at 120-130℃ (e.g., 120℃, 122℃, 125℃, 128℃, 130℃, etc.) until the water content of the material is 10-20wt% (e.g., 10wt%, 12wt%, 15wt%, 18wt%, 20wt%, etc.), and then drying it at 95-105℃ (e.g., 95℃, 98℃, 100℃, 102℃, 105℃, etc.) until the water content of the material is 3-5wt% (the product is usually controlled to fluctuate around 4wt%; too low a moisture content makes it too hard or loose, and too high a moisture content makes it difficult to preserve).

[0033] In this invention, a hard shell is first formed by rapid dehydration at high temperature (≤5min), and then the temperature is lowered and the product is slowly dried to enhance the crispness.

[0034] Secondly, the present invention provides a complete fresh steamed pet food prepared according to the preparation method described in the first aspect.

[0035] Preferably, the complete fresh steamed pet food has a crumbly and porous appearance, with a particle hardness of 2-3 kg / cm2, and is fully soaked within 30 minutes in a water soaking test.

[0036] Preferably, the complete fresh steamed pet food is cat food, which includes 42%-46% crude protein, 14%-18% crude fat and 12%-16% starch by weight percentage.

[0037] Preferably, the complete fresh steamed pet food is dog food, which includes 31%-35% crude protein, 13%-16% crude fat and 15%-20% starch by weight percentage.

[0038] Compared with the prior art, the present invention has at least the following beneficial effects:

[0039] The method for preparing complete fresh steamed pet food provided by this invention combines fresh meat concentration and emulsification homogenization processes to form a stable minced meat gel. Fermentation breaks down large molecules in starch into smaller molecules, releasing small molecule nutrients and generating gas. This, combined with subsequent particle flash steaming (materials are modulated and extruded for maturation), promotes the formation of a honeycomb-like porous pet food structure. This preparation method breaks through the upper limit of fresh meat addition ratios; improves starch gelatinization; optimizes particle structure, enhancing crispness and rehydration; and improves the digestibility and utilization rate of fresh meat, showing promising application prospects. Detailed Implementation

[0040] To facilitate understanding of the present invention, the following embodiments are provided. Those skilled in the art should understand that these embodiments are merely illustrative and should not be construed as limiting the scope of the invention.

[0041] The heat-resistant yeast agent used in the following examples is manufactured by Angel Yeast Co., Ltd., and the model is Saccharomyces cerevisiae type II; the lactic acid bacteria agent is manufactured by Minsheng Zhongke Jiayi (Shandong) Biotechnology Co., Ltd., and the model is inactivated type, 10 billion cells / g; the fresh meat is chicken, manufactured by Shandong Zhongke Food Co., Ltd.

[0042] Example 1

[0043] This embodiment provides a method for preparing complete fresh steamed pet food, including the following steps:

[0044] (1) Fresh meat pretreatment: Fresh meat is concentrated and dehydrated at 95℃ to obtain meat powder; Fresh meat is emulsified and ground until the fineness reaches 100 mesh to obtain fresh meat paste;

[0045] (2) Material mixing: Meat powder, fresh meat paste and starchy substances (sweet potato starch and cassava starch in a ratio of 1:1) are mixed in a mass ratio of 3.2:2.5:1 to obtain a mixture with a water content of 30wt%.

[0046] (3) Material fermentation: Mix the mixture and the thermoresistant yeast agent at an inoculation amount of 0.1wt%, and ferment lightly at 30-90℃ (there is a gradual heating process after the mixture is mixed) for 20 minutes to obtain the fermented product;

[0047] (4) Particle flash evaporation: The length-to-diameter ratio of the extruder was set to 22:1, and the extruder was extruded and cooked at 160℃ and 5MPa for 2.5min to obtain porous extruded material;

[0048] (5) Particle slow drying: After granulation and sieving, the porous expanded material is dried at 125°C to a water content of 15wt%, and then dried at 100°C to a water content of 4wt% to obtain the complete fresh steamed pet food.

[0049] Comparative Example 1

[0050] This comparative example provides a method for preparing complete fresh steamed pet food. The only difference between this method and Example 1 is that fermentation is not performed in step (3), while the rest is the same as in Example 1.

[0051] Example 2

[0052] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this method and Example 1 is that in step (5), the food is first dried at 100°C to a water content of 15wt%, and then dried at 125°C to a water content of 4wt%. Other steps are the same as in Example 1.

[0053] Example 3

[0054] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this method and Example 1 is that, in step (1), fresh meat is emulsified and ground until the fineness reaches 120 mesh to obtain fresh meat paste. Other steps are the same as in Example 1.

[0055] Example 4

[0056] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this embodiment and Embodiment 1 is that the length-to-diameter ratio of the extruder is set to 16:1 in step (4), and the rest is the same as in Embodiment 1.

[0057] Example 5

[0058] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this method and Example 1 is that in step (1), fresh meat is taken separately and emulsified and ground until the fineness reaches 80 mesh to obtain fresh meat paste. Other steps are the same as in Example 1.

[0059] Example 6

[0060] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this embodiment and Embodiment 1 is that in step (3), the heat-resistant yeast agent is replaced with an equal number of live bacteria in the lactic acid bacteria agent. The rest is the same as in Embodiment 1.

[0061] Example 7

[0062] This embodiment provides a method for preparing complete fresh steamed pet food. The only difference between this embodiment and Embodiment 1 is that in step (2), the mass ratio of meat powder, fresh meat paste and starch is adjusted to 3.8:1.9:1 to obtain a mixture with a water content of 20wt%. Other steps are the same as in Embodiment 1.

[0063] Example 8

[0064] This embodiment provides a method for preparing complete fresh steamed pet food, including the following steps:

[0065] (1) Fresh meat pretreatment: Fresh meat is concentrated and dehydrated at 95℃ to obtain meat powder; Fresh meat is emulsified and ground until the fineness reaches 100 mesh to obtain fresh meat paste;

[0066] (2) Material mixing: Meat powder, fresh meat paste and starchy substances (sweet potato starch and cassava starch in a mass ratio of 1:1) are mixed in a mass ratio of 3.5:2.2:1 to obtain a mixture with a water content of 28wt%.

[0067] (3) Material fermentation: Mix the mixture and the thermoresistant yeast agent at an inoculation amount of 0.08wt%, and ferment lightly at 30-90℃ (there is a gradual heating process after the mixture is mixed) for 3 minutes to obtain the fermented product;

[0068] (4) Particle flash steaming: The length-to-diameter ratio of the extruder is set to 22:1, and it is extruded and cooked at 150℃ and 5MPa for 2 minutes to obtain porous extruded material;

[0069] (5) Particle slow drying: After granulation and sieving, the porous puffed material is dried at 120°C to a water content of 15wt%, and then dried at 98°C to a water content of 4wt% to obtain the complete fresh steamed pet food.

[0070] Example 9

[0071] This embodiment provides a method for preparing complete fresh steamed pet food, including the following steps:

[0072] (1) Fresh meat pretreatment: Fresh meat is concentrated and dehydrated at 95℃ to obtain meat powder; Fresh meat is emulsified and ground until the fineness reaches 100 mesh to obtain fresh meat paste;

[0073] (2) Material mixing: Meat powder, fresh meat paste and starchy substances (sweet potato starch and cassava starch in a mass ratio of 1:1) are mixed in a mass ratio of 3:2.7:1 to obtain a mixture with a water content of 32wt%.

[0074] (3) Material fermentation: Mix the mixture and the thermoresistant yeast agent at an inoculation amount of 0.12wt%, and ferment lightly at 30-90℃ (there is a gradual heating process after the mixture is mixed) for 20 minutes to obtain the fermented product;

[0075] (4) Particle flash steaming: The length-to-diameter ratio of the extruder is set to 24:1, and it is extruded and cooked at 160℃ and 4MPa for 3 minutes to obtain porous extruded material;

[0076] (5) Particle slow drying: After granulation and sieving, the porous expanded material is dried at 130°C to a water content of 15wt%, and then dried at 102°C to a water content of 4wt% to obtain the complete fresh steamed pet food.

[0077] Test case

[0078] The complete fresh steamed pet food obtained from the above embodiments and comparative examples was tested as follows, and the results are summarized in Table 1.

[0079] (1) Degree of gelatinization: Tested according to the method of NY / T 4125-2022;

[0080] (2) Hardness:

[0081] Instruments and equipment: KQ-3 particle strength tester, tweezers;

[0082] Detection method: Take one sample, place it in a disc, and divide it into four equal parts using the quartering method. Take 8-10 uniformly sized samples from each part for testing, and test a total of 30-40 samples. The final result is expressed as kg / cm2.

[0083] It is a unit of measurement.

[0084] (3) Bulk density:

[0085] Instruments and equipment: 1L cylinder, scraper, balance with a sensitivity of 0.1g;

[0086] Test method: Peel a 1L container and carefully fill it with feed through a funnel, adjusting the volume to the 1000mL mark with a spatula (do not press or shake). Measure the weight, ensuring the container is not vibrated or tapped before weighing. The measured weight is the bulk density of the feed. Repeat the test three times for each sample and take the average value as the bulk density (in g / L) of that sample.

[0087] Specific density = Total weight of a 1000mL graduated cylinder (g) - Weight of graduated cylinder (g).

[0088] (4) Rehydration time:

[0089] Instruments and equipment: constant temperature water bath, 500mL beaker, balance, scalpel;

[0090] Test method: Take 20g of the product and place it in a 500mL beaker (add 400mL of water). One group is in a room temperature of 25-30℃ and the other group is in a 39℃ warm water state for comparison. Time the test. Every 30-60 seconds, take out the sample and cut it with a scalpel to see if there is still a hard core in the product. The time when there is no hard core is the rehydration time of the product.

[0091] (5) Apparent digestibility: Tested according to the method of T / CVDA 55-2025.

[0092] Table 1

[0093]

[0094]

[0095] The test results show that:

[0096] (1) As can be seen from Examples 1 to 9, the present invention combines the pretreatment methods of fresh meat concentration and dehydration with emulsification and homogenization to form a stable meat paste gel. Combined with fermentation treatment and extrusion cooking, the steaming effect is achieved, and the resulting complete fresh steamed pet food has a fresh meat content of more than 80% (dry matter ratio).

[0097] Conclusion 1: The product has high starch paste content and crispness, enabling rapid rehydration and improving the apparent digestibility of pet food.

[0098] (2) Comparison data between Example 1 and Comparative Example 1 show that the degree of gelatinization of Comparative Example 1 decreased by 4.29 percentage points, the hardness increased by 9.49 percentage points, the bulk density increased by 10.63 percentage points, the rehydration time increased by 31.17 percentage points, and the apparent digestibility decreased by 3.74 percentage points.

[0099] Conclusion 2: It can be concluded that when fermentation is not carried out, no gas is produced, there is a lack of driving force for bubble expansion during extrusion and ripening, the porous structure is difficult to form, the crispness and rehydration of the resulting pet food are worse, and the digestibility is also reduced.

[0100] (3) Comparison of the data from Example 1 and Example 2 shows that the degree of gelatinization of Example 2 decreased by 3.64 percentage points, the hardness increased by 1.56 percentage points, the bulk density remained unchanged, the rehydration time increased by 5.19 percentage points, and the apparent digestibility decreased by 0.43 percentage points.

[0101] Conclusion 3: When the drying process adopts a low-temperature followed by a high-temperature process, the low-temperature stage may cause the porous structure to collapse prematurely, which cannot be repaired in the high-temperature stage, resulting in the densification of the structure; ultimately leading to a decline in product quality indicators such as crispness and rehydration.

[0102] (4) Comparison of the data from Example 1 and Example 4 shows that the degree of gelatinization of Example 4 decreased by 3.11 percentage points, the hardness increased by 5.14 percentage points, the bulk density increased by 8.62 percentage points, the rehydration time increased by 20.13 percentage points, and the apparent digestibility decreased by 3.53 percentage points.

[0103] Conclusion 4: It can be concluded that when the length-to-diameter ratio of the extruder is low, the material is not subjected to sufficient shearing, heating, and pressurization processes, the expansion and shaping of bubbles are hindered, and the porous structure is not fully developed; ultimately, this leads to a decline in product quality indicators such as crispness and rehydration.

[0104] (5) Comparison of the data from Examples 1 and 5 shows that there are no significant differences in the four indicators of gelatinization degree, hardness, bulk density and rehydration time, and the apparent digestibility is reduced by only 0.1%.

[0105] Meanwhile, the comparison data between Example 1 and Example 3 show that Example 3 has an increased degree of gelatinization of 0.8%, an increased hardness of 10.02%, an increased bulk density of 6.60%, an increased rehydration time of 15.83%, and a decreased apparent digestibility of 1.46%.

[0106] Conclusion 5: Higher meat paste fineness is more conducive to enhancing digestibility and absorption (Note: 100-120 mesh is the optimal particle size); however, excessively fine meat paste may result in overly fine final particles, making it difficult to form stable bubble nuclei during cooking and interfering with the development of porous structures. Ultimately, this reduces the product's crispness and rehydration properties (porosity facilitates water penetration).

[0107] (6) Comparison of the data from Example 1 and Example 6 shows that the degree of gelatinization of Example 6 decreased by 1.5%, the hardness increased by 2.39%, the bulk density increased by 8.49%, the rehydration time increased by 20.83%, and the apparent digestibility decreased by 2.00%.

[0108] Meanwhile, the comparison data between Comparative Example 1 and Example 6 show that Example 6 has a 2.79% increase in gelatinization degree, a 3.97% decrease in hardness, a 1.71% decrease in bulk density, a 7.64% decrease in rehydration time, and a 2.02% increase in apparent digestibility.

[0109] Conclusion 6: It can be concluded that lactic acid bacteria agents can also carry out fermentation under the same production environment, but the effect is slightly worse than that of thermoresistant yeast agents, which have a more significant fermentation effect. Secondly, in actual tests, lactic acid bacteria agents release more acidic substances, which can easily change the taste and smell of the product to a certain extent.

[0110] (7) Comparison of the data from Example 1 and Example 7 shows that the degree of gelatinization of Example 7 decreased by 2.15%, the hardness increased by 2.33%, the bulk density increased by 4.02%, the rehydration time increased by 16.88%, and the apparent digestibility decreased by 2.67%.

[0111] Conclusion 7: It can be concluded that when the moisture content of the mixture is too low, the material has poor flowability, which is not conducive to the formation of a honeycomb porous structure during subsequent extrusion and maturation, resulting in poor crispness and rehydration properties of the pet food.

[0112] (8) Comparison of the data from Example 1 and Example 8 shows that the degree of gelatinization of Example 8 decreased by 1.3%, the hardness increased by 7.70%, the bulk density increased by 6.91%, the rehydration time increased by 15%, and the apparent digestibility decreased by 2.74%.

[0113] Conclusion 8: Short fermentation time and low inoculum size both affect the fermentation efficiency of food ingredients, thereby reducing gas production. Compared with Conclusion 2 above, reduced bubble production affects product digestibility.

[0114] (9) Comparison of the data from Example 1 and Example 9 shows that the degree of gelatinization of Example 9 increased by 1.02%, the hardness increased by 3.67%, the bulk density increased by 3.46%, the rehydration time increased by 6.67%, and the apparent digestibility decreased by 1.47%.

[0115] Conclusion 9: Increasing the moisture content of the mixture requires a longer extrusion and curing time, which affects bubble nucleus growth. Simultaneously, the relatively dense honeycomb structure of the particles makes it difficult for water vapor to release, reducing particle crispness and rehydration properties, thus lowering digestibility. From an economic perspective, extending drying time and increasing drying temperature both result in higher energy consumption.

[0116] The applicant declares that the above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A method for preparing complete fresh steamed pet food, characterized in that, The preparation method includes the following steps: (1) Fresh meat pretreatment: Fresh meat is concentrated and dehydrated to obtain meat powder; Fresh meat is emulsified and homogenized to obtain fresh meat paste; (2) Material mixing: Mix meat powder, fresh meat paste and starchy substances to obtain a mixture; (3) Material fermentation: The mixture and microbial inoculant are mixed and fermented to obtain fermented product; (4) Granular flash evaporation: The fermented material is extruded and cooked to obtain a porous puffed material; (5) Particle slow drying: After granulation and sieving, the porous puffed material is dried in stages with controlled temperature to obtain the complete fresh steamed pet food.

2. The preparation method according to claim 1, characterized in that, The concentration and dehydration temperature in step (1) is 90-100℃.

3. The preparation method according to claim 1 or 2, characterized in that, In step (1), the emulsification and homogenization are carried out to a fineness of 80-120 mesh.

4. The preparation method according to any one of claims 1-3, characterized in that, The starchy substance mentioned in step (2) includes any one or a combination of at least two of the following: tapioca starch, sweet potato starch, legume starch, or cereal starch; Preferably, the mass ratio of the meat powder, the fresh meat paste, and the starchy substance in step (2) is (3-3.5):(2.2-2.7):1, and the water content of the mixture is 25-35 wt%.

5. The preparation method according to any one of claims 1-4, characterized in that, The microbial agents described in step (3) include yeast and / or lactic acid bacteria; Preferably, the inoculum amount of the microbial agent in step (3) is 0.05-0.5 wt%.

6. The preparation method according to any one of claims 1-5, characterized in that, The fermentation temperature in step (3) is 30-90℃, and the fermentation time is 2-20 min.

7. The preparation method according to any one of claims 1-6, characterized in that, The extrusion curing temperature in step (4) is 120-160℃, and the extrusion curing pressure is 4-5MPa.

8. The preparation method according to any one of claims 1-7, characterized in that, The screw length-to-diameter ratio of the extruder used in step (4) for extrusion curing is (18-26):1; the extrusion curing time is 2-3 minutes.

9. The preparation method according to any one of claims 1-8, characterized in that, Step (5) involves drying the porous expanded material at 120-130°C until the water content of the material is 10-20 wt%, and then drying it at 95-105°C until the water content of the material is 3-5 wt%.

10. A complete fresh-steamed pet food prepared by the preparation method according to any one of claims 1-9; Preferably, the complete fresh steamed pet food has a crumbly and porous morphology, with a pellet hardness of 2-3 kg / cm². 2 The product was fully rehydrated within 30 minutes of soaking in water. Preferably, the complete fresh steamed pet food is cat food, which includes 42%-46% crude protein, 14%-18% crude fat and 12%-16% starch by weight percentage; Preferably, the complete fresh steamed pet food is dog food, which includes 31%-35% crude protein, 13%-16% crude fat and 15%-20% starch by weight percentage.

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