A microwave roast type pet meat snack and its segmented microwave roasting processing technology

Abstract

The application provides a microwave grilled pet meat snack and a segmented microwave grilling processing technology thereof, and relates to the technical field of pet food processing.The microwave grilled pet meat snack takes fresh livestock and poultry meat and animal offal as main materials, and is compounded with rice protein powder, beer yeast powder, prebiotics and natural antioxidants; after pretreatment and conditioning of the raw materials, a four-stage gradient segmented microwave directional grilling process is adopted to precisely control the microwave power, temperature and time of each stage, controllably excite Maillard reaction to generate natural grilled meat aroma, and realize low-temperature water retention, sterilization and antibiosis.The application solves the industry pain points of traditional microwave pet food, such as only having curing and drying, no grilled meat flavor, dry meat quality, and dependence on artificial additives, and has good palatability, complete nutrient retention, easy digestion and low allergenicity, no artificial flavor and synthetic preservative, and is suitable for feeding of dogs and cats of all ages, and the process is suitable for large-scale assembly line production and has good application and promotion value.

Description

Technical Field

[0001] This application relates to the field of pet food processing technology, and more specifically, to a microwave-roasted pet meat snack and its segmented microwave roasting process. Background Technology

[0002] Existing patents for microwave processing of pet food mainly focus on microwave cooking, drying, sterilization, and general baking, and address the following industry pain points: Conventional microwave ovens only dry and sterilize, failing to create the caramelized aroma and Maillard flavor of roasted meat, resulting in poor palatability. One-time high-power microwave heating can easily cause the surface to burn, the inside to become dry and lose too much moisture, and the meat to become tough. High-temperature microwaves can easily destroy the nutrients in fresh meat and cause severe protein denaturation, making it difficult for pets to digest and prone to causing them to get a sore throat. Relying on artificial flavorings and synthetic preservatives for flavoring and preservation is detrimental to the liver and kidney health of pets in the long term. There is no specific system of segmented temperature and power control parameters for microwave grilling for pets, and the industry lacks standardized grilling solutions.

[0003] Existing technologies lack specialized processes and formulas for directional microwave grilling, controllable Maillard flavor enhancement, low-temperature water retention and juice locking, and additive-free natural preservatives, thus creating a technological gap. Summary of the Invention

[0004] This application aims to at least solve one of the technical problems existing in the prior art. To this end, this application proposes a microwave-safe roasted pet meat snack, comprising the following components by weight: Main ingredients: 65-85 servings of fresh chicken breast / duck / beef / rabbit meat, 5-15 servings of animal offal; Ingredients: 2-6 parts rice protein powder, 1-3 parts brewer's yeast powder, 0.5-1.5 parts natural prebiotics, 0.1-0.3 parts natural antioxidants, 1-3 parts edible glycerin, and the remainder is purified water; The animal offal is at least one of chicken liver, rabbit liver, and beef liver; the natural prebiotic is fructooligosaccharide; and the natural antioxidant is rosemary extract.

[0005] On the other hand, this application also provides a segmented microwave roasting process for microwave-roasted pet meat snacks, including the following steps: S1. Raw material pretreatment: Clean the fresh meat and animal offal, remove the tendons and membranes, mince the meat or cut it into 8-15mm meat granules / strips, and marinate in a low-temperature cold chain for 30-60 minutes. S2. Conditioning and mixing: Add auxiliary materials according to the proportions described in claim 1, stir at low speed until uniform, and control the moisture content of the mixture to be 38%-45%; S3. Laying and shaping: Evenly spread the mixture on a special tray, with the thickness of the material layer strictly controlled at 8-12mm, and laid flat in a single layer without stacking; S4. Segmented Microwave Directional Grilling: Grilling is carried out in four stages with gradient control of power, temperature, and time under normal air pressure. S5. Slow Cooling and Aroma Recovery: After baking, transfer to a sealed slow cooling chamber and allow to cool naturally for 25-35 minutes; S6. Sorting and Packaging: Remove defective products, pre-package in fixed quantities, and use vacuum packaging or nitrogen-sealed packaging. Store at room temperature away from light. Preferably, the first stage in step S4 is the preheating and uniform heating stage, which uses low-power microwaves at a temperature of 45-55℃ and a time of 60-90s.

[0006] Preferably, the second stage in step S4 is the heating and shaping stage, which uses medium-low power microwaves at a temperature of 60-70℃ for a time of 90-120s.

[0007] Preferably, the third stage in step S4 is the Maillard aroma-enhancing baking stage, which uses a medium-power microwave oven at a temperature of 72-82℃ for a time of 120-180s.

[0008] Preferably, the fourth stage in step S4 is a low-temperature antibacterial and water-locking stage, which uses a low-power constant-temperature microwave with a temperature of 60-68℃ and a time of 80-120s.

[0009] This application also provides a pure chicken pet microwave fresh meat roast food, which, by weight, includes: 100 parts fresh skinless chicken breast, 0.08-0.15 parts rosemary natural antioxidant, and contains no starch, offal, oil, palatability enhancers, or preservatives.

[0010] This application also provides a pure beef pet microwave fresh meat barbecue food, which, by weight, includes: 100 parts of fresh lean beef shank / tenderloin, 0.1-0.2 parts of rosemary natural antioxidant, with tendons and fat removed, and is pure lean red meat, free of starch, offal, fat, palatability enhancers, and preservatives.

[0011] This application also provides a pure duck meat pet microwave fresh meat roast food, which, by weight, includes: 100 parts of fresh skinless duck breast meat, 0.12-0.18 parts of rosemary natural antioxidant, and does not contain duck skin fat, starch, offal, oil, palatability enhancers, or preservatives.

[0012] On the other hand, this application also provides a segmented microwave roasting process for pure fresh meat pet microwave roasted meat products: Pure chicken breast is cooked using a low-temperature baking process: Preheating and shaping: Low power, temperature 42-48℃, duration 100-130s; To fully ripen and enhance aroma: use medium-low power, temperature 55-62℃, and time 140-170s; Antibacterial and moisture-locking: Ultra-low power constant temperature, temperature 50-56℃, duration 90-110s; Lean beef is cooked using a deep, slow-roasting process: Deep preheating: medium power, temperature 48-53℃, duration 130-160s; Cook thoroughly to infuse flavor and aroma: medium-high power, temperature 62-68℃, duration 180-220s; Tenderizing and antibacterial: Low to medium power cooling, temperature 56-61℃, duration 110-140s; Pure duck breast meat undergoes a process to remove fishy odor and lock in aroma: Low-temperature preheating for deodorization: Low power, temperature 40-46℃, duration 110-140s; Baking at a uniform speed until fully cooked: medium power, temperature 58-64℃, time 150-190s; Oil control, antibacterial and freshness preservation: low power cooling, temperature 52-58℃, duration 100-120s; Post-baking processing: Sealed constant temperature slow cooling for 25-35 minutes, air cooling to remove excess moisture, manual screening of defective products, individual vacuum nitrogen-filled packaging, storage at room temperature away from light, shelf life 6-9 months.

[0013] According to an embodiment of this application, a microwave-roasted pet meat snack and its segmented microwave roasting process have the following advantages: 1. Sensory effects: The surface is slightly charred with a roasted meat aroma, the meat inside is moist and not tough, and has a good chewy texture; 2. Palatability: The natural meat flavor replaces artificial stimulants, significantly increasing the willingness of dogs and cats to eat; 3. Healthy and safe: No harmful additives, low temperature locks in nutrients, protects the stomach and intestines, and reduces tear stains and internal heat; 4. Production efficiency: Standardized processes and fixed parameters enable continuous production lines with high yield rates. Attached Figure Description

[0014] To more clearly illustrate the technical solutions of the embodiments of this application, the drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained from these drawings without creative effort.

[0015] Figure 1 This is a block diagram of a segmented microwave roasting process for a microwave-roasted pet meat snack according to an embodiment of this application; Figure 2This is a block diagram illustrating the processing technology of three pure meat microwave fresh meat roasted foods according to embodiments of this application; Figure 3 This is a block diagram of three differentiated segmented microwave grilling processes for fresh meat according to embodiments of this application. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, not all of them. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0017] Example 1 A microwave-roasted pet meat snack Main ingredients: 65-85 servings of fresh chicken breast / duck / beef / rabbit meat, 5-15 servings of animal offal (chicken liver, rabbit liver, beef liver); Ingredients: 2-6 parts rice protein powder, 1-3 parts brewer's yeast powder, 0.5-1.5 parts natural prebiotic (fructooligosaccharides), 0.1-0.3 parts natural antioxidant (rosemary extract), 1-3 parts edible glycerin (food grade), and the remainder is purified water.

[0018] Processing steps: 1. Raw material pretreatment Clean fresh meat and offal, remove tendons and membranes, mince into meat paste or cut into 8-15mm meat granules / strips; marinate at low temperature for 30-60 minutes to allow the flavors to penetrate naturally.

[0019] 2. Conditioning and mixing Add the auxiliary materials according to the formula, stir at low speed until uniform, and control the moisture content of the mixture to be 38%-45%.

[0020] 3. Formwork laying and shaping Spread the mixture evenly on a special tray, strictly controlling the thickness of the layer to 8-12mm. Spread it in a single layer without stacking to ensure even microwave penetration and baking.

[0021] 4. Segmented microwave directional grilling Baking is carried out in a four-stage gradient control system for power, temperature, and time, under normal atmospheric pressure. Phase 1: Preheating and uniform heating, low-power microwave, temperature 445-55°C, time 60-90s; Second stage: Heating and shaping, low to medium power, temperature 60-70℃, time 90-120s; Third stage: Maillard aroma enhancement roasting, medium power, temperature 72-82, time 120-180s, to controllably produce a caramelized aroma of roasted meat; Fourth stage: Low temperature sterilization and water retention, low power constant temperature, temperature 60-68℃, time 80-120s, sterilization while locking in meat juices to prevent loss.

[0022] 5. Slow cooling and lingering aroma After baking, transfer to a sealed slow-cooling chamber and allow to cool naturally for 25-35 minutes to allow the flavor to return and be locked in, preventing the aroma from dissipating.

[0023] 6. Sorting and Packaging Remove defective products from the edges and corners, repackage in fixed quantities, vacuum pack or nitrogen-filled seal, and store at room temperature away from light.

[0024] The design described in this application differs from traditional microwave drying / sterilization. It features a unique segmented four-gradient microwave roasting process that precisely controls the Maillard reaction, naturally creating a roasted meat flavor. It limits the thickness of the coating layer and the temperature, power, and time parameters for each stage, solving the problems of uneven microwave heating, burnt edges, and dryness. The low-temperature, gentle roasting process maximizes the preservation of fresh meat's amino acids and vitamins, prevents protein denaturation, and makes it easy to digest and less allergenic. The formula contains no artificial flavors or synthetic preservatives, relying on process sterilization and natural extracts for preservation, making it more suitable for long-term pet feeding.

[0025] Example 2 A pure chicken pet microwaveable fresh meat roasted food, made with 100 parts fresh skinless chicken breast and 0.08-0.15 parts rosemary natural antioxidant, containing no starch, offal, oil, palatability enhancers, or preservatives; A pure beef pet microwaveable fresh meat barbecue food, made with 100 parts fresh lean beef shank / tenderloin and 0.1-0.2 parts rosemary natural antioxidant, removing tendons and fat, is pure lean red meat, and contains no starch, offal, fat, palatability enhancers, or preservatives; A pure duck meat pet microwaveable fresh meat roasted food, made with 100 parts fresh skinless duck breast meat and 0.12-0.18 parts rosemary natural antioxidant, without duck skin fat, starch, offal, oil, palatability enhancers, or preservatives.

[0026] The above three types of fresh meat use a unified pre-processing technique: 1. Thaw fresh meat at 0-4℃ using a cold chain, and remove tendons, blood clots, and excess fat; 2. Rinse quickly with clean water and drain thoroughly to remove any loose water from the surface; 3. Uniform slices / strips: thickness 7-9mm, uniform length and width; 4. Let the meat cool at a low temperature for 15 minutes to stabilize the meat fiber structure; 5. Evenly and thinly mix with a trace amount of natural antioxidants; do not marinate, do not infuse with flavor, and do not add any seasonings.

[0027] The above three differentiated segmented microwave grilling processes for fresh meat: (1) Pure chicken breast meat, slow roasting process (tender meat, extremely easy to lose moisture) This application uses a three-stage gradient microwave and low-temperature juicing throughout the process, resulting in a product that is neither dry nor hard.

[0028] 1. Preheating and shaping: Low power, temperature 42-48°C, duration 100-130s; 2. Fully ripened and enhanced aroma: medium to low power, temperature 55-62°C, duration 140-170 seconds; 3. Antibacterial and moisture-locking: Ultra-low power constant temperature, temperature 50-56℃, duration 90-110s.

[0029] Product characteristics: tender and fragrant, juicy, not dry, cats and dogs love it and it won't choke you.

[0030] (2) Pure lean beef with deep, slow roasting process (coarse fibers, high density, difficult to cook through) This application uses high-penetration gradient microwaves to thoroughly bake the muscle without drying it out and to soften the muscle fibers.

[0031] 1. Deep preheating: medium power, temperature 48-53℃, duration 130-160s; 2. Cook thoroughly, infuse flavor and aroma: medium-high power, temperature 62-68℃, duration 180-220s; 3. Tenderizing and antibacterial: Low to medium power cooling, temperature 56-61℃, duration 110-140s; Product characteristics: chewy and firm, not hard, no fishy or gamey smell, high in protein and low in fat.

[0032] (3) Pure duck breast meat - deodorization and aroma-locking process (strong fishy smell, easy to produce oil, easy to oxidize and spoil) This application uses low-temperature slow drainage of fishy water to inhibit the fishy smell and prevent the oil from becoming rancid.

[0033] Low-temperature preheating for deodorization: Low power, temperature 40-46°C, duration 110-140s; Baking at a uniform speed until fully cooked: medium power, temperature 58-64℃, time 150-190s; Oil control, antibacterial and freshness preservation: low power cooling, temperature 52-58℃, duration 100-120s.

[0034] Product characteristics: No ducky smell, firm and non-greasy meat, does not cause internal heat, and is gentle on tear stains.

[0035] The same post-roasting process applies to all three types of fresh meat: 1. Cool slowly in a sealed, constant temperature environment for 25-35 minutes to allow the meat aroma to return and the meat to soften. 2. Air cooling removes excess moisture, preventing dampness and mold growth; 3. Manual sorting: Remove defective products with scorched edges, cracks, or uneven thickness; 4. Individually vacuum-packed with nitrogen; 5. Store at room temperature away from light; the shelf life of pure fresh meat can reach 6-9 months.

[0036] The above design scheme independently sets microwave power, temperature, and time curves for three different types of fresh poultry meat: chicken, beef, and duck. The entire process involves low-temperature microwave roasting, allowing for controlled Maillard reactions. It produces natural meat without additives, resulting in 100% pure meat—no mixed meat, no grains, no fillers, and no artificial flavorings. Duck meat undergoes a deodorizing microwave process, beef a fiber softening process, and chicken a moisture-locking and tenderizing process. Microwave physical sterilization combined with natural antioxidants ensures pure, single, and low-allergenic ingredients, making it suitable for kittens, puppies, and pets with sensitive stomachs. The low temperature does not damage protein amino acids, resulting in nutritional value far exceeding that of air-dried or high-temperature baked jerky. This makes chicken tender, beef springy, and duck refreshing, with palatability far surpassing traditional pet meat snacks.

[0037] The above embodiments are only used to illustrate specific implementations of the present invention and are not limited thereto. For those skilled in the art, various similar modifications and transformations can be made based on the concept of the present invention, and these modifications and transformations should all be considered within the scope of protection of the present invention.

Claims

1. A microwave-safe roasted meat-type pet snack, characterized in that, By weight, it includes the following components: Main ingredients: 65-85 servings of fresh chicken breast / duck / beef / rabbit meat, 5-15 servings of animal offal; Ingredients: 2-6 parts rice protein powder, 1-3 parts brewer's yeast powder, 0.5-1.5 parts natural prebiotics, 0.1-0.3 parts natural antioxidants, 1-3 parts edible glycerin, and the remainder is purified water; The animal viscera are at least one of chicken liver, rabbit liver, and beef liver; The natural prebiotic is fructooligosaccharide; The natural antioxidant is rosemary extract.

2. The segmented microwave roasting process for a microwave-roasted pet meat snack as described in claim 1, characterized in that, Includes the following steps: S1. Raw material pretreatment: Clean the fresh meat and animal offal, remove the tendons and membranes, mince the meat or cut it into 8-15mm meat granules / strips, and marinate in a low-temperature cold chain for 30-60 minutes. S2. Conditioning and mixing: Add auxiliary materials according to the proportions described in claim 1, stir at low speed until uniform, and control the moisture content of the mixture to be 38%-45%; S3. Laying and shaping: Evenly spread the mixture on a special tray, with the thickness of the material layer strictly controlled at 8-12mm, and laid flat in a single layer without stacking; S4. Segmented Microwave Directional Grilling: Grilling is carried out in four stages with gradient control of power, temperature, and time under normal air pressure. S5. Slow Cooling and Aroma Recovery: After baking, transfer to a sealed slow cooling chamber and allow to cool naturally for 25-35 minutes; S6. Sorting and Packaging: Remove defective products from the edges and corners, repackage in quantitative quantities, use vacuum packaging or nitrogen-filled sealing, and store at room temperature away from light.

3. The segmented microwave roasting process for a microwave-roasted pet meat snack as described in claim 2, characterized in that, The first stage in step S4 is the preheating and homogenization stage, which uses low-power microwaves at a temperature of 45-55℃ for 60-90 seconds.

4. The segmented microwave roasting process for a microwave-roasted pet meat snack as described in claim 2, characterized in that, The second stage in step S4 is the heating and shaping stage, which uses medium-low power microwaves at a temperature of 60-70℃ for 90-120 seconds.

5. The segmented microwave roasting process for a microwave-roasted pet meat snack as described in claim 2, characterized in that, The third stage in step S4 is the Maillard flavoring and baking stage, which uses a medium-power microwave oven at a temperature of 72-82℃ for 120-180 seconds.

6. The segmented microwave roasting process for a microwave-roasted pet meat snack as described in claim 2, characterized in that, The fourth stage in step S4 is the low-temperature antibacterial and water-locking stage, which uses low-power constant-temperature microwave with a temperature of 60-68℃ and a time of 80-120s.

7. A pure chicken pet microwaveable fresh meat roasted meat food, characterized in that, By weight, it includes: 100 parts fresh skinless chicken breast, 0.08-0.15 parts rosemary natural antioxidant, and contains no starch, offal, fat, flavor enhancers, or preservatives.

8. A pure beef pet microwaveable fresh meat roasted food, characterized in that, By weight, it includes: 100 parts fresh lean beef shank / tenderloin, 0.1-0.2 parts rosemary natural antioxidant, with tendons and fat removed, and is pure lean red meat, free of starch, offal, fat, palatability enhancers, and preservatives.

9. A pure duck meat pet microwaveable fresh meat roasted food, characterized in that, By weight, it includes: 100 parts fresh skinless duck breast, 0.12-0.18 parts rosemary natural antioxidant, and contains no duck skin fat, starch, offal, oil, palatability enhancers, or preservatives.

10. The segmented microwave roasting process for pure fresh meat pet microwave roasted meat food as described in any one of claims 7-9, characterized in that: Pure chicken breast is cooked using a low-temperature baking process: Preheating and shaping: Low power, temperature 42-48℃, duration 100-130s; To fully ripen and enhance aroma: use medium-low power, temperature 55-62℃, and time 140-170s; Antibacterial and moisture-locking: Ultra-low power constant temperature, temperature 50-56℃, duration 90-110s; Lean beef is cooked using a deep, slow-roasting process: Deep preheating: medium power, temperature 48-53℃, duration 130-160s; Cook thoroughly to infuse flavor and aroma: medium-high power, temperature 62-68℃, duration 180-220s; Tenderizing and antibacterial: Low to medium power cooling, temperature 56-61℃, duration 110-140s; Pure duck breast meat undergoes a process to remove fishy odor and lock in aroma: Low-temperature preheating for deodorization: Low power, temperature 40-46℃, duration 110-140s; Baking at a uniform speed until fully cooked: medium power, temperature 58-64℃, time 150-190s; Oil control, antibacterial and freshness preservation: low power cooling, temperature 52-58℃, duration 100-120s; Post-baking processing: Sealed constant temperature slow cooling for 25-35 minutes, air cooling to remove excess moisture, manual screening of defective products, individual vacuum nitrogen-filled packaging, storage at room temperature away from light, shelf life 6-9 months.

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