High chicken content pet pizza treats and method of making same

Abstract

The application discloses a kind of high chicken content pet pizza snacks and preparation method thereof, it is related to pet food processing technical field.The pet pizza is with 100-500 parts chicken paste as core raw material, collocation flour, egg, functional vegetable and other auxiliary materials, chicken addition amount is as high as 35%-60%, amino acid composition is in line with physiological needs of pet;Innovatively adopt "cake embryo layer+meat sauce layer" structure, chicken sauce is broken and made into by colloid mill and high-speed emulsification, with bonding and flavoring effect.The preparation process includes dry and wet material mixing, dough fermentation, pressing dough shaping, cake embryo hole, sauce injection and material scattering, sectional or one-stage baking and other procedures.The application solves the contradiction between high meat content formula and pizza form, industrial production process, and the product is palatable, nutritionally balanced, can realize stable mass production, meet the nutritional needs of pets and enterprise scale production appeal.

Description

Technical Field

[0001] This invention relates to the field of pet food processing and production technology, and in particular to a pet pizza snack with high chicken content and its preparation method. Background Technology

[0002] With the continuous increase in pet ownership and the popularization of humanized pet care concepts, pet food has evolved from simply meeting basic needs for sustenance to focusing on "nutritional balance, multifunctionality, and palatability." Among these, meat-based pet snacks and staple foods have become the mainstream in the market. Pet pizzas, which combine innovative flavors and forms, have become an important direction for product innovation due to their ability to satisfy pets' natural need for high animal protein and the enjoyment of chewing, while also providing an emotional connection with pet owners through a human food format. This presents a huge market potential.

[0003] However, existing technical solutions in this field mostly focus on proposing product concepts and describing basic formulas, and there are significant bottlenecks in achieving stable and efficient industrial production, specifically in the following three aspects: (1) Existing technical solutions are difficult to achieve industrialized continuous production: The core technology of the currently disclosed pet pizza preparation method mainly stays at the level of raw material combination (such as patent number CN201310047668.7). The products produced by the disclosed solutions are essentially closer to the form of handmade "meat patties". The production process is difficult to get rid of the dependence on manual operation and cannot replicate the continuous production mode of traditional human pizza. (2) The contradiction between high meat content formulations and the classic pizza appearance and texture remains unresolved: To achieve nutritional and palatability goals, the content of fresh meat or minced meat in pet pizza formulations usually needs to be significantly increased. However, a high proportion of wet meat materials will drastically change the processing characteristics of the materials: ① During the molding process, the high-viscosity minced meat dough is prone to sticking and breaking during mechanical rolling, making it difficult to form a uniform, rollable dough (similar to dough); ② During the baking process, no pores are formed inside the meat dough, and the large amount of steam generated inside has no way to escape, which can easily lead to product deformation, bulging or cracking, making it impossible to form the flat and uniform shape that a pizza should have. Existing technical solutions lack targeted design for this, resulting in unstable product quality and low yield (e.g., patent number CN201610960935.3). (3) Existing pet food processing technologies lack adaptability and cost-effective solutions: Although technologies such as recombination and extrusion puffing exist in pet food processing, these technologies are mainly aimed at producing single-structure products such as meat paste, pellets, or biscuits. For pet pizzas, which require complex processes involving the integrated molding and cooking of multiple layers such as crust, sauce, and toppings, existing general-purpose equipment and conventional parameters are difficult to apply directly. Using expensive special embedding agents or binders to solve the layering and processing problems would significantly increase costs; simplifying the process would not guarantee the integrity and attractiveness of the product's appearance.

[0004] Based on the shortcomings of the existing technologies, there is an urgent need to develop a complete technical solution for high-chicken-content pet pizzas suitable for industrial production. By optimizing the raw material ratio, precisely controlling key process parameters, and adapting to specialized processing equipment, stable mass production of high-chicken-content products can be achieved. This would break through the core technical barriers from manual production to large-scale, continuous production, meet the rapidly growing market demand for high-quality pet snacks, and enable this product category to move from a market concept to a widely popular product. Summary of the Invention

[0005] Technical issues Existing pet pizza technology is mostly limited to the combination of raw materials and basic recipes, making it difficult to achieve continuous industrial production. High meat content recipes are prone to causing dough to stick together and break during rolling, and to bulge, deform and crack during baking, resulting in unstable appearance and texture and low yield. Therefore, it is urgent to solve the problems of molding, texture, appearance and process adaptability in the industrial mass production of high chicken content pet pizzas, and to develop a pet pizza that is suitable for mass production, has high meat content and stable quality.

[0006] Technical content To address the aforementioned technical problems, this invention provides an industrial-scale production method for high-chicken-content pet pizzas. The pet pizzas of this invention contain 35%-60% chicken, combined with functional vegetables and other toppings to form a nutritionally balanced ingredient system. Their amino acid composition closely matches the physiological needs of pets, effectively solving the problem of nutritional deficiencies in traditional products. Simultaneously, by adapting process parameters to the characteristics of chicken dough, stable production of high-chicken-content pizzas is achieved, improving product quality consistency and production efficiency, thus meeting the nutritional needs of pets and the core requirements of industrialized production for businesses.

[0007] The technical solution of this invention is as follows: The first objective of this invention is to provide a chicken sauce for pet pizza, which, by weight, contains: 90-100 parts minced chicken, 3-5 parts starch, 2-5 parts soy protein isolate, 0.5-3 parts yeast extract, 0.1-0.5 parts salt, 3-5 parts pumpkin powder, 15-25 parts water, and 15-25 parts edible oil.

[0008] Furthermore, the chicken mince is made by grinding chicken breast meat using a meat grinder.

[0009] Furthermore, the pumpkin powder is made from pumpkin through peeling, drying, and pulverizing processes.

[0010] Furthermore, the chicken sauce may also include 20-30 parts of chopped nuts by weight.

[0011] Furthermore, the preparation method of the chicken sauce includes the following steps: take the above raw materials and stir and mix them at a speed of 50-100 rpm / min, then crush them using a colloid mill at a speed of 1500-2000 r / min for 2-3 min, and then emulsify them using a high-speed emulsifier at a speed of 2000-2500 r / min for 1-2 min.

[0012] Furthermore, the chicken sauce is used as a sauce layer (meat sauce layer) for pizza, which helps to increase the meat content, bind the dough and toppings together, and enhance the pet's appetite.

[0013] The second objective of this invention is to provide a pet pizza treat that enhances a pet's appetite. By weight, the high-chicken-content pet pizza contains: 10-50 parts minced chicken, 10-30 parts flour, 5-10 parts eggs, 1-5 parts cooking oil, 0-4 parts baking powder, 0-20 parts shredded cheese, 0-50 parts chicken sauce, 0-5 parts natural coloring, 0-10 parts carrots, 0-10 parts peas, 0-10 parts corn kernels, 0-10 parts bacon, 0-10 parts beef, 0-10 parts duck, and 0-5 parts chopped spinach.

[0014] Furthermore, the amount of shredded cheese and chicken sauce used in the aforementioned pet pizza treats is not both 0.

[0015] Furthermore, the term "high pet eating desire" refers to a pet consuming more than 40% of the pet pizza treat and remaining there for more than 2 minutes.

[0016] Furthermore, the pet pizza treat, by weight, contains the following high-chicken-content pet pizza: 10-50 parts minced chicken, 10-30 parts flour, 5-10 parts eggs, 1-5 parts cooking oil, 0-4 parts baking powder, 10-50 parts chicken sauce, 0-5 parts natural coloring, 0-10 parts carrots, 0-10 parts peas, 0-10 parts corn kernels, 0-10 parts bacon, 0-10 parts beef, 0-10 parts duck, and 0-5 parts chopped spinach. Alternatively, use 10-50 parts minced chicken, 10-30 parts flour, 5-10 parts eggs, 1-5 parts cooking oil, 0-4 parts baking powder, 5-20 parts shredded cheese, 0-5 parts natural food coloring, 0-10 parts carrots, 0-10 parts peas, 0-10 parts corn kernels, 0-10 parts bacon, 0-10 parts beef, 0-10 parts duck, and 0-5 parts chopped spinach.

[0017] Specifically, the pet pizza treat, by weight, contains the following high-chicken-content pet pizza: 17.65 parts minced chicken, 17.65 parts flour, 7.35 parts egg, 1.47 parts olive oil, 25 parts chicken sauce, 2.44 parts carrot, 2.44 parts pea, 2.44 parts corn, 1.22 parts beef cubes, 1.22 parts duck cubes, and 0.24 parts chopped spinach.

[0018] Specifically, the pet pizza treat, by weight, contains: 17.65 parts minced chicken, 17.65 parts flour, 7.35 parts egg, 1.47 parts olive oil, 25 parts chicken sauce, 3.23 parts carrot, 3.23 parts pea, 3.23 parts corn, and 0.32 parts chopped spinach.

[0019] Specifically, the pet pizza treat, by weight, contains the following high-chicken-content pet pizza: 16.22 parts minced chicken, 16.22 parts flour, 6.76 parts egg, 1.35 parts olive oil, 5.25 parts shredded cheese, 2.62 parts carrot, 2.62 parts pea, 2.62 parts corn, 1.31 parts beef cubes, 1.31 parts duck cubes, and 0.26 parts chopped spinach.

[0020] Specifically, the pet pizza treat, by weight, contains: 17.65 parts minced chicken, 17.65 parts flour, 7.35 parts egg, 1.47 parts olive oil, 25 parts chicken sauce, 3.33 parts carrot, 3.33 parts pea, and 3.33 parts corn.

[0021] Specifically, the pet pizza treat, by weight, contains: 17.65 parts minced chicken, 17.65 parts flour, 7.35 parts egg, 1.47 parts olive oil, 25 parts chicken sauce, 9.67 parts bacon, and 0.32 parts chopped spinach.

[0022] Specifically, the pet pizza treat, by weight, contains: 17.65 parts minced chicken, 17.65 parts flour, 7.35 parts egg, 1.47 parts olive oil, 25 parts chicken sauce, and 10 parts bacon.

[0023] Specifically, the pet pizza treat, by weight, contains: 16.22 parts minced chicken, 16.22 parts flour, 6.76 parts egg, 1.35 parts olive oil, 9.6 parts shredded cheese, and 6.4 parts bacon.

[0024] Furthermore, the preparation method of the pet pizza treat that enhances pets' appetite includes the following steps: (1) Mix chicken mince, flour, eggs, cooking oil, baking powder and water. Mix at low speed until the water is fully absorbed, then mix at high speed until the chicken dough is formed. (2) Let the chicken dough rest and rise, then brush the surface of the rested dough with anti-stick powder; (3) Press the floured dough, then shape and cut out pizza dough, and finally prick holes in the pizza dough; (4) Spread chicken sauce on the pizza dough after it has been perforated, and then evenly sprinkle shredded cheese, carrots, peas, corn, bacon, beef cubes, chicken cubes, duck cubes, chopped nuts and chopped spinach on the surface of the dough. (5) After the pizza is sprinkled with the ingredients, it is baked in an oven, hot air oven or tunnel oven to obtain a pet pizza snack with high chicken content.

[0025] Furthermore, the speed of the low-speed stirring in step (1) is 50~100 r / min; the speed of the high-speed stirring is 200~250 r / min.

[0026] Furthermore, the temperature for resting and waking in step (2) is 30~40℃ and the time is 20~60 min.

[0027] Furthermore, the amount of anti-sticking powder used in step (2) is 0.5%-1% of the dough weight.

[0028] Furthermore, the pizza dough in step (3) has a width of 40-60 cm, a thickness of 0.5-0.8 cm, a diameter of 5-15 cm, and a weight of 40-60 g.

[0029] Furthermore, the parameters for puncturing the holes in step (3) are: needle diameter 0.5-0.8 mm, and puncture density 1-2 holes / cm. 2 .

[0030] Furthermore, the baking temperature in step (5) is 120-220℃, and the baking time is 15-25 min; Alternatively, a staged baking method can be used, baking at 180-200℃ for 8-10 minutes, followed by baking at 60-80℃ for 8-24 hours.

[0031] The third objective of this invention is to provide a pet pizza snack that enhances a pet's appetite and has a high chicken content. By weight, the high chicken content pet pizza contains: 10-50 parts minced chicken, 10-30 parts flour, 5-10 parts eggs, 1-5 parts cooking oil, 0-4 parts baking powder, 20-30 parts chicken sauce, 0-5 parts natural coloring, 0-10 parts carrots, 0-10 parts peas, 0-10 parts corn kernels, 0-10 parts bacon, 0-10 parts beef, 0-10 parts duck, and 0-5 parts chopped spinach.

[0032] Furthermore, the term "high pet eating desire" refers to a pet consuming more than 40% of the pet pizza treat and remaining there for more than 2 minutes.

[0033] Furthermore, the preparation method of the pet pizza treat with high pet appetite and high chicken content includes the following steps: (1) Mix chicken mince, flour, eggs, cooking oil, baking powder and water. Mix at low speed until the water is fully absorbed, then mix at high speed until the chicken dough is formed. (2) Let the chicken dough rest and rise, then brush the surface of the rested dough with anti-stick powder; (3) Press the floured dough, then shape and cut out pizza dough, and finally prick holes in the pizza dough; (4) Spread chicken sauce on the pizza dough after it has been perforated, and then evenly sprinkle carrots, peas, corn, bacon, beef cubes, chicken cubes, duck cubes, chopped nuts and chopped spinach on the surface of the dough. (5) After the pizza is sprinkled with the ingredients, it is baked in an oven, hot air oven or tunnel oven to obtain a pet pizza snack with high chicken content.

[0034] Furthermore, the speed of the low-speed stirring in step (1) is 50~100 r / min; the speed of the high-speed stirring is 200~250 r / min.

[0035] Furthermore, the temperature for resting and waking in step (2) is 30~40℃ and the time is 20~60 min.

[0036] Furthermore, the amount of anti-sticking powder used in step (2) is 0.5%-1% of the dough weight.

[0037] Furthermore, the pizza dough in step (3) has a width of 40-60 cm, a thickness of 0.5-0.8 cm, a diameter of 5-15 cm, and a weight of 40-60 g.

[0038] Furthermore, the parameters for puncturing the holes in step (3) are: needle diameter 0.5-0.8 mm, and puncture density 1-2 holes / cm. 2.

[0039] Furthermore, the baking temperature in step (5) is 120-220℃, and the baking time is 15-25 min; Alternatively, a staged baking method can be used, baking at 180-200℃ for 8-10 minutes, followed by baking at 60-80℃ for 8-24 hours.

[0040] Beneficial effects 1. Excellent palatability and emotional value: The pet pizza snack of this invention continues the classic pizza shape, with a slightly browned golden appearance, chewy texture, and rich natural chicken flavor. It fits the pet's chewing instinct and humane feeding concept. It can improve palatability without the need for palatability enhancers, which is highly attractive to pets and can enhance their appetite.

[0041] 2. Scientifically and efficiently formulated nutrition: The pet pizza snack of this invention contains 35%-60% chicken, with high-protein, low-fat chicken as the core protein source, which is in line with the natural carnivorous habits of pets; in addition, the innovative double meat addition form of dough layer (chicken paste) + meat sauce layer (chicken sauce) optimizes the dough processing characteristics and increases the meat content of the final product. The chicken sauce is processed by rapid emulsification, which plays the role of an efficient binding medium and can be used as a substitute for cheese sauce, which is more economical; finally, the pet pizza of this invention can be paired with a variety of functional vegetables to form a diversified nutritional system, solving the problem of the single nutrition of traditional products.

[0042] 3. Adaptable to industrial mass production: This invention uses specialized equipment and precise process parameters to replace manual experience-based control, avoiding problems such as dough breakage and poor dough shaping, ensuring consistency in thickness, taste, and nutritional distribution among different batches of products, and meeting the quality control requirements of large-scale and continuous production. Attached Figure Description

[0043] Figure 1 The pet pizza prepared in Example 1.

[0044] Figure 2 This is the pet pizza prepared in Example 2.

[0045] Figure 3 This is the pet pizza prepared in Example 3.

[0046] Figure 4 This is the pet pizza prepared in Example 4.

[0047] Figure 5 This is the pet pizza prepared in Example 5.

[0048] Figure 6 This is the pet pizza prepared in Example 6.

[0049] Figure 7 The pet pizza prepared in Example 7.

[0050] Figure 8 This is the pet pizza prepared in Example 8.

[0051] Figure 9 The pet pizza prepared in Comparative Example 1.

[0052] Figure 10 The pet pizza prepared in Comparative Example 2.

[0053] Figure 11 Comparative Example 3: Commercially available pet "meat pie pizza". Detailed Implementation

[0054] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0055] Source of raw materials The chicken mince is made from chicken breast meat ground by a meat grinder; the yeast extract was purchased from Angel Yeast Co., Ltd.; the pumpkin powder and chopped spinach were purchased from Tanimoto Michimoto Food Co., Ltd.; the chopped nuts were purchased from Zhan Yi Baking Food Co., Ltd.; other ingredients are commercially available products unless otherwise specified.

[0056] Example 1 A method for preparing chicken sauce includes the following steps: By weight, 92 parts of minced chicken, 3.8 parts of starch, 3 parts of soy protein isolate, 1 part of yeast extract, 0.2 parts of salt, 3 parts of pumpkin powder, 20 parts of water, and 20 parts of cooking oil were mixed in a mixer and then crushed using a colloid mill at a speed of 1800 r / min for 3 min. After crushing, the mixture was emulsified using a high-speed emulsifier at a speed of 2000 r / min for 2 min to obtain chicken sauce.

[0057] A method for preparing a pet pizza with high chicken content includes the following steps: (1) By weight, take 120 parts of minced chicken, 120 parts of flour, 50 parts of eggs, 10 parts of olive oil, and 40 parts of water. First, use a dough mixer at 50 r / min to mix the flour, minced chicken, and eggs thoroughly. Then add the wet ingredients (olive oil and water) and continue mixing at low speed until the water is fully absorbed by the dough. Then adjust the speed to 200 r / min and mix until the chicken dough is formed. (2) Seal the chicken dough with plastic wrap and place it in a proofing box at 37°C for 30 minutes; (3) After the chicken dough has risen, use a dust-free powder brushing device to evenly brush the anti-stick powder onto the surface of the dough after it has rested and risen, using an amount of 0.8% of the dough weight. (4) The dough after dusting is fed into a double roller dough press for pressing. The temperature of the rollers of the dough press is 20-25℃. After pressing, the output dough strip has a uniform thickness and no air bubbles or wrinkles. (5) The pressed dough strips are shaped by a dough strip shaping machine to a width of 50 cm and a thickness of 0.6 cm; (6) The shaped chicken dough is cut into pizza dough with a diameter of 10 cm and a weight of 50 g by a double roller cutter; (7) The cut dough pieces are perforated using a simple perforating roller with a needle diameter of 0.5 mm and a perforation density of 1 per cm. 2 ; (8) After the holes are punched, the chicken sauce is evenly applied to the surface of the dough using a quantitative injection machine or an oil (sauce) brushing machine in an amount of 25 g. (9) Sprinkle 10 parts carrot, 10 parts pea, 10 parts corn, 5 parts beef cubes, 5 parts duck cubes, and 1 part chopped spinach evenly on the surface of the dough after spreading the chicken sauce. The total amount is 10 g. (10) After the pizza is sprinkled with the ingredients, bake it in an oven at 180°C for 20 minutes. (11) After baking, allow to cool naturally to obtain the high chicken content pet pizza. See attached image for the actual product. Figure 1 .

[0058] Example 2 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 1, except that in step (9), 10 parts carrot, 10 parts pea, 10 parts corn, and 1 part chopped spinach are evenly sprinkled on the surface of the pizza dough, with a total amount of 10 g; another difference is that in step (10), the baking time is 25 min. The resulting high-chicken-content pet pizza is shown in the attached image. Figure 2 .

[0059] Example 3 A method for preparing a pet pizza with high chicken content includes the following steps: (1) By weight, take 120 parts of minced chicken, 120 parts of flour, 50 parts of eggs, 10 parts of olive oil, 20 parts of chopped nuts, 5 parts of beef cubes, 5 parts of chicken cubes, and 40 parts of water. First, use a dough mixer at 50 r / min to mix the flour, minced chicken, and eggs thoroughly. Then add the wet ingredients (olive oil and water), and continue to add the dry ingredients (beef cubes, chicken cubes, and chopped nuts). Mix at low speed until the water is fully absorbed by the dough, and then adjust to 200 r / min to mix until the chicken dough is formed. (2) Seal the chicken dough with plastic wrap and place it in a proofing box at 37°C for 25 minutes; (3) After the chicken dough has risen, use a dust-free powder brushing device to evenly brush the anti-stick powder onto the surface of the dough after it has rested and risen, using an amount of 0.8% of the dough weight. (4) The dough after dusting is fed into a double roller dough press for pressing. The temperature of the rollers of the dough press is 20-25℃. After pressing, the output dough strip has a uniform thickness and no air bubbles or wrinkles. (5) The pressed dough strips are shaped by a dough strip shaping machine to a width of 50 cm and a thickness of 0.6 cm; (6) The shaped chicken dough is cut into pizza dough with a diameter of 10 cm and a weight of 50 g by a double roller cutter; (7) The cut dough pieces are perforated using a simple perforating roller with a needle diameter of 0.5 mm and a perforation density of 1 per cm. 2 ; (8) After the dough is punched, sprinkle 20 parts of shredded cheese, 10 parts of carrot, 10 parts of peas, 10 parts of corn, 5 parts of beef cubes, 5 parts of duck cubes, and 1 part of chopped spinach evenly on the surface of the dough, with a total amount of 16 g. (9) After the pizza is sprinkled with the ingredients, bake it in an oven at 180°C for 20 minutes. (10) After baking, allow to cool naturally to obtain a high-chicken-content pet pizza. See attached image for the actual product. Figure 3 .

[0060] Example 4 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 1, except that in step (1), 20 parts of chopped nuts are added; another difference is that in step (9), 10 parts of carrots, 10 parts of peas, and 10 parts of corn are evenly sprinkled on the surface of the pizza dough, with a total amount of 10 g. The resulting high-chicken-content pet pizza is shown in the attached image. Figure 4 .

[0061] Example 5 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 1, except that in step (9), 30 portions of bacon slices and 1 portion of chopped spinach are evenly sprinkled on the surface of the pizza dough, totaling 10 g. The resulting high-chicken-content pet pizza is shown in the attached image. Figure 5 .

[0062] Example 6 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 5, except that in step (9), bacon slices are evenly sprinkled on the surface of the pizza dough, with a total amount of 10 g. The resulting high-chicken-content pet pizza is shown in the attached image. Figure 6 .

[0063] Example 7 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 3, except that in step (9), 20 parts of shredded cheese and 30 parts of bacon slices are evenly sprinkled on the surface of the pizza dough, totaling 16 g. The resulting high-chicken-content pet pizza is shown in the attached image. Figure 7 .

[0064] Example 8 A method for preparing a pet pizza with high chicken content includes the following steps: Same as Example 7, except that in step (10), after baking in an oven at 180°C for 18 minutes, it is then baked in a hot air oven at 70°C for 12 hours. The resulting low-moisture, high-chicken-content pet pizza has a moisture content of 7.2%. See attached image for the actual product. Figure 8 .

[0065] Comparative Example 1 A method for preparing a pet pizza includes the following steps: Same as Example 1, except that step (1) of adding minced chicken is omitted, and the spread of chicken sauce is omitted in step (8). Then, in step (9), 43 g of regular chicken pieces are added to the surface of the pizza base (keeping the amount of chicken constant), while other steps and operations remain unchanged, ultimately producing a pet pizza. The product appearance is as follows... Figure 9 The meat pieces in the final product did not stick to the dough, resulting in an inconsistent appearance.

[0066] Comparative Example 2 A method for preparing a pet pizza includes the following steps: Same as Example 1, except for the preparation method of the chicken sauce. The formula is adjusted as follows: by weight, 92 parts minced chicken, 3.8 parts starch, 3 parts soy protein isolate, 1 part yeast extract, 0.2 parts salt, and 20 parts water are mixed in a mixer. The meat sauce is then spread on the surface of the pizza base. All other steps and operations remain unchanged, resulting in a pet pizza. The product appearance is as shown. Figure 10 The meat sauce in the final product is whitish in color, which is inconsistent with the appearance of the product formed from the dough. In addition, a lot of moisture is released from the meat sauce during the baking process, resulting in bubbles in the dough and curling at the edges.

[0067] Comparative Example 3 A certain dried pet "meat pie pizza" on the market has a product appearance like... Figure 11 .

[0068] Comparative Example 4 Similar to Comparative Example 2, the only difference lies in the preparation method of the chicken sauce. The formula is adjusted to: 92 parts by weight of minced chicken, 3.8 parts of starch, 3 parts of soy protein isolate, 1 part of yeast extract, 0.2 parts of salt, 20 parts of water, and 20 parts of cooking oil. After mixing thoroughly in a mixer, the meat sauce is spread on the surface of the pizza base. All other steps and operations remain unchanged, resulting in a pet pizza. The product appearance is similar to Comparative Example 2, but the meat sauce in the final product is whitish in color, and the pizza base curls due to the greater amount of moisture released from the meat sauce.

[0069] Comparative Example 5 Similar to Comparative Example 2, the only difference lies in the preparation method of the chicken sauce. The formula was adjusted to: 92 parts by weight of minced chicken, 3.8 parts of starch, 3 parts of soy protein isolate, 1 part of yeast extract, 0.2 parts of salt, 20 parts of water, and 20 parts of edible oil. The mixture was stirred and blended in a mixer, then ground using a colloid mill at 800 rpm for 3 minutes. After grinding, it was emulsified using a high-speed emulsifier at 1000 rpm for 2 minutes to obtain the chicken sauce. This meat sauce was then spread on the surface of the pizza base, with all other steps and operations remaining unchanged, resulting in a pet pizza. Compared to Comparative Example 2, the product showed reduced moisture content in the meat sauce, but a small amount of moisture still seeped into the center of the pizza base, and the final product's pizza base exhibited curling.

[0070] The pet pizzas prepared in Examples 1 and 3 and Comparative Examples 1, 2 and 3 were used to conduct a feeding experiment.

[0071] A high-chicken-content pet pizza was prepared according to the methods described in Examples 1 and 3 of this invention, and then baked in sections with a moisture content of approximately 8%. The product has a typical pizza shape, with meat sauce, diced carrots, corn kernels, chopped nuts, and other ingredients evenly distributed on the surface, and the crust is a chewy dough with a high meat content.

[0072] Pet pizzas were prepared according to the methods described in Comparative Examples 1 and 2 of this invention, and were also baked in sections, with a moisture content of approximately 10%. The product has a pizza shape, with chicken pieces or colorless chicken sauce, diced carrots, corn kernels, etc. distributed on the surface. The meat pieces and meat sauce are whitish in color, and the overall appearance of the pizza is not browned.

[0073] Meanwhile, a commercially available dried pet "meat pie pizza" was selected as comparative example 3. This product has a simple round appearance, with a small amount of vegetable particles scattered on the surface, animal muscle texture, a relatively hard texture, and no layering. It is a typical product described in the background art that relies on hand-shaping and low-temperature baking.

[0074] Eight adult dogs and eight adult cats, all in good health, with normal appetites and adapted to dry food and treats, were selected, for a total of 16 animals. The most common breeds kept in domestic households were chosen. Before the experiment, all animals were fed a standard diet. On the test day, they were fasted for more than 4 hours, with free access to water. They were fed pet pizzas prepared according to different implementation examples and comparative proportions. Each type of pet pizza weighed a fixed 50g (slices weighed). All tests were conducted in a quiet and familiar environment. The dogs included: four Teddy dogs (weighing 2.5-3.5kg, numbered 1-4) and four Bichon Frises (weighing 5.0-6.5kg, numbered 1-4); the cats included: four British Shorthair (Blue) cats (weighing 4.0-6.0kg, numbered 1-4) and four Golden Shaded cats (weighing 3.5-5.0kg, numbered 1-4).

[0075] To comprehensively assess pets' acceptance and sustained interest in different products, the table below summarizes the amount of food consumed by pets in each experimental group and the duration of active lingering in front of the food during a single presentation test.

[0076] Table 1. Food intake and dwell time of each test product in pet dogs (Teddy, Bichon Frise)

[0077] Table 2. Food intake and dwell time of each test product in cats (Golden Shaded and Blue Cats)

[0078] Table 3. Average food intake and dwell time of each tested product in pet dogs (Teddy, Bichon Frise)

[0079] Table 4. Average food intake and dwell time of each tested product in cat breeds (Golden Shaded and Blue Cats)

[0080] A comprehensive analysis of the feeding preference test data of pet dogs and cats revealed that the high-chicken-content pet pizzas prepared in Examples 1 and 3 of this invention significantly outperformed Comparative Examples 1 and 2 and commercially available products (Comparative Example 3) in terms of core attractiveness indicators. The average amount of food consumed by pet dogs in Examples 1 and 3 was 38.73 grams and 40.98 grams, respectively, with average dwell times of 186.25 seconds and 194.75 seconds. The average amount consumed by pet cats was 21.7 grams and 23.1 grams, with average dwell times of 160 seconds and 169 seconds. Both figures far exceeded those of the comparative examples. Example 3, due to the addition of meat chunks and nut pieces, was slightly more attractive than Example 1. However, the chicken sauce spread in Example 1 also emitted a unique chicken aroma and had a cheese-like effect, making it slightly more economical.

[0081] The data above clearly shows that products with an appealing golden-brown color and a harmonious, rich aroma can simultaneously achieve the highest food intake and longest attention span for pets, while products with a pale, dull color or bland flavor (Comparative Examples 1, 2, and 3) are unlikely to attract pets to continue eating. The significant advantages of Examples 1 and 3 are primarily due to three factors: First, they employ a double-meat structure with a high proportion of minced chicken and a meat sauce layer (specially emulsified chicken sauce). The high chicken content, coupled with the chicken sauce's colloid milling and high-speed emulsification process, enhances the meat aroma concentration and provides efficient binding, preventing the filling from falling off. Second, precise control of the baking process ensures a full Maillard reaction, resulting in an appealing golden-brown color and a harmonious roasted meat aroma, enhancing attractiveness without the need for palatability enhancers. Third, the formula incorporates chopped nuts, functional vegetables, and other supplementary ingredients, enriching the texture and nutritional value, further extending pets' eating interest. In contrast, the comparative examples either lack a core meat source and flavor carrier, or suffer from poor sensory quality due to improper processing, failing to achieve the same results.

[0082] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A pet pizza treat that enhances a pet's appetite, characterized in that, By weight, the high-chicken-content pet pizza contains: 10-50 parts minced chicken, 10-30 parts flour, 5-10 parts eggs, 1-5 parts cooking oil, 0-4 parts baking powder, 0-20 parts shredded cheese, 0-50 parts chicken sauce, 0-5 parts natural coloring, 0-10 parts carrots, 0-10 parts peas, 0-10 parts corn kernels, 0-10 parts bacon, 0-10 parts beef, 0-10 parts duck, and 0-5 parts chopped spinach. The amount of shredded cheese and chicken sauce used in the above-mentioned high-chicken pet pizzas is not both 0; The chicken sauce, by weight, contains: 90-100 parts minced chicken, 3-5 parts starch, 2-5 parts soy protein isolate, 0.5-3 parts yeast extract, 0.1-0.5 parts salt, 3-5 parts pumpkin powder, 15-25 parts water, and 15-25 parts edible oil. The preparation method of the chicken sauce includes the following steps: take the above raw materials and stir them at a speed of 50-100 rpm / min, then crush them using a colloid mill at a speed of 1500-2000 r / min for 2-3 min, and then emulsify them using a high-speed emulsifier at a speed of 2000-2500 r / min for 1-2 min.

2. The pet pizza treat according to claim 1, characterized in that, The preparation method of the high chicken content pet pizza treat includes the following steps: (1) Mix chicken mince, flour, eggs, cooking oil, baking powder and water. Mix at low speed until the water is fully absorbed, then mix at high speed until the chicken dough is formed. (2) Let the chicken dough rest and rise, then brush the surface of the rested dough with anti-stick powder; (3) Press the floured dough, then shape and cut out pizza dough, and finally prick holes in the pizza dough; (4) Spread chicken sauce on the pizza dough after it has been perforated, and then evenly sprinkle shredded cheese, carrots, peas, corn, bacon, beef cubes, chicken cubes, duck cubes, chopped nuts and chopped spinach on the surface of the dough. (5) After the pizza is sprinkled with the ingredients, it is baked in an oven, hot air oven or tunnel oven to obtain a pet pizza snack with high chicken content.

3. The pet pizza treat according to claim 2, characterized in that, The speed of low-speed stirring in step (1) is 50~100 r / min; the speed of high-speed stirring is 200~250 r / min.

4. The pet pizza treat according to claim 2, characterized in that, The temperature for resting and waking in step (2) is 30~40℃ and the time is 20~60 min.

5. The pet pizza treat according to claim 2, characterized in that, The amount of anti-sticking powder used in step (2) is 0.5%-1% of the dough weight.

6. The pet pizza treat according to claim 2, characterized in that, The pizza dough in step (3) has a width of 40-60 cm, a thickness of 0.5-0.8 cm, a diameter of 5-15 cm, and a weight of 40-60 g.

7. The pet pizza treat according to claim 2, characterized in that, The parameters for puncturing the holes in step (3) are: needle diameter 0.5-0.8 mm, and puncture density 1-2 holes / cm. 2 .

8. The pet pizza treat according to claim 2, characterized in that, The baking temperature in step (5) is 120-220℃ and the baking time is 15-25min; or a staged baking method is used, baking at 180-200℃ for 8-10min and then at 60-80℃ for 8-24h.

9. The pet pizza treat according to any one of claims 1 to 8, characterized in that, The term "high pet eating desire" refers to a pet consuming more than 40% of a pet pizza treat and remaining in the treat for more than 2 minutes.

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