Animal feed and methods for preparing animal feed

Abstract

The invention relates to an animal feed and its manufacturing process. The raw material used contains the following components: meat and products of animal origin from 50 to 80% by weight; fish and fish products from 4 to 36% by weight; molluscs and crustaceans from 0 to 14% by weight; poultry eggs from 3 to 7% by weight; starch from 3 to 7% by weight; vegetables and / or fruit from 0 to 10% by weight; vegetable glycerin from 0 to 8% by weight; mineral ingredients from 0 to 2% by weight; oils from 0.1 to 2% by weight; powdered cellulose from 0.1 to 2% by weight; functional ingredients from 0.01 to 0.8% by weight; mineral-vitamin mixture from 0.1 to 0.2% by weight; herbs from 0.01 to 0.05% by weight. Fat for coating (advantageous addition of a natural antioxidant, preferably beef or chicken fat) of 1 to 6% by weight.

Description

[0001] The invention relates to an animal feed and a method for preparing animal feed.

[0002] The invention belongs to the technical field that focuses on the technology for preparing animal feed.

[0003] This invention solves the technical problem of producing dried feed, which combines the properties of dry feed (crunchy and easy to store texture, convenient feeding) with those of wet feed (particularly freshness of components, low degree of processing).

[0004] The invention described in US2010143561 is known from the prior art, which relates to pet food with a specific concentration of butyric acid, 3-methylbutyric acid and / or their salts and their production process.

[0005] Also known is the invention described in EP3065557 as dry pet food with a core and an outer layer covering at least part of the core and composed of one or more layers, including an outer covering layer. The core contains: carbohydrates in a proportion of 20-90% of the core mass, including starch in a proportion of 5-50% of the core mass; protein in a proportion of 10-50% of the core weight; and fat in a proportion of 0-40% of the core weight. The outer covering layer consists of dry yeast extract (1-80% by weight); edible phosphate salt (0.5-60% by weight) selected from pyrophosphate, triphosphate, and their combinations; and other edible ingredients (0-95% by weight). The dry yeast extract is contained in the covering layer in a proportion of 0.1-1% / 1-5% by weight of the dry pet food.

[0006] Also known from the invention described in EP3288392 is dry pet food consisting of a meat analogue (20-100% by weight) and a sauce (0-80% by weight). The aforementioned meat analogue contains the following components: protein (10-60% by weight), with the proportion of non-animal protein in the total weight of the aforementioned protein being at least 40%; water (30-90% by weight); starch (0-15% by weight); and fat (0-20% by weight). If the meat analogue contains starch, the non-animal protein and starch are present in the meat analogue in a non-animal fat to starch weight ratio of more than 1:3, with the wet food product in this case containing yeast extract (0.1-3% by weight). This invention also describes the production process of the aforementioned feed.

[0007] Also known from international patent application W02018204497 is pet food containing protein, paramylon, and an adsorbent. The adsorbent in this feed was selected from a group consisting of the following components: activated carbon, silicate, native or modified cellulose, resistant starch, or combinations thereof. The process for preparing the feed described above involves the following steps: protein, paramylon, and adsorbent are mixed together, the mixture is heated to a temperature of at least 80°C, the heated mixture is allowed to cool for a certain time, and the resulting material is then optionally shaped and cut, and optionally, jelly and / or sauce are added to it.

[0008] The purpose of the invention is dried feed which combines the properties of dry feed (crispy and easy to store, convenient feeding) with those of wet feed (in particular, freshness of components, low degree of processing); the invention also relates to a production process for such a feed.

[0009] Such a feed combining the properties described here as the purpose of the invention and its manufacturing process is not known from the prior art. According to the (technical) solution of the filed invention, a needs-based drying process using a mild warm air stream makes the feed easily digestible and palatable, while simultaneously minimizing both the loss of valuable nutrients and the amount of potentially harmful (chemical) compounds. Microbiological safety is also ensured.

[0010] Compositions of meat and products of animal origin, as well as fish and crustaceans can serve as raw materials.

[0011] The selected raw materials and ingredients meet the animals' needs for important nutrients such as protein, fat, carbohydrates, fiber, vitamins and minerals.

[0012] According to the invention, the feed contains no animal meal, no preservatives, no artificial flavorings, colorings, or artificial flavor enhancers.

[0013] The addition of antioxidants (rosemary extract, tocopherols) allows the food to stay fresh longer and retain its taste benefits.

[0014] According to the invention, the food can be in the form of irregularly cubed croquettes with visible small pieces of fruit and vegetables. The dimensions of the croquettes are adapted to the individual target groups of animals and also depend on the choice of dies and cutting settings. They can be rectangular or square in shape. Their structure is compressed and elastic, with a fine sintered layer on the outside, making the food cubes dense and crispy.

[0015] The animal feed recipe according to the invention can be found in the table below: No. raw material Percentage of the recipe 1. Meat and products of animal origin 50-80% 1a.Meat - Skeletal muscles: 20-45% beef 0-30% chicken meat 0-10% Turkey meat 0-15% pork 0-8% Meat (depending on taste: goose, duck, game, guinea fowl, rabbit, veal, lamb) 10-20% 1b. Offal Liver (depending on taste: turkey, goose, duck, game, guinea fowl, rabbit, veal, lamb) 2-14% Hearts (depending on taste: turkey, goose, duck, game, guinea fowl, veal, lamb) 2-6% Stomachs (depending on taste: turkey, goose, duck, game, guinea fowl, veal, lamb) 2-6% Beef hearts 0-17% Beef liver 0-8% Beef stomachs 0-8% Beef kidneys 0-8% Pig lungs 0-8% pork liver 0-4% pork kidneys 0-4% Chicken hearts 0-7% Chicken liver 0-7% Chicken gizzards 0-7% 2. Fish and fish products: Fillet - skeletal muscles (depending on taste: salmon, cod) 4-26% Fish carcasses (depending on taste: salmon, cod) 4-36% 3. Molluscs and crustaceans Shrimp (depending on taste) 0-14% 4. Eggs 3-7% 5. Starch (depending on taste: pea or potato starch) 3-7% 6. Vegetables or fruit (depending on taste: carrots, pumpkin, spinach, blueberries, raspberries, pears, oranges, peas, sweet potatoes, tomatoes, cranberries, goji berries, apples, zucchini, broccoli, bananas, avocados, asparagus, root parsley, parsley leaves, berries, currants, beets, chokeberries) 0-10% 7. Vegetable glycerin 0-8% 8. Minerals (depending on taste: calcium carbonate, pentasodium triphosphate, potassium chloride, sodium chloride) 0-2% 9. Oils (depending on taste: salmon, linseed, black cumin oil) 0,1-2% 10. Powdered cellulose 0,1-2% 11. Functional ingredients (depending on taste): Inulin from chicory, lecithin, dried brewer's yeast, yeast products, hemp seeds, plantain seeds, flax seeds, spirulina, Yucca schidigera, green-lipped mussel, fructooligosaccharides, seaweed, glucosamine, chondroitin sulfate, turmeric, glutamine, choline chloride, taurine, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorn, white mulberry, wild rose, black cherry, sea buckthorn) 0, 01-0, 8 12. Mineral-vitamin mixture 0,1-0,2% 13. Herbs (depending on taste: dried rosemary, dried basil, green tea, dried marigolds, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip) 0,01-0,05% 14. Fat for coating with the addition of a natural antioxidant: (beef or chicken fat) 1-6% (percentage value based on the product quantity after drying

[0016] The essence of the invention is an animal feed whose raw material contains the following components: meat and products of animal origin from 50 to 80% by weight; fish and fish products from 4 to 36% by weight; molluscs and crustaceans from 0 to 14% by weight; poultry eggs from 3 to 7% by weight; starch from 3 to 7% by weight; vegetables and / or fruits from 0 to 10% by weight; vegetable glycerin from 0 to 8% by weight; mineral ingredients from 0 to 2% by weight; oils from 0.1 to 2% by weight; powdered cellulose from 0.1 to 2% by weight; functional ingredients from 0.01 to 0.8% by weight; mineral-vitamin mixture from 0.1 to 0.2% by weight; herbs from 0.01 to 0.05% by weight. Fat for coating (addition of a natural antioxidant is advantageous, preferably beef or chicken fat) from 1 to 6% by weight.

[0017] It is advantageous if meat and products of animal origin contain skeletal muscles and / or offal, where skeletal muscles consist of beef from 0 to 30% by weight; chicken meat from 0 to 10% by weight; turkey meat from 0 to 15% by weight; pork from 0 to 8% by weight; the mixed meat of another species in any proportions (advantageously goose, duck, game, guinea fowl, rabbit, veal, lamb) from 10 to 20% by weight; where meat and products of animal origin contain the following offal: liver (advantageously from turkey, goose, duck, game, guinea fowl, rabbit, veal, lamb) from 2 to 14% by weight; hearts (advantageously from turkey, goose, duck, game, guinea fowl, veal, lamb) from 2 to 6% by weight; Stomachs (preferably turkey, goose, duck, game, guinea fowl, veal, lamb) from 2 to 6% by weight; beef hearts from 0 to 17% by weight;Beef livers from 0 to 8% by weight; beef stomachs from 0 to 8% by weight; beef kidneys from 0 to 8% by weight; pork lungs from 0 to 8% by weight; pork livers from 0 to 4% by weight; pork kidneys from 0 to 4% by weight; chicken hearts from 0 to 7% by weight; chicken livers from 0 to 7% by weight; chicken stomachs from 0 to 7% by weight.;

[0018] It is advantageous if the fish and fish products contain skeletal muscle (preferably from cod or salmon) from 4 to 26% by weight; and fish carcasses (preferably salmon or salmon) from 4 to 36% by weight).

[0019] It is advantageous if the crustaceans are shrimp.

[0020] It is advantageous if the starch is obtained from peas or potatoes.

[0021] It is beneficial to use specific vegetables or fruits, or a mixture of the following vegetables or fruits in any proportion: carrots, pumpkin, spinach, blueberries, raspberries, pears, oranges, peas, sweet potatoes, tomatoes, cranberries, goji berries, apples, zucchini, broccoli, bananas, avocados, asparagus, root parsley, parsley leaves, berries, currants, beets, and chokeberries.

[0022] It is advantageous to use specific functional ingredients or a mixture of the following ingredients in any ratio: inulin from chicory, lecithin, dried brewer's yeast, yeast products, hemp seeds, plantain seeds, linseed, spirulina, yucca schidigera, green-lipped mussel, fructooligosaccharides, marine algae, glucosamine, chondroitin sulfate, turmeric, glutamine, choline chloride, taurine, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorn, white mulberry, wild rose, black cherry, sea buckthorn.

[0023] It is advantageous to use specific plants or a mixture of the following herbs in any desired proportions: dried rosemary, dried basil, green tea, dried marigolds, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip.

[0024] The essence of the invention is a method for producing animal feed according to the recipe described above. The production process comprises the following steps: First, the raw material of animal origin is ground to a grain size of 5 to 8 mm. The raw material is then pre-mixed for 2-4 minutes, after which the ingredients containing starch of plant origin and minerals are added during continuous stirring. The stirring process continues for another 5-10 minutes, followed by the heating process (target temperature: 5°C). The heating process continues – this time under vacuum conditions (up to 70%) – for 5-10 minutes. The stuffing is then conveyed to the forming machine, where the stuffing strips are formed. These are then blanched. The blanched strips are cut into pieces and then pre-dried for 10-15 minutes at a temperature of 80 to 140°C.The cut pieces (croquettes) then undergo the main drying process for 150-180 minutes at a temperature of 80-130°C. This is followed by the coating process. This involves placing the croquettes in a container where they are mixed at a pressure of 200-1000 mbar. At the same time, they are coated with fat and a natural flavor enhancer (“palatant”) for 3-6 minutes. This coating comprises 1-6% of the product mass. The cooling process then follows. This process lasts until the croquettes reach ambient temperature.

[0025] It is advantageous if blanching takes place in a steam tunnel where the steam temperature reaches values ​​of 80 to 100°C, the steam throughput is 220-350 kg / h and the speed of the conveyor belt with stuffing in the tunnel is 1.5 to 3.5 m / min.

[0026] It's advantageous if the blanched stuffing strips are cut in the steam tunnel using rotary knives. This type of knife is advantageous.

[0027] It is advantageous if the blanched stuffing strips are cut into pieces with a length of 5-20 mm.

[0028] It is advantageous if pre-drying takes place in a convection drying oven. This oven is equipped with conveyor belts on which the cut stuffing pieces are placed. Furthermore, the conveyor speed reaches values ​​of 2.5 to 5.5 m / min, and fans ensure forced air circulation.

[0029] It is advantageous if the main drying process takes place in a convection drying oven. This oven is equipped with conveyor belts on which the croquettes are placed. Furthermore, the conveyor speed of the belt reaches values ​​of 30 to 91 m / min, and fans ensure forced air circulation.

[0030] It is advantageous if croquettes are coated with fat of animal origin (liver extract and / or addition of natural antioxidants are beneficial), whereby the coating process must take place at a temperature of 50 to 60°C.

[0031] It is advantageous if a natural flavor enhancer (“palatant”) is added to the fat during the coating process. Example 1

[0032] The invention has been realized in an advantageous embodiment as a goose meat feed portion with a mass of 1000 kg without the addition of glycerin according to the recipe from the table below: Components Percentage of the recipe Raw material of animal origin goose meat 12% Goose hearts 6% Goose liver 4% goose gizzards 4% beef 17% Beef hearts 5% Beef stomachs 4% chicken meat 10% Chicken hearts 4% Chicken liver 4% pork 6% Pig lungs 2% pork kidneys 2% Chicken eggs 5% Ingredients of plant origin Goji berries 0,1% linseed 0,1% Yucca schidigera 0, 02 % seaweed 0,02% Dried rosemary 0, 02 % carrot 1, 8 spinach 0,1% Pear 0,1% blueberries 0,1% Raspberries 0,1% tomato 0,1% orange 0,1% Peas 0,1% Functional ingredients Calcium carbonate 0,8% Sodium chloride 0,3% Pentasodium triphosphate 0,15% potassium chloride 0,1% Powdered cellulose 0,12% Mineral-vitamin mixture 0,1% Plantain seeds 0,1% Dried brewer's yeast 0,1% Lecithin 0,1% Inulin from chicory 0,1% Natural antioxidant 0,055% Glucosamine 0, 02 % Chondroitin sulfate 0, 02 % Pea starch 4,945% Green-lipped mussel 0, 02 % Grease for coating chicken fat 5,21% Example 2

[0033] The invention has been realized in an advantageous embodiment as a lamb feed with a mass of 1000 kg with the addition of glycerin according to the recipe from the table below: Components Percentage of the recipe Raw material of animal origin Lamb liver 12% lamb 10% Lamb hearts 4% Beef hearts 15% Beef stomachs 6% beef 5% Pig lungs 6% pork 6% pork liver 3% pork kidneys 3% Chicken hearts 5% Chicken liver 5% Chicken eggs 5% Ingredients of plant origin Dried carrot 2,8% Plantain seeds 0,1% Dried rosemary 0,02% Functional ingredients Inulin from chicory 0,1% Pea starch 3% Vegetable glycerin 2% Calcium carbonate 0,8% Sodium chloride 0,3% Pentasodium triphosphate 0, 15 % potassium chloride 0,095% Powdered cellulose 0,28% Mineral-vitamin mixture 0,1% Dried brewer's yeast 0,1% Lecithin 0,1% Natural antioxidant 0,055% Grease for coating chicken fat 5% Example 3

[0034] In one advantageous embodiment, the invention was realized as a process for animal feed production according to the recipe described in Example 1. In this process, the raw material of animal origin and plant ingredients were first fed into the meat grinder, where they were ground using a cutting device. The raw material was premixed by the upper meat grinder screw, which was then expelled toward the lower screw. A rotating movement of this screw then fed the raw material to the sieves (with a mesh size of 7 mm) and knives. Subsequently, the raw material, ground to a grain size of 7 mm, was conveyed by a belt to the screw conveyor, which then fed it into the mixer. The raw material was then premixed. This process took 4 minutes. Functional ingredients were then added to the mixer.After a mixing time of 5 minutes and with continued constant stirring, the raw material was heated. This process lasted 4 minutes. During the next 4 minutes, mixing took place under vacuum conditions (70%). Once the portion was fully mixed, the stuffing was ejected into a buffer tank and then transported to forming machines by screw pumps. The plant used to illustrate this invention example is equipped with forming machines to which the previously prepared stuffing is fed. The dies of the forming machines are set to 10 mm. The upper rollers of the forming machines, running at a speed of 50 Hz, expel the stuffing downwards, and the lower rollers expel the stuffing toward the die at a speed of 45 Hz. The formed stuffing strips were then blanched in a steam tunnel at a temperature of 95°C, a steam throughput of 300 kg / h, and a belt speed of 2 m / min.The belt speed was adjusted to prevent individual rows from sticking together and any gaps between them. The blanched stuffing strips were then transported by a conveyor belt towards the rotating knives, which cut them to the desired shape. The cutting length was set to 10 mm. The cut pieces (croquettes) were pre-dried. This process took place in a convection drying oven. The drying oven equipment consisted of two burners with heaters, four fans for forced air circulation, a fan for humid air removal, and three stacked product conveyor belts. The temperature was adjusted for each individual zone, with a burner assigned to each zone. The essence of pre-drying is to create a fine sintered layer on the surface of the croquette.A sinter layer that is too thick could impair the external appearance of the individual pieces, making it difficult to drain water from the product itself and to coat. Conversely, a sinter layer that is too weak or lacking could result in the croquettes being too brittle and thus poorly shaped, resulting in larger amounts of waste. Belt speed control affects the layer thickness of the product fed into the drying oven. Pre-drying took place at a temperature of 100°C, the speed of the individual belts was 3.5 m / min, and the circulating fans operated at 100% capacity. The entire pre-drying process lasted 12 minutes. The pre-dried croquettes fell onto the vibrating table.From there, they were fed to the pivoting arm via a vertical pendulum bucket elevator, which evenly distributed them across the entire width of the upper belt of the second convection drying oven. At this point, the main drying phase began. The second drying oven was equipped with four burners with heaters, eight fans for forced air circulation, an exhaust fan for the cooling zone, a humid air exhaust fan with energy control, and three stacked croquette conveyor belts. The temperature was set for each individual zone, with a burner assigned to each zone. During this production phase, the parameters were adjusted to achieve the expected moisture and product water activity. The belt speed was set separately for each of the three levels.The control of the belt speed affects the layer thickness of the product fed into the drying oven. In the final phase of this process, the croquettes were transported through the cooling chamber, which is located in the post-cooling section of the last belt in the drying oven. During this phase, the drying temperature was 95°C, the speed of the individual belts was set to 50 m / min, and the circulation fans operated at 100% capacity. The entire main drying process lasted 160 minutes. Once cooled, the croquettes fell onto the vibrating table. From there, they were fed in sequence into the hopper of the coating machine by a vertical pendulum bucket elevator. At this point, the fat coating phase began using the coating machine, which repeatedly coated the individual target croquette portions.The main components of the machine used are: a hopper, a coating chamber with two paddle agitators, a blower with a heater, a vacuum pump, and three liquid containers (two of which are heated). The machine used is equipped with a liquid and powder coating system. The feed portion flowed from the hopper into the coating chamber. The air pressure in the chamber was reduced to 600 mbar. The chicken fat, along with the addition of natural antioxidants, was then metered through the nozzles at a temperature of 50°C. During this time, the agitators rotated continuously. After this time (i.e., after 4 minutes), the pressure in the chamber was equalized to atmospheric pressure. This allowed the fat to penetrate the substance of the croquettes. The amount of liquid used represented 4% of the total mass of the croquettes.After this entire production cycle, the coated product portion (croquette portion) fell into the buffer tank, from which it was fed to the vibrating conveyor and then transferred to the cooling belt. At this point, the drying process began. The croquettes piled onto the cooling belt were cooled by an exhaust fan that drew in the ambient air. This process continued until the temperature of the croquettes equalized to the ambient temperature. This took [how many?] minutes. Once the product had passed through the cooling tunnel, it was fed to the packaging machine via the vertical pendulum bucket elevator. By implementing the invention based on this example, 500 kg of croquettes were produced. QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] US 2010143561

[0004] EP 3065557

[0005] EP 3288392

[0006] WO 02018204497

[0007]

Claims

[1] Animal feed with the following raw materials of animal origin: meat and products of animal origin from 50 to 80% by weight; fish and fish products from 4 to 36% by weight; molluscs and crustaceans from 0 to 14% by weight; poultry eggs from 3 to 7% by weight; with ingredients of plant origin such as herbs from 0.01 to 0.05% by weight; vegetables and / or fruit from 0 to 10% by weight; with functional ingredients such as starch from 3 to 7% by weight; with mineral ingredients from 0 to 2% by weight; with oils from 0.1 to 2% by weight; with vegetable glycerin from 0 to 8% by weight; with other functional ingredients from 0.01 to 0.8% by weight; powdered cellulose from 0.1 to 2% by weight; Mineral-vitamin mixture from 0.1 to 0.2% by weight; fat for coating (addition of a natural antioxidant is preferred, preferably beef or chicken fat) from 1 to 6% by weight. [2] Animal feed according to claim 1 characterized bythat the meat and products of animal origin contain skeletal muscles and / or offal, with skeletal muscles consisting of beef from 0 to 30% by weight; chicken meat from 0 to 10% by weight; turkey meat from 0 to 15% by weight; pork from 0 to 8% by weight; the mixed meat of another species in any proportions (preferably goose, duck, game, guinea fowl, rabbit, veal, lamb) from 10 to 20% by weight; with meat and products of animal origin containing the following offal: liver (preferably from turkey, goose, duck, game, guinea fowl, rabbit, veal, lamb) from 2 to 14% by weight; hearts (preferably from turkey, goose, duck, game, guinea fowl, veal, lamb) from 2 to 6% by weight; Stomachs (preferably turkey, goose, duck, game, guinea fowl, veal, lamb) from 2 to 6% by weight; beef hearts from 0 to 17% by weight; beef livers from 0 to 8% by weight;Beef stomachs from 0 to 8% by weight; beef kidneys from 0 to 8% by weight; pig lungs from 0 to 8% by weight; pig livers from 0 to 4% by weight; pig kidneys from 0 to 4% by weight; chicken hearts from 0 to 7% by weight; chicken livers from 0 to 7% by weight; chicken stomachs from 0 to 7% by weight.; [3] Animal feed according to claim 1 or 2 characterized by that fish and fish products contain skeletal muscle (preferably from cod or salmon) from 4 to 26% by weight; and fish carcasses (preferably from salmon or cod) from 4 to 36% by weight. [4] Animal feed according to claim 1, 2 or 3 characterized by that the crustaceans are shrimp. [5] Animal feed according to claim 1, 2, 3 or 4 characterized by that the starch is obtained from peas or potatoes. [6] Animal feed according to claim 1, 2, 3, 4 or 5 characterized bythat specific vegetables or fruit, or a mixture of the following vegetables or fruit is used in any proportion: carrot, pumpkin, spinach, blueberries, raspberries, pear, oranges, peas, sweet potato, tomato, cranberries, goji berries, apple, zucchini, broccoli, banana, avocado, asparagus, root parsley, parsley leaves, berries, currants, beetroot, chokeberries. [7] Animal feed according to claim 1, 2, 3, 4, 5 or 6 characterized bythat the specific functional ingredients or a mixture of the following ingredients are used in any proportion: inulin from chicory, lecithin, dried brewer's yeast, yeast products, hemp seeds, plantain seeds, linseed, spirulina, yucca schidigera, green-lipped mussel, fructooligosaccharides, seaweed, glucosamine, chondroitin sulfate, turmeric, glutamine, choline chloride, taurine, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorns, white mulberries, wild rose, black cherry, sea buckthorn. [8] Animal feed according to claim 1, 2, 3, 4, 5, 6 or 7 characterized bythat when it comes to herbs, specific plants or a mixture of the following herbs can be used in any ratio: dried rosemary, dried basil, green tea, dried marigolds, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip. [9] A method of manufacturing animal feed according to the recipe according to any one of claims 1 to 8, comprising the following process steps: first, the raw material of animal origin and ingredients of plant origin are ground to a particle size of 5 to 8 mm; then, the raw material is pre-mixed for 2-4 minutes, after which functional ingredients are added during a continuous stirring process; during the stirring process, which continues for a further 5-10 minutes, the heating process begins (target temperature: 5°C); the heating process is continued, this time in vacuum conditions (up to 70%), for 5-10 minutes, then the stuffing is conveyed to the forming machine, where the stuffing strips are formed; these are then blanched; the blanched strips are cut into pieces and then pre-dried for 10-15 minutes at a temperature of 80 to 140°C;The cut pieces (croquettes) then undergo primary drying for 150-180 minutes at a temperature of 80-130°C. This is followed by the coating process; this involves placing the croquettes in a container where they are mixed at a pressure of 200-1000 mbar, while simultaneously coating them with fat for 3-6 minutes, with the coating comprising 1-6% of the product mass. This is followed by the cooling process; this process lasts until the croquettes reach ambient temperature. [10] Manufacturing process according to claim 9 characterized by that blanching takes place in a steam tunnel where the steam temperature reaches values ​​of 80 to 100°C, the steam flow rate is 220-350 kg / h and the speed of the conveyor belt with stuffing in the tunnel is 1.5 to 3.5 m / min. [11] Manufacturing method according to claim 9 or 10 characterized byThe blanched stuffing strips are cut in the steam tunnel with rotating knives. This type of knife is advantageous. [12] Manufacturing method according to claim 9, 10 or 11 characterized by that the blanched stuffing strips are cut into pieces with a length of 5-20 mm. [13] Manufacturing method according to claim 9, 10, 11 or 12 characterized by Pre-drying takes place in a convection drying oven. This oven is equipped with conveyor belts on which the cut stuffing pieces are placed. The conveyor belt speed reaches values ​​of 2.5 to 5.5 m / min, and the fans in the oven ensure forced air circulation. [14] Manufacturing method according to claim 9, 10, 11, 12 or 13 characterized bythat the main drying takes place in a convection drying oven, which is equipped with conveyor belts on which the croquettes lie, the conveyor belt speed reaches values ​​of 30 to 91 m / min and the fans in the drying oven ensure forced air circulation. [15] Manufacturing method according to claim 9, 10, 11, 12, 13 or 14 characterized by that the croquettes are coated with fat of animal origin (liver extract and / or addition of natural antioxidants are advantageous), with the coating process taking place at a temperature of 50 to 60°C. [16] Manufacturing method according to claim 9, 10, 11, 12, 13, 14 or 15 characterized by that a natural flavor enhancer (“palatant”) is added to the fat during the coating process.