Method for producing a beef snack for pets

Abstract

The subject of the application is a method for producing a beef snack for pets, in which the raw material in the form of frozen beef lungs is sliced ​​to a thickness of 2 - 5 mm, preferably 2 mm, and ground in a grinder using a mesh of ¨ 2 - 8 mm, preferably 5 mm, the grinding is carried out at a temperature not exceeding 12°C for at least 10 - 15 minutes until a uniform, homogeneous mass is obtained, then the weighed ingredients are dosed into the grinder, i.e. ovalbumin, micronized deer antlers, potato starch E1414, pentasodium triphosphate E451, beef collagen protein and table salt and further mixed for at least 5 minutes, and after mixing the mass is formed into bars with a diameter of 4 - 8 cm, preferably 5 cm, which are sent for thermal treatment in a cooking kettle at a temperature of 85°C, until in the geometric center of the bar min. temp.75°C for 20 minutes, after which the bars are cooled in water at 15°C until the temperature in the geometric centre of the bars is 30°C, the casings are removed, they are cut into 4 mm thick slices and dried by convection or freeze-drying to a moisture content of no more than 4% - 6.0%, and after drying the product is stabilized for 10 - 24 hours and then packed.

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