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178 results about "Vegetarian food" patented technology
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Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products, such as milk and cheese, are permitted. For lacto vegetarianism, the earliest known type of vegetarianism (recorded in India), dairy products, such as milk and cheese, are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char. There are also partial vegetarians who do not eat meat but may eat fish.
Novel microalgal food compositions
InactiveUS20120128851A1Great tasteLower levelDough treatmentSpread compositionsGluten-free foodsBiomass
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.
Owner:TERRAVIA HLDG INC
Vegetarian foodstuff containing entrapped viable algae
A food composition containing viable algae. The food composition includes primarily entrapped living algae cells capable of photosynthetic multiplication which increases the nutritional content of the food composition. Further disclosed is a food composition including primarily fibrous structures containing living algae cells capable of photosynthetic multiplication within the fibrous structures. Further disclosed are methods for producing the compositions, the methods including the steps of: (a) suspending live algae cells in a suitable medium; (b) placing the suspended live algae cells into a setting bath; and (c) incubating to form entrapped living algae cells. In some cases the method further includes the step of bubbling a gas through the setting bath.
Owner:ALGAL
Vegetable protein meat analog
Owner:CAVALLINI VINCENT +2
Vegetarian lunch meat and preparation method and equipment thereof
The invention relates to vegetarian lunch meat and a preparation method thereof. The preparation method comprises the following steps of: mixing raw materials of 60 to 70 percent of low-temperature defatted soy flour, 5 to 10 percent of wheat gluten, 10 to 20 percent of isolated soy protein powder and 10 to 15 percent of low-temperature soya bean meal and / or 5 to 8 percent of bean dregs, read yeast rice accounting for 1 to 2 weight percent of the raw materials and water accounting for 50 to 60 weight percent of the raw materials; under the conditions of high temperature, high pressure and high shear force and the propulsion of a screw, and repeatedly mixing, extruding and shearing to make the fiber structures of the raw materials change to form a blank with a structure similar to a meat fiber structure, wherein the pressure is 1 to 1.2MPa, and the temperature is divided into three sections, namely a feeding section between 100 and 130 DEG C, a middle section between 130 and 170 DEG C and a discharging section between 170 and 180 DEG C; frying the raw materials, and blending with 1 to 3 percent of seasoning; and pressurizing for forming, and sterilizing. The vegetarian lunch meat has all nutrient components of soybeans, does not contain any chemical additive and preservative, is the optimal food for hyperpietics, diabetics and obese people, and does not generate waste water or waste residue.
Owner:刘健
Compositions consisting of blended vegetarian proteins
InactiveUS20080206430A1Affect digestibilityAffect protein qualityVegetable proteins working-upFood ingredient functionsNutrition supplementationPea protein
A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements.
Owner:NATURAL ORGANICS
Safe veggie prep protective glove for food preparation
InactiveUS20130180022A1Reliable handlingPowerfulEye treatmentProtective garmentEngineeringFood preparation
A partial glove is provided for use in preparing vegetables which is easy to put on and take off, which provides underside gripping features for preventing vegetable slippage and which provides protection against cutting or abrading during vegetable preparation.
Owner:BAUNGARTGER DARIUS
Vegetable protein meat analog
InactiveUS20050003071A1Quality improvementProteins working-up by texturisingFood ingredientsMild heatAdditive ingredient
The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.
Owner:SOLAE LLC
Organic vegan protein shakes
The present invention relates to Organic Vegan Protein sports drinks and shakes formulated from 100% organic and natural plant-based ingredients with the highest grade of protein, vitamins, minerals and other nutrients. The Organic plant proteins used in the drinks and shakes are predominantly, Organic Hemp Powder, Organic Pea Powder and Organic Vegan powder (made from a mixture of Organic seed sprouts). Organic Soy milk and Organic Almond milk provide additional sources of proteins in the shakes. The shakes are packaged in ready to drink (R-T-D) tetra pack containers.
Owner:SMITH ROGELIO A
Vegetarian food and preparation method thereof
InactiveCN102578591AIncreased vegetable protein contentLess fatFood preparationCelluloseShiitake mushrooms
The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.
Owner:陈研库
Palatability Enhancers for Pet Food and Methods of Manufacture
InactiveUS20080085350A1Improve palatabilityMeat/fish preservationConfectioneryBiotechnologyCompanion animal
A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or vegetarian digest composition. Companion animal food products containing the palatability enhancer are also disclosed.
Owner:APPLIED FOOD BIOTECH
Barbecue seasoning
Owner:邹围
Vegetable protein meat analog
The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.
Owner:SOLAE LLC
Mushroom flavoring product and preparation method thereof
ActiveCN103859348ARich flavorDeliciousFood shapingFood preparationMonosodium glutamateAdditive ingredient
The invention relates to a mushroom flavoring product and a preparation method. The mushroom flavoring comprises the following ingredients by weight part: 2-15 parts of mushroom powder, 20-50 parts of monosodium glutamate, 0.2-3 parts of disodium nucleotide, 0.5-5 parts of yeast extract, 0.5-5 parts of hydrolysis vegetable protein, 2-8 parts of starch maize, 3-10 parts of white sugar and 20-60 parts of salt. The mushroom flavoring product has the advantages that the nutrition is abundant, the form is good, the local flavor is rich, the mouthfeel is delicious and natural, the product instant performance is good, pan-sticking problem can not be generated by long time heating; the moisture absorbing resistance of the product is good, the ingredients are suitable for vegetarian, and the mushroom flavoring product does not contain unpopular edible elements such as meat, onion and garlic, and is suitable for most population.
Owner:ANGELYEAST CO LTD
Non-beany high protein meat-like vegetarian food and preparation method thereof
InactiveCN104207035AEfficient degradationNo beany smellFood preparationVegetarian ingredientsBiotechnologyRed yeast rice
The invention discloses non-beany high protein meat-like vegetarian food and a preparation method thereof. The non-beany high protein meat-like vegetarian food is mainly prepared from, by weight, 45 to 55 parts of raw soybean meal, 11 to 17 parts of low temperature soybean meal, 10 to 20 parts of isolated soy protein powder, 15 to 25 parts of wheat gluten and 1 to 3 parts of red yeast rice powder. The method includes the steps of mixing all of the raw materials, adding water, stirring, and extruding for forming a strip semi-finished product; drying, soaking in seasoning water, dehydrating, spin-drying, frying at high temperature, pickling with a pickling agent, uniformly mixing after adding egg white powder, bagging, vacuumizing, and finally obtaining a finished product after performing high temperature sterilization. The relative content of beany flavor substances of volatile substances of the non-beany high protein meat-like vegetarian food is reduced to 14.76%, so that people can hardly taste the beany flavor.
Owner:河南中豫控股有限公司
Vegetarian whole meal powder with physical conditioning function and preparation method thereof
InactiveCN107212394ARetain nutrientsMake up for sub-health diseasesFood scienceMeal powderCooking & baking
The invention discloses vegetarian whole meal powder with physical conditioning function and a preparation method thereof, and belongs to the field of health food, the vegetarian whole meal powder comprises coarse cereals, seeds, beans, nuts, fruits and fungi; the vegetarian whole meal powder is prepared from 99 vegetarian food ingredients by scientific proportioning and low temperature baking, has the advantages of full retention of plant's inherent nutrients, and component coordination, fully provides 46 daily absorption nutrients including 13 trace elements needed for human body, makes up a variety of sub-health diseases caused by nutritional imbalance of the human body, has good conditioning function for various types of sub healthy conditions, and has wide applicability.
Owner:四川德辉企业管理有限公司
Vegetarian microcapsules
Owner:DSM NUTRITIONAL PROD
Nutritive soybean protein vegetarian meat and preparation method thereof
InactiveCN105767456AAppropriate tasteHigh degree of imitation meatCheese manufactureVegetable proteins working-upNutritive valuesFlavor
The invention relates to the field of food processing and especially relates to nutritive soybean protein vegetarian meat and a preparation method thereof. The nutritive soybean protein vegetarian meat is prepared from the following raw materials in percentage by weight: 40-55% soybean vegetable protein, 8-15% of isolated soybean protein, 8-10% of black sesame seeds, 5-8% of Sophora japonica flowers, 3-5% of apricot kernels, 2-5% of black fungus, 0.8-0.9%of xanthan gum, 3-5% of gluten powder, 6-7% of longan powder, 10-15% of water and 3-5% of soybean oil. Original nutritive values and healthcare functions of the nutritive soybean protein vegetarian meat are utilized in the preparation method disclosed by the invention while a refreshing flavor is produced for the nutritive soybean protein vegetarian meat. Vegetarian-meat balls made of the nutritive soybean protein vegetarian meat are high in meat imitation degrees and appropriate in viscoelastic gel hardness; moreover, the vegetarian-meat balls are comparable to real meat balls in senses of chewing, textures and flavors, and are free of beany flavors, appropriate in taste, mellow and delicious in flavor as well as low in preparation cost. More abundant healthcare choices can be provided to the consumers by the nutritive soybean protein vegetarian meat as a vegetarian food.
Owner:FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
Method for preparing peanut protein and simultaneously extracting original raw peanut oil as well as tissue protein at low temperature
ActiveCN101347176AHigh nutritional valueNutritional value does not affectVegetable proteins working-upEdible oils/fatsTissue proteinCholesterol
The invention discloses a method for preparing a peanut protein at a low temperature and extracting original peanut oil and histone synchronously. The method comprises the following steps: peanuts go through secondary physical pressing in a single-screw oil press to obtain peanut protein powder and crude oil; the peanut protein powder is extruded and puffed in a double-screw extruder to obtain the histone; the crude oil is made into the original peanut oil after the processes of vacuum drying, standing and freezing at a constant temperature, filtering at a constant pressure, and twice finely filtering by a multi-layer vegetable fiber. The method of the invention can synchronously extract the original peanut oil and the histone; the prepared original peanut oil meets the national class 1 pressing standard; the prepared peanut protein structure, that is the histone is characterized by high vegetable protein, high fiber, low fat, no cholesterol, fragrant smell, etc., which can be directly prepared into vegetarian food or food vegetable protein additive material after being further processed. The method can realize the large-scale industrial production.
Owner:QINGDAO CHANGSHOU FOOD
Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof
The invention relates to a vegetarian food type meat flavor yeast extract and a preparation method thereof. The preparation method of the vegetarian food type meat flavor yeast extract comprises the following steps: (1) adding and mixing the yeast extract and accessory materials into a reaction vessel; and (2) making the mixture obtained in the step (1) have heating reaction for 15 to 60 minutes at the pH between 5.0 to 7.0 and the temperature between 105 and 135 DEG C in the reaction vessel. The fragrance and the mouth feeling of the yeast extract can be enhanced according to the heat reaction technology of the method of the invention, the feature fragrance and the application effect are improved, and the obtained yeast extract products can effectively improve the mouth feeling of the end products, can enhance the flavor and can improve the nutritive value when being added into various dishes and fillers. The invention has the advantages that the yeast extract contains no meat content, simultaneously has intense fragrance and mouth feeling, and can be used in vegetarian food.
Owner:安琪酵母(柳州)有限公司
Pleurotus eryngii sauce and preparation process thereof
InactiveCN102726706ASolve the contradiction that the supply is limited by the growth cycleMaintain nutrientsFood preparationPleurotusSOYBEAN SEED OIL
The present invention provides a pleurotus eryngii sauce and a preparation process thereof, and relates to an assistant food and a preparation method thereof. The pleurotus eryngii sauce contains the following components, by weight, 40-60 parts of pleurotus eryngii, 6-12 parts of a soy protein dry product, 8-12 parts of bean paste, 10-18 parts of soy sauce, 6-12 parts of soybean oil, 4-8 parts of white granulated sugar, and 0.6-1.4 parts of monosodium glutamate. The pleurotus eryngii sauce of the present invention has the following advantages that: the pleurotus eryngii sauce is a delicious vegetarian product; the raw materials of the pleurotus eryngii sauce are not subjected to the drying treatment, such that nutritional ingredients of the fresh pleurotus eryngii can be maintained; the obtained finished product is the fine particle product or the pulpy product, such that the product can be easily absorbed by old man, children and weakling so as to provide a wide application range for people in all ages; the product can be adopted as the assistant ingredient for eating rice and noodles, and the stuffing for steamed breads and other foods, and is the healthy and delicious food; with the product, the need of the people on the pleurotus eryngii throughout the year can be met, and the contradiction between the supply and the growth cycle of the pleurotus eryngii can be solved.
Owner:福建绿宝食品集团有限公司
Empty capsule and preparation method thereof
ActiveCN103656655AImprove stabilityReduce moisture contentPharmaceutical non-active ingredientsCapsule deliveryBiotechnologySomatotropic hormone
The invention discloses an empty capsule and a preparation method thereof. The empty capsule is high in stability, good in medicine compatibility and free of mutual effect. The empty capsule disclosed by the invention is low in water content and high in hygroscopicity resistance, so that content is unlikely to cake, and the shell of the capsule is unlikely to deform, harden and crisp for disintegration. The empty capsule has low requirements on storage conditions, does not crisp in low humidity environments and has good stability at a high temperature, and the body of the capsule does not deform. The raw materials of the empty capsule come from non-animal sources, thus no potential risk of accumulated growth hormone or medicine remaining in animals exists, and the empty capsule accords with the requirements of vegetarianism, special culture and religion.
Owner:JIANGSU LEFAN CAPSULE
Animal nutrition pelletized feedstuff and preparation method thereof
InactiveCN1568742AIncrease nutritionShortened growth periodFood processingAnimal feeding stuffBiotechnologyAnimal husbandry
The invention provides an animal nutrition pelletized feedstuff and preparation method thereof, wherein the feed stuff is prepared from rice straw stem, maize stalk, banana stems, red radish, soya bean waste, pachyrhizus, cassava, sugar-cane, rank grass, beef-wood, oxytetracycline, honeysuckle flower, wild chrysanthemum flower, erythrocin, lycine, banthionine, threonine, yeasts, sea fish meal, and fresh water fish.
Owner:陈云
Vegetable meat sausage and preparation method thereof
PendingCN112244267ALow in proteinSmall smellFood coatingLipidic food ingredientsBiotechnologyVegetable oil
The invention belongs to the field of food, and provides a vegetable meat sausage and a preparation method thereof. The vegetable meat sausage comprises the following raw materials by weight: 15-40% of vegetable protein, 10-20% of vegetable oil, 1-5% of water-soluble colloid, 1-10% of starch, 0.2-5% of an emulsifier, 0.1-1% of a flour product improver, 1-10% of seasonings and essence and the balance of ice water. The vegetable meat sausage is prepared by adding seasonings and non-meat-source essence and performing chopping, stirring, filling or high-temperature sterilization and packaging processes. The process formula of the prepared vegetable meat sausage can be used for preparing sausages, vegetable meat hams or vegetable meat products with other shapes or filling modes. The vegetable meat sausage has the unique elastic and crisp feeling and shredded meat feeling of the chopped meat sausage, has the protein content up to 20% or above, and is a high-protein vegetarian product.
Owner:苏州闻达食品配料有限公司
Method for manufacturing prosage by adopting soy isolate protein
The invention relates to the technical field of food, and specifically discloses a method for manufacturing prosage by adopting soy isolate protein. According to the invention, health soy isolate protein with high nutrition is taken as the main raw material, the prosage is manufactured by adopting process steps including chopping, pulping, vacuum stuffing making, filling casing, steaming and the like, and the method is a novel processing method for manufacturing sausage by combining soy isolate protein and casing. The novel vegetarian food filled with protein plasma manufactured by the method provided by the invention provides abundant product choices for vast vegetarians. The prosage made by adopting the casing has the advantages of convenience, safety and sanitation during packaging and use, requirements of vegetarian food for health are met, and demand of consumers for safety and sanitation is also met.
Owner:HENAN KERY FOOD TECH
Barbecue seasoning
The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.
Owner:邹围
Nutritional and healthy health care product
The invention relates to an orally taken nutritional and healthy health care product which comprises 16 groups of foods which are not same completely, wherein each group of foods comprises one type of aquatic seafood materials, one type of animal-based materials and two types of vegetables, fruits and beans. The nutritional and healthy health care product provided by the invention has the functions of supplementing qi and blood, nourishing yin and yang, tonifying internal organs and benefiting brain, and is a nutritional and healthy health combination meeting a healthy and scientific diet method requiring food diversity and outstanding vegetarian foods matched with meat.
Owner:杨明华
Vegetarian food raw material meat analog food formula and processing method thereof
InactiveCN111528481AHigh in nutrientsGood for healthFood shapingFood ingredient as gelling agentBiotechnologyTomatine
The invention provides a vegetarian food raw material meat analog food formula which is prepared from the following components in parts by weight: 30-40 parts of soybean proteins, 20-30 parts of peanut proteins, 15-25 parts of wheat gluten, 10-15 parts of purified water, 5-8 parts of dietary fibers, 4-7 parts of starch, 3-5 parts of edible fungi, 2-4 parts of meat analog gel, 1-3 parts of edible oil, 0.5-0.9 part of seasoning, 0.4-0.7 part of trace elements and 0.2-0.4 part of tomatin. The vegetarian food raw material meat analog food formula contains the soybean proteins, the peanut proteins,the wheat gluten, the purified water, the dietary fibers, the starch, the edible fungi and other components, so that the nutritional ingredients of meat analog foods can be increased; by further adding the meat analog gel and the trace elements in the meat analog foods, the meat analog foods can have better meat taste and can supplement the trace elements for a human body; and in addition, by adding the tomatin which has relatively good digestion helping effect in the meat analog foods, the meat analog foods achieve the purpose of helping digestion of people with poor intestinal tracts.
Owner:上海薄荷健康科技股份有限公司
Method for preparing brittle vegetarian sausages by using isolated soy proteins
The invention relates to the field of food technology, and particularly discloses a method for preparing brittle vegetarian sausages by using isolated soy proteins. According to the novel method for preparing sausages based on the combination of isolated soy proteins and plastic casings, healthy and highly nutritive isolated soy proteins are adopted as the main raw material to be chopped, pulped, prepared as the stuffing, filled in casings and steamed to prepare brittle vegetarian sausages. Based on the processing characteristics of isolated soy protein and the characteristics of sausage products filled in plastic casings, a novel vegetarian food based on the filling process of protein plasmas is prepared, so that more product choices are provided for vegetarian lovers. The brittle vegetarian sausages prepared by casings are convenient, safe and sanitary during the packaging and using process. In this way, not only the health requirements of vegetarian products can be met, but also the requirement of consumers on the safety and the sanitary of food can be met at the same time.
Owner:HENAN KERY FOOD TECH
Mock abalone making method
InactiveCN106490540AAvoid absorptionClosely connectedFood ingredient functionsCholesterolBalance salt
The invention relates to a mock abalone making method. Main components include water, konjac flour and starch, mock abalone is made by abalone juice preparation, proportional component stirring, molding and steaming, simulated vegetarian food in different shapes can be formed according to molds in different shapes, and konjac in the made mock abalone can effectively adsorb cholesterol and bile acid and can inhibit absorption of the cholesterol and the bile acid by intestinal tracts. The mock abalone has special functions of reducing lipid and blood pressure, promoting appetite, relaxing the bowels, supplementing calcium, balancing salt, cleaning stomach, neatening intestines, removing toxicity, preventing cancer and the like, is rich in taste and flavor, full and vivid, and has shape features of real abalone animals.
Owner:深圳齐善食品有限公司
Pet wet food and making method thereof
InactiveCN110338297ASufficient contentComplete and balancedFood preservationAnimal feeding stuffOmnivoreEggshell
The invention discloses a pet wet food, which comprises 65 to 85 parts of fresh meat, 5 to 34 parts of fruits and vegetables, and 1 to 10 parts of nutrients according to the parts. The fresh meat is high-protein meat such as chicken, duck, beef, pork, lamb, fish, and the like, the fruits and vegetables are fresh and nutritious vegetarian food such as potatoes, pumpkin, purple potato, sweet potatoand carrot, the nutrients are salts, probiotics, brewer's yeast, flaxseed, eggshell powder, a rosemary extract and other nutrients, which accord with the characteristics of most omnivorous animals that are currently carnivorous, the balanced nutrition is considered, the raw materials are processed in batches, and then mixed and subjected to high temperature cooking and vacuum sealing, and then theproduct is sterilized by high temperature for sealing storage. The pet wet food has the very high moisture content, no antioxidants, high protein content and good mouthfeel.
Owner:李改行
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