CN101396079B - Aquatic pet food (sandwich series) and production method thereof - Google Patents
Aquatic pet food (sandwich series) and production method thereof Download PDFInfo
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- CN101396079B CN101396079B CN2008101398307A CN200810139830A CN101396079B CN 101396079 B CN101396079 B CN 101396079B CN 2008101398307 A CN2008101398307 A CN 2008101398307A CN 200810139830 A CN200810139830 A CN 200810139830A CN 101396079 B CN101396079 B CN 101396079B
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Abstract
The invention relates to an aquatic pet food and a preparation method thereof; the preparation method is characterized in that skin wraps stuffing; wherein, the skin is aquatic animal skin and the stuffing contains main raw materials such as aquatic animal and starch together with little flavoring agent; the flavoring agent is natural fermented seafood condiment, sodium erythorbate, seaweed, compound vitamin and mineral; the preparation method comprises the steps as follows: raw material disposing, compounding, forming, baking and packaging and the like; the preparation method sufficiently uses the advantages that the aquatic animal has high protein content and low fat content, the proportion of the indispensable fatty acid Omega3 and Omega6 contained by the aquatic pet food is most beneficial for the growth and development of pet body, the aquatic pet food has various shapes which can attract the eyes of the pet, meet the curiosity of the pet and improve the appetite of pet; the aquatic pet food also has delicious tastes and balanced and healthy nutrition, reinforces the immunity of the pet, keeps the elasticity and smoothness of the coat of the pet, keeps smooth and slippery coat of the pet, reinforces the bone, prompts the growth of the muscle, meanwhile, the aquatic pet food has the advantages of grinding and cleaning the teeth and cleaning the peculiar smell in nonnasality of the pet; furthermore, the added natural fermented seaweed condiment can attract the appetite of the pet more.
Description
Technical field
The present invention relates to pet food and preparation method thereof, especially is that raw material is produced pet dry food, specifically a kind of aquatic pet food and preparation method thereof with aquatic products.
Background technology
The pet food kind is a lot of in the market, be divided into cloven-hoofed animal flesh system pet food, poultry animal flesh system pet food etc. by primary raw material, this series products hypotrophy, more or less contain additives such as non-natural anticorrisive agent, long-term eating has certain influence to pet health, and these feedstock fat content height, and its nutritional labeling mostly is saturated fatty acid, long-term eating easily got fat, and easily causes cardiovascular and cerebrovascular series disease.
Summary of the invention
Technical problem to be solved by this invention is in order to overcome above-mentioned the deficiencies in the prior art, for pet provides a kind of brand-new product, to have aquatic pet food (sandwich series) of fish skin series, cookies series two-fold advantage and preparation method thereof concurrently.
Purpose of the present invention can reach by following measure.
A kind of aquatic pet food (sandwich series), it is characterized in that being wrapped in filling by the aquatic livestock skin, the weight ratio of skin and filling is 1:0.3-6, filling is primary raw material with aquatic livestock and starch and adds a small amount of flavor enhancement that the percentage by weight of aquatic livestock and starch is aquatic livestock 70-99%, starch 1-30%.
Aquatic livestock skin of the present invention is a fish-skin, and fish-skin can be the fish-skin of seawater fish, also can be the fish-skin of fresh-water fishes, and aquatic livestock adds fish-bone, shrimp, squid etc. for the flesh of fish, the flesh of fish.
Flavor enhancement of the present invention comprises different Vc sodium, B B-complex and mineral matter, different Vc sodium weight is the 0.0002-0.001% of aquatic livestock and starch gross weight, the weight of B B-complex is the 0.005-0.02% of aquatic livestock and starch gross weight, and the weight of mineral matter is the 0.005-0.02% of aquatic livestock and starch gross weight.
The present invention can also add a small amount of natural fermented seafood condiment and marine alga in flavor enhancement, bright marine alga is crushed to trickle sheet after cleaning, after must easing back, dry seaweed is crushed to trickle sheet, the weight of natural fermented seafood condiment is the 0.5-1.5 % of aquatic livestock and starch gross weight, and marine alga weight is the 0.5-1.5% of aquatic livestock and starch gross weight.
Natural fermented seafood condiment of the present invention is for utilizing fresh marine product, after the employing enzyme engineering technology is handled, through the natural fermented liquid flavoring made from peculiar fragrance.
The preparation method of a kind of aquatic pet food (sandwich series), its procedure of processing is.
The preparation of first step fish-skin: with fish, decaptitate, after internal organ clean, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 5cm * 5cm, and promptly the length of side should be greater than 5 centimetres,
The preparation of the second step filling: after aquatic livestock cleaned, removes foreign matter, refuse, be processed into thin mud shape with the bone grinding machine, again by the proportion ingredient of raw material and flavor enhancement and mix, low temperature is pickled, and temperature is 10-15 ℃, and time 20-40 minute,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt craft or machine die press forming, can make cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi,
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
The present invention the 3rd step with the machine die press forming after, should carry out quick-frozen to central temperature-15 ℃ to-18 ℃, rise again to 2 ℃ to 4 ℃ demouldings of product surface temperature with running water below 15 ℃ again.
The present invention makes full use of aquatic products protein content height, fat content is low, and the Ω 3 that contains, Ω 6 essential fatty acid ratios help the pet body growth most and grow, starch contains the characteristics of rich saccharide and dietary fiber, the different shape of making is attracting the pet eyeball, satisfy pet curiosity, the appetitive while, for pet provides crisp, fragrant and pleasant to taste, the ticbit of health balanced in nutrition, strengthen the immunity of pet, the fur elasticity that keeps pet is with moist, it is moist to keep fur, strong bone, promote muscle growth, and have concurrently to grind one's teeth in sleep and clean the teeth, the clearing mouth smell effect, the natural fermented seafood condiment of interpolation more can cause the appetite of pet.
The specific embodiment
Below the specific embodiment of the present invention is elaborated:
Embodiment 1.
A kind of aquatic pet food is wrapped in fish cream by fish-skin, gets fish-skin 16 ㎏ greater than 5cm * 5cm, oppresses 80 ㎏, starch 20 ㎏, and natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, marine alga 1 ㎏, B B-complex and mineral matter be 0.008 ㎏ respectively.
Its preparation method step is:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 5cm * 5cm,
The preparation of the second step filling: after fish cleaning (frozen fish thaws earlier), removing foreign matter, refuse, be processed into thin mud shape with the bone grinding machine, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled, and temperature is 15 ℃, and the time is 40 minutes,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt the machine die press forming, can make cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi, carry out again quick-frozen to central temperature-15 ℃ to-18 ℃, rise again to 2 ℃ to 4 ℃ demouldings of product surface temperature with running water below 15 ℃ again
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 2:
Aquatic pet food, be wrapped in by the flesh of fish and fish-bone filling by fish-skin, fish-skin should be greater than 300 ㎏ of 5cm * 10cm, and filling is for oppressing 30 ㎏, fish-bone 50 ㎏, starch 20 ㎏, natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, marine alga 1 ㎏, B B-complex and mineral matter totally 0.01 ㎏.
Concrete method for making:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 5cm * 10cm,
The preparation of the second step filling: fish is cleaned (frozen fish thaws earlier), goes behind foreign matter, the refuse and fish-bone is processed into thin mud shape with the bone grinding machine, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled again, and temperature is 10 ℃, time is 40 minutes
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt be made by handwork cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi,
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 3:
Aquatic pet food (sandwich series), be wrapped in by the flesh of fish and fish-bone filling by fish-skin, fish-skin should be wrapped in filling by skin greater than 200 ㎏ of 15cm * 10cm, skin is a fish-skin, filling is the flesh of fish 35 ㎏, fish-bone 60 ㎏, starch 5 ㎏, natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, B B-complex and mineral matter be 0.01 ㎏ respectively, marine alga 1kg.
Concrete method for making:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 15cm * 10cm,
The preparation of the second step filling: fish is cleaned (frozen fish thaws earlier), goes behind foreign matter, the refuse and fish-bone is processed into thin mud shape with the bone grinding machine, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled again, and temperature is 15 ℃, time is 30 minutes
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt be made by handwork cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi,
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 4:
Aquatic pet food (sandwich series) is wrapped in by the shrimp filling by fish-skin, and fish-skin should be greater than 100 ㎏ of 8cm * 10cm, and filling is by shrimp 95 ㎏, starch 5 ㎏, and different Vc sodium 0.0006 ㎏, marine alga 1 ㎏, each 0.015 ㎏ of B B-complex and mineral matter forms.
Concrete method for making:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 8cm * 10cm,
The preparation of the second step filling: shrimp cleaned (freezing thaw earlier), gone to be processed into thin mud shape with the bone grinding machine behind the foreign matter, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled, and temperature is 12 ℃, and the time is 30 minutes,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt the machine die press forming, can make cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi, carry out again quick-frozen to central temperature-15 ℃ to-18 ℃, rise again to 2 ℃ to 4 ℃ demouldings of product surface temperature with running water below 15 ℃ again
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 5:
Aquatic pet food is wrapped in the shrimp filling by fish-skin, and fish-skin should be greater than 80 ㎏ of 8cm * 10cm, and filling is by shrimp 80 ㎏, starch 20 ㎏, natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, marine alga 1kg, each 0.015kg of B B-complex and mineral matter.
Concrete method for making:
The preparation of first step fish-skin after fish cleaned, is decaptitated, behind the internal organ, and hacking bones, and to get fish-skin standby, and fish-skin should be greater than 8cm * 10cm,
The preparation of the second step filling is cleaned (freezing thaws earlier) with shrimp and is gone to be processed into thin mud shape with the bone grinding machine behind the foreign matter, mixes by the proportion ingredient of raw material and flavor enhancement and with mixer again, and low temperature is pickled, and temperature is 10 ℃, and the time is 40 minutes,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt be made by handwork cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi,
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 6:
Aquatic pet food is wrapped in the squid filling by fish-skin, and fish-skin should heavily be 50 ㎏ greater than 5cm * 10cm, and filling is squid 95 ㎏, starch 5 ㎏, natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, marine alga 1 ㎏, B B-complex and mineral matter 0.015 ㎏.
Concrete method for making:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 5cm * 10cm,
The preparation of the second step filling: after squid being cleaned (freezing thaw earlier), being removed foreign matter, internal organ, be processed into thin mud shape with the bone grinding machine, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled, and temperature is 15 ℃, and the time is 40 minutes,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt the machine die press forming, can make cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi, carry out again quick-frozen to central temperature-15 ℃ to-18 ℃, rise again to 2 ℃ to 4 ℃ demouldings of product surface temperature with running water below 15 ℃ again
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Embodiment 7:
Aquatic pet food (sandwich series) is wrapped in the squid filling by fish-skin, and fish-skin should heavily be 100 ㎏ greater than 5cm * 10cm, filling is squid 80 ㎏, starch 20 ㎏, natural fermented seafood condiment 1 ㎏, different Vc sodium 0.0006 ㎏, marine alga 1 ㎏, B B-complex and mineral matter 0.015 ㎏.
Concrete method for making:
The preparation of first step fish-skin: after fish cleaned, decaptitate, behind the internal organ, hacking bones, and to get fish-skin standby, and fish-skin should be greater than 5cm * 10cm,
The preparation of the second step filling: after squid being cleaned (freezing thaw earlier), being removed foreign matter, internal organ, be processed into thin mud shape with the bone grinding machine, mix by the proportion ingredient of raw material and flavor enhancement and with mixer, low temperature is pickled, and temperature is 15 ℃, and the time is 40 minutes,
The 3rd one-step forming: be wrapped in filling with fish-skin, adopt be made by handwork cylinder, cuboid, spheroid, Rotary-table, prism, bone-shaped, bar shaped, sushi,
The 4th step smoked: the product pendulum is gone into to dry by the fire the chamber on screen cloth, divide three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, the phase III temperature is that 70-90 ℃, time are 1-2 hour, so that product approval, dehydration, sterilization were smoked 10-30 hour, the product water content is being got final product below 12%
The 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, and store through checking, cross the storehouse of going into air drying after gold is visited.
Claims (4)
1. the preparation method of an aquatic pet food, it is characterized in that being wrapped in filling by the aquatic livestock skin, the weight ratio of skin and filling is 1:0.3-6, filling is that primary raw material adds a small amount of flavor enhancement with aquatic livestock and starch, the percentage by weight of aquatic livestock and starch is aquatic livestock 70-99%, starch 1-30%, flavor enhancement is different Vc sodium, B B-complex, mineral matter, natural fermented seafood condiment and marine alga, different Vc sodium weight is the 0.0002-0.001% of aquatic livestock and starch gross weight, the weight of B B-complex is the 0.005-0.02% of aquatic livestock and starch gross weight, the weight of mineral matter is the 0.005-0.02% of aquatic livestock and starch gross weight, the weight of natural fermented seafood condiment is the 0.5-1.5 % of aquatic livestock and starch gross weight, marine alga weight is the 0.5-1.5% of aquatic livestock and starch gross weight, the aquatic livestock skin is a fish-skin, aquatic livestock is the flesh of fish, the flesh of fish adds fish-bone, shrimp, its procedure of processing is: the preparation of first step fish-skin: after fish is cleaned, decaptitate, the internal organ rear plate opening is boned, it is standby to get fish-skin, the preparation of the second step filling: aquatic livestock is cleaned, remove foreign matter, behind the refuse, be processed into thin mud shape, and by the proportion ingredient of raw material and flavor enhancement and mix, low temperature is pickled, temperature 10-15 ℃, time 20-40 minute, the 3rd one-step forming, be wrapped in filling with fish-skin, the preparation moulding, the 4th step smoked, the product pendulum is gone into to dry by the fire the chamber on screen cloth dry, the 5th step packing: will dry by the fire the quantitative damp-prrof packing of back product, through check, crossing the storehouse of going into air drying after gold is visited stores.
2. the preparation method of a kind of aquatic pet food according to claim 1 is characterized in that moulding is to use mould compression moulding after being wrapped in filling with fish-skin.
3. the preparation method of a kind of aquatic pet food according to claim 2, it is characterized in that the laggard scanning frequency of mould compression moulding freeze to central temperature-15 ℃ to-18 ℃, rise again to 2 ℃ to 4 ℃ demouldings of product surface temperature with running water below 15 ℃ again.
4. the preparation method of a kind of aquatic pet food according to claim 1, it is characterized in that oven dry divides three phases to dry, phase I temperature 20-40 ℃, time 4-6 hour, 40-70 ℃ of second stage temperature, time 5-22 hour, phase III temperature are that 70-90 ℃, time are 1-2 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101398307A CN101396079B (en) | 2008-09-12 | 2008-09-12 | Aquatic pet food (sandwich series) and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101398307A CN101396079B (en) | 2008-09-12 | 2008-09-12 | Aquatic pet food (sandwich series) and production method thereof |
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| CN101396079A CN101396079A (en) | 2009-04-01 |
| CN101396079B true CN101396079B (en) | 2011-12-14 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823736B (en) * | 2011-06-14 | 2015-11-11 | 威海同仁食品有限公司 | A kind of fish-skin twines French fries pet dog snacks and processing method thereof |
| CN103109974A (en) * | 2013-03-05 | 2013-05-22 | 烟台中宠食品有限公司 | Chinese pet food and manufacturing method thereof |
| DE202015000972U1 (en) * | 2015-02-10 | 2016-05-11 | "Deutsche See" Gmbh | Food preparation |
| CN106359857A (en) * | 2016-08-26 | 2017-02-01 | 烟台中宠食品股份有限公司 | Pet edible pea pods and preparation method thereof |
| CN106720946B (en) * | 2016-12-10 | 2020-11-27 | 山东海创工贸有限公司 | Pet tooth grinding hot dog and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698461A (en) * | 2004-11-05 | 2005-11-23 | 王维垄 | Meat roll with fruit filling and making technique thereof |
| CN2751579Y (en) * | 2004-12-10 | 2006-01-18 | 张士平 | Pet food |
| CN2751578Y (en) * | 2004-12-10 | 2006-01-18 | 张士平 | Dog biscuit with chewing gum |
| CN201078980Y (en) * | 2007-09-10 | 2008-07-02 | 张士平 | Elastic food for pet |
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2008
- 2008-09-12 CN CN2008101398307A patent/CN101396079B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1698461A (en) * | 2004-11-05 | 2005-11-23 | 王维垄 | Meat roll with fruit filling and making technique thereof |
| CN2751579Y (en) * | 2004-12-10 | 2006-01-18 | 张士平 | Pet food |
| CN2751578Y (en) * | 2004-12-10 | 2006-01-18 | 张士平 | Dog biscuit with chewing gum |
| CN201078980Y (en) * | 2007-09-10 | 2008-07-02 | 张士平 | Elastic food for pet |
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Application publication date: 20090401 Assignee: SHANDONG TONGXING FOOD CO., LTD. Assignor: Weihaitongren Food Co., Ltd. Contract record no.: 2013990000217 Denomination of invention: Aquatic pet food (sandwich series) and production method thereof Granted publication date: 20111214 License type: Exclusive License Record date: 20130509 |
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