CN105104714A - Novel pet food smoking production process - Google Patents
Novel pet food smoking production process Download PDFInfo
- Publication number
- CN105104714A CN105104714A CN201510391458.9A CN201510391458A CN105104714A CN 105104714 A CN105104714 A CN 105104714A CN 201510391458 A CN201510391458 A CN 201510391458A CN 105104714 A CN105104714 A CN 105104714A
- Authority
- CN
- China
- Prior art keywords
- smoking
- sootiness
- pet food
- temperature
- hot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
The present invention discloses a novel pet food smoking production process, which is the hot-fumigating technology and wood-fumigating technology combined pet food smoking production process. The novel pet food smoking production process comprises: raw material preparing, wherein fish is thawed, the fish head and the internal organs are taken out, the fish bone is removed, washing is performed, and the washed fish body and other meat products are uniformly mixed to prepare the pet food semi-finished product; and a smoking process, wherein the smoking process comprises a hot-fumigating process and a wood-fumigating process. According to the present invention, with the hot-fumigating, the pet food product with characteristics of excellent flavor, excellent color and excellent appearance can be obtained; and during the smoking process, a lot of the organic compounds during the smoking are attached onto the product, such that the product has the unique smoking aroma, wherein the phenol compounds are the main component for forming the smoking aroma of the product, and the substances show the smoking aroma and can further react with the components of the meat to generate the new aroma-presenting material, such that the taste is good, the production process is simple, and the cost is low.
Description
Technical field
The present invention relates to a kind of pet food sootiness production technology, specifically a kind of Novel pet food product sootiness production technology, belongs to pet food processed and applied technical field.
Background technology
Along with the raising people of people's quality of life also more and more pay attention to pet, the sale of pet food also gets more and more, the mixture that fumigation is made up of gas, liquid and solia particle, in timber fumigation, isolate different compounds now, but this and do not mean that in fumigation and there are these all compounds.The composition of fumigation often because of ignition temperature, combustion chamber condition, form the oxidation change of compound and other are permitted multifactorial change and variant.And have some compositions in fumigation to unimportant goods local flavor and antisepsis, in smoking process, many organic compounds in fumigation are attached on goods, give goods distinctive sootiness fragrance, the stacte taste of sootiness goods is that multiple compounds is comprehensively formed, these materials not only self demonstrate smoke, can also react generate new taste compound with the composition of meat, the comprehensive smoked flavor forming meat.First smoke flavour shows the surface of goods, infiltrates the inside of goods subsequently, thus improves the local flavor of product, makes mouthfeel better, on the other hand, also has good preservation effect to pet food.
There is a lot of weak point in pet food production technology in the market, fumigating method as common makes pet food when smoking, the tip portion deposition of smoked product is more, cause sootiness uneven, add cost higher, pet food price is increased, on the other hand, common sootiness makes inside pet food containing a lot of carcinogen, the health of pet is harmful to, common pet food manufacture method is complicated, often occur during sootiness that outside sootiness is good and the inside of pet food does not also have sootiness to complete, substantially reduce the holding time of pet food, therefore, for the problems referred to above, a kind of Novel pet food product sootiness production technology is proposed.
Summary of the invention
Have problems for above-mentioned prior art, the invention provides a kind of Novel pet food product sootiness production technology, by excellent manufacturing process, make pet food easily manufactured, production cost is low, etc. advantage, effectively can solve the problem in background technology.
For achieving the above object, the technical solution used in the present invention is: a kind of Novel pet food product sootiness production technology, and be the pet food sootiness production technology that a kind of hot smoking technology combines with the wood technology of smoking, processing step is as follows:
(1) raw material prepares: thawed by fish body, take out the head of fish body and inner device dirty and the bone of fish is removed clean, and cleaned fish body and other meat products are carried out mixing making intermediate pet food;
(2) smoking process:
A, hot smoking process: be placed in by semi-finished stock in the boiler water containing spices, heat boiler, smoke under making the temperature in boiler remain on 50 ~ 85 DEG C of conditions, and the time of smoking is, after 4-6 hour, pulled out by semi-finished stock for subsequent use;
B, the smoked process of wood: it is smoked rocker goods raw material good for hot smoking being placed on each layer in wooden chimney kiln to carry out wood, rocker in described wooden chimney kiln is divided into upper, middle and lower-ranking, described upper strata sootiness temperature controls between 65-75 DEG C, the sootiness temperature in middle level controls between 60-70 DEG C, the sootiness temperature of lower floor controls between 50-65 DEG C, and the flip-flop transition of sootiness is 45 minutes/time, sootiness 10-15 days;
(3) finished product packing process: packed according to certain weight by goods good for sootiness, vacuum seal, then carry out isothermal holding to goods, described temperature retention time 7-10 days, temperature is between 25-30 DEG C, finally carries out batch wrapping to finished product.
Further, be 2.5 hours by fish body thawing time when described raw material prepares, temperature is 85-90 DEG C.
Further, described spices is honey element, dried scallop powder and monosodium glutamate.
Further, described fish or other meat products, water, honey element, dried scallop powder and monosodium glutamate ratio are 7:10:1:1:1.
Further, it is higher to smoke temperature in described hot smoking process, and the temperature of smoking slowly rises, and is divided into three phases to carry out hot smoking, first smokes 1 hour at 30-40 °, then under 40-50 °, smoke 1 hour, finally temperature modulation 50 to 85 ° is smoked 2-4 hour.
Further, in described each operation, hot smoking and the smoked temperature and time of wood have been controlled by the data implementation pre-entered at regular time and quantity automatically by control system, and can carry out separately in the process of hot smoking and sootiness.
The invention has the beneficial effects as follows: make pet food can obtain all good goods of local flavor, color and luster, outward appearance by hot smoking, in smoking process, the many organic compounds in fumigation are attached on goods, give goods distinctive sootiness fragrance.Phenolic compound is wherein the main component making goods form smoke, these materials not only self demonstrate smoke, can also react with the composition of meat and generate new taste compound, the comprehensive smoked flavor forming meat, first smoke flavour shows the surface of goods, infiltrate the inside of goods subsequently, thus improve the local flavor of product, the better production technology of mouthfeel is made simpler, cost is lower, there are good economic benefit and social benefit, are applicable to promoting the use of.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described.Obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of Novel pet food product sootiness production technology, be the pet food sootiness production technology that a kind of hot smoking technology combines with the wood technology of smoking, processing step is as follows:
Step one: raw material prepares, and is thawed by fish body, take out the head of fish body and inner device dirty and the bone of fish is removed clean, and cleaned fish body and other meat products are carried out mixing making intermediate pet food;
Step one: smoking process:
A, hot smoking process: be placed in the boiler water containing spices by the semi-finished stock of step one, heat boiler, smoke under making the temperature in boiler remain on 50 ~ 85 DEG C of conditions, and the time of smoking is, after 4 hours, pulled out by semi-finished stock for subsequent use;
B, the smoked process of wood: it is smoked rocker goods raw material good for hot smoking being placed on each layer in wooden chimney kiln to carry out wood, rocker in described wooden chimney kiln is divided into upper, middle and lower-ranking, described upper strata sootiness temperature controls between 65-75 DEG C, the sootiness temperature in middle level controls between 60-70 DEG C, the sootiness temperature of lower floor controls between 50-65 DEG C, and the flip-flop transition of sootiness is 45 minutes/time, sootiness 10 days;
Goods good for sootiness are packed according to certain weight, vacuum seal, then carry out isothermal holding to goods by step 3: finished product packing process, described temperature retention time 7 days, and temperature is between 25-30 DEG C, finally carries out batch wrapping to finished product.
Be 2.5 hours by fish body thawing time when described raw material prepares, temperature is 85-90 DEG C; Described spices is honey element, dried scallop powder and monosodium glutamate; Described fish or other meat products, water, honey element, dried scallop powder and monosodium glutamate ratio are 7:10:1:1:1; Smoke temperature in described hot smoking process higher, the temperature of smoking slowly rises, and is divided into three phases to carry out hot smoking, first smokes 1 hour at 30-40 °, then under 40-50 °, smoke 1 hour, finally temperature modulation 50 to 85 ° is smoked 2-4 hour.In described each operation, hot smoking and the smoked temperature and time of wood have been controlled by the data implementation pre-entered at regular time and quantity automatically by control system, and can carry out separately in the process of hot smoking and sootiness.
Embodiment two
A kind of Novel pet food product sootiness production technology, be the pet food sootiness production technology that a kind of hot smoking technology combines with the wood technology of smoking, processing step is as follows:
Step one: raw material prepares, and is thawed by fish body, take out the head of fish body and inner device dirty and the bone of fish is removed clean, and cleaned fish body and other meat products are carried out mixing making intermediate pet food;
Step 2: smoking process:
A, hot smoking process: be placed in by semi-finished stock in the boiler water containing spices, heat boiler, smoke under making the temperature in boiler remain on 50 ~ 85 DEG C of conditions, and the time of smoking is, after 6 hours, pulled out by semi-finished stock for subsequent use;
B, the smoked process of wood: it is smoked rocker goods raw material good for hot smoking being placed on each layer in wooden chimney kiln to carry out wood, rocker in described wooden chimney kiln is divided into upper, middle and lower-ranking, described upper strata sootiness temperature controls between 65-75 DEG C, the sootiness temperature in middle level controls between 60-70 DEG C, the sootiness temperature of lower floor controls between 50-65 DEG C, and the flip-flop transition of sootiness is 45 minutes/time, sootiness 15 days;
Goods good for sootiness are packed according to certain weight, vacuum seal, then carry out isothermal holding to goods by step 3: finished product packing process, described temperature retention time 10 days, and temperature is between 25-30 DEG C, finally carries out batch wrapping to finished product.
Fish body thawing time is 2.5 hours when preparing by raw material, and temperature is 85-90 DEG C; Described spices is honey element, dried scallop powder and monosodium glutamate; Described fish or other meat products, water, honey element, dried scallop powder and monosodium glutamate ratio are 7:10:1:1:1; Smoke temperature in described hot smoking process higher, the temperature of smoking slowly rises, and is divided into three phases to carry out hot smoking, first smokes 1 hour at 30-40 °, then under 40-50 °, smoke 1 hour, finally temperature modulation 50 to 85 ° is smoked 2-4 hour; In described each operation, hot smoking and the smoked temperature and time of wood have been controlled by the data implementation pre-entered at regular time and quantity automatically by control system, and can carry out separately in the process of hot smoking and sootiness.
The pet food made by embodiment one and embodiment two is all met in the prescribed limit of pet food through inspection, and better than the processing of current pet food processing technology in quality, processing mode is more fast succinct.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
The above; be only preferred embodiment of the present invention; not in order to limit the present invention, every above embodiment is done according to technical spirit of the present invention any trickle amendment, equivalently replace and improve, within the protection domain that all should be included in technical solution of the present invention.
Claims (6)
1. a Novel pet food product sootiness production technology, is the pet food sootiness production technology that a kind of hot smoking technology combines with the wood technology of smoking, it is characterized in that: processing step is as follows:
Raw material prepares: thawed by fish body, take out the head of fish body and inner device dirty and the bone of fish is removed clean, and cleaned fish body and other meat products are carried out mixing making intermediate pet food;
Smoking process:
A, hot smoking process: be placed in by semi-finished stock in the boiler water containing spices, heat boiler, smoke under making the temperature in boiler remain on 50 ~ 85 DEG C of conditions, and the time of smoking is, after 4-6 hour, pulled out by semi-finished stock for subsequent use;
B, the smoked process of wood: it is smoked rocker goods raw material good for hot smoking being placed on each layer in wooden chimney kiln to carry out wood, rocker in described wooden chimney kiln is divided into upper, middle and lower-ranking, described upper strata sootiness temperature controls between 65-75 DEG C, the sootiness temperature in middle level controls between 60-70 DEG C, the sootiness temperature of lower floor controls between 50-65 DEG C, and the flip-flop transition of sootiness is 45 minutes/time, sootiness 10-15 days;
(3) finished product packing process: packed according to certain weight by goods good for sootiness, vacuum seal, then carry out isothermal holding to goods, described temperature retention time 7-10 days, temperature is between 25-30 DEG C, finally carries out batch wrapping to finished product.
2. a kind of Novel pet food product sootiness production technology according to claim 1, is characterized in that: be 2.5 hours by fish body thawing time when described raw material prepares, temperature is 85-90 DEG C.
3. a kind of Novel pet food product sootiness production technology according to claim 1, is characterized in that: described spices is honey element, dried scallop powder and monosodium glutamate.
4. a kind of Novel pet food product sootiness production technology according to claim 1 or 3, is characterized in that: described fish or other meat products, water, honey element, dried scallop powder and monosodium glutamate ratio are 7:10:1:1:1.
5. a kind of Novel pet food product sootiness production technology according to claim 1, it is characterized in that: it is higher to smoke temperature in described hot smoking process, the temperature of smoking slowly rises, three phases is divided into carry out hot smoking, first 1 hour is smoked at 30-40 °, then under 40-50 °, smoke 1 hour, finally temperature modulation 50 to 85 ° is smoked 2-4 hour.
6. a kind of Novel pet food product sootiness production technology according to claim 1, it is characterized in that: in described each operation, hot smoking and the smoked temperature and time of wood have been controlled by the data implementation pre-entered at regular time and quantity automatically by control system, and can carry out separately in the process of hot smoking and sootiness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510391458.9A CN105104714A (en) | 2015-07-07 | 2015-07-07 | Novel pet food smoking production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510391458.9A CN105104714A (en) | 2015-07-07 | 2015-07-07 | Novel pet food smoking production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105104714A true CN105104714A (en) | 2015-12-02 |
Family
ID=54653054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510391458.9A Pending CN105104714A (en) | 2015-07-07 | 2015-07-07 | Novel pet food smoking production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105104714A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258939A (en) * | 2018-09-21 | 2019-01-25 | 温州源飞宠物玩具制品有限公司 | Pet food production technology |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369197A (en) * | 2001-03-31 | 2002-09-18 | 朱招宠 | Technology for preparing chewing gum from pork skin for dog |
| CN101861931A (en) * | 2009-04-15 | 2010-10-20 | 农雅琴 | Method for processing pigskin dog chew |
| CN102106490A (en) * | 2011-02-16 | 2011-06-29 | 温州佩蒂宠物用品有限公司 | Process for making smoked pet food |
| CN102871152A (en) * | 2012-08-22 | 2013-01-16 | 杭州千岛湖鲟龙科技股份有限公司 | Processing technology for cold and hot smoking of sturgeon meat |
| CN103549120A (en) * | 2013-11-13 | 2014-02-05 | 秦华 | Novel branded pet food |
| CN104187099A (en) * | 2014-07-15 | 2014-12-10 | 温州佩蒂动物营养科技有限公司 | Novel pet food fumigation production technology |
-
2015
- 2015-07-07 CN CN201510391458.9A patent/CN105104714A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369197A (en) * | 2001-03-31 | 2002-09-18 | 朱招宠 | Technology for preparing chewing gum from pork skin for dog |
| CN101861931A (en) * | 2009-04-15 | 2010-10-20 | 农雅琴 | Method for processing pigskin dog chew |
| CN102106490A (en) * | 2011-02-16 | 2011-06-29 | 温州佩蒂宠物用品有限公司 | Process for making smoked pet food |
| CN102871152A (en) * | 2012-08-22 | 2013-01-16 | 杭州千岛湖鲟龙科技股份有限公司 | Processing technology for cold and hot smoking of sturgeon meat |
| CN103549120A (en) * | 2013-11-13 | 2014-02-05 | 秦华 | Novel branded pet food |
| CN104187099A (en) * | 2014-07-15 | 2014-12-10 | 温州佩蒂动物营养科技有限公司 | Novel pet food fumigation production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258939A (en) * | 2018-09-21 | 2019-01-25 | 温州源飞宠物玩具制品有限公司 | Pet food production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103653030B (en) | Preparation method of sauced beef | |
| CN103584135B (en) | Preserved meat processing method | |
| KR20080088227A (en) | Method of manufacturing a smoke-drying fish cutlet | |
| KR101478547B1 (en) | The method of smoked duck | |
| KR101884376B1 (en) | Manufacturing Method of Retorted Samgyetang And Retorted Samgyetang Using Thereof | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN104432124A (en) | Method for smoking fragrant pig preserved meat | |
| CN102894319A (en) | Sweet wine pickled peppers and processing method thereof | |
| CN107624860A (en) | It is a kind of to prepare the application of the method and smoke solution of smoke solution in bacon is prepared using walnut shell | |
| CN107183412A (en) | A kind of feed for improving Pelteobagrus fulvidraco meat quality and preparation method thereof | |
| KR100972922B1 (en) | Manufacturing method of wine taste sauce and that wine taste sauce | |
| CN103919091B (en) | A kind of novel hot radish and preparation method thereof | |
| CN104432198A (en) | Puer tea sausage and preparation method thereof | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN104172078B (en) | A kind of allotment type pot-stewed fowl essence and application thereof | |
| CN105104714A (en) | Novel pet food smoking production process | |
| CN105077299B (en) | A kind of production method blocking nitrites curing food | |
| CN106722365A (en) | A kind of preparation method of unleaded preserved egg | |
| KR101798909B1 (en) | A method for manufacturing for frozen fried rice improved garlic flavor | |
| KR101373377B1 (en) | A method for preparing the salted Alaska pollack roe using by bamboo salt | |
| CN102919789A (en) | Salting material for smudging cured products | |
| CN106307118A (en) | Air dried sour meat | |
| CN104921152A (en) | Preserved meat production process | |
| CN112471437A (en) | Production method of preserved meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151202 |