CN105284652A - Tomato wine-flavor dog chew and preparation method therefor - Google Patents
Tomato wine-flavor dog chew and preparation method therefor Download PDFInfo
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- CN105284652A CN105284652A CN201510807728.XA CN201510807728A CN105284652A CN 105284652 A CN105284652 A CN 105284652A CN 201510807728 A CN201510807728 A CN 201510807728A CN 105284652 A CN105284652 A CN 105284652A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 62
- 235000013580 sausages Nutrition 0.000 claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 239000004368 Modified starch Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000015193 tomato juice Nutrition 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 11
- 239000003292 glue Substances 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 abstract 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 239000013043 chemical agent Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000036314 physical performance Effects 0.000 abstract 1
- 210000004767 rumen Anatomy 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K15/00—Devices for taming animals, e.g. nose-rings or hobbles; Devices for overturning animals in general; Training or exercising equipment; Covering boxes
- A01K15/02—Training or exercising equipment, e.g. mazes or labyrinths for animals ; Electric shock devices ; Toys specially adapted for animals
- A01K15/025—Toys specially adapted for animals
- A01K15/026—Chewable toys, e.g. for dental care of pets
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Environmental Sciences (AREA)
- Dentistry (AREA)
- General Health & Medical Sciences (AREA)
- Physical Education & Sports Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses tomato wine-flavor dog chew and a preparation method therefor. The dog chew is composed of dog chew peel and dog chew stuffing. The dog chew peel consists of bovine bones, starch, tomato wine, bovine oil, rumen bypass fat, and the dog chew stuffing consists of modified starch, edible gum, a baked ham sausage, a preservative and an antioxidant. The dog chew prepared by the present invention has a good physical performance and does not contain chemical agents. As far as flavor is concerned, the dog chew stuffing composed of the baked ham sausage and the like not only has a good flavor, but also has a longer shelf life, and is suitable for industrial production.
Description
Technical field
The invention belongs to pet food technical field, especially relate to dog chew of a kind of tomato wine local flavor and preparation method thereof.
Background technology
Along with the raising of people's life level, the people of pet feeding gets more and more, and pet dog becomes the only selection of many people, along with pet dog and people life day by day tight, people in order to allow pet pass comfortable, happy, the food of pet, toy, medicine, food also get more and more, and have also appeared some and not only can play but also eatable pet products, such as bark pressing bone, sting glue, leather picker bone etc.
And dog chew is as one of daily toy of pet dog, consumes huge, has good market prospects.Dog chew is exactly harder, the resistance to product stung of bone shape or the clavate made based on this nature of dog, so be both conducive to taking exercise and cleaned the tooth of dog, effectively improve again the function of intestinal canal of dog, more be conducive to the healthy and strong bone of pet dog and build up health, when also making dog stay alone, being unlikely to bait article in family.
It is as raw material with ox-hide or pigskin etc. that existing dog chew mainly adopts, through degreasing, dehairing process process, choose cladding, again through degreasing, rinsing, dry and become finished product skin, finished product skin is again through cutting, soak, compile shape, dry and form the spices adding various chemicals again and make, flavoring agent, additive etc., pet dog is not only allowed not like to sting, and in processing procedure, inevitably employ some chemical technologies, such as when immersion and rinsing, producer generally can use concentrated acid, hydrogen peroxide etc., this not only brings safety and health hidden danger to operator and pets, and there is no too many nutrition, physiological side effect may be carried out to Belt for pets.
Therefore, for increasing the local flavor of dog chew, some inventors adopt hypotoxicity, comparatively natural method prepares dog chew.As Chinese invention patent CN200910180140.0 provides a kind of excellent bone type dog chew, adopt fishiness skin, chicken, preservative etc. to be prepared as raw material, but its may exist resistance to degree of stinging not as ox-hide or pigskin be the technical problem of raw material.As Chinese invention patent CN201110038841.8, improve the technology of original sootiness dog chew, for dog chew provides a kind of dog chew of smoked flavor.But above-mentioned dog chew, while improvement local flavor, may bring the situation that physical property reduces, and adopt chicken, the flesh of fish etc. as raw material, the technical problem that the shelf-life is shorter may be caused.
Summary of the invention
The object of the invention is to overcome above-mentioned existing existing problems, a kind of nutritious, unique flavor is provided, resistance toly stings dog chew of good performance and preparation method thereof.
The technical solution used in the present invention: dog chew of a kind of tomato wine local flavor and preparation method thereof, it comprises the steps:
Dog chew of a kind of tomato wine local flavor and preparation method thereof, is characterized in that: comprise the following steps:
(1) preparation of tomato juice
1. the screening of raw material: choose epidermis without the fresh tomato damaged,
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: be cut into small pieces by tomato, squeezes the juice the different Vc sodium mixing of 1000g tomato, 500g water and tomato quality 1%, obtains tomato juice;
4. pectinase treatment: the pH value regulating tomato with sodium bicarbonate is 6.0 ~ 7, and the amount of tomato quality 0.2% ~ 1% adds pectase; Under DEG C condition of temperature 45 C ~ 59, enzymolysis 40min ~ 60min, then adopt pasteurization to go out after enzyme, obtain tomato juice by 200 order filtered through gauze;
(2) fermentation of tomato wine is standby
In 1L tomato juice, add the yoghurt of tomato juice quality 10% ~ 15%, obtain mixed juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixed juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 15 ~ 30d, obtained tomato wine, and the alcoholic strength of described tomato wine is 6% ~ 8%;
(3) preparation of dog chew rubber
Adopt moisture at the ox bone of 20%-55%, broken, stirring is rear to be mixed with starch, tomato wine, butter, rumen-undegraded fat, the dog chew rubber of mixture after the die head high temperature of definite shape is extruded formed, wherein ox bone: starch: tomato wine: butter: the mass ratio of cud fat is 1: 1: 0.05: 1: 1, described rumen-undegraded fat is hundred Canon HTL316;
(4) preparation of dog chew fillings
By the ham sausage after modified starch, edible glue, oven dry, dog chew fillings is made in the mixing of preservative, antioxidant; Ham sausage after described modified starch, edible glue, oven dry, the mass ratio of preservative, antioxidant is 1: 1: 5: 0.1: 0.01, the ham sausage after described oven dry, and moisture content is less than 10%;
(5) preparation of dog chew
Dog chew fillings is placed on dog chew rubber, after being rolled into clavate, steam 10-40min at the temperature of 95-120 DEG C after, cut into rod type, insert 1-2d under-18 DEG C to-40 DEG C even temperature of temperature or temperature match curing conditions again, be dried to moisture less than 18% under being placed on room temperature condition again and make finished product, in finished product, dog chew rubber accounts for 80% of quality, and fillings accounts for 20%.
Beneficial effect of the present invention is presented as that the present invention uses hundred Canons (BergaFat) HTL316 to substitute first, vegetable protein; Employing tomato wine as natural fumet in conjunction with butter, does not use other fumet, and is rich in other nutriments such as multivitamin, mineral matter.
Embodiment
Below in conjunction with embodiment, the present invention will be further described:
The explanation in the raw materials used source of following examples:
Dusty yeast, is purchased from Angel Yeast Co., Ltd;
Different Vc sodium (food-grade), is purchased from Henan hundred million specialization chemical product Co., Ltd;
Sodium bicarbonate (food-grade), is purchased from Hailian Bittern Chemical Co., Ltd.;
Hundred Canons (BergaFat) HTL316, can converge new peak herding Co., Ltd purchased from Nanning;
The enzyme activity of pectase (food-grade) is 30000u/g, is purchased from Pangbo Bioengineering Co Ltd, Nanning.
Embodiment 1:
(1) preparation of tomato juice
1. the screening of raw material: choose epidermis without the fresh tomato damaged,
2. clean: clean 3 times with distilled water, drain water;
3. broken juice: be cut into small pieces by tomato, squeezes the juice the different Vc sodium mixing of 1000g tomato, 500g water and tomato quality 1%, obtains tomato juice;
4. pectinase treatment: the pH value regulating tomato with sodium bicarbonate is 6, and the amount of tomato quality 0.2% adds pectase; Under temperature 45 C condition, enzymolysis 40min, then adopt pasteurization to go out after enzyme, obtain tomato juice by 200 order filtered through gauze;
(2) fermentation of tomato wine is standby
In 1L tomato juice, add the yoghurt of tomato juice quality 10%, obtain mixed juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixed juice of 50ml, access 2ml yeast activated liquid, temperature is 26 DEG C, standing for fermentation 15d, obtained tomato wine, and the alcoholic strength of described tomato wine is 6%;
(3) preparation of dog chew rubber
Adopt moisture 20% ox bone, broken, stirring is rear to be mixed with starch, tomato wine, butter, rumen-undegraded fat, the dog chew rubber of mixture after the die head high temperature of definite shape is extruded formed, wherein ox bone: starch: tomato wine: butter: the mass ratio of vegetable protein is 1: 1: 0.05: 1: 1, described rumen-undegraded fat is hundred Canon HTL316;
(4) preparation of dog chew fillings
By the ham sausage after modified starch, edible glue, oven dry, dog chew fillings is made in the mixing of preservative, antioxidant; Ham sausage after described modified starch, edible glue, oven dry, the mass ratio of preservative, antioxidant is 1: 1: 5: 0.1: 0.01, the ham sausage after described oven dry, and moisture content is less than 10%;
(5) preparation of dog chew
Dog chew fillings is placed on dog chew rubber, after being rolled into clavate, steam 10-40min at the temperature of 95 DEG C after, cut into rod type, insert 1d under-18 DEG C of even temperature conditions of temperature again, be dried to moisture less than 18% under being placed on room temperature condition again and make finished product, in finished product, dog chew rubber accounts for 80% of quality, and fillings accounts for 20%.
Embodiment 2:
(1) preparation of tomato juice
1. the screening of raw material: choose epidermis without the fresh tomato damaged,
2. clean: clean 5 times with distilled water, drain water;
3. broken juice: be cut into small pieces by tomato, squeezes the juice the different Vc sodium mixing of 1000g tomato, 500g water and tomato quality 1%, obtains tomato juice;
4. pectinase treatment: the pH value regulating tomato with sodium bicarbonate is 7, and the amount of tomato quality 1% adds pectase; Under temperature 59 DEG C of conditions, enzymolysis 60min, then adopt pasteurization to go out after enzyme, obtain tomato juice by 200 order filtered through gauze;
(2) fermentation of tomato wine is standby
In 1L tomato juice, add the yoghurt of tomato juice quality 15%, obtain mixed juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixed juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 30d, obtained tomato wine, and the alcoholic strength of described tomato wine is 7.8%;
(3) preparation of dog chew rubber
Adopt moisture 55% ox bone, broken, stirring is rear to be mixed with starch, tomato wine, butter, rumen-undegraded fat, the dog chew rubber of mixture after the die head high temperature of definite shape is extruded formed, wherein ox bone: starch: tomato wine: butter: the mass ratio of vegetable protein is 1: 1: 0.05: 1: 1, described rumen-undegraded fat is hundred Canon HTL316;
(4) preparation of dog chew fillings
By the ham sausage after modified starch, edible glue, oven dry, dog chew fillings is made in the mixing of preservative, antioxidant; Ham sausage after described modified starch, edible glue, oven dry, the mass ratio of preservative, antioxidant is 1: 1: 5: 0.1: 0.01, the ham sausage after described oven dry, and moisture content is less than 10%;
(5) preparation of dog chew
Dog chew fillings is placed on dog chew rubber, after being rolled into clavate, steam 40min at the temperature of 120 DEG C after, cut into rod type, insert 2d under-18 DEG C to-40 DEG C temperature temperature match curing conditions again, be dried to moisture less than 18% under being placed on room temperature condition again and make finished product, in finished product, dog chew rubber accounts for 80% of quality, and fillings accounts for 20%.
Embodiment 3
(1) preparation of tomato juice
1. the screening of raw material: choose epidermis without the fresh tomato damaged,
2. clean: clean 4 times with distilled water, drain water;
3. broken juice: be cut into small pieces by tomato, squeezes the juice the different Vc sodium mixing of 1000g tomato, 500g water and tomato quality 1%, obtains tomato juice;
4. pectinase treatment: the pH value regulating tomato with sodium bicarbonate is 6.5, and the amount of tomato quality 0.5% adds pectase; Under temperature 51 DEG C of conditions, enzymolysis 50min, then adopt pasteurization to go out after enzyme, obtain tomato juice by 200 order filtered through gauze;
(2) fermentation of tomato wine is standby
In 1L tomato juice, add the yoghurt of tomato juice quality 13%, obtain mixed juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixed juice of 50ml, access 2ml yeast activated liquid, temperature is 27 DEG C, standing for fermentation 23d, obtained tomato wine, and the alcoholic strength of described tomato wine is 6.9%;
(3) preparation of dog chew rubber
Adopt moisture 33% ox bone, broken, stirring is rear to be mixed with starch, tomato wine, butter, rumen-undegraded fat, the dog chew rubber of mixture after the die head high temperature of definite shape is extruded formed, wherein ox bone: starch: tomato wine: butter: the mass ratio of vegetable protein is 1: 1: 0.05: 1: 1, described rumen-undegraded fat is hundred Canon HTL316;
(4) preparation of dog chew fillings
By the ham sausage after modified starch, edible glue, oven dry, dog chew fillings is made in the mixing of preservative, antioxidant; Ham sausage after described modified starch, edible glue, oven dry, the mass ratio of preservative, antioxidant is 1: 1: 5: 0.1: 0.01, the ham sausage after described oven dry, and moisture content is less than 10%;
(5) preparation of dog chew
Dog chew fillings is placed on dog chew rubber, after being rolled into clavate, steam 10-40min at the temperature of 95-120 DEG C after, cut into rod type, insert 2d under-40 DEG C of even temperature conditions of temperature again, be dried to moisture less than 18% under being placed on room temperature condition again and make finished product, in finished product, dog chew rubber accounts for 80% of quality, and fillings accounts for 20%.
The present invention is not limited to above-described embodiment; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. the dog chew and preparation method thereof of a tomato wine local flavor, is characterized in that: comprise the following steps:
(1) preparation of tomato juice
1. the screening of raw material: choose epidermis without the fresh tomato damaged,
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: be cut into small pieces by tomato, squeezes the juice the different Vc sodium mixing of 1000g tomato, 500g water and tomato quality 1%, obtains tomato juice;
4. pectinase treatment: the pH value regulating tomato with sodium bicarbonate is 6.0 ~ 7, and the amount of tomato quality 0.2% ~ 1% adds pectase; Under DEG C condition of temperature 45 C ~ 59, enzymolysis 40min ~ 60min, then adopt pasteurization to go out after enzyme, obtain tomato juice by 200 order filtered through gauze;
(2) fermentation of tomato wine is standby
In 1L tomato juice, add the yoghurt of tomato juice quality 10% ~ 15%, obtain mixed juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixed juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 15 ~ 30d, obtained tomato wine, and the alcoholic strength of described tomato wine is 6% ~ 8%;
(3) preparation of dog chew rubber
Adopt moisture at the ox bone of 20%-55%, broken, stirring is rear to be mixed with starch, tomato wine, butter, rumen-undegraded fat, the dog chew rubber of mixture after the die head high temperature of definite shape is extruded formed, wherein ox bone: starch: tomato wine: butter: the mass ratio of cud fat is 1: 1: 0.05: 1: 1, described rumen-undegraded fat is hundred Canon HTL316;
(4) preparation of dog chew fillings
By the ham sausage after modified starch, edible glue, oven dry, dog chew fillings is made in the mixing of preservative, antioxidant; Ham sausage after described modified starch, edible glue, oven dry, the mass ratio of preservative, antioxidant is 1: 1: 5: 0.1: 0.01, the ham sausage after described oven dry, and moisture content is less than 10%;
(5) preparation of dog chew
Dog chew fillings is placed on dog chew rubber, after being rolled into clavate, steam 10-40min at the temperature of 95-120 DEG C after, cut into rod type, insert 1-2d under-18 DEG C to-40 DEG C even temperature of temperature or temperature match curing conditions again, be dried to moisture less than 18% under being placed on room temperature condition again and make finished product, in finished product, dog chew rubber accounts for 80% of quality, and fillings accounts for 20%.
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| CN201510807728.XA CN105284652A (en) | 2015-11-20 | 2015-11-20 | Tomato wine-flavor dog chew and preparation method therefor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173418A (en) * | 2016-07-11 | 2016-12-07 | 浙江常山迈峰宠物用品有限公司 | A kind of production method of dog chews |
| CN106489772A (en) * | 2016-10-10 | 2017-03-15 | 秦华 | A kind of preparation method of the double-colored chew food that cleans the teeth of house pet |
-
2015
- 2015-11-20 CN CN201510807728.XA patent/CN105284652A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173418A (en) * | 2016-07-11 | 2016-12-07 | 浙江常山迈峰宠物用品有限公司 | A kind of production method of dog chews |
| CN106489772A (en) * | 2016-10-10 | 2017-03-15 | 秦华 | A kind of preparation method of the double-colored chew food that cleans the teeth of house pet |
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Application publication date: 20160203 |