CN106360024A - Fish skin cheese salt roasted chicken being edible for pets and preparation method thereof - Google Patents
Fish skin cheese salt roasted chicken being edible for pets and preparation method thereof Download PDFInfo
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- CN106360024A CN106360024A CN201610726886.7A CN201610726886A CN106360024A CN 106360024 A CN106360024 A CN 106360024A CN 201610726886 A CN201610726886 A CN 201610726886A CN 106360024 A CN106360024 A CN 106360024A
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Abstract
The invention belongs to the fields of pet foods and especially relates to fish skin cheese salt roasted chicken being edible for pets and a preparation method thereof. The fish skin cheese salt roasted chicken has abundant components and includes a chicken layer, a cheese layer and a fish skin layer, each layer supplying different and abundant nutrients for pets. All of the components in the product have stable color and have cooperative effects. The product has colorful appearance, wherein cheese granules, cheese, chicken and the like components attract pets to eat better. The product can be used as a classical snack food for celebrating birthday or as training award or like for the pets. The product is small in size and is convenient to use for feeding the pets by the pet feeders. Moisture in the product is controlled to be 10-14% after the product is roasted, so that the product has low water activity and is not liable to rot and go bad, and is convenient to store for long time.
Description
Technical field
The invention belongs to petfood area, more particularly, to a kind of pets fish skin cheese's salt Carnis Gallus domesticus and its preparation side
Method.
Background technology
People with domestic and international pet feeding gets more and more, and house pet industry flourishes, and pet-breeder is to pet food
Nutrition, palatability, designs and varieties, novel appearance, interest etc. require also more and more higher, and increasing pet food
Start to use for reference some elements of the food of people, but each manufacturer production kind can not meet above-mentioned requirements at present, often good-looking
Thing be not very good eating, nice thing plain it is impossible to meet people mentally with ambilateral demand in house pet palatability, reach not
To feeding enjoyment；And, the raising with people's living standard, some pet-breeders also exist to the feeding standard of oneself house pet
Lifting, this be not only embodied in pet-breeder increased to oneself love dote on buy the probability of pet treat, and more close
The aspects such as the nutrition of note pet treat, outward appearance, entertaining, quality, palatability, and people focus more on the exclusive thing that oneself love is doted on
Product and food, such as: birthday of liking to dote on, house pet party, the occasion such as house pet exhibition, to oneself liking the food grand banquet doted on；Therefore, originally
Invention meets the direction of pet food market development, meets the pet-breeder pursuit standard higher to pet treat.
Content of the invention
The present invention is directed to the deficiency that above-mentioned prior art exists, provide a kind of pets fish skin cheese's salt Carnis Gallus domesticus and its
Preparation method.
The technical scheme is that a kind of pets fish skin cheese's salt Carnis Gallus domesticus, bag
Include Carnis Gallus domesticus layer, cheese layer and fish skin layer；
Wherein, Carnis Gallus domesticus layer is counted by weight including: 1000 parts of chicken breast, 90 parts of pea separation protein, 70 parts of glycerol, wood
50 parts of sweet potato starch, 40 parts of Sorbitol, 25 parts of Corii Bovis seu Bubali powder, 10 parts of composite phosphate, 10 parts of Sal and 0.075 part of potassium sorbate；
Cheese layer is counted by weight including 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, flour 200
Part, 125 parts of pre-gelatinized tapioca, 100 parts of soybean protein isolate, 80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, xanthan
22.5 parts of glue, 20 parts of carrageenan, 10 parts of composite phosphate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and sodium diacetate 2.5
Part；
Fish skin layer includes the cod skin of 40 weight portions.
The preparation method of above-mentioned pets fish skin cheese's salt Carnis Gallus domesticus, step is as follows:
(1) Carnis Gallus domesticus layer
A, defrosting, section: after taking the chicken breast of 1000 parts of freezings to thaw, using the knife section of 10mm；
B, a batch mixing: weigh 10 parts of composite phosphates, 10 portions of Sal and 0.075 part of potassium sorbate mixing, add its 2 times
The water mixed dissolution of weight, carries out a tumbling with the chicken slice of step a, tumbler vacuum be -0.06mpa～-
0.04mpa, tumbling time is 5min；
C, rerolling: add 40～50 parts of water in agitated kettle, continuously add 25 parts of Corii Bovis seu Bubali powder, 90 portions of Semen Pisi sativi separation eggs
White and 50 parts of tapiocas mixing, stir, then stir together with 40 parts of Sorbitol are added in solution with 70 parts of glycerol, stir
Mixing to solution is in homogeneous structural state, sends into tumbler, carries out secondary tumbling with the batch mixing of step b, tumbling time is
35min；
D, drying: after tumbler discharging in step c, material place 1-2h after, by smooth for Carnis Gallus domesticus, be placed in drying with unfolding
On the net；
(2) cheese layer
By 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, 200 parts of flour, pre-gelatinized tapioca 125
Part, 100 parts of soybean protein isolate, 80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, 22.5 parts of xanthan gum, 20 parts of carrageenan,
10 parts of composite phosphate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and 2.5 parts of mixing of sodium diacetate, then add 800 parts of water,
Cut and mixed uniformly, prepared cheese；
(3) fish skin layer
A, 40 parts of cod skins are thawed, send into steaming and decocting in steamer, control the conditions of cooking to be: 100 DEG C of core temperature, insulation 30min；
B, the thick strand of the web plate for 10mm and 15mm one time respectively through aperture by the fish skin of step a, prepared fish skin is rotten；
(4) by the prepared cheese uniform application of step (2) on the Carnis Gallus domesticus layer of step (1), then press on cheese layer
The fish skin that step (3) is obtained is rotten, and carrying out being baked to moisture under the conditions of 60 DEG C ± 5 DEG C is 10～14wt%, is cooled to after baking
Room temperature；Product is passed sequentially through metal detector, the product containing hardware is chosen, qualified products are packed, prepared fish
Skin cheese's salt Carnis Gallus domesticus.
Wherein, the defrosting described in step (1a) and step (3a) is naturally to thaw or cold water spray thaws, and controls meat temperature
For less than 5 DEG C；Described defrosting is microwave thawing, and the central temperature controlling meat is below 2 DEG C.
Moisture described in step (4) refers to using laboratory infrared moisture meter for 10～14wt%, under the conditions of 110 DEG C
Detection 30min.
The invention has the beneficial effects as follows:
1st, fish skin cheese's salt Carnis Gallus domesticus component that the present invention is obtained is enriched, and is divided into Carnis Gallus domesticus layer, cheese layer and fish skin layer, each
Part all dotes on different, abundant species the nutritional labelings of offer for love, strengthens immunity of pets；Product every kind of component color and luster is steady
Determine, and the combination of every kind of component brings out the best in each other, the composition such as in riotous profusion outward appearance and fish skin, cheese, Carnis Gallus domesticus can preferably attract
Love is doted on edible；Provide a classical snacks doting on the activity such as award of celebrating one's birthday, train for oneself love for pet-breeder；Little
Skilful profile convenient pet-breeder feeding.
2nd, various pieces, for making after various pieces respectively, are combined processing, system by the preparation method of the present invention successively
Make simple process, beneficial to operation, it is possible to achieve actual production operation；Food of the present invention is low-temperature bake food, greatly protects
Stay the nutrient substance of food, made food fresher, doting on for love provides abundant nutritional need；The moisture of present invention baking simultaneously
Control in 10%-14%, water activity is relatively low, food is difficult putrid and deteriorated, is conducive to storing for a long time.
Specific embodiment
Below in conjunction with example, the principle of the present invention and feature are described, example is served only for explaining the present invention, and
Non- for limiting the scope of the present invention.
Embodiment 1
A kind of pets fish skin cheese's salt Carnis Gallus domesticus, including Carnis Gallus domesticus layer, cheese layer and fish skin layer；
Wherein, Carnis Gallus domesticus layer is counted by weight including: 1000 parts of chicken breast, 90 parts of pea separation protein, 70 parts of glycerol, wood
50 parts of sweet potato starch, 40 parts of Sorbitol, 25 parts of Corii Bovis seu Bubali powder, 10 parts of composite phosphate, 10 parts of Sal and 0.075 part of potassium sorbate；
Cheese layer is counted by weight including 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, flour 200
Part, 125 parts of pre-gelatinized tapioca, 100 parts of soybean protein isolate, 80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, xanthan
22.5 parts of glue, 20 parts of carrageenan, 10 parts of composite phosphate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and sodium diacetate 2.5
Part；
Fish skin layer includes the cod skin of 40 weight portions.
The preparation method of above-mentioned pets fish skin cheese's salt Carnis Gallus domesticus, step is as follows:
(1) Carnis Gallus domesticus layer
A, defrosting, section: after taking the chicken breast of 1000 parts of freezings to thaw, using the knife section of 10mm；
B, a batch mixing: weigh 10 parts of composite phosphates, 10 portions of Sal and 0.075 part of potassium sorbate mixing, add its 2 times
The water mixed dissolution of weight, carries out a tumbling with the chicken slice of step a, tumbler vacuum be -0.06mpa～-
0.04mpa, tumbling time is 5min；
C, rerolling: add 40～50 parts of water in agitated kettle, continuously add 25 parts of Corii Bovis seu Bubali powder, 90 portions of Semen Pisi sativi separation eggs
White and 50 parts of tapiocas mixing, stir, then stir together with 40 parts of Sorbitol are added in solution with 70 parts of glycerol, stir
Mixing to solution is in homogeneous structural state, sends into tumbler, carries out secondary tumbling with the batch mixing of step b, tumbling time is
35min；
D, drying: after tumbler discharging in step c, material place 1-2h after, by smooth for Carnis Gallus domesticus, be placed in drying with unfolding
On the net；
(2) cheese layer
By 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, 200 parts of flour, pre-gelatinized tapioca 125
Part, 100 parts of soybean protein isolate, 80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, 22.5 parts of xanthan gum, 20 parts of carrageenan,
10 parts of composite phosphate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and 2.5 parts of mixing of sodium diacetate, then add 800 parts of water,
Cut and mixed uniformly, prepared cheese；
(3) fish skin layer
A, 40 parts of cod skins are thawed, send into steaming and decocting in steamer, control the conditions of cooking to be: 100 DEG C of core temperature, insulation 30min；
B, the thick strand of the web plate for 10mm and 15mm one time respectively through aperture by the fish skin of step a, prepared fish skin is rotten；
(4) by the prepared cheese uniform application of step (2) on the Carnis Gallus domesticus layer of step (1), then press on cheese layer
The fish skin that step (3) is obtained is rotten, and carrying out being baked to moisture under the conditions of 60 DEG C ± 5 DEG C is 10～14wt%, is cooled to after baking
Room temperature；Product is passed sequentially through metal detector, the product containing hardware is chosen, qualified products are packed, prepared fish
Skin cheese's salt Carnis Gallus domesticus.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of pets fish skin cheese's salt Carnis Gallus domesticus are it is characterised in that include Carnis Gallus domesticus layer, cheese layer and fish skin layer；
Wherein, Carnis Gallus domesticus layer is counted by weight including 1000 parts of chicken breast, 90 parts of pea separation protein, 70 parts of glycerol, para arrowroot
50 parts of powder, 40 parts of Sorbitol, 25 parts of Corii Bovis seu Bubali powder, 10 parts of composite phosphate, 10 parts of Sal and 0.075 part of potassium sorbate；
Cheese layer is counted by weight including: 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, 200 parts of flour, pre-
125 parts of gelatinizing tapioca, 100 parts of soybean protein isolate, 80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, xanthan gum 22.5
Part, 20 parts of carrageenan, 10 parts of composite phosphate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and 2.5 parts of sodium diacetate；
Fish skin layer includes the cod skin of 40 weight portions.
2. the pets fish skin cheese's salt Carnis Gallus domesticus described in a kind of claim 1 preparation method it is characterised in that step such as
Under:
(1) Carnis Gallus domesticus layer
A, defrosting, section: after taking the chicken breast of 1000 parts of freezings to thaw, using the knife section of 10mm；
B, a batch mixing: weigh 10 parts of composite phosphates, 10 portions of Sal and 0.075 part of potassium sorbate mixing, add its 2 times of weight
Water mixed dissolution, carry out a tumbling with the chicken slice of step a, tumbler vacuum be -0.06mpa～-0.04mpa,
Tumbling time is 5min；
C, rerolling: in agitated kettle add 40～50 parts of water, continuously add 25 parts of Corii Bovis seu Bubali powder, 90 parts of pea separation proteins and
The mixing of 50 portions of tapiocas, stirs, then stirs together with 40 parts of Sorbitol are added in solution with 70 parts of glycerol, stir to
Solution is in homogeneous structural state, sends into tumbler, carries out secondary tumbling with the batch mixing of step b, and tumbling time is 35min；
D, drying: after tumbler discharging in step c, material place 1-2h after, by smooth for Carnis Gallus domesticus, be placed in drying net with unfolding
On；
(2) cheese layer
By 600 parts of glycerol, 500 parts of modified starch, 375 parts of corn starch, 200 parts of flour, 125 parts of pre-gelatinized tapioca, big
0 part of bean separation protein 10,80 parts of Sorbitol, 30 parts of Sal, 30 parts of sodium lactate, 22.5 parts of xanthan gum, 20 parts of carrageenan, compound phosphorus
10 parts of hydrochlorate, 10 parts of cheese powder, 10 parts of sucrose fatty acid ester and 2.5 parts of mixing of sodium diacetate, then add 800 parts of water, cut
Mix uniformly, prepared cheese；
(3) fish skin layer
A, 40 parts of cod skins are thawed, send into steaming and decocting in steamer, control the conditions of cooking to be: 100 DEG C of core temperature, insulation 30min；
B, the thick strand of the web plate for 10mm and 15mm one time respectively through aperture by the fish skin of step a, prepared fish skin is rotten；
(4) by the prepared cheese uniform application of step (2) on the Carnis Gallus domesticus layer of step (1), then on cheese layer, press step
(3) fish skin being obtained is rotten, and carrying out being baked to moisture under the conditions of 60 DEG C ± 5 DEG C is 10～14wt%, is cooled to room temperature after baking；
Product is passed sequentially through metal detector, the product containing hardware is chosen, qualified products are packed, prepared fish skin cheese
Salt Carnis Gallus domesticus.
3. preparation method according to claim 2 is it is characterised in that the defrosting described in step (1a) and step (3a) is
Naturally to thaw or cold water spray thaw, and control meat temperature to be less than 5 DEG C.
4. preparation method according to claim 2 is it is characterised in that the defrosting described in step (1a) and step (3a) is
Microwave thawing, the central temperature controlling meat is below 2 DEG C.
5. preparation method according to claim 2 is it is characterised in that the moisture described in step (4) is 10～14wt%
Refer to using laboratory infrared moisture meter, detect 30min under the conditions of 110 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610726886.7A CN106360024A (en) | 2016-08-26 | 2016-08-26 | Fish skin cheese salt roasted chicken being edible for pets and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610726886.7A CN106360024A (en) | 2016-08-26 | 2016-08-26 | Fish skin cheese salt roasted chicken being edible for pets and preparation method thereof |
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| CN106360024A true CN106360024A (en) | 2017-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610726886.7A Pending CN106360024A (en) | 2016-08-26 | 2016-08-26 | Fish skin cheese salt roasted chicken being edible for pets and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319166A (en) * | 2017-07-13 | 2017-11-07 | 烟台中宠宠物卫生用品有限公司 | A kind of pets chicken minced fillet shortcake and preparation method thereof |
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| CN104543589A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Multi-taste cheese piece for pets and processing method of multi-taste cheese piece |
| CN104543590A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Pet snack and processing method thereof |
| CN205390234U (en) * | 2016-01-28 | 2016-07-27 | 江苏益和宠物用品有限公司 | Chicken book is eaten to pet |
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2016
- 2016-08-26 CN CN201610726886.7A patent/CN106360024A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095470A (en) * | 2007-06-26 | 2008-01-02 | 威海汪家旺宠物食品有限公司 | Pet food and preparation method thereof |
| CN102940142A (en) * | 2012-11-19 | 2013-02-27 | 烟台中宠食品有限公司 | Edible imitated cheese for pets and preparation method thereof |
| CN103054057A (en) * | 2012-12-31 | 2013-04-24 | 浙江工业大学 | Half-dried chicken breast meat and application thereof |
| CN103070316A (en) * | 2013-02-06 | 2013-05-01 | 烟台中宠食品有限公司 | Pizza for pet and manufacturing method thereof |
| CN104543589A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Multi-taste cheese piece for pets and processing method of multi-taste cheese piece |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107319166A (en) * | 2017-07-13 | 2017-11-07 | 烟台中宠宠物卫生用品有限公司 | A kind of pets chicken minced fillet shortcake and preparation method thereof |
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Application publication date: 20170201 |