CN107095067A - A foaming ox-hide ball and its processing method for a kind of pets - Google Patents
A foaming ox-hide ball and its processing method for a kind of pets Download PDFInfo
- Publication number
- CN107095067A CN107095067A CN201710525430.9A CN201710525430A CN107095067A CN 107095067 A CN107095067 A CN 107095067A CN 201710525430 A CN201710525430 A CN 201710525430A CN 107095067 A CN107095067 A CN 107095067A
- Authority
- CN
- China
- Prior art keywords
- ball
- hide
- product
- chicken
- foaming
- 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
- Fodder In General (AREA)
Abstract
The present invention relates to a foaming ox-hide ball and its processing method for a kind of pets, by weight fraction meter, including following component：Wheat flour 10 15%, glycerine 6 9%, Gluten 3 5%, glucono-delta-lactone 1 2%, beef flavor 1 2%, composite phosphate 0.5 1%, sodium acid carbonate 0.5 1%, titanium dioxide 0.05 0.1%, potassium sorbate 0.005 0.01%, surplus are ox-hide mud.The beneficial effect for the ox-hide ball that the present invention is provided is：A ball is rich in pure ox-hide, nutritious, resistance to chew, chewing qualities multiplication；A compact ball is exquisite lovely, and facilitates owner to carry, feed, and also allows for storage, is the excellent snacks that dog dog trains reward, leisure to gnaw.
Description
Technical field
The present invention relates to the foaming ox-hide ball of a kind of pet food and preparation method thereof, more particularly to a kind of pets
And its processing method, belong to pet food technical field.
Background technology
Pet dog is the indispensable friend of the mankind and companion, and the continuous improvement and society with living standard are aged
Change the appearance of phenomenon, clever and sensible, understanding pet dog be increasingly becoming bring it is joyous it is pleased, accompany lonely most loyal
Sincere companion, and the species that people raise pet dog also constantly increases.
But pet food common on existing market, single varieties, mouthfeel dullness, shape is typically all spherical or bone
Shape, unsightly, pet long-term consumption can also lack feeling of freshness to outward appearance, and nutrition is unbalanced, and unfavorable to the dental health of pet.
The content of the invention
The present invention is directed to the deficiency of existing pet food presence there is provided a foaming ox-hide ball for a kind of pets and its added
Work method.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：It is wheat flour 10-15%, sweet
Oily 6-9%, Gluten 3-5%, glucono-delta-lactone 1-2%, beef flavor 1-2%, composite phosphate 0.5-1%, bicarbonate
Sodium 0.5-1%, titanium dioxide 0.05-0.1%, potassium sorbate 0.005-0.01%, surplus are ox-hide mud.
The beneficial effect for the ox-hide ball that the present invention is provided is：
1) ball is rich in pure ox-hide, nutritious, resistance to chew, chewing qualities multiplication；
2) a compact ball is exquisite lovely, and facilitates owner to carry, feed, and also allows for storage, is dog dog training reward, stops
The excellent snacks that spare time gnaws.
Further, in addition to the chicken gizzard fourth part of ball gross weight 10% is accounted for, with the gross weight meter of a ball, the chicken gizzard fourth
Partial composition is as follows：Soybean protein isolate 2-3%, glycerine 0.5-1.0%, D-sorbite 0.2-0.3%, soft white sugar 0.2-
0.3%th, sodium isoascorbate 0.001%, vitamin E 0.001%, potassium sorbate 0.001%, surplus is chicken gizzard.
Beneficial effect using above-mentioned further technical scheme is：The chicken gizzard of delicious mellowness coordinates the ox-hide of chewiness, more can
Stimulate the taste bud of pet, resistance to chewing and chewing qualities multiplication.
Further, in addition to ball gross weight 10-15% chicken grain is accounted for, with the gross weight meter of a ball, the chicken grain
Composition it is as follows：It is glycerine 1-1.5%, tapioca 0.5-1.0%, propane diols 0.5-1.0%, peanut protein 0.3-0.5%, multiple
Phosphate 0.03-0.05%, potassium sorbate 0.001% are closed, surplus is chicken.
Beneficial effect using above-mentioned further technical scheme is：The ox-hide of chewiness coordinates elastic force full, nutritious
The soft grain of chicken, can more effectively improve the appetite of pet, resistance to chewing and chewing qualities multiplication.
Further, in addition to ball gross weight 0.5-20% vegetables are accounted for, the vegetables are drying vegetables powder, fresh vegetables
One or more mixtures in raw material, the Vegetable powder refers to any one in spinach powder, Wheat Grass Powder, described fresh
Vegetable raw-material refers to any one in diced carrot, pachyrhizus fourth.
Beneficial effect using above-mentioned further technical scheme is：The fresh vegetables or Vegetable powder of salubrious health, nutrition are rich
Rich and health, coordinates the ox-hide of chewiness, can stimulate the nutrition of the taste bud and an abundant ball of pet, resistance to chewing and chewing qualities times
Increase.
Further, in addition to ball gross weight 20-25% chicken is accounted for.
Beneficial effect using above-mentioned further technical scheme is：Fresh grade breast coordinates the ox-hide of chewiness, nutrition mouthfeel
Double lifting, resistance to chewing and chewing qualities multiplication.
Further, in addition to ball gross weight 1-5% cheese is accounted for.
Beneficial effect using above-mentioned further technical scheme is：The cheese of strong delicate fragrance is incorporated in the ox-hide of chewiness, is sought
Support health, resistance to chewing and chewing qualities multiplication.
The processing method that an above-mentioned foaming ox-hide ball is also claimed in the present invention, comprises the following steps：
1) freezing ox-hide mud is thawed, Shi Qi centers thaw；
2) the ox-hide mud thawed is put into mixer and is stirred, after add thereto load weighted potassium sorbate,
Composite phosphate, glycerine, beef flavor, then add wheat flour, Gluten, sodium acid carbonate, glucono-delta-lactone, titanium dioxide
Titanium, selectivity adds any one or more in chicken gizzard fourth, chicken grain, vegetables, chicken, cheese, and stirring mixes each material
Uniformly；
3) by step 2) material that mixes was built in ball forming machine in 2 hours and is molded, by the ball after shaping
Son puts drying on the net, and ball diameter can change various sizes of mould according to customer requirement, and diameter is in 2-6cm；
4) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 50-55 DEG C to set drying temperature,
Drying is to moisture in 14-18wt%；
5) product dried is placed in and cooled down at room temperature, color, the underproof product of shape chosen, moisture is not
Qualified product is re-fed into drying in barn；
6) product of select is packed after metal detector is detected, produced.
Further, step 2) described in chicken gizzard fourth preparation method it is as follows：
1) freezing chicken gizzard is thawed, Dai Qi centers enter subsequent processing after thawing；
2) chicken gizzard thawed is put into cutmixer and cut and mix, potassium sorbate is first added thereto, vitamin E, different
Sodium ascorbate, after add glycerine, sorbierite, soft white sugar and soybean protein isolate thereto, cut and mix glue shape and mix equal
Stop cutting after even mixing；
3) by step 2) resulting material in 2 hours in rolling the type of being made using rolling large flat bread mould, on the product after control shaping
Lower surface flat smooth, after to be put drying online；
4) product after shaping is put into boiling in steamer as early as possible, the boiling 30-60min under the conditions of 100 DEG C；
5) product for withdrawing from steamer is placed in and cooled down at room temperature, after product is diced shaping using cutting machine；
6) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 70 ± 5 DEG C to set drying temperature,
Drying is to moisture in 14-18wt%；
7) product for withdrawing from barn is placed in and cooled down at room temperature, after product is detected by metal detector, produce.
Further, step 2) described in chicken grain preparation method it is as follows：
1) freezing Fresh Grade Breast is thawed, Dai Qi centers enter subsequent processing after thawing；
2) the big brisket of chicken is cut into slices, the small brisket of chicken is directly entered subsequent processing；
3) pour into step 2 after dissolving composite phosphate, potassium sorbate with water) obtained by Fresh Grade Breast in, be placed in tumbler
Tumbling of middle progress, the vacuum of tumbler is set to -0.04~-0.06MPa, and tumbling time is 5~10min；
4) it is peanut protein and tapioca is uniform with the water stirring and dissolving of 1.5 times of its weight, mixed afterwards with glycerine, propane diols
Step 3 is poured into after conjunction together) obtained by meat material in carry out secondary tumbling, the vacuum of tumbler is set to -0.04~-
0.06MPa, tumbling 15min, placement are pickled after 60min, continue tumbling 20min；Tumbling terminate after product in 2 hours by it
Pendulum is online in drying, the product for setting net is put into drying vehicle, in sending into barn in 10min, entering meat temperature before barn need to control
Less than 15 DEG C, drying is to moisture in 28-30wt%；
5) product for withdrawing from barn is placed in and cooled down at room temperature, by the product after cooling using high-speed cutting machine carry out chopping,
Pelletizing is operated, and is first cut into 6-8mm silk, then silk is cut into 4-5mm soft chicken grain；
6) by step 5) products obtained therefrom detected by metal detector, produced.
Embodiment
The principle and feature of the present invention are described below in conjunction with example, the given examples are served only to explain the present invention, and
It is non-to be used to limit the scope of the present invention.
Embodiment 1：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 13.9%, glycerine 8.3%, Gluten 4.2%, glucono-delta-lactone 1.4%, beef flavor 1.4%,
Composite phosphate 0.7%, sodium acid carbonate 0.7%, titanium dioxide 0.07%, potassium sorbate 0.005%, ox-hide mud 69.3%.
Embodiment 2：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 10%, chicken gizzard fourth 10%, glycerine 9%, Gluten 3%, glucono-delta-lactone 1%, beef flavor 1%,
Composite phosphate 1%, sodium acid carbonate 1%, titanium dioxide 0.05%, potassium sorbate 0.008%, ox-hide mud 63.5%.
Wherein, with the gross weight meter of a ball, the composition of chicken gizzard fourth is as follows：Soybean protein isolate 3%, glycerine 1.0%, sorb
Sugar alcohol 0.2%, soft white sugar 0.3%, sodium isoascorbate 0.001%, vitamin E 0.001%, potassium sorbate 0.001%, chicken
Liver 5.497%.
Embodiment 3：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 15%, chicken grain 10%, glycerine 6%, Gluten 5%, glucono-delta-lactone 2%, beef flavor 2%,
Composite phosphate 0.5%, sodium acid carbonate 0.5%, titanium dioxide 0.1%, potassium sorbate 0.01%, ox-hide mud 58.9%.
Wherein, with the gross weight meter of a ball, the composition of chicken grain is as follows：
Glycerine 1%, tapioca 1.0%, propane diols 0.5%, peanut protein 0.3%, composite phosphate 0.05%, sorb
Sour potassium 0.001%, chicken 7.1%.
Embodiment 4：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 10%, chicken grain 15%, glycerine 9%, Gluten 3%, glucono-delta-lactone 1%, beef flavor 1%,
Composite phosphate 1%, sodium acid carbonate 1%, titanium dioxide 0.05%, potassium sorbate 0.005%, ox-hide mud 58.9%.
Wherein, with the gross weight meter of a ball, the composition of chicken grain is as follows：
Glycerine 1.5%, tapioca 0.5%, propane diols 1.0%, peanut protein 0.5%, composite phosphate 0.03%, mountain
Potassium sorbate 0.01%, chicken 11.5%.
Embodiment 5：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 15%, spinach powder 0.5%, glycerine 6%, Gluten 3%, glucono-delta-lactone 1%, beef flavor
2%th, composite phosphate 0.5%, sodium acid carbonate 0.5%, titanium dioxide 0.1%, potassium sorbate 0.01%, ox-hide mud 71.4%.
Embodiment 6：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 10%, Wheat Grass Powder 15%, glycerine 8%, Gluten 5%, glucono-delta-lactone 2%, beef flavor
1%th, composite phosphate 1%, sodium acid carbonate 1%, titanium dioxide 0.05%, potassium sorbate 0.005%, ox-hide mud 56.9%.
Embodiment 7：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 12%, pachyrhizus fourth 5%, glycerine 6%, Gluten 5%, glucono-delta-lactone 1%, beef flavor 2%,
Composite phosphate 0.5%, sodium acid carbonate 0.5%, titanium dioxide 0.1%, potassium sorbate 0.005%, ox-hide mud 67.9%.
Embodiment 8：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
Wheat flour 10%, pachyrhizus fourth 20%, glycerine 9%, Gluten 3%, glucono-delta-lactone 1%, beef flavor 1%,
Composite phosphate 1%, sodium acid carbonate 1%, titanium dioxide 0.05%, potassium sorbate 0.01%, ox-hide mud 53.9%.
Embodiment 9：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
It is wheat flour 15%, chicken 20%, glycerine 6%, Gluten 5%, glucono-delta-lactone 2%, beef flavor 1%, multiple
Close phosphate 0.5%, sodium acid carbonate 1%, titanium dioxide 0.1%, potassium sorbate 0.005%, ox-hide mud 49.4%.
Embodiment 10：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
It is wheat flour 10%, chicken 25%, glycerine 9%, Gluten 3%, glucono-delta-lactone 1%, beef flavor 2%, multiple
Close phosphate 1%, sodium acid carbonate 0.5%, titanium dioxide 0.05%, potassium sorbate 0.01%, ox-hide mud 48.4%.
Embodiment 11：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
It is wheat flour 15%, cheese 1%, glycerine 6%, Gluten 5%, glucono-delta-lactone 2%, beef flavor 1%, multiple
Close phosphate 0.5%, sodium acid carbonate 1%, titanium dioxide 0.1%, potassium sorbate 0.005%, ox-hide mud 68.4%.
Embodiment 12：
A foaming ox-hide ball for a kind of pets, by weight fraction meter, including following component：
It is wheat flour 10%, cheese 5%, glycerine 9%, Gluten 3%, glucono-delta-lactone 1%, beef flavor 2%, multiple
Close phosphate 1%, sodium acid carbonate 0.5%, titanium dioxide 0.05%, potassium sorbate 0.01%, ox-hide mud 48.4%.
The processing method of an above-mentioned foaming ox-hide ball is as follows：
1) freezing ox-hide mud is thawed, Shi Qi centers thaw；
2) the ox-hide mud thawed is put into mixer and is stirred, after add thereto load weighted potassium sorbate,
Composite phosphate, glycerine, beef flavor, then add wheat flour, Gluten, sodium acid carbonate, glucono-delta-lactone, titanium dioxide
Titanium, stirring, positive and negative each 15min of stirring is well mixed each material；
3) by step 2) material that mixes was built in ball forming machine in 2 hours and is molded, the weight of each ball
A ball after shaping is put drying online by amount control 10-60g/ (a different sized mold extrusion balls vary in weight)；
4) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 50 DEG C to set drying temperature, is dried
Do to moisture in 16wt%；
5) product dried is placed in and cooled down at room temperature, color, the underproof product of shape chosen, moisture is not
Qualified product is re-fed into drying in barn；
6) product of select is packed after metal detector is detected, produced.
Wherein, the preparation method of above-mentioned chicken gizzard fourth is as follows：
1) freezing chicken gizzard is thawed, Dai Qi centers enter subsequent processing after thawing；
2) chicken gizzard thawed is put into cutmixer and cut and mix, potassium sorbate is first added thereto, vitamin E, different
Sodium ascorbate, after add glycerine, sorbierite, soft white sugar and soybean protein isolate thereto, cut and mix glue shape and mix equal
Stop cutting after even mixing；
3) by step 2) resulting material in 2 hours in rolling the type of being made using rolling large flat bread mould, on the product after control shaping
Lower surface flat smooth, after to be put drying online；
4) product after shaping is put into boiling in steamer as early as possible, the boiling 30-60min under the conditions of 100 DEG C；
5) product for withdrawing from steamer is placed in and cooled down at room temperature, after product is diced shaping using cutting machine；
6) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 70 ± 5 DEG C to set drying temperature,
Drying is to moisture in 14-18wt%；
7) product for withdrawing from barn is placed in and cooled down at room temperature, after product is detected by metal detector, produce.
The preparation method of chicken grain is as follows：
1) freezing Fresh Grade Breast is thawed, Dai Qi centers enter subsequent processing after thawing；
2) the big brisket of chicken is cut into slices, the small brisket of chicken is directly entered subsequent processing；
3) pour into step 2 after dissolving composite phosphate, potassium sorbate with water) obtained by Fresh Grade Breast in, be placed in tumbler
Tumbling of middle progress, the vacuum of tumbler is set to -0.04~-0.06MPa, and tumbling time is 5~10min；
4) it is peanut protein and tapioca is uniform with the water stirring and dissolving of 1.5 times of its weight, mixed afterwards with glycerine, propane diols
Step 3 is poured into after conjunction together) obtained by meat material in carry out secondary tumbling, the vacuum of tumbler is set to -0.04~-
0.06MPa, tumbling 15min, placement are pickled after 60min, continue tumbling 20min；Tumbling terminate after product in 2 hours by it
Pendulum is online in drying, the product for setting net is put into drying vehicle, in sending into barn in 10min, entering meat temperature before barn need to control
Less than 15 DEG C, drying is to moisture in 28-30wt%；
5) product for withdrawing from barn is placed in and cooled down at room temperature, by the product after cooling using high-speed cutting machine carry out chopping,
Pelletizing is operated, and is first cut into 6-8mm silk, then silk is cut into 4-5mm soft chicken grain；
6) by step 5) products obtained therefrom detected by metal detector, produced.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (10)
1. an a kind of foaming ox-hide ball for pets, it is characterised in that fraction meter, including following component by weight：Wheat flour
10-15%, glycerine 6-9%, Gluten 3-5%, glucono-delta-lactone 1-2%, beef flavor 1-2%, composite phosphate 0.5-
1%th, sodium acid carbonate 0.5-1%, titanium dioxide 0.05-0.1%, potassium sorbate 0.005-0.01%, surplus are ox-hide mud.
2. a foaming ox-hide ball according to claim 1, it is characterised in that the also chicken gizzard including accounting for ball gross weight 10%
Fourth part, with the gross weight meter of a ball, the composition of the chicken gizzard fourth part is as follows：Soybean protein isolate 2-3%, glycerine 0.5-
1.0%th, D-sorbite 0.2-0.3%, soft white sugar 0.2-0.3%, sodium isoascorbate 0.001%, vitamin E 0.001%,
Potassium sorbate 0.001%, surplus is chicken gizzard.
3. a foaming ox-hide ball according to claim 1, it is characterised in that also including accounting for ball gross weight 10-15%'s
Chicken grain, with the gross weight meter of a ball, the composition of the chicken grain is as follows：Glycerine 1-1.5%, tapioca 0.5-1.0%, third
Glycol 0.5-1.0%, peanut protein 0.3-0.5%, composite phosphate 0.03-0.05%, potassium sorbate 0.001%, surplus is
Chicken.
4. a foaming ox-hide ball according to claim 1, it is characterised in that also including accounting for ball gross weight 0.5-20%'s
Vegetables, the vegetables are one or more mixtures in drying vegetables powder, fresh vegetable material.
5. a foaming ox-hide ball according to claim 4, it is characterised in that the Vegetable powder refers to spinach powder, wheat seedling
Any one in powder, the fresh vegetable material refers to any one in diced carrot, pachyrhizus fourth.
6. a foaming ox-hide ball according to claim 1, it is characterised in that also including accounting for ball gross weight 20-25%'s
Chicken.
7. a foaming ox-hide ball according to claim 1, it is characterised in that the also milk including accounting for ball gross weight 1-5%
Junket.
8. the processing method of the foaming ox-hide ball any one of a kind of claim 1-7, it is characterised in that including as follows
Step：
1) freezing ox-hide mud is thawed, Shi Qi centers thaw；
2) the ox-hide mud thawed is put into mixer and is stirred, after add load weighted potassium sorbate thereto, it is compound
Phosphate, glycerine, beef flavor, then add wheat flour, Gluten, sodium acid carbonate, glucono-delta-lactone, titanium dioxide, choosing
Selecting property adds any one or more in chicken gizzard fourth, chicken grain, vegetables, chicken, cheese, and stirring is well mixed each material；
3) by step 2) material that mixes was built in ball forming machine in 2 hours and is molded, the ball after shaping is put
It is put into drying online；
4) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 50-55 DEG C to set drying temperature, drying
To moisture in 14-18wt%；
5) product dried is placed in and cooled down at room temperature, color, the underproof product of shape chosen, moisture is unqualified
Product be re-fed into drying in barn；
6) product of select is packed after metal detector is detected, produced.
9. it is according to claim 8 foaming an ox-hide ball processing method, it is characterised in that step 2) described in chicken gizzard fourth
Preparation method it is as follows：
1) freezing chicken gizzard is thawed, Dai Qi centers enter subsequent processing after thawing；
2) chicken gizzard thawed is put into cutmixer and cut and mix, potassium sorbate is first added thereto, vitamin E, different anti-bad
Hematic acid sodium, after add glycerine, sorbierite, soft white sugar and soybean protein isolate thereto, cut mix glue shape and it is well mixed after
Stopping, which is cut, mixes；
3) by step 2) resulting material in 2 hours in rolling the type of being made using rolling large flat bread mould, following table on the product after control shaping
Face flat smooth, after to be put drying online；
4) product after shaping is put into boiling in steamer as early as possible, the boiling 30-60min under the conditions of 100 DEG C；
5) product for withdrawing from steamer is placed in and cooled down at room temperature, after product is diced shaping using cutting machine；
6) product for setting net is placed on drying vehicle, in sending into barn in 10min, it is 70 ± 5 DEG C to set drying temperature, drying
To moisture in 14-18wt%；
7) product for withdrawing from barn is placed in and cooled down at room temperature, after product is detected by metal detector, produce.
10. it is according to claim 8 foaming an ox-hide ball processing method, it is characterised in that step 2) described in chicken
The preparation method of grain is as follows：
1) freezing Fresh Grade Breast is thawed, Dai Qi centers enter subsequent processing after thawing；
2) the big brisket of chicken is cut into slices, the small brisket of chicken is directly entered subsequent processing；
3) pour into step 2 after dissolving composite phosphate, potassium sorbate with water) obtained by Fresh Grade Breast in, be placed in tumbler
Tumbling of row, the vacuum of tumbler is set to -0.04~-0.06MPa, and tumbling time is 5~10min；
4) it is peanut protein and tapioca is uniform with the water stirring and dissolving of 1.5 times of its weight, afterwards with after glycerine, mixed with propylene glycol
Pour into step 3 together) obtained by meat material in carry out secondary tumbling, the vacuum of tumbler is set to -0.04~-0.06MPa, rolling
15min is rubbed, placement is pickled after 60min, continues tumbling 20min；Tumbling terminate after product in put in 2 hours drying net
On, the product for setting net is put into drying vehicle, in sending into barn in 10min, entering meat temperature before barn need to control below 15 DEG C, dried
Do to moisture in 28-30wt%；
5) product for withdrawing from barn is placed in and cooled down at room temperature, and the product after cooling is carried out into chopping, pelletizing using high-speed cutting machine
Operation, is first cut into 6-8mm silk, then silk is cut into 4-5mm soft chicken grain；
6) by step 5) products obtained therefrom detected by metal detector, produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710525430.9A CN107095067A (en) | 2017-06-30 | 2017-06-30 | A foaming ox-hide ball and its processing method for a kind of pets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710525430.9A CN107095067A (en) | 2017-06-30 | 2017-06-30 | A foaming ox-hide ball and its processing method for a kind of pets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107095067A true CN107095067A (en) | 2017-08-29 |
Family
ID=59664076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710525430.9A Pending CN107095067A (en) | 2017-06-30 | 2017-06-30 | A foaming ox-hide ball and its processing method for a kind of pets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107095067A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359858A (en) * | 2016-08-26 | 2017-02-01 | 烟台中宠食品股份有限公司 | Cheese and chicken liver salt roasted chicken being edible for pets and preparation method thereof |
| CN106376726A (en) * | 2016-08-26 | 2017-02-08 | 烟台中宠食品股份有限公司 | Pet edible cheese sausage salt-baked chicken and preparation method thereof |
| CN106376754A (en) * | 2016-08-26 | 2017-02-08 | 烟台中宠食品股份有限公司 | Pet edible cheese salt-baked chicken and preparation method thereof |
-
2017
- 2017-06-30 CN CN201710525430.9A patent/CN107095067A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359858A (en) * | 2016-08-26 | 2017-02-01 | 烟台中宠食品股份有限公司 | Cheese and chicken liver salt roasted chicken being edible for pets and preparation method thereof |
| CN106376726A (en) * | 2016-08-26 | 2017-02-08 | 烟台中宠食品股份有限公司 | Pet edible cheese sausage salt-baked chicken and preparation method thereof |
| CN106376754A (en) * | 2016-08-26 | 2017-02-08 | 烟台中宠食品股份有限公司 | Pet edible cheese salt-baked chicken and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张雁等: "《肉类与水产食品加工技术》", 31 January 2009, 中国轻工业出版社 * |
| 王贵际等: "《肉品卫生检验培训教材》", 31 January 2007, 中国商业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101691193B1 (en) | Process for manufacturing crispy chicken breast meat snack. | |
| CN106720946A (en) | A kind of pet is ground one's teeth in sleep hot dog and preparation method thereof | |
| CN105614003A (en) | Soft granular dog food and preparation method thereof | |
| US20150132439A1 (en) | Novel branded pet food | |
| KR20170143356A (en) | Feed composition for companion animal using food materials and preparing method thereof | |
| CN112244159A (en) | Fresh food for pets and preparation method thereof | |
| CN108634116A (en) | A kind of paper mulberry feed and preparation method thereof | |
| CN109619375A (en) | A kind of product and preparation method based on ox by-product | |
| CN106578355A (en) | Freeze-dried pet food and making method thereof | |
| CN101756102B (en) | Peanut puffed food and production method thereof | |
| CN107647125A (en) | A kind of breeding feed of white goat and preparation method thereof | |
| CN107095067A (en) | A foaming ox-hide ball and its processing method for a kind of pets | |
| CN107279472A (en) | The Molars rod and its processing method of a kind of imitative ox-hide volume of soft chicken cladding of pets | |
| CN106417070A (en) | Method for producing dog chews | |
| JP3825822B2 (en) | Pet food manufacturing method | |
| CN105011251B (en) | A kind of preparation method of the convenient soup of edible fungi preserving raw material with clearing lung-heat fat-reducing effect | |
| CN104041682A (en) | Preparation method of polyculture feed for hybridized crucians and chubs | |
| CN103230029B (en) | A kind of processing method of high moisture content chicken pet food | |
| CN106261897A (en) | A kind of fragrant tender tendon Bovis seu Bubali ball and processing method thereof | |
| CN102524833A (en) | Crab meal fish meat gluten and preparation method thereof | |
| CN105918922A (en) | Beef balls with konjac and making method thereof | |
| CN106072360A (en) | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof | |
| CN106376726A (en) | Pet edible cheese sausage salt-baked chicken and preparation method thereof | |
| CN105995509A (en) | Cuttlefish juice noodles and preparation method thereof | |
| CN111280128A (en) | Method for improving marbling density of pure blood and beef and feed used by method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170829 |