CN107307181A - Low temperature bakees soft grain of fresh meat and preparation method thereof - Google Patents
Low temperature bakees soft grain of fresh meat and preparation method thereof Download PDFInfo
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- CN107307181A CN107307181A CN201710531044.0A CN201710531044A CN107307181A CN 107307181 A CN107307181 A CN 107307181A CN 201710531044 A CN201710531044 A CN 201710531044A CN 107307181 A CN107307181 A CN 107307181A
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- bakees
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/20—Inorganic substances, e.g. oligoelements
- A23K20/26—Compounds containing phosphorus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/45—Semi-moist feed
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
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- Mycology (AREA)
- Birds (AREA)
- Inorganic Chemistry (AREA)
- Fodder In General (AREA)
Abstract
Soft grain of fresh meat and preparation method thereof is bakeed the present invention relates to a kind of low temperature, low temperature bakees the soft grain composition of fresh meat and parts by weight are：Contain 0.8 1.2 parts of 55 65 parts of fresh meat, 15 25 parts of swelling powder, 10 15 parts of peanut protein, 35 parts of lecithin, 46 parts of fish oil, 0.8 1.2 parts of B B-complex and calcium monohydrogen phosphate；The low temperature bakees the preparation method of the soft grain of fresh meat, comprises the following steps：A. fresh meat is twisted into muddy flesh and little particle muddy flesh；B. all raw materials are mixed in proportion, plus a small amount of water is put into spices device and stirred；C. the raw material worked good is extruded by forming machine；D. the semi-finished product of extrusion are dried in drying room；E. cut off, packaging is produced；The low temperature that the present invention is provided bakees the soft grain of fresh meat, and processing temperature is at 55 DEG C or so, and vitamin loss is few, and palatability, resistance to mouth are good, and hair color is more smooth after pets, increases weight fast and uniform, and muscle increases obvious, is conducive to pet health.
Description
Technical field
The present invention relates to pet food processing technique field, more particularly to a kind of low temperature bakees the soft grain of fresh meat and its preparation side
Method.
Background technology
Traditional pet solid food is all the food after high temperature puffing, based on the cereal such as corn, wheat, rice, cat and dog
Palatability is poor, and albumen is more to be aided with a small amount of digested tankage based on vegetable protein, digests and assimilates difference, increases stomach burden；And tradition is doted on
Thing solid food processing temperature is at 160 DEG C or so, therefore, and vitamin loss is than more serious, and General Loss is 80% or so.
The content of the invention
The present invention bakees soft grain of fresh meat and preparation method thereof to solve Problems Existing there is provided a kind of low temperature, and it solves skill
The technical scheme of art problem is：
Low temperature bakees the soft grain of fresh meat, it is characterised in that contain fresh meat, swelling powder, peanut protein, lecithin, fish oil, compound dimension life
Element and calcium monohydrogen phosphate.
Further, the low temperature bakees the soft grain of fresh meat, and it is constituted and parts by weight are：Contain 55-65 parts of fresh meat, expanded
15-25 parts of powder, 10-15 parts of peanut protein, 3-5 parts of lecithin, 4-6 parts of fish oil, 0.8-1.2 parts of B B-complex and calcium monohydrogen phosphate
0.8-1.2 parts.
Further, the low temperature bakees the soft grain of fresh meat, and it is constituted and parts by weight are：Contain 60 parts of fresh meat, swelling powder
1 part of 20 parts, 10 parts of peanut protein, 3 parts of lecithin, 5 parts of fish oil, 1 part of B B-complex and calcium monohydrogen phosphate.
Further, the low temperature bakees the soft grain of fresh meat, and the fresh meat is any in chicken, beef, duck, salmon
Plant or multiple combinations.
Further, the low temperature bakees the preparation method of the soft grain of fresh meat, comprises the following steps：
A. band bone chicken, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, are ground to form by colloid mill micro-
Little particle muddy flesh；
B. all raw materials are mixed in proportion, plus a small amount of water is put into spices device and stirred；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging is produced.
The invention has the advantages that：
The low temperature that the present invention is provided bakees the soft grain of fresh meat, and its preparation technology is simple, scientific and reasonable, and cleaning is kept in production process,
Processing temperature is at 55 DEG C or so, and moisture is controlled 16% or so, is not in microorganism excessive multiplication, anti-corrosive fresh-keeping is more reasonable,
Vitamin loss is few, and palatability, resistance to mouth are good, and hair color is more smooth after pets, increases weight fast and uniform, and muscle increases bright
It is aobvious, be conducive to pet health.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to specific embodiment to this
Invention is further described.
Embodiment 1
A. 55 portions of band bone chickens, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, by colloid barreling
Wear into molecule muddy flesh；
B. by 55 parts of fresh meat muddy flesh, 25 parts of swelling powder, 10 parts of peanut protein, 3 parts of lecithin, 5 parts of fish oil, 1 part of B B-complex
With 1 part of mixing of calcium monohydrogen phosphate, it is put into spices device and stirs；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging produces low temperature and bakees the soft grain of fresh meat.
Embodiment 2
A. 60 portions of band bone chickens, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, by colloid barreling
Wear into molecule muddy flesh；
B. by 60 parts of fresh meat muddy flesh, 20 parts of swelling powder, 10 parts of peanut protein, 3 parts of lecithin, 5 parts of fish oil, B B-complex 1.0
The 1.0 parts of mixing of part and calcium monohydrogen phosphate, plus a small amount of water are put into spices device and stirred；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging produces low temperature and bakees the soft grain of fresh meat.
Embodiment 3
A. 65 portions of band bone chickens, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, by colloid barreling
Wear into molecule muddy flesh；
B. by 65 parts of fresh meat, 15 parts of swelling powder, 11 parts of peanut protein, 3.4 parts of lecithin, 4 parts of fish oil, 0.8 part of B B-complex
It is put into spices device with 0.8 part of mixing of calcium monohydrogen phosphate, plus a small amount of water and stirs；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging produces low temperature and bakees the soft grain of fresh meat.
Embodiment 4
A. 56 portions of band bone chickens, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, by colloid barreling
Wear into molecule muddy flesh；
B. by 56 parts of fresh meat, 17 parts of swelling powder, 15 parts of peanut protein, 5 parts of lecithin, 4.6 parts of fish oil, 1.2 parts of B B-complex
It is put into spices device with 1.2 parts of mixing of calcium monohydrogen phosphate, plus a small amount of water and stirs；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging produces low temperature and bakees the soft grain of fresh meat.
Embodiment 5
A. 56 portions of band bone chickens, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, by colloid barreling
Wear into molecule muddy flesh；
B. by 56 parts of fresh meat, 21 parts of swelling powder, 12 parts of peanut protein, 3 parts of lecithin, 6 parts of fish oil, 1 part of B B-complex and phosphorus
Sour 1 part of mixing of hydrogen calcium, plus a small amount of water are put into spices device and stirred；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging produces low temperature and bakees the soft grain of fresh meat.
Table one：Vitamin A content contrast table
Pass through the test of vitamin A, it can be deduced that destruction of the preparation method of this low temperature baking soft grain of fresh meat to vitamin is small,
Remain the nutrition of food.
Table two：Hair color contrast table
By table two as can be seen that by feeding low temperature bakee the soft grain of fresh meat, healthy growth and hair color light to dog dog have compared with
Big effect.
Table three：Palatability compares
By table three, as can be seen that low temperature bakees the soft grain of fresh meat, whether palatability or resistance to mouth are all much better than solid food.
Table four：Low temperature bakees the soft grain weightening experiment of fresh meat
| The soft grain of fresh meat | Solid food（Certain famous brand） | |
| One month feeding, 50 differences Kind pup | Average weight gain 10% or so, weightening is uniform, Muscle increases obvious. | Average weight gain 10% or so, increase weight uneven, fat Fat increase is obvious. |
| Two months feedings, 50 differences Kind dog dog | Average weight gain 15% or so, weightening is uniform, Muscle increases obvious. | Average weight gain 8% or so, increase weight uneven, fat Fat increase is obvious. |
| Three months feedings, 50 differences Kind dog dog | Average weight gain 18% or so, weightening is uniform, Muscle increases obvious. | Average weight gain 6% or so, increase weight uneven, fat Fat increase is obvious. |
Pass through table four, it can be seen that the soft grain dog dog weightening of feeding low temperature baking fresh meat is fast and uniform, and muscle increases obvious, and
To increase based on muscle, dog dog food is more healthy after using.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, the change or replacement that can be readily occurred in,
It should all be included within the scope of the present invention.
Claims (5)
1. low temperature bakees the soft grain of fresh meat, it is characterised in that contain fresh meat, swelling powder, peanut protein, lecithin, fish oil, compound dimension
Raw element and calcium monohydrogen phosphate.
2. the low temperature according to claims 1 bakees the soft grain of fresh meat, it is characterised in that it is constituted and parts by weight are：Contain
There are 55-65 parts of fresh meat, 15-25 parts of swelling powder, 10-15 parts of peanut protein, 3-5 parts of lecithin, 4-6 parts of fish oil, B B-complex
0.8-1.2 parts and 0.8-1.2 parts of calcium monohydrogen phosphate.
3. the low temperature according to claims 2 bakees the soft grain of fresh meat, it is characterised in that it is constituted and parts by weight are：Contain
There are 60 parts of fresh meat, 20 parts of swelling powder, 10 parts of peanut protein, 3 parts of lecithin, 5 parts of fish oil, 1 part of B B-complex and calcium monohydrogen phosphate 1
Part.
4. the low temperature according to any one of claim 1-3 bakees the soft grain of fresh meat, it is characterised in that the fresh meat is chicken
Any of meat, beef, duck, salmon or multiple combinations.
5. low temperature according to claim 4 bakees the preparation method of the soft grain of fresh meat, it is characterised in that comprise the following steps：
A. band bone chicken, duck, beef, salmon etc. are twisted into bulky grain muddy flesh by meat grinder, are ground to form by colloid mill micro-
Little particle muddy flesh；
B. all raw materials are mixed in proportion, plus a small amount of water is put into spices device and stirred；
C. the raw material worked good is extruded at a temperature of 20 DEG C~35 DEG C by forming machine；
D. the semi-finished product of extrusion are dried in drying room, 55 DEG C of drying temperature, 18~22 hours time, moisture is 16%；
E. cut off, the little particle of definite shape is cut into according to customer requirement, packaging is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710531044.0A CN107307181A (en) | 2017-07-03 | 2017-07-03 | Low temperature bakees soft grain of fresh meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710531044.0A CN107307181A (en) | 2017-07-03 | 2017-07-03 | Low temperature bakees soft grain of fresh meat and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107307181A true CN107307181A (en) | 2017-11-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710531044.0A Pending CN107307181A (en) | 2017-07-03 | 2017-07-03 | Low temperature bakees soft grain of fresh meat and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873951A (en) * | 2017-11-22 | 2018-04-06 | 河北志尚生物科技有限公司 | A kind of soft grain particle of lecithin and preparation method |
| CN108669332A (en) * | 2018-05-02 | 2018-10-19 | 大连优宠电子商务有限公司 | A kind of functional pet bakery and preparation method thereof |
| CN109548966A (en) * | 2018-12-29 | 2019-04-02 | 江苏疯狂小狗宠物用品有限公司 | Semi-moist grain of a kind of new type low temperature baking and preparation method thereof |
| CN109965107A (en) * | 2019-04-24 | 2019-07-05 | 于伟坡 | A kind of semisolid pet additive premixing feedstuff |
| CN109997981A (en) * | 2019-03-29 | 2019-07-12 | 泰安市菲凡宠物用品有限公司 | A kind of soft grain of lecithin fresh meat and preparation method thereof with U.S. hair effect |
| CN112544784A (en) * | 2020-12-03 | 2021-03-26 | 青岛王牌动物健康产品有限公司 | Low-temperature baking process containing fresh meat lecithin |
| CN112931693A (en) * | 2021-03-23 | 2021-06-11 | 山东路斯宠物食品股份有限公司 | Edible jerky for pets and preparation method thereof |
| CN114246270A (en) * | 2021-12-21 | 2022-03-29 | 山东路斯宠物食品股份有限公司 | Low-temperature baked pet food and production process thereof |
-
2017
- 2017-07-03 CN CN201710531044.0A patent/CN107307181A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107873951A (en) * | 2017-11-22 | 2018-04-06 | 河北志尚生物科技有限公司 | A kind of soft grain particle of lecithin and preparation method |
| CN108669332A (en) * | 2018-05-02 | 2018-10-19 | 大连优宠电子商务有限公司 | A kind of functional pet bakery and preparation method thereof |
| CN109548966A (en) * | 2018-12-29 | 2019-04-02 | 江苏疯狂小狗宠物用品有限公司 | Semi-moist grain of a kind of new type low temperature baking and preparation method thereof |
| CN109997981A (en) * | 2019-03-29 | 2019-07-12 | 泰安市菲凡宠物用品有限公司 | A kind of soft grain of lecithin fresh meat and preparation method thereof with U.S. hair effect |
| CN109965107A (en) * | 2019-04-24 | 2019-07-05 | 于伟坡 | A kind of semisolid pet additive premixing feedstuff |
| CN112544784A (en) * | 2020-12-03 | 2021-03-26 | 青岛王牌动物健康产品有限公司 | Low-temperature baking process containing fresh meat lecithin |
| CN112931693A (en) * | 2021-03-23 | 2021-06-11 | 山东路斯宠物食品股份有限公司 | Edible jerky for pets and preparation method thereof |
| CN114246270A (en) * | 2021-12-21 | 2022-03-29 | 山东路斯宠物食品股份有限公司 | Low-temperature baked pet food and production process thereof |
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