CN109480115B - Preparation method of pet food containing slow-release flavoring agent - Google Patents
Preparation method of pet food containing slow-release flavoring agent Download PDFInfo
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- CN109480115B CN109480115B CN201811546216.2A CN201811546216A CN109480115B CN 109480115 B CN109480115 B CN 109480115B CN 201811546216 A CN201811546216 A CN 201811546216A CN 109480115 B CN109480115 B CN 109480115B
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- 235000013305 food Nutrition 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000005187 foaming Methods 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 18
- 241001465754 Metazoa Species 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 10
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- 239000002002 slurry Substances 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 18
- 239000008187 granular material Substances 0.000 claims description 17
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- 239000008280 blood Substances 0.000 claims description 14
- 210000004369 blood Anatomy 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims description 14
- 239000004088 foaming agent Substances 0.000 claims description 12
- 239000000413 hydrolysate Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 244000000626 Daucus carota Species 0.000 claims description 7
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
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- 239000005844 Thymol Substances 0.000 claims description 7
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
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- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 7
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
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- 229940055729 papain Drugs 0.000 claims description 2
- 235000019834 papain Nutrition 0.000 claims description 2
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 2
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- 244000056139 Brassica cretica Species 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 108010007119 flavourzyme Proteins 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 12
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 239000003921 oil Substances 0.000 description 8
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- 239000005667 attractant Substances 0.000 description 3
- 230000031902 chemoattractant activity Effects 0.000 description 3
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- 241000282326 Felis catus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
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- 230000002688 persistence Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Classifications
-
- 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
- A23K50/42—Dry feed
-
- 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
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- 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
- 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
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
- A23K20/111—Aromatic compounds
-
- 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
-
- 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
- A23K20/22—Compounds of alkali metals
-
- 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
- A23K20/28—Silicates, e.g. perlites, zeolites or bentonites
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Physiology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Birds (AREA)
- Biomedical Technology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention discloses a preparation method of pet food containing a slow-release flavoring agent, belonging to the technical field of pet food preparation. The preparation method comprises the steps of material preparation, foaming, granulation, spraying, baking and packaging. During granulation, the slow release material and the animal flavoring agent are mixed to be used as the pet food surface phagostimulant, and the slow release material adsorbs the animal flavoring agent, so that the fragrance can be slowly released and kept for a long time, the quality guarantee period of the food can be prolonged, and the phenomena that the animal flavoring agent can lay oil on the surface of the food in summer and can crystallize in winter are better solved.
Description
Technical Field
The invention discloses a preparation method of a pet food containing a slow-release flavoring agent, belonging to the technical field of pet foods.
Background
In order to improve the palatability of pet foods when developing pet foods, it is an important aspect to attach importance to the application of feed flavors. Currently, as flavors used in dog and cat foods, beef flavor, cheese flavor, chicken flavor, milk flavor, butter flavor, fish flavor, and the like are available. Besides the use of feed essences, there are some special processes for perfuming.
For example, smoking techniques are used to cause a pet's appetite by burning the surface of the pet with a burning aroma due to local high temperatures during smoking. However, the application of feed essence or flavoring technology is not particularly common at present, the variety of developed pet flavors is not many, and how to develop a specific feed essence according to the taste and smell of different types of pet dogs in different physiological stages and the flavoring technology are also problems of the future research on the processing of pet feed.
In the prior art, the pet food is prepared by crushing various raw materials, and then carrying out the procedures of raw material preparation, material mixing, conveying, extrusion puffing, conveying, drying, oil spraying and the like, wherein the purpose of oil spraying is to increase fragrance so as to be beneficial to attracting pets to eat, but the surface oil spraying has the following problems: firstly, in light and hot summer, the fat sprayed on the surface of the pet food is melted at high temperature to enable the surface of the food to be full of liquid fat, which is not beneficial to storage and ingestion by pets; in cold winter, because the temperature is very low, the grease on the surface of the pet food can be crystallized, and the storage and the pet ingestion are also not beneficial. Secondly, the oil is directly sprayed on the surface of the food, the food calling fragrance is easy to volatilize, once the storage time is long, the fragrance is weakened or not at all, and the aim of calling the pet by increasing the fragrance is not achieved.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of a pet food containing a slow-release flavoring agent, which has lasting fragrance and can be slowly released, oil on the surface of the food is not crystallized at low temperature, and oil is not laid at high temperature.
The invention aims to realize the following technical scheme that the preparation method of the pet food containing the slow-release flavoring agent comprises the steps of burdening, foaming, granulating, spraying, baking and packaging:
proportioning: the corn flour, the oat flour, the fishbone powder, the minced chicken liver, the lard, the salt, the multivitamins, the crushed or pulped carrots, sweet potatoes, nut kernels, mustard, bean cakes and hawthorns are respectively weighed according to a certain proportion, and are added with a proper amount of water to be fully and uniformly stirred to prepare pasty slurry.
Foaming: weighing glycerin fatty acid ester and thymol according to a certain proportion, adding a certain amount of water, fully stirring to prepare foaming agent aqueous solution, introducing the foaming agent into the pasty slurry obtained in the step I by using a high-pressure foaming machine, and forming countless bubbles in the slurry to prepare foam.
And thirdly, granulating: and (4) putting the foamed slurry obtained in the step two into a disc granulator for granulation, adding a certain amount of slow-release material into the granulator after all the slurry forms granules, rotating the granulator until the slow-release material powder is completely coated on the surfaces of the granules, spraying the animal flavoring agent on the surfaces of the granules, and continuing to rotate until the animal flavoring agent is completely coated on the surfaces of the granules.
Baking: and (4) putting the granular food prepared in the step (III) into a baking room, and baking at a certain temperature.
And fifthly, packaging: and D, packaging the food baked in the step IV.
In the ingredients in the step I, the mixture ratio of various raw materials is as follows: 10-15 parts of corn flour, 10-15 parts of oat flour, 12-17 parts of bean cake, 10-15 parts of fishbone meal, 5-10 parts of carrot, 2-4 parts of lard oil, 8-12 parts of sweet potato, 4-6 parts of nut meat, 8-12 parts of mustard, 10-15 parts of chicken liver minced meat, 2-5 parts of hawthorn, 3-5 parts of salt and 1-2 parts of compound vitamin.
Preferably, in the step 1, the mixture ratio of the raw materials is as follows: 12 parts of corn flour, 12 parts of oat flour, 15 parts of bean cake, 12 parts of fishbone powder, 7 parts of carrot, 3 parts of lard, 10 parts of sweet potato, 5 parts of nut meat, 10 parts of mustard, 12 parts of chicken liver meat powder, 3 parts of hawthorn, 4 parts of salt and 1.5 parts of compound vitamin.
In the second step, 10-20 parts of glycerin fatty acid ester serving as a foaming agent and 5-10 parts of thymol are added with a proper amount of water to prepare the foaming agent suitable for foaming of a foaming machine.
The foaming machine is selected from MJT-600 type foaming machines produced by the Jinan magnesium building materials machinery Co.
In the third step, the slow release material is zeolite powder, and the animal flavoring agent is duck blood hydrolysate.
In the step III, the duck blood hydrolysate is prepared by preparing a duck blood hydrolysate from a duck blood raw material by a papain and flavor enzyme composite hydrolysis technology, wherein the main component of the duck blood hydrolysate is a mixture of small peptides, amino acids and heme.
In the third step, the slow release material is 10-15 parts of zeolite powder, and the animal flavoring agent is 7-10 parts of duck blood hydrolysate.
In the step (iv), baking: the baking temperature is 50-70 ℃, and the baking time is 10-15 minutes.
The invention has the beneficial effects that: the slow release material prepared by combining the zeolite powder and the animal flavoring agent has not been reported in the technology, and the slow release material is not reported to be used as a pet food surface phagostimulant. The research discovers that the plant flavoring agent thymol is mixed with the surfactant, and the mixture is added into food slurry made of various raw materials by a foaming machine for foaming, so that the plant flavoring agent and the slurry are fully mixed, the dispersibility of the flavoring agent is improved, and the problems that the animal flavoring agent is easy to deteriorate and poor in dispersibility are better solved. Especially, when in granulation, the slow release material is mixed with the animal flavoring agent to be used as the pet food surface attractant, and the slow release material adsorbs the animal flavoring agent, so that the fragrance can be slowly released and kept for a long time, the quality guarantee period of the food can be prolonged, and the phenomena that the animal flavoring agent can lay oil on the surface of the food in summer and can crystallize in winter are better solved.
In production, in order to further verify the advantages of the invention, the applicant sets a test group and a control group in a granulation process. Test groups: mixing the slow-release material with the animal flavoring agent to serve as the surface attractant of the pet food; the control group used only the same animal flavoring agent as the test group as the pet food surface attractant. The other food raw materials and processes are the same, the packaging is also the same, and the production date is consistent.
Randomly selecting 10 persons with food sensory evaluation experience, and evaluating the aroma persistence and the food surface current situation of two groups of foods, wherein the evaluation results are as follows:
evaluation of fragrance durability: the test group had a strong fragrance after one month storage and a slight fragrance after two months storage; the control group had a light fragrance after one month storage and had substantially no fragrance after two months storage.
Food surface condition evaluation: placing the test group and the control group in a temperature environment of 26-30 ℃ for half a month, opening the package, observing the change condition of the surface of the granules, wherein the surface of the test group is smooth and is not sticky, and the change condition is not changed when the test group and the control group are just stored; the control had a sticky, tacky surface with liquid oil present. The test group and the control group are placed in an environment of minus 10 to 15 ℃ for half a month, the change condition of the particle surface is observed after the package is opened, the surface of the test group particle is basically the same as that of the test group particle when just stored, no change occurs, and a thin layer of white frost appears on the particle surface of the control group.
Detailed Description
The first embodiment is as follows: the preparation method of the pet food containing the slow-release flavoring agent comprises the following steps:
proportioning: weighing 12kg of corn flour, 12kg of oat flour, 12kg of fishbone powder, 12kg of chicken liver minced meat, 3kg of lard, 4kg of salt, 1.5kg of multivitamin, 7kg of crushed or pulped carrot, 10kg of sweet potato, 5kg of nut meat, 10kg of mustard, 15kg of bean cake and 3kg of hawthorn, adding a proper amount of water, and fully and uniformly stirring to prepare pasty slurry.
Foaming: weighing 15kg of glycerin fatty acid ester and 7kg of thymol, adding a proper amount of water, fully stirring to prepare a foaming agent aqueous solution, introducing the foaming agent into the pasty slurry obtained in the step I by using a high-pressure foaming machine, and forming countless bubbles in the slurry to prepare the foam.
And thirdly, granulating: and (4) putting the slurry subjected to foaming in the step two into a disc granulator for granulation, adding 12kg of zeolite powder into the granulator after all the slurry forms granules, rotating to enable the slow release material powder to be completely coated on the surfaces of the granules, spraying 9kg of duck blood hydrolysate on the surfaces of the granules, and continuing to rotate until the duck blood hydrolysate is completely coated on the surfaces of the granules.
Baking: and (4) putting the granular food prepared in the step (III) into a baking room, and baking for 15 minutes at the temperature of 60 ℃.
And fifthly, packaging: and D, packaging the food baked in the step IV.
Example two: the preparation method of the pet food containing the slow-release flavoring agent comprises the following steps:
proportioning: weighing 10kg of corn flour, 15kg of oat flour, 10kg of fishbone powder, 15kg of chicken liver powder, 4kg of lard, 3kg of salt, 1kg of multivitamin, 10kg of crushed or pulped carrot, 8kg of sweet potato, 4kg of nut meat, 8kg of mustard, 12kg of bean cake and 5kg of hawthorn, adding a proper amount of water, and fully and uniformly stirring to prepare pasty slurry.
Foaming: weighing 18kg of glycerin fatty acid ester and 8kg of thymol, adding a proper amount of water, fully stirring to prepare a foaming agent aqueous solution, introducing the foaming agent into the pasty slurry obtained in the step I by using a high-pressure foaming machine, and forming countless bubbles in the slurry to prepare the foam.
And thirdly, granulating: and (4) putting the slurry subjected to foaming in the step two into a disc granulator for granulation, adding 15kg of zeolite powder into the granulator after all the slurry forms granules, rotating to enable the slow release material powder to be completely coated on the surfaces of the granules, spraying 10kg of duck blood hydrolysate on the surfaces of the granules, and continuing to rotate until the duck blood hydrolysate is completely coated on the surfaces of the granules.
Baking: and (4) putting the granular food prepared in the step (III) into a baking room, and baking for 10 minutes at the temperature of 70 ℃.
And fifthly, packaging: and D, packaging the food baked in the step IV.
Claims (1)
1. A preparation method of pet food containing slow-release flavoring agent comprises the steps of burdening, foaming, granulating, spraying, baking and packaging:
proportioning: respectively weighing corn flour, oat flour, fishbone powder, chicken liver minced meat, lard, salt, multivitamins, crushed or pulped carrot, sweet potato, nut meat, mustard, bean cake and hawthorn according to a certain proportion, adding a proper amount of water, and fully and uniformly stirring to prepare pasty slurry;
foaming: weighing glycerin fatty acid ester and thymol according to a certain proportion, adding a certain amount of water, fully stirring to prepare a foaming agent aqueous solution, introducing the foaming agent into the pasty slurry obtained in the step I by using a high-pressure foaming machine, and forming countless bubbles in the slurry to prepare a foam;
and thirdly, granulating: placing the foamed slurry in the step two into a disc granulator for granulation, adding a certain amount of slow-release material into the granulator after all the slurry forms granules, rotating the granulator until the slow-release material powder is completely coated on the surfaces of the granules, spraying the animal flavoring agent on the surfaces of the granules, and continuing to rotate until the animal flavoring agent is completely coated on the surfaces of the granules;
baking: placing the granular food prepared in the step (III) into a baking room, and baking at a certain temperature;
and fifthly, packaging: packaging the food baked in the step (iv);
the method is characterized in that in the burdening in the step I, the mixture ratio of various raw materials is as follows: 10-15 parts of corn flour, 10-15 parts of oat flour, 12-17 parts of bean cake, 10-15 parts of fishbone meal, 5-10 parts of carrot, 2-4 parts of lard oil, 8-12 parts of sweet potato, 4-6 parts of nut meat, 8-12 parts of mustard, 10-15 parts of chicken liver minced meat, 2-5 parts of hawthorn, 3-5 parts of salt and 1-2 parts of compound vitamin;
in the second step, 10-20 parts of glycerin fatty acid ester serving as a foaming agent and 5-10 parts of thymol are added with a proper amount of water to prepare the foaming agent suitable for foaming of a foaming machine;
in the third step, the slow release material is zeolite powder, and the animal flavoring agent is duck blood hydrolysate; the duck blood hydrolysate is prepared by performing compound hydrolysis technology on a duck blood raw material by using papain and flavourzyme, and mainly comprises a mixture of small peptides, amino acids and heme; 10-15 parts of zeolite powder and 7-10 parts of duck blood hydrolysate;
in the step (iv), baking: the baking temperature is 50-70 ℃, and the baking time is 10-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811546216.2A CN109480115B (en) | 2018-12-18 | 2018-12-18 | Preparation method of pet food containing slow-release flavoring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811546216.2A CN109480115B (en) | 2018-12-18 | 2018-12-18 | Preparation method of pet food containing slow-release flavoring agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109480115A CN109480115A (en) | 2019-03-19 |
| CN109480115B true CN109480115B (en) | 2021-12-14 |
Family
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632414A (en) * | 2009-08-05 | 2010-01-27 | 成都大帝汉克生物科技有限公司 | Processing method of feed scenting agent and processing device thereof |
| CN107439801A (en) * | 2017-09-01 | 2017-12-08 | 南通香佳纺织科技有限公司 | A kind of treble cut fish oil micro-capsule cat food additive and preparation method thereof |
| CN108617855A (en) * | 2018-05-21 | 2018-10-09 | 沂南帅克宠物用品有限公司 | A kind of children that palatability is good enables pet food and preparation method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101632414A (en) * | 2009-08-05 | 2010-01-27 | 成都大帝汉克生物科技有限公司 | Processing method of feed scenting agent and processing device thereof |
| CN107439801A (en) * | 2017-09-01 | 2017-12-08 | 南通香佳纺织科技有限公司 | A kind of treble cut fish oil micro-capsule cat food additive and preparation method thereof |
| CN108617855A (en) * | 2018-05-21 | 2018-10-09 | 沂南帅克宠物用品有限公司 | A kind of children that palatability is good enables pet food and preparation method |
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| CN109480115A (en) | 2019-03-19 |
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Effective date of registration: 20211231 Address after: 276317 Tong Jing Zhen Shan Wang Zhuang Cun, Yinan County, Linyi City, Shandong Province Patentee after: Shandong Shuaike Pet Products Co.,Ltd. Address before: 276300 Yinan Shuaike Pet Products Co., Ltd., Beishou, Lishan Road, Yinan County, Linyi City, Shandong Province Patentee before: SHANDONG HANOU BIO-TECH Co.,Ltd. |
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Address after: 276317 Tong Jing Zhen Shan Wang Zhuang Cun, Yinan County, Linyi City, Shandong Province Patentee after: Shandong Shueke Pet Products Co.,Ltd. Address before: 276317 Tong Jing Zhen Shan Wang Zhuang Cun, Yinan County, Linyi City, Shandong Province Patentee before: Shandong Shuaike Pet Products Co.,Ltd. |
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Address after: 276317 Pet food Industrial Park, Tongjing Town, Yinan County, Linyi, Shandong Province Patentee after: Shandong Shueke Pet Products Co.,Ltd. Address before: 276317 Tong Jing Zhen Shan Wang Zhuang Cun, Yinan County, Linyi City, Shandong Province Patentee before: Shandong Shueke Pet Products Co.,Ltd. |
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Denomination of invention: A preparation method for pet food containing slow-release flavoring agents Effective date of registration: 20231204 Granted publication date: 20211214 Pledgee: Postal Savings Bank of China Limited Linyi Branch Pledgor: Shandong Shueke Pet Products Co.,Ltd. Registration number: Y2023980069031 |
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