KR102016887B1 - Homemade snacks for companion animals and their manufacturing methods - Google Patents

Abstract

The present invention relates to homemade snacks for pets and a manufacturing method therefor, comprising the steps of preparing raw meat; immersing the raw meat in a pickling solution; immersing the pickled raw meat in a mixed juice, followed by aging; cooking the aged raw meat by steaming; firstly drying the steamed raw meat; applying a peppermint fermentation solution to the first dried raw meat; and secondly drying the raw meat applied with the peppermint fermentation solution through lyophilization.

Description

Homemade snacks for companion animals and their manufacturing methods

The present invention relates to a homemade snack for pets and a method for manufacturing the same, and more particularly, by processing raw meat through dyeing, ripening through mixed juice, application of peppermint fermentation liquid, etc., the palatability and preservation of the companion animal are improved, and the like The present invention relates to a homemade snack for pets and a method for preparing the same, which can be safely eaten since no harmful ingredients are added.

Recently, the concept of pets has been changed according to the trend of generalizing the family's thoughts as a single family by giving funerals at the time of death.

In other words, the concept of human beings is mainly raised for the enjoyment of human beings, and the recognition of the animals that live together with human beings is not a toy of human beings. In modern society, the relationship between humans and animals is clearly expressed.

Reflecting this change in the consciousness of pets, the number of dogs, especially the number of dogs, has been increasing rapidly, and the industry associated with dogs continues to grow rapidly.

In the early days of the dog-related industry, dog food was mainly given to food waste. Recently, commercial feed has been developed, and most dogs are generally fed commercial feed.

Most of the commercial feeds are produced using the extrusion method of high temperature and high pressure, which is an extruder method, and it is impossible to make the proportion of meat more than 50% in the blending and production of raw materials. Minerals, especially temperature-sensitive nutrients, are susceptible to destruction during the manufacturing process and do not fully reflect the fact that dogs are inherently mammals and carnivores, making them inadequate for producing optimal feed for these dogs.

What has emerged as a solution to these problems is the diversified and advanced product of dog snacks with the recent expansion of the pet industry.

In other words, advanced homemade snacks can minimize nutrient destruction and increase meat proportions.

However, since the existing homemade snacks contain rich nutrients and are high-quality products, they can be easily damaged by not adding preservatives, and thus have a short shelf life.

In addition, functional snacks have emerged as part of the diversified product of dog snacks, and most of the conventional functional snacks are products for preventing a predetermined disease or the like by administering a specific drug or a specific ingredient, and excessively specific to increase the functionality. The problem is that the dose is reduced by the administration of the ingredient is less demand, and the dog is not provided with a snack to increase the dog's overall immunity.

Therefore, it is necessary to develop a pet snack that can be eaten safely with a pet, and has excellent taste and flavor, and not only good taste but also excellent preservation.

In order to solve the above problems, the present invention by processing the raw material through salting, aging through mixed juice, application of peppermint fermentation solution, etc., the palatability and preservation of the companion animal is improved and no harmful ingredients such as preservatives are added, It is to provide a homemade snack for pets and a method of manufacturing the same.

In order to solve the above problems, the method of preparing a homemade snack for pets according to an embodiment of the present invention comprises the steps of preparing a raw meat; Dipping and soaking the raw meat in a salt solution; Immersing the dried raw meat in mixed juice and aging; Steaming and ripening mature raw meat; First drying the steamed raw meat; It is possible to provide a method for preparing homemade snacks for pets, comprising: applying a peppermint fermentation solution to the first dried raw meat, and secondly drying the raw meat to which the peppermint fermentation liquid is applied through lyophilization.

Here, the raw meat is characterized in that one of chicken tenderloin, chicken breast, chicken cartilage, duck tenderloin and beef liver.

In addition, the salt solution may include purified water, sun salt, vinegar, pepper, sheep powder, corn oil powder and moringa powder.

In addition, the salt solution is 80 to 90 parts by weight of the purified water, 12 to 15 parts by weight of sun salt, 4 to 8 parts by weight of vinegar, 0.1 to 0.5 parts by weight of peppercorns, 0.05 to 0.08 parts by weight of sheep powder, 0.5 to 1 parts by weight of corn oil And moringa powder is characterized in that it comprises 0.1 to 0.5 parts by weight.

In addition, the mixed juice may include green tangerine juice, sapodilla juice and langsat juice.

In addition, the mixed juice is characterized in that it comprises 50 to 60 parts by weight of the tangerine juice, 30 to 35 parts by weight of sapodilla juice and 10 to 15 parts by weight of langsat juice.

In addition, the aging step is characterized in that after immersing the salted raw meat in the mixed juice and aged for 5 to 10 ℃ for 6 to 10 hours.

In addition, the ripening step is characterized in that the ripened raw meat by steaming for 50 to 90 minutes at 100 to 120 ℃.

In addition, the primary drying step is characterized in that the steamed raw meat is dried so that the moisture content is 45 to 55% by weight.

In addition, the peppermint fermentation liquid is characterized in that it is prepared by natural fermentation at room temperature with lactic acid bacteria by adding xylitol powder to peppermint and then filtered.

In addition, it is possible to provide a homemade snack for a pet prepared by the method for preparing a homemade snack for a pet according to an embodiment of the present invention.

Homemade snacks for pets and a method of manufacturing the same according to an embodiment of the present invention as described above are prepared by dyeing the raw material meat using a saline solution, and aging by using a mixed juice, thereby improving taste and flavor, thereby improving the palatability of the pet. Can be improved.

In addition, by acting as a natural preservative and sterilization can be improved storage.

In addition, homemade snacks for pets are produced by applying the peppermint fermentation liquid, thereby improving the taste and aroma as well as can have a beneficial effect on the health of the pet.

In this way, no harmful ingredients such as preservatives can be added so that it can be eaten with confidence.

1 is a flowchart sequentially showing a method for preparing a homemade snack for pets according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.

In the following description, terms such as “first” and “second” are terms used to describe various components, and are not limited in themselves, and are used only to distinguish one component from other components.

Like reference numerals used throughout the present specification refer to like elements.

As used herein, the singular forms "a", "an" and "the" include plural forms unless the context clearly indicates otherwise. In addition, the terms "comprise", "comprise" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It is to be understood that it does not exclude in advance the possibility of the presence or the addition of one or more other features or numbers, steps, actions, components, parts or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1.

1 is a flowchart sequentially showing a method for preparing a homemade snack for pets according to an embodiment of the present invention.

Referring to Figure 1, the homemade snack food preparation method according to an embodiment of the present invention to prepare a step (S10), dyeing step (S20), aging step (S30), ripening step (S40), primary It may include a step of drying (S50), a step of applying (S60) and a second drying (S70).

First, the preparing step (S10) is a step of preparing the raw meat, wherein the raw meat is meat, chicken tenderloin, chicken breast, chicken cartilage, duck tenderloin and beef liver, but not limited to, chicken meat, beef Various kinds and parts of meat can be used.

In step S10, raw meat is prepared and trimmed, soaked in purified water at 40 to 60 ° C., left for a predetermined time, and then cut to a predetermined size, preferably using purified water at 50 ° C.

By soaking in the purified water of the above temperature for a predetermined time, the blood can be removed, the scavenger disappears and the meat can be softened.

Dyeing step (S20) may be soaked in soaking the raw material prepared in the step S10. Through this, grab the raw meat, improve the taste and flavor, and by the dyeing effect, the meat is softer and the preservation can be improved.

Here, the salt solution may include purified water, sun salt, vinegar, pepper, sheep powder, maize milk powder and moringa powder, 80 to 90 parts by weight of purified water, 12 to 15 parts by weight of natural salt, 4 to 8 parts by weight of vinegar, pepper It is preferable to include 0.1 to 0.5 parts by weight, bilateral powder 0.05 to 0.08 parts by weight, 0.5 to 1 part by weight of arithmetic oil powder and 0.1 to 0.5 parts by weight of moringa powder.

At this time, when the purified water is less than 80 parts by weight, the other composition is not completely dissolved, so it is not absorbed well in the raw meat, so that the salting action may be lowered. have.

Natural salt is to give saltiness, to act as a meat and to increase the preservation by inhibiting the growth of microorganisms, when less than 12 parts by weight of the salting action is lowered, if exceeding 15 parts by weight salty taste is too strong can be reduced.

Vinegar is used to sterilize and remove various smells and germs unique to raw meat. If it is less than 4 parts by weight, the effect of sterilization may be insufficient. If it exceeds 8 parts by weight, the taste of pets decreases because the sour taste becomes too strong. Can be.

Pepper is used to remove raw foods and give umami. If less than 0.1 parts by weight, the effect of removing and reducing umami is negligible. If it exceeds 0.5 parts by weight, the flavor is so strong that the taste of pets is too high. Can be degraded.

The unloading powder is to remove the inside of the raw meat and improve the flavor. If it exceeds 0.05 parts by weight, the removal of the inside of the job may not be performed well. Harmonization of may be lowered.

Cornelian milk powder improves preservation by antimicrobial action, and has a beneficial effect on the health of pets, etc. If the amount is less than 0.5 parts by weight, the above effect is insignificant, and if it exceeds 1 part by weight, the taste may be so strong that the taste may be lowered. have.

Moringa powder is to improve the preservation by sterilizing and purifying the raw material meat, when less than 0.1 parts by weight, the effect is insignificant, if it exceeds 0.5 parts by weight can reduce the taste of the snack.

Such moringa powder is preferably used by using a lyophilized method, because the loss of the active ingredients can be minimized only by the lyophilized method.

In addition, the salt solution may further include an additive.

The additive may be ginger, cinnamon, coriander, natural seasonings, etc., but is not limited thereto.

Step S20 may be soaked for 1 to 2 hours by soaking the raw meat in such a salt solution.

At this time, when the salting time is less than 1 hour, such effects are difficult to appear properly, and when the salting time exceeds 2 hours, sufficient dyeing has already been performed, and the salting liquid may deteriorate the taste of the raw meat, rather the taste may be lowered.

The aging step (S30) by immersing the raw meat soaked in the mixed juice in step S20 after aging, not only to improve the taste but also to improve the preservation by natural antiseptic and sterilization action.

Mixed juices used for this purpose may include green juice, sapodilla juice and langsat juice, it is preferable to include 50 to 60 parts by weight of green juice, 30 to 35 parts by weight of sapodilla juice and 10 to 15 parts by weight of langsad juice. Do.
Sapodilla is an evergreen tree of the dicotyledonous persimmon tree Sapottaaceae. It has the scientific name of Achras zapota, has a sweet fruit and a good aroma. Rangsat is the fruit and ingredient of the unripe tree, which grows in Southeast Asia. It has the scientific name of Lansium parasiticum and has a juicy, sweet and sour taste.

The blending ratio of the mixed juice is a blending ratio in which the side removal, taste improvement, and preservation improvement aspects can be most effectively exhibited, and the effect is reduced when each composition is out of the above range, so it is preferable to mix as described above.

By soaking the raw material meat soaked in such a mixed juice and then aged, it is possible to improve the preservation by reducing microbial propagation, as well as improving the taste and aroma, such as by removing the sweetened sweetness.

In addition, the step S30 may be aged for 6 to 10 hours at 5 to 10 ℃ dipped soaked raw meat in mixed juice.

At this time, if the aging temperature is less than 5 ℃ aging may not occur well, if it exceeds 10 ℃ may be improved microbial propagation.

In addition, when the ripening time is less than 6 hours, the mixed juice may not be sufficiently infiltrated into the raw meat, and if it exceeds 10 hours, it is inefficient because sufficient ripening has already been made.

The ripening step (S40) is a step of steaming and ripening the raw meat matured in step S30, and can be ripened by steaming the mature raw meat at 100 to 120 ° C. for 50 to 90 minutes.

At this time, when the steaming temperature is less than 100 ℃ the steaming time to ripen may be too long, if it exceeds 120 ℃ active ingredients can be destroyed, uniform ripening is difficult, can be tough.

In addition, if the steaming time is less than 50 minutes may not be sufficiently cooked, if it exceeds 90 minutes may be too ripe.

In addition, the raw meat is not only cooked through the S40 step, but the mixed juice absorbed in the S30 step may be more permeated and added to the raw meat, thereby improving taste and aroma and completely eliminating miscellaneous raw meat.

The first drying step (S50) is a step of first drying the steamed raw meat in step S40, the steamed raw meat can be dried so that the moisture content is 45 to 55% by weight.

At this time, when the moisture content of the first dried raw material meat is out of the above range, the effect or penetration of the peppermint fermentation liquid to the raw material meat is not easily made in step S60.

The drying method used herein is preferably to use a vacuum drying method for the storage of the active ingredient, but is not limited to this, hot air drying may be applied.

The applying step (S60) is a step of applying the peppermint fermentation solution to the raw material meat first dried in the step S50, may be applied to the surface of the raw material pepper mint fermentation 1 to 3 times, it is preferable to apply three times.

Here, the peppermint fermentation liquid may be prepared by adding xylitol powder to peppermint and then naturally fermenting at room temperature with lactic acid bacteria.

Specifically, the peppermint fermentation liquid may be mixed by adding 20 to 30 parts by weight of xylitol powder to 100 parts by weight of peppermint, and adding lactic acid bacteria, followed by natural fermentation at room temperature. It can then be produced by filtration.

In this case, the lactic acid bacteria may include Lactobacillus paracasei and Lactobacillus fermentum.

Peppermint contains menthol, which is characterized by refreshing the mouth while shooting. This peppermint is beneficial for relieving abdominal pain and gastrointestinal disorders by activating saliva and digestive acid bacteria to help the digestive system.

Due to the efficacy of the peppermint can alleviate the stimulation of the companion animal, such as to protect the intestines and stomach of the companion animal.

Xylitol has a function of promoting insulin secretion, and since it has properties such as not entering the cells without intervening insulin action and affecting blood sugar, it can be used as a sugar substitute in consideration of health.

In addition, when xylitol is less than 20 parts by weight with respect to 100 parts by weight of peppermint, it may be lowered to remove the miscellaneous function and improve the shelf life, and the cool taste of the mint may not be alleviated and the taste of the snack may be reduced, and 30 weight Excessive wealth may cause the sweetness to become so strong that the neat taste may be degraded.

The peppermint fermentation liquid is applied to the surface of the raw meat so as to be absorbed, to remove the scavenger, improve the flavor, and improve the taste of the pet by refreshing taste and the like can improve the taste of pets.

Secondary drying step (S70) may be secondary drying through lyophilization of the raw material meat is applied to peppermint fermentation in step S60. This is to improve the texture and shelf life of snacks.

In addition, the secondary drying by lyophilization after the step S60, the moisture is removed, the adsorption degree of the active ingredient of the peppermint fermentation solution in the raw meat can be improved to improve the effect.

At this time, the freeze-drying is preferably freeze rapidly at -40 ℃ or less, it may be made for 12 to 24 hours to be sufficiently dried to the inside.

This is to prevent as much as possible to prevent the effect of the peppermint fermentation liquid is reduced to fly only from the surface of the raw material meat.

Through such a manufacturing method it is possible to produce a homemade snack for a pet according to an embodiment of the present invention.

As described above, the homemade snack for a pet according to an embodiment of the present invention and a method for producing the same are prepared by dyeing the meat through a salt solution and aging by using a mixed juice, thereby improving the taste and flavor of the pet The palatability of can be improved.

In addition, by acting as a natural preservative and sterilization can be improved storage.

In addition, homemade snacks for pets are produced by applying the peppermint fermentation liquid, thereby improving the taste and aroma as well as can have a beneficial effect on the health of the pet.

In this way, no harmful ingredients such as preservatives can be added so that it can be eaten with confidence.

Hereinafter, a homemade snack for a pet of the present invention and a manufacturing method thereof will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Hereinafter, the experimental examples are presented to aid the understanding, it is only to illustrate the present invention and the scope of the present invention is not limited to the following experimental examples.

[ Production Example ]

[Production Example 1]

Chicken tenderloin was trimmed and soaked in purified water at 50 ° C., left for 10 minutes and then cut. The peppermint fermentation solution was applied to the chicken tenderloin surface three times and lyophilized to dry.

[Production Example 2]

Chicken tenderloin was trimmed, soaked in purified water at 50 ° C., left for 10 minutes, cut, dried to moisture content of 60% by weight, and then applied with peppermint fermentation solution three times on the surface of chicken tenderloin and lyophilized to dry.

[Manufacture example 3]

Chicken tenderloin was trimmed, soaked in 50 ° C. purified water, left for 10 minutes, cut, dried to 55% by weight of moisture, and then applied with peppermint fermentation solution three times on the surface of chicken tenderloin and lyophilized to dry.

[Production Example 4]

Chicken tenderloin was trimmed and soaked in purified water at 50 ° C., left for 10 minutes, then cut, dried to 50% by weight of moisture, and then applied with peppermint fermentation solution three times on the surface of chicken tenderloin and lyophilized to dry.

Production Example 5

Chicken tenderloin was trimmed, soaked in purified water at 50 ° C., left for 10 minutes, cut, dried to reach 45% by weight of moisture, and then fermented with mint fermented solution three times on the surface of chicken tenderloin and lyophilized to dry.

[Manufacture example 6]

Chicken tenderloin was trimmed, soaked in purified water at 50 ° C., left for 10 minutes, cut, dried to 40% by weight of moisture, and then applied with peppermint fermentation solution three times on the surface of chicken tenderloin and lyophilized to dry.

[ Experimental Example  1] Evaluation of preservation according to the conditions of the first drying stage

In order to evaluate the preservation according to the moisture content controlled in the primary drying, the total number of bacteria after 20 days of storage in Preparation Examples 1 to 6 was measured.

The results are shown in Table 1 below.

Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Preparation Example 5 Preparation Example 6 Total bacteria 7.9 × 10 ³ 3.4 × 10 ³ 1.5 × 10 ³ 1.2 × 10 ³ 0.9 × 10 ³ 0.8 × 10 ³

As can be seen from Table 1, it was confirmed that the total bacterial count increase inhibition in Preparation Examples 3 to 6. That is, it was confirmed that it was excellent in storageability. However, in the case of Production Example 6, it was confirmed that it was too hard and dry, and it was judged that it was not suitable in consideration of the preference aspect.

Therefore, it is judged that it is desirable to make the moisture content at 45 to 55% by weight during the first drying.

[ Example ]

EXAMPLE

Trim the bovine liver and soak it in purified water at 50 ° C. for 10 minutes, then cut it, soak the cut bovine liver in the saline solution for 1 hour, soak the salted bovine liver in the mixed juice and then mature at 10 ° C. for 10 hours. , Steamed ripened boiled boiled at 110 ℃ for 60 minutes, ripened soy sauce is dried first to the water content of 50% by weight, first applied to the surface of dried bovine boiled peppermint three times, and then lyophilized Homemade snacks were prepared by secondary drying.

The salt solution contains 85 parts by weight of purified water, 10 parts by weight of sun salt, 3.35 parts by weight of vinegar, 0.1 parts by weight of pepper, 0.05 parts by weight of sheep powder, 1 part by weight of cornus milk powder and 0.5 parts by weight of moringa powder.

The mixed juice is to include 60 parts by weight of green juice, 30 parts by weight of sapodilla juice and 10 parts by weight of langsat juice.

Comparative Example 1

After making the beef liver trimmed and soaked in purified water at 50 ° C. for 10 minutes, it is cut and soaked. Snacks were prepared.

The salt solution is to contain 80 parts by weight of purified water, 20 parts by weight of sun salt.

Comparative Example 2

The salt solution was prepared in the same manner as in Example, except that 80 parts by weight of purified water and 20 parts by weight of sun salt were used.

Comparative Example 3

It was prepared in the same manner as in Example except that the salted beef liver was immersed in mixed juice and aged at 5 ° C. for 10 hours.

[Comparative Example 4]

The ripe bovine liver was prepared in the same manner as in Example except that the moisture content was first dried to 50% by weight and the peppermint fermentation solution was applied three times to the first dried bovine liver surface.

[ Experimental Example  2] sensory evaluation 1

Sensory evaluation was performed about Examples and Comparative Examples 1-4.

Since the homemade snack for pets of the present invention can also be ingested by humans, experiments were conducted by humans for more accurate sensory evaluation.

Quantitative Descriptive Analysis by selecting 30 people who have relatively good taste among trained professional sensory agents (50 males (25 males, 25 females) with more than 2 years of sensory testing experience) (Quantitative Descriptive Analysis: QDA). Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 2 below.

After ingesting and evaluating one, it was necessary to rinse the mouth with water and then evaluate the other by ingesting the other.

flavor zest Texture Symbol Example 4.22 4.15 4.31 4.58 Comparative Example 1 3.01 2.99 3.05 3.11 Comparative Example 2 3.96 3.78 4.02 3.88 Comparative Example 3 3.17 3.22 3.79 3.48 Comparative Example 4 3.44 3.19 3.08 3.51

As can be seen from Table 2, it was confirmed that the Example is excellent in all items as a whole than Comparative Examples 1 to 4.

[ Experimental Example  3] sensory evaluation 2

The palatability of 20 healthy dogs 2 to 14 years old was evaluated about Example and Comparative Examples 1-4.

Examples and Comparative Examples 1 to 4 were fed to each dog at the same time, the dog was observed to observe the eating state of each dog directly evaluated. Evaluation was made with a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good), the results are shown in Table 3 as an average.

Symbol Example 4.2 Comparative Example 1 3.0 Comparative Example 2 3.8 Comparative Example 3 3.4 Comparative Example 4 3.6

As can be seen from Table 3, the preference of the pet was confirmed that the Example is superior to Comparative Examples 1 to 4.

[ Experimental Example  4] Preservation Evaluation

In order to evaluate the shelf life of Example and Comparative Example 1, the total bacterial counts after 20 days of storage were measured.

The results are shown in Table 4 below.

Example Comparative Example 1 Total bacterial count after 20 days 0.6 × 10 ³ 8.1 × 10 ³

As can be seen from Table 4, it was confirmed that the Example is significantly superior to the total bacteria increase inhibition than Comparative Example 1. Therefore, it is judged that this invention can manufacture the homemade snack which is excellent in preservation property.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art may carry out in other specific forms without changing the technical spirit or essential features of the present invention. I can understand that. Accordingly, the embodiments described above are exemplary in all respects and not restrictive.

Claims (11)

Preparing raw meat;
Dipping and soaking the raw meat in a salt solution;
Immersing the dried raw meat in mixed juice and aging;
Steaming and ripening mature raw meat;
First drying the steamed raw meat;
Applying a peppermint fermentation solution to the first dried raw meat and
Secondary drying of the raw meat to which the peppermint fermentation liquid is applied through lyophilization,
The dye solution,
A method of preparing a homemade snack for pets comprising purified water, sun salt, vinegar, pepper, pear powder, corn oil powder and moringa powder.
The method of claim 1,
The raw meat,
Chicken tenderloin, chicken breast, chicken cartilage, duck tenderloin and beef liver, characterized in that the production method of homemade snacks for pets.
delete The method of claim 1,
The dye solution,
80 to 90 parts by weight of purified water, 12 to 15 parts by weight of natural salt, 4 to 8 parts by weight of vinegar, 0.1 to 0.5 parts by weight of pepper, 0.05 to 0.08 parts by weight of sheep powder, 0.5 to 1 parts by weight of corn oil powder, and 0.1 to Moringa powder Method for producing a homemade snack for pets, characterized in that it comprises 0.5 parts by weight.
The method of claim 1,
The mixed juice,
Method of producing a homemade snack for pets including green juice, sapodilla juice and langsat juice.
The method of claim 5,
The mixed juice,
50 to 60 parts by weight of the tangerine juice, 30 to 35 parts by weight of sapodilla juice and 10 to 15 parts by weight of langsat juice.
The method of claim 1,
The step of aging,
Method for producing a homemade snack for pets, characterized in that the dried raw meat is soaked in mixed juice and aged at 5 to 10 ℃ for 6 to 10 hours.
The method of claim 1,
The ripening step,
Method of producing a homemade snack for pets, characterized in that the mature raw meat steamed at 100 to 120 ℃ for 50 to 90 minutes to cook.
The method of claim 1,
The first drying step,
Method for producing a homemade snack for pets, characterized in that the dried raw material meat is dried to a water content of 45 to 55% by weight.
Preparing raw meat;
Dipping and soaking the raw meat in a salt solution;
Immersing the dried raw meat in mixed juice and aging;
Steaming and ripening mature raw meat;
First drying the steamed raw meat;
Applying a peppermint fermentation solution to the first dried raw meat and
Secondary drying of the raw meat to which the peppermint fermentation liquid is applied through lyophilization,
The peppermint fermentation liquid,
Method of producing a homemade snack for pets, characterized in that by adding xylitol powder to peppermint and fermentation at room temperature with lactic acid bacteria and then filtration.
A homemade snack for pets prepared by the method of any one of claims 1, 2 and 4 to 10.

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