KR20230024453A - Wet Manufacturing Method of Duck Meat Animal Feed using Double boiler heating method and Animal Feed Ccomposition - Google Patents

Abstract

The present invention relates to a wet animal feed manufacturing method and wet animal feed composition using a duck meat in double boiling. The method includes: a S1 step of dividing raw materials into a preset taxon; a S2 step of processing by a predetermined method for each taxon; a S3 step of mixing all of the workpieces passed through the S2 step; a S4 step of making all mixed materials vacuum-sealed in a pouch; a S5 step of heating the pouch in boiling water; and a S6 step of cooling the pouch passed through the S5 step. Therefore, a digestive function can be improved through a processing of the raw materials.

Description

Wet Manufacturing Method of Duck Meat Animal Feed using Double boiler heating method and Animal Feed Ccomposition}

The present invention relates to a method for preparing wet duck meat animal feed and an animal feed composition. Specifically, it relates to a method for preparing wet duck meat animal feed using a water bath heating method and an animal feed composition.

Recently, interest in companion animals has increased, and furthermore, interest in aging of companion animals has increased.

Older companion animals may have a weakened digestive function, and general animal feed has problems in that digestion is burdensome and nutrients are difficult to absorb.

In particular, for elderly companion animals with weak teeth, there is a need to develop wet food with high moisture content so as to be soft and easy to chew.

It is pointed out that existing wet duck meat animal feed has limitations in not considering aging in terms of texture, flavor and nutrition.

Therefore, it is intended to develop wet duck meat animal feed for companion animals whose immunity is weakened due to aging.

(Document 1) Korean Patent Publication No. 10-2021-0087284 (2021.07.12)

The wet duck meat animal feed manufacturing method and animal feed composition using the bath heating method according to the present invention have the following problems.

First, it is intended to improve digestive function through processing of raw materials.

Second, it is intended to preserve nutrients through the double-boil heating method.

Third, it is intended to suppress bacterial propagation through rapid freezing of the pouch heated in hot water.

The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The present invention is a wet duck meat animal feed manufacturing method using a water bath heating method, comprising the steps of S1 in which raw materials are divided into preset classification groups; S2 step of processing by a predetermined method for each taxon; Step S3 in which all of the workpieces passed through step S2 are mixed; Step S4 in which all mixed materials are vacuum-sealed in a pouch; Step S5 in which the pouch is heated in hot water; and step S6 in which the pouch that has passed through step S5 is cooled.

In the present invention, in step S1, duck meat, carrots and sweet pumpkin are classified as a first classification group, duck bones and abalone are classified as a second classification group, and oats, edible insects and coconut powder are classified as a third classification group. .

In the present invention, in step S2, duck meat of the first classification group may be cut into 5-7 mm, and carrots and sweet pumpkins may be cut into 3-5 mm.

In the present invention, in step S2, duck bones and abalone of the second taxon are put into water, and heat-processed at a temperature of 90 to 110 ° C. for 50 to 70 minutes, so that duck broth can be prepared.

In the present invention, in step S3

Oats of the third classification group may be pulverized and then pulverized into a powder of a predetermined size, and edible insects and coconut powder may be pulverized and provided as a powder of a predetermined size.

In the present invention, the oats can be expanded while reducing the pressure after a temperature of 100 ~ 120 ℃ and a pressure of 0.75 ~ 0.85Mpa are applied in a vacuum state.

In the present invention, the edible insect may be pulverized together with at least one of oats or coconut powder.

In the present invention, in step S4, the pouch may be a heat-resistant pouch.

In the present invention, in step S5, the pouch may be put into water at a temperature of 80 to 100 ° C and heated in hot water for 25 to 35 minutes.

In the present invention, the temperature of the central portion inside the pouch may be maintained at more than 75° C. for 1 minute or more.

In the present invention, the pouch heated in step S6 may be firstly cooled with cold water and then rapidly cooled secondly at a temperature of -40 to -60 ° C.

The present invention is an animal feed composition, comprising 50 to 55 parts by weight of duck broth, 29 to 35 parts by weight of duck meat, 1 to 3 parts by weight of carrots, 7 to 10 parts by weight of sweet pumpkin, 8 to 11 parts by weight of oats, and 0.1 to 0.15 parts by weight of edible insects. Contains 0.3 to 0.6 parts by weight of coconut powder and 0.3 to 0.6 parts by weight of the duck broth, 48 to 55 parts by weight of water, 0.5 to 1.5 parts by weight of duck bones and 0.5 to 1.0 parts by weight of abalone, and 50 parts by weight at a temperature of 90 to 110 ° C. It can be prepared by heating for ~70 minutes.

In the present invention, duck meat is cut into 5-7 mm, and carrots and sweet pumpkins can be cut into 3-5 mm.

In the present invention, the oats may be pulverized and then pulverized to provide a powder of a predetermined size, and edible insects and coconut powder may be pulverized to provide a powder of a predetermined size.

In the present invention, the oats can be expanded while reducing the pressure after a temperature of 100 ~ 120 ℃ and a pressure of 0.85 ~ 0.85Mpa are applied in a vacuum state.

In the present invention, after mixing all the ingredients, the pouch is vacuum-sealed, and the sealed pouch is put into water at a temperature of 80 to 100° C. and heated in water for 25 to 35 minutes.

In the present invention, the pouch heated in hot water may be first cooled with cold water and then rapidly cooled at a temperature of -40 to -60 ° C.

In the present invention, the feed contained in the pouch may have a moisture content of 65% or more.

The wet duck meat animal feed manufacturing method and animal feed composition using the bath heating method according to the present invention have the following effects.

First, there is an effect of increasing the digestive function through processing such as cutting and grinding of raw materials.

Second, by heating in a water bath at a temperature higher than that of the general sous vide method, there is an effect of preserving nutrients and increasing digestive function.

Third, there is an effect of inhibiting the propagation of bacteria through rapid freezing of the pouch heated in hot water.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a flowchart of a method for manufacturing wet duck meat animal feed using a water bath heating method according to the present invention.

Hereinafter, with reference to the accompanying drawings, embodiments of the present invention will be described so that those skilled in the art can easily practice it. As can be easily understood by those skilled in the art to which the present invention pertains, the embodiments described below may be modified in various forms without departing from the concept and scope of the present invention. Where possible, identical or similar parts are indicated using the same reference numerals in the drawings.

The terminology used in this specification is only for referring to specific embodiments and is not intended to limit the present invention. As used herein, the singular forms also include the plural forms unless the phrases clearly indicate the opposite.

As used herein, the meaning of "comprising" specifies particular characteristics, regions, integers, steps, operations, elements, and/or components, and other specific characteristics, regions, integers, steps, operations, elements, components, and/or components. It does not exclude the presence or addition of groups.

All terms including technical terms and scientific terms used in this specification have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. The terms defined in the dictionary are additionally interpreted as having a meaning consistent with the related technical literature and the currently disclosed content, and are not interpreted in an ideal or very formal meaning unless defined.

Expressions related to directions used in this specification, for example, expressions of front/back/left/right, top/bottom, and longitudinal/lateral directions may be interpreted with reference to directions disclosed in the drawings.

In the present invention, it is possible to block allergies and diseases caused by additives by basically using natural materials without additional additives.

In the present invention, it is preferable not to use raw materials that may cause allergies, such as starch and pork.

In the case of duck meat (duck meat), 100% raw and lean meat is used as a basis, which has low ash content and phosphorus content and is easy to digest.

In addition, coconut powder rich in medium-chain fatty acids, which are easy to digest for elderly dogs with weak digestive function, is used.

Hereinafter, the present invention will be described with reference to the drawings. For reference, the drawings may be partially exaggerated in order to explain the features of the present invention. In this case, it is preferable to interpret in light of the whole purpose of this specification.

1 is a flowchart of a method for manufacturing wet duck meat animal feed using a water bath heating method according to the present invention.

The present invention is a wet duck meat animal feed manufacturing method using a water bath heating method, comprising the steps of S1 in which raw materials are divided into preset classification groups; S2 step of processing by a predetermined method for each taxon; Step S3 in which all of the workpieces passed through step S2 are mixed; Step S4 in which all mixed materials are vacuum-sealed in a pouch; Step S5 in which the pouch is heated in hot water; and step S6 in which the pouch that has passed through step S5 is cooled.

Step S1 according to the present invention is a step in which raw materials are divided into preset classification groups. This step is to classify the raw materials while considering the processing methods to be described later.

In the case of taxa at the S1 stage, duck meat, carrots and sweet pumpkins are classified as a first taxon, duck bones and abalone are classified as a second taxa, and oats, edible insects and coconut powder are classified as a third taxa.

Step S2 according to the present invention is a step of processing by a predetermined method for each taxon, and corresponds to a raw material pretreatment process for digestion and absorption rate and nutritional enhancement.

Duck meat of the first taxon can be cut into 5-7 mm, and carrots and sweet pumpkins can be cut into 3-5 mm.

In the case of duck meat according to the present invention, a specific part such as duck tenderloin may be used, but is not limited thereto.

In the case of duck meat, only the boneless lean meat is cut into 5-7mm, preferably 6mm, cut the fascia into small pieces and mixes well with the fat of the meat to reduce the chewing process, and mixes well with other raw materials to provide even nutrition to be able to ingest.

Vegetables such as carrots and sweet pumpkins with skins should be cut into smaller pieces of 3 to 5 mm to make them easier to digest.

Duck bones and abalone of the second taxon are put into water and heat-processed at a temperature of 90 to 110 ° C. for 50 to 70 minutes, so that duck broth can be prepared.

In the case of duck broth, 48 to 55 parts by weight of water, 0.5 to 1.5 parts by weight of duck bones and 0.5 to 1.0 parts by weight of abalone may be added.

If you eat duck bones as they are, the phosphorus (P) level is high, and it can cause kidney failure by straining the kidneys. Therefore, instead of using it as it is, bones and abalone are put into water, heated and processed at a temperature of 90 to 110 ° C for 50 to 70 minutes, the temperature of the center of the boiling duck broth is raised to 75 ° C or higher, and a predetermined time is required. After that, it is desirable to remove the oil and use it.

Here, if the heating temperature is less than 90 ℃, there is a possibility of food poisoning infection due to staphylococcus aureus. In addition, when the heating temperature exceeds 110 ° C., there is a problem in that nutrients such as vitamins C and B are destroyed. Therefore, the heating temperature of the duck broth is preferably in the temperature range of 90 ~ 110 ℃.

If the heating time is less than 50 minutes, there is a possibility that the core temperature may not reach 75°C. In addition, if the heating time exceeds 70 minutes, there is a problem in that the elution of nutrients is reduced and only the elution of phosphorus is increased, hindering the absorption of calcium and giving a strain to the kidneys. Therefore, the heating time of the duck broth is preferably in the range of 50 to 70 minutes.

Oats of the third classification group may be pulverized after swelling to be provided as a powder of a predetermined size.

If oats with hulls are used as is, older pets may be unable to digest them and may pass them out in the feces. So, for smooth digestion of oats, pretreatment of oats is necessary.

Oats may be puffed in a vacuum state while reducing pressure after a temperature of 100 to 120 ° C. (preferably 110 ° C.) and a pressure of 0.75 to 0.85 Mpa (preferably 0.80 Mpa) are applied. Through this swelling phenomenon, dextrin is changed to the form of starch, increasing digestibility, and changing hard physical properties to soft ones. In addition, the flavor of the material may be increased through the expansion process.

Here, if the temperature is less than 100 ℃, the heat is not evenly transferred to the oats, so the heating time is increased, and the outer part of the oats can be burned. As such, there is a problem in that heat is not evenly transferred to oats, so that uniform results cannot be obtained during puffing and the loss rate increases. In addition, if the temperature exceeds 120 ° C, the heating time may be reduced and heat may not be evenly transferred to the entire oats. If the heating temperature exceeds 120 ℃ and the time is kept the same, there is a problem in that the skin is burned and the destruction of nutrients and the taste are affected. Therefore, the heating temperature is preferably in the range of 100 ~ 120 ℃.

Here, if the pressure is less than 0.75Mpa, there is a problem that the oats are not properly expanded. In addition, if the pressure exceeds 0.85Mpa, the temperature rises due to the pressure and there is a problem that the oats are burned. Therefore, the pressure is preferably in the range of 0.75 ~ 0.85Mpa.

Edible insects and coconut powder of the third taxon may be pulverized and provided as a powder of a predetermined size.

Edible-Bug is a food resource mainly using insects as food. In the case of Korea, locusts and pupae are mainly used for food, and in 2014, brown mealworm and white-spotted flower radish larvae were recognized as food ingredients by the Ministry of Food and Drug Safety.

As an embodiment of the edible insect according to the present invention, mealworms may be used. Mealworm is a larva of the brown mealworm, and is mainly used as food for companion animals and edible insects.

Coconut powder refers to powder made by drying mature coconut and then grinding it. Coconut powder contains a lot of healthy saturated fat and is a low-glycemic food that stabilizes blood sugar.

On the other hand, when edible insects such as mealworms are pulverized, a lot of oil is generated, so smooth pulverization may not be possible. Therefore, edible insects such as mealworms are preferably ground together with at least one of oats or coconut powder.

Step S3 according to the present invention is a step in which all of the workpieces that have gone through step S2 are mixed. This is a step in which cut or pulverized raw materials are added to the liquid duck broth and mixed.

Step S4 according to the present invention is a step in which all mixed materials are vacuum-sealed in a pouch. 'Vacuum' according to the present invention is meant to include a space filled with gas at a pressure lower than atmospheric pressure.

The pouch according to the present invention is preferably a heat-resistant pouch.

By using a heat-resistant pouch, the present invention can reduce the probability of detecting environmental hormones due to high-temperature heating and reduce the risk of deterioration due to external factors due to high-temperature compression sealing.

Step S5 according to the present invention is a step in which the pouch is heated in hot water.

Heating in hot water can greatly reduce the destruction of nutrients by heat, and since it is heated in a sealed state, the flavor is alive and the formulation is softer, making it easier for older dogs to eat.

Condensation of taste and cooking of ingredients can be accelerated through heating in a sealed state.

In addition, the starch of sweet pumpkin and oats can be gelatinized and changed into a state that can be easily digested.

Cooked with heat and pressure in a sealed pouch, it has a softer texture than meat cooked over an open flame or steamed meat, making it easier for older dogs to chew and digest.

The water bath heating method according to the present invention can preserve nutrients more efficiently than retort heating at an average temperature of 120 to 130 ° C, and can suppress deterioration of taste due to high temperature.

In addition, conventional wet feed is generally prepared by direct fire or steaming. However, the present invention of the double-boil heating method has the advantage of increasing palatability and sensuality by preventing the destruction of nutrients by cooking in a sealed state to retain the existing moisture content and cooking at a relatively low temperature, and preventing broth and water from evaporating and disappearing. there is.

The pouch according to the present invention is put into water at a temperature of 80 to 100° C. (preferably 90° C.) and heated in hot water for 25 to 35 minutes (preferably 30 minutes). In addition, the center temperature inside the pouch may be maintained at more than 75° C. for 1 minute or more.

Here, if the heating temperature is less than 80 ℃, there is a problem that the temperature of the center portion inside the pouch does not rise to 75 ℃. Due to this, staphylococci may not be removed from the inside of the pouch. In addition, if the heating temperature exceeds 100 ° C., there is a concern that the pouch may burst during hot water bathing. Therefore, the heating temperature is preferably in the range of 80 ~ 100 ℃.

Here, if the heating time is less than 25 minutes, the temperature of the inner center of all the pouches may not reach 75 ° C., so there is a problem in that product quality is not uniform. In addition, if the heating time exceeds 35 minutes, there is a problem in that the shape of the heat-resistant pouch may change. Therefore, the heating time is preferably 25 to 35 minutes.

Step S6 according to the present invention is a step in which the pouch that has passed through step S5 is cooled.

After the pouch heated in step S5 is first cooled with cold water, it may be rapidly cooled at a temperature of -40 to -60 ° C.

Bacterial propagation can be inhibited through these two-step cooling, particularly secondary rapid cooling.

Meanwhile, the present invention may be implemented as an animal feed composition.

The animal feed composition and the above-described animal feed manufacturing method have different categories of invention, but the actual configuration is provided in common. Accordingly, the animal feed composition will be described focusing on the main points.

The animal feed composition according to the present invention contains 50 to 55 parts by weight of duck broth, 29 to 35 parts by weight of duck meat, 1 to 3 parts by weight of carrots, 7 to 10 parts by weight of sweet pumpkin, 8 to 11 parts by weight of oats, and 0.1 to 0.15 parts by weight of edible insects. It contains 0.3-0.6 parts by weight of parts by weight and coconut powder.

Duck broth according to the present invention may be prepared by adding 48 to 55 parts by weight of water, 0.5 to 1.5 parts by weight of duck bones and 0.5 to 1.0 parts by weight of abalone, and heating at a temperature of 90 to 110 ° C. for 50 to 70 minutes. 50 to 55 parts by weight of duck broth may be added as one composition of the animal feed in a state in which duck bones and abalone are removed from the duck broth completed through this manufacturing process.

Duck meat according to the present invention can be cut into 5-7 mm, and carrots and sweet pumpkins can be cut into 3-5 mm.

In the present invention, oats may be expanded and then pulverized to provide a powder of a predetermined size, and edible insects and coconut powder may be pulverized to provide a powder of a predetermined size.

In the present invention, oats can be expanded while reducing pressure after a temperature of 100 to 120 ° C. and a pressure of 0.75 to 0.85 Mpa are applied in a vacuum state.

In the present invention, all ingredients can be mixed and then vacuum sealed in a pouch.

In the present invention, the sealed pouch may be inserted into water at a temperature of 80 to 100 ° C and heated in a water bath for 25 to 35 minutes.

In the present invention, the pouch heated in hot water may be first cooled with cold water and then rapidly cooled at a temperature of -40 to -60 ° C.

In the present invention, the feed contained in the pouch may have a moisture content of 65% or more.

(1) Implementation of step S1

Step S1 is a step in which raw materials are divided into preset taxa.

As raw materials, 52 parts by weight of duck broth, 32 parts by weight of duck meat, 2 parts by weight of carrots, 8 parts by weight of sweet pumpkin, 9 parts by weight of oats, 0.12 parts by weight of edible insects (mealworms) and 0.5 parts by weight of coconut powder are prepared.

To make the duck broth, prepare 50.5 parts by weight of water, 1 part by weight of duck bones and 0.5 parts by weight of abalone. For reference, when weighing abalone, the abalone shell is excluded.

Here, various raw materials and materials for making duck broth are weighed based on the same parts by weight.

(2) Implementation of step S2

Step S2 is a step of processing by a predetermined method for each taxon.

Duck meat (duck meat) corresponding to the first classification group is prepared by removing residual fat with a knife, washed once or twice with tap water, and put into a meat grinder to be cut into 6 mm.

Pumpkins and carrots belonging to taxonomic group 1 are not peeled, washed 1-2 times in tap water, then seeds and stalks are removed from pumpkins, leaves are removed from carrots, and cut into 4mm in a vegetable slicer.

The duck bones belonging to the second taxon are washed once or twice in tap water to remove impurities and bone meal. Remove the skin of abalone and remove impurities with a washing brush. Remove impurities from the trimmed duck bones and abalone with a cleaning brush. After boiling water to 100 ℃, put the trimmed duck bone and abalone and heat processing for 60 minutes.

When adding broth later in step S3, prepare the broth temperature at 50 to 70 ° C.

Oats belonging to the first taxon are washed with tap water once or twice, then dried, and dried in a dryer at 70 ° C for 1 hour to remove residual water. Then, after putting the dried oats into a rotary heating pressure machine, heat it to reach 0.80Mpa pressure and 110 ℃, open the weight part that controls the pressure less and slowly depressurize it. During this decompression process, the oats are puffed.

Weigh the roasted oats, coconut powder, and dried mealworms, mix them evenly, and put them in a grinder to prepare a powder of 150 mesh.

(3) Implementation of step S3

Step S3 is a step in which all of the workpieces that have passed step S2 are mixed.

Add duck broth to the pulverized flour mixed with oatmeal, coconut powder, and mealworms, and loosen it with a whipper without clumping. After that, add duck meat (lean meat), sweet pumpkin and carrot and mix evenly.

(4) Implementation of step S4

Step S4 is a step in which all mixed materials are vacuum-sealed in a pouch.

Food grade alcohol is sprayed inside the heat resistant pouch. After that, excess alcohol is removed with an air compressor to remove bacteria that may be generated in the pouch and ensure that no alcohol remains.

After injecting 100g ± 5g of all mixed ingredients into a pouch, seal it using a sealer. After that, it is put into a water bath container with 5 mm holes punched uniformly.

(5) Implementation of step S5

Step S5 is a step in which the pouch is heated in hot water.

Prepare a pot with more water equivalent to 100% of the volume of the sealed pouch. When the temperature of the water inside the pot reaches 90 ° C, the water bath container containing the pouch is put into the water of the pot. After adding, heat in hot water for 30 minutes so that the temperature at the center of the pouch can be maintained at over 75 ° C for 1 minute or more.

(6) Implementation of step S6

Step S6 is a step in which the pouch that has passed through step S5 is cooled.

Take out the pouch heated in hot water and cool it in cold water at 5-10 ° C for 10 minutes. After that, take it out of the cold water and remove the water on the outside of the pouch with an air compressor. After that, it is put in a quick-cooler at -50℃ and rapidly frozen for more than 8 hours.

[Comparative Example]

In order to compare with Example 1 according to the present invention, as summarized in Table 1 below, Comparative Examples 1, 2, and 3 were performed in which Example 1 and some implementation conditions were set differently.

Comparative Example 1 A wet feed was prepared in the same manner as in Example 1 of the present invention,
Oats were used without roasting and grinding.
Comparative Example 2 A wet feed was prepared in the same manner as in Example 1 of the present invention,
Instead of heating the mixed ingredients in a double boiler,
After heating directly with a steamer, it was placed in a heat-resistant plastic, sprinkled with oil, and frozen.
Comparative Example 3 A wet feed was prepared in the same manner as in Example 1 of the present invention,
While the heating time in Example 1 was 30 minutes,
Heating time in hot water in Comparative Example 3 was 20 minutes.

Hereinafter, Example 1 and Comparative Examples 1 and 2 will be compared in terms of the state of the product after thawing, the state of defecation, and palatability.

Five dogs over 5 years of age were evaluated.

For feeding, the cooled wet food was thawed in a refrigerator for 1 day, and the pouch was soaked in warm water for 10 minutes and then opened and fed.

It was fed for 3 days, and for accuracy, the digestion status was evaluated only with bowel movements on the 3rd day, and snacks and other feeds were not fed.

It was evaluated as the average condition of 5 conditions.

The defecation status was evaluated by color, shape, softness, and amount of defecation. A well-digested stool is brown in color, divided, moderately hard, and not too large, with a score of 10, when the stool is black or red, too soft or hard, or too large. In case of indigestion and problems, 1 point is indicated.

Preference is given as 10 points if very good and 1 point if very disliked.

The results of these comparison experiments are summarized in Table 2 below.

division Product condition after defrosting defecation condition palatability Example 1 Liquid solid form in which all raw materials are evenly sized 10 points 9 points Comparative Example 1 Liquid solid form encrusted with unground oats 6 points
(Undigested oats in the bowel) 7 points
(no oat flavor) Comparative Example 2 not sticking together
shaggy state 8 points
(harder than Example 1) 6 points
(I only eat meat)

As a peculiarity, one dog with constipation showed an improvement in constipation after feeding the feed of Example 1.

Hereinafter, in relation to the evaluation of the sterilization status of staphylococcus that causes food poisoning, Example 1 and Comparative Example 3 will be compared.

Evaluate the sterilization status of wet feed through chemical verification.

Similarly, 30 pouches were prepared, and sterilization tests were performed 4 times by putting steam indicator tapes inside 5 of the pouches. The indicator was placed in a vacuum nylon vinyl bag, sealed, put into a pouch, and the heat-resistant pouch was sealed after injecting the mixture.

After 4 evaluations, the average value was described.

The pouches were arranged radially, and one pouch with a steam indicator was placed in the center, two in the middle, and two outside.

When the line of the indicator turns black, it is sterilized. If the color does not change or is pale, it is not sterile. When the color of the indicator did not change, 1 point was evaluated, and when it changed to black, 10 points were evaluated.

In the case of sterilization, even beneficial bacteria are likely to die, so 8 to 9 concentrations of black were targeted.

These contrast results are summarized in Table 3 below.

division center middle part Out Example 1 8 points 9 points 9 points Comparative Example 3 5 points 6 points 7 points

The embodiments described in this specification and the accompanying drawings merely illustrate some of the technical ideas included in the present invention by way of example. Therefore, since the embodiments disclosed in this specification are intended to explain rather than limit the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. All modified examples and specific examples that can be easily inferred by those skilled in the art within the scope of the technical idea included in the specification and drawings of the present invention should be construed as being included in the scope of the present invention.

Claims (18)

S1 step in which raw materials are divided into preset taxa;
S2 step of processing by a predetermined method for each taxon;
Step S3 in which all of the workpieces passed through step S2 are mixed;
Step S4 in which all mixed materials are vacuum-sealed in a pouch;
Step S5 in which the pouch is heated in hot water; and
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that it comprises a step S6 in which the pouch after step S5 is cooled. The method according to claim 1, step S1
Duck meat, carrots and sweet pumpkins are classified as the first taxon,
Duck bones and abalone are classified as the second taxon,
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that oats, edible insects and coconut powder are classified into a third taxon. The method according to claim 2, in step S2
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that duck meat of the first classification group is cut into 5-7 mm, and carrots and sweet pumpkins are cut into 3-5 mm. The method according to claim 2, in step S2
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that the duck bones and abalone of the second taxon are put into water and heated and processed at a temperature of 90 to 110 ° C for 50 to 70 minutes to produce duck broth . The method of claim 2, in step S3
Oats of the third classification group are pulverized and then pulverized to provide a powder of a predetermined size, and edible insects and coconut powder are pulverized to provide a powder of a predetermined size. Wet duck meat animal feed manufacturing using a water bath heating method method. The method of claim 5,
Wet duck meat animal feed manufacturing method using a bath heating method, characterized in that the oats are expanded while reducing pressure after a temperature of 100 ~ 120 ℃ and a pressure of 0.75 ~ 0.85Mpa are applied in a vacuum state. The method of claim 5,
The edible insect is a wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that pulverized together with at least one of oats or coconut powder. The method according to claim 1, in step S4
The pouch is a wet duck meat animal feed manufacturing method using a bath heating method, characterized in that the heat-resistant pouch. The method according to claim 1, in step S5
Wet duck meat animal feed manufacturing method using a bath heating method, characterized in that the pouch is put into water at a temperature of 80 to 100 ° C and heated in a bath for 25 to 35 minutes. The method of claim 9,
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that the center temperature inside the pouch is maintained for more than 1 minute in a state exceeding 75 ° C. The method according to claim 1, in step S6
Wet duck meat animal feed manufacturing method using a water bath heating method, characterized in that the heated pouch is firstly cooled with cold water and then rapidly cooled secondly at a temperature of -40 to -60 ° C. 50 to 55 parts by weight of duck broth, 29 to 35 parts by weight of duck meat, 1 to 3 parts by weight of carrots, 7 to 10 parts by weight of sweet pumpkin, 8 to 11 parts by weight of oats, 0.1 to 0.15 parts by weight of edible insects and 0.3 to 0.6 parts by weight of coconut powder Including parts by weight,
The duck broth is animal feed, characterized in that prepared by adding 48 to 55 parts by weight of water, 0.5 to 1.5 parts by weight of duck bones and 0.5 to 1.0 parts by weight of abalone, and heated at a temperature of 90 to 110 ° C. for 50 to 70 minutes. composition. The method of claim 12,
Animal feed composition, characterized in that duck meat is cut into 5-7mm, and carrots and sweet pumpkins are cut into 3-5mm. The method of claim 12,
The animal feed composition, characterized in that the oat is pulverized after swelling and provided as a powder of a predetermined size, and the edible insects and coconut powder are pulverized and provided as a powder of a predetermined size. The method of claim 12,
The animal feed composition, characterized in that the oat is expanded while reducing the pressure after applying a temperature of 100 ~ 120 ℃ and a pressure of 0.85 ~ 0.85Mpa in a vacuum state. The method of claim 12,
All of the above ingredients are mixed and then vacuum sealed in a pouch,
An animal feed composition, characterized in that the sealed pouch is put into water at a temperature of 80 to 100 ° C and heated in hot water for 25 to 35 minutes. The method of claim 16
An animal feed composition, characterized in that the pouch heated in hot water is first cooled with cold water and then rapidly cooled at a temperature of -40 to -60 ° C. The method of claim 17
Animal feed composition, characterized in that the feed accommodated in the pouch has a moisture content of 65% or more.

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