RU2669306C1 - Method for producing a moist canned food for unproductive animals “meat stew” - Google Patents

Abstract

FIELD: fodder production.SUBSTANCE: invention relates to fodder production, namely to method for producing a moist canned food for unproductive animals. Method comprises grinding the starting components, then mixing them, packing the resulting mixture into cans and sterilizing to obtain the final product. Mixing is carried out in two stages, the first of which is mixed until an emulsion is obtained from the following crushed components: collagen fat and chicken liver, pork liver, liquid blood plasma, emulsifier, gelling additive, and after 1 minute, wheat fiber, fodder additive, fermented rice, salt, taurine and water are added; on the second, the rest of the crushed feed components is added to the resulting emulsion: light pork, pork skin, pork trachea, chicken liver. All the initial components are taken at the specified ratio.EFFECT: use of the invention will allow to obtain a moist feed from components of animal origin related to by-products, with high food and energy value.1 cl, 2 ex

Description

The invention relates to pet food, namely, wet canned.

A known method for producing meat and vegetable feed for non-productive animals, in which meat raw materials are mixed with cereal flour, with ground meat, with vegetables and with a protein stabilizer, which are pre-crushed and then subjected to heat treatment at temperatures of 90-110 ° C (see RU patent 2163453, A23K 1/10, 2001).

This method is limited in terms of feedstock, because cereal and flour production wastes are not used (for example, bran), and is limited in use.

There is a known method of producing food for dogs and fur animals, in which bone meal, vegetable components in the form of a feed grain mixture, waste from alcohol production in the form of dry vinasse, waste from beet production, meat and bone or blood, or fish flour and gluten are mixed (see patent RU 2202896, A23K 1/10, 2003).

Known meat food for dogs. The food includes meat trimmings, lungs, spleen, scar, igatu, katyk, lips, ears, udder and the liquid component is blood (see patent RU 2277796, A23K 1/00, 2006). Food is not complete, indigestible

A known method of producing wet food for non-productive animals, in which the preparation of raw materials is carried out, packaging, pasteurization and cooling, pasteurization is carried out in stages: first boiled at a temperature of 43-47 ° C for 13-17 minutes, then at a temperature of 53-57 ° C for 13-17 minutes, then at a temperature of 58-62 ° C for 38-42 minutes, then at a temperature of 63-67 ° C for 13-17 minutes, and then dried at a temperature of 63-67 ° C for 2-5 minutes, then boiled at a temperature of 73-77 ° C for 43-47 minutes, after which it is boiled at a temperature of 73-77 ° C until a temperature is reached urs product within about 72 ° C and cooked at a temperature of 83-87 ° C for 88-92 min. For packing, a multi-layer polyamide vapor-gas-tight sausage casing with the number of layers from 3 to 7 with a casing diameter of 30 mm to 120 mm can be used. Packing can be carried out using sausage vacuum dispensers.

When filling, they can cork sausage loafs with metal or plastic clips on both sides (patent RU 2625966 A23K 10/00, 2016).

Known feeds have, achieve certain goals, but in the economic aspect they lose.

The technical task of the claimed invention is the creation of technology that ensures the creation of a wet consistency of components of animal origin related to offal and obtain high-quality feed with high nutritional and energy value.

The technical result of the claimed invention is the production of wet canned food with a content of 100 g of feed (g): crude protein, not less than 9.5; crude fat, not more than 8.0; fiber, not more than 0.5; crude ash, not more than 2.0; moisture, not more than 82.0 vitamins, mg: retinol (A) - 330 ME, tocopherol (E) - 0.12 ME Metabolic energy content (energy value), not more than 110.0 kcal / 462 kJ.

The problem is solved by the method of production of wet canned food for non-productive animals, including grinding the starting components, their subsequent mixing, packing the resulting mixture into jars and sterilization to obtain the final product, while mixing is carried out in two stages, the first of which mixing is carried out to obtain an emulsion of the following ground components: collagen-fat and liver of chicken, pork liver, liquid blood plasma, emulsifier, gelling additive, and after 1 minute add wheat fiber, feed additive, fermented rice, salt, taurine and water, on the second, the remaining ground feed components are added to the emulsion obtained: light pork, pork skin, pork trachea, chicken liver, and the initial components are taken at the following content, wt. hours:

light pork 9-62 pork skin 10-85 pork trachea 15-90 collagen fat 5-43 liver chicken 5-80 pork liver 3-12 blood plasma 10-85 emulsifier 0.5-2 gelling additive 0.8-9 wheat fiber 1-8 feed supplement 1-1,2 fermented rice 0,03 salt 0.03-0.3 taurine 0.2 water 50-99

In addition, upon receipt of the emulsion, caramel 1-1.5 wt. hours

To solve the problem and obtain the desired result, methods of implementing the method were selected, namely, obtaining an emulsion, and then making chopped meat components. In general, the moist canned food “Meat Stew” meets the concept of “stew” as a dish consisting of pieces of meat with sauce and as a kind of food that stimulates the hunt for food. Meat components are taken taking into account their nutritional value, mutual combination, synergistic effect, and economic component. Protein offal nutritionally does not differ from meat proteins, in addition, contain collagen and elastin. The following were selected from offal: light pork, pork skin, pork trachea, fat collagen and liver liver, blood plasma. The combination of components from poultry and pigs creates a composition useful for animals, attractive in taste and aromatic sensations.

The method is as follows.

The technological process of production is carried out in accordance with the Rules of the Veterinary Sanitary Examination of Meat and Meat Products, the Sanitary Rules for the Meat Industry Enterprises, and the Veterinary Sanitary Rules for the Poultry Processing Enterprises (Workshops).

All raw materials are inspected, if necessary, cleaned from contaminants, washed with cold running water. Grind on a top through a grate and carry out their subsequent mixing. Mixing is carried out in two stages. At the first, mixing is carried out until an emulsion of the following ground components is obtained: collagen-fat and liver of chicken, pork liver, liquid blood plasma, emulsifier, gelling additive, and after 1 minute, wheat fiber, feed additive, fermented rice, salt, taurine and water are added . In the second, to prepare the structure, the remaining emulsified feed components are introduced into the prepared emulsion with stirring, raised knives in the cutter: light pork, pork skin, pork trachea, chicken liver.

As a feed additive use, for example, the additive "BHJ dragee 10M for cats" or similar, made from fresh by-products of poultry processing, subjected to thermal and enzymatic processing in the production process. The product contains an acidity regulator (E338), antioxidants: propyl gallate (E310), citric acid (E330), butylhydroxyanisole (E320) and a mold inhibitor: potassium sorbate (E202).

Prepared canning masses are transferred to the packaging. Canned food is packed in metal cans according to GOST 5981 No. 1, No. 22, No. 4, No. 4A, No. 9, No. 46, No. 12, No. 12A, No. 13 and cans from a lamister according to TU 02.10.01.207 with a capacity from 50 to 400 cm ³ . The cans are filled with automatic dispensers, then hermetically sealed. Canned jars after washing are loaded into autoclave baskets and sent for sterilization. The time from capping cans to sterilization should not exceed 30 minutes. Sterilization of canned food is carried out in accordance with the current instruction on the regimes established for a particular can. After the end of the sterilization and cooling process, the cans are unloaded from the autoclave baskets and transferred to sorting, washing and packaging.

Shelf life no more than two years in a metal container from the date of manufacture.

It is recommended to use at room temperature. Per 100 g of feed (g): crude protein, at least 8.5; crude fat, not more than 8.0; fiber, not more than 0.5; crude ash, not more than 2.0; moisture, not more than 82.0, vitamins, mg: retinol (A) - 330 ME, tocopherol (E) - 0.12 ME, metabolic energy content (energy value), not more than 106.0 kcal / 445 kJ.

Example 1. Method for the production of wet canned dog food "Meat stew". All raw materials are inspected, if necessary, cleaned from contaminants, washed with cold running water. Grind on the top through the grill, followed by mixing. Mixing is carried out in two stages. The first mixing is carried out until an emulsion of the following ground components is obtained: collagen-fat and liver of chicken, pork liver, liquid blood plasma, emulsifier, gelling additive, and after 1 minute, wheat fiber, feed additive, fermented rice, salt, taurine and water are added. In the second, to prepare the structure, the remaining emulsified feed components are introduced into the prepared emulsion with stirring, raised knives in the cutter: light pork, pork skin, pork trachea, chicken liver. The components are taken at the following content, mass. hours:

light pork 9 pork skin 85 pork trachea fifteen collagen fat 43 liver chicken 5 pork liver 12 blood plasma 10 emulsifier 0.5 gelling additive 0.9 wheat fiber 8 feed supplement one fermented rice 0,03 salt 0.3 taurine 0.2 water 99

Prepared canning masses are transferred to the packaging. Canned food is packed in metal cans in accordance with GOST 5981 No. 1,

Example 2. The method of production of wet canned cat food "Meat stew" is prepared analogously to example 1, except that the components are taken at the following content, mass. hours:

light pork 62 pork skin 10 pork trachea 90 collagen fat 5 liver chicken 80 pork liver 3 blood plasma 10 emulsifier 2 gelling additive 0.8 wheat fiber one feed supplement one fermented rice 0,03 salt 0,03 taurine 0.2 water fifty caramel one

Claims (3)

1. A method for the production of wet canned food for non-productive animals, including grinding the starting components, their subsequent mixing, packaging the resulting mixture in cans and sterilization to obtain the final product, the mixing being carried out in two stages, the first of which mixing is carried out until an emulsion is obtained from the following crushed components: collagen-fat and liver of chicken, pork liver, liquid blood plasma, emulsifier, gelling additive, and after 1 minute add wheat fiber, fodder supplement, fermented rice, salt, taurine and water, on the second, the remaining ground feed components are added to the emulsion obtained: light pork, pork skin, pork trachea, chicken liver, and the initial components are taken at the following content, wt. hours: light pork 9-62 pork skin 10-85 pork trachea 15-90 collagen fat 5-43 liver chicken 5-80 pork liver 3-12 blood plasma 10-85 emulsifier 0.5-2 gelling additive 0.8-9 wheat fiber 1-8 feed supplement 1-1,2 fermented rice 0,03 salt 0.03-0.3 taurine 0.2 water 50-99 2. The method according to p. 1, characterized in that upon receipt of the emulsion, caramel 1-1.5 wt. hours