CN102648736B - Air-dried edible meat product for pets and preparation method of same - Google Patents
Air-dried edible meat product for pets and preparation method of same Download PDFInfo
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- CN102648736B CN102648736B CN 201210136319 CN201210136319A CN102648736B CN 102648736 B CN102648736 B CN 102648736B CN 201210136319 CN201210136319 CN 201210136319 CN 201210136319 A CN201210136319 A CN 201210136319A CN 102648736 B CN102648736 B CN 102648736B
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- 235000013622 meat product Nutrition 0.000 title abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 230000001954 sterilising effect Effects 0.000 abstract description 15
- 235000013594 poultry meat Nutrition 0.000 abstract description 14
- 244000144972 livestock Species 0.000 abstract description 13
- 238000007605 air drying Methods 0.000 abstract description 12
- 235000013372 meat Nutrition 0.000 abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 abstract description 8
- 239000002131 composite material Substances 0.000 abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 8
- 239000010452 phosphate Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000015278 beef Nutrition 0.000 description 10
- 235000013580 sausages Nutrition 0.000 description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 7
- 239000002184 metal Substances 0.000 description 7
- 238000012856 packing Methods 0.000 description 7
- 244000144977 poultry Species 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 235000020995 raw meat Nutrition 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 208000006735 Periostitis Diseases 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 210000003460 periosteum Anatomy 0.000 description 4
- 210000002435 tendon Anatomy 0.000 description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 235000019890 Amylum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010417 needlework Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
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- Fodder In General (AREA)
Abstract
The invention relates to an air-dried edible meat product for pets and a preparation method of the air-dried edible meat product and belongs to the technical fields of pet food and the preparation method thereof. The air-dried edible meat product for pets is characterized by comprising the following raw materials in part by weight: 100 parts of livestock and poultry meat, 0.2 to 1 part of composite phosphate, 0.005 to 0.01 part of sodium nitrite and 0.4 to 1 part of edible salt. The preparation method comprises the following steps: 1, preprocessing the raw material meat; 2, rolling and kneading; 3, sterilizing at high temperature; 4, forming; and 5, air drying at lower temperature. Compared with traditional high-temperature air-drying method, the preparation method of the air-dried edible meat product for pets can maintain the nutrients of the product, which are lost at high temperature, and enriches the meat processing process for the pet food. The air-dried meat product has low loss of nutrients, rich nutrients, unique flavor and high palatability, does not have any preservative and prolongs the shelf life of the product.
Description
Technical field
The present invention relates to a kind of pets dried meat goods and preparation method thereof, belong to pet food and preparation method thereof technical field.
Background technology
At present, the pet quantity of raising both at home and abroad is increasing, and the demand of pet food is also being increased, and pet food industry is in the good situation of high speed development.But the processing method of each manufacturer's production pet treat jerky is more single at present, and mainly take poultry as raw material, this is just so that all there is defective in pet food on balanced in nutrition and mouthfeel taste.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, a kind of preparation method of air-dry pets meat products is provided, the air-dry pets meat products that process the method is produced, have the characteristics such as aromatic strongly fragrant, nutritious, the unique flavor of meat, good palatability, and can promote pet appetite, be conducive to the healthy of pet, can also prolong the shelf-life of meat products when not adding any anticorrisive agent in the manufacturing process.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of air-dry pets meat products, special character is its raw material by weight, 100 parts livestock and poultry meat is equipped with composite phosphate 0.2-1 part, natrium nitrosum 0.005-0.01 part, edible salt 0.4-1 part.
Described livestock and poultry meat is selected from least a in chicken, pork, mutton, the beef;
Preferred scheme can also comprise at least a in the following additive of weight ratio in the raw material:
Plant amylum or plant modified starch 0.5-5
Glycerine 0.2-0.4
Crystallization D-sorbite 0.2-0.4
Described plant amylum adopts any one in farina, cornstarch, the tapioca;
A kind of preparation method of air-dry pets meat products, its special character is may further comprise the steps:
First step raw meat preliminary treatment: choose the livestock and poultry meat without muscle tendon, skin, fat, bone and periosteum, carry out slitting;
The second step tumbling: the livestock and poultry cutlet is poured in the tumbler, and other raw materials except the livestock and poultry cutlet are dissolved in the water with described other raw material equivalent, then pours fully tumbling in the tumbler into, makes the livestock and poultry cutlet fully tasty;
The 3rd step high-temperature sterilization: cooling behind the livestock and poultry cutlet high temperature sterilization is for subsequent use;
The 4th one-step forming: livestock and poultry cutlet string made skewer or record after thick strand be sausage;
The 5th step low-temperature air-drying: the skewer after the moulding or sausage are carried out low-temperature air-drying, utilize mobile cold wind below 20 ℃ that it is carried out low temperature and dry, the water content of control skewer or sausage is at 8%-18%.
Preferred scheme can also may further comprise the steps after the above-mentioned steps:
The selection of the 6th step: the air-dry product that water content is higher than given range carries out the low-temperature air-drying processing again until meet given water content requirement, picks out simultaneously the underproof product of outward appearance;
Preferred scheme can also may further comprise the steps after the air-dry step or after the selection step:
The 7th single metal is surveyed: the product that will contain hardware by metal detector is chosen;
The 8th step packing: with qualified products quantitative package, warehouse-in.
A kind of preparation method of air-dry pets meat products, in the preliminary treatment of first step raw meat, the specification of slitting is: the wide 5-10cm of bar, the long 13-15cm of bar, the thick 1.5-4cm of bar.
A kind of preparation method of air-dry pets meat products, in the second step tumbling, the tumbling time is 30-60 minute, leaves standstill after the discharging 1-2 hour.
A kind of preparation method of air-dry pets meat products, in the 3rd step high-temperature sterilization, the livestock and poultry cutlet that tumbling is good is put into sterilization kettle and was kept 5-10 minute under 100-120 ℃ of temperature.
A kind of preparation method of air-dry pets meat products, what adopt in the 5th step low-temperature air-drying step is to carry out low-temperature air-drying in the low-temperature air-drying room, avoids direct sunlight.
In order further to realize the present invention's safety, purpose easy to process, described livestock and poultry meat can be chilled meat, needs chilled meat is thawed under with microwave thawing or 0-10 ℃ of condition naturally in the raw meat pre-treatment step.
The preparation method of a kind of air-dry pets meat products of the present invention, compare the nutrition of can retained product Yin Gaowen and running off with traditional high hot air drying, enriched pet food meat packing technique, the dried meat goods nutrition loss that obtains is little, nutritious, unique flavor, good palatability, do not add any anticorrisive agent, prolonged simultaneously the shelf-life of product.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is further specified.
Embodiment 1
A kind of air-dry pets meat products, formulated by the raw material of following weight ratio meter:
Chicken 100kg, composite phosphate 0.2kg, natrium nitrosum 0.005kg, edible salt 0.4kg.
A kind of preparation method of air-dry pets meat products may further comprise the steps:
First step raw meat preliminary treatment: cut apart after livestock and poultry meat thawed, reject muscle tendon, skin, fat, bone and periosteum in the livestock and poultry meat, again meat is cut into inch strips the wide 5-10cm of bar, the long 13-15cm of bar, the thick 1.5-4cm of bar;
Second step batching: the raw meat after will processing is poured in the tumbler, composite phosphate, natrium nitrosum, edible salt is dissolved in etc. poured in the tumbler abundant tumbling in the water gaging into 30 minutes, leaves standstill after the discharging 2 hours;
The 3rd step high-temperature sterilization: the cutlet that tumbling is good is put into sterilization kettle in 110 ℃ of lower maintenances 5 minutes, cools off for subsequent use;
The 4th one-step forming: the cutlet after will sterilizing strings together cooled cutlet with the needlework after sterilizing, and perhaps meat is slightly twisted, and carries out bowel lavage with vacuum sausage filler;
The 5th step low-temperature air-drying: be suspended in the low-temperature air-drying room the above-mentioned cutlet that strings together or the good sausage of filling air-dry.Keep the 20-30cm spacing before and after the cutlet, the suspension of just staggering of every line, and avoid direct sunlight.Regularly sterilization keeps hygienically clean and available ventilation in the air-dry room, utilizes mobile cold wind below 20 ℃ that it is carried out low temperature and dries, and water content is controlled in the given range value.
The 6th step; Selection: the product after air-dry is chosen, and water content is higher than the product of set-point, again sends into air-dry room and carries out air-dryly, chooses the underproof product of outward appearance;
The 7th single metal is surveyed: will remove product behind the line successively by metal detector, the product that wherein contains hardware is chosen, and does not do packing;
The 8th step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
Embodiment 2
Beef 150kg, cornstarch 5kg, edible salt 1.5kg, composite phosphate 1kg, natrium nitrosum 0.008kg, crystallization D-sorbite 0.4kg.
The first step is cut apart beef after naturally thawing under the 0-10 ℃ of condition, reject muscle tendon, skin, fat, bone and periosteum in the beef, beef is cut into inch strips the wide 5-10cm of bar, the long 13-15cm of bar, the thick 1.5-4cm of bar again;
Second step is poured above-mentioned beef in the tumbler into, and cornstarch, salt, natrium nitrosum, composite phosphate, crystallization D-sorbite are dissolved in the water with equivalent, pours tumbler into, tumbling 50 minutes; Left standstill after the discharging 1 hour;
The 3rd step beef bar that tumbling is good is put into sterilization kettle in 120 ℃ of lower maintenances 8 minutes;
Beef bar after the 4th step will sterilize strings together cooled cutlet with the needlework after sterilizing.
The 5th step was suspended in the low-temperature air-drying room the above-mentioned cutlet that strings together air-dry.Keep the 20-30cm spacing before and after the cutlet, the suspension of just staggering of every line, and avoid direct sunlight.Regularly sterilization keeps hygienically clean and available ventilation in the air-dry room, utilizes mobile cold wind below 20 ℃ that it is carried out low temperature and dries, to cutlet moisture 8%-10%;
The 6th step was chosen the beef bar after air-dry, and water content is higher than 10% product, again sent into air-dry room and carried out air-dryly, chose the underproof product of outward appearance;
The beef bar that the 7th step will remove behind the line passes through metal detector successively, and the product that wherein contains hardware is chosen, and does not do packing;
The 8th step was carried out quantitative package, warehouse-in to the product that is up to the standards.
Embodiment 3:
Mutton 100kg, farina 2kg, edible salt 0.6kg, composite phosphate 1kg, natrium nitrosum 0.01kg, glycerine 0.3kg.
The first step is cut apart mutton after naturally thawing under the 0-10 ℃ of condition, reject muscle tendon, skin, fat, bone and periosteum in the mutton, meat is cut into inch strips the wide 5-10cm of bar, the long 13-15cm of bar, the thick 1.5-4cm of bar again;
Second step is poured above-mentioned mutton in the tumbler into, and cornstarch, edible salt, natrium nitrosum, composite phosphate, glycerine are dissolved in the water with equivalent, pours tumbler into, tumbling 60 minutes; Left standstill after the discharging 1 hour;
The 3rd step mutton bar that tumbling is good is put into sterilization kettle in 110 ℃ of lower maintenances 10 minutes;
Mutton after the 4th step will sterilize slightly twists, and with vacuum sausage filler mutton is poured in the Collagent casing for sausages, requires uniformity, pore-free;
The 5th step, the sausage that above-mentioned filling is good was suspended in the low-temperature air-drying room air-dry.Keep the 20-30cm spacing before and after the sausage, the suspension of just staggering of every line, and avoid direct sunlight.Regularly sterilization keeps hygienically clean and available ventilation in the air-dry room, utilizes mobile cold wind below 20 ℃ that it is carried out low temperature and dries, to sausage moisture 15%-18%;
The 6th step; Selection: the product after air-dry is chosen, and water content is higher than 18% product, again sends into air-dry room and carries out air-dryly, chooses the underproof product of outward appearance;
The 7th single metal is surveyed: will remove product behind the line successively by metal detector, the product that wherein contains hardware is chosen, and does not do packing;
The 8th step packing: the product that is up to the standards is carried out quantitative package, warehouse-in.
The above embodiment of the present invention only is for example of the present invention clearly is described; and be not to be restriction to embodiments of the present invention; for those of ordinary skill in the field; can also make other changes in different forms on the basis of the above description; here can't give all embodiments exhaustively, everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (7)
1. the preparation method of an air-dry pets meat products is made raw material by weight, and 100 parts livestock and poultry meat is equipped with composite phosphate 0.2-1 part, natrium nitrosum 0.005-0.01 part, edible salt 0.4-1 part;
Comprise at least a in the following additive of weight ratio in the described raw material:
Plant amylum or plant modified starch 0.5-5
Glycerine 0.2-0.4
Crystallization D-sorbite 0.2-0.4;
Described livestock and poultry meat is selected from least a in chicken, pork, mutton, the beef;
Described plant amylum adopts any one in farina, cornstarch, the tapioca;
It is characterized in that comprising following making step:
First step raw meat preliminary treatment: choose the livestock and poultry meat without muscle tendon, skin, fat, bone and periosteum, carry out slitting;
The second step tumbling: the livestock and poultry cutlet is poured in the tumbler, and other raw materials except the livestock and poultry cutlet are dissolved in the water with described other raw material equivalent, then pours fully tumbling in the tumbler into, makes the livestock and poultry cutlet fully tasty;
The 3rd step high-temperature sterilization: cooling behind the livestock and poultry cutlet high temperature sterilization is for subsequent use;
The 4th one-step forming: livestock and poultry cutlet string made skewer or record after thick strand be sausage;
The 5th step low-temperature air-drying: the skewer after the moulding or sausage are carried out low-temperature air-drying, utilize mobile cold wind below 20 ℃ that it is carried out low temperature and dry, the water content of control skewer or sausage is at 8%-18%.
2. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that can also may further comprise the steps after the low-temperature air-drying step:
The selection of the 6th step: the air-dry product that water content is higher than given range carries out the low-temperature air-drying processing again until meet given water content requirement, picks out simultaneously the underproof product of outward appearance;
The 7th single metal is surveyed: the product that will contain hardware by metal detector is chosen;
The 8th step packing: with qualified products quantitative package, warehouse-in.
3. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that
In the preliminary treatment of first step raw meat, the specification of slitting is: the wide 5-10cm of bar, the long 13-15cm of bar, the thick 1.5-4cm of bar.
4. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that
In the second step tumbling, the tumbling time is 30-60 minute, leaves standstill after the discharging 1-2 hour.
5. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that
In the 3rd step high-temperature sterilization, the livestock and poultry cutlet that tumbling is good is put into sterilization kettle and was kept 5-10 minute under 100-120 ℃ of temperature.
6. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that
What adopt in the 5th step low-temperature air-drying step is to carry out low-temperature air-drying in the low-temperature air-drying room, avoids direct sunlight.
7. a kind of preparation method of air-dry pets meat products as claimed in claim 1 is characterized in that
Described livestock and poultry meat can be chilled meat, needs chilled meat is thawed under with microwave thawing or 0-10 ℃ of condition naturally in the raw meat pre-treatment step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201210136319 CN102648736B (en) | 2012-05-04 | 2012-05-04 | Air-dried edible meat product for pets and preparation method of same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210136319 CN102648736B (en) | 2012-05-04 | 2012-05-04 | Air-dried edible meat product for pets and preparation method of same |
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| Publication Number | Publication Date |
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| CN102648736A CN102648736A (en) | 2012-08-29 |
| CN102648736B true CN102648736B (en) | 2013-03-13 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211128A (en) * | 2013-05-08 | 2013-07-24 | 天津科技大学 | Method for making chicken pet food containing water with medium content |
| CN103284011A (en) * | 2013-06-24 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Pet cat snack and preparation method thereof |
| CN103330076A (en) * | 2013-06-25 | 2013-10-02 | 烟台中宠食品有限公司 | Leisure food for pet and production method thereof |
| CN103300217B (en) * | 2013-06-25 | 2014-06-04 | 烟台中宠食品有限公司 | Pet snack and preparation method thereof |
| CN105053521A (en) * | 2015-08-25 | 2015-11-18 | 烟台中宠食品股份有限公司 | Processing method of novel freeze-dried pet foods |
| CN106578569A (en) * | 2016-12-10 | 2017-04-26 | 山东海创工贸有限公司 | Sausage for pets, and making method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1232179C (en) * | 2003-03-24 | 2005-12-21 | 赵子忠 | Pet food of chicken meat and preparation method |
| CN1220445C (en) * | 2003-10-10 | 2005-09-28 | 郝忠礼 | Pet food and making method thereof |
| CN101095470A (en) * | 2007-06-26 | 2008-01-02 | 威海汪家旺宠物食品有限公司 | Pet food and preparation method thereof |
| CN101564114A (en) * | 2008-04-22 | 2009-10-28 | 天津生机集团股份有限公司 | Decayed tooth preventing food for pet |
| CN101731645B (en) * | 2010-01-18 | 2012-07-25 | 河南黄国粮业有限公司 | Sticky rice starch sausage and preparation method thereof |
| CN101971995A (en) * | 2010-09-09 | 2011-02-16 | 得利斯集团有限公司 | Low-temperature meat product rich in dietary fiber and low fat and production method thereof |
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Owner name: YANTAI CHINA PET FOODS GROUP CO., LTD. Free format text: FORMER NAME: YANTAI CHINA PET FOODS GROUP CO.,LTD. |
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| CP01 | Change in the name or title of a patent holder |
Address after: Laishan District of Shandong city in Yantai province 264003 Puchang Shengquan Industrial Park Road No. 8 Patentee after: Yantai Zhong Chong food limited company Address before: Laishan District of Shandong city in Yantai province 264003 Puchang Shengquan Industrial Park Road No. 8 Patentee before: Yantai China Pet Foods Group Co.,Ltd. |