WO2019015393A1 - Chew treat having embedded meat granules, and method of manufacturing same - Google Patents

Abstract

A chew treat having embedded meat granules, consisting of rawhide fibers and meat granules; the meat granules are embedded among the rawhide fibers, said granules and fibers forming an integral structure. A method of manufacturing chew treats having embedded meat granules, comprising the following steps: 1. processing raw animal hide for full oxidative decomposition thereof; 2. pulverizing the oxidized raw animal hide, and grinding in water until producing a fibrous pulp for later use; 3. producing a meat paste out of a raw meat material; 4. once dried, chopping up meat strips into granules; 5. mixing the granular meat chunks into the fibrous pulp to form a chew treat mixture; 6. dehydrating the chew treat mixture, then shaping, and drying to form chew treat strips; 7. cutting, softening, and soaking said strips, and shaping as needed, then drying to form the final product.

Description

Inlaid granular meat chew and preparation method thereof Technical field

The invention relates to an embedded granular meat chew, which belongs to pet food. The invention also relates to a method of preparing the embedded granular meat chew.

Background technique

Some pet food companies in the United States have studied the structure of chews earlier. For example, US Pat. No. 6,688, 497 B1 to HAGUE FRANK JAY discloses a technical solution for nurturing a nutrient (rawhide or pigskin) into a dermis (rawhide or pigskin), which can absorb other substances while chewing a chew. nutrition. US2004244721A1 to Petra Pets, Inc. (PETRA PET INC) discloses a technical solution for the rolling of two different types of animal hide strips into a chew, with the nutrients on the inside and in a partially visible state. In the above-mentioned chew, the piece of meat is wrapped around the dermis, and the part of the dog that likes to eat the meat remains with the chew portion. The applicant applied for a patent application for dermal fiber of patent number 201210501368.7 in 2012. This patent application is intended to provide a process for the preparation of a regenerated skin. The patent was granted on September 14, 2016. Applicants have further improved the structure and process of recycled leather chews according to market needs.

Summary of the invention

The invention provides an embedded granular meat chew, which is embedded in a granular piece of meat in a chew, which overcomes the disadvantage that the traditional dog chew is poor in palatability, and the portion of the chew that the dog likes to eat meat has left the chew portion.

The technical solution of the present invention is implemented as follows:

The invention relates to an inlaid granular meat chew, which is characterized in that it consists of dermal fiber and granular meat, and the granular meat accounts for 5-50% of the total weight, wherein the granular meat is embedded in the dermal fiber and forms an integral structure with the dermal fiber.

A preparation method of an embedded granular meat chew is characterized in that it comprises the following steps:

1 processing the raw material skin to make it fully oxidatively decomposed;

2 pulverize the oxidized raw material skin, and grind it into a fiber slurry for use;

3 the raw meat is made into meat puree;

4 cutting the dried meat pieces into granules;

5 mixing the granular meat pieces into the fiber slurry to form a bite mixture;

6 dehydrating, forming and drying the chewable mixture to form a bite film;

7 The bite film material is cut, softened and soaked, and then shaped as needed. After drying, it is made into a granular meat bite.

Preferably, in step 1, the raw material skin is treated with hydrogen peroxide with a weak acid substance, and the pH is adjusted to 6-6.8, so that the fibers of the dermal raw material skin are sufficiently oxidized and decomposed.

Preferably, the raw material skin is made by mixing pigskin and cowhide, and the pig skin and cowhide are respectively divided into small pieces of 15×15 cm, and the hydrogen peroxide treatment is to immerse the raw material skin in a volume of 8 to 12 times. In a ~2 mol/L aqueous solution of hydrogen peroxide, it was allowed to stand at 2 to 4 ° C for 18 to 24 hours, and the aqueous hydrogen peroxide solution was replaced every 6 to 12 hours and washed.

Preferably, in step 2, the beaten dermal fibers are agitated in water, and after the fiber slurry is layered, the portion having a diameter of more than 5 mm is re-slurryed.

Preferably, in step 3, the meat pieces are thawed at a temperature of 15 ° C, and the temperature of the meat is 0-4 ° C, and the blood on the meat pieces is washed out to prepare raw meat, and the meat is refined to obtain a meat slurry. 5mm thick pieces of meat.

Preferably, in step 4, the meat piece is hung on a special stove of a smoked stove, and is placed in a smoke oven for baking and smoking, and the smoked furnace is provided with smoke filtering and dried in an atmosphere of 60-70 ° C. After 12-14 hours, the water content is prepared to be 20% or less until the moisture content of the meat pieces is less than 20%, and the dried meat pieces are placed in a dicing machine to cut and grow into particles having a width of 1 to 6 mm.

Preferably, the smoking process comprises three stages: a first stage, a set temperature of 65 ° C, a humidity of 65%, a drying time of 2 to 3 h, and a second stage of setting a temperature of 70 ° C, a humidity of 50%, and a smoked smoke. , drying time 4 ~ 5h; the third stage, set temperature 60 ° C, humidity 20%, drying time 6 ~ 8h.

Preferably, in the step 5, 5-50% of the meat granules and 2-4% of the glycerin are added to the fiber slurry, and the mixture is thoroughly stirred and uniformly mixed.

Preferably, in step 6, the fiber slurry auxiliary disk, the plated slurry is repeatedly subjected to 4-6 times of rolling at 65-70 ° C and a pressure of 800-1000 MPa to make linear or light branching. The type of dermal fiber is transformed into a three-dimensional network knot by multiple rolling; in step 7, the embedded granular meat bite is knotted or pressed into a bone shape or a rod shape.

The implementation of the embedded granular meat chew of the present invention has the following beneficial effects: by pretreating the leather block and the cutting residual material, the skin fiber is decomposed and added to the pre-treated meat particles, and the mixture is thoroughly mixed and stirred. , layered filtration, paving, heating and rolling, bonding dehydration molding, dry surface treatment, to obtain dermal fibers embedded with meat particles, the resulting regenerated skin is cut, softened, soaked, shaped, dried, and obtained dog bites Glue, overcomes the poor palatability of traditional dog chews, and the disadvantages of the portion of the chew that the dog likes to eat the meat left over, and greatly improves the utilization of the skin resources and reduces the waste of the skin material. Has a very high social and economic value.

DRAWINGS

Figure 1 is a schematic view of the knotted bone-shaped granule meat bite of the present invention;

Figure 2 is an enlarged view of Figure 1, mainly showing the fitting structure of the regenerated skin and the granular meat;

Figure 3 is a schematic view of the rod-shaped embedded granular meat bite of the present invention;

Figure 4 is a schematic view of the bone-shaped shaped granular meat bite of the present invention;

Figure 5 is a schematic view of the skin-filled granular meat bite of the present invention;

Fig. 6 is a flow chart showing the preparation method of the embedded granular meat bite of the present invention.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described in the following with reference to the accompanying drawings.

The embedded granular meat chew of the present invention is composed of dermal fibers and granular meat, and the granular meat accounts for 5-50% of the total weight. The granule meat is embedded in the dermal fiber and forms a unitary structure with the dermal fiber. The inlaid granule meat bite glue overcomes the poor palatability of the traditional dog chew, and the defect that the meat bite the dog bite to eat the part of the chew is left with a high degree of social value and economic value.

The preparation method of the embedded granular meat chew of the invention comprises the following steps:

Step1: The pH of the pretreated raw material skin is adjusted to 6-6.8 by using hydrogen peroxide, hypochlorous acid, formic acid, etc. Preferably, the hydrogen peroxide treatment is to immerse the raw material skin in 8 to 12 volumes of 1-2 mol/L hydrogen peroxide. In the solution, place it at 2 to 4 ° C for 18 to 24 hours, replace the aqueous solution of hydrogen peroxide every 6 to 12 hours, and wash the fat on the gelatinous skin. In the low temperature environment, the dermal raw material fibers are fully oxidized and decomposed while avoiding the destruction of the raw material skin cells. The raw material skin can be a hairy animal skin, a hair removal gray skin or a pet glue cutting waste.

Hairy animal skin refers to animal skin that has not been subjected to hair removal treatment, and needs to be depilated in the pretreatment. Depilatory gray skin refers to the re-product obtained after the animal raw material skin in the tanning production has been soaked and depilated. Pet glue cutting waste refers to the cutting waste of pet glue in the process of supporting pet supplies. The animal skin may be cowhide, pig skin, sheepskin or horse skin, and may be a whole skin, a top layer skin, a second layer skin or a three layer skin. The pretreatment of the raw material skin can be carried out by an existing treatment method. For example, for hairy hides, pretreatment includes depilation, degreasing, deliming, washing, and pelletizing. For depilatory ash, pretreatment includes degreasing, deashing, washing and pelletizing. For pet glue cutting waste, pretreatment includes water immersion and pelletizing.

In the present embodiment, the raw material skin is made of a mixture of pig skin and cowhide, and the pig skin and the cowhide are separately divided into small pieces of 15 × 15 cm. The fiber toughness of pigskin is stronger than that of cowhide, which is good for cleaning the teeth and mouth of dogs. It also has a different flavor from cowhide. The protein content in cowhide is much higher than that in pigskin. The pig skin and cowhide are mixed to ensure the dog chew. Good cleaning and high nutrient content.

Pig skin and cowhide were ground into a water-grinding disc at a weight ratio of 2:1 to obtain a fiber slurry. It can greatly ensure that the protein substances in pig skin and cowhide tissue will not be destroyed and destroyed, and the protein retention in the raw material skin will be increased. Alternatively, the pig skin and the cowhide may be added to the beater at a weight ratio of 2:1, and the water is sheared at a shear rate of 4000 to 6000 rpm for 5 to 10 minutes to obtain a fiber slurry, and the temperature thereof is controlled at 10 to 15 ° C. This method can improve the beating efficiency, reduce the destruction rate of the raw material skin cells, and ensure the protein content in the skin, and the activity of the proteolytic enzyme flowing out from the partially damaged cells is low in this temperature environment.

Step2: The raw material skin is pulverized and polished to be beaten. The obtained slurry was layered and filtered in clean water to remove impurities, and a portion having a diameter of more than 5 mm was re-slurried to obtain a dermal fiber slurry.

Step3: The meat pieces taken out from the -18 °C freezer are thawed on a 15 °C shelf indoors, and the temperature of the body center is 0-4 °C. The thawed meat pieces are washed away from the blood on the meat pieces by self-flowing water, and the refiner grinds to obtain chicken meat. The raw meat is one or more of chicken, duck, pork, and beef.

Step4: The chicken meat is scraped 3-4MM thick, placed on the drying rack, pushed into the drying room at 60-70 °C for 12-14 hours, and the moisture of the meat pieces is below 20%. The dried pieces of meat are placed in a dicing machine to cut and grow particles having a width of more than about 2 mm.

The meat piece is hung on a special stove of the smoked stove, and is placed in a smoked oven for baking and smoking. The smoked furnace is provided with smoke filtering, and dried in an atmosphere of 60-70 ° C for 12-14 hours, and the preparation is contained. The amount of water is below 20%. The smoking process consists of three stages: the first stage, setting temperature 65 ° C, humidity 65%, drying time 2 ~ 3 h; second stage, setting temperature 70 ° C, humidity 50%, smoke smoke, drying time 4 ~ 5h; the third stage, set the temperature of 60 ° C, humidity 20%, drying time 6 ~ 8h.

The phased baking is used to scientifically adjust the temperature, humidity and time of each stage of the baking. The semi-finished products of the meat are firstly dried and fermented, so that the meat pieces contain flavors such as acids, alkanes and aromatics, and are dried in stages. The meat pieces form a unique flavor; and the prepared pieces of meat are preserved for a longer period of time and are not easily deteriorated. The second stage of smoked smoke can produce a special flavor of the meat. By setting up a smoke filter in the smoker, the product can be minimized and the production of harmful substances can be minimized while ensuring the unique smoky flavor of the product. The process is safe and environmentally friendly, and its quality is stable and reliable, its flavor is unique, and its nutritional value is high. It has good promotion value.

Step 5: Add the filtered slurry to 5-50% of the meat granules and 2-4% of the glycerin, stir well and mix well. Add appropriate glycerin to promote the bite that is eaten to absorb the digestive juice or soften the water in the stomach, effectively reduce the physical stimulation of the stomach wall or intestinal wall, and promote digestion and absorption.

In the process of beating and rolling, animal and plant derived proteins, nutritional additives, trace elements, and flavoring agents may also be added as needed. Animal proteins include pig, cow's gelatin, bovine bone gelatin, chicken powder or enzymatic chicken powder, pork powder or enzymatic pork powder. Plant proteins include soy protein concentrate, soy protein, soy protein isolate, wheat gluten, and the like.

Step6: After the auxiliary disc of the fiber slurry, it is repeatedly pressed 4-6 times in a roller press at 65 ° C-70 ° C and a pressure of 800-1000 MPa, so that the linear or lightly branched dermal fibers are repeatedly rolled. Turn into a three-dimensional network structure. In the present invention, after the roll forming, the granular meat is tightly integrated with the regenerated leather fiber, and the granular meat is not easily peeled off.

Step7: Dry to obtain a sheet-like fiber material, and the surface of the fiber material is treated with a gelatinous raw material, and dried to form an embedded granular meat biting film. The bite film is cut (softened or molded) as needed after being cut, softened and soaked. Referring to the drawings, for example, knotted or pressed into a bone shape or a rod shape, the obtained pet product is used for pet play, biting and chewing.

The above is only the preferred embodiment of the present invention, and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., which are included in the spirit and scope of the present invention, should be included in the present invention. Within the scope of protection.

Claims (10)

The invention relates to an inlaid granular meat chew, which is characterized in that it consists of dermal fiber and granular meat, and the granular meat accounts for 5-50% of the total weight, wherein the granular meat is embedded in the dermal fiber and forms an integral structure with the dermal fiber. A preparation method of an embedded granular meat chew is characterized in that it comprises the following steps: 1 processing the raw material skin to make it fully oxidatively decomposed; 2 pulverize the oxidized raw material skin, and grind it into a fiber slurry for use; 3 the raw meat is made into meat puree; 4 cutting the dried meat pieces into granules; 5 mixing the granular meat pieces into the fiber slurry to form a bite mixture; 6 dehydrating, forming and drying the chewable mixture to form a bite film; 7 The bite film material is cut, softened and soaked, and then shaped as needed. After drying, it is made into a granular meat bite. The preparation method according to claim 2, wherein in the step 1, the raw material skin is treated with a weak acid substance by hydrogen peroxide treatment, and the pH is adjusted to 6 to 6.8, whereby the fibers of the dermal raw material skin are sufficiently oxidized and decomposed. The preparation method according to claim 3, wherein the raw material skin is made of pig skin and cowhide, and the pig skin and cowhide are separately divided into small pieces of 15 × 15 cm, and the hydrogen peroxide treatment is The raw material skin is immersed in 8 to 12 volumes of a 1 to 2 mol/L aqueous solution of hydrogen peroxide, and placed at 2 to 4 ° C for 18 to 24 hours, and the aqueous hydrogen peroxide solution is replaced every 6 to 12 hours, and washed. The preparation method according to claim 4, characterized in that in the step 2, the beaten dermal fibers are stirred in water, and after the fiber slurry is layered, the portion having a diameter larger than 5 mm is re-slurryed. The preparation method according to claim 2, wherein in the step 3, the meat pieces are thawed at a temperature of 15 ° C until the center temperature of the meat is 0-4 ° C, and the blood on the meat pieces is washed away to prepare raw meat. The pulp is obtained by pulping and scraped into 3-5 mm thick pieces of meat. The preparation method according to claim 2, wherein in step 4, the meat piece is hung on a special stove of a smoked furnace, and is placed in a smoke oven for baking and smoking, and the smoked furnace is provided with smoke. Filtration, drying in an atmosphere of 60-70 ° C for 12-14 hours, to prepare a water content of 20% or less; the dried meat pieces are placed in a pelletizer and cut to a length of 1 to 6 mm particles. The preparation method according to claim 7, wherein the smoking process comprises three stages: a first stage, a set temperature of 65 ° C, a humidity of 65%, a drying time of 2 to 3 hours, and a second stage of setting a temperature. 70 ° C, humidity 50%, smoked smoke, drying time 4 ~ 5h; third stage, set temperature 60 ° C, humidity 20%, drying time 6 ~ 8h. The preparation method according to claim 2, wherein in the step 5, 5 to 50% of the meat granules and 2-4% of the glycerin are added to the fiber slurry, and the mixture is thoroughly stirred and uniformly mixed. The preparation method according to claim 2, wherein in the step 6, the fiber slurry auxiliary disk, the plated slurry is repeatedly subjected to 4-6 times by a press machine at 65-70 ° C and a pressure of 800-1000 MPa. Rolling, the linear or lightly branched dermal fiber is converted into a three-dimensional network by multiple rolling; in step 7, the embedded granular meat bite is knotted or pressed into a bone shape or a rod shape.

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