CN106689769A - Chicken leg bone and bacon roll suitable for being eaten by pets, and processing method thereof - Google Patents
Chicken leg bone and bacon roll suitable for being eaten by pets, and processing method thereof Download PDFInfo
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- CN106689769A CN106689769A CN201611266346.1A CN201611266346A CN106689769A CN 106689769 A CN106689769 A CN 106689769A CN 201611266346 A CN201611266346 A CN 201611266346A CN 106689769 A CN106689769 A CN 106689769A
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- chicken
- baconic
- leg bone
- pork
- chicken leg
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Abstract
The invention relates to a chicken leg bone and bacon roll suitable for being eaten by pets. The chicken leg bone and bacon roll comprises 60-70 wt% of a chicken leg bone and 30-40 wt% of a bacon roll wrapping the middle portion of the chicken leg bone. The bacon of the chicken leg bone and bacon roll has delicious taste and is rich in high-quality proteins, the chicken leg bone benefits the health of teeth of pets, and can be frequently taken to prevent bad breath, relax the urban living spirit pressure of pets and prevent obesity; and the bacon accords with the diet habit of European and American market consumers, is loved by masters, and is selected by the masters to feed their pets.
Description
Technical field
A kind of a kind of chicken leg bone Baconic the present invention relates to pet food and its processing method, more particularly to pets rolls up
And its processing method, belong to pet food processing technique field.
Background technology
With the raising of people's life level, the people of pet feeding is more and more, and pet dog becomes many people not
Two selections, with pet dog and people live increasingly closely, people in order to allow pet to pass comfortably, it is happy, the food of pet,
Toy, medicine, food are also more and more.
And dog chew consumes huge as one of daily toy of pet dog, with good market prospects.Dog chew is just
It is that the comparing of bone shape or rod that this nature based on dog are made is hard, the resistance to product stung, so not only improves exercise and clear
The tooth of clean dog, effectively improves the function of intestinal canal of dog again, is more beneficial for pet dog stalwartness bone and builds up health, and also makes dog only
It is unlikely to bait article in family during place.Existing dog chew is mainly with ox-hide or pigskin etc. as raw material, through degreasing, depilation work
Skill treatment, chooses cladding, then through degreasing, rinse, dry as finished product skin, finished product skin is clipped again, immersion, compile shape, drying and
Into spices, flavoring agent, additive that various chemicals are made etc. is added, pet dog is not only allowed not like to sting, and treated
Cheng Zhong, has inevitably used some chemical technologies, such as producer can typically use concentrated acid, hydrogen peroxide when soaking and rinsing
Deng this not only brings safety and health hidden danger to operator and pets, and without too many nutrition, may give pet
Bring side effect physiologically.
The content of the invention
The present invention is for existing pet deficiency present on dog chew product and processing method, there is provided a kind of pets
Chicken leg bone Baconic volume and its processing method.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of chicken leg bone Baconic volume of pets, including chicken leg bone and the Baconic's piece being wrapped in the middle part of it, its feature exist
In the weight proportion of the two is as follows：Chicken leg bone 60-70wt%, Baconic's piece 30-40wt%.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
Further, Baconic's piece is spaced and is made from bottom to top by pork layer with chicken layer, is wrapped in the pork layer
Include the following raw material：Pork 78-82wt%, glycerine 6-10wt%, sorbierite 2-4wt%, sodium lactate 2-4wt%, soybean separation protein
White 0.5-1.5wt%, chicken SPP1 1-2wt%, converted starch 1-2wt%, pea separation protein 0.2-1wt%, compound phosphoric acid
Salt 0.5-1wt%, potassium sorbate 0.01-0.02wt%, citric acid 0.1-0.2wt%, nitrite 0.002-0.006wt%,
Sucrose fatty ester 0.2-0.6wt%, Baconic essence 0.1-0.3wt%, linseed oil 0.02-0.04wt%, the chicken layer
Include the following raw material：Fresh Grade Breast 72-78wt%, glycerine 6-10wt%, sorbierite 3-5wt%, sodium lactate 2-4wt%, soybean
Separate albumen 0.5-1.5wt%, chicken SPP1 2-2.5wt%, converted starch 2-2.5wt%, pea separation protein 0.5-
1wt%, sucrose fatty acid ester 0.2-0.6wt%, composite phosphate 0.5-1wt%, citric acid 0.1-0.2wt%, Baconic's essence
0.1-0.3wt%, potassium sorbate 0.01-0.02wt%, vitamin C 0.01-0.02wt%, vitamin E 0.01-0.02wt%,
Nitrite 0.005-0.01wt%.
The beneficial effects of the invention are as follows：
1) product Baconic delicious flavour, nutritious rich in good protein, often edible, beneficial pet health tooth,
It is pre- anti-halitosis, and the pet that can releive urban life stress, prevent obesity；
2) reagent treatment of any chemistry is not contained in the product, such as concentrated acid, hydrogen peroxide are the pet foods being perfectly safe
Product, will not cause health and safety hidden danger to pet, less have side effect physiologically；
3) chicken leg bone has functions that to clean the teeth；
4) Baconic meets the eating habit of European ＆ American Market consumer, and owner likes, and treating the pet of oneself can also select to allow
It eats.
The processing method that the present invention is also claimed above-mentioned chicken leg bone Baconic volume, comprises the following steps：
1) pork, chicken thaw；
2) pork after defrosting, chicken are slightly twisted, pork, chicken are stirred respectively, after respectively in pork, chicken add
Glycerine, sorbierite, sodium lactate, soybean protein isolate, chicken SPP1, deformation starch, pea separation protein, composite phosphate, mountain
Potassium sorbate, citric acid, nitrite, sucrose fatty ester, Baconic's essence and linseed oil, while to adding vitamin in chicken
Pork filling and chicken meat stuffing are stirred to obtain after C and vitamin E respectively, by pork filling and chicken meat stuffing respectively with mould molding obtain after large flat bread from
It is sequentially arranged at intervals on down in uniform filling to mould, compacting is flattened afterwards；
3) quick-frozen, microtome obtains Baconic's piece；
4) by step 3) in Baconic's piece for cutting roll up in the middle part of chicken leg bone, be shaped to chicken leg bone Baconic volume；
5) dry, frame, metal detection, packaging and storage are removed in cooling.
The beneficial effect of above-mentioned processing method is：
1) any immersion, the chemical reagent of rinsing are not used in whole process, the safety of operator is alleviated
And healthy hidden danger；
2) process is simple, easy to operate, does not add spices, additive of chemicals etc., and product safety has no side effect；
3) raw material type for using is various, nutritious, often edible, is beneficial to the healthy of pet.
Brief description of the drawings
Fig. 1 is the structural representation of chicken leg bone Baconic volume of the present invention；
In Fig. 1,1, chicken leg bone；2nd, Baconic's piece
Specific embodiment
Principle of the invention and feature are described below in conjunction with example, example is served only for explaining the present invention, and
It is non-for limiting the scope of the present invention.
Embodiment 1：
A kind of chicken leg bone Baconic volume of pets, including chicken leg bone and the Baconic's piece being wrapped in the middle part of it, the weight of the two
Amount proportioning is as follows：Chicken leg bone 70wt%, Baconic's piece 30wt%.
Baconic's piece arranges system according to the order of pork-chicken-pork-chicken from below to up by pork layer with chicken layer
Into pork layer includes the following raw material：Pork 80.6wt%, glycerine 7.3wt%, sorbierite 2.4wt%, sodium lactate 3.2wt%,
Soybean protein isolate 1.2wt%, chicken SPP1 1.6wt%, converted starch 1.6wt%, pea separation protein 0.4wt%, are combined
Phosphate 0.8wt%, potassium sorbate 0.01wt%, citric acid 0.2wt%, nitrite 0.005wt%, sucrose fatty ester
0.4wt%, Baconic essence 0.2wt%, linseed oil 0.04wt%, the chicken layer include the following raw material：Fresh Grade Breast
75.8wt%, glycerine 9.1wt%, sorbierite 4.5wt%, sodium lactate 3wt%, soybean protein isolate 0.8wt%, chicken SPP1
2.1wt%, converted starch 2.2wt%, pea separation protein 0.8wt%, sucrose fatty acid ester 0.4wt%, composite phosphate
0.8wt%, citric acid 0.2wt%, Baconic essence 0.2wt%, potassium sorbate 0.01wt%, vitamin C 0.02wt%, vitamin
E 0.02wt%, nitrite 0.005wt%.
Embodiment 2：
A kind of chicken leg bone Baconic volume of pets, including chicken leg bone and the Baconic's piece being wrapped in the middle part of it, the weight of the two
Amount proportioning is as follows：Chicken leg bone 60wt%, Baconic's piece 40wt%.
Baconic's piece arranges system according to the order of pork-chicken-pork-chicken from below to up by pork layer with chicken layer
Into pork layer includes the following raw material：Pork 78.665wt%, glycerine 10wt%, sorbierite 2wt%, sodium lactate 4wt%, greatly
Beans separate albumen 0.5wt%, chicken SPP1 1wt%, converted starch 2wt%, pea separation protein 0.2wt%, composite phosphate
0.5wt%, potassium sorbate 0.01wt%, citric acid 0.2wt%, nitrite 0.005wt%, sucrose fatty ester 0.6wt%,
Baconic essence 0.3wt%, linseed oil 0.02wt%, the chicken layer includes the following raw material：Fresh Grade Breast 72.34wt% is sweet
Oily 10wt%, sorbierite 5wt%, sodium lactate 4wt%, soybean protein isolate 1.5wt%, chicken SPP1 2.5wt%, converted starch
2.5wt%, pea separation protein 0.5wt%, sucrose fatty acid ester 0.6wt%, composite phosphate 0.5wt%, citric acid
0.1wt%, Baconic essence 0.3wt%, potassium sorbate 0.02wt%, vitamin C 0.02wt%, vitamin E 0.02wt%, it is sub-
Nitrate 0.01wt%.
Embodiment 3：
A kind of chicken leg bone Baconic volume of pets, including chicken leg bone and the Baconic's piece being wrapped in the middle part of it, the weight of the two
Amount proportioning is as follows：Chicken leg bone 70wt%, Baconic's piece 30wt%.
Baconic's piece arranges system according to the order of pork-chicken-pork-chicken from below to up by pork layer with chicken layer
Into pork layer includes the following raw material：Pork 81.035wt%, glycerine 6wt%, sorbierite 4wt%, sodium lactate 2wt%, soybean
Separate albumen 1.5wt%, chicken SPP1 2wt%, converted starch 1wt%, pea separation protein 1wt%, composite phosphate
1wt%, potassium sorbate 0.02wt%, citric acid 0.1wt%, nitrite 0.005wt%, sucrose fatty ester 0.2wt%, training
Root essence 0.1wt%, linseed oil 0.04wt%, the chicken layer includes the following raw material：Fresh Grade Breast 78wt%, glycerine
6wt%, sorbierite 3wt%, sodium lactate 3wt%, soybean protein isolate 1.5wt%, chicken SPP1 2.1wt%, converted starch
2.5wt%, pea separation protein 1wt%, sucrose fatty acid ester 0.2wt%, composite phosphate 1wt%, citric acid 0.1wt%,
Baconic essence 0.1wt%, potassium sorbate 0.02wt%, vitamin C 0.02wt%, vitamin E 0.02wt%, nitrite
0.01wt%.
The process steps of above-mentioned chicken leg bone Baconic volume are as follows：
1) pork, chicken thaw；
2) pork after defrosting, chicken are slightly twisted, pork, chicken are stirred respectively, after respectively in pork, chicken add
Glycerine, sorbierite, sodium lactate, soybean protein isolate, chicken SPP1, deformation starch, pea separation protein, composite phosphate, mountain
Potassium sorbate, citric acid, nitrite, sucrose fatty ester, Baconic's essence and linseed oil, while to adding vitamin in chicken
Pork filling and chicken meat stuffing are stirred to obtain after C and vitamin E respectively, by pork filling and chicken meat stuffing respectively with mould molding obtain after large flat bread from
It is sequentially arranged at intervals on down in uniform filling to mould, compacting is flattened afterwards；
3) quick-frozen, microtome obtains Baconic's piece；
4) by step 3) in Baconic's piece for cutting roll up in the middle part of chicken leg bone, be shaped to chicken leg bone Baconic volume；
5) dry, frame, metal detection, packaging and storage are removed in cooling.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (5)
1. a kind of chicken leg bone Baconic volume of pets, including chicken leg bone and the Baconic's piece being wrapped in the middle part of it, it is characterised in that
The weight proportion of the two is as follows：Chicken leg bone 60-70wt%, Baconic's piece 30-40wt%.
2. chicken leg bone Baconic according to claim 1 volume, it is characterised in that Baconic's piece by pork layer and chicken layer from
It is spaced on down and is made, the following raw material is included in the pork layer：Pork 78-82wt%, glycerine 6-10wt%, sorbierite
2-4wt%, sodium lactate 2-4wt%, soybean protein isolate 0.5-1.5wt%, chicken SPP1 1-2wt%, converted starch 1-
2wt%, pea separation protein 0.2-1wt%, composite phosphate 0.5-1wt%, potassium sorbate 0.01-0.02wt%, citric acid
0.1-0.2wt%, nitrite 0.002-0.006wt%, sucrose fatty ester 0.2-0.6wt%, Baconic's essence 0.1-
0.3wt%, linseed oil 0.02-0.04wt%, the following raw material is included in the chicken layer：Fresh Grade Breast 72-78wt%, glycerine 6-
10wt%, sorbierite 3-5wt%, sodium lactate 2-4wt%, soybean protein isolate 0.5-1.5wt%, chicken SPP1 2-2.5wt%,
Converted starch 2-2.5wt%, pea separation protein 0.5-1wt%, sucrose fatty acid ester 0.2-0.6wt%, composite phosphate
0.5-1wt%, citric acid 0.1-0.2wt%, Baconic essence 0.1-0.3wt%, potassium sorbate 0.01-0.02wt%, vitamin C
0.01-0.02wt%, vitamin E 0.01-0.02wt%, nitrite 0.005-0.01wt%.
3. the processing method that the chicken leg bone Baconic described in a kind of claim 1 or 2 rolls up, it is characterised in that comprise the following steps：
1) pork, chicken thaw；
2) pork after defrosting, chicken are slightly twisted, pork, chicken are stirred respectively, after it is sweet to being added in pork, chicken respectively
Oil, sorbierite, sodium lactate, soybean protein isolate, chicken SPP1, deformation starch, pea separation protein, composite phosphate, sorb
Sour potassium, citric acid, nitrite, sucrose fatty ester, Baconic's essence and linseed oil, while to adding vitamin C in chicken
With pork filling and chicken meat stuffing are stirred to obtain after vitamin E respectively, by pork filling and chicken meat stuffing respectively with mould molding obtain after large flat bread from
It is sequentially arranged at intervals on down in uniform filling to mould, compacting is flattened afterwards；
3) quick-frozen, microtome obtains Baconic's piece；
4) by step 3) in Baconic's piece for cutting roll up in the middle part of chicken leg bone, be shaped to chicken leg bone Baconic volume；
5) dry, frame, metal detection, packaging and storage are removed in cooling.
4. the processing method of chicken leg bone Baconic according to claim 3 volume, it is characterised in that step 3) in gained Baconic
Piece thickness is 2mm/ pieces.
5. the processing method that chicken leg bone Baconic according to claim 3 rolls up, it is characterised in that step 5) the middle temperature dried
It is 50-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266346.1A CN106689769A (en) | 2016-12-31 | 2016-12-31 | Chicken leg bone and bacon roll suitable for being eaten by pets, and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266346.1A CN106689769A (en) | 2016-12-31 | 2016-12-31 | Chicken leg bone and bacon roll suitable for being eaten by pets, and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689769A true CN106689769A (en) | 2017-05-24 |
Family
ID=58905579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611266346.1A Pending CN106689769A (en) | 2016-12-31 | 2016-12-31 | Chicken leg bone and bacon roll suitable for being eaten by pets, and processing method thereof |
Country Status (1)
| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1437885A (en) * | 2003-03-24 | 2003-08-27 | 赵子忠 | Pet food of chicken meat and preparation method |
| CN1528172A (en) * | 2003-10-10 | 2004-09-15 | 郝忠礼 | Pet food and making method thereof |
| CN1565241A (en) * | 2003-06-11 | 2005-01-19 | 徐嘉隆 | Preparation method of oxhide bone attached with edible meat |
| CN103750051A (en) * | 2014-01-23 | 2014-04-30 | 烟台中宠食品有限公司 | Flavored meat slices for pet and production method thereof |
| CN104543590A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Pet snack and processing method thereof |
| CN205040588U (en) * | 2015-10-12 | 2016-02-24 | 江苏益和宠物用品有限公司 | Emulation spareribs are eaten to pet |
-
2016
- 2016-12-31 CN CN201611266346.1A patent/CN106689769A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1437885A (en) * | 2003-03-24 | 2003-08-27 | 赵子忠 | Pet food of chicken meat and preparation method |
| CN1565241A (en) * | 2003-06-11 | 2005-01-19 | 徐嘉隆 | Preparation method of oxhide bone attached with edible meat |
| CN1528172A (en) * | 2003-10-10 | 2004-09-15 | 郝忠礼 | Pet food and making method thereof |
| CN103750051A (en) * | 2014-01-23 | 2014-04-30 | 烟台中宠食品有限公司 | Flavored meat slices for pet and production method thereof |
| CN104543590A (en) * | 2015-01-28 | 2015-04-29 | 烟台中宠食品股份有限公司 | Pet snack and processing method thereof |
| CN205040588U (en) * | 2015-10-12 | 2016-02-24 | 江苏益和宠物用品有限公司 | Emulation spareribs are eaten to pet |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |