阅读说明：本技术 一种宠物零食的制备方法及宠物零食 (Preparation method of pet snack and pet snack ) 是由 胡贤波 于 2021-07-27 设计创作，主要内容包括：本申请涉及宠物食品领域,具体公开了一种宠物零食的制备方法及宠物零食；一种宠物零食的制备方法,包括以下步骤：将牛皮清洗后,搅碎成块状颗粒,制得牛皮块；然后将肉类清洗后搅碎成块状颗粒,制得肉块；称取50-60份牛皮块、40-55份肉块混合搅拌后,在温度130-170℃、压力2-5MPa的条件下挤出成型,冷却后,制得成品宠物零食；采用上述方法制得的宠物零食；具有能够长时间吸引宠物的优点。(The application relates to the field of pet foods, and particularly discloses a preparation method of a pet snack and the pet snack; a method of making a pet treat comprising the steps of: cleaning cowhide, and mincing into block-shaped particles to obtain cowhide blocks; then cleaning meat, and stirring into block-shaped particles to obtain meat blocks; weighing 50-60 parts of beef hide blocks and 40-55 parts of meat blocks, mixing and stirring, extruding and molding at the temperature of 130-; the pet snack prepared by the method; has the advantage of attracting pets for a long time.)

1. A method of making a pet treat, comprising the steps of:

s1, cleaning cowhide, and mincing into block-shaped particles to obtain cowhide blocks; then cleaning meat, stirring into block-shaped particles, and carrying out post-treatment to obtain meat blocks;

s2, weighing 50-60 parts of beef hide blocks, 40-55 parts of meat blocks and 11-15 parts of auxiliary materials, mixing and stirring, extruding and molding at the temperature of 130-170 ℃ and under the pressure of 2-5MPa, and cooling to obtain the finished pet snack.

2. The method of claim 1, wherein the pet treat is prepared by: the meat is selected from one or more of chicken, duck, pork, beef, mutton, rabbit meat and fish.

3. The method for preparing pet treats according to claim 1, wherein the auxiliary materials consist of animal liver and vitamins in a weight ratio of 1: 0.1-0.5.

4. The method of claim 3, wherein said vitamin is selected from one or more of vitamin A, vitamin B12, vitamin D, and vitamin E.

5. The method of claim 1, wherein prior to mincing the meat in S1, 0.05-0.1kg of vanilla extract is injected through pinholes over the surface of 1-3kg of meat, and the resulting mixture is dried to produce pre-treated chicken.

6. The method for preparing pet treats according to claim 5, wherein the vanilla extract is prepared by the following method:

weighing 3-5 parts of vanilla pods, soaking in 100-120 parts of distilled spirit for 2-5h, and then concentrating for 0.2-0.6h to obtain the vanilla extract.

7. The method of claim 1, wherein said S1 post-processing comprises the steps of:

mincing meat block into block-shaped granules to obtain meat granules, soaking the meat granules in the soybean protein membrane liquid, taking out the meat granules, drying, repeating the operations of soaking and drying for 2-4 times, solidifying the soybean protein membrane liquid into a soybean protein membrane, and obtaining the meat block with the total thickness of the soybean protein membrane on the surface of the meat granules being 2-8 mu m.

8. The method for preparing pet treats according to claim 7, wherein the soy protein film liquid is prepared by the following method:

weighing 2-7 parts by weight of polymerized protein powder, 0.5-2 parts by weight of milk, 90-110 parts by weight of water and 5-10 parts by weight of ethanol, mixing and stirring, then adding 1-3 parts by weight of plasticizer, stirring and mixing, homogenizing, filtering, adjusting pH, then heating for 10-18min at 85-94 ℃, cooling to 40-50 ℃ and preparing the soybean protein membrane liquid.

9. The method of claim 8, wherein the polymeric protein powder is prepared by the following method:

weighing 1-5 parts by weight of whey protein powder and 1-5 parts by weight of defatted soybean powder, putting the whey protein powder and the defatted soybean powder into 8-16 parts of buffer solution, adding 6-15 parts of transglutaminase, reacting for 3-5h at the temperature of 25-45 ℃ and the pH of 5.8-7.3, adding 0.005-0.015 part of acetic acid, and freeze-drying and grinding to obtain the polymerized protein powder.

10. A pet treat made by the process of making a pet treat of any one of claims 1-9.

Technical Field

The application relates to the field of pet foods, in particular to a preparation method of a pet snack and the pet snack.

Background

More and more families are raising pets in modern society, and most pet owners have regarded pets as family members, and not only do pet owners prepare staple food for pets every day, but also prepare snack foods, which mainly provide various pets with nutrients necessary for the most basic life guarantee, growth and health.

Most pets have a high preference for chews, particularly during the period of time when the pet is changing teeth, and especially prefers to bite something, pet owners generally have to prepare the pet some meat snack or a teething bar type snack to divert the pet's attention in order to avoid the pet from biting into other things in the room.

However, the eating time of the meat snacks is short, the pet can quickly bite other things, and if the meat snacks are fed all the time, the health of the pet is influenced, and the economic burden of the owner of the pet is easily increased; and the little snacks of molars class sold in the market, generally all cut into slices the meat, then the winding cladding is rolled up the surface at the animal skin, thereby make the stick of grinding one's teeth in sleep, utilize the adnexed meat layer of stick of grinding one's teeth in sleep to produce the attraction to the pet, thereby arouse the desire that the pet used the stick of grinding one's teeth in sleep, after gnawing for a period of time, the meat layer on stick of grinding one's teeth in sleep surface is eaten by the pet easily, the stick of grinding one's teeth in sleep that does not have the meat layer winding cladding loses the attraction to the pet, thereby make the pet lose interest to the stick of grinding one's teeth in sleep easily, the pet can want to gnaw other things very fast.

Therefore, there is an urgent need to develop a pet treat capable of attracting pets for a long time.

Disclosure of Invention

In order to prepare a pet treat capable of attracting pets for a long time, the application provides a preparation method of the pet treat and the pet treat.

In a first aspect, the present application provides a method for preparing a pet treat, which adopts the following technical scheme:

a method of making a pet treat comprising the steps of:

s1, cleaning cowhide, and mincing into block-shaped particles to obtain cowhide blocks; then cleaning meat, stirring into block-shaped particles, and carrying out post-treatment to obtain meat blocks;

s2, weighing 50-60 parts of beef hide blocks, 40-55 parts of meat blocks and 11-15 parts of auxiliary materials, mixing and stirring, extruding and molding at the temperature of 130-170 ℃ and under the pressure of 2-5MPa, and cooling to obtain the finished pet snack.

By adopting the technical scheme, the hide blocks and the meat blocks are mixed and stirred to be uniformly mixed, the hide blocks and the meat blocks are extruded and molded under the conditions that the temperature is 150-.

After the pet bites the meat on the surface of the pet snack, the pet gradually finds new meat stored in the pet snack, and the new meat attracts the pet again; through constantly gnawing and stinging, constantly discover new meat loaf, arouse the pet to the interest in eating of pet snacks, the harder texture of cooperation cow hide for the consumption speed of pet snacks is slower, thereby can attract the pet for a long time.

Preferably, the meat is one or more of chicken, duck, pork, beef, mutton, rabbit meat and fish.

By adopting the technical scheme, meat such as chicken, pork, beef, rabbit meat and the like not only contains sufficient protein, but also contains other rich nutrient substances, and the collagen protein rich in the cow hide is matched, so that the nutritive value of the pet snack can be increased, and more nutrient substances are provided for the pet.

Different tastes through different meats can constantly attract the pet, arouse the interest in eating of pet to can attract the pet for a long time.

Preferably, the auxiliary materials comprise animal livers and vitamins in a weight ratio of 1: 0.1-0.5.

Through adopting above-mentioned technical scheme, animal liver and vitamin cooperate, can give pet snacks new flavor to animal liver and meat cooperate, can further improve pet snacks to the appeal of pet.

Preferably, the vitamin is one or more of vitamin A, vitamin B12, vitamin D and vitamin E.

By adopting the technical scheme, the nutrition of the pet snack is increased, and the pet can be supplemented with nutrient elements after eating.

Preferably, before the meat is minced in the S1, 0.05-0.1kg of vanilla extract is injected into a pinhole on the surface of 1-3kg of meat, and the pretreated chicken is obtained after drying.

By adopting the technical scheme, the vanilla smell is positioned in the meat, and after the meat is processed, the vanilla smell can endow the meat with a deeper fragrance, so that the prepared pet food can be better attracted to a pet; after the pet food is eaten by the pet, the pet becomes quiet by utilizing the function of calming the heart and calming the atmosphere of vanilla smell, and the eating time of the pet snack is prolonged by matching the quiet emotion with the hard texture and the high fragrance of the pet snack.

Preferably, the vanilla extract is prepared by the following method:

weighing 3-5 parts of vanilla pods, soaking in 100-120 parts of distilled spirit for 2-5h, and then concentrating for 0.2-0.6h to obtain the vanilla extract.

Through adopting above-mentioned technical scheme, place the vanilla pod in the white spirit and soak, utilize the fragrant substance in the white spirit extraction vanilla pod, then through the concentration for the vanilla smell is more strong, thereby further richens meat fragrance, and can be more lasting attract the pet.

Preferably, the S1 post-processing includes the following steps:

mincing meat block into block-shaped granules to obtain meat granules, soaking the meat granules in the soybean protein membrane liquid, taking out the meat granules, drying, repeating the operations of soaking and drying for 2-4 times, solidifying the soybean protein membrane liquid into a soybean protein membrane, and obtaining the meat block with the total thickness of the soybean protein membrane on the surface of the meat granules being 2-8 mu m.

By adopting the technical scheme, the coating of the soybean protein film is utilized, and the soybean protein film becomes viscous at a higher temperature in the hot-press molding process, so that meat grains are better adhered to the surface of the cowhide, the structure of the pet snack is more uniform and compact by matching with the hot-extrusion condition, and the eating time of the pet snack is prolonged; with a loose structure, meat particles in the pet treat are easily separated from the cowhide when a large pet bites, thereby easily shortening the eating time of the pet treat.

Through repeated soaking in surface, drying, at hot pressing in-process, the soybean protein membrane in meat grain outmost layer and intermediate level is out of shape easily to make viscosity improve easily, make the meat piece firm bond with the cow hide, and the cladding that the soybean protein membrane of meat piece inlayer can be intact on meat piece surface, utilize the good separation slow-release effect of soybean protein membrane, can make meat flavor, vanilla flavor in the pet food slowly release, thereby reach the effect of attracting the pet for a long time.

The soybean protein film has higher protein content, and the prepared pet snack has higher nutritional value by matching with higher protein content of meat and cowhide; the vanilla and the soybean protein film are matched, so that the antibacterial pet food has a good antibacterial effect and can prolong the shelf life of the pet food.

Preferably, the soy protein membrane liquid is prepared by the following method:

weighing 2-7 parts by weight of polymerized protein powder, 0.5-2 parts by weight of milk, 90-110 parts by weight of water and 5-10 parts by weight of ethanol, mixing and stirring, then adding 1-3 parts by weight of plasticizer, stirring and mixing, homogenizing, filtering, adjusting pH, then heating for 10-18min at 85-94 ℃, cooling to 40-50 ℃ and preparing the soybean protein membrane liquid.

By adopting the technical scheme, the soybean protein film has higher barrier property by adopting the matching of the polymerized protein powder, the milk, the water and the ethanol, so that meat fragrance and vanilla fragrance can be slowly released, and the milk fragrance of the milk can further attract the appetite of pets, thereby improving the interest of the pets in pet foods.

Preferably, the polymerized protein powder is prepared by the following method:

weighing 1-5 parts by weight of whey protein powder and 1-5 parts by weight of defatted soybean powder, putting the whey protein powder and the defatted soybean powder into 8-16 parts of buffer solution, adding 6-15 parts of transglutaminase, reacting for 3-5h at the temperature of 25-45 ℃ and the pH of 5.8-7.3, adding 0.005-0.015 part of acetic acid, and freeze-drying and grinding to obtain the polymerized protein powder.

By adopting the technical scheme, whey protein powder and defatted soybean powder are matched, polymerized protein powder is prepared under the matching of glutaminase, the high-temperature resistant effect of the polymerized protein powder is utilized, the high-temperature resistant performance of a soybean protein film prepared from the polymerized protein powder is enhanced, and therefore under the condition of hot pressing, the soybean protein film coated in multiple layers is matched, at least one layer of the soybean protein film can be used for completely coating meat blocks, the fragrance of the meat blocks and the fragrance of vanilla can be slowly released, and the effect of attracting pets for a long time is achieved.

In a second aspect, the present application provides a pet treat, which adopts the following technical solution:

a pet treat is prepared by a method for preparing a pet treat.

By adopting the technical scheme, the prepared pet snack can attract pets for a long time, provides higher nutritive value for the pets, and can maintain the interest of the pets in the prepared pet snack for a long time.

In summary, the present application has the following beneficial effects:

1. the meat blocks and the cowhide are uniformly mixed, so that when a pet bites the meat blocks on the surface of the pet snack, the pet can gradually find new meat blocks stored in the pet snack, and the new meat blocks can attract the pet again; through constantly gnawing and stinging, constantly discover new meat loaf, arouse the pet to the interest in eating of pet snacks, the harder texture of cooperation cow hide for the consumption speed of pet snacks is slower, thereby can attract the pet for a long time.

2. The vanilla extract is injected on the surface of the meat, so that the vanilla smell is positioned in the meat, and after the meat is processed, the vanilla smell can endow the meat with a deeper fragrance, thereby better attracting pets to use the prepared pet food; after the pet food is eaten by the pet, the pet becomes quiet by utilizing the calming and calming effect of the vanilla odor, and the eating time of the pet snack is prolonged by matching the quiet emotion with the hard texture and the high fragrance of the pet snack.

3. By coating the soybean protein film, the soybean protein film becomes viscous at a higher temperature in the hot-press molding process, so that meat grains are better bonded on the surface of the cowhide, the pet snack structure is more uniform and compact by matching with a hot extrusion condition, and the eating time of the pet snack is prolonged.

4. Through repeated soaking in surface, drying, in hot pressing process, the soybean protein membrane in meat grain outmost layer and intermediate level is out of shape easily to easy viscosity improves, makes the firm and the cow hide bonding of meat piece, and the soybean protein membrane of meat piece inlayer can be intact cladding on meat piece surface, utilizes the good separation slow-release effect of soybean protein membrane, can make meat flavor, vanilla flavor in the pet food slowly release, thereby reaches the effect of attracting the pet for a long time.

Detailed Description

The present application will be described in further detail with reference to examples.

Preparation example of herb extract

Vanilla pods of the following raw materials were purchased from the fine chemical company, yowa, japan; other raw materials and equipment are all sold in the market.

Preparation example 1: the vanilla extract is prepared by the following method:

weighing 4kg of vanilla pods, soaking in 110kg of 65% (v/v) Chinese liquor at 55 deg.C for 3.5h, and continuously supplying Chinese liquor to maintain the total amount of 110kg unchanged to obtain extractive solution; then placing the extract in a jacketed pan, concentrating for 0.4h, and cooling to room temperature to obtain vanilla extract.

Preparation example 2: the vanilla extract is prepared by the following method:

weighing 3kg of vanilla pods, soaking in 100kg of 65% (v/v) Chinese liquor at 55 deg.C for 2h, and continuously supplementing Chinese liquor to maintain the total amount of 100kg unchanged to obtain extractive solution; then placing the extract in a jacketed pan, concentrating for 0.2h, and cooling to room temperature to obtain vanilla extract.

Preparation example 3: the vanilla extract is prepared by the following method:

weighing 5kg of vanilla pods, soaking in 150kg of 65% (v/v) Chinese liquor at 55 deg.C for 5h, and continuously supplementing Chinese liquor to maintain total amount of 150kg unchanged to obtain extractive solution; then placing the extract in a jacketed pan, concentrating for 0.6h, and cooling to room temperature to obtain vanilla extract.

Preparation example of Polymer protein powder

Whey protein powder in the following raw materials is purchased from Shanxi Huashi Biotech limited company, and the content is 80%; defatted soybean flour was purchased from Ningbo Dingyuan food science and technology Co., Ltd; transglutaminase is commercially available from Nantong fragrance bioengineering Co., Ltd; other raw materials and equipment are all sold in the market.

Preparation example 4: the polymerized protein powder is prepared by the following method:

weighing 2.5kg whey protein powder and 2.5kg defatted soybean powder, and placing in 10kg100mmol/L Tris-HCL buffer solution (containing 10mmol/L CaCl in Tris-HCL buffer solution)₂10mmol/L beta-mercaptoethanol), then 10kg of transglutaminase is added, the reaction is carried out for 4 hours under the conditions that the pH is 6.4 and the temperature is 35 ℃, then 0.01kg of acetic acid with the mass fraction of 30 percent is added, the prepared reactant is dialyzed by deionized water and then freeze-dried, the freeze-drying temperature is-20 ℃, the freeze-dried reactant is ground and sieved by a 80-mesh sieve, and the polymer protein powder is prepared after the freeze-drying.

Preparation example 5: the polymerized protein powder is prepared by the following method:

weighing 1kg whey protein powder and 1kg defatted soybean powder, and placing in 8kg100mmol/L Tris-HCL buffer solution (containing 10mmol/L CaCl in Tris-HCL buffer solution)₂10mmol/L beta-mercaptoethanol), then 6kg of transglutaminase is added, the reaction is carried out for 5 hours under the conditions that the pH is 5.8 and the temperature is 25 ℃, then 0.005kg of acetic acid with the mass fraction of 30 percent is added, the prepared reactant is dialyzed by deionized water and then freeze-dried, the freeze-drying temperature is-20 ℃, the freeze-dried reactant is ground and sieved by a 80-mesh sieve, and the polymer protein powder is prepared after the freeze-drying.

Preparation example 6: the polymerized protein powder is prepared by the following method:

weighing 5kg whey protein powder and 5kg defatted soybean powder, and placing in 16kg100mmol/L Tris-HCL buffer solution (containing 10mmol/L CaCl in Tris-HCL buffer solution)₂10mmol/L of beta-mercaptoethanol), then 15kg of transglutaminase is added, the reaction is carried out for 3h under the conditions that the pH is 7.3 and the temperature is 45 ℃, then 0.015kg of acetic acid with the mass fraction of 30 percent is added, and the prepared reactantDialyzing with deionized water, lyophilizing at-20 deg.C, grinding, sieving with 80 mesh sieve, and collecting the undersize product to obtain the final product.

Preparation example of Soybean protein Membrane liquid

Polyethylene glycol of the following raw materials is purchased from Xin chemical industry Co., Ltd, Shandong, and has the model of polyethylene glycol 800; other raw materials and equipment are all sold in the market.

Preparation example 7: the soybean protein membrane liquid is prepared by the following method:

weighing 5kg of the polymerized protein powder prepared in preparation example 4, 1g of milk, 100kg of water and 8kg of ethanol with the mass fraction of 75%, mixing, stirring at the rotating speed of 500r/min for 5min, adding 2kg of a plasticizer, stirring at the rotating speed of 500r/min for 2min, mixing the plasticizer with glycerol and polyethylene glycol in the weight ratio of 1:1, homogenizing at 3000r/min for 5min, filtering, taking a filtrate, adjusting the pH value of the solution by using 0.3mol/L HCL or 0.3mol/L NaOH, heating at 90 ℃ for 15min, and finally cooling to 45 ℃ to obtain the soybean protein membrane liquid.

Preparation example 8: the soybean protein membrane liquid is prepared by the following method:

weighing 2kg of the protein powder prepared in preparation example 5, 0.5g of milk, 90kg of water and 5kg of ethanol, mixing, stirring for 5min at the rotating speed of 500r/min, adding 1kg of plasticizer, stirring for 2min at the rotating speed of 500r/min, mixing the plasticizer with glycerol and polyethylene glycol in a weight ratio of 1:1, homogenizing for 5min at the condition of 3000r/min after stirring, filtering, taking filtrate, adjusting the pH value of the solution by adopting 0.3mol/L HCL or 0.3mol/L NaOH, heating for 18min at the condition of 85 ℃, and finally cooling to 40 ℃ to obtain the soybean protein membrane liquid.

Preparation example 9: the soybean protein membrane liquid is prepared by the following method:

weighing 7kg of the protein powder prepared in preparation example 6, 2g of milk, 110kg of water and 10kg of ethanol, mixing, stirring at a rotating speed of 500r/min for 5min, adding 3kg of a plasticizer, stirring at a rotating speed of 500r/min for 2min, mixing the plasticizer with glycerol and polyethylene glycol in a weight ratio of 1:1, homogenizing at 3000r/min for 5min after stirring, filtering, taking a filtrate, adjusting the pH value of the solution by adopting 0.3mol/L HCL or 0.3mol/L NaOH, heating at 94 ℃ for 10min, and cooling to 50 ℃ to obtain the soybean protein membrane liquid.

Examples

The following raw materials are all commercially available.

Example 1: a method for preparing pet snacks comprises:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; cleaning chicken, and mincing in a mincing machine to obtain block-shaped granules of about 1cm³Cleaning and draining to obtain chicken blocks; weighing 9.6kg of pork liver and 2.4kg of vitamin B12, mixing and stirring to obtain auxiliary materials;

s2, weighing 55kg of beef skin blocks, 45kg of chicken blocks and 12kg of auxiliary materials, mixing, stirring at the rotating speed of 500r/min for 3min, then placing in an extruder, extruding and molding at the temperature of 150 ℃ and under the pressure of 3.5MPa, cooling, and packaging by adopting a food packaging machine to obtain the finished pet snack.

Example 2: a method for preparing pet snacks comprises:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; cleaning pork, and mincing into block-shaped granule of about 1cm³Cleaning and draining to obtain pork blocks; weighing 10kg of chicken liver and 1kg of vitamin D, and mixing and stirring to obtain auxiliary materials;

s2, weighing 50kg of beef skin blocks, 55kg of pork blocks and 11kg of auxiliary materials, mixing, stirring at the rotating speed of 500r/min for 3min, then placing in an extruder, extruding and molding at the temperature of 130 ℃ and under the pressure of 2MPa, cooling, and packaging by a food packaging machine to obtain the finished pet snack.

Example 3: a method for preparing pet snacks comprises:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; cleaning beef, and mincing in a mincing machine to obtain block-shaped granule with particle size of about 1cm³Cleaning and draining to obtain beef blocks; weighing 10Mixing duck liver and vitamin E5 kg, and stirring to obtain adjuvant;

s2, weighing 60kg of beef skin blocks, 40kg of beef blocks and 15kg of auxiliary materials, mixing, stirring at the rotating speed of 500r/min for 3min, then placing in an extruder, extruding and molding at the temperature of 170 ℃ and under the pressure of 5MPa, cooling, and packaging by a food packaging machine to obtain the finished pet snack.

Example 4: the present embodiment is different from embodiment 1 in that:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; then cleaning chicken, injecting the vanilla extract prepared in preparation example 1 on the surface of the chicken, injecting 0.08kg of vanilla extract on the surface of 2kg of chicken, injecting the vanilla extract into the chicken with the pinhole interval of 2cm, air-drying at 55 ℃ for 10min to obtain pretreated chicken, placing the pretreated chicken in a blender, and blending into block-shaped particles with the particle size of about 1cm³And preparing the chicken nuggets.

Example 5: the present embodiment is different from embodiment 1 in that:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; then cleaning chicken, injecting the vanilla extract prepared in preparation example 2 on the surface of the chicken, injecting 0.05kg of vanilla extract on the surface of 1kg of chicken, injecting the vanilla extract into the surface of the chicken with the pinhole interval of 1cm, air-drying at 55 ℃ for 10min to obtain pretreated chicken, putting the pretreated chicken into a blender, and blending into block-shaped particles with the particle size of about 1cm³And preparing the chicken nuggets.

Example 6: the present embodiment is different from embodiment 1 in that:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; then cleaning chicken, injecting the vanilla extract prepared in preparation example 3 on the surface of the chicken, injecting 0.1kg of vanilla extract on the surface of 3kg of chicken, injecting the vanilla extract into the chicken with the pinhole interval of 3cm, air-drying at 55 ℃ for 10min to obtain pretreated chicken, placing the pretreated chicken in a blender, and blending into block-shaped particles with the particle size of about 1cm³System ofObtaining the chicken nuggets.

Example 7: this embodiment is different from embodiment 4 in that:

s1, putting the chicken blocks into a mincing machine, mincing into block-shaped particles with the particle size of about 1cm³Preparing meat particles, soaking the meat particles in the soy protein membrane liquid prepared in the preparation example 7 for 30s, taking out the meat particles, and air-drying for 3min to obtain a layer of coated meat particles; soaking the one layer of coated meat grains in the soybean protein membrane liquid prepared in the new preparation example 7 again, and then air-drying to obtain two layers of coated meat grains for 5 min; the two-layer coated meat particles were again soaked in the soy protein film solution prepared in the new preparation example 7, and then air-dried for 5min to obtain three-layer coated meat particles, the soy protein film solution was solidified into a soy protein film, and the total thickness of the soy protein film on the surface of the meat particles was 6 μm, to obtain meat cubes.

Example 8: this embodiment is different from embodiment 4 in that:

s1, putting the chicken blocks into a mincing machine, mincing into block-shaped particles with the particle size of about 1cm³Preparing meat particles, soaking the meat particles in the soy protein membrane liquid prepared in the preparation example 7 for 30s, taking out the meat particles, and air-drying for 3min to obtain a layer of coated meat particles; soaking the one-layer coated meat grain in the soybean protein membrane liquid prepared in the new preparation example 7 again, and then air-drying for 5min to obtain two-layer coated meat grains; solidifying the soybean protein film liquid into a soybean protein film, wherein the total thickness of the soybean protein film on the surface of the meat particles is 2 mu m, and preparing the meat loaf.

Example 9: this embodiment is different from embodiment 4 in that:

s1, putting the chicken blocks into a mincing machine, mincing into block-shaped particles with the particle size of about 1cm³Preparing meat particles, namely soaking the meat particles in the soybean protein membrane liquid prepared in the preparation example 7 for 30s, taking out the meat particles, and air-drying the meat particles for 3 mm to obtain a layer of coated meat particles; soaking the one-layer coated meat grain in the soybean protein membrane liquid prepared in the new preparation example 7 again, and then air-drying for 5min to obtain two-layer coated meat grains; the two-layer coated meat particles are placed in the soybean protein membrane liquid prepared in the new preparation example 7 again for soaking, and then air-dried for 5min to prepare three-layer coated meat particles; the three-layer coated meat particles are placed in the soybean protein membrane liquid prepared in the new preparation example 7 again for soakingThen air-drying for 5min to obtain four-layer coated meat particles; solidifying the soybean protein film liquid into a soybean protein film, wherein the total thickness of the soybean protein film on the surface of the meat particles is 8 mu m, and preparing the meat loaf.

Example 10: this embodiment is different from embodiment 7 in that:

the soy protein membrane liquid prepared in preparation example 8 was used.

Example 11: this embodiment is different from embodiment 7 in that:

the soy protein membrane liquid prepared in preparation example 9 was used.

Example 12: this embodiment is different from embodiment 7 in that:

the meat particles were immersed in the soy protein membrane solution prepared in preparation example 7 for 30s, and then the meat particles were taken out and air-dried for 3min to prepare meat cubes.

Example 13: this embodiment is different from embodiment 7 in that:

the soybean protein membrane liquid is prepared without adding milk into the raw materials.

Example 14: this embodiment is different from embodiment 7 in that:

the soybean protein membrane liquid is prepared by replacing polymerized protein powder with soybean protein isolate with the same mass in the raw material.

Example 15: this embodiment is different from embodiment 4 in that:

s1, cleaning cowhide, and mincing into block-shaped granules of about 1cm³To obtain a cowhide block; after chicken was washed, the chicken was soaked in the vanilla extract prepared in preparation example 1 for 30min, and the chicken was taken out and air-dried for 10min to obtain pretreated chicken.

Note: the meat includes, but is not limited to chicken, beef and pork, and can also be mutton, rabbit meat, fish meat, duck meat and the like.

Comparative example

Comparative example 1: this comparative example differs from example 1 in that:

cleaning cowhide, and making into roll to obtain a volume of cowhide with diameter of about 3 cm; cutting the chicken into slices with the thickness of 2mm after cleaning the chicken to prepare chicken slices; and winding the chicken slices on the outer surface of the cowhide roll, then placing the chicken slices in a microwave oven to bake for 30min at 180 ℃, and then baking for 10min at 220 ℃ to obtain the cowhide roll pet snack.

Performance test

1. Eating time test

Pet treats were prepared using the preparation methods of examples 1-15 and comparative example 1, respectively, the pet treat being 15cm in length and 4cm in diameter; 160 golden hairs at the tooth replacement stage of 5 months were selected and divided into 16 groups on average, 10 of each group corresponding to the pet foods prepared in examples 1 to 15 and comparative example 1, respectively, the corresponding pet foods were distributed to the golden hairs of the corresponding group, respectively, and the eating time of the molar bar was recorded.

2. Suction condition test

Pet treats were prepared using the preparation methods of examples 1-15 and comparative example 1, respectively, the pet treat being 15cm in length and 4cm in diameter; selecting 160 golden hairs at the tooth replacement stage for 5 months, averagely dividing the golden hairs into 16 groups, wherein each group comprises 10 golden hairs, the golden hairs correspond to the pet treats prepared in examples 1-15 and comparative example 1 respectively, and the corresponding pet treats are respectively distributed to the golden hairs of the corresponding group; the time spent on the pet treat by the golden hair 1d was recorded, and the sleeping time in 1d was about 10 hours.

3. Fragrance durability test

Pet treats were prepared using the preparation methods of examples 1-15 and comparative example 1, respectively, the pet treat being 15cm in length and 4cm in diameter; after placing for 1d, cutting the pet snacks along the length direction once, smelling the odor of the pet snacks at the cutting position, placing for 2d, continuously smelling the odor at the cutting position, and recording whether the pet snacks have the fragrance.

4. Shelf life test

Pet treats were prepared using the preparation methods of examples 1-15 and comparative example 1, respectively, the pet treat being 15cm in length and 4cm in diameter; the plate was placed at 25 ℃ and 55% relative humidity and the time taken for the first mould to grow on the surface was recorded.

TABLE 1 Performance test Table

As can be seen by combining examples 1-3 with Table 1, the pet foods prepared in examples 1-3 have a longer eating time and the pet consumes longer time on the pet food, the flavor is long lasting and has a long shelf life, indicating that the meat is uniformly dispersed, and the attraction of the flavor of the meat to the pet is matched with the harder texture of the cowhide, so that the pet can be attracted for a long time.

As can be seen by combining example 1 with examples 4-6 and table 1, the pet food of examples 4-6 has chicken treated with vanilla extract during the preparation process, and compared with example 1, the pet food prepared in examples 4-6 has a longer eating time than example 1, the pet consumes a longer time on the pet food than in example 1, and has a longer shelf life than in example 1; the vanilla extract is matched with the chicken, so that the chicken can be endowed with better fragrance, the pet can be better attracted, and the vanilla has the effect of calming the heart and calming the breath, so that the eating time of the pet food can be prolonged; the vanilla has good antibacterial effect, thereby prolonging the shelf life of the pet food.

As can be seen by combining example 4 and examples 7-10 with Table 1, the example 7-10 chicken soaked in soy protein film liquid has the advantages that compared with example 4, the pet food prepared in the example 7-10 has longer eating time than the example 4, the pet consumes longer time on the pet food than the example 1, the fragrance durability is better than the example 1, and the shelf life is longer than the example 1; the method has the advantages that the better barrier property of the soybean protein film liquid is utilized, the fragrance emitting time can be prolonged, the coating of the soybean protein film can delay the meat fragrance emitting time, so that the pet can be attracted for a long time, the consumption time of the pet on pet food is prolonged, and the damage of the pet in the tooth changing stage to other indoor articles is reduced.

As can be seen by combining example 7 with examples 10-11 and by combining Table 1, the soy protein film prepared in example 7 has a superior barrier effect, thereby allowing the pet treat prepared to last longer for the time it attracts pets.

Combining example 7 with examples 12-14 and table 1, it can be seen that example 12, in which the chicken surface is coated with only one layer of soy protein film, has a shorter eating time than example 7, compared to example 7, the pet food prepared in example 12 consumes less time than example 7, the pet consumes less time on the pet food than example 7, the flavor duration is shorter than example 7, and the shelf life is shorter than example 7; the soybean protein film of one layer can deform in the hot-press molding process, so that the soybean protein film becomes viscous, and the coating effect of meat is influenced; poor coating tends to affect the longevity of the meat flavor and tends to affect the consumption and consumption time of the pet treat.

Example 13 soy protein film liquid during the preparation process, milk is not added to the raw materials, compared with example 7, the pet food prepared in example 13 has shorter eating time than example 7, the pet consumes shorter time on the pet food than example 7, and the shelf life is shorter than example 7; the milk and the protein powder are matched, the prepared soybean protein film has better crosslinking degree, so that the barrier property and the heat resistance are better, and the time for attracting pets by pet food can be prolonged by matching the fragrance of the milk.

Example 14 replacement of the polymerized protein powder with an equivalent amount of soy protein isolate in the raw materials during the preparation of soy protein film solution, compared to example 7, the pet food prepared in example 14 was eaten for a shorter time than in example 7, the pet consumed on the pet food for a shorter time than in example 7, and had a shelf life shorter than in example 7; the polymerized protein powder has good heat resistance, and the fragrance of the meat pieces and the fragrance of the vanilla can be slowly released by matching with the multilayer coated soybean protein film under the condition of hot pressing, so that the effect of attracting pets for a long time is achieved.

When example 4 and example 15 are combined and table 1 shows that, in example 15, chicken is soaked in vanilla extract, compared with example 4, the pet food prepared in example 15 has a shorter eating time than example 4, the pet consumes less time on the pet food than example 4, and the shelf life is shorter than example 4; the means of injecting the pinholes is matched with the limitation of the distance between the pinholes, so that the vanilla extract can be better retained in the chicken, and the vanilla extract absorbed by the meat by the simple soaking means is limited, thereby influencing the time for attracting the pet and the eating time of the pet snack.

As can be seen by combining example 1 and comparative example 1, and by combining Table 1, comparative example 1 prepared pet treats by wrapping chicken pieces around a volume of beef hide, and compared to example 1, the pet food prepared in comparative example 1 consumed less time than example 1, the pet consumed less time on the pet food than in example 1, the flavor persisted less than in example 1, and the shelf life less than in example 1; the common winding and coating means of the chicken slices is explained, the pet can not touch the pet snack after the meat on the surface of the finished pet snack is eaten, so that the eating time of the pet snack is influenced, the meat of the pet wrapped on the surface of the beef roll is exposed to the environment for a long time, the fragrance of the pet is quickly lost, the time for the pet snack to attract the pet is shortened, and meanwhile, the quality guarantee period is short.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.