阅读说明：本技术 一种添加砂仁提取物的猫犬通用型冻干宠物零食的制备方法 (Preparation method of cat and dog universal freeze-dried pet snack added with fructus amomi extract ) 是由 薛山 于 2021-01-21 设计创作，主要内容包括：本发明提供了一种添加砂仁提取物的猫犬通用型冻干宠物零食的制备方法。首先,按液料比20～60mL/g加入体积分数40％～80％的乙醇溶液,于细胞破碎仪超声进行预处理0.5～1min,超声功率240W。处理后的混合溶液于40～80℃温度条件下水浴提取1～3h,4000r/min离心15min后收集上清液,减压蒸发后得到膏状提取物,经冻干得到砂仁提取物。然后,将鸡肉、鱼肉、扇贝肉、果蔬、冻干酸奶及丝兰提取物按比例进行混合,添加砂仁提取物1～3％。将混合后的物料塑型,预冻后于真空冷冻干燥机中(-25～50℃)冻干4h～6h。本发明研制的砂仁提取物冻干宠物零食不仅能够调理宠物的胃肠,增强宠物的免疫力,还提升了产品的香气、口感及耐贮性。(The invention provides a preparation method of a cat and dog universal freeze-dried pet snack added with a fructus amomi extract. Firstly, adding 40-80% ethanol solution by volume fraction according to the liquid-material ratio of 20-60 mL/g, and carrying out ultrasonic pretreatment for 0.5-1 min in a cell disruption instrument with the ultrasonic power of 240W. Extracting the treated mixed solution in water bath at 40-80 ℃ for 1-3 h, centrifuging at 4000r/min for 15min, collecting supernatant, evaporating under reduced pressure to obtain paste extract, and freeze-drying to obtain fructus Amomi extract. Then, mixing the chicken, the fish, the scallop meat, the fruits and the vegetables, the freeze-dried yogurt and the yucca extract in proportion, and adding 1-3% of the fructus amomi extract. And molding the mixed materials, pre-freezing the materials, and freeze-drying the materials in a vacuum freeze-drying machine at (-25-50 ℃) for 4-6 hours. The fructus amomi extract freeze-dried pet snack developed by the invention not only can condition the stomach and intestine of a pet and enhance the immunity of the pet, but also improves the aroma, the taste and the storability of the product.)

1. The preparation method of the cat and dog universal freeze-dried pet snack added with the fructus amomi extract is characterized by comprising the following components in parts by weight: 1-3% of fructus amomi extract, 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 7-8% of beef powder, 13-15% of fresh potato, 16-18% of fresh carrot, 3-5% of composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract. The preparation method of the cat and dog universal freeze-dried pet snack added with the fructus amomi extract comprises the following steps:

(1) steaming the fresh chicken, salmon, cod, scallop meat, potatoes and carrots in a steamer, respectively mashing into paste, adding 1-3% of fructus amomi extract, and fully and uniformly stirring by using a stirrer to prepare a first mixture;

(2) uniformly chopping and mixing the first mixture with beef powder, composite freeze-dried fruit and vegetable powder, composite freeze-dried yoghurt powder and yucca extract to obtain a second mixture;

(3) and putting the second mixture into a mold, pre-freezing, and then carrying out vacuum freeze drying to obtain the product.

2. The method for preparing the cat and dog universal type freeze-dried pet snack added with the fructus amomi extract as claimed in claim 1, wherein the method for preparing the fructus amomi extract comprises the following steps: adding 40-80% ethanol solution by volume fraction according to the liquid-material ratio of 20-60 mL/g, and carrying out ultrasonic pretreatment for 0.5-1 min in a cell disruption instrument with ultrasonic power of 240W for 4s every time, and stopping for 2 s. Extracting the treated mixed solution in water bath at 40-80 ℃ for 1-3 h, centrifuging at 4000r/min for 15min, collecting supernatant, evaporating under reduced pressure to obtain paste extract, and freeze-drying to obtain fructus Amomi extract.

3. The method for preparing the cat and dog universal type freeze-dried pet snack added with the fructus amomi extract as claimed in claim 1, wherein the composite fruit and vegetable powder comprises the following components: 40% of oat powder, 20% of corn powder, 10% of grape dry powder, 8% of yam powder, 8% of purple sweet potato powder, 4% of freeze-dried banana chips, 4% of pumpkin seed powder, 2% of freeze-dried coconut chips, 2% of cranberry powder and 2% of freeze-dried strawberry. The composite freeze-dried yoghurt powder comprises the following components: 25% of strawberry freeze-dried yoghurt powder, 25% of blueberry freeze-dried yoghurt powder, 25% of yellow peach freeze-dried yoghurt powder and 25% of mango freeze-dried yoghurt powder.

4. The method for preparing the cat and dog universal type freeze-dried pet snack added with the fructus amomi extract as claimed in claim 1, wherein the vacuum freeze-drying operation comprises the following steps: the second mixture was placed in a-18 ℃ freezer for a pre-freeze time of 6 h. And finally, freeze-drying the sample in a vacuum freeze-drying machine for 4 to 6 hours at (-25 to 50 ℃) until the moisture content of the sample is reduced to 10 percent.

Technical Field

The invention belongs to the technical field of preparation methods of cat and dog pet snacks, and particularly relates to a preparation method of a cat and dog universal freeze-dried pet snack added with a fructus amomi extract.

Background

In recent years, the pet industry in China is rapidly developed. According to the white paper in the domestic pet industry in 2019, the domestic pet (dog and cat) consumption market reaches 2024 million yuan. Wherein the market scale of the pet dog is 1244 million yuan, and the market scale of the pet cat is 780 million yuan. The pet consumer market is increasing by 18.5%, still in a rapidly growing period. Thus, it is seen that the pet food industry has developed an important trend, wherein high quality pet foods with high quality raw materials, nutrition and palatability are in urgent need of development.

Through investigation and research, the raw materials adopted in the current pet food are frozen meat or meat powder prepared from leftovers, so that the nutrition and safety of food materials are difficult to ensure; secondly, a great amount of preservative, flavoring agent and phagostimulant ingredients are added into the pet food, which is very unfavorable for the dietary nutrition and health of the pet; furthermore, pet foods are still based on traditional formulas and contain an excess of cereal components and a lower meat content. The fresh meat pet food can effectively improve the digestibility of the pet and better accord with the natural character of the meat pet; finally, the processing technology and product type of the pet food are relatively single, the surface of the pet food particles is heavy in greasy feeling, the flavor and nutrition are seriously lost in the processing process, and the like.

Fructus amomi (Amomum villosum Lour.), a perennial herb of the genus Amomum of the family Zingiberaceae, is a raw material with homology of medicine and food, and is widely used in Fujian, Guangdong, Guangxi, Yunnan provinces and the like in China. Has the effects of resolving dampness and promoting appetite, warming spleen and stopping diarrhea, regulating qi and preventing miscarriage, is mainly used for clinically treating damp turbidity obstruction in middle energizer, epigastric fullness and no hunger, deficiency-cold of spleen and stomach, vomiting and diarrhea, pernicious vomiting, threatened abortion and other diseases, and has better effect. In recent years, researches show that the fructus amomi extract has rich pharmacological activity and particularly shows remarkable advantages in the aspects of gastrointestinal protection, analgesia, antidiarrheal, bacteriostasis, antioxidation and the like. At present, most researches on the extraction process of the effective ingredients of the fructus amomi are carried out based on the content of essential oil, polyphenol or flavone, but one or more ingredients of the fructus amomi are not necessarily concerned, but the fructus amomi can be regarded as a whole, but the application of the fructus amomi extract in pet food is not seen.

From the data, the scholars add the medical and edible homologous components into the pet food, which not only can increase the appetite of the pet, improve the capability of the pet for resisting various diseases, reduce the stress response of the pet and enhance the immune function, but also is suitable for the subclinical infectious disease period of the infectious disease and the auxiliary treatment during the anti-infection treatment. Therefore, the fructus amomi extract can be added to both the intestine and stomach conditioning and the nutrition and health care of pets. In addition, the fructus amomi extract is rich in polysaccharide, polyphenol and flavone, has obvious antioxidant effect, can better inhibit the oxidation and the putrefaction and deterioration of nutrient components, and can be obtained at once.

In addition, the application of the freeze-drying technology can preserve the color, the fragrance and the taste of the food to the maximum extent, so that the loss of thermosensitive functional components and aromatic substances can be minimized, and the natural food calling effect is achieved; the palatability is good, the rehydration is fast, and the eating is convenient; can remove more than 95-99% of water, and the product can be preserved for a long time without deterioration.

In conclusion, the preparation method aims to develop the natural, nutritional, healthy, safe and widely applicable cat and dog universal freeze-dried pet snack.

Disclosure of Invention

The invention provides a preparation method of a cat and dog universal freeze-dried pet snack added with a fructus amomi extract, which can not only meet the nutritional requirements of cats and dogs, but also condition the stomach and intestine of pets and enhance the immunity of pets, so that the pet snack develops towards the direction of nature, nutrition, health and safety.

In order to achieve the purpose, the invention adopts the technical scheme that:

(1) preparing a fructus amomi extract: adding 40-80% ethanol solution by volume fraction according to the liquid-material ratio of 20-60 mL/g, and carrying out ultrasonic pretreatment for 0.5-1 min in a cell disruption instrument with ultrasonic power of 240W for 4s every time, and stopping for 2 s. Extracting the treated mixed solution in water bath at 40-80 ℃ for 1-3 h, centrifuging at 4000r/min for 15min, collecting supernatant, evaporating under reduced pressure to obtain paste extract, and freeze-drying to obtain fructus Amomi extract.

(2) Mixing the raw materials in proportion, wherein the weight ratio of each component is as follows: 1-3% of fructus amomi extract, 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 7-8% of beef powder, 13-15% of fresh potato, 16-18% of fresh carrot, 3-5% of composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract. Then, the mixed materials are molded and put into a refrigerator with the temperature of 18 ℃ below zero for pre-freezing for 6 hours.

(3) And (3) freeze-drying the mixed materials in a vacuum freeze-drying machine (25-50 ℃) for 4-6 hours until the moisture content of the wet base of the sample is reduced to 10%, and then finishing drying to obtain the product.

The preparation method of the preferred fructus amomi extract comprises the following steps: adding ethanol solution with volume fraction of 60-80% according to the liquid-material ratio of 30-50 mL/g, and carrying out ultrasonic pretreatment for 0.5-1.5 min in a cell disruption instrument with ultrasonic power of 240W, wherein each ultrasonic treatment lasts for 4s and stops for 2 s. And (3) performing water bath extraction on the treated mixed solution at the temperature of 50-70 ℃ for 2-3 h, centrifuging at 4000r/min for 15min, collecting supernatant, performing reduced pressure evaporation to obtain a paste extract, and performing freeze drying to obtain the fructus amomi extract.

The composite fruit and vegetable powder comprises the following components: 40% of oat powder, 20% of corn powder, 10% of grape dry powder, 8% of yam powder, 8% of purple sweet potato powder, 4% of freeze-dried banana chips, 4% of pumpkin seed powder, 2% of freeze-dried coconut chips, 2% of cranberry powder and 2% of freeze-dried strawberry. The composite freeze-dried yoghurt powder comprises the following components: 25% of strawberry freeze-dried yoghurt powder, 25% of blueberry freeze-dried yoghurt powder, 25% of yellow peach freeze-dried yoghurt powder and 25% of mango freeze-dried yoghurt powder.

The operation of vacuum freeze drying is as follows: the second mixture was placed in a-18 ℃ freezer for a pre-freeze time of 6 h. And finally, freeze-drying the sample in a vacuum freeze-drying machine for 4 to 6 hours at (-25 to 50 ℃) until the moisture content of the sample is reduced to 10 percent.

The invention has the beneficial effects that:

(1) the pet snack developed by the invention takes pure natural food materials as raw materials, does not contain any phagostimulant component, and (2) the amomum villosum extract is added into the snack, so that the stomach and intestine of a pet can be conditioned, the immunity of the pet can be enhanced, meanwhile, the amomum villosum extract is rich in polysaccharide, polyphenol and flavone, has a remarkable antioxidation effect, can better inhibit the oxidation and the putrefaction of nutrient components, and can be obtained at one stroke. (3) The snack is balanced in nutrition proportion, can meet the nutritional requirements of cats and dogs, comprises protein, fat, energy substances, taurine, vitamins, trace elements and the like, particularly contains more than or equal to 37 percent of protein, more than or equal to 75 percent of polyunsaturated fatty acid and more than or equal to 0.2 percent of taurine, is rich in beneficial components such as vitamins, probiotics and the like, and is widely applicable to cats and dogs; (4) the moisture is removed by means of vacuum freeze drying, so that the nutrition and bioactive components of the food materials are retained to a greater extent without being damaged, the food materials have proper mouthfeel and fragrance, and the product is safer and healthier.

Drawings

FIG. 1 shows the results of 5 single-factor experiments in example 1, including the duration of sonication, the liquid-to-material ratio, the ethanol concentration, the extraction temperature, and the extraction time.

FIG. 2 shows the experimental results of response surface (influence on clearance) of the interaction of two factors of extraction time, ethanol concentration and extraction temperature in example 1.

FIG. 3 shows the experimental results of response surface (influence on yield) of the interaction of two factors of extraction time, ethanol concentration and extraction temperature in example 1.

Fig. 4 is a product drawing of different molds.

Detailed Description

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

Pretreatment of fructus amomi: selecting fructus Amomi with basically consistent color and size, cleaning fructus Amomi, draining off water, and drying in vacuum microwave dryer at 45 deg.C for 30min under 0.08 MPa; the fructus Amomi dry product with water content less than 10% is prepared by pulverizing, sieving with 40 mesh sieve, sealing, and storing at low temperature.

The absorptive capacity (ORAC) of the extract of Amomum villosum to oxidizing free radicals.

ORAC is an abbreviation for oxidative radical absorption Capacity (Oxygen radical absorption Capacity) expressed in terms of clearance. The ORAC analysis method is based on the principle that the fluorescence intensity changes when the free radical destroys the fluorescent probe, and the vitamin E water-soluble analogue Trolox is used as the quantitative standard to carry out analysis by using a fluorescent microplate analyzer. The magnitude of the change in fluorescence intensity reflects the degree of free radical destruction. In the presence of an antioxidant, it can inhibit the change in fluorescence caused by free radicals. The degree of inhibition reflects its antioxidant capacity against free radicals.

10mL, 2.1. mu. mol/L fluorescein sodium and 100mmol/L AAPH were prepared from 100, 120, 140, 160, 180 and 200. mu.g/mL solutions of the Amomum villosum extract using 75mmol/L phosphate buffer (pH 7.4). Adding 1mL of fluorescein sodium and 1mL of sample solution into a test tube, carrying out heat preservation in a water bath at 37 ℃ for 20min, adding 1mL of 100mmol/LAApH, carrying out determination with an excitation wavelength of 485nm and an emission wavelength of 535nm, measuring the fluorescence intensity once every 1min, and continuously measuring for 90 min. Calculating the area under the fluorescence intensity-time curve (AUCSample)) after the measurement is finished, wherein the other two groups are respectively a group which is added with sodium fluorescein and phosphate buffer only and has the fluorescence attenuation curve Area (AUCFL), and a group which is added with buffer, sodium fluorescein and 2,2' -azobisisobutylamidine dihydrochloride (AAPH) and has the fluorescence attenuation curve area (AUCAAPH), and the clearance rate is calculated by the following formula:

yield of fructus Amomi extract

The yield of the fructus amomi extract is calculated according to the following formula:

the yield of the extract is the weight of the dried mixture/the weight of the fructus amomi powder.

Example 1

A preparation method of cat and dog universal freeze-dried pet snacks added with fructus amomi extracts adopts a single-factor combined response surface optimization experiment. The results of the experiment are shown in fig. 1, 2 and 3.

Along with the prolonging of the ultrasonic cell disruption time, the absorption capacity of the fructus amomi extract on the oxidation free radicals is firstly increased and then decreased, and when the ultrasonic time is 1min, the removal rate of the oxidation free radicals has the maximum value; the change of the yield of the fructus amomi extract is basically consistent with the change of the clearance rate. The sonication time was chosen for 1min (FIG. 1 a). The elimination rate of the amomum villosum extract on the oxidation free radicals is increased and then decreased along with the increase of the ethanol concentration, the effect of 70 percent of the ethanol concentration is the best, but the yield of the amomum villosum extract is gradually increased along with the increase of the ethanol concentration. However, 70% ethanol was chosen for the next experiment (fig. 1b) considering that the difference in yield between 70% and 80% ethanol extracts was not significant (P > 0.05). In the range of the liquid-material ratio of 20-60 mL/g, the absorption capacity of the oxidized free radicals of the fructus amomi extract is in a trend of increasing firstly and then gradually decreasing along with the increase of the liquid-material ratio, wherein when the liquid-material ratio is 40mL/g, the clearance rate has a maximum value, and the clearance rate difference with the 50mL/g liquid-material ratio is not significant (P is more than 0.05). Along with the increase of the liquid-material ratio, the yield of the fructus amomi extract shows a gradually increasing trend, and the difference of the yield is not obvious within the range of 40-60 mL/g. From an economical point of view, a liquor-to-feed ratio of 40mL/g was chosen (FIG. 1 c). The temperature of the water bath has a remarkable influence on the absorption capacity and yield of the fructus amomi extract on the oxidation free radicals (P < 0.05). With the increase of the temperature, the absorption capacity of the fructus amomi extract on the oxidation free radicals is increased firstly and then decreased, and when the water bath temperature is 60 ℃, the clearance rate is highest; the yield of the fructus amomi extract is gradually increased along with the increase of the temperature of the water bath, and the yield has the maximum value when the temperature is 80 ℃. The subsequent experiments were carried out with a total consideration of 60 ℃ in choice (FIG. 1 d). Within the water bath time range of 1-3 h, along with the prolonging of time, the absorption capacity of the fructus amomi extract on the oxidation free radicals is increased firstly and then reduced, when the water bath time is 2.5h, the clearance rate has the maximum value, and the clearance rate is not obviously different from that of 2h (P is more than 0.05); the yield of the fructus amomi extract is obviously increased continuously along with the prolonging of the water bath time (P < 0.05). This is probably because the longer water bath time can dissolve more effective components in fructus Amomi, but the longer heating time can also cause some heat-sensitive effective components to be lost. The extraction time was selected 2.5h (FIG. 1e) taking into account the extraction time.

From fig. 2, the slopes of the response curved surfaces are relatively gentle, which indicates that the interaction of the three factors of the extraction time, the ethanol concentration and the extraction temperature has no significant influence on the clearance rate and the yield of the oxidized free radicals of the fructus amomi extract (P > 0.05); the interaction between the extraction time and the ethanol concentration is more obvious than that between the extraction time and the ethanol concentration, when the extraction time is fixed, the clearance rate and the yield are gradually increased along with the increase of the ethanol concentration, and when the ethanol concentration is fixed, the clearance rate and the yield show the trend of increasing first and then decreasing along with the extension of the extraction time (figure 2a and figure 3 a).

Through analysis, the optimal extraction conditions are as follows: the ultrasonic cell disruption time is 1min, the ultrasonic power is 240W, each ultrasonic treatment is 4s and 2s, the liquid-material ratio is 40mL/g, the extraction time is 2.46h, the ethanol concentration is 75 percent, and the extraction temperature is 60.27 ℃. And centrifuging at 4000r/min for 15min, collecting supernatant, evaporating under reduced pressure to obtain paste extract, and lyophilizing to obtain fructus Amomi extract. The theoretical value of the clearance rate of the amomum villosum extract to the oxidation free radicals is 76.83 percent, and the yield is 82.67 mg/g.

Example 2

The cat and dog universal freeze-dried pet snack added with the fructus amomi extract comprises the following components in percentage by weight: 1% of fructus amomi extract, 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 7-8% of beef powder, 13-15% of fresh potato, 16-18% of fresh carrot, 3-5% of composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract. The method comprises the following specific steps:

(1) taking 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 13-15% of potatoes and 16-18% of fresh carrots, steaming by using a steamer, respectively stirring into mud, then adding 1-3% of fructus amomi extract, and fully stirring by using a stirrer to prepare a first mixture;

(2) uniformly chopping and mixing the first mixture, 7-8% of beef powder, 3-5% of fresh composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract to prepare a second mixture;

(3) and putting the second mixture into a mold, pre-freezing for 6h in a refrigerator at-18 ℃, putting the second mixture into a vacuum freeze dryer (25-50 ℃) for freeze drying for 4 h-6 h, and finishing the drying until the moisture content of the wet base of the sample is reduced to 10% to obtain the product.

The product contains more than or equal to 37 percent of protein, more than or equal to 75 percent of polyunsaturated fatty acid and more than or equal to 0.2 percent of taurine, is rich in beneficial components such as vitamins and probiotics, has faint scent smell, uniform texture, good palatability and strong storability, and can effectively protect the gastrointestinal health of cats and dogs and enhance the resistance of pets after being eaten for a long time.

Example 3

The cat and dog universal freeze-dried pet snack added with the fructus amomi extract comprises the following components in percentage by weight: 2% of fructus amomi extract, 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 7-8% of beef powder, 13-15% of fresh potato, 16-18% of fresh carrot, 3-5% of composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract. The method comprises the following specific steps:

(1) taking 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 13-15% of potatoes and 16-18% of fresh carrots, steaming by using a steamer, respectively stirring into mud, then adding 1-3% of fructus amomi extract, and fully stirring by using a stirrer to prepare a first mixture;

(2) uniformly chopping and mixing the first mixture, 7-8% of beef powder, 3-5% of fresh composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract to prepare a second mixture;

(3) and putting the second mixture into a mold, pre-freezing for 6h in a refrigerator at-18 ℃, putting the second mixture into a vacuum freeze dryer (25-50 ℃) for freeze drying for 4 h-6 h, and finishing the drying until the moisture content of the wet base of the sample is reduced to 10% to obtain the product.

The product contains more than or equal to 37 percent of protein, more than or equal to 75 percent of polyunsaturated fatty acid and more than or equal to 0.2 percent of taurine, is rich in beneficial components such as vitamins and probiotics, has faint scent smell, uniform texture, good palatability and strong storability, and can effectively protect the gastrointestinal health of cats and dogs and enhance the resistance of pets after being eaten for a long time.

Example 4

The cat and dog universal freeze-dried pet snack added with the fructus amomi extract comprises the following components in percentage by weight: 3% of fructus amomi extract, 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 7-8% of beef powder, 13-15% of fresh potato, 16-18% of fresh carrot, 3-5% of composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract. The method comprises the following specific steps:

(1) taking 18-20% of fresh chicken, 6-9% of salmon, 13-15% of cod, 10-12% of scallop meat, 13-15% of potatoes and 16-18% of fresh carrots, steaming by using a steamer, respectively stirring into mud, then adding 1-3% of fructus amomi extract, and fully stirring by using a stirrer to prepare a first mixture;

(2) uniformly chopping and mixing the first mixture, 7-8% of beef powder, 3-5% of fresh composite fruit and vegetable powder, 3-5% of composite freeze-dried yoghurt powder and 0.01-0.02% of yucca extract to prepare a second mixture;

(3) and putting the second mixture into a mold, pre-freezing for 6h in a refrigerator at-18 ℃, putting the second mixture into a vacuum freeze dryer (25-50 ℃) for freeze drying for 4 h-6 h, and finishing the drying until the moisture content of the wet base of the sample is reduced to 10% to obtain the product.

The product contains more than or equal to 37 percent of protein, more than or equal to 75 percent of polyunsaturated fatty acid and more than or equal to 0.2 percent of taurine, is rich in beneficial components such as vitamins and probiotics, has faint scent smell, uniform texture, good palatability and strong storability, and can effectively protect the gastrointestinal health of cats and dogs and enhance the resistance of pets after being eaten for a long time. The product of the different moulds is shown in figure 4.

In addition, the order of comparing the nutrition and storability of the pet food is: example 3> example 2> example 1.