METHOD FOR MANUFACTURING WET FODDER FOR NON-PRODUCTIVE ANIMALS

摘要

FIELD: food industry.;SUBSTANCE: method includes preparing raw materials, packaging, pasteurizing and cooling the finished product. Wherein the pasteurization is carried out in the stages: first, the raw material is cooked at the temperature of 43-47°C for 13-17 minutes, then - at the temperature of 53-57°C for 13-17 minutes, after - at the temperature of 58-62°C for 38-42 min, then at the temperature of 63-67°C for 13-17 minutes, after which it is dried at the temperature of 63-67°C for 2-5 minutes, then cooked at the temperature of 73-77°C for 43-47 minutes, after which it is cooked at the temperature of 73-77°C until the temperature within the product is approximately 72°C, and cooked at the temperature of 83-87°C for 88-92 min. For packaging, a multi-layered polyamide steam-gas-tight sausage shell with a number of layers from 3 to 7 with a shell diameter from 30 mm to 120 mm is used. Packaging is carried out by means of sausage vacuum syringes-dispensers. While packaging, the sausage loaves are sealed with metal or plastic clips on both sides. Cooling is carried out in the intensive cooling chamber or under a shower to a temperature of approximately 12°C inside the product. Pasteurization is carried out in the thermal chamber.;EFFECT: obtaining a fodder having high biological value and long shelf life.;10 cl, 3 tbl