METHOD FOR PRODUCTION OF FROZEN FULL-RATION DOG FEED WITH PROBIOTIC MICROFLORA

FIELD: food industry. ^ SUBSTANCE: meat- and fat-containing raw material of fresh and frozen secondary products represented by veterinary condemned materials produced in the course of cattle meat and poultry processing and cattle and poultry carcasses allowed for consumption, meat-containing wastes of meat and poultry processing plants and sausage, canning and semi-products manufacturing as well as by-products such as lung, udder and snout are cut into pieces weighing no more than 300 g which are sterilised at a temperature of minimum 130C during 30 min and mixed with the liquid component represented by blood and water with oat flakes. The produced mass is boiled during 1 h at a temperature minimum 100C and under steam pressure 1-1.5 atm. Then the broth is drained and the remaining mass is chilled to 30C and delivered for pressing which proceeds till the expressed raw material moisture content is 60-65%. The broth produced after the raw material boiling and pressing is chilled. Fat is removed from the broth surface and the broth is dehydrated. Added to the prepared raw material is probiotic microflora represented by Bifidumbacterium bifidum No 1 and Lactobacillus plantarum 38 starter at a 2:1 ratio, the fat removed during the broth draining and pressing, dehydrated broth and a premix at the specified ratio of components. The produced feed is packaged into tight containers with capacity 300-500 g, with or without a food film substrate, and frozen at a temperature of minimum - 18C. ^ EFFECT: increase of food, biological and energy value of the prepared feed, maximum usage of secondary resources of the enterprise and reduction of anthropogenic impact on the environment. ^ 2 tbl Изобретение относится к пищевой промышленности и может быть использовано для получения корма для собак. Мясо- и жиросодержащее сырье из свежих или замороженных вторичных продуктов, в качестве которых используют ветеринарные конфискаты, получаемые при переработке скота, птицы и разрешенные к употреблению трупы скота и птицы, мясосодержащие отходы мясокомбинатов, птицекомбинатов, колбасных, консервных цехов, цехов полуфабрикатов, а также субпродукты, такие как легкое, вымя и губы измельчают и нарезают на куски массой не более 300 г. Стерилизуют при температуре не ниже 130°С в течение 30 мин и смешивают с жидким компонентом - кровью и водой и овсяными хлопьями. Полученную массу проваривают в течение 1 ч при температуре не ниже 100°С и давлении пара 1-1,5 атм, сливают бульон, а оставшуюся