Pet food Recipe

Mix the meat and starch in advance.

Use cooled white rice at 25°C.

Mix in a rice mixer.

Shape using a small forming machine. Verify the rice-to-meat ratio of 2:1.

Shape using a small forming machine. Verify the rice-to-meat ratio of 1:1.

Perform the steaming process.

Bake in a convection oven at 200°C for 10–15 minutes.

Brush the surface with sauce and bake in a toaster oven.

Gather the ingredients.

Place the ingredients in a mixer and mix to form the dough.

Pipe the dough using the Squeezer II.

Bake in the oven. Temperature: 120°C Time: 15 minutes (preheated)

Done.

Cut the chicken livers into pieces about 5 mm thick and bake them in the oven. Temperature: 160°C. Time: 10 minutes (preheated oven).

Add the baked chicken livers, lard, egg, water, and baking powder to the mixture, and mix until creamy.

Add flour to the mixture from the previous step and mix well.

Let the dough rest in the refrigerator for about 1 hour.

Pipe the dough using the Squeezer II.

Bake in the oven. Temperature: 180°C. Time: 10–15 minutes (preheated oven).

Done.

Cut the chicken livers into pieces and bake them in the oven. Temperature: 160°C. Time: 10 minutes (preheated oven).

Process the baked chicken livers in a food processor.

Mix the flour, water, sugar, and dry yeast to make the base dough.

Add the chicken livers to the dough from the previous step and mix well.

Let the dough rise for about 1 hour.

Pipe the dough using the Squeezer II.

Bake in the oven. Temperature: 190°C. Time: 10–15 minutes (preheated oven).

Done.

Add the lard, sugar, leavening agent, okara, and cooked venison to the mixer in that order.

Mix until the mixture becomes creamy.

Set the thickness to about 10 mm, then extrude and cut.

Bake in the oven. Temperature: 180°C Time: 10–15 minutes

Done.

Grind the mixed grains, dried takana, dried sardines, and dried shiitake mushrooms into a fine powder using a grinder.

Bake the ground chicken breast in the oven. Temperature: 160°C. Time: 20 minutes.

Process carrots, cabbage, napa cabbage, parsley, shiso leaves, and canola oil in a food processor until they form a paste.

Add rice bran, corn flour, dried okara, soybean flour, and water to the prepared ingredients and mix.

Place the mixed dough into the Squeezer II.

Extrude and shape the mixture.

Bake the shaped food in the oven. Temperature: 100°C Time: 25 minutes

After baking, dry in a dehydrator. Temperature: 60°C Time: 20 hours

Done.

Pre-mix the okara and guar gum.

Combine the pre-mixed powder with the ground beef.

After extrusion, dry the mixture.
[Temperature] 60°C
[Time] 20 hours

Bake the ground beef in the oven. Temperature: 160°C. Time: 20 minutes

Mix the gelatin with hot water to rehydrate it. To prevent it from cooling, do this right before mixing.

Combine the baked ground beef, purple sweet potato flour, yogurt, dried egg whites, and rehydrated gelatin, then mix well.

Place the mixture into the Squeezer II and extrude it.

Bake the extruded mixture in the oven. Temperature: 160°C Time: 10 minutes

After baking, dry in a dehydrator. Temperature: 60°C Time: 20 hours

Done.

Prepare the pumpkin in a steam convection oven
(100% steam, 100°C for 20 minutes)

Place all ingredients in a blender and blend

Shape the mixture as desired, then place in the oven

Bake at 180°C for 15 minutes, and it’s done!

Pre-cook the pumpkin in a steam convection oven. Set to 100% steam, 100°C, for 20 minutes.

Place all ingredients in a mixer and blend.

Extrude into 10mm pellets.

Dry at 60°C for 12 hours.

Done.