Pet food Recipe
Dog Gum Prototype
This is a report on prototyping dog gum using machinery such as the Squeezer II.
Ingredients
- Starch…1412 g
- Soy protein…100 g
- Powdered gelatin…50 g
- Vegetable oil…40 g
- Guar gum…10 g
- Water…500 g
- Glycerin…300 g
- Sorbitol…100 g
Instructions
Gather the ingredients, such as powdered gelatin.
Mix the ingredients together.
Pour the mixture into the Squeezer II.
Extrude and shape the mixture into a gum-like consistency.
Heat in a convection oven.
Dry in a dryer.
Done.
Deer Meat Pet Food Prototype
This report details the development of a pellet-shaped pet food prototype using deer meat as the main ingredient.
Ingredients
- Ground venison…1000g
- Flour (cake flour)…600g
- Dried egg whites…20g
- Gelatin…10g
Instructions
Prepare the venison.
Trim the venison.
Mix with the other ingredients to form the mixture.
Load it into the Squeezer II.
Extrude into pellet shapes.
Bake or dry.
Done.
Homestyle Authentic Jerky
This report details a trial run of making 100% meat, homestyle authentic jerky using the Squeezer.
Ingredients
- Ground meat...2,000 g
- *Meat types include beef, pork, venison, etc.
Instructions
Prepare the ground meat.
Press it through the Squeezer II.
You can also use the cutter attachment to slice the meat.
Place the meat in a dehydrator and dry it at 60°C for about 20 hours.
*Drying time may vary depending on the type of meat and the size of the extrusion holes.
Done.
Food with Limonite
We tried out this treat designed to be given after meals. It contains “limonite,” a natural mineral known for reducing the smell of feces and urine. Dog owners concerned about odors can rest easy.
Ingredients
- Ground venison...1800g
- Sweet potato flour...400g
- Limonite...330g
What is Limonite?
It is a natural mineral known for its ability to reduce the smell of feces and urine.
Instructions
Prepare some ground venison.
Bake the ground venison in the oven.
120°C | Time: 30 minutes
Place the ground venison baked in Step 2 into a mixer and blend.
Prepare the sweet potato flour and limonite.
Add the sweet potato flour and limonite to the ground venison blended in Step 3, and blend further.
Place the dough prepared in Step 5 into the Squeezer II.
Extrude it using the Squeezer II.
After firing, the pieces are dried in a dryer.
Temperature: 60°C Time: 10 hours
All done!
