Steamed to lock in freshness. You'll know it the moment you smell it. Steaming better retains the true flavor of ingredients; you can smell the rich freshness as soon as you open the bag.
1. Product Introduction
Fresh steamed pet food is a staple pet food made mainly from fresh meat, using steam heating as the core processing technology. The production process gently cooks the food to retain more natural nutrition and flavor, while reducing nutrient damage caused by high-temperature extrusion.
2. Production Process Introduction
① Raw Material Pre-treatment.
Remove impurities and control moisture. Fresh meat temperature: 0–4℃ to ensure freshness and prevent oxidation.
② Mixing, Emulsification & Homogenization.
Make fresh meat texture uniform and emulsify it to a mousse-like state, with fineness ≥ 100 mesh. Fully emulsify protein and fat to improve digestibility.
③ Forming & Pelleting.
Maintain structure and palatability. Die hole diameter: 6–8 mm, which is suitable for steam penetration and optimizes taste.
④ Steaming (Core Process).
Gentle cooking and freshness locking at 100℃.
⑤ Low-temperature Air Drying.
Reduce water activity and extend shelf life. 60℃ low-temperature drying preserves flavor and nutrition.
⑥ Finished Product Inspection.
3. Product Features
① Nutritious: Low-temperature steaming retains more vitamins and natural nutrition.
② Palatable: Steaming preserves rich natural meat flavor, with high acceptance by pets.
③ Healthy: Mild processing maintains freshness and reduces harmful substances.
④ Easy to Digest: Multi-stage emulsification and flash steaming turn ingredients into small molecules for better digestion and absorption.
⑤ Friendly for Sensitive Pets: Ideal for pets with weak stomachs, senior pets, and those during food transition.
1. Product Introduction
Fresh steamed pet food is a staple pet food made mainly from fresh meat, using steam heating as the core processing technology. The production process gently cooks the food to retain more natural nutrition and flavor, while reducing nutrient damage caused by high-temperature extrusion.
2. Production Process Introduction
① Raw Material Pre-treatment.
Remove impurities and control moisture. Fresh meat temperature: 0–4℃ to ensure freshness and prevent oxidation.
② Mixing, Emulsification & Homogenization.
Make fresh meat texture uniform and emulsify it to a mousse-like state, with fineness ≥ 100 mesh. Fully emulsify protein and fat to improve digestibility.
③ Forming & Pelleting.
Maintain structure and palatability. Die hole diameter: 6–8 mm, which is suitable for steam penetration and optimizes taste.
④ Steaming (Core Process).
Gentle cooking and freshness locking at 100℃.
⑤ Low-temperature Air Drying.
Reduce water activity and extend shelf life. 60℃ low-temperature drying preserves flavor and nutrition.
⑥ Finished Product Inspection.
3. Product Features
① Nutritious: Low-temperature steaming retains more vitamins and natural nutrition.
② Palatable: Steaming preserves rich natural meat flavor, with high acceptance by pets.
③ Healthy: Mild processing maintains freshness and reduces harmful substances.
④ Easy to Digest: Multi-stage emulsification and flash steaming turn ingredients into small molecules for better digestion and absorption.
⑤ Friendly for Sensitive Pets: Ideal for pets with weak stomachs, senior pets, and those during food transition.
