| 摘要 |
It comprises a 2nd step of selected cereals grinding and a 3rd step of mixing of the grinded cereal with minerals, pellets and fiber for between 3 and 7 minutes until obtaining an homogenous mass. The process also includes a 4th step where a fat component is added, and a 6th step where a protein source is added. It also comprises an 8th step of drying of the obtained wholegrain pieces with hot air and a 9th step of adding a liquid cover which adds a non proteic nitrogen source and amino acids. The final steps of the procedure consist of a 10th step of adding a solid cover which includes antibiotics and minerals and an 11th step of cooling with cold air blowing of the wholegrain food pieces in order to obtain a final product with a temperature which cannot exceede room temperature in more than 5° C. and a residual humidity which cannot exceede the 11%. |
