| 摘要 |
A method is described for producing a dry pet food having a moisture content less than 15 percent by weight. A substantially solid, marbled, meat-like texture is obtained that remains soft and elatic during normal storage for up to 24 months. The marbled texture and appearance is obtained by uneven cooking within a single dough processed at an average temperature between 145 DEG F. and 190 DEG F., said dough containing specific types of proteinaceous adhesives in conjunction with plasticizing agents and not more than a limited amount of amylaceous ingredients. |
