Fresh meat is cleaned, deboned and pulverized, and then added to the reactor for the Maillard reaction, so that the fresh meat is fully enzymatically hydrolyzed to form a small molecule form between protein and amino acids, which not only retains the

The vacuum spraying process is adopted to spray and wrap the enzymatic fresh meat with various unsaturated fatty acids, probiotics and other nutrients under vacuum negative pressure, so as to reduce nutrient loss, improve the activity of probiotics,

The fresh meat obtained after directional enzymatic hydrolysis is added to the product in two different amounts to fully integrate the fresh meat into each particle! This makes the taste richer and enhances the experience of cats and dogs, while also

The process begins with freezing food at-40°C, followed by vacuum drying. This method transforms frozen water into vapor through direct sublimation, hence the name "sublimation-dried food". The frozen state effectively preserves nutrients while exten

Low temperature fermentation, also known as low acid fermentation (pH value greater than 5.5), refers to the use of microbes or enzymes for fermentation in a relatively low temperature environment, and the fermentation time is extended, so that the f

The steaming method utilizes steam generated during boiling as the heat transfer medium to cook food. In this process, ingredients remain sealed and directly interact with steam without undergoing high-temperature frying. This approach prevents free

The air-drying process removes moisture from food at a constant temperature of 70℃°C while preserving its original nutrients, resulting in well-defined meat texture. This method is commonly used for drying meat products and aquatic products. During t