ROLLED PET TREAT AND PROCESS FOR MAKING SAME
A pet treat includes an outer layer of meat and an inner layer of rawhide that has been flavored with meat. An intermediate layer of glutin is formed during the manufacturing process and affixes the outer layer of meat to the inner layer of rawhide. The manufacturing process involves freezing the meat and then adding slices of the frozen meat on a rawhide roll such that the frozen meat substantially covers the circumference of the rawhide roll. During the dehydration step that is performed for a long period of time, the rawhide and the glutin are flavored by liquid seeped from the meat.
1 . A method for making a pet treat, comprising the steps of:
adding frozen meat on a rawhide roll such that the meat substantially covers the circumference of the rawhide roll; and
roasting the meat/rawhide mixture so as to convert the top surface of the rawhide roll to a layer of glutin, thereby forming an outer layer of meat, an intermediate layer of glutin, and an inner layer of rawhide.
2 . The method of claim 1 , wherein the step of adding frozen meat comprises:
freezing the meat at a temperature of from about 28 degrees Celsius below zero to about 25 degrees Celsius below zero for about 10 hours to about 15 hours;
cutting the meat into slices; and
positioning the slices of the meat on the rawhide roll such that the meat substantially covers the circumference of the rawhide roll.
3 . The method of claim 2 , wherein the meat/rawhide mixture is roasted for more than fifteen hours at a temperature of from about 65 degrees Celsius to about 85 degrees Celsius until the moisture content of the meat/rawhide mixture is reduced to less than about 14%.
4 . The method of claim 3 , further comprising the step of mixing meat with additives so as to form a meat/additive mixture.
5 . The method of claim 4 , wherein the step of mixing meat with additives comprises mixing meat with sugar, salt, potassium sorbate, and araboascorbic acid.
6 . The method of claim 5 , wherein the step of mixing meat with additives comprises mixing meat with 1% to 1.2% of sugar, 0.6% to 1% of salt, 0.1% to 0.15% of potassium sorbate, and 0.04% to 0.1% of araboascorbic acid.
7 . The method of claim 6 , further comprising the steps of washing the meat with a disinfecting agent and washing the meat with water.
8 . The method of claim 7 , further comprising the steps of sterilizing the meat/rawhide mixture with ozone and irradiating the meat/rawhide mixture.
9 . The method of claim 1 , wherein the ratio of meat to rawhide is approximately 30 to 70 by weight.
10 . The method of claim 1 , wherein the ratio of meat to rawhide is approximately 30 to 70 by volume.
11 . A pet treat, including an outer layer of meat and an inner layer of flavored rawhide, wherein the pet treat is made in accordance with a method comprising the following steps:
mixing meat with additives so as to form a meat/additive mixture;
freezing the meat/additive mixture;
adding slices of the frozen meat/additive mixture on a rawhide roll such that the frozen meat/additive mixture substantially covers the circumference of the rawhide roll; and
roasting the meat/additive/rawhide mixture.
12 . The pet treat of claim 11 , wherein the meat/additive/rawhide mixture is roasted for more than fifteen hours at a temperature of from about 65 degrees Celsius to about 85 degrees Celsius so as to convert the top surface of the rawhide roll to a layer of glutin, thereby forming an intermediate layer of glutin between the outer layer of meat and the inner layer of rawhide.
13 . The pet treat of claim 11 , wherein the additives include sugar, salt, potassium sorbate, and araboascorbic acid.
14 . The pet treat of claim 11 , wherein the meat comprises chicken.
15 . A method for making a pet treat, comprising the steps of:
mixing meat with additives so as to form a meat/additive mixture;
freezing the meat/additive mixture;
adding slices of the frozen meat/additive mixture on a rawhide roll such that the frozen meat/additive mixture substantially covers the circumference of the rawhide roll; and
roasting the meat/additive/rawhide mixture for more than fifteen hours at a temperature of from about 65 degrees Celsius to about 85 degrees Celsius.