Freeze dried duck heart for dogs factory the natural dog food company
Freeze-dried duck heart taste is natural. We use FD freeze-drying technology and it is frozen at low temperature. Because the whole freeze-drying process is carried out at a low temperature, the duck heart is kept the original appearance, color, flavor and nutrients remain unchanged, while the taste is good. High-quality freeze-dried nutrition is unmatched by other dog snacks. The product has whole duck heart, and we can also cut into small cubes according to customer's requirement.
The duck heart are rich in vitamin A, improve eyesight, promote development, maintain skin health, and enhance immunity. And it is rich in vitamin B group, iron and vitamin C; it can nourish blood, skin care, and protect cardiovascular health (liver cholesterol is high, so it is not advisable to eat more, only 3-8 grams of trace intake per day)
General process of freeze-dried food
1. Preprocessing
Meat and aquatic product materials need to be tested and screened, cooled and aged, and sliced.
2. Product pre-freezing
The purpose of pre-freezing is to keep the main properties of the material unchanged, and the freeze-dried products produced have a reasonable structure to facilitate water sublimation. The product is subpackaged in suitable containers and pre-frozen below the eutectic point before it can be freeze-dried.
3. Product sublimation drying
The sublimation process before the frozen ice of the product disappears is called sublimation drying.
4. Secondary drying of the product
Products without frozen ice still contain 10% moisture. In order to make the product reach the predetermined residual moisture content, it must be further dried, which is called analytical drying. At this stage, the temperature of the product can be rapidly raised to the high temperature allowed by the product, (usually 25-40°C), in order to reduce the amount of residual water and reduce the time for desorption and drying.
5. Post-processing of freeze-dried food
After drying, a conditioning process is carried out on the food: before the vacuum environment is released, it needs to be stabilized for a period of time to make the remaining moisture and temperature in the food completely uniform. In order to inhibit the growth of microorganisms after eliminating the vacuum environment, the vacuum should be eliminated with dry, clean and sterile N2, and sterile dry air should be put in when out of the box. Dried products should be quickly stored in separate packages or temporarily stored in a drying cabinet, packaged and labeled as soon as possible, and become official products after passing the test.
Customized Package
