PL248974B1 - Pet food and how to prepare pet food - Google Patents

Abstract

The application relates to animal feed and a method for its production, wherein the raw material comprises meat and animal products in the range of 50% to 80% by weight; fish and fish products in the range of 4% to 36% by weight; molluscs and crustaceans in the range of 0% to 14% by weight; poultry eggs in the range of 3% to 7% by weight; starch in the range of 3% to 7% by weight; vegetables and/or fruits in the range of 0% to 10% by weight; glycerine of plant origin in the range of 0% to 8% by weight; mineral additives in the range of 0% to 2% by weight; oils in the range of 0.1% to 2% by weight; powdered cellulose in the range of 0.1% to 2% by weight; functional additives in the range of 0.01% to 0.8% of parts by weight; vitamin and mineral mixture in the range of 0.1% to 0.2% of parts by weight; herbs in the range of 0.01% to 0.05% of parts by weight; fat for coating, preferably with the addition of a natural antioxidant, preferably beef or chicken in the range of 1% to 6% of parts by weight.

Description

Description of the invention

The invention relates to animal food and a method for preparing animal food. The invention falls within the field of technology for preparing animal food. The invention solves the technical problem of producing dried food that combines the characteristics of dry food, such as crunchiness, ease of storage, and ease of administration, with those of wet food, in particular, fresh ingredients and minimal processing.

The prior art discloses an invention described in US2010143561 relating to pet food with a specific concentration of butyric acid, 3-methylbutyric acid and/or their salts, as well as a method for its production.

Also known is the invention described in EP3065557, which is a dry pet food comprising a core and an outer coating that covers at least part of the core and consists of one or more layers, including a top layer on the outside. The core comprises: carbohydrates in a concentration of 20-90% by weight of the core, including starch in a concentration of 5-50% by weight of the core; protein in a concentration of 10-50% by weight of the core; fat in a concentration of 0-40% by weight of the core. The top layer consists of: 1-80% by weight of dry yeast extract; 0.5-60% by weight of an edible phosphate salt selected from pyrophosphate, triphosphate and combinations thereof; 0-95% by weight of other edible ingredients. Dry yeast extract is included in the coating layer at a concentration of 0.1-10% by weight of the dry pet food and at a concentration of 0.1-5% by weight of the dry pet food.

Also known from the invention described in EP3288392 is a dry pet food comprising 20-100% by weight of a meat analogue and 0-80% by weight of a sauce, said meat analogue comprising: 10-60% by weight of protein, at least 40% by weight of said protein being non-animal protein; 30-90% by weight of water; 0-15% by weight of starch; 0-20% by weight of fat; wherein, when the meat analogue comprises starch, the non-animal protein and starch are present in the meat analogue in a weight ratio of non-animal protein to starch that exceeds 1:3, and wherein the wet food product comprises 0.1-3% by weight of yeast extract. The invention also describes a method for producing the above-described food.

International patent application WO2018204497 discloses a pet food comprising protein, curdlan and an adsorbing agent, wherein the adsorbing agent is selected from the group consisting of activated carbon; silicate; native or modified cellulose; resistant starch or combinations thereof. A method for preparing the above-described pet food comprises mixing the protein, curdlan and an adsorbing agent, heating the mixture to at least 80° C, allowing the heated mixture to cool and optionally shaping and cutting the resulting material and optionally adding jelly and/or sauce.

The invention relates to a dried food combining the features of dry food, such as crunchiness, ease of storage and convenience of administration, and wet food, in particular freshness of ingredients and low degree of processing; and a method for producing such food.

The prior art does not offer a dried food that combines the features described in the invention, nor a method for its production. In the proposed invention, a specially selected drying process using a gentle stream of warm air allows for high digestibility and palatability of the food, while also reducing the loss of valuable nutrients and the formation of potentially harmful compounds, while also ensuring microbiological safety.

The raw material base may be a composition of meat and animal products, including fish and crustaceans.

Selected raw materials and additives cover the animals' needs for basic nutrients such as protein, fat, carbohydrates, fiber, vitamins and minerals.

The food according to the submitted invention is free from animal meals, preservatives, artificial flavors, dyes or flavor enhancers.

The addition of natural antioxidants in the form of rosemary extract and tocopherols allows the food to remain fresh and tasty for longer.

The food according to the invention can be presented in the form of irregularly shaped kibbles with visible small pieces of fruit and vegetables. The kibble sizes are individually tailored to the target animal group and depend on the selection of dies and cutting settings. They can be rectangular or square. Their structure is firm and elastic, and the outer surface is slightly sintered, giving the kibble a compact and crunchy texture.

PL 248974 BI

The animal feed recipe according to the present invention is presented in the table below:

No. Raw material Percentage share in the recipe 1. Meat and animal products 50-80% la.Meat - skeletal muscles: 20-45% Beef 0-30% Chicken meat 0-10% Turkey meat 0-15% Pork 0-8% Meat (depending on taste: goose, duck, venison, guinea fowl, rabbit, veal, lamb) 10-20% Ib. Offal Liver (depending on flavor: turkey, goose, duck, venison, guinea fowl, rabbit, veal, lamb) 2-14% Hearts (depending on flavor: turkey, goose, duck, venison, guinea fowl, veal, lamb) 2-6% Stomachs (depending on taste: turkey, goose, duck, venison, guinea fowl, veal, lamb) 2-6% Beef hearts 0-17% Beef liver 0-8% Beef stomachs 0-8% Beef kidneys 0-8% Pig lungs 0-8% Pork liver 0-4% Pork kidneys 0-4% Chicken hearts 0-7% Chicken liver 0-7% Chicken gizzards 0-7% 2. Fish and fish products: Fillet - skeletal muscles (depending on flavor: salmon, cod) 4-2 6% Carcass (depending on flavor: salmon, cod) 4-36% 3. Mollusks and crustaceans Shrimp (depending on taste) 0-14% 4. Eggs 3-7% 5. Starch (depending on flavor: pea, potato) 3-7% 6. Vegetables or fruits (depending on taste: carrots, pumpkin, spinach, blueberries, raspberries, pears, oranges, peas, sweet potato, tomatoes, cranberries, goji berries, apples, zucchini, broccoli, bananas, avocados, asparagus, parsley root, parsley leaves, blueberries, currants, beets, chokeberries) 0-10% 7. Vegetable Glycerin 0-8% 8. Minerals (depending on flavor: calcium carbonate, pentasodium triphosphate, potassium chloride, sodium chloride) 0-2% 9. Oils (depending on flavor: salmon, flaxseed, black cumin) 0.1-2% 10. Powdered cellulose 0.1-2%

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11. Functional additives (depending on flavor: chicory inulin, lecithin, dried brewer's yeast, yeast products, hemp seeds, psyllium seeds, flaxseed, spirulina, Mojave yucca, green-lipped mussel, fructooligosaccharides, seaweed, glucosamine, chondroitin sulfate, turmeric, glutamine, choline chloride, taurine, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorn, white mulberry, rosehip, bird cherry, sea buckthorn) 0.01-0.8% 12. Vitamin and mineral mixture 0.1-0.2% 13. Herbs (depending on taste: dried rosemary, dried basil, green tea, dried marigold, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip) 0.01-0.05% 14. Coating fat with added natural antioxidant: beef or chicken 1-6% (% of the product volume after drying)

The essence of the invention is animal feed containing raw material of animal origin in the form of: meat and animal products in the range from 50 to 80% of weight parts, fish and fish products in the range from 4 to 36% of weight parts, molluscs and crustaceans in the range from 0 to 14% of weight parts, poultry eggs in the range from 3 to 7% of weight parts; additives of plant origin in the form of: herbs in the range from 0.01 to 0.05% of weight parts, vegetables and/or fruit in the range from 0-10% of weight parts; functional additives in the form of starch in the range of 3 to 7% by weight, mineral additives in the range of 0 to 2% by weight, oils in the range of 0.1 to 2% by weight, glycerine of plant origin in the range of 0-8% by weight, other functional additives in the range of 0.01 to 0.8% by weight, powdered cellulose in the range of 0.1 to 2% by weight, vitamin and mineral mixture in the range of 0.1 to 0.2% by weight; fat for coating, preferably with the addition of a natural antioxidant, preferably beef or chicken in the range of 1 to 6% by weight, wherein the meat and animal products contain skeletal muscles and/or offal, wherein the skeletal muscles consist of beef in the range of 0 to 30% by weight; chicken meat in the range of 0 to 10% by weight; turkey meat in the range of 0 to 15% of weight parts; pork meat in the range of 0 to 8% of weight parts; mixed other types of meat in any proportions - preferably goose, duck, venison, guinea fowl, rabbit, veal, lamb in the range of 10 to 20% of weight parts; and meat and animal products containing offal in the form of liver - preferably turkey, or goose, or duck, or venison, or guinea fowl, or rabbit, or veal, or lamb in the range of 2 to 14% of weight parts; and hearts - preferably turkey, or goose, or duck, or venison, or guinea fowl, or veal, or lamb in the range of 2 to 6% of weight parts; and stomachs - preferably turkey, or goose, or duck, or venison, or guinea fowl, or veal, or lamb in the range of 2 to 6% by weight; and beef hearts in the range of 0 to 17% by weight; and beef livers in the range of 0 to 8% by weight; and beef stomachs in the range of 0 to 8% by weight; and beef kidneys in the range of 0 to 8% by weight; and pork lungs in the range of 0 to 8% by weight; and pork liver in the range of 0 to 4% by weight; and pork kidneys in the range of 0 to 4% by weight; and chicken hearts in the range of 0 to 7% by weight; and chicken liver in the range of 0 to 7% by weight; and chicken stomachs in the range of 0 to 7% by weight, wherein the fish and fish products contain skeletal muscles - preferably cod or salmon in the range of 4 to 26% by weight; and the carcass - preferably salmon or cod in the range of 4 to 36% by weight, wherein the vegetables or fruits are a specific one or a mixture in any proportion of any of the following vegetables or fruits: carrots, pumpkins, spinach, blueberries, raspberries, pears, oranges, peas, sweet potato, tomatoes, cranberries, goji berries, apples, zucchini, broccoli, bananas, avocados, asparagus, parsley root, parsley leaves, blueberries, currants, beetroots, chokeberries; where the remaining functional additives are a specific one or a mixture in any proportion of any of the following: chicory inulin, lecithin, dried brewer's yeast, yeast products, hemp seeds, psyllium seeds, linseed, spirulina, Mojave yucca, New Zealand green-lipped mussel, fructooligosaccharides, seaweed, glucosamine, chondroitin sulphate, turmeric, glutamine, choline chloride, laurin, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorn, white mulberry, rosehip, bird cherry, sea buckthorn); where herbs are a specific herb or a mixture in any proportion of any of the following herbs: dried rosemary, dried basil, green tea, dried marigold, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip.

It is preferable if the crustaceans are shrimp.

Preferably, the starch is pea or potato.

The essence of the invention is a method of producing animal feed according to the recipe described above, where first the raw material of animal origin is crushed to a fraction of 5 to 8 mm, then for a time of 2 to 4 minutes. the raw material is pre-mixed, then while continuing the mixing, additives containing starch of plant origin and mineral substances are added, then while continuing the mixing for 5 to 10 minutes, the heating process begins to a temperature of 5°C and then heating in a vacuum atmosphere to 70% for 5 to 10 minutes, then the stuffing is transported to the forming machines, which form stuffing ribbons, which are then blanched, then the blanched stuffing ribbons are cut into pieces, then the cut stuffing is subjected to a pre-drying process for 10 to 15 minutes at a temperature of 80 to 140°C, then the cut pieces - croquettes - are subjected to a proper drying process for 150 to 180 minutes at a temperature of 80 to 130°C, then the coating process takes place, which consists in the croquettes being fed into a vessel and at a pressure of 200 to 1000 mbar they are mixed while at the same time for a time of For 3 to 6 minutes they are coated with fat and a preservative from 1 to 6% of the product weight, then the cooling process begins, which lasts until the croquettes reach the ambient temperature.

Preferably, blanching takes place in a steam tunnel, where the steam temperature is from 80 to 100°C, the steam flow is from 220 to 350 kg/h and the speed of the belt with the stuffing in the tunnel is from 1.5 to 3.5 m/min.

Preferably, when the blanched stuffing ribbons are cut, in the steam tunnel, preferably using rotating knives.

It is best if the blanched stuffing ribbons are cut into pieces 5 to 20 mm long.

Preferably, pre-drying takes place in a dryer operating on the convection principle, equipped with conveyor belts on which cut pieces of stuffing are placed and the belt moves at a speed of 2.5 to 5.5 m/min, and air circulation is forced in the dryer by means of fans.

It is advantageous when the actual drying takes place in a dryer operating on the convection principle, equipped with conveyor belts on which the croquettes are placed and the belt moves at a speed of 30 to 91 m/min, and air circulation is forced in the dryer by means of fans.

Preferably, the croquettes are coated with animal fat, preferably liver extract and/or the addition of natural antioxidants, where the coating process takes place at a temperature of 50 to 60°C.

It is advantageous if a palletizer is added to the fat during coating.

Example 1

In a preferred embodiment, the invention was implemented as a portion of goose animal feed without added glycerine weighing 1000 kg according to the recipe presented in the table below:

PL 248974 BI

Ingredients Percentage share in the recipe Raw material of animal origin Goose meat 12% Goose hearts 6% Goose liver 4% Goose stomachs 4% Beef 17% Beef hearts 5% Beef stomachs 4% Chicken meat 10% Chicken hearts 4% Chicken liver 4% Pork 6% Pig lungs 2% Pork kidneys 2% What a hen 5% Plant-based additives Goji berries 0.1% Flaxseed 0.1% Mojave Yucca 0.02% Seaweed 0.02% Dried rosemary 0.02% Carrot 1.8% Spinach 0.1% Pear 0.1% Blueberry 0.1% Raspberries 0.1% Tomato 0.1% Orange 0.1% Peas 0.1% Functional accessories Calcium carbonate 0.8% Sodium chloride 0.3% Pentasodium triphosphate 0.15% Potassium chloride 0.1% Powdered cellulose 0.12% Vitamin and mineral mixture 0.1% Psyllium seeds 0.1% Dried brewer's yeast 0.1% Lecithin 0.1% Chicory inulin 0.1% Natural antioxidant 0.055% Glucosamine 0.02% Chondroitin sulfate 0.02% Pea starch 4.945% New Zealand Green-Lipped Mussel 0.02% Coating fat Chicken fat 5.21%

PL 248974 BI

Example 2

In a preferred embodiment, the invention was implemented as animal feed made of lamb with the addition of glycerine weighing 1000 kg according to the recipe presented in the table below:

Ingredients Percentage of the recipe Raw material of animal origin Lamb liver 12% Lamb meat 10% Lamb hearts 4% Beef hearts 15% Beef stomachs 6% Beef 5% Pig lungs 6% Pork 6% Pork liver 3% Pork kidneys 3% Chicken hearts 5% Chicken liver 5% Chicken eggs 5% Plant-based additives Dried carrots 2.8% Psyllium seeds 0.1% Dried rosemary 0.02% Functional accessories Chicory inulin 0.1% Pea starch 3% Vegetable glycerin 2% Calcium carbonate 0.8% Sodium chloride 0.3% Pentasodium triphosphate 0.15% Potassium chloride 0.095% Powdered cellulose 0.28% Vitamin and mineral mixture 0.1% Dried brewer's yeast 0.1% Lecithin 0.1% Natural antioxidant 0.055% Coating fatChicken fat 5%

Example 3

In a preferred embodiment, the invention was implemented according to the recipe described in Example 1 as a method for producing pet food. First, the raw material, i.e., raw material of animal origin and plant-based additives, was transported to a "grinder" type machine and ground on a cutting set. The upper screw of the "grinder" initially mixed the raw material and pushed it towards the lower screw, which, through its rotational motion, pushed the raw material towards the sieves and knives, where the sieve mesh size was 7 mm. The raw material was then ground to a 7 mm fraction and conveyed by a belt to a screw conveyor, which then conveyed it further to the mixer. Preliminary mixing of the raw material began, lasting 4 minutes. Functional additives were then added to the mixer. Then, after 5 minutes of mixing, the raw material was heated in the mixer while stirring continuously for 4 minutes, followed by mixing under vacuum at a 70% vacuum for another 4 minutes. After the portions are placed, the filling is discharged into a buffer tank and transported by screw pumps to the forming machines. The line used in the example is equipped with forming machines, which transport the previously prepared filling. The forming dies were set at 10 mm. The upper rollers of the forming machines, operating at a speed of 50 Hz, pushed the filling downward, while the lower rollers, operating at a speed of 45 Hz, pushed the filling towards the die. The formed filling ribbons were then blanched in a steam tunnel at 95°C, with a steam flow of 300 kg/h and a belt speed of 2 m/min. The belt speed was adjusted to prevent the rows from sticking together and to avoid gaps. The blanched filling ribbons were then directed by the belt towards the rotating knives, which cut them into the desired shape. The cutting length was set at 10 mm. The cut croquettes were pre-dried in a convection-based dryer. The dryer was equipped with burners with heaters, four fans for air circulation, one fan for extracting humid air, and three product conveyor belts arranged one below the other. The temperature was set separately for each zone, with one zone corresponding to a single burner. The essence of pre-drying is to create a fine sinter on the croquettes' surface. Too much sinter could negatively impact the appearance of the pieces, impede water drainage, and hinder coating. Insufficient sintering, on the other hand, or a lack of it, could result in increased crumbling of the croquettes, resulting in irregular shapes and increased waste. Adjusting the belt speed affects the thickness of the product layer entering the dryer. Pre-drying was carried out at 100°C, the belt speed was 3.5 m/min, the recirculation fans operated at 100% power, and pre-drying lasted 12 minutes. After pre-drying, the croquettes fell onto a vibrating table, from which they were subsequently fed via a vertical bucket conveyor to an arm that spread them evenly across the entire width of the upper belt of the second dryer, which also operated by convection. At this point, the actual drying stage began. The second dryer was equipped with four burners with heaters, eight fans for forced air circulation, one cooling zone exhaust fan, one humid air exhaust fan with energy control, and three croquette conveyor belts arranged one below the other. The temperature was set separately for each zone, with one zone corresponding to a single burner. During this stage, the parameters were selected to achieve the desired product moisture content and water activity. The belt speed was set separately for each of the three levels. Adjusting the belt speed affects the thickness of the product layer entering the dryer. In the final stage of the process, the croquettes passed through a cooling chamber located at the end of the last belt of the dryer. At this stage, the drying temperature was 95°C, the belt speed was set at 50 m/min, the recirculation fans operated at 100% power, and the drying time was 160 minutes. After cooling, the croquettes fell onto a vibrating table, from which they were then fed via a vertical bucket conveyor into the hopper of the coating machine. At this point, the fat coating stage began, carried out in the coating machine, which operated cyclically, coating pre-set portions of croquettes one after another. The main components of the machine included a hopper, a coating chamber with two paddle mixers, a blower with a heater, a vacuum pump, and three liquid tanks (two of which were heated). The machine was equipped with a liquid coating system and a powder coating system. A portion of the feed fell from the hopper into the coating chamber. The pressure in the chamber was then reduced to 600 mbar. Chicken fat with added natural antioxidants, at a temperature of 50°C, was then added through nozzles. At this point, the mixers rotated continuously. After four minutes, the pressure in the chamber was equalized to atmospheric pressure, which caused the fat to penetrate the croquettes. The amount of liquid used represented 4% of the total weight of the croquettes. After the entire cycle, the coated portion of the product – croquettes – fell into a buffer tank and was then fed onto a vibrating conveyor, from which it was transported to a cooling belt. At this point, the cooling process began. The croquettes, spread on the belt, were cooled using an exhaust fan that drew in ambient air. This process continued until the croquettes' temperature equalized with the ambient temperature. After passing through the cooling tunnel, the product was transported via a vertical bucket conveyor to the packaging machine. As a result of implementing the invention according to this example, 500 kg of croquettes were obtained.

Claims (11)

1. Animal food characterized in that it contains raw material of animal origin in the form of: meat and animal products in the range from 50 to 80% of weight parts, fish and fish products in the range from 4 to 36% of weight parts, molluscs and crustaceans in the range from 0 to 14% of weight parts, poultry eggs in the range from 3 to 7% of weight parts; additives of plant origin in the form of: herbs in the range from 0.01 to 0.05% of weight parts, vegetables and/or fruit in the range from 0-10% of weight parts; functional additives in the form of starch in the range of 3 to 7% by weight, mineral additives in the range of 0 to 2% by weight, oils in the range of 0.1 to 2% by weight, glycerine of plant origin in the range of 0-8% by weight, other functional additives in the range of 0.01 to 0.8% by weight, powdered cellulose in the range of 0.1 to 2% by weight, vitamin and mineral mixture in the range of 0.1 to 0.2% by weight; fat for coating, preferably with the addition of a natural antioxidant, preferably beef or chicken in the range of 1 to 6% by weight, wherein the meat and animal products contain skeletal muscles and/or offal, wherein the skeletal muscles consist of beef in the range of 0 to 30% by weight; chicken meat in the range of 0 to 10% by weight; turkey meat in the range of 0 to 15% of weight parts; pork meat in the range of 0 to 8% of weight parts; mixed other types of meat in any proportions - preferably goose, duck, venison, guinea fowl, rabbit, veal, lamb in the range of 10 to 20% of weight parts; and meat and animal products containing offal in the form of liver - preferably turkey, or goose, or duck, or venison, or guinea fowl, or rabbit, or veal, or lamb in the range of 2 to 14% of weight parts; and hearts - preferably turkey, or goose, or duck, or venison, or guinea fowl, or veal, or lamb in the range of 2 to 6% of weight parts; and stomachs - preferably turkey, or goose, or duck, or venison, or guinea fowl, or veal, or lamb in the range of 2 to 6% by weight; and beef hearts in the range of 0 to 17% by weight; and beef livers in the range of 0 to 8% by weight; and beef stomachs in the range of 0 to 8% by weight; and beef kidneys in the range of 0 to 8% by weight; and pork lungs in the range of 0 to 8% by weight; and pork liver in the range of 0 to 4% by weight; and pork kidneys in the range of 0 to 4% by weight; and chicken hearts in the range of 0 to 7% by weight; and chicken liver in the range of 0 to 7% by weight; and chicken stomachs in the range of 0 to 7% by weight, wherein the fish and fish products contain skeletal muscles - preferably cod or salmon in the range of 4 to 26% by weight; and the carcass - preferably salmon or cod in the range of 4 to 36% by weight, wherein the vegetables or fruits are a specific one or a mixture in any proportion of any of the following vegetables or fruits: carrots, pumpkins, spinach, blueberries, raspberries, pears, oranges, peas, sweet potato, tomatoes, cranberries, goji berries, apples, zucchini, broccoli, bananas, avocados, asparagus, parsley root, parsley leaves, blueberries, currants, beetroots, chokeberries; where the remaining functional additives are a specific one or a mixture in any proportion of any of the following: chicory inulin, lecithin, dried brewer's yeast, yeast products, hemp seeds, psyllium seeds, linseed, spirulina, Mojave yucca, New Zealand green-lipped mussel, fructooligosaccharides, seaweed, glucosamine, chondroitin sulphate, turmeric, glutamine, choline chloride, taurine, dimethyl sulfone, fruit extracts, chia seeds, goji berries, hawthorn, white mulberry, rosehip, bird cherry, sea buckthorn); where herbs are a specific herb or a mixture in any proportion of any of the following herbs: dried rosemary, dried basil, green tea, dried marigold, dried sage, dried oregano, dried nettle, dried chamomile, dried marjoram, dried thyme, milk thistle seeds, dried catnip. 2. Animal food according to claim 1, characterized in that the crustaceans are shrimp. 3. Animal food according to claim 1 or 2, characterized in that the starch is pea or potato starch. 4. A method for producing animal feed according to the recipe of claims 1-3, characterized in that first the raw material of animal origin and additives of plant origin are crushed to a fraction of 5 to 8 mm, then for a time of 2 to 4 minutes. The raw material is pre-mixed, then functional additives are added while continuing the mixing for 5 to 10 minutes, the heating process begins to a temperature of 5°C and then it is heated in a vacuum atmosphere to 70% for 5 to 10 minutes, then the stuffing is transported to a forming machine which forms stuffing ribbons which are then blanched, then the blanched stuffing ribbons are cut into pieces, then the cut stuffing is subjected to a pre-drying process for 10 to 15 minutes at a temperature of 80 to 140°C, then the cut pieces - croquettes - are subjected to a proper drying process for 150 to 180 minutes at a temperature of 80 to 130°C, then the coating process takes place, which consists in the croquettes being fed into a vessel and at a pressure of 200 to 1000 mbar they are mixed while at the same time they are blanched for 3 to 6 minutes coated with fat from 1 to 6% of the product weight, then a cooling process takes place which lasts until the croquettes reach the ambient temperature. 5. The method according to claim 4, characterized in that blanching takes place in a steam tunnel, where the steam temperature is from 80 to 100°C, the steam flow is from 220 to 350 kg/h and the speed of the belt with the stuffing in the tunnel is from 1.5 to 3.5 m/min. 6. A method according to claim 4 or 5, characterized in that the blanched stuffing ribbons are cut in a steam tunnel, preferably by means of rotating knives. 7. A method according to claim 4, 5 or 6, characterized in that the blanched stuffing ribbons are cut into pieces of 5 to 20 mm in length. 8. A method according to claim 4 or 5 or 6 or 7, characterized in that the pre-drying takes place in a dryer operating on the principle of convection, equipped with conveyor belts on which cut pieces of stuffing are placed and the belt moves at a speed of 2.5 to 5.5 m/min, and in the dryer air circulation is forced by fans. 9. A method according to claim 4 or 5 or 6 or 7 or 8, characterized in that the drying itself takes place in a dryer operating on the principle of convection, equipped with transport belts on which the croquettes are placed and the belt moves at a speed of 30 to 91 m/min, and in the dryer air circulation is forced by means of fans. 10. A method according to claim 4 or 5 or 6 or 7 or 8 or 9, characterized in that the croquettes are coated with fat of animal origin, preferably liver extract and/or the addition of natural antioxidants, wherein the coating process takes place at a temperature of 50 to 60°C. 11. A method according to claim 4 or 5 or 6 or 7 or 8 or 9, characterized in that a palletant is added to the fat during coating.