Abstract: Inclusion of 71/2% to 20% of substantially fully-inverted molasses provides a low-cost animal feed which is highly palatable and assimilable to domestic pets and livestock. Prepared by hot extrusion and comprising at least 50% by weight cereal meal and 15% to 35% by weight protein, this product has a partially elastic, partially deformable, chewy, non-crumbly structure. It has unexpected nutritive and physiological advantages especially to the growing animal, as well as cost advantages over the use of sucrose.Under the process described, the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture or palatability and with minimal energy cost.

Abstract: Inclusion of 71/2% to 15% of a monosaccharide in a dry animal food prepared by hot extrusion of a mixture comprising at least 50% by weight cereal meal and 15%-35% by weight protein yields a product having a partially elastic, partially deformable, chewy, non-crumbly structure. Unlike soft pet foods of substantially higher water content, the present product requires no polyhydrins either as a texturizer or as a preservative.Under the process described the product, when extruded, has a water content of approximately 20% and is dried to about 15% without loss of its unique texture and with minimal energy costs.

Abstract: A dispensing head having a plurality of prong-like nozzles is useful for impregnating meat with tenderizing and flavoring liquids. It may be fitted onto a pressure dispenser of the conventional type containing a bag to hold the liquid, a gas pressure space thereabout, and a reciprocable dispensing valve. The head so utilized has an inlet leading to a flushable chamber communicating to several prong-liked nozzles which project on parallel axes from a meat pressing surface, preferably having a rim. Pressing this surface so spreads the meat against the sides of the nozzles as to seal them against the escape of liquid dispensed under superatmospheric pressure, thus forcing it to impregnate the meat. The dispensing head is readily flushed; and provisions are made for re-mounting on the valve stem without discharging the contents of the container.

Abstract: Grits and like proteinaceous material in a form suitable for quick cooking, and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by gelatinizing the material with water, steam or mixtures thereof. Gelatinization is achieved by heating the mixture under pressure for a period of time sufficient to completely gelatinize the grits without dextrinization. After gelatinizing the mixture, the pressure is released and expansion of the grit material occurs. The expanded material is then dried to a final moisture content of less than 12% and comminuted to yield a grit sized product which may be readily consumed without cooking in a minimum amount of time. The final product possesses excellent re-hydration qualities.

Abstract: A dispenser head having a plurality of prong-like nozzles is useful for impregnating meat with tenderizing and flavoring liquids, and similar purposes. It may be fitted to a conventional pressurized dispenser of the type having a tubular stem. Preferably constructed in two parts, the lower or manifold part has a bottom inlet; the upper or outlet part has a number of prong-like nozzles on parallel axes; and interfitting portions provide sealed passages to distribute the dispensed liquid to the nozzles.

Abstract: Grits and like proteinaceous material in a form suitable for quick cooking and possessing a good texture and taste which is comparable to ordinary cooked grits and proteinaceous material is produced by fully gelatinizing the material with water and subsequently freezing the gelatinized material at a controlled rate. The gelatinized material is allowed to thaw and excess water is separated by a means for squeezing. The material is then dried to a final moisture content of less than 10% yielding a product which may be readily consumed without cooking in a minimum amount of time. The final product possesses good re-hydration qualities.