CN117581942A - Preparation method of canned cuttlefish juice for pets - Google Patents

Abstract

The application provides a preparation method of canned cuttlefish juice for pets, which comprises 1) crushing fish meat raw materials; 2) And (3) proportioning and stirring: mixing and stirring the crushed fish raw material, cuttlefish juice and auxiliary materials uniformly; 3) Emulsifying; 4) Filling; 5) Sealing; 6) Sterilizing; 7) Preserving heat; 8) Packaging to obtain the finished cuttlefish can; the key points are cuttlefish juice, organoleptic properties, eating habits, water supplementing and palatability improvement; according to the invention, tuna and cuttlefish juice are used as main raw materials, and the semi-fluid-state pet edible can product with black sensory color between solid and liquid is prepared through a specific processing technology, so that the problem of uniformity of the sensory characteristics of the traditional pet edible can product is solved, meanwhile, the semi-fluid state between the solid and the liquid is combined with the eating habit of a pet, the licking of the pet is facilitated, the moisturizing effect is better achieved, and the palatability of the pet edible can is improved.

Description

Preparation method of canned cuttlefish juice for pets

Technical field

The invention belongs to the technical field of pet food preparation, and specifically relates to a preparation method of canned cuttlefish juice for pets.

Background technique

Cuttlefish juice is the ink sac of cuttlefish or squid. Cuttlefish juice is rich in mucopolysaccharides, which are important components of bones, blood vessels and skin. Clinical studies have shown that it has a certain effect on inhibiting cancer cells and can also prevent cancer. Cuttlefish juice also It is rich in calcium carbonate, which can inhibit gastric acid. At the same time, it increases the calcium content in the product. Although the color does not look good, its nutritional value is relatively high. Squid juice is also a valuable medicinal material and can be made into It is a hemostatic drug that can treat functional bleeding.

As the role of pets changes to become family members, people are more concerned about the health of their pets, and their requirements for the quality of pet food are becoming more and more stringent. Existing pet food cans are mainly made of livestock and poultry and their by-products as the main raw materials, and are evenly mixed with auxiliary materials, and are made into a solid meat-mashed product through processes such as filling, sealing, sterilization, and cooling. The disadvantage of the technology is that the sensory properties (color, state) of the product are relatively simple, and since the sensory state is mostly solid, there is also inconvenience in the process of pouring the product out for feeding. At the same time, it is not completely consistent with the pet's eating habits. .

At present, most canned pet products have a single sensory color or state, making it difficult to meet the consumption needs of pet owners. There is an urgent need to develop a canned pet product with a unique sensory color or state.

Contents of the invention

The object of the present invention is to provide a method for preparing canned cuttlefish juice for pet consumption.

In order to achieve the above objects, the technical solutions of the present invention are as follows:

A preparation method of canned cuttlefish juice for pets, including the following steps in sequence:

1) Crush the fish raw materials using a grinder;

2) Then mix the crushed fish raw materials with cuttlefish juice and auxiliary materials and stir evenly;

3) Then send it to the emulsifier for emulsification treatment;

4) Then use the filling machine for quantitative filling;

5) After filling, use a sealing machine to seal;

6) Put the sealed semi-finished product into a sterilization kettle for high-temperature sterilization, and accelerate pressure cooling after sterilization;

7) Place the sterilized semi-finished products into an insulated warehouse for insulation;

8) After the heat preservation is completed, it is cooled down and packaged. After completion, the finished canned cuttlefish juice is obtained.

Preferably, the fish raw material is tuna;

The excipients are whole goat milk powder, fish oil, guar gum and taurine;

Quality of fish raw materials: quality of cuttlefish juice: quality of auxiliary materials = (200-300): (5-25): (20-50).

Preferably, in step 6), the sterilization temperature is 118°C to 121°C, and the sterilization time is 30 to 50 minutes.

Preferably, in step 7), the insulation temperature is 37±2°C and the insulation time is 7 days.

Preferably, steps 2) and 3) also include: sterilizing the uniformly mixed raw materials in step 2), cleaning and drying the shells, then crushing the shells into powder, and then calcining the shell powder. , after the calcination is completed, calcined shell powder is obtained. The particles of calcined shell powder have a porous structure containing holes and channels. Then the calcined shell powder is added to the culture tank of fermentation bacteria, and then cultured for a period of time. During the culture process, the fermentation bacteria are adsorbed on the calcined The outer surface of the shell powder particles and the holes and channels in the calcined shell powder particles are drilled, and then the culture liquid in the culture tank is filtered. After filtration, the calcined shell powder and filtrate with fermentation bacteria are obtained, and then the Add calcined shell powder with fermentation bacteria to the sterilized raw materials, then stir and mix evenly;

The step between step 3) and step 4) also includes: obtaining a semi-finished product in a semi-fluid state between solid and liquid after emulsification, and then leaving the semi-finished product to stand and keep warm for a period of time to perform fermentation processing.

Preferably, the shells are crushed into spherical powder with a particle size of 0.5-1.3 mm.

Preferably, the calcination is light calcination, specifically: first heat the shell powder to 255°C-275°C and keep it warm for 1h-2h;

Then heat the shell powder to 600℃-650℃ and keep it for 3h-5h; control the calcined shell powder to be a spherical powder with a particle size of 0.3-0.9mm, and the inner diameter of the holes and channels in the particles of the calcined shell powder is 20-50μm. The length is 50-200μm.

This application has achieved the following beneficial technical effects:

The core key points in this application are cuttlefish juice, sensory properties, eating habits, replenishing water, and improving palatability; the present invention uses tuna and cuttlefish juice as the main raw materials, and uses a specific processing technology to produce a sensory color of black, between solid Canned pet food products in a semi-fluid state between solid and liquid, the sensory color is black, which improves the singleness of the sensory characteristics (color) of traditional canned pet food products. At the same time, the semi-fluid state between solid and liquid It is more combined with the pet's eating habits, making it easier for the pet to lick, better achieving the hydration effect, and improving the palatability of the pet's canned food. The product can be fed alone, mixed with dry food or freeze-dried products.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. The described embodiments are only some, not all, of the embodiments of the present invention. Therefore, based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts fall within the scope of protection of the present invention.

This application provides a method for preparing canned cuttlefish juice for pets, including the following steps in sequence:

1) Crush the fish raw materials using a grinder;

2) Then mix the crushed fish raw materials with cuttlefish juice and auxiliary materials and stir evenly;

3) Then send it to the emulsifier for emulsification treatment;

4) Then use the filling machine for quantitative filling;

5) After filling, use a sealing machine to seal;

6) Put the sealed semi-finished product into a sterilization kettle for high-temperature sterilization, and accelerate pressure cooling after sterilization;

7) Place the sterilized semi-finished products into an insulated warehouse for insulation;

8) After the heat preservation is completed, it is cooled down and packaged. After completion, the finished canned cuttlefish juice is obtained.

In one embodiment of the present application, the fish raw material is tuna;

The excipients are whole goat milk powder, fish oil, guar gum and taurine;

Quality of fish raw materials: quality of cuttlefish juice: quality of auxiliary materials = (200-300): (5-25): (20-50).

In one embodiment of the present application, in step 6), the sterilization temperature is 118°C to 121°C, and the sterilization time is 30 to 50 minutes.

In one embodiment of the present application, in step 7), the holding temperature is 37±2°C, and the holding time is 7 days.

The core key points and protection points of the present invention are:

(1). The added cuttlefish juice gives the product a unique sensory color and flavor;

(2). The formula of the added raw and auxiliary materials and the preparation method to achieve a semi-fluid state between solid and liquid.

At present, in order to better digest and absorb nutrients, reduce feeding costs, etc., meat, plants, etc. are no longer directly fed to animals, but meat, plants, etc. are first fermented and pre-processed, for example: cattle The feed that the sheep eat is first treated with green storage (fermentation), and the milk is first emulsified and fermented to become yogurt, as well as fermented wine and beer, as well as fermented Chinese medicine, etc.;

For this reason, the present application, between step 2) and step 3) also includes: sterilizing the uniformly mixed raw materials in step 2), cleaning and drying the shells, then crushing the shells into powder, and then grinding the shells into powder. The powder is calcined. After the calcination is completed, the calcined shell powder is obtained. The particles of the calcined shell powder have a porous structure containing holes and channels. The calcined shell powder is then added to the culture tank of the fermentation bacteria, and then cultured for a period of time. During the culture process, the fermentation bacteria It is adsorbed on the outer surface of the particles of calcined shell powder and drilled into the holes and channels in the particles of calcined shell powder. Then the culture liquid in the culture tank is filtered. After filtration, the calcined shell powder and filtrate with fermentation bacteria are obtained. , then add the calcined shell powder with fermentation bacteria to the sterilized raw materials, and then stir and mix evenly;

The step between step 3) and step 4) also includes: obtaining a semi-finished product in a semi-fluid state between solid and liquid after emulsification, and then leaving the semi-finished product to stand and keep warm for a period of time to perform fermentation processing;

Here, this application adds fermentation bacteria to ferment raw materials such as fish meat, cuttlefish juice and auxiliary materials. After fermentation, it is more conducive to the digestion and absorption of nutrients by pets, reducing feeding costs and improving taste;

Furthermore, due to the need for emulsification treatment, emulsification is to add appropriate surfactants to form an emulsion under strong stirring. This process is called emulsification, that is, emulsification requires more intense stirring, and the stirring intensity and speed of emulsification are higher than those of ordinary stirring and mixing. The stirring intensity and rotational speed are much higher, which creates a problem: the cells of soft and fragile fermentation bacteria will be directly or indirectly destroyed by the strong emulsification stirring shear force, causing the death of the fermentation bacteria, and then unable to Then carry out fermentation treatment;

For this reason, here, each particle of calcined shell powder with a porous structure is used as a protective shell for fermentation bacteria, similar to an artificial reef artificially set up in the sea to provide reproduction, growth, and protection for fish, etc. Oysters and other shellfish add a hard shell to themselves as an outer protective shell to protect the soft inner soft body. During the cultivation process in the culture tank, due to the strong adsorption force of the porous structure of the calcined shell powder, the fermentation process occurs during the cultivation process. The bacteria are adsorbed on the outer surface of the calcined shell powder particles, and because the calcined shell powder particles contain holes and channels, the fermenting bacteria drill into the holes and channels in the calcined shell powder particles during the culture process, and then follow-up Filter, add only calcined shell powder without adding culture liquid to the raw material, that is, only use the fermentation bacteria that have been adsorbed and drilled into the calcined shell powder, and have reproduced and grown in the holes in the calcined shell powder to ferment the raw material. The hard calcined shell powder serves as an outer protective shell to better protect the adsorbed and fermented bacteria hidden in the calcined shell powder from being destroyed or even killed by the high-intensity stirring of the emulsification, thereby realizing the integration of the calcined shell powder with The fermentation bacteria are well physically protected, achieving the purpose of protecting, multiplying and increasing the number of fermentation bacteria;

Furthermore, the rich calcium in shells can supplement pets’ calcium, and the vitamins, zinc, selenium, large amounts of iron, taurine and other nutrients in shells can more comprehensively and abundantly supplement the nutritional needs of pets;

Furthermore, emulsification crushes large pieces of raw materials into a semi-fluid state between solid and liquid. Obviously, this semi-fluid state is more suitable for fermentation bacteria to eat, and thus more suitable for fermentation bacteria to reproduce and grow, and emulsification High-intensity stirring also mixes the raw materials and the calcined shell powder with fermentation bacteria more evenly, that is, the raw materials and the fermentation bacteria are mixed more evenly, resulting in no fermentation dead corners, thereby improving the fermentation efficiency and fermentation effect, that is, emulsification, fermentation bacteria, and Calcined shell powder and the protective shell are in a complementary relationship, utilizing each other and promoting each other, ultimately achieving efficient and high-quality fermentation;

Furthermore, since the fermentation of the above-mentioned fermentation bacteria requires a suitable pH, it usually requires a slightly acidic fermentation environment. However, as the fermentation time increases, the number of fermentation bacteria increases, resulting in a lower pH of the fermentation liquid. On the contrary, it will cause It is too acidic and affects the subsequent fermentation process, and because the original fermented canned product is too acidic, the pet tastes bad and does not like to eat it. Therefore, since the calcined shell powder is alkaline, a little bit of the calcined shell powder needs to be added. , but do not add too much, add less calcined shell powder. Firstly, it can neutralize and adjust the pH value of the fermentation liquid during the fermentation process to avoid being too acidic, which will significantly affect the fermentation process of the fermentation bacteria. Secondly, it can neutralize the acidity in the finished canned product. It makes the finished canned product less sour, improves the taste, and makes pets like to eat it; therefore, it is preferred that the added amount of calcined shell powder is 0.5wt%-1wt% of the mixed mass of fish raw materials, cuttlefish juice and auxiliary materials, just like home fermentation It is the same as making steamed buns from the dough. Depending on the taste or personal preference, you need to add yeast to the flour and then add some edible alkali or baking soda to make the steamed buns less sour; adding a small amount of calcined shell powder makes the filtered The number of fermentation bacteria on the calcined shell powder is not too large, which makes the fermentation can of the present application a slight fermentation can or a light fermentation can.

In one embodiment of the present application, the shells are crushed into spherical powder with a particle size of 0.5-1.3 mm.

In one embodiment of the present application, the calcination is light calcination, specifically: first, heat the shell powder to 255°C-275°C and keep it warm for 1h-2h;

Then heat the shell powder to 600℃-650℃ and keep it for 3h-5h; control the calcined shell powder to be a spherical powder with a particle size of 0.3-0.9mm, and the inner diameter of the holes and channels in the particles of the calcined shell powder is 20-50μm. Length is 50-200μm;

Light burning retains more calcium carbonate and reduces the calcium oxide content, making the calcined shell powder less alkaline, which facilitates fermentation and adjusts the taste of the can.

In this application, the raw materials mixed evenly in step 2) are sterilized between step 2) and step 3). This sterilization belongs to food sterilization. There are many sterilization methods for food. For sterilization methods of external contamination of food, there are Ultraviolet disinfection, ozone disinfection, dynamic food sterilizer, plasma diffusion technology, etc. The sterilization methods for internal contamination of food include microwave sterilization, genetic sterilization, electron beam sterilization, magnetic sterilization, resistance heating sterilization, pasteurization, overheating Steam sterilization technology, ultra-high temperature instant sterilization (UHT), radiation sterilization technology, ultra-high pressure sterilization technology, ultrasonic sterilization technology, etc.; when high-temperature sterilization is used for sterilization here, it must wait until cooling after high-temperature sterilization Then add fermentation bacteria to prevent high temperature from affecting the reproduction and growth of fermentation bacteria.

In this application, shells are composed of about 95% CaCO ₃ and about 5% organic matter; organic matter is composed of proteins, glycoproteins, polysaccharides, chitin and lipids; further research shows that shells mainly contain calcium, carbon, oxygen , hydrogen, strontium, magnesium and other elements; preferably, marine shells among seashells are used in this application, and oyster shells are more preferably used.

In this application, the fermentation bacteria are preferably feed fermentation bacteria cultured from feed fermentation bacteria strains used in livestock and poultry breeding industries. Feed fermentation bacteria strains are widely available in the market. Feed fermentation bacteria strains such as EM bacteria Feed fermentation bacteria include Bifidobacterium, Lactobacillus, Bacillus (Bacillus licheniformis, Bacillus subtilis, Bacillus colloidalis, Bacillus thuringiensis, etc.), photosynthetic bacteria, yeast, actinomycetes, and acetic acid bacteria. one or more types.

In this application, for example, since the cell width (diameter) of yeast is about 2-6 μm and the length is 5-30 μm, and the individual shapes include spherical, oval, elliptical, columnar and sausage-shaped, etc., yeast is a single-cell microorganism and belongs to Fungi of higher microorganisms; in view of the cell size of yeast and other fermentation bacteria, in order to enable the fermentation bacteria to be adsorbed on the outer surface of the calcined shell powder particles during the culture process, the fermentation bacteria can penetrate into the calcined shell powder particles during the culture process. Among the holes and channels in the shell powder, the outer surface area of the particles that need to be calcined is large enough, and the inner diameter and length of the holes and channels in the particles that need to be calcined are large enough. These two dimensions are divided into two dimensions: shell crushing and calcining. Process control, controlling and optimizing the above-mentioned process parameters of shell crushing and calcination can achieve the above-mentioned fermentation bacteria to be adsorbed on the outer surface of the particles and drilled into the holes and channels of the particles.

The methods and devices not described in detail in the present invention are all existing technologies and will not be described again.

In order to better understand the present invention, the present invention will be further described in detail through the following examples, but they should not be understood as limitations of the present invention. For some non-essential improvements and adjustments made by those skilled in the art based on the above-mentioned content of the invention, It is also considered to fall within the protection scope of the present invention.

Example 1

A preparation method of canned cuttlefish juice for pets, including the following steps in sequence:

1) Raw material processing: crush the fish raw materials using a grinder;

2) Ingredient mixing: Mix the crushed fish raw materials with cuttlefish juice and auxiliary ingredients and stir evenly;

The raw material of fish meat is tuna;

The excipients are 1 part by mass of whole goat milk powder, 1 part by mass of fish oil, 1 part by mass of guar gum and 1 part by mass of taurine;

Quality of fish raw materials: quality of cuttlefish juice: quality of accessories = 260:20:20;

3) Emulsification: Send the raw materials evenly mixed in step 2) into an emulsifier for emulsification treatment;

4) Filling: Use a filling machine to quantitatively fill the emulsified material in step 3);

5) Sealing: Use a sealing machine to seal after filling;

6) Sterilization: Put the sealed semi-finished product into a sterilization kettle for high-temperature sterilization. After sterilization, accelerate the pressure cooling;

In step 6), the sterilization temperature is 120°C and the sterilization time is 50 minutes;

7) Insulation: Place the sterilized semi-finished products into an insulated warehouse for insulation;

In step 7), the insulation temperature is 37±2°C and the insulation time is 7 days;

8) Packaging: After the heat preservation is completed, it is cooled down and packaged. After completion, the finished canned cuttlefish juice is obtained.

Example 2

A preparation method of canned cuttlefish juice for pets, including the following steps in sequence:

1) Crush the fish raw materials using a grinder;

2) Then mix the crushed fish raw materials with cuttlefish juice and auxiliary materials and stir evenly;

The raw material of fish meat is tuna;

The excipients are 1 part by mass of whole goat milk powder, 1 part by mass of fish oil, 1 part by mass of guar gum and 1 part by mass of taurine;

Quality of fish raw materials: quality of cuttlefish juice: quality of auxiliary materials = 240:25:20;

The steps between step 2) and step 3) also include: sterilizing the uniformly mixed raw materials in step 2), cleaning and drying the shells, then crushing the shells into powder, and then calcining the shell powder, and the calcining is completed Finally, calcined shell powder is obtained. The particles of calcined shell powder have a porous structure containing holes and channels. Then the calcined shell powder is added to the culture tank of the fermentation bacteria, and then cultured for a period of time. During the culture process, the fermentation bacteria are adsorbed on the surface of the calcined shell powder. The outer surface of the particles and the holes and channels in the particles of calcined shell powder are drilled, and then the culture liquid in the culture tank is filtered. After filtration, the calcined shell powder and filtrate with fermentation bacteria are obtained, and then the sterilized Add calcined shell powder with fermentation bacteria to the raw materials, then stir and mix evenly;

Crush the shells into spherical powder with a particle size of 0.5-1.0mm;

Calcination is light burning, specifically: first heat the shell powder to 265℃-275℃ and keep it warm for 1.5h;

Then heat the shell powder to 630℃-650℃ and keep it for 4 hours; control the calcined shell powder to be a spherical powder with a particle size of 0.4-0.9mm, and the inner diameter of the holes and channels in the particles of the calcined shell powder is 30-50 μm and the length is 100-200μm;

3) Then send it to the emulsifier for emulsification treatment;

The step between step 3) and step 4) also includes: obtaining a semi-finished product in a semi-fluid state between solid and liquid after emulsification, and then leaving the semi-finished product to stand and keep warm for a period of time to perform fermentation processing;

4) Then use the filling machine for quantitative filling;

5) After filling, use a sealing machine to seal;

6) Put the sealed semi-finished product into a sterilization kettle for high-temperature sterilization, and accelerate pressure cooling after sterilization;

In step 6), the sterilization temperature is 118°C and the sterilization time is 30 minutes;

7) Place the sterilized semi-finished products into an insulated warehouse for insulation;

In step 7), the insulation temperature is 37±2°C and the insulation time is 7 days;

8) After the heat preservation is completed, it is cooled down and packaged. After completion, the finished canned cuttlefish juice is obtained.

The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be practiced in other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (7)

1. The preparation method of the cuttlefish can for pets is characterized by comprising the following steps in sequence:

1) Pulverizing fish raw material with pulverizer;

2) Then mixing and stirring the crushed fish raw material, cuttlefish juice and auxiliary materials uniformly;

3) Then feeding the mixture into an emulsifying machine for emulsification treatment;

4) Then quantitatively filling by using a filling machine;

5) Sealing by using a sealing machine after filling;

6) Placing the semi-finished product after sealing into a sterilizing kettle for high-temperature sterilization, and accelerating pressurizing and cooling after sterilization is finished;

7) Placing the sterilized semi-finished product into a heat preservation warehouse for heat preservation;

8) And (5) after the heat preservation is finished, taking out of the warehouse, cooling, and packaging to obtain the finished canned cuttlefish juice.

2. The method for preparing canned cuttlefish juice for pet animals according to claim 1, wherein the fish meat is tuna;

the auxiliary materials are full-fat goat milk powder, fish oil, guar gum and taurine;

the quality of fish raw materials: the quality of the cuttlefish juice: the mass of the auxiliary materials is = (200-300), the mass of the auxiliary materials is (5-25), and the mass of the auxiliary materials is (20-50).

3. The method for preparing canned cuttlefish juice for pet according to claim 1, wherein in the step 6), the sterilization temperature is 118-121 ℃ and the sterilization time is 30-50 min.

4. The method of claim 1, wherein in step 7), the temperature is 37±2 ℃ and the time is 7 days.

5. The method for preparing canned cuttlefish juice for pet food of claim 1, further comprising, between step 2) and step 3): sterilizing the uniformly mixed raw materials in the step 2), cleaning the shells, sun-drying, crushing the shells into powder, calcining the shell powder to obtain calcined shell powder, adding the calcined shell powder into a culture tank of zymophyte, culturing for a period of time, adsorbing zymophyte on the outer surfaces of the particles of the calcined shell powder and in the holes and the pore canals drilled in the particles of the calcined shell powder, filtering the culture solution in the culture tank to obtain calcined shell powder and filtrate with zymophyte, adding the calcined shell powder with zymophyte into the sterilized raw materials, and stirring and mixing uniformly;

the method further comprises the following steps between the step 3) and the step 4): and (3) emulsifying to obtain a semi-finished product in a semi-fluid state between solid and liquid, and then standing the semi-finished product for a period of time for fermentation treatment.

6. The method for preparing canned cuttlefish juice for pet animals according to claim 5, wherein the shells are pulverized into spherical powder having a particle size of 0.5-1.3 mm.

7. The method for preparing the canned cuttlefish juice for pet food as claimed in claim 5, wherein the calcination is light burning, specifically: firstly, heating shell powder to 255-275 ℃, and preserving heat for 1-2 h;

then heating the shell powder to 600-650 ℃, and preserving heat for 3-5 h; the calcined shell powder is controlled to be spherical powder with the particle diameter of 0.3-0.9mm, the inner diameter of holes and pore channels in the particles of the calcined shell powder is 20-50 mu m, and the length is 50-200 mu m.