CN102960543B - Edible mousse can for pet and manufacturing method thereof - Google Patents
Edible mousse can for pet and manufacturing method thereof Download PDFInfo
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- CN102960543B CN102960543B CN201210467613.7A CN201210467613A CN102960543B CN 102960543 B CN102960543 B CN 102960543B CN 201210467613 A CN201210467613 A CN 201210467613A CN 102960543 B CN102960543 B CN 102960543B
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Abstract
The invention relates to an edible mousse can for a pet and a manufacturing method thereof. The edible mousse can is characterized by being prepared from the following raw materials in parts by weight: 100-150 parts of edible meat, 120-200 parts of water, 5-8 parts of corn starch, 1-3 parts of carrageenan, 1-4 parts of peanut protein, 0.5-1.5 parts of guar gum and 0.5-1 part of compound phosphate. The manufacturing method of the edible mousse can for the pet is characterized by comprising the following steps of: machining the washed edible meat into muddy flesh to be uniformly mixed with other raw materials; and then, carrying out a series of operation of emulsifying, evacuating, filling, sealing the opening, sterilizing and keeping the heat. The shape of the edible mousse can is whole so as to avoid inconvenience for feeding a soup type can and be good for an owner to operate. According to the edible mousse can disclosed by the invention, the taste and the mouth feeling are different from those of a previous product; the selection of the pet is enriched and the appetite is increased; and meanwhile, the intimacy of the pet and the owner is increased.
Description
Technical field
The present invention relates to a kind of pets Mu Si can and preparation method thereof, relate in particular to a kind of pets Mu Si can that meat (chicken, duck, the flesh of fish etc.) is primary raw material and preparation method thereof of take.Belong to pet food and preparation method thereof technical field.
Background technology
At present, the pet quantity of raising is both at home and abroad increasing, and to pet food, especially the demand of pet can is also increasing, and pet food industry is in the good situation of high speed development.But the pet can kind that each manufacturer produces is at present more dull, and profile is coarse, this makes the attraction of product not enough, on balanced in nutrition and mouthfeel taste, all has defect.
Summary of the invention
The object of the invention is to solve the deficiency of above-mentioned prior art existence and a kind of pets Mu Si can and preparation method thereof is provided, the present invention adopts new formula rate to make distinguished new products of mouthfeel taste, filled up the blank field of pet food, when having met the nutritional need of pet, in mouthfeel, also can improve the appetite of pet.The fine and smooth soft mouthfeel of the present invention does not have full grown pup especially suitable for tooth mobility and aged dog and the tooth of suffering from periodontitis, has avoided hard food to chew and can only swallow the dyspeptic problem of bringing.
Object of the present invention can be achieved by the following measures:
A Mu Si can, special character is by the raw material of following weight proportion formulated:
100～150 parts of edible meat, 120～200 parts, water, 5～8 parts of cornstarch, 1～3 part of carragheen, 1～4 part of peanut protein, 0.5～1.5 part of guar gum, 0.5～1 part of composite phosphate.
In order further to realize object of the present invention, described edible meat is at least one in chicken, duck, the flesh of fish;
In order further to realize object of the present invention, a kind of raw material of pets Mu Si can also comprises at least one in following additive:
0.01～0.1 part of natrium nitrosum, 0.1～0.6 part of red yeast rice.
A preparation method for pets Mu Si can, is the edible meat of cleaning to be processed into muddy flesh then mix with other raw materials, then after Over emulsfication-find time-filling-sealing-sterilization-insulation sequence of operations, packs and makes;
Special character is that its concrete steps are as follows:
First step raw material is processed: edible meat cleans up;
In order further to realize object of the present invention, described edible meat can adopt freezing edible meat, when raw material is processed, need naturally thaw by freezing meat microwave thawing or under 0～10 ℃ of condition;
Second step cuts: above-mentioned edible meat and natrium nitrosum and red yeast rice (can not adding while having) are mixed to pour into and in cutmixer, cut into uniform muddy flesh;
The 3rd step batching stirs: by all batchings mixing and stirring in proportion;
In order further to realize object of the present invention, the batching whipping process of the 3rd described step comprises:
First cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally adds muddy flesh, mixes to material evenly without caking;
The 4th step emulsification: the material stirring is carried out in mulser to emulsification;
In order further to realize object of the present invention, the emulsification of the 4th described step: carry out emulsification in mulser, guarantee the material uniform and smooth after emulsification;
The 5th step is found time: the material that emulsification is good is found time in the mixer of finding time;
In order further to realize object of the present invention, the finding time of the 5th described step: require vacuum to be not less than 0.08MPa, the time is no less than 90s;
The 6th step is filling: pour the material of finding time into bottle placer, carry out quantitative filling;
The 7th step sealing: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: by the product sterilization in steam-type sterilization kettle after sealing;
In order further to realize object of the present invention, the bactericidal formula of the 8th described step sterilization is the min/ (110-130) ℃ of the min of (12-18) min-(40-60)-(12-18), and the cooling 0.12MPa of back-pressure, is cooled to 35～40 ℃ of pot interior water temperatures and takes the dish out of the pot;
The 9th step insulation: the product that sterilization is good is incubated in heat room, 35～40 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
A kind of pets Mu Si of the present invention can and preparation method thereof, can produce following good effect compared with the prior art: the present invention is pet food and the processing and fabricating method thereof of new profile and mouthfeel, profile of the present invention is whole, avoid the feeding inconvenience of soup juice type can, be beneficial to owner's operation.And taste mouthfeel of the present invention is different from existing product, has enriched the selection of pet, increase appetite, increase the intimate sense between pet and owner simultaneously.Raw material of the present invention---edible meat accounting in product is very large, has the incomparable advantage of other products aspect palatability, and nutritious, can meet pet growth needs.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention to be further described.
Embodiment 1
A Mu Si can, formulated by the raw material of following weight proportion:
Chicken 100kg, water 120kg, cornstarch 5kg, carragheen 1kg, peanut protein 1kg, guar gum 0.5kg, composite phosphate 0.5kg.
A preparation method for pets Mu Si can, is the edible meat of cleaning to be processed into muddy flesh then mix with other raw materials, then after Over emulsfication-find time-filling-sealing-sterilization-insulation sequence of operations, packs and makes;
Its concrete steps are as follows:
First step raw material is processed: chicken is cleaned up;
Second step cuts: the chicken after cleaning is poured into and in cutmixer, cut into uniform minced chicken meat;
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add minced chicken meat, mix to material evenly without caking;
The 4th step emulsification: the material stirring is carried out in mulser to emulsification; Guarantee the material uniform and smooth after emulsification;
The 5th step is found time: the material that emulsification is good is found time in the mixer of finding time; Requirement vacuum is 0.08MPa, time 90s;
The 6th step is filling: pour the material of finding time into bottle placer, carry out quantitative filling;
The 7th step sealing: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: by the product sterilization in steam-type sterilization kettle after sealing, bactericidal formula is 12min-40min-12min/110 ℃, and the cooling 0.12MPa of back-pressure is cooled to 35 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 35 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Embodiment 2
A Mu Si can, formulated by the raw material of following weight proportion:
Freezing duck 150kg, water 200kg, cornstarch 8kg, carragheen 3kg, peanut protein 4kg, guar gum 1.5kg, composite phosphate 1kg, natrium nitrosum 0.1kg, red yeast rice 0.6kg.
Its concrete steps are as follows:
First step raw material is processed: freezing duck is naturally thawed at 0～10 ℃ 15 hours～24 hours, the duck after thawing is cleaned up;
Second step cuts: the duck after cleaning is poured into together with red yeast rice with natrium nitrosum and in cutmixer, cut into uniform duck mud;
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add minced chicken meat, mix to material evenly without caking;
The 4th step emulsification: the material stirring is carried out in mulser to emulsification; Guarantee the material uniform and smooth after emulsification;
The 5th step is found time: the material that emulsification is good is found time in the mixer of finding time; Require vacuum 0.09MPa, time 100s;
The 6th step is filling: pour the material of finding time into bottle placer, carry out quantitative filling.Tank type 732, net weight 85g;
The 7th step sealing: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: by the product sterilization in steam-type sterilization kettle after sealing, bactericidal formula is 18min-60min-18min/130 ℃, and the cooling 0.12MPa of back-pressure is cooled to 45 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 40 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Embodiment 3
Raw material is prepared:
Frozen chicken brisket 130kg, cornstarch 6.4kg, carragheen 2.5kg, peanut protein 2kg guar gum 1kg, composite phosphate 0.6kg, water 180kg.
First step raw material is processed: frozen chicken brisket is naturally thawed 15～24 hours at 0～10 ℃, clean up.
Second step cuts: the Fresh Grade Breast after thawing is poured into and in cutmixer, cut meat mud.
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add minced chicken meat, mix to material evenly without caking; .
The 4th step emulsification: the material of mixing and stirring is directly poured into and carried out emulsification in mulser.
The 5th step is found time: the material after emulsification is found time in de-airing mixer, vacuum >=0.1MPa, time >=90s.
The 6th step is filling: the complete material of finding time is poured in bottle placer, carried out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And check sealing situation, ensure quality.
The 8th step sterilization: the can of sealing mouth is carried out to sterilization in steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and the cooling 0.12MPa of back-pressure is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Embodiment 4
Raw material is prepared:
Freezing duck brisket 150kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 1kg composite phosphate 0.6kg natrium nitrosum 0.029kg water 160kg
First step raw material is processed: freezing duck brisket is naturally thawed 15～24 hours at 0～10 ℃, clean up.
Second step cuts: the duck brisket after thawing is poured in cutmixer, added natrium nitrosum, cut meat mud.
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add duck brisket mud, mix to material evenly without caking.
The 4th step emulsification: the material of mixing and stirring is directly poured into and carried out emulsification in mulser.
The 5th step is found time: the material after emulsification is found time in de-airing mixer, vacuum >=0.11MPa, time >=90s.
The 6th step is filling: the complete material of finding time is poured in bottle placer, carried out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And check sealing situation, ensure quality.
The 8th step sterilization: the can of sealing mouth is carried out to sterilization in steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and the cooling 0.12MPa of back-pressure is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Embodiment 5
The freezing tuna 62.5kg of frozen chicken brisket 66kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 0.9kg composite phosphate 0.6kg red yeast rice 0.2kg water 181kg
First step raw material is processed: frozen chicken brisket is naturally thawed 15～24 hours at 0～10 ℃, clean up.
Second step cuts: the Fresh Grade Breast after thawing and freezing tuna are poured into respectively in cutmixer, added after red yeast rice, cut meat mud.
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add frozen chicken brisket mud and freezing tuna muddy flesh, mix to material evenly without caking; .
The 4th step emulsification: the material of mixing and stirring is directly poured into and carried out emulsification in mulser.
The 5th step is found time: the material after emulsification is found time in de-airing mixer, vacuum >=0.12MPa, time >=90s.
The 6th step is filling: the complete material of finding time is poured in bottle placer, carried out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And check sealing situation, ensure quality.
The 8th step sterilization: the can of sealing mouth is carried out to sterilization in steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and the cooling 0.12MPa of back-pressure is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Embodiment 6
Raw material is prepared:
Blood color flesh 125kg cornstarch 6.4kg carragheen 2.5kg peanut protein 2kg guar gum 0.8kg composite phosphate 0.6kg water 160kg
First step raw material is processed: freezing blood color flesh is cleaned up.
Second step cuts: freezing blood color flesh is poured in cutmixer, cut meat mud.
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add blood color flesh mud, mix to material evenly without caking; .
The 4th step emulsification: the material of mixing and stirring is directly poured into and carried out emulsification in mulser.
The 5th step is found time: the material after emulsification is found time in de-airing mixer, vacuum >=0.09MPa, time >=90s.
The 6th step is filling: the complete material of finding time is poured in bottle placer, carried out quantitative filling.Tank type: 732 types, net weight: 85g.
The 7th step sealing: tank mouth material is cleaned out, sealed.And check sealing situation, ensure quality.
The 8th step sterilization: the can of sealing mouth is carried out to sterilization in steam-type sterilization kettle.Bactericidal formula is 15min-50min-15min/118 ℃, and the cooling 0.12MPa of back-pressure is cooled to 40 ℃ of pot interior water temperatures and takes the dish out of the pot.
The 9th step insulation: the product that sterilization is good is incubated in heat room, 37 ± 2 ℃ of temperature, insulation sennight;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
Claims (7)
1. a preparation method for pets Mu Si can, comprises the raw material of following weight proportion:
100～150 parts of edible meat, 120～200 parts, water, 5～8 parts of cornstarch, 1～3 part of carragheen, 1～4 part of peanut protein, 0.5～1.5 part of guar gum, 0.5～1 part of composite phosphate, 0.01～0.1 part of natrium nitrosum, 0.1～0.6 part of red yeast rice;
It is characterized in that the edible meat of cleaning is processed into muddy flesh then to be mixed with other raw materials, then packs and makes after Over emulsfication-find time-filling-sealing-sterilization-insulation sequence of operations;
Concrete steps are as follows:
First step raw material is processed: edible meat cleans up;
Second step cuts: above-mentioned edible meat and natrium nitrosum and red yeast rice are mixed to pour into and in cutmixer, cut into uniform muddy flesh;
The 3rd step batching stirs: by all batchings mixing and stirring in proportion;
The 4th step emulsification: the material stirring is carried out in mulser to emulsification;
The 5th step is found time: the material that emulsification is good is found time in the mixer of finding time;
The 6th step is filling: pour the material of finding time into bottle placer, carry out quantitative filling;
The 7th step sealing: cleaning tank mouth material, guarantee seal quality;
The 8th step sterilization: by the product sterilization in steam-type sterilization kettle after sealing;
The 9th step insulation: the product that sterilization is good is incubated sennight in heat room;
The tenth step packing: the product being up to the standards is carried out to quantitative package, warehouse-in.
2.
as claimed in claim 1a preparation method for pets Mu Si can, is characterized in that described edible meat is at least one in chicken, duck, the flesh of fish.
3. a kind of preparation method of pets Mu Si can as claimed in claim 1, is characterized in that
First step raw material is processed: described edible meat can adopt freezing edible meat, when raw material is processed, need naturally thaw by freezing meat microwave thawing or under 0～10 ℃ of condition.
4. a kind of preparation method of pets Mu Si can as claimed in claim 1, is characterized in that
The 3rd step batching stirs: first cornstarch and peanut protein water are dissolved, remaining water is all poured in mixer, in mixer, order is added cornstarch and the peanut protein after guar gum, composite phosphate, carragheen, dissolving, finally add muddy flesh, mix to material evenly without caking.
5. a kind of preparation method of pets Mu Si can as claimed in claim 1, is characterized in that
The 5th step is found time: require vacuum to be not less than 0.8MPa, the time is no less than 90s.
6. a kind of preparation method of pets Mu Si can as claimed in claim 1, is characterized in that
The 8th step sterilization: bactericidal formula is the min/ (110-130) ℃ of the min of (12-18) min-(40-60)-(12-18), and the cooling 0.12MPa of back-pressure, is cooled to 35～40 ℃ of pot interior water temperatures and takes the dish out of the pot.
7. a kind of preparation method of pets Mu Si can as claimed in claim 1, is characterized in that
The 9th step insulation: 35～40 ℃ of temperature, insulation sennight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210467613.7A CN102960543B (en) | 2012-11-19 | 2012-11-19 | Edible mousse can for pet and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210467613.7A CN102960543B (en) | 2012-11-19 | 2012-11-19 | Edible mousse can for pet and manufacturing method thereof |
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| CN102960543A CN102960543A (en) | 2013-03-13 |
| CN102960543B true CN102960543B (en) | 2014-02-12 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300217B (en) * | 2013-06-25 | 2014-06-04 | 烟台中宠食品有限公司 | Pet snack and preparation method thereof |
| CN103392912A (en) * | 2013-06-26 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | Canned food for pets and preparation method thereof |
| TWI634845B (en) * | 2016-12-27 | 2018-09-11 | 信元製藥股份有限公司 | Homogeneous mud-like pet meal and manufacturing method thereof |
| CN106490374A (en) * | 2016-12-31 | 2017-03-15 | 烟台中宠宠物卫生用品有限公司 | The house pet of a kind of pulpous state house pet canned food and its making mixes meal with slurry |
| CN107373159A (en) * | 2017-09-06 | 2017-11-24 | 福建东山县海之星水产食品有限公司 | A kind of high calcium pet can and preparation method thereof |
| CN107467354A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of low fat pet can and preparation method thereof |
| CN113854402A (en) * | 2021-09-08 | 2021-12-31 | 广州粤创富科技有限公司 | Novel cat edible can and preparation method thereof |
| CN117581942A (en) * | 2023-12-21 | 2024-02-23 | 青岛欧乐宠物食品有限公司 | Preparation method of canned cuttlefish juice for pets |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4247562A (en) * | 1978-12-21 | 1981-01-27 | The Quaker Oats Company | Moist pet food with blood chunks and a fluid gravy system |
| GB2353200B (en) * | 1999-08-17 | 2003-02-26 | Nutrition Res Ltd | A process for the preparation of pet food |
| CN101703168B (en) * | 2009-10-30 | 2012-05-30 | 大连友兰企业集团有限公司 | Pasty pet canned food and preparation method thereof |
| CN101708033B (en) * | 2009-10-30 | 2013-03-13 | 大连友兰企业集团有限公司 | Chicken bone paste pet canned food and preparation method thereof |
| CN101703167B (en) * | 2009-10-30 | 2012-05-30 | 大连友兰企业集团有限公司 | Cat food canned food and preparation method thereof |
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Owner name: YANTAI CHINA PET FOODS GROUP CO., LTD. Free format text: FORMER NAME: YANTAI CHINA PET FOODS GROUP CO.,LTD. |
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Address after: 264003 Shandong Province, Yantai city Laishan District Puchang Road No. 16 Patentee after: Yantai Zhong Chong food limited company Address before: 264003 Shandong Province, Yantai city Laishan District Puchang Road No. 16 Patentee before: Yantai China Pet Foods Group Co.,Ltd. |