A multi-layered meat puree pet food and its preparation method

Abstract

This invention discloses a multi-layered meat puree pet food canned food and its preparation method, comprising at least one layer of puree liquid and at least one layer of separator membrane. Separators membranes are disposed between adjacent puree liquids to achieve stratification. This invention achieves multi-layered processing of pet food canned food through the use of separator membranes, allowing a single can to contain various ingredients of different colors, flavors, and nutritional components. It creatively produces stable, layered double- or multi-layered meat puree pet food canned food, greatly increasing the added value of pet food products and filling a market gap for such products. The prepared separator membrane has high formation efficiency and high mechanical strength, effectively protecting the integrity of the double- or multi-layered structure in the multi-layered meat puree pet food canned food, and also facilitates mechanized operation.

Description

Technical Field

[0001] This invention relates to the field of pet food technology, and in particular to a multi-layered meat puree pet food can and its preparation method. Background Technology

[0002] Currently, the known methods for preparing double- or multi-layer pet food cans are as follows: Step one, different layers of the can are achieved using a combination of different colored pure meat chunks, mixed meat chunks, or vegetable and fruit pieces, etc., with a colloidal solution; Step two, the bottom layer of the can uses a meat paste-like slurry, on which different colored pure meat chunks, mixed meat chunks, or vegetable and fruit chunks, etc., are added with a colloidal solution. Currently, there are almost no multi-layered meat paste-like pet food cans on the market, and the addition of different colored pure meat chunks, mixed meat chunks, or vegetable and fruit chunks to the can is mostly done manually or semi-automatically, requiring significant human intervention. Human intervention not only increases the chance of product contamination, but also makes product uniformity susceptible to subjective influences, and significantly increases product costs. Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a multi-layered meat puree pet food can, and also provides a method for preparing the multi-layered meat puree pet food can.

[0004] The technical solution adopted by the present invention to solve the above-mentioned technical problems is as follows:

[0005] A multi-layered meat puree pet food can includes at least one layer of puree liquid and at least one layer of separator membrane, wherein the separator membrane is disposed between adjacent puree liquids to achieve stratification between adjacent puree liquids.

[0006] Furthermore, the adjacent mud-like liquid refers to the layering of the liquid from the bottom up along the canning container.

[0007] Furthermore, the mud-like liquid is composed of mud-like meat, vegetables and / or fruits, and auxiliary materials, with a moisture content of 60%-90%; the auxiliary materials are starch, protein powder, water-retaining agents, palatability additives, pigments, etc., which are not limited here; the auxiliary materials are preferably in powder form, but can also be in granular form. In order to obtain a suitable moisture content of mud-like liquid, water can be selectively added for preparation.

[0008] Furthermore, the slurry-like liquid also includes chunks of meat, vegetables, and / or fruit; the meat, vegetables, and fruit can be fresh, frozen, cooked, or semi-cooked, and there is no limitation herein; to achieve a better layering effect, the volume of the chunks is 0.5m³. 3 The following are preferred shapes: circular, oval, and square blocks.

[0009] Furthermore, the adjacent slurry liquids can be composed of the same raw materials or different raw materials, and the slurry liquids composed of the same raw materials or different raw materials are separated by a separator membrane. For example, by combining different kinds of meat, vegetables and / or fruits with ingredients, slurry liquids with multiple nutritional components or multiple flavors can be prepared. The separator membrane allows multiple different raw materials to be filled in the same canned product to meet the nutritional or taste requirements of pets. For example, by adding different food colorings to the slurry liquid or by combining different fruits and vegetables, slurry liquids with different appearances and nutritional components can be prepared. The separator membrane allows multiple different raw materials to be filled in the same canned product. By using a transparent canning container, the different colored and clearly separated multi-layered contents can be clearly displayed to meet the nutritional, taste and / or novelty requirements of pets.

[0010] Furthermore, the separator membrane is a calcium alginate membrane.

[0011] The method for preparing the multi-layered meat puree pet food includes the following steps:

[0012] (1) Prepare mud-like liquid;

[0013] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0014] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0015] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0016] (5) Repeat this process until the required number of layers is met;

[0017] (6) Packaging and high-temperature sterilization.

[0018] Furthermore, the muddy liquid contains alginate, and the formation of a membrane layer in step (3) is achieved by uniformly spraying calcium salt onto the upper part of the muddy liquid to form a membrane layer. Preferably, when alginate is mixed into the muddy liquid, the mass concentration of alginate in the muddy liquid is 0.5%-3%.

[0019] Further, the method for forming a membrane layer in step (3) is as follows: a layer of alginate solution is uniformly sprayed onto the upper part of the mud-like liquid, and then a calcium salt solution is uniformly sprayed to form a membrane layer. Preferably, the mass concentration of alginate in the sprayed alginate solution is 2-10%; preferably, the sprayed calcium salt solution is a calcium salt aqueous solution with a mass concentration of 1-5%. The above concentrations can be achieved by heating or other measures if they are difficult to achieve, because the formation process of the calcium alginate membrane and the properties of the membrane after formation are almost unaffected by temperature fluctuations within the conventional processing temperature range of pet food. In order to improve the uniformity of spraying, the spray head used is preferably an atomizing spray head. The amount of spraying in the actual processing can be measured in terms of time. The preferred method for calculating the spraying time is: the amount of liquid sprayed on dry, clean glass can completely cover a certain area of ​​glass without the spray liquid covering the glass accumulating or flowing.

[0020] Furthermore, the alginate is one or more of sodium alginate, potassium alginate, and ammonium alginate.

[0021] Furthermore, the calcium salt is one or more of calcium chloride, calcium citrate, calcium gluconate, and calcium sulfate.

[0022] In the preparation process of the multi-layer meat puree pet food of this application, because the amount of liquid sprayed is not large, the actual spraying time is about 1 second. Moreover, the multiple micro atomizing nozzles used, including alginate solution nozzles, calcium salt solution nozzles, and acid gelatin solution nozzles, can be collected at the top of the pet food processing production line. Through the intelligent control system, the mechanized automatic or semi-automatic processing of multi-layer pet food cans can be realized.

[0023] During the preliminary research, the inventors of this application found that the existing method of using colloidal membranes to achieve layering between different layers of canned food could easily mix the contents of different layers by simply shaking the multi-layered meat puree pet food prepared in this way. Considering that canned food products need to undergo subsequent processing, storage and transportation after preparation, they will inevitably encounter shaking, vibration and even drops. Therefore, canned food prepared with the existing technology cannot actually achieve the layering effect.

[0024] Alginate, such as sodium alginate (SA), has excellent gelling and film-forming properties. This invention utilizes a method to form a separator membrane primarily composed of alginate and calcium salts between different layers of muddy liquid. This membrane forms rapidly, requiring only half a minute to form. Furthermore, the formed membrane is insoluble in water, colorless, and odorless, making it ideal for use as a separator between layers of high-water-content contents. Existing technologies using sodium alginate as the main material for membrane preparation typically involve mixing an aqueous alginate solution with calcium salts, followed by coating and film-forming processes. However, this method, when used in continuous canned product production, requires pre-fabricated membranes, necessitating manual application of the membrane into the cans during production. This severely restricts the production efficiency of multi-layer cans, and the extensive manual labor significantly increases processing costs.

[0025] This application innovatively utilizes a uniform spraying method when applying this separator membrane to multi-layer pet food products. This allows calcium salts to crosslink with alginate located in or attached to the surface of the slurry using a uniform mechanical spraying method, forming a separator membrane. Another layer of canned food contents is then mechanically filled onto the separator membrane, facilitating mechanized or semi-automatic processing. However, considering that the separator membrane is formed solely from alginate and calcium salts, relying solely on exogenous calcium... 2+ Cross-linked alginate hydrogel separators suffer from poor mechanical properties. Specifically, the separator structure is highly rigid and brittle, making it prone to breakage under vibration or shaking. This leads to the separator easily cracking under the uneven gravitational force of the upper can contents, causing mixing of the contents between different layers and hindering the interlayer separation function. To address this problem, this invention utilizes acid-processed gelatin, leveraging its cationic polymeric electrolyte properties to induce a polymeric electrolytic cross-linking between alginate and acid-processed gelatin, combining the Ca in the calcium salt... 2+ The cross-linking effect with alginate significantly improves the mechanical strength of the prepared separator membrane.

[0026] In the preparation of multi-layer meat puree pet food, this invention first mixes alginate into the slurry or evenly sprays alginate onto the top of the slurry. Then, calcium salt is sprayed onto the top of the slurry. To improve the mechanical strength of the separator membrane after formation, an acid-processed gelatin solution is sprayed again after the calcium salt is sprayed. The acid-processed gelatin solution is an aqueous solution of acid-processed gelatin, preferably with a mass concentration of 0.5-5%. However, in the above-mentioned production process of multi-layer meat puree pet food, the formation time of the separator membrane is relatively long. After spraying, the time required to form a separator membrane of a certain strength is approximately 5-15 minutes. One reason for this is the presence of Ca in the calcium salt. 2+The release time required is relatively long, and the efficiency of the polymerization and electrolytic cross-linking between alginate and acid-processed gelatin is greatly affected by pH. Therefore, waiting for the formation of the interlayer membrane becomes the biggest obstacle to the efficiency of multilayer pet food production.

[0027] This invention involves spraying a layer of activating liquid onto the top of a slurry mixture after spraying a calcium salt solution and before spraying an acid-processed gelatin solution. The activating liquid is preferably an aqueous solution of tartaric acid and / or citric acid with a mass concentration of 0.5-3%. This significantly enhances the formation of the separator membrane, improves its formation efficiency, and contributes to increasing its mechanical strength. One possible reason for this is that the activating liquid releases H... + Helps calcium salts contain calcium 2+ The dissociation of the alginate allows it to efficiently cross-link with sodium alginate; the pH of the surface spray solution is affected by H. + The release of [acid] drops below the isoelectric point of acid-processed gelatin, promoting the polymerization and electrolysis of acid-processed gelatin and alginate. This allows the time required to form a membrane of a certain strength after spraying to be controlled within 1 minute, significantly improving the preparation efficiency of multi-layer meat puree pet food cans.

[0028] Compared with the prior art, the beneficial effects of this invention are as follows:

[0029] (1) The multi-layer processing of pet canned food is achieved by setting up a diaphragm, so that a can of pet canned food can be filled with a variety of ingredients of different colors, flavors and nutritional components. This creatively produces double or multi-layer meat puree canned food with stable shape and distinct layers, which greatly improves the added value of pet canned food products and fills the gap in the market for such products.

[0030] (2) The prepared diaphragm membrane has high formation efficiency and high mechanical strength, which can effectively protect the integrity of the double or multi-layer structure in multi-layer meat puree pet food cans, and also helps to realize mechanized operation. Detailed Implementation

[0031] The technical solution of the present invention will be further described below with reference to specific embodiments.

[0032] Example 1: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0033] (1) Prepare mud-like liquid;

[0034] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0035] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0036] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0037] (5) Packaging and high-temperature sterilization.

[0038] Furthermore, the mud-like liquid contains alginate, and the mass concentration of alginate in the mud-like liquid is 0.5%-3%. The method for forming a membrane layer in step (3) is as follows: first, calcium salt is uniformly sprayed onto the upper part of the mud-like liquid, then an activation liquid is sprayed onto the upper part of the mud-like liquid, and finally an acid gelatin solution is sprayed onto the upper part of the mud-like liquid. Wait 20-60 seconds for the membrane layer to form. The sprayed calcium salt solution is an aqueous solution of calcium salt, and the mass concentration of the calcium salt solution is 1-5%. The activation liquid is an aqueous solution of tartaric acid and / or citric acid, and its mass concentration is 0.5-3%. The acid gelatin solution is an aqueous solution of acid gelatin, and its mass concentration is preferably 0.5-5%.

[0039] In this embodiment, sodium alginate is uniformly mixed in the mud-like liquid, and the mass concentration of sodium alginate in the mud-like liquid is 2%. The method for forming a membrane layer in step (3) is as follows: first, a calcium chloride solution with a mass concentration of 3% is uniformly sprayed onto the upper part of the mud-like liquid, then a layer of tartaric acid aqueous solution with a mass concentration of 1% is sprayed onto the upper part of the mud-like liquid, and finally a layer of acid gelatin solution with a concentration of 2% is sprayed onto the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0040] Example 2: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0041] (1) Prepare mud-like liquid;

[0042] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0043] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0044] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0045] (5) Packaging and high-temperature sterilization.

[0046] In this embodiment, ammonium alginate is uniformly mixed in the mud-like liquid, and the mass concentration of ammonium alginate in the mud-like liquid is 2%. The method for forming a membrane layer in step (3) is as follows: first, a calcium chloride solution with a mass concentration of 3% is uniformly sprayed onto the upper part of the mud-like liquid, then a layer of tartaric acid aqueous solution with a mass concentration of 1% is sprayed onto the upper part of the mud-like liquid, and finally a layer of acid gelatin solution with a concentration of 2% is sprayed onto the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0047] Example 3: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0048] (1) Prepare mud-like liquid;

[0049] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0050] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0051] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0052] (5) A second membrane is formed on the top of the muddy liquid;

[0053] (6) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0054] (7) A second membrane is formed on the top of the muddy liquid;

[0055] (8) Packaging and high-temperature sterilization.

[0056] In this embodiment, sodium alginate is uniformly mixed in the mud-like liquid, and the mass concentration of sodium alginate in the mud-like liquid is 2%. The method for forming a membrane layer in steps (3), (5), and (7) is as follows: first, a calcium chloride solution with a mass concentration of 3% is uniformly sprayed onto the upper part of the mud-like liquid, then a layer of tartaric acid aqueous solution with a mass concentration of 1% is sprayed onto the upper part of the mud-like liquid, and finally a layer of acid gelatin solution with a concentration of 2% is sprayed onto the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0057] Example 4: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0058] (1) Prepare mud-like liquid;

[0059] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0060] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0061] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0062] (5) Packaging and high-temperature sterilization.

[0063] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of mixed aqueous solution of malic acid and tartaric acid with a mass concentration of 1% is sprayed on the upper part of the mud-like liquid; finally, a layer of acid gelatin solution with a concentration of 2% is sprayed on the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0064] Example 5: A method for preparing multi-layered meat paste pet food, the specific steps of which are the same as in Example 4.

[0065] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 5% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of calcium gluconate solution with a mass concentration of 1% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of mixed aqueous solution of malic acid and tartaric acid with a mass concentration of 0.5% is sprayed on the upper part of the mud-like liquid; finally, a layer of acid gelatin solution with a concentration of 0.5% is sprayed on the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0066] Example 6: A method for preparing multi-layered meat paste pet food, the specific steps of which are the same as in Example 4.

[0067] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 10% is sprayed evenly onto the upper part of the mud-like liquid; then, a layer of calcium gluconate solution with a mass concentration of 5% is sprayed evenly onto the upper part of the mud-like liquid; then, a layer of mixed aqueous solution of malic acid and tartaric acid with a mass concentration of 3% is sprayed onto the upper part of the mud-like liquid; finally, a layer of acid gelatin solution with a concentration of 5% is sprayed onto the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0068] Example 7: A method for preparing multi-layer meat paste pet food, the specific steps of which are basically the same as those in Example 4, except that in step (3), the separation membrane is formed after waiting for 20 seconds.

[0069] Example 8: A method for preparing multi-layer meat paste pet food, the specific steps of which are basically the same as those in Example 4, except that in step (3), the separation membrane is formed after waiting 60 seconds.

[0070] Comparative Example 1: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0071] (1) Prepare mud-like liquid;

[0072] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0073] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0074] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0075] (5) Packaging and high-temperature sterilization.

[0076] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly on the upper part of the mud-like liquid, and then a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly on the upper part of the mud-like liquid, and wait for 30 seconds to form a membrane layer.

[0077] Comparative Example 2: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0078] (1) Prepare mud-like liquid;

[0079] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0080] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0081] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0082] (5) Packaging and high-temperature sterilization.

[0083] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly on the upper part of the mud-like liquid, then a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly on the upper part of the mud-like liquid, and then a layer of mixed aqueous solution of malic acid and tartaric acid with a mass concentration of 1% is sprayed on the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0084] Comparative Example 3: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0085] (1) Prepare mud-like liquid;

[0086] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0087] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0088] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0089] (5) Packaging and high-temperature sterilization.

[0090] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly on the upper part of the mud-like liquid; then, a layer of mixed aqueous solution of malic acid and tartaric acid with a mass concentration of 1% is sprayed on the upper part of the mud-like liquid; finally, a layer of alkaline gelatin solution with a concentration of 2% is sprayed on the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 30 seconds.

[0091] Comparative Example 4: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0092] (1) Prepare mud-like liquid;

[0093] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0094] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0095] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0096] (5) Packaging and high-temperature sterilization.

[0097] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly on the upper part of the mud-like liquid, then a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly on the upper part of the mud-like liquid, and finally a layer of acid gelatin solution with a concentration of 2% is sprayed on the upper part of the mud-like liquid, and wait for 30 seconds to form a membrane layer.

[0098] Comparative Example 5: A method for preparing multi-layered meat puree pet food, comprising the following steps:

[0099] (1) Prepare mud-like liquid;

[0100] (2) Fill the bottom of the canned container with a layer of mud-like liquid prepared in step (1);

[0101] (3) After the mud-like liquid is filled, a membrane layer is formed on the top of the mud-like liquid.

[0102] (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm;

[0103] (5) Packaging and high-temperature sterilization.

[0104] In this embodiment, the mud-like liquid does not contain alginate. The method for forming a membrane layer in step (3) is as follows: first, a layer of sodium alginate solution with a mass concentration of 2% is sprayed evenly onto the upper part of the mud-like liquid, then a layer of calcium gluconate solution with a mass concentration of 3% is sprayed evenly onto the upper part of the mud-like liquid, and finally a layer of acid gelatin solution with a concentration of 2% is sprayed onto the upper part of the mud-like liquid, and the membrane layer is formed after waiting for 60 seconds.

[0105] The membranes obtained in Examples 1-8 and Comparative Examples 1-5 were peeled off, gently cleaned in deionized water under the same conditions, and then tested to measure their tensile strength and elongation at break in the wet state. The parameters were set as follows: A-MTG clamp was used; the pre-test rate, test rate, and return rate were all set to 0.5 mm / s; the trigger force was set to Auto-10g; and the tensile distance was 20 mm. Each sample was measured three times, and the average value was taken. The results are shown in the table below.

[0106]

[0107]

[0108] The test results of Examples 1 and 2 show that the types of calcium salt, alginate, and activation solution used have little impact on the results. To ensure consistency of test conditions, in other examples, sodium alginate was used as the alginate, calcium chloride was used as the calcium salt, and tartaric acid solution was used as the activation solution. The test results of Examples 1 and 4 show that the mechanical strength of the separator membrane is not significantly different whether alginate is mixed into the slurry or sprayed directly onto the surface of the slurry. However, considering that the concentration of alginate in the slurry is 0.5-3%, the cost is high in large-scale production, so direct spraying of the alginate solution is preferred. The test results of Examples 7 and 8 show that a short separator membrane formation time (20s) will affect the membrane strength. However, the strength of the separator membrane formed in 30s is not significantly different from that formed in 60s, indicating that the separator membrane basically completes the formation of Ca from the calcium salt within 30s. 2+The dissociation and cross-linking with sodium alginate, as well as the electrolytic polymerization between acid-processed gelatin and alginate, demonstrate the very high film-forming efficiency of the separator membrane prepared in pet food cans according to this application. The test results of Comparative Examples 1 and 2, and Example 4, show that using an acid-processed gelatin layer significantly improves the mechanical strength of the separator membrane. The test results of Comparative Example 3 verify that using subtractive gelatin does not effectively improve the mechanical strength of the separator membrane. Similarly, enzymatic gelatin achieves similar results, indicating that only acid-processed gelatin, utilizing its cationic polymeric electrolyte properties, facilitates the electrolytic cross-linking between alginate and acid-processed gelatin, combining the Ca in the calcium salt. 2+ Crosslinking with alginate is necessary to effectively improve the mechanical strength of the separator membrane. Test results from Comparative Examples 1 and 4, and Example 4, show that the activation solution can effectively activate the formation of the separator membrane, improve its formation efficiency, and contribute to increasing its mechanical strength. Compared to Comparative Example 4, Comparative Example 5 shows a certain degree of improvement in the mechanical strength of the membrane, but it still cannot compare to the mechanical strength of the membrane in Example 4. Where possible, without the activation solution spray, providing sufficient film-forming time could potentially yield a separator membrane with mechanical strength comparable to that of Example 4. However, considering processing efficiency, this approach is practically unfeasible.

[0109] The separator membranes obtained in Examples 1-6 and Example 8 can withstand a 0.5-meter drop from a height without breaking, thus protecting the integrity of the double-layer or multi-layer meat paste pet food canned food structure described in this invention. These test conditions can include most of the impact conditions encountered by canned food during transportation, effectively addressing situations that may arise during transport. However, the separator membrane obtained in Example 7 develops 1-3 cracks when dropped from a height of 0.5 meters; the separator membranes obtained in Comparative Examples 1-5 develop multiple cracks or even completely break when dropped from a height of 0.5 meters, causing mixing of the contents between adjacent layers and failing to achieve the intended separator effect.

[0110] The above are preferred embodiments of the present invention. Those skilled in the art can make changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments described above. Any obvious improvements, substitutions or modifications made by those skilled in the art based on the present invention are within the protection scope of the present invention.

Claims

1. A method for preparing multi-layered meat puree pet food, characterized in that, The multi-layer meat puree pet food canned food includes at least one layer of puree liquid and at least one layer of separator membrane. The separator membrane is a calcium alginate membrane. Separators are provided between adjacent puree liquids to achieve stratification between adjacent puree liquids. The puree liquid consists of puree meat, vegetables and / or fruits, and auxiliary ingredients, with a moisture content of 60%-90%. The preparation method of the multi-layered meat puree pet food includes the following steps: (1) Preparation of mud-like liquid; (2) Fill the bottom of the canned container with a layer of the mud-like liquid prepared in step (1); (3) After filling the mud-like liquid, a layer of separator film is formed on the upper part of the mud-like liquid. The method of forming a separator film is as follows: a layer of alginate solution is evenly sprayed on the upper part of the mud-like liquid, and then a calcium salt solution is evenly sprayed. After spraying the calcium salt, a layer of acid gelatin solution is sprayed again. The acid gelatin solution sprayed is an aqueous solution of acid gelatin with a mass concentration of 0.5-5%. After spraying the calcium salt solution and before spraying the acid gelatin solution, a layer of activating liquid is sprayed on the upper part of the mud-like liquid. The activating liquid is an aqueous solution of tartaric acid and / or citric acid with a mass concentration of 0.5-3%, thus forming a separator film. (4) Continue filling a layer of the mud-like liquid prepared in step (1) onto the diaphragm; (5) Repeat this process until the required number of layers is met; (6) Packaging and high-temperature sterilization.

2. The method for preparing multi-layered meat puree pet food according to claim 1, characterized in that: The mud-like liquid also includes chunks of meat, vegetables, and / or fruit.

3. The method for preparing multi-layered meat puree pet food according to claim 1, characterized in that: The adjacent mud-like liquid materials are either composed of the same raw materials or different raw materials, and are separated by a membrane.

4. The method for preparing multi-layered meat puree pet food according to claim 1, characterized in that: The alginate is one or more of sodium alginate, potassium alginate, and ammonium alginate.

5. The method for preparing multi-layered meat puree pet food according to claim 1, characterized in that: The calcium salt is one or more of calcium chloride, calcium citrate, calcium gluconate, and calcium sulfate.

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