A method for preparing a prebiotic-containing meat emulsion can

Abstract

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

Description

Technical Field

[0001] This invention relates to the field of canned food preparation technology, and more specifically to a method for preparing canned meat paste containing prebiotics. Background Technology

[0002] Canned food, a traditional food industry in my country, was a popular product in the 1980s and 90s. The high-temperature processing during canning kills microorganisms, thus preserving its nutritional value and reducing spoilage. However, with the introduction of Western-style minced meat products such as ham sausages, crispy sausages, and hot dogs, their convenience and good taste significantly impacted the canned food industry, leading to a substantial decline in production. As consumer awareness increased, the higher additive content in Western products became less acceptable, while canned food, with its minimal additives, gradually regained popularity. However, the drawback of canned food is that the high-temperature sterilization process results in the loss of some nutrients, and the taste may be slightly inferior to fresh ingredients.

[0003] The present invention aims to add a prebiotic fructooligosaccharide to improve the nutritional value of canned food. Summary of the Invention

[0004] In order to overcome the above-mentioned defects of the prior art, the present invention provides a method for preparing prebiotic minced meat canned food, so as to solve the problems existing in the background art.

[0005] This invention provides the following technical solution:

[0006] A method for preparing prebiotic minced meat canned food includes the following steps:

[0007] (1) Raw material requirements and pretreatment

[0008] 1.1. Marinating pork hind leg: Remove large pieces of fascia and fat from the hind leg meat, with a fat content of 5% to 8%, and then cut it into small pieces of 3 to 5 cm; add No. 1 mixture and fructooligosaccharide syrup to drinking water and stir well, then add it to the pork hind leg meat and tumble it with a positive and negative pressure tumbler, and then marinate it in a 0 to 4℃ warehouse for 48 hours.

[0009] This step uses a cutting method compared to the traditional grinding method. Grinding involves compression, which turns the meat into a paste and causes the loss of meat marbling. Cutting, on the other hand, avoids compression, resulting in almost no loss of meat marbling and improving the appearance of the marbling by 10%. More marbling is more appealing to consumers. Additionally, 3-5cm pieces are ideal. Larger or smaller pieces are not conducive to the subsequent tumbling process. Larger pieces don't allow the marinade to penetrate the center during tumbling, leading to a darker color in the center after heat treatment. Smaller pieces increase the surface area in contact with the marinade, causing excessive extraction of salt-soluble proteins during tumbling, resulting in a powdery texture and loss of the meat marbling.

[0010] Furthermore, due to the high viscosity of fructooligosaccharides, they do not easily penetrate the meat block system and hinder the extraction of salt-soluble proteins during processing. The quality of salt-soluble protein extraction directly affects the sensory and taste characteristics of the product. Using negative pressure causes the meat blocks to expand, increasing the gaps and facilitating the penetration of the fructooligosaccharide solution containing the mixed ingredients into the meat block for thorough integration. Positive pressure replenishes gas into the gaps between the meat blocks. Negative pressure removes some gas from the meat blocks, reducing the expansion rate upon re-implantation. Therefore, positive pressure replenishing gas promotes the re-expansion of the meat blocks.

[0011] The positive pressure gas used in the tumbler is nitrogen, which can reduce the degree of oxidation of the meat pieces during the long tumbling process. When nitrogen is used in the positive pressure gas, the meat pieces are bright red and appetizing; when air is used, the meat pieces are dark purple and less appetizing.

[0012] After being tumbled under positive and negative pressure, the cut surface is smooth and moist, and the tenderness is increased by 30%. Tumbling under normal pressure results in a rough surface, a starchy taste, and no tenderness.

[0013] After positive and negative tumbling, the product has almost no gel release, while normal pressure tumbling results in 2-3% gel release, which affects sales and is unacceptable to consumers.

[0014] 1.2. Marinating the skinless pork belly: The thickness of the skinless pork belly should not exceed 2cm. Then cut it into small pieces of 3-5cm, add 2% salt and mix evenly in a vacuum mixer. Marinate in a 0-4℃ warehouse for 48 hours.

[0015] 1.3 Grinding chicken breast: Remove the skin from the chicken breast and grind it using an 8mm perforated plate;

[0016] (2) Preparation process

[0017] First, put the marinated and skinless pork belly and skinless chicken breast into a chopping pot and chop at high speed (3000 rpm) until the meat pieces are the size of rice grains. Then, add the hind leg meat and chop until the meat pieces are 5-12mm in size. Next, dissolve the soy protein and No. 2 mixture in ice water and add it to the pot. Then, add the cornstarch and stir at low speed until well mixed. Chop until the meat pieces are 4-8mm in size and remove from the pot. Then, put it into a vacuum mixer and degas to 0.067Mpa-0.08Mpa and stir for 2 minutes.

[0018] (3) Subsequent processing: filling, sealing, sterilization, heat preservation, packaging and warehousing, and then the product is obtained.

[0019] In step 1.1, the weight ratio of pork hind leg meat, drinking water, fructooligosaccharide syrup, and No. 1 mixture is (45-55):(2-3):(8-12):(1-2); the No. 1 mixture is composed of salt, sodium tripolyphosphate, sodium D isoascorbate, and sodium nitrite in a weight ratio of (0.8-1.2):(0.2-0.4):(0.2-0.4):(0.002-0.004); the fructooligosaccharide syrup contains 65-70% fructooligosaccharides.

[0020] In step 1.1, the tumbling process is as follows: ambient temperature 0~4℃, negative pressure 0.04MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes, work like this for 1 hour, positive pressure 0.02MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes, one cycle of negative pressure and one cycle of positive pressure is one cycle, and tumbling is performed for 4 cycles.

[0021] In step (2), the weight ratio of marinated pork hind leg meat, marinated skinless pork belly, chicken breast meat, drinking water, soy protein, corn starch and No. 2 mixture is (60-70):(12-16):(6-8):(5-6):(1.2-1.8):(7-9):(0.6-0.8); the No. 2 mixture is composed of konjac powder, monosodium glutamate, white pepper powder and nutmeg powder in a weight ratio of (0.3-0.5):(0.08-0.12):(0.08-0.12):(0.08-0.12).

[0022] The oligofructose of this invention is a non-reducing sugar that does not participate in the Maillard reaction and will not react with proteins in meat products. It decomposes only at pH > 3 and temperatures above 130°C. Canned products have a pH ≈ 7, and the sterilization temperature does not exceed 121°C, so they will not be decomposed during processing. Therefore, the oligofructose is not destroyed by the canning process and can be well preserved.

[0023] Fructooligosaccharides are a mixture of fructooligosaccharides, fructooligosaccharides, and fructooligosaccharides. They cannot be digested by the mouth, stomach, or other organs, but are utilized by probiotics in the intestines. Since they cannot be utilized by oral microorganisms, they do not increase the risk of tooth decay. Their low calorie content does not contribute to obesity. Once in the intestines, they promote the proliferation of probiotics, and fermentation produces short-chain fatty acids that have a laxative effect. The remaining dietary fiber absorbs water, reducing the dryness of stool and alleviating constipation.

[0024] The formulation requires extensive research to determine. Excessive intake of fructooligosaccharides can cause bloating and diarrhea, and may also affect the absorption of other nutrients. Therefore, the amount added is crucial and requires substantial experimental data. Furthermore, it's essential to study its synergistic effect with other nutrients in canned food, such as protein, fat, carbohydrates, and minerals.

[0025] In step 1.1, the positive and negative pressure tumbling machine includes a frame, an angle adjustment frame rotatably connected to the frame, a tumbling drum rotatably connected to the angle adjustment frame, a separator fixedly connected to the inner wall of the tumbling drum, a liquid storage area between the outer wall of the separator and the inner wall of the tumbling drum, a stirring area inside the separator, a through hole connecting the liquid storage area and the stirring area on the separator, a bidirectional stirring device in the stirring area, the bidirectional stirring device rotatably connected to the tumbling drum, a cover plate bracket above the opening of the tumbling drum, one end of the cover plate bracket hinged to the angle adjustment frame, a sealing cover rotatably connected to the other end of the cover plate bracket, the sealing cover fixedly connected to the opening of the tumbling drum, and a feeding plate below the opening of the tumbling drum, the feeding plate fixedly connected to the frame.

[0026] The separator includes an isolation cylinder, fixing strips, and a liquid storage tank. The fixing strips are fixedly connected to the outer wall of the isolation cylinder at equal angles. The liquid storage tank is located between two adjacent fixing strips, and the through hole is located at the bottom of the liquid storage tank.

[0027] The bidirectional stirring device includes a first stirring shaft, a first stirrer, a second stirring shaft, and a second stirrer. The first stirring shaft is fixedly connected to the first stirrer, and the first stirrer is in contact with the inner wall of the isolation cylinder. The second stirrer is located in the middle of the first stirrer and is fixedly connected to the second stirring shaft. The first stirring shaft has a shaft hole for the second stirring shaft to pass through. One end of the first stirring shaft passes through the tumbling cylinder and is rotatably connected to the tumbling cylinder. The angle adjustment frame is equipped with a driving device for driving the first stirring shaft and the second stirring shaft to rotate synchronously. The second stirring shaft and the tumbling cylinder rotate in the same direction.

[0028] The angle adjustment frame includes an adjustment plate, the front end of which is hinged to the frame, and a telescopic rod is hinged to the other end of the adjustment plate, the other end of which is hinged to the frame.

[0029] The first agitator has a front sealing plate fixedly connected to one side, which is located at the opening of the tumbling drum and is rotatably connected to the tumbling drum. The first agitator also has a rear sealing plate fixedly connected to the other side, which is located at the bottom of the tumbling drum and is rotatably connected to the tumbling drum.

[0030] The isolation cylinder is located between the front sealing plate and the rear sealing plate, and a rubber gasket is provided at the connection between the isolation cylinder and the front sealing plate and the rear sealing plate.

[0031] The sealing cover is threaded with an adjusting screw in the middle. A sealing gasket is fixedly connected to the adjusting screw on the outside of the sealing cover. A support rod is rotatably connected to the adjusting screw on the inside of the sealing cover. A sliding groove is opened in the support rod, and a sliding shaft is fitted in the sliding groove. The sliding shaft is fixedly connected to the first stirrer. The central axis of the adjusting screw and the central axis of the first stirring shaft are on the same horizontal straight line.

[0032] The sealing cover is equipped with a vacuum extraction pipe.

[0033] The tumbling drum is fixedly connected to a connecting block, which has a threaded hole and a long bolt fitted inside the threaded hole. The sealing cover has a connecting hole through which the upper bolt passes.

[0034] The cover plate is provided with a connecting groove, which is located outside the connecting hole. The connecting groove is rotatably connected to the cover plate bracket. A first connecting rod is fixedly connected to the cover plate bracket. The first connecting rod is hinged to the angle adjustment frame. A second connecting rod is hinged to the other end of the first connecting rod. A slider is hinged to the second connecting rod. The slider is slidably connected to the angle adjustment frame. A fixing bolt for fixing the slider is threaded onto the slider.

[0035] The angle adjustment frame is fixedly connected to a fixing block, which is rotatably connected to the tumbling drum. A steel ring is fixedly connected to the tumbling drum, and a drive wheel is provided on one side of the steel ring. The drive wheel is rotatably connected to the angle adjustment frame.

[0036] The tumbling drum has a counterweight on its rear side, which is fixedly connected to the angle adjustment frame. The driving device is located on the counterweight and includes a motor, a reducer, and a drive shaft. A first bevel gear is fixedly connected to the drive shaft. A second bevel gear meshes with one side of the first bevel gear. The second bevel gear is fixedly connected to the first stirring shaft. A third bevel gear meshes with the other side of the first bevel gear and is fixedly connected to the second stirring shaft.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] This invention uses pork hind leg meat, chicken breast meat, and pork fat as the main raw materials, supplemented with salt, sugar, monosodium glutamate, spices, etc., and further added with fructooligosaccharides, to design a novel canned meat paste formula, which has not been found in the market before. This product has the following main characteristics:

[0039] 1. It can regulate the ratio of intestinal flora, improve the intestinal environment, cleanse the intestines, and increase intestinal comfort;

[0040] 2. Fructooligosaccharides are sweet, low in calories, and not absorbed by the human body, making them a good choice for people who like sweets but also want to lose weight.

[0041] 3. This product can help with calcium absorption and reduce tooth decay. It is safe for children to use.

[0042] 4. In the preparation process of this invention, a special positive and negative pressure tumbling machine is equipped with a separator inside the tumbling drum. The liquid storage tank inside the separator can drive a portion of the marinade inside the tumbling drum to be transported upward. Then, under the action of gravity, the marinade comes into full contact with the meat pieces from top to bottom, ensuring the uniformity of the mixture between the marinated meat and the marinade.

[0043] This invention incorporates a first agitator and a second agitator inside a tumbling drum. During operation, these agitators actively beat the meat pieces inside the tumbling drum. Compared to passive beating, this device makes better use of the space inside the tumbling drum, increases the weight of meat pieces that can be tumbled and marinated in a single batch, and improves production efficiency. Attached Figure Description

[0044] Figure 1 This is a schematic diagram of the first shaft side structure of the positive and negative pressure tumbling machine of the present invention.

[0045] Figure 2 This is a schematic diagram of the second shaft side structure of the positive and negative pressure tumbling machine of the present invention.

[0046] Figure 3 This is a schematic diagram of the first state of the positive and negative pressure tumbling machine of the present invention.

[0047] Figure 4 This is a schematic diagram of the second state of the positive and negative pressure tumbling machine of the present invention.

[0048] Figure 5 This is a schematic diagram of the bottom connection structure of the angle adjustment frame in the positive and negative pressure tumbling machine of the present invention.

[0049] Figure 6 This is a schematic diagram of the adjustment connection structure in the positive and negative pressure tumbling machine of the present invention.

[0050] Figure 7 This is a schematic diagram of the cross-sectional structure of the tumbling drum in the positive and negative pressure tumbling machine of the present invention.

[0051] Figure 8 This is a schematic diagram of the first axial cross-sectional structure of the tumbling drum and separator in the positive and negative pressure tumbling machine of the present invention.

[0052] Figure 9 This is a schematic diagram of the second axial cross-sectional structure of the tumbling drum and separator in the positive and negative pressure tumbling machine of the present invention.

[0053] Figure 10 This is a schematic diagram of the bidirectional stirring device in the positive and negative pressure tumbler of the present invention.

[0054] Figure 11 This is an exploded structural diagram of the sealing plate and adjusting screw in the positive and negative pressure tumbling machine of the present invention.

[0055] Figure 12 This is a schematic diagram of the longitudinal cross-sectional structure of the tumbling drum in the positive and negative pressure tumbling machine of the present invention.

[0056] Figure 13 This is a schematic diagram of the cover plate support connection structure in the positive and negative pressure tumbling machine of the present invention.

[0057] Reference numerals: 1. Frame; 2. Angle adjustment frame; 201. Adjustment plate; 202. Telescopic rod; 3. Tumbling drum; 4. Separator; 401. Isolation cylinder; 402. Fixing strip; 403. Liquid storage tank; 5. Through hole; 6. Two-way stirring device; 601. First stirring shaft; 602. First stirrer; 603. Second stirring shaft; 604. Second stirrer; 7. Cover plate bracket; 8. Sealing plate; 9. Discharge plate; 10. Front sealing plate; 11. Rear sealing plate; 12. Adjustment 13. Screw; 14. Sealing gasket; 15. Support rod; 16. Slide groove; 17. Sliding shaft; 18. Vacuum extraction pipe; 19. Connecting block; 20. Threaded hole; 21. Connecting hole; 22. Connecting groove; 23. First connecting rod; 24. Second connecting rod; 25. Slider; 26. Fixing bolt; 27. Fixing block; 28. Steel ring; 29. ​​Drive wheel; 30. Counterweight; 31. Reducer; 32. Drive shaft; 33. First bevel gear; 34. Second bevel gear; 35. Third bevel gear. Detailed Implementation

[0058] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. In addition, the forms of the various structures described in the following embodiments are merely illustrative. The through-hole device for mechanical maintenance involved in the present invention is not limited to the structures described in the following embodiments. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1

[0059] This embodiment provides a method for preparing prebiotic minced meat canned food, including the following steps:

[0060] (1) Raw material requirements and pretreatment

[0061] 1.1. Marinating pork hind leg meat: Remove large pieces of fascia and fat from the hind leg meat, with a fat content of 6%, and then cut it into small pieces of 3-5cm. Add the No. 1 mixture and fructooligosaccharide syrup to drinking water and stir well. Then add the mixture to the pork hind leg meat and tumble it using the positive and negative pressure tumbler of this invention. The tumbling process is as follows: ambient temperature 2℃, negative pressure 0.04MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. After working like this for 1 hour, positive pressure 0.02MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. One cycle of negative pressure and one cycle of positive pressure constitutes one cycle. After 4 cycles, remove the meat from the machine and marinate it in a 0-4℃ warehouse for 48 hours.

[0062] The weight ratio of pork hind leg meat, drinking water, fructooligosaccharide syrup, and No. 1 mixture is 51:2.5:10:1.6; the No. 1 mixture is composed of salt, sodium tripolyphosphate, sodium D isoascorbate, and sodium nitrite in a weight ratio of 1.0:0.3:0.3:0.003; the fructooligosaccharide syrup contains 68% fructooligosaccharides by mass.

[0063] 1.2. Marinating the skinless pork belly: The thickness of the skinless pork belly should not exceed 2cm. Then cut it into small pieces of 3-5cm, add 2% salt and mix evenly in a vacuum mixer. Marinate in a 0-4℃ warehouse for 48 hours.

[0064] 1.3 Grinding chicken breast: Remove the skin from the chicken breast and grind it using an 8mm perforated plate;

[0065] (2) Preparation process

[0066] First, put the marinated and skinless pork belly and skinless chicken breast into a chopping pot and chop at high speed (3000 rpm) until the meat pieces are the size of rice grains. Then, add the hind leg meat and chop until the meat pieces are 5-12mm in size. Next, dissolve the soy protein and No. 2 mixture in ice water and add it to the pot. Then, add the cornstarch and stir at low speed until well mixed. Chop until the meat pieces are 4-8mm in size and remove from the pot. Then, put it into a vacuum mixer and degas to 0.067Mpa-0.08Mpa and stir for 2 minutes.

[0067] The weight ratio of marinated pork hind leg meat, marinated skinless pork belly, chicken breast meat, drinking water, soy protein, corn starch, and No. 2 mixture is 65.1:14.28:7.0:5.5:1.5:8.0:0.7; the No. 2 mixture is composed of konjac powder, monosodium glutamate, white pepper powder, and nutmeg powder in a weight ratio of 0.4:0.1:0.1:0.1.

[0068] (3) Subsequent processing:

[0069] 3.1 Filling

[0070] 1) Only qualified empty cans can be used for production. Before filling, the empty cans and can lids should be cleaned. The cleaning procedure is as follows: When picking up empty cans, the washing workers should select unqualified empty cans (including those with unsatisfactory sealing appearance, dented cans, scratches on the paint, etc.) and use a washing machine to clean and disinfect the empty cans. The temperature of the hot water should be greater than 82℃ and the time should be greater than 12 seconds.

[0071] Each can lid must be cleaned and inspected, and then each can must be inspected to ensure that there are no foreign impurities inside the can and that the can is not contaminated. Drain the water and set aside for use.

[0072] 2) Filling: Fill cans according to the specified filling quantity. For products under 500 grams, the allowable error is ±3%; for products with a filling quantity of 1000 grams or more, the allowable error is <1%. The filling quantity will be randomly checked every 15 minutes during the filling process, and recorded hourly. Filling speed.

[0073] 3.2 Sealing: Before formal sealing, the sealing machine should be calibrated. Sealing operations can only begin when the sealing efficiency meets the specified requirements (≥50% for round cans, ≥40% for square cans). The sealing vacuum degree should reach 0.02-0.04 MPa. The operator should visually inspect the appearance quality of the rolled edge every 5 minutes, record the results every hour, and record any problems immediately. The rolled edge structure should be dissected and inspected every 2 hours, and the results recorded.

[0074] 3.3 Sterilization: Strictly follow the sterilization formula required for each product specification. The time from sealing to sterilization shall not exceed 1 hour. In case of special circumstances such as product change or equipment maintenance, if the time from sealing to sterilization is extended, the workshop supervisor must be notified and approved before the extension can be made. At the same time, the product shall be transferred to the pickling warehouse for temporary storage, but the maximum extension time shall not exceed 2 hours. Please keep records for quality traceability and future reference. Sterilization workers shall not extend the time from sealing to sterilization without authorization.

[0075] 3.4 Thermal Insulation

[0076] Keep warm at 36±1℃. Record the temperature of the insulated storage room daily, and promptly remove any leaked or oversized cans. Canned meat weighing 500 grams or more (including 500 grams) must be kept warm for at least three days.

[0077] 3.5 Packaging and Warehousing

[0078] Remove products with leaking cans, bulging cans, severely dented cans, and defective seals. Pack according to the packaging plan requirements. Example 2

[0079] This embodiment provides a method for preparing prebiotic minced meat canned food, including the following steps:

[0080] (1) Raw material requirements and pretreatment

[0081] 1.1. Marinating pork hind leg meat: Remove large pieces of fascia and fat from the hind leg meat, with a fat content of 5%, and then cut it into small pieces of 3-5cm. Add the No. 1 mixture and fructooligosaccharide syrup to drinking water and stir well. Then add the mixture to the pork hind leg meat and tumble it using a positive and negative pressure tumbler. The tumbling process is as follows: ambient temperature 0-4℃, negative pressure 0.04MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. After working like this for 1 hour, positive pressure 0.02MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. One cycle of negative pressure and one cycle of positive pressure constitutes one cycle. After 4 cycles, remove the meat from the machine and marinate it in a 0-4℃ warehouse for 48 hours.

[0082] The weight ratio of pork hind leg meat, drinking water, fructooligosaccharide syrup, and No. 1 mixture is 45:(2-3):12:1; the No. 1 mixture is composed of salt, sodium tripolyphosphate, sodium D isoascorbate, and sodium nitrite in a weight ratio of 0.8:0.2:0.4:0.002; the fructooligosaccharide syrup contains 65% fructooligosaccharides by mass.

[0083] 1.2. Marinating the skinless pork belly: The thickness of the skinless pork belly should not exceed 2cm. Then cut it into small pieces of 3-5cm, add 2% salt and mix evenly in a vacuum mixer. Marinate in a 0-4℃ warehouse for 48 hours.

[0084] The weight ratio of marinated pork hind leg meat, marinated skinless pork belly, chicken breast meat, drinking water, soy protein, corn starch, and No. 2 mixture is 60:16:6:6:1.2:9:0.6; the No. 2 mixture is composed of konjac powder, monosodium glutamate, white pepper powder, and nutmeg powder in a weight ratio of 0.3:0.12:0.008:0.12.

[0085] 1.3 Grinding chicken breast: Remove the skin from the chicken breast and grind it using an 8mm perforated plate;

[0086] (2) Preparation process

[0087] First, put the marinated and skinless pork belly and skinless chicken breast into a chopping pot and chop at high speed (3000 rpm) until the meat pieces are the size of rice grains. Then, add the hind leg meat and chop until the meat pieces are 5-12mm in size. Next, dissolve the soy protein and No. 2 mixture in ice water and add it to the pot. Then, add the cornstarch and mix at low speed until well combined. Chop until the meat pieces are 4-8mm in size and remove from the pot. Then, put it into a vacuum mixer and vacuum it to 0.072 MPa and mix for 2 minutes.

[0088] (3) Subsequent processing: filling, sealing, sterilization, heat preservation, packaging and warehousing, and then the product is obtained. Example 3

[0089] This embodiment provides a method for preparing prebiotic minced meat canned food, including the following steps:

[0090] (1) Raw material requirements and pretreatment

[0091] 1.1. Marinating pork hind leg meat: Remove large pieces of fascia and fat from the hind leg meat, with a fat content of 8%, and then cut it into small pieces of 3-5cm. Add the No. 1 mixture and fructooligosaccharide syrup to drinking water and stir well. Then add the mixture to the pork hind leg meat and tumble it using a positive and negative pressure tumbler. The tumbling process is as follows: ambient temperature 0-4℃, negative pressure 0.04MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. After working like this for 1 hour, positive pressure 0.02MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. One cycle of negative pressure and one cycle of positive pressure constitutes one cycle. After 4 cycles, remove the meat from the machine and marinate it in a 0-4℃ warehouse for 48 hours.

[0092] The weight ratio of pork hind leg meat, drinking water, fructooligosaccharide syrup, and No. 1 mixture is 55:2:12:1; the No. 1 mixture is composed of salt, sodium tripolyphosphate, sodium D isoascorbate, and sodium nitrite in a weight ratio of 1.2:0.2:0.4:0.002; the fructooligosaccharide syrup contains 65-70% fructooligosaccharides.

[0093] 1.2. Marinating the skinless pork belly: The thickness of the skinless pork belly should not exceed 2cm. Then cut it into small pieces of 3-5cm, add 2% salt and mix evenly in a vacuum mixer. Marinate in a 0-4℃ warehouse for 48 hours.

[0094] The weight ratio of marinated pork hind leg meat, marinated skinless pork belly, chicken breast meat, drinking water, soy protein, corn starch, and No. 2 mixture is 70:12:8:5:1.8:7:0.6; the No. 2 mixture is composed of konjac powder, monosodium glutamate, white pepper powder, and nutmeg powder in a weight ratio of 0.5:0.08:0.12:0.08.

[0095] 1.3 Grinding chicken breast: Remove the skin from the chicken breast and grind it using an 8mm perforated plate;

[0096] (2) Preparation process

[0097] First, add the marinated and skinless pork belly and skinless chicken breast to a chopping pot and chop at high speed (3000 rpm) until the meat pieces are the size of rice grains. Then add the hind leg meat and chop until the meat pieces are 5-12mm in size. Next, dissolve the soy protein and No. 2 mixture in ice water and add it to the pot. Then add the cornstarch and stir at low speed until well mixed. Chop until the meat pieces are 4-8mm in size and remove from the pot. Then put it into a vacuum mixer and evacuate the vacuum to 0.067Mpa-0.08Mpa and stir for 2 minutes. Subsequent processing steps: filling, sealing, sterilization, heat preservation, packaging and warehousing.

[0098] Effect verification experiment:

[0099] Thirty participants were continuously followed up, consuming 100g of this product daily. After 20 days, stool samples were collected and analyzed for the percentage of Bifidobacteria. The percentage increased from an average of 15% to an average of 75%. Bifidobacteria are known beneficial bacteria that can improve the intestinal environment.

[0100] Thirty participants were continuously tracked for 20 days after consuming 100g of this product daily. Their stool samples were analyzed for pH. The pH value decreased slightly from 6.9-7.2 to 6.75-7.1. This is because the fermentation of fructooligosaccharides produced organic acids, such as lactic acid, acetic acid, and propionic acid, which made the trace elements calcium and magnesium more easily absorbed in the intestines.

[0101] For the positive and negative pressure tumbling machine specifically used in this invention, please refer to the appendix. Figures 1-13 The system includes a frame 1, an angle adjustment frame 2 rotatably connected to the frame 1, a tumbling drum 3 rotatably connected to the angle adjustment frame 2, a separator 4 fixedly connected to the inner wall of the tumbling drum 3, a liquid storage area between the outer wall of the separator 4 and the inner wall of the tumbling drum 3, a stirring area inside the separator 4, a through hole 5 connecting the liquid storage area and the stirring area on the separator 4, a bidirectional stirring device 6 provided in the stirring area, the bidirectional stirring device 6 rotatably connected to the tumbling drum 3, a cover plate bracket 7 provided above the opening of the tumbling drum 3, one end of the cover plate bracket 7 hinged to the angle adjustment frame 2, and a sealing cover rotatably connected to the other end of the cover plate bracket 7, the sealing cover fixedly connected to the opening of the tumbling drum 3, and a feeding plate 9 provided below the opening of the tumbling drum 3, the feeding plate 9 fixedly connected to the frame 1.

[0102] The machine frame 1 has an L-shaped structure with its side placed. Adjustable feet are installed at the bottom of the frame 1, allowing for height adjustment of the four corners to ensure stability during placement. Angle adjustment frame 2 is hinged to the upper end of the support frame. The tumbling drum 3 is rotatably mounted on angle adjustment frame 2. Angle adjustment frame 2 adjusts the tilt angle of the tumbling drum 3. For example, when adding or mixing meat, the height of the drum opening is higher than the bottom to facilitate feeding. After processing, the angle adjustment frame 2 lowers the drum opening to a lower height than the bottom, allowing the product to pour out from the opening under gravity. Angle adjustment frame 2 allows for real-time adjustment of the tumbling drum 3's tilt angle. The separator 4 inside the tumbling drum 3 separates marinated meat from... The marinade, under the influence of gravity, gathers at the bottom of the tumbling drum 3. The cured meat, under the action of the separator 4, is located in the mixing zone. The bidirectional mixing device 6 inside the mixer performs double mixing and pounding on the meat in the mixing zone, accelerating the efficiency of the marinade entering the cured meat. In order to make the marinade and cured meat more evenly contacted, the marinade at the bottom of the tumbling drum 3 will rotate to the highest point as the tumbling drum 3 rotates. Then, under the influence of gravity, the marinade in the liquid storage zone will fall downward through the through hole 5. During the falling process, the cured meat at the upper position will come into contact with the marinade. The mixing zone inside the tumbling drum 3 improves the efficiency of pounding and pounding the cured meat through the bidirectional mixing device 6. When loading meat, there is no need to leave a large space, which increases the loading amount of a single mixing. At the same time, the liquid storage zone moves the sinking marinade upward, ensuring that the marinade and cured meat are evenly mixed, improving the production efficiency of the tumbling machine and the curing effect of the product.

[0103] The separator 4 includes an isolation cylinder 401, a fixing strip 402, and a liquid storage tank 403. The fixing strip 402 is fixedly connected to the outer wall of the isolation cylinder 401 at equal angles. The liquid storage tank 403 is located between two adjacent fixing strips 402. The through hole 5 is located at the bottom of the liquid storage tank 403.

[0104] There are multiple through holes 5, which are evenly arranged inside the separation cylinder. The isolation cylinder 401 is fixed to the inner wall of the tumbler by fixing strips 402. The diameter of the through holes 5 is smaller than the radius of the cut meat pieces. The side of the through holes 5 inside the isolation cylinder 401 has a smooth arc transition, which can make the through holes 5 and the meat pieces smooth. The liquid storage tank 403 is located between the two fixing strips 402, which can increase the liquid storage capacity of the liquid storage tank 403. When the isolation cylinder 401 rotates with the tumbler, the liquid storage tank 403 rotates with the tumbler. When the liquid storage tank 403 is at the bottom of the tumbler, the marinade in the tumbler flows into the liquid storage tank 403 through the through holes 5. Then the liquid storage tank 403 rotates with the tumbler. When the height of the liquid storage tank 403 is higher than the height of the corresponding through hole 5, the marinade in the liquid storage tank 403 flows out through the through hole 5, so that the marinade can contact the meat at different heights and ensure the uniform mixing of the marinade and the meat.

[0105] The bidirectional stirring device 6 includes a first stirring shaft 601, a first stirrer 602, a second stirring shaft 603, and a second stirrer 604. The first stirring shaft 601 is fixedly connected to the first stirrer 602, and the first stirrer 602 is in contact with the inner wall of the isolation cylinder 401. The second stirrer 604 is located in the middle of the first stirrer 602 and is fixedly connected to the second stirring shaft 603. The first stirring shaft 601 has a shaft hole through which the second stirring shaft 603 passes. One end of the first stirring shaft 601 passes through the tumbling cylinder 3 and is rotatably connected to the tumbling cylinder 3. The angle adjustment frame 2 is provided with a driving device for driving the first stirring shaft 601 and the second stirring shaft 603 to rotate synchronously. The second stirring shaft 603 and the tumbling cylinder 3 rotate in the same direction.

[0106] In the bidirectional stirring device 6, the first stirring shaft 601 and the second stirring shaft 603 rotate in opposite directions. The first stirring shaft 601 passes through the tumbling drum 3, and a sealing sleeve is provided between the first stirring shaft 601 and the tumbling drum 3 to ensure the airtightness of the inside of the tumbling drum 3, while not affecting the mutual rotation between the first stirring shaft 601 and the tumbling drum 3. The second stirring shaft 603 passes through the first stirring shaft 601 through a shaft hole and is connected to the second stirrer 604. A protruding rod is connected to the second stirrer 604. The mixer 602 is in close contact with the inner wall of the isolation cylinder 401. The first mixer 602 pushes the meat pieces in the isolation cylinder 401 to rotate along the inner wall of the separation cylinder. The first mixer 602 rotates in the opposite direction to the tumbling cylinder 3. The second mixer 604 rotates in the opposite direction to the first mixer 602. The second mixer 604 drives the meat pieces in the middle position to rotate in the opposite direction, so that the meat pieces collide with each other. At the same time, it increases the impact force when the meat pieces collide with the second mixer 604, and improves the efficiency of massaging the meat pieces.

[0107] The angle adjustment frame 2 consists of an adjustment plate 201 and a telescopic rod 202. The telescopic rod 202 is a hydraulic telescopic rod 202, which is connected to a hydraulic oil pump and a controller. The extension and retraction of the telescopic rod 202 are controlled by the controller and the hydraulic oil pump. Figure 3 and Figure 4 As shown, when the telescopic rod 202 extends, it drives the adjusting plate 201 to rotate upward. The upward rotation of the adjusting plate 201 raises the rear end of the adjusting plate 201, thereby changing the tilt angle of the adjusting plate 201. The tumbling drum 3 is installed on the adjusting plate 201. The change in the angle of the adjusting plate 201 drives the change in the angle of the tumbling drum 3, so that the tilt angle of the tumbling drum 3 can be adjusted at any time to correspond to the feeding and discharging of the tumbling drum 3.

[0108] To ensure the airtightness of the tumbling drum 3, a front sealing plate 10 is fixedly connected to the front side of the first mixer 602. The front sealing plate 10 fits against the inner wall of the tumbling drum 3 and has a similar shape. The inner wall of the front sealing plate 10 smoothly transitions to the inner wall of the isolation cylinder 401, making it easy for meat pieces to enter the isolation cylinder 401 from the tumbling drum 3. A rear sealing plate 11 is fixedly connected to the rear side of the first mixer 602. The rear sealing plate 11 is located at the bottom of the tumbling drum 3. Rubber gaskets are installed on both the front sealing plate 10 and the rear sealing plate 11. The rubber gaskets increase the sealing of the connection, ensuring a good sealed space inside the tumbling drum 3 and a stable pressure space inside the tumbling drum 3.

[0109] A vacuum extraction pipe 17 is connected to the sealing cap, and a vacuum pump is connected to the outside of the vacuum extraction pipe 17. The vacuum pump extracts the air pressure inside the tumbling drum 3. A pressure gauge is connected to the vacuum extraction pipe 17. The pressure gauge can provide feedback on the pressure inside the tumbling drum 3. By using the vacuum pump and the pressure gauge, the pressure inside the tumbling drum 3 can be adjusted to a specific air pressure value, which facilitates the penetration of marinade into the meat pieces without affecting the taste of the meat.

[0110] To further improve the stability of the second mixer 604, one side of the second mixer 604 is supported by the second mixing shaft 603, and the other side is supported by the support rod 14. The adjusting screw 12 is fixedly connected to the sealing cover. After the sealing cover is installed on the opening of the tumbling drum 3, the support rod 14 is moved into the tumbling drum 3 by rotating the adjusting screw 12. After the support rod 14 moves inward, the sliding groove 15 on the front side of the support rod 14 will contact the sliding shaft 16 on the first mixer 602. Then, the adjusting screw 12 drives the support rod 14 to move onto the sliding shaft 16 until the sliding shaft 16 is fully engaged in the sliding groove 15. At this time, the support rod 14 supports one side of the first mixer 602. The cooperation between the support rod 14 and the sliding shaft 16 also plays a role in center positioning. To further ensure the sealing effect of the sealing cover, when the sliding shaft 16 and the support rod 14 are fully engaged, the sealing gasket 13 on the side of the adjusting screw 12 is just close to the outer side of the sealing cover.

[0111] To further improve the stability of the connection between the sealing cap and the tumbling drum 3, a connecting block 18 is added to the tumbling drum 3. The connecting block 18 and the sealing cap can be fixed together by long screws to ensure the integrity between the sealing cap and the tumbling drum 3. The number of threaded holes 19 is twice that of the connecting holes 20 to facilitate the installation of long screws.

[0112] The cover plate bracket 7 is rotatably connected to the sealing plate 8. The cover plate bracket 7 has a circular hole, the space of which is larger than the distance between the two connecting holes 20. The connecting groove 21 mates with the circular hole, allowing the cover plate bracket 7 to rotate relative to the angle adjustment plate. The first connecting rod 22, the second connecting rod 23, and the slider 24 constitute a crank-slider 24 mechanism. The fixing bolt 25 is rotatably connected to the second connecting rod 23 and threadedly connected to the slider 24. A handle is connected to one side of the fixing bolt 25, allowing the slider 24 to slide along the angle adjustment frame 2. Figure 13 As shown, pulling the handle of the fixing bolt 25 can drive the slider 24 to slide downwards. The slider 24 sliding downwards causes the lower end of the second connecting rod 23 to slide downwards. The other end of the second connecting rod 23 pulls the first connecting rod 22 to rotate downwards. The first connecting rod 22 is fixedly connected to the cover plate bracket 7. The clockwise rotation of the first connecting rod 22 causes the cover plate bracket 7 to rotate clockwise. The clockwise rotation of the cover plate bracket 7 causes the sealing cover to rotate clockwise, thereby causing the sealing cover to disengage from the opening of the tumbling drum 3. Then, by rotating the handle, the handle drives the fixing bolt 25 to press the slider 24 and the angle adjustment frame 2 together.

[0113] Two steel rings 27 are provided on the side wall of the tumbling drum 3. The steel rings 27 are in frictional contact with the drive wheel 28. A motor is connected to the drive wheel 28. When the motor works, it drives the drive wheel 28 to rotate. The drive wheel 28 drives the steel rings 27 and the tumbling drum 3 to rotate. The fixing block 26 is used to fix the tumbling drum 3. There are ball bearings between the fixing block 26 and the tumbling drum 3 to reduce the coefficient of friction between the two and facilitate the rotation of the tumbling machine.

[0114] The first bevel gear 32, the second bevel gear 33, and the third bevel gear 34 have the same module. The reducer 30 can adjust the rotation of the motor. The drive shaft 31 is fixedly connected to the first bevel gear 32. When the motor is working, the reducer 30 drives the drive shaft 31 to rotate. The drive shaft 31 drives the first bevel gear 32 to rotate. The rotation of the first bevel gear 32 drives the second bevel gear 33 and the third bevel gear 34 on both sides to rotate synchronously. The rotation of the second bevel gear 33 drives the first stirring shaft 601 to rotate. The third bevel gear 34 drives the second stirring shaft 603 to rotate, so that the first stirring shaft 601 and the second stirring shaft 603 rotate synchronously in opposite directions.

[0115] The overall working process of the tumbling machine in this invention is as follows: First, adjust the tumbling drum 3 to a position where the opening height is higher than the bottom height using the angle adjustment bracket 2. After adjusting the position, open the cover plate bracket 7 and the sealing cover. Then, load the material into the tumbling drum 3. After loading, close the cover plate bracket 7 and the sealing cover. Next, adjust the angle adjustment bracket to a horizontal position. Then, start the drive device of the bidirectional stirring device 6 and the drive wheel 28. The drive wheel 28 drives the tumbling drum 3 and the internal isolation cylinder 401 to grip and stir, causing the marinade at the bottom of the tumbling drum 3 to rotate upwards. Meanwhile, the first agitator 602 rotates in the opposite direction to the tumbling drum 3, allowing meat pieces at different positions to come into contact with the marinade at the bottom. The second agitator 604 inside the first agitator 602 pounds the rolling meat pieces in the opposite direction, eliminating the need for the meat pieces to be slammed together by falling, thus increasing the utilization of internal space and improving the efficiency of the tumbling drum 3. After marinating for a certain period of time, the bottom of the tumbling drum 3 is raised to a height higher than the opening of the drum by the angle adjustment frame 2. After the sealing cover is opened, the meat pieces inside fall through the feed plate 9 under the action of gravity.

[0116] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A positive and negative pressure tumbling machine, characterized in that: Includes a frame (1), on which an angle adjustment frame (2) is rotatably connected, and on which a tumbling drum (3) is rotatably connected, and a separator (4) is fixedly connected to the inner wall of the tumbling drum (3), a liquid storage area is provided between the outer wall of the separator (4) and the inner wall of the tumbling drum (3), a stirring area is provided inside the separator (4), and a through hole (5) is opened on the separator (4) to connect the liquid storage area and the stirring area, and a bidirectional stirring device is provided in the stirring area ( ). 6) The bidirectional stirring device (6) is rotatably connected to the tumbling drum (3). A cover plate bracket (7) is provided above the opening of the tumbling drum (3). One end of the cover plate bracket (7) is hinged to the angle adjustment frame (2). A sealing cover is rotatably connected to the other end of the cover plate bracket (7). The sealing cover is fixedly connected to the opening of the tumbling drum (3). A feeding plate (9) is provided below the opening of the tumbling drum (3). The feeding plate (9) is fixedly connected to the frame (1). The separator (4) includes an isolation cylinder (401), a fixing strip (402), and a liquid storage tank (403). The fixing strip (402) is fixedly connected to the outer wall of the isolation cylinder (401) at equal angles. The liquid storage tank (403) is located between two adjacent fixing strips (402). The through hole (5) is located at the bottom of the liquid storage tank (403). The bidirectional stirring device (6) includes a first stirring shaft (601), a first stirrer (602), a second stirring shaft (603), and a second stirrer (604). The first stirring shaft (601) is fixedly connected to the first stirrer (602), and the first stirrer (602) is in contact with the inner wall of the isolation cylinder (401). The second stirrer (604) is located in the middle of the first stirrer (602), and the second stirrer (604) is fixedly connected to the second stirring shaft (603). The first stirring shaft (601) has a shaft hole through which the second stirring shaft (603) passes. One end of the first stirring shaft (601) passes through the tumbling cylinder (3) and is rotatably connected to the tumbling cylinder (3). The angle adjustment frame (2) is provided with a driving device that drives the first stirring shaft (601) and the second stirring shaft (603) to rotate synchronously. The second stirring shaft (603) and the tumbling cylinder (3) rotate in the same direction.

2. The positive and negative pressure tumbling machine according to claim 1, characterized in that: The angle adjustment frame (2) includes an adjustment plate (201), the front end of which is hinged to the frame (1), and the other end of which is hinged to a telescopic rod (202), the other end of which is hinged to the frame (1).

3. The positive and negative pressure tumbling machine according to claim 1, characterized in that: A front sealing plate (10) is fixedly connected to one side of the first agitator (602). The front sealing plate (10) is located at the opening of the tumbling drum (3). The front sealing plate (10) is rotatably connected to the tumbling drum (3). A rear sealing plate (11) is fixedly connected to the other side of the first agitator (602). The rear sealing plate is located at the bottom of the tumbling drum (3). The rear sealing plate (11) is rotatably connected to the tumbling drum (3).

4. The positive and negative pressure tumbling machine according to claim 3, characterized in that: The isolation cylinder (401) is located between the front sealing plate (10) and the rear sealing plate (11), and a rubber gasket is provided at the connection between the isolation cylinder (401) and the front sealing plate (10) and the rear sealing plate (11).

5. The positive and negative pressure tumbling machine according to claim 3, characterized in that: An adjusting screw (12) is threadedly connected to the middle of the sealing cover. A sealing gasket (13) is fixedly connected to the adjusting screw (12) on the outside of the sealing cover. A support rod (14) is rotatably connected to the adjusting screw (12) on the inside of the sealing cover. A sliding groove (15) is opened in the support rod (14). A sliding shaft (16) is fitted in the sliding groove (15). The sliding shaft (16) is fixedly connected to the first stirrer (602). The central axis of the adjusting screw (12) and the central axis of the first stirring shaft (601) are on the same horizontal straight line.

6. The positive and negative pressure tumbling machine according to claim 1 or 5, characterized in that: The sealing cover is provided with a vacuum extraction pipe (17); a connecting block (18) is fixedly connected to the front side of the tumbling drum (3), the connecting block (18) has a threaded hole (19), a long bolt is fitted in the threaded hole (19), and the sealing cover has a connecting hole (20) through which the upper bolt passes.

7. A method for preparing canned meat paste containing prebiotics, characterized in that... Includes the following steps: (1) Raw material requirements and pretreatment 1.1 Marinating pork hind leg meat: Remove large pieces of fascia and fat from the hind leg meat, with a fat content of 5% to 8%, and then cut it into small pieces of 3 to 5 cm; add No. 1 mixture and fructooligosaccharide syrup to drinking water and stir evenly, then add it to the pork hind leg meat and tumble it using the positive and negative pressure tumbler as described in any one of claims 1-6, and then marinate it in a 0-4℃ warehouse for 48 hours; the No. 1 mixture is composed of salt, sodium tripolyphosphate, sodium D isoascorbate and sodium nitrite in a weight ratio of (0.8-1.2):(0.2-0.4):(0.2-0.4):(0.002-0.004); 1.2 Marinating the skinless pork belly: The thickness of the skinless pork belly should not exceed 2cm. Then cut it into small pieces of 3-5cm, add 2% salt and mix evenly in a vacuum mixer. Marinate in a 0-4℃ warehouse for 48 hours. 1.3 Grinding chicken breast: Remove the skin from the chicken breast and grind it using an 8mm perforated plate; (2) Preparation process First, marinate and remove the skin from the pork belly and skin from the chicken breast, then put them into a chopping pot and chop them at high speed until the meat pieces are the size of rice grains. Next, add the hind leg meat and chop it until the meat pieces are 5-12mm in size. Then, dissolve the soy protein and No. 2 mixture in ice water and add it to the pot. Then add the corn starch and stir at low speed until it is evenly mixed. Chop it until the meat pieces are 4-8mm in size and remove it from the pot. Then put it into a vacuum mixer and evacuate it to 0.067Mpa-0.08Mpa and stir for 2 minutes. The No. 2 mixture is composed of konjac powder, monosodium glutamate, white pepper powder and cornstarch in a weight ratio of (0.3-0.5):(0.08-0.12):(0.08-0.12):(0.08-0.12). (3) Subsequent processing: filling, sealing, sterilization, heat preservation, packaging and warehousing, and then the product is obtained.

8. The method for preparing a prebiotic-containing minced meat canned food according to claim 7, characterized in that: In step 1.1, the weight ratio of pork hind leg meat, drinking water, fructooligosaccharide syrup and No. 1 mixture is (45-55):(2-3):(8-12):(1-2); the fructooligosaccharide syrup contains 65-70% fructooligosaccharides by mass.

9. A method for preparing a prebiotic-containing minced meat canned food according to claim 7, characterized in that: In step 1.1, the tumbling process is as follows: ambient temperature 0~4℃, negative pressure 0.04MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes, work like this for 1 hour, positive pressure 0.02MPa, speed 12 revolutions / minute, work for 20 minutes, pause for 10 minutes. One cycle of negative pressure and one cycle of positive pressure is one cycle, and tumbling is performed for 4 cycles.

10. A method for preparing a prebiotic-containing minced meat canned food according to claim 7, characterized in that: In step (2), the weight ratio of marinated pork hind leg meat, marinated skinless pork belly, chicken breast meat, drinking water, soy protein, corn starch and No. 2 mixture is (60-70): (12-16): (6-8): (5-6): (1.2-1.8): (7-9): (0.6-0.8).

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