Preparation method of pet meat product with low-temperature fermentation cooperating with acidity adjustment

Abstract

The invention discloses a preparation method of a pet meat product through low-temperature fermentation and acidity regulation, and the preparation method comprises the following steps: S1, mixing raw material meat with a leavening agent, a fermentation regulator and table salt, and carrying out ultrasonic treatment; wherein the fermentation conditioning agent comprises an acidity conditioning agent, and the acidity conditioning agent comprises sodium tripolyphosphate and sodium bicarbonate; s2, fermenting the material obtained in the step S1 at 0-8 DEG C for 48-96 hours to obtain fermented meat; and S3, curing the fermented meat obtained in the step S2, packaging, sealing and sterilizing. According to the invention, low-temperature fermentation is cooperated with the compounded acidity regulator, the pH value of the system is adjusted to improve the fermentation effect, the tenderness of meat is improved, the flavor substances of the product are enriched, and the palatability of the feed can be obviously improved under the condition that no phagostimulant is added.

Description

Technical Field

[0001] The invention belongs to the field of pet food and relates to a method for preparing a pet meat product, in particular to a method for preparing a pet meat product by low-temperature fermentation and coordinated acidity regulation. Background Art

[0002] Pet wet food is a kind of pet food with a moisture content of more than 60%. It uses meat as the main raw material and contains almost no carbohydrates. It is one of the main components of the daily diet of dogs and cats. Low-temperature fermented meat products refer to meat products with special flavor, color, texture and long shelf life that are formed by fermenting raw meat with microorganisms or enzymes under natural or artificial low-temperature conditions. Its main characteristics are rich nutrition, unique flavor and long shelf life. With the help of the fermentation of beneficial microorganisms, the protein in the meat is mildly denatured and degraded, which not only improves the texture of the product, but also increases the absorption rate of the protein; at the same time, the fermentation of microorganisms and endogenous enzymes work together to form a large number of aromatic substances such as alcohols, acids, heterocyclic compounds, nucleotides, etc., giving the product a unique flavor.

[0003] At present, most pet foods on the market add attractants to improve the palatability of the product. Although this can achieve certain results, it does not conform to the development trend of "natural and healthy". The natural aroma produced by fermentation can effectively improve the palatability of pet food; in addition, the texture changes and improved tenderness brought by the fermentation process to the raw meat can also optimize the palatability of the product. Therefore, how to optimize and improve pet food prepared by low-temperature fermentation process is a technical problem that needs to be solved in this field. Summary of the invention

[0004] In view of the deficiencies in the above-mentioned prior art, the present invention provides a method for preparing pet meat products by low-temperature fermentation and coordinated acidity regulation. The method adopts low-temperature fermentation and a composite acidity regulator to improve the fermentation effect by adjusting the pH value of the system, improve the tenderness of the meat, enrich the flavor substances of the product, and significantly improve its palatability without adding attractants.

[0005] The specific technical solutions are as follows:

[0006] One of the purposes of the present invention is to provide a method for preparing a pet meat product with low-temperature fermentation and acidity regulation, comprising the following steps:

[0007] S1. Mixing the raw meat with a fermentation agent, a fermentation regulator, and salt, and subjecting the mixture to ultrasonic treatment;

[0008] Wherein, the fermentation regulator includes an acidity regulator, and the acidity regulator includes sodium tripolyphosphate and sodium bicarbonate;

[0009] S2. The material obtained in step S1 is fermented at 0 to 8°C for 48 to 96 hours to obtain fermented meat;

[0010] S3. The fermented meat obtained in step S2 is steamed, packaged, sealed and sterilized.

[0011] The above preparation method adopts a compound acidity regulator, which works synergistically with low-temperature fermentation. Sodium bicarbonate and sodium tripolyphosphate in the acidity regulator have a buffering effect, which can form a complex with myosin in meat, increase the lattice gap of myofibrils, cause myofibrils to swell, increase the water binding capacity of meat, prevent water loss, and improve tenderness. The compound use of the two can improve the pH value and ionic strength of meat, which is conducive to the fermentation of meat products by microorganisms. During the fermentation process, proteins are broken down into small molecular peptides and amino acids, and their weak acidity (pH is 4.5 to 6.5) further creates more suitable environmental conditions for fermentation. Through sensory evaluation, the present invention can significantly reduce the fascia content of meat.

[0012] Further, in step S1: the fermentation regulator preferably also includes Haematococcus pluvialis. In terms of adding Haematococcus pluvialis powder, the amount of algae powder added is 0.05wt% to 0.2wt% based on the raw meat. Haematococcus pluvialis is rich in astaxanthin, and the molecules of astaxanthin mainly include conjugated double bonds, hydroxyl groups, and unsaturated ketone groups connected to the ends of the conjugated double bond chains, wherein the hydroxyl group and the ketone group constitute α-hydroxyketone in principle, and these structures have relatively active electronic effects, so they can more effectively quench singlet active oxygen with high oxidative properties, as well as other free radicals in the environment, that is, they have extremely strong antioxidant activity, free radical scavenging, and active oxygen quenching capabilities. In addition, Haematococcus pluvialis is also a natural pigment that can give meat products a better color and present an attractive appearance. The use of Haematococcus pluvialis in conjunction with sodium tripolyphosphate and sodium bicarbonate can improve the tenderness of meat while maintaining high-quality color and effectively inhibiting meat oxidation.

[0013] Furthermore, in step S1: the fermentation regulator preferably also includes an antioxidant. The antioxidant preferably includes one or more of tea polyphenols, rosemary extract, and pomegranate peel extract.

[0014] Furthermore, the antioxidant is preferably a compound of tea polyphenols, rosemary extract and pomegranate peel extract, wherein the amount of tea polyphenols is preferably 0.1wt% to 0.6wt% based on the raw meat, the amount of rosemary extract is preferably 0.1wt% to 0.6wt% based on the raw meat, and the amount of pomegranate peel extract is preferably 0.1wt% to 0.6wt% based on the raw meat. The natural antioxidant of the present invention can improve the water holding capacity of meat products, which may be related to reducing the cross-linking between proteins in meat products; in addition, the phenolic hydroxyl group of the natural antioxidant combines with the water in the meat product to form a hydrogen bond, thereby improving the water holding capacity. The natural antioxidant combination of the present invention also has a better color protection effect.

[0015] The main component of the rosemary extract is rosmarinic acid, and the main component of the pomegranate peel extract is pomegranate polyphenols.

[0016] Furthermore, in step S1: the amount of sodium tripolyphosphate used is preferably 0.1wt% to 0.5wt% based on the raw meat; the amount of sodium bicarbonate used is preferably 0.1wt% to 0.3wt% based on the raw meat.

[0017] Furthermore, in step S1: the fermentation agent preferably includes one or more of Staphylococcus vitulinus, Staphylococcus carnosus, Lactobacillus plantarum, and Staphylococcus simulans. The application of microorganisms to the production process of fermented meat products can reduce the generation and accumulation of harmful substances and compete with harmful microorganisms; many microorganisms can produce enzymes that promote protein and fat decomposition, contributing to the generation of product flavor. In addition, microorganisms can give products functional characteristics and improve their nutritional value.

[0018] Furthermore, in step S1, the amount of the starter is 1×10 8 ~1.2×10 10 CFU / g.

[0019] Furthermore, the fermentation agent is preferably composed of Staphylococcus aureus, Staphylococcus carnosus, Lactobacillus plantarum and Staphylococcus simulans. Specifically, in the fermentation agent, the dosage ratio of Staphylococcus aureus, Staphylococcus carnosus, Lactobacillus plantarum and Staphylococcus simulans in terms of bacterial activity is preferably 1:(1-2):(0.8-1.5):(1-3). Experiments have confirmed that the combination of the above fermentation agents can produce proteases, increase the degree of protein degradation in the production process of meat products, increase the MFI value, destroy muscle integrity, reduce the interaction force between muscles, reduce shear force, and thus improve the tenderness of meat products. The above fermentation agent can grow at low temperatures, and the analysis of virulence genes, drug resistance, etc. shows that it is safe.

[0020] Furthermore, in step S1: the ultrasonic treatment condition is preferably 300-500W, 20-40kHz for 0.5-1h.

[0021] Furthermore, in step S1: the amount of salt used is 0.1wt% to 0.6wt% based on the raw meat.

[0022] Further, in step S1: the raw meat includes at least one of chicken, duck, beef and pork.

[0023] Furthermore, in step S1: the raw meat is cut into pieces before being mixed with the starter, fermentation regulator and salt, preferably into small pieces of 3 to 5 g.

[0024] Furthermore, in step S3: the aging is preferably steaming, and the steaming conditions are preferably 98-100° C. for 20-30 min.

[0025] Furthermore, in step S3: the sterilization condition is preferably full water sterilization, and the treatment is carried out at 115-121° C. for 20-50 minutes.

[0026] The second object of the present invention is to provide a pet meat product with coordinated acidity regulation through low-temperature fermentation obtained by the above-mentioned preparation method.

[0027] The beneficial effects of the present invention are as follows:

[0028] The present invention adopts low-temperature fermentation in conjunction with a compound acidity regulator, improves the fermentation effect by adjusting the pH of the system, improves the tenderness of the meat, enriches the flavor substances of the product, and can significantly improve its palatability without adding attractants. It is more in line with consumers' pursuit of natural and healthy quality of products and has certain market competitiveness.

[0029] The present invention applies Haematococcus pluvialis to the fermentation of pet wet food. Haematococcus pluvialis contains rich astaxanthin, which can reduce free radical reactions, has a strong antioxidant effect, and can effectively inhibit oxidation during the fermentation process. In addition, as a natural pigment, Haematococcus pluvialis can give meat products a better color.

[0030] The present invention applies natural antioxidants, especially compounded natural antioxidants, to the fermentation of pet wet food, which can effectively improve the water holding capacity of meat products and has a better color protection effect.

[0031] The combination of the starter agents of the present invention can produce proteases, improve the degree of protein degradation in the meat product production process, increase the MFI value, destroy muscle integrity, reduce the interaction force between muscles, reduce shear force, and thus improve the tenderness of meat products. DETAILED DESCRIPTION

[0032] The principles and features of the present invention are described below in conjunction with examples. The examples are only used to explain the present invention and are not used to limit the scope of the present invention.

[0033] In a specific embodiment: the main component of the rosemary extract used is rosmarinic acid, with a content of not less than 60wt%, purchased from Zhejiang Yinuo Biotechnology Co., Ltd.; the main component of the pomegranate peel extract used is pomegranate polyphenols, with a content of not less than 30wt%, purchased from Shaanxi Zhenai Biotechnology Co., Ltd.

[0034] Example 1

[0035] A method for preparing a pet meat product with low-temperature fermentation and acidity regulation comprises the following steps:

[0036] S1. Trim the raw meat and cut it into small pieces of 3 to 5 g using a cutter; add a fermentation agent and a fermentation regulator to the cut raw meat and mix them evenly; apply salt on the surface of the meat; and then ultrasonically treat it at 500 W and 25 kHz for 0.5 h;

[0037] The raw meat is fresh chicken, the fermentation regulator consists of an acidity regulator, Haematococcus pluvialis powder and an antioxidant; the acidity regulator consists of sodium tripolyphosphate and sodium bicarbonate, and the antioxidant consists of tea polyphenols, rosemary extract and pomegranate peel extract; the amount of sodium tripolyphosphate is 0.4wt% based on the raw meat, the amount of sodium bicarbonate is 0.2wt% based on the raw meat, the amount of Haematococcus pluvialis powder is 0.1wt% based on the raw meat, the amount of tea polyphenols is 0.5wt% based on the raw meat, the amount of rosemary extract is 0.5wt% based on the raw meat, the amount of pomegranate peel extract is 0.5wt% based on the raw meat, and the amount of salt is 0.5wt% based on the raw meat;

[0038] The amount of starter used is 1.2×10 9 CFU / g; the fermentation agent is composed of Staphylococcus aureus, Staphylococcus carnosus, Lactobacillus plantarum and Staphylococcus simulans, and the usage ratio of Staphylococcus aureus, Staphylococcus carnosus, Lactobacillus plantarum and Staphylococcus simulans in terms of bacterial activity is 1:1.5:1:2;

[0039] The preparation method of the starter is as follows: the activated bacteria are inoculated into a nutrient broth medium at a ratio of 1% (v / v), and cultured at 37°C for 15 hours; centrifuged at 4°C and 15,000 r / min for 5 minutes, the supernatant is discarded, and the bacteria are obtained after washing. The bacteria obtained after centrifugation are added with a protective agent according to one tenth of the volume of the original culture medium, and resuspended for use; the protective agent formula is 8g of glucose added to every 100mL of physiological saline.

[0040] S2. The material obtained in step S1 is fermented at 0-4° C. for 72 hours to obtain fermented meat.

[0041] S3. The fermented meat obtained in step S2 is boiled at 98°C for 30 min, packaged and sealed, and then sterilized. The sterilization conditions are full water sterilization at 121°C for 30 min.

[0042] Comparative Example 1

[0043] Referring to Example 1, the difference from Example 1 is that in step S1: no acidity regulator is added.

[0044] Other technical features are the same as those of Example 1.

[0045] Comparative Example 2

[0046] Referring to Example 1, the difference from Example 1 is that in step S1: the acidity regulator is replaced by sodium tripolyphosphate, and the amount thereof is 0.6 wt % based on the raw meat.

[0047] Other technical features are the same as those of Example 1.

[0048] Comparative Example 3

[0049] Referring to Example 1, the difference from Example 1 is that in step S1: the acidity regulator is replaced by sodium bicarbonate, and the amount thereof is 0.6 wt % based on the raw meat.

[0050] Other technical features are the same as those of Example 1.

[0051] Comparative Example 4

[0052] Referring to Example 1, the difference from Example 1 is that in step S1: no leavening agent is used.

[0053] Other technical features are the same as those of Example 1.

[0054] Example 2

[0055] Referring to Example 1, the difference from Example 1 is that in step S1: no Haematococcus pluvialis powder is added.

[0056] Other technical features are the same as those of Example 1.

[0057] Example 3

[0058] Referring to Example 1, the difference from Example 1 is that in step S1: no antioxidant is added.

[0059] Example 4

[0060] Referring to Example 1, the difference from Example 1 is that in step S1: the antioxidant is replaced by tea polyphenols, and the amount thereof is 1.5wt% based on the raw meat.

[0061] Other technical features are the same as those of Example 1.

[0062] Example 5

[0063] Referring to Example 1, the difference from Example 1 is that in step S1: the antioxidant is replaced by rosemary extract, and the amount thereof is 1.5 wt % based on the raw meat.

[0064] Other technical features are the same as those of Example 1.

[0065] Example 6

[0066] Referring to Example 1, the difference from Example 1 is that in step S1: the antioxidant is replaced by pomegranate peel extract, and the amount thereof is 1.5wt% based on the raw meat.

[0067] Other technical features are the same as those of Example 1.

[0068] Example 7

[0069] Referring to Example 1, the difference from Example 1 is that in step S1: the starter is replaced with a starter consisting of Staphylococcus aureus, Staphylococcus carnosus and Lactobacillus plantarum, the total amount of the starter remains unchanged, and the ratio of Staphylococcus aureus, Staphylococcus carnosus and Lactobacillus plantarum in terms of bacterial activity is 1:1.5:1.

[0070] Other technical features are the same as those of Example 1.

[0071] Example 8

[0072] Referring to Example 1, the difference from Example 1 is that in step S1: the starter is replaced by Staphylococcus aureus, Lactobacillus plantarum and Staphylococcus simulans, the total amount of the starter remains unchanged, and the ratio of Staphylococcus aureus, Lactobacillus plantarum and Staphylococcus simulans in terms of bacterial activity is 1:1:2.

[0073] Other technical features are the same as those of Example 1.

[0074] Test 1

[0075] After the fermentation was completed, the MFI value (myofibril fragmentation index) of the pet meat products obtained in each example and each comparative example was tested.

[0076] The test method is as follows: Take 4g of pet meat products (remove the fat and connective tissue visible to the naked eye), add 40mL of 4℃ MFI buffer (100mmol / L KCl, 11.2mmol / L K2HPO4, 8.8mmol / L KH2PO4, 1mmol / L EGTA, 1mmol / L MgCl2, 1mmol / L NaN3), mix well; centrifuge at 10000r / min for 2min, slowly pour out the supernatant, continue to stir the precipitate in 40mL buffer to make a suspension, centrifuge at 10000r / min for 2min, slowly pour out the supernatant; precipitate in 10mL buffer to make a suspension, pass through a copper sieve (20 mesh) to remove connective tissue and debris. The protein concentration of the myofibril suspension is determined according to the biuret method. Then adjust the protein concentration of the suspension to 0.5mg / mL with MFI buffer solution, measure the absorbance at 540nm, and multiply the result by 200 to get the MFI value.

[0077] The test results are shown in Table 1.

[0078] Table 1 MFI values ​​of various embodiments and comparative examples

[0079]

[0080] Shear force is an important indicator for measuring the tenderness of meat products. MFI indicates the degree of myofibril degradation. The greater the degree of protein degradation, the greater the MFI value, the smaller the shear force, and the greater the tenderness of the meat. After testing, the MFI value of Example 1 is higher than that of each comparative example group. This shows that the tenderness of meat can be improved after adding the compounded acidity regulator (sodium tripolyphosphate, sodium bicarbonate). At the same time, the results confirm that the starter combination of Example 1 of the present invention can produce protease to increase the degree of protein degradation in the meat product production process, increase the MFI value, destroy the muscle integrity, reduce the interaction force between muscles, and reduce the shear force, thereby improving tenderness.

[0081] Test 2

[0082] After fermentation, the moisture content of the pet meat products obtained in each example and each comparative example was tested. The results are shown in Table 2.

[0083] Table 2 Moisture content of each embodiment and each comparative example

[0084] Group Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Moisture content 72.32wt% 71.8wt% 63.42wt% 65.21wt% 65.89wt% 66.73wt%

[0085] The results in Table 2 show that the moisture content of Example 1 is higher than that of Examples 3 to 6, indicating that the synergistic use of the three natural antioxidants can improve the water holding capacity of meat products. This may be related to the fact that the simultaneous addition of the three natural antioxidants can reduce the cross-linking between proteins in meat products. In addition, the phenolic hydroxyl groups of the natural antioxidants combine with the moisture in the meat products to form hydrogen bonds, thereby improving the water holding capacity.

[0086] Test 3

[0087] After the fermentation was completed, the color of the pet meat products obtained in each embodiment and each comparative example was tested using a colorimeter. The results are shown in Table 3.

[0088] Table 3 Color of each embodiment and each comparative example

[0089] Group Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 L* 65.46 54.74 45.35 53.21 51.93 53.75 a* 21.06 12.31 15.53 18.24 17.83 18.89

[0090] The color of meat products is an important evaluation index that affects their sensory properties. The L* value is one of the important parameters for evaluating the sensory quality of meat products. The higher the value, the brighter the color of the meat product. The a* value indicates the redness of the meat product. The higher the value, the greater the redness of the meat product. The results in Table 3 show that the L* value and a* value of Example 1 are higher than those of Example 2, indicating that the addition of Haematococcus pluvialis can make the sample present better brightness and redness; Haematococcus pluvialis contains natural astaxanthin, which has strong antioxidant activity and extremely strong ability to scavenge free radicals and quench active oxygen. In addition, Haematococcus pluvialis itself is red, so it can give meat products a better color. The L* value and a* value of Example 1 are higher than those of Examples 3 to 6, indicating that the synergistic use of the three natural antioxidants can play the best color protection role. The color of meat products is not only related to the chemical state of myoglobin and hemoglobin, but also has a great relationship with the degree of fat oxidation in meat products. Tea polyphenols, rosemary extract and pomegranate peel extract can effectively inhibit fat oxidation in meat products, so samples treated with natural antioxidants can maintain good redness and brightness.

[0091] Test 4

[0092] After the fermentation, the pet meat products obtained in each embodiment and each comparative example were subjected to pet feeding experiments to observe their palatability and intestinal digestion conditions, and to detect the apparent digestibility.

[0093] The method for detecting the apparent digestibility is as follows: 6 healthy adult cats weighing 3 to 10 kg and aged 1 to 7 years old are selected for each experimental group, including ragdolls, Maine coons, British shorthairs, American shorthairs, Garfields, Sphinxes, Chinese rural cats, etc. Each cat is given 50 g of the experimental sample every day for free feeding. After the feeding is completed, the fresh feces of the experimental animals are continuously collected for 3 days, and the collected fecal samples are dried at 65°C to make air-dried samples. The fecal samples and raw material samples are crushed through a 40-mesh sieve, and the crude protein in the fecal samples and raw material samples is determined respectively. The calculation formula is: apparent digestibility of protein = (protein content in food - protein content in fecal samples) / protein content in food × 100%.

[0094] The palatability test method is as follows: provide pre-weighed food to 30 healthy adult cats weighing 3 to 10 kg and aged 1 to 7 years old, including ragdolls, Maine Coons, British shorthairs, American shorthairs, Garfields, Sphynxes, Chinese rural cats, etc., and let them eat freely within a certain period of time. This test mainly records the pet's acceptance of food and the amount of food consumed. By comparing the acceptance rate and average consumption rate of different foods, the palatability of the food to cats can be judged. The specific calculation method is as follows:

[0095] Acceptance rate = (number of cats with feed intake exceeding 25%) / (total number of cats) × 100%;

[0096] Average feed intake rate = (total feed intake) / (total feed amount) × 100%.

[0097] The apparent digestibility results are shown in Table 4, and the palatability test results are shown in Table 5.

[0098] Table 4 Apparent digestibility of each embodiment and each comparative example

[0099] Group Example 1 Comparative Example 4 Example 7 Example 8 Apparent digestibility of protein 91.35％ 82.63％ 85.53％ 83.47％

[0100] Table 5 Palatability of each embodiment and each comparative example

[0101] Group Example 1 Comparative Example 4 Example 7 Example 8 Acceptance Rate 96.7％ 83.3％ 86.7％ 86.7％ Feed intake rate 98.5％ 87.4％ 85.9％ 84.3％

[0102] The apparent digestibility and palatability of protein in Example 1 are better than those in Comparative Example 4 and other Examples 7 and 8, indicating that the meat products after fermentation treatment of the present invention are easier to absorb and can reduce the intestinal burden of pets. This is mainly because during the fermentation process of meat products, proteins are decomposed under the action of endogenous peptidases and exogenous peptidases to produce more small molecule peptides and amino acids that are easy to absorb; lipids are degraded under the action of microorganisms or exogenous enzymes, wherein saturated fatty acids are converted into unsaturated fatty acids and other volatile components, thereby reducing the fat and cholesterol content in meat products. For example, the lipase produced by Lactobacillus plantarum can degrade the fat in meat within 72 hours, and can undergo esterification reactions to produce short-chain fatty acids, thereby reducing the fat content of fermented meat products. Therefore, the purpose of regulating the nutritional components of meat products and improving the nutritional value of meat products can be achieved through microbial fermentation.

[0103] The palatability of Example 1 is better than that of Comparative Example 4 and other Examples 7 and 8, indicating that the starter and the compound acidity regulator can improve the palatability. This is mainly because Staphylococcus has strong protease activity, and its aminotransferase can participate in the transamination and decarboxylation process of branched, aromatic and sulfur-containing amino acids to form a variety of branched aldehydes, carboxylic acids and alcohol compounds. On the other hand, some Staphylococci have strong lipase activity, which can decompose lipids to produce free fatty acids, and then further react to form flavor substances such as aldehydes, ketones and esters, thereby improving the flavor of meat products.

[0104] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a pet meat product with low temperature fermentation and acidity regulation, characterized in that: The steps include: S1. Mixing the raw meat with a fermentation agent, a fermentation regulator, and salt, and subjecting the mixture to ultrasonic treatment; Wherein, the fermentation regulator includes an acidity regulator, and the acidity regulator includes sodium tripolyphosphate and sodium bicarbonate; S2. The material obtained in step S1 is fermented at 0 to 8°C for 48 to 96 hours to obtain fermented meat; S3. The fermented meat obtained in step S2 is ripened, packaged, sealed and sterilized.

2. The preparation method according to claim 1, characterized in that: In step S1: the fermentation regulator also includes Haematococcus pluvialis.

3. The preparation method according to claim 2, characterized in that: In step S1: the fermentation regulator also includes an antioxidant.

4. The preparation method according to claim 3, characterized in that: In step S1: the antioxidant includes one or more of tea polyphenols, rosemary extract, and pomegranate peel extract.

5. The preparation method according to any one of claims 1 to 4, characterized in that: In step S1, the amount of sodium tripolyphosphate used is 0.1wt% to 0.5wt% based on the raw meat; the amount of sodium bicarbonate used is 0.1wt% to 0.3wt% based on the raw meat.

6. The preparation method according to any one of claims 1 to 4, characterized in that: In step S1: the fermentation agent includes one or more of Staphylococcus aureus, Staphylococcus carnosus, Lactobacillus plantarum, and Staphylococcus simulans.

7. The preparation method according to claim 6, characterized in that: In step S1: the amount of the starter is 1×10 8 ~1.2×10 10 CFU / g.

8. The preparation method according to any one of claims 1 to 4, characterized in that: In step S1: the ultrasonic treatment is carried out at 300-500W and 20-40kHz for 0.5-1h.

9. The preparation method according to any one of claims 1 to 4, characterized in that: In step S1: the amount of salt used is 0.1wt% to 0.6wt% based on the raw meat.

10. A pet meat product with coordinated acidity adjustment by low-temperature fermentation, obtained by the preparation method according to any one of claims 1 to 9.

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