Staple food soup pot for kittens and preparation method of staple food soup pot

Abstract

The invention belongs to the technical field of pet food processing, and particularly relates to a staple food soup pot for kittens and a preparation method thereof.The staple food soup pot for kittens comprises a fiberized meat base and a soup base; the fiberized meat base is in a sheet shape or a block shape, and the fiberized meat base has a three-dimensional cross-linked network structure; the soup base contains nutritional supplements. Through synergistic pretreatment of pancreatic lipase and flavourzyme, macromolecular protein and fat are decomposed into small molecular peptide, amino acid and free fatty acid which are more easily absorbed by intestinal tracts of kittens, and the nutrition titer and bioavailability of the product are remarkably improved.

Description

Technical Field

[0001] This invention relates to a soup can for kittens and its preparation method, belonging to the field of pet food processing technology. Background Technology

[0002] Kittens are in a critical stage of rapid growth and development and the establishment of their immune system. Their needs for protein, fat, and various micronutrients are significantly higher than those of adult cats. However, the digestive system of kittens at this stage is not yet fully developed, and the activity of key digestive enzymes such as proteases and amylases is relatively low. This results in limited ability to digest and absorb the large-molecule proteins and fats contained in conventional pet food, leading to low nutrient utilization.

[0003] Currently, most wet kitten food products on the market use physical cutting or single enzyme preparations to improve food texture. However, in actual application, the following prominent problems still exist: 1. Insufficient release of nutrients leads to low bioavailability, making it difficult to meet the high nutritional needs of kittens; 2. In pursuing suitable texture (such as softness and hardness, and kibble shape), products often sacrifice the natural flavor of raw materials. In order to enhance palatability, they have to rely on artificial palatability enhancers or flavor additives, which poses health risks; 3. The texture characteristics of meat chunks in existing wet foods do not match the immature chewing ability of kittens, affecting the eating experience and nutrient intake efficiency.

[0004] Therefore, developing a staple food product that can simultaneously achieve efficient nutrient release, natural flavor enhancement, and scientifically adapted texture during processing, tailored to the unique physiological and nutritional needs of kittens, not only helps promote the healthy growth of kittens but also has significant practical implications and industrial value for improving the technological level and product competitiveness of the pet food industry. Summary of the Invention

[0005] This invention addresses the problems of low nutrient absorption rate, flavor dependence on additives, and unsuitable texture in existing kitten wet food canned food. It provides a kitten staple food soup can based on a three-step sequential treatment of flavor protease-pancreatic lipase-transglutaminase and its preparation method. Through the synergistic effect of biological enzymes, the ingredients are modified at the molecular level, aiming to achieve a unified improvement in nutrition, flavor and texture.

[0006] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: One objective of this invention is to provide a soup can for kittens, comprising a fibrous meat base and a soup base; the fibrous meat base is in the form of flakes or blocks, and the fibrous meat base has a three-dimensional cross-linked network structure; the soup base contains nutritional supplements.

[0007] Based on the above technical solution, the present invention can also be improved as follows: Furthermore, the nutritional supplement includes one or more of vitamin premixes, mineral premixes, taurine, and fish oil.

[0008] Furthermore, prebiotics and / or plasma protein powder are added to the fibrotic meat base and the soup base.

[0009] Furthermore, the prebiotic is lactooligosaccharide.

[0010] Furthermore, the vitamin premix is ​​one or more of vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, and folic acid.

[0011] Furthermore, the mineral premix is ​​one or more of calcium sulfate, phosphorus, potassium, magnesium, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, and choline chloride.

[0012] Furthermore, the fish oil is derived from salmon oil.

[0013] Furthermore, the weight ratio of the fibrotic meat base to the soup base is 3-7:7-3.

[0014] Furthermore, the thickness of the fibrotic meat base is 3mm to 8mm.

[0015] The second objective of this invention is to provide a method for preparing the above-mentioned main food soup can for kittens, comprising the following steps: S1. Meat base pretreatment and chopping: Cut the animal meat raw material into pieces, pre-cool to 0℃~4℃, and chop at a low temperature of 0℃~4℃ for 5min~10min to form microfibrillated meat paste to expose myofibril protein. S2, Compound enzymatic hydrolysis: Add 0.05% to 0.15% of the total mass of flavor protease and 0.03% to 0.1% of pancreatic lipase to the microfibrillated meat paste obtained in step S1, and enzymatically hydrolyze it at 37℃ to 45℃ and pH=6.0 to 7.0 to obtain enzymatically hydrolyzed meat paste; Among them, flavor protease, as a complex protease with both endopeptide and exopeptide, can specifically hydrolyze proteins to produce flavorful short peptides and free amino acids. At the same time, because of its mild action, it does not produce bitter peptides. Pancreatic lipase can efficiently hydrolyze triglycerides, release free fatty acids with appetizing flavor, and improve the digestibility of fat. The two work together to achieve the full release of flavor precursor substances and the pre-digestion of nutrients. S3. Enzymatic cross-linking: Add 0.2% to 1% of transglutaminase by total mass to the enzymatically hydrolyzed meat paste obtained in step S2, mix well, and let it stand at 45℃ to 55℃ for 30 min to 120 min to obtain fibrous meat base with a three-dimensional network structure. Transglutaminase can catalyze covalent cross-linking between protein molecules. After the previous enzymatic hydrolysis, more protein ends are exposed, providing more reaction sites for transglutaminase, thus forming a strong and water-retaining three-dimensional network structure more efficiently. This step can reconstruct the loose structure after enzymatic hydrolysis into a fibrous meat base with ideal chewiness and water retention. S4. Shaping: The fibrous meat base obtained in step S3 is processed into sheet or block structures to adapt to the oral structure of kittens; S5. Soup base preparation: Heat goat milk or reconstituted goat milk to 60℃~70℃, add nutritional supplements, stir well, and the soup base is prepared. S6. Filling and sterilization: The fibrous meat base in flakes or blocks obtained in step S4 and the soup base obtained in step S5 are filled into a canning container in a weight ratio, sealed and sterilized under high temperature and high pressure. After cooling, the main dish soup can is obtained.

[0016] Furthermore, in step S2, the enzyme activity of the flavor protease is 20 U / mg to 40 U / mg, and the enzyme activity of the pancreatic lipase is 10 U / mg to 20 U / mg.

[0017] Furthermore, in step S2, the temperature of the enzymatic hydrolysis reaction is 38±1℃, the pH is 6.5, and the hydrolysis time is 30min~50min, preferably 40min.

[0018] Furthermore, in step S6, the sterilization temperature is 115℃~125℃ and the pressure is 0.13MPa~0.2MPa.

[0019] The beneficial effects of this invention are as follows: This invention utilizes the synergistic pretreatment of pancreatic lipase and flavor protease to break down large-molecule proteins and fats into smaller-molecule peptides, amino acids, and free fatty acids that are more easily absorbed by the kitten's intestines, significantly improving the nutritional value and bioavailability of the product.

[0020] This invention utilizes the enzymatic hydrolysis of flavor proteases to directly generate a large number of natural flavor substances (such as umami amino acids like glutamic acid and aspartic acid) in the meat base. These substances work synergistically with the free fatty acids produced by lipase hydrolysis to form the natural meat and milk aroma base of the product. No artificial flavorings are needed, resulting in excellent palatability.

[0021] This invention is based on the innovative strategy of "first enzymatic deconstruction, then cross-linking reconstruction". By using transglutaminase to precisely cross-link the protein matrix after enzymatic hydrolysis, the resulting three-dimensional network structure can give the meat base sufficient mechanical strength to maintain its shape, while ensuring excellent tenderness. Kittens can crush it with their tongues, which is perfectly suited to the fragile chewing ability of kittens.

[0022] The three-step enzyme treatment process of this invention is interconnected, forming a complete technical chain of "flavor and nutrient release - precise texture construction". The process is stable and reproducible, making it suitable for industrial production. Detailed Implementation

[0023] The principles and features of the present invention are described below. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0024] Unless otherwise specified, all raw materials used in the following embodiments and comparative examples of this invention are commercially available products.

[0025] Example 1 Chicken and Goat Milk Kitten Soup Can 1. Raw materials and proportions (by percentage of total mass) Chicken breast: 60%; Whole goat milk: 35%; Cat multivitamin / mineral premix: 0.8%; The premixed material uses commercially available premixed material packages containing vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, folic acid, calcium sulfate, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, and choline chloride. The raw materials are added to the three-dimensional mixer at a speed of 10 rpm and mixed for 20 minutes. The amount of material added is controlled at 50% to 70% of the equipment volume to ensure the best mixing effect.

[0026] Taurine: 0.1%; Salmon oil: 0.1%; Purified water: 4%.

[0027] 2. Preparation process steps (1) Meat base pretreatment and chopping: Trim the fresh or thawed chicken breast to remove visible fat and connective tissue, and cut it into pieces with a side length of about 2cm. 3 Small pieces of meat are placed in a chopping bowl and pre-cooled to a core temperature of 2°C. At 2°C, the meat is chopped for 6 minutes using a chopper at 3000 rpm to form a microfibrillated meat paste.

[0028] (2) Compound enzymatic hydrolysis: Add 0.08% of the total mass of flavor protease (30 U / mg enzyme activity) and 0.05% of the total mass of pancreatic lipase (15 U / mg enzyme activity) to the minced meat obtained in step (1), and adjust the pH of the system to 6.5 using food-grade citric acid solution. Gently stir and hydrolyze for 40 min under constant temperature water bath at 37℃.

[0029] (3) Enzymatic cross-linking: Add 0.3% of transglutaminase (TGase, enzyme activity 100 U / g) to the enzymatically hydrolyzed meat paste and mix evenly at low speed using a mixer (about 3 min). Spread the mixed meat paste evenly in a stainless steel tray with a thickness of about 2 cm, and place it in a constant temperature and humidity chamber at 50℃ for 60 min to complete the cross-linking and form a fibrous meat base with good adhesion and elasticity.

[0030] (4) Shaping: Transfer the cross-linked fibrous meat base to a cutting machine and cut it into uniform meat pieces of 5mm×5mm×5mm for later use.

[0031] (5) Soup base preparation: Preheat whole goat milk to 65°C, and add cat compound vitamin / mineral premix, taurine and salmon oil in sequence while stirring continuously. Stir until all nutritional supplements are fully dissolved and evenly dispersed.

[0032] (6) Filling and sterilization: Weigh the chicken pieces prepared in step (4) and the goat milk soup base prepared in step (5) at a weight ratio of 62:38, and fill them into aluminum foil pet food cans. Use a vacuum sealing machine to seal the cans to ensure good sealing. Place the sealed cans in a high-pressure sterilizer and sterilize them for 20 minutes at a temperature of 121℃ and a pressure of 0.17MPa. After sterilization, immediately cool the cans to room temperature (below 40℃) by spraying with cold water, wipe the surface of the cans dry, and then label and package them to obtain the finished product of classic chicken and goat milk kitten soup cans.

[0033] 3. Product Characteristics The meat chunks obtained in this embodiment are light pink, with a soft yet intact structure that can be easily broken apart with the back of a spoon, without a hard core. The broth is milky white, with a uniform texture and no layering, possessing a rich, natural goat milk aroma and a synergistic umami flavor produced by the enzymatic hydrolysis of chicken. Overall, it has excellent palatability and is very suitable for kittens during and after weaning to lick and digest.

[0034] Example 2 Chicken and fish mixed kitten soup can 1. Raw materials and proportions (by percentage of total mass) Chicken breast puree: 40%; Boneless cod fillet: 20%; Whole goat milk: 32%; Cat multivitamin / mineral premix: 0.9%; The premixed material uses commercially available premixed packages containing vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, folic acid, calcium sulfate, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, and choline chloride. The raw materials are added to the three-dimensional mixer at a speed of 15 rpm and mixed for 15 minutes. The amount of material added is controlled at 50% to 70% of the equipment volume to ensure the best mixing effect.

[0035] Taurine: 0.15%; Salmon oil: 0.15%; Purified water: 6.8%.

[0036] 2. Process Steps (1) Meat base pretreatment and chopping: Mix the chicken breast paste and the thawed cod thoroughly, place them in a chopping pot, and pre-cool to a core temperature of 3°C. At 3°C, chop at 2800 rpm for 8 minutes to ensure that the two meat sources are fully mixed and form a uniform microfibrillated mixed meat paste.

[0037] (2) Compound enzymatic hydrolysis: Add 0.12% of the total mass of flavor protease (30 U / mg) and 0.06% of the total mass of pancreatic lipase (15 U / mg) to the microfibrillated mixed meat paste, adjust the pH of the system to 6.5, and enzymatically hydrolyze for 35 min at a constant temperature of 37℃.

[0038] (3) Enzymatic cross-linking: Add 0.35% of transglutaminase by total mass of meat to the enzymatically hydrolyzed meat, stir evenly at low speed, and let it stand in a 50℃ environment for 50 min to form a composite fibrous meat base with a stronger fiber network.

[0039] (4) Molding: The cross-linked composite fibrous meat base is pressed into a continuous sheet with a thickness of 4 mm by a molding machine, and then cut into irregular pieces with a size of 10 mm × 15 mm.

[0040] (5) Soup base preparation: Same as step (5) in Example 1.

[0041] (6) Filling and sterilization: The meat slices and goat milk soup base were filled at a weight ratio of 58:42. After sealing, the mixture was sterilized for 18 min at a temperature of 121°C and a pressure of 0.18 MPa. Subsequent cooling and packaging were the same as in Example 1.

[0042] 3. Product Characteristics The meat slices prepared in this embodiment have a uniform texture, a white color with a hint of pink, and a delicate taste. The soup base is milky white with a goat milk flavor, while the meat slices release the unique umami flavor of fish, which, together with the chicken flavor and the aroma of goat milk, forms a rich and complex flavor, making it more palatable and suitable for picky kittens with specific taste preferences.

[0043] Example 3 High-protein fortified kitten soup cans 1. Raw materials and proportions (by percentage of total mass) Chicken breast: 70%; Whole goat milk: 25%; Cat multivitamin / mineral premix: 1.2%; The premixed material uses commercially available premixed material packages containing vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, folic acid, calcium sulfate, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, and choline chloride. The raw materials are added to the three-dimensional mixer at a speed of 12 rpm and mixed for 25 minutes. The amount of material added is controlled at 50%-70% of the equipment volume to ensure the best mixing effect.

[0044] Taurine: 0.2%; Plasma protein powder: 1.2%; Purified water: 2.4%.

[0045] 2. Process Steps (1) Meat base pretreatment and chopping: The treatment of chicken breast before chopping is the same as in Example 1, and it is pre-cooled to a core temperature of 1°C. Under the condition of 1°C, it is chopped at 3200 rpm for 10 min to carry out deep microfibrillation in order to maximize the exposure of protein and obtain microfibrillated meat paste.

[0046] (2) Compound enzymatic hydrolysis: 0.1% of the total mass of flavor protease (30 U / mg) and 0.04% of the total mass of pancreatic lipase (15 U / mg) were added to the microfibrillated minced meat, and the pH of the system was adjusted to 6.8. Enzymatic hydrolysis was carried out at a constant temperature of 39℃ for 45 min.

[0047] (3) Enzymatic cross-linking: Add 0.3% transglutaminase and 1.0% plasma protein powder by weight of the total meat mince to the enzymatically hydrolyzed meat mince, and stir at low speed for 5 minutes until the mixture is extremely uniform. Place the material in a 50°C environment and let it stand for 60 minutes to form a high-protein-density reinforced fibrous meat base.

[0048] (4) Shaping: Cut the reinforced fibrous meat base into 7mm thick blocks to provide a more pronounced chewiness.

[0049] (5) Soup base preparation: When preparing goat milk soup base, add 0.2% plasma protein powder and other nutritional supplements to goat milk preheated to 65°C and stir thoroughly until completely dissolved.

[0050] (6) Filling and sterilization: The meat chunks and soup base were filled at a weight ratio of 68:32. After sealing, the mixture was sterilized for 15 minutes at a temperature of 121°C and a pressure of 0.17 MPa. Subsequent cooling and packaging were the same as in Example 1.

[0051] 3. Product Characteristics The product obtained in this embodiment has a high meat content and high protein density. The meat is tender but retains its shape well due to thorough cross-linking. The soup base has a richer flavor due to the addition of plasma protein powder. The product obtained in this embodiment is suitable for kittens in their rapid growth phase who require high nutritional support, and can effectively promote their muscle and bone development.

[0052] Comparative Example 1 (Blank Control) Raw materials and proportions: exactly the same as in Example 1.

[0053] Preparation method: Step (1) Meat base pretreatment and chopping: Same as in Example 1, to obtain microfibrillated meat paste.

[0054] Steps (2) and (3) are omitted: complex enzymatic hydrolysis and enzymatic cross-linking treatment are not performed.

[0055] Step (4) Shaping: The raw minced meat without enzyme treatment was directly processed into meat blocks of the same size as in Example 1. During this process, due to the lack of a three-dimensional network structure formed by transglutaminase, the meat blocks in this comparative example had poor shapeability, loose texture, and some were easily broken in subsequent processing.

[0056] Step (5) Soup base preparation: Same as in Example 1.

[0057] Step (6) Filling and sterilization: Fill and seal the loose meat pieces and soup base in the same proportion as in Example 1, sterilize under the same conditions for 20 minutes, and obtain the finished product after cooling.

[0058] Comparison of product textural properties: Comparison Method: A texture analyzer (TPA) was used for measurement. The hardness, elasticity, and chewiness of the products were determined using a P / 36R probe. Specific parameters were set as follows: pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 2 mm / s, pressure level 30%, repeated twice, with each sample group tested five times. The maximum and minimum values ​​were removed, and the average value was used for significance analysis. The data are shown in Table 1 below. Table 1 Comparison of the textural properties of the products in Example 1 and Comparative Example 1

[0059] Note: Experimental results are expressed as mean ± standard deviation (SD). Different letters in the same column indicate significant differences between experimental results (P<0.05).

[0060] As can be seen from the results in Table 1, the hardness, elasticity, cohesiveness, and chewiness of the product in Comparative Example 1 were significantly lower than those in Example 1. This is because the lack of a three-dimensional network structure formed by enzymatic cross-linking means that the meat chunks rely solely on the physical binding force of the minced meat itself, resulting in a fragile structure.

[0061] Product palatability comparison: Comparison Method: Palatability tests were conducted on the products of Example 1 and Comparative Example 1. Feeders fed the pets in an environment familiar to them. Test Animals: 30 healthy, weaned kittens of various breeds including British Shorthair, American Shorthair, domestic shorthair, and Ragdoll.

[0062] Test method: The two-bowl test method was used. Two samples (denoted as A and B, where A is Example 1 and B is Comparative Example 1) were placed in front of the pets at the same time. The feeding situation was observed. The number of kittens that made the first choice (first eating or first approaching) of the two samples and the amount of food consumed by the two samples were recorded. The first choice rate and relative feeding rate were calculated.

[0063] First choice rate = (Number of kittens that chose A or B in the first pat) / (Total number of kittens that made a choice) * 100%; Relative feed intake rate = A or B feed intake / (A + B) total feed intake * 100%.

[0064] The results are shown in Table 2.

[0065] Table 2. Results of first-choice rate and relative feed intake for Example 1 and Comparative Example 1

[0066] The results in Table 2 demonstrate that the first-choice rate and total feed intake of the product in Example 1 are significantly better than those of the product in Comparative Example 1. This proves that the two-step enzymatic treatment of "flavor protease-pancreatic lipase" in this invention promotes the generation of flavor precursor substances, making it highly attractive to kittens.

[0067] Comparative Example 1 verified the necessity and synergistic effect of the three-step processing technology of "flavor protease-pancreatic lipase-transglutaminase" of the present invention, especially the contribution of the enzymatic hydrolysis step to the generation of flavor precursor substances, and the key role of the subsequent cross-linking step in texture construction.

[0068] Comparative Example 2 (Commercially Available Control): Commercially Available Wet Kitten Food Containing Artificial Flavorings Choose commercially available kitten wet food with chicken formula that clearly indicates it contains "pet food compound seasoning" or "flavoring agent".

[0069] Comparison Method: Palatability tests were conducted on the commercially available wet pet food products of Example 1 and Comparative Example 2. The results are shown in Table 3. Feeders fed the pets in an environment familiar to them. Test animals: 30 healthy, weaned kittens of various breeds, including British Shorthair, American Shorthair, domestic shorthair, and Ragdoll.

[0070] Test method: The two-bowl test method was used. Two samples (denoted as A and B, where A is Example 1 and B is Comparative Example 2) were placed in front of the pets at the same time. The feeding situation was observed. The number of kittens that made the first choice (first eating or first approaching) of the two samples and the amount of food consumed by the two samples were recorded. The first choice rate and relative feeding rate were calculated.

[0071] First choice rate = (Number of kittens that chose A or B in the first pat) / (Total number of kittens that made a choice) * 100%; Relative feed intake rate = A or B feed intake / (A + B) total feed intake * 100%.

[0072] The results are shown in Table 3.

[0073] Table 3. Results of first-choice rate and relative feed intake for Example 1 and Comparative Example 2

[0074] The results in Table 3 demonstrate that the first-choice rate and total food intake of the product in Example 1 were comparable to those of the commercially available cat food product in Comparative Example 2, with no significant difference. Comparison with mainstream commercially available products confirms that the natural flavor substances produced by the present invention using bio-enzyme technology have excellent appeal to kittens, eliminating the need for artificial palatability enhancers.

[0075] In summary, by introducing the two comparative examples mentioned above, the advanced nature and beneficial effects of this invention can be strongly demonstrated from two dimensions: objective data (texture) and subjective evaluation (palatability). Comparative Example 1 demonstrates that the "two-step bio-enzyme synergistic processing technology" is the core technology for achieving excellent texture.

[0076] Comparative Example 2 demonstrates that the product of this invention has the same effect on the naturalness of flavor and pet appeal as commercially available products that rely on artificial additives, and is more in line with the trend of healthy and natural product development.

[0077] 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 principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A soup container for kittens' staple food, characterized in that, It includes a fibrous meat base and a soup base; the fibrous meat base is in the form of flakes or blocks, and the fibrous meat base has a three-dimensional cross-linked network structure; the soup base contains nutritional supplements.

2. The soup container for kittens according to claim 1, characterized in that, The nutritional supplement includes one or more of the following: vitamin premix, mineral premix, taurine, and fish oil.

3. The soup container for kittens according to claim 2, characterized in that, Prebiotics and / or plasma protein powder are added to the fibrotic meat base and the soup base.

4. The soup container for kittens according to claim 3, characterized in that, The prebiotic is lactooligosaccharide; the vitamin premix is ​​one or more of vitamin B1, vitamin B2, vitamin D, vitamin E, biotin, and folic acid; the mineral premix is ​​one or more of calcium sulfate, sodium tripolyphosphate, potassium iodate, magnesium oxide, ferrous sulfate, copper sulfate, manganese sulfate, zinc sulfate, and choline chloride; and the fish oil is derived from salmon.

5. The soup container for kittens according to claim 4, characterized in that, The weight ratio of the fibrotic meat base to the soup base is 3-7:7-3.

6. The soup container for kittens according to claim 5, characterized in that, The thickness of the fibrotic meat base is 3mm to 8mm.

7. A method for preparing a main food soup container for kittens as described in any one of claims 1 to 6, characterized in that, Includes the following steps: S1. Meat base pretreatment and chopping: Cut animal meat raw materials into chunks, pre-cool, and chop at low temperature to form microfibrillated meat paste; S2, Compound enzymatic hydrolysis: Add 0.05% to 0.15% of the total mass of flavor protease and 0.03% to 0.1% of pancreatic lipase to the microfibrillated meat paste obtained in step S1, and enzymatically hydrolyze it at 37℃ to 45℃ and pH=6.0 to 7.0 to obtain enzymatically hydrolyzed meat paste; S3. Enzymatic cross-linking: Add 0.2% to 1% of transglutaminase by total mass to the enzymatically hydrolyzed meat paste obtained in step S2, mix well, and let it stand at 45℃ to 55℃ to react and obtain fibrous meat base with a three-dimensional network structure. S4. Shaping: The fibrous meat base obtained in step S3 is processed into sheet or block structures; S5. Soup base preparation: Heat goat milk or reconstituted goat milk to 60℃~70℃, add nutritional supplements, stir well, and the soup base is prepared. S6. Filling and sterilization: The fibrous meat base in flakes or blocks obtained in step S4 and the soup base obtained in step S5 are filled into a canning container in a weight ratio, sealed and sterilized under high temperature and high pressure. After cooling, the main dish soup can is obtained.

8. The method for preparing a main food soup container for kittens according to claim 7, characterized in that, In step S2, the enzyme activity of the flavor protease is 20 U / mg to 40 U / mg, and the enzyme activity of the pancreatic lipase is 10 U / mg to 20 U / mg.

9. The method for preparing a main food soup container for kittens according to claim 7, characterized in that, In step S2, the temperature of the enzymatic hydrolysis reaction is 38±1℃, the pH is 6.5, and the hydrolysis time is 30min~50min.

10. The method for preparing a main food soup container for kittens according to claim 7, characterized in that, In step S6, the sterilization temperature is 115℃~125℃ and the pressure is 0.13MPa~0.2MPa.

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