CN107094992A - A kind of full defatted fish flour preparation technology - Google Patents
A kind of full defatted fish flour preparation technology Download PDFInfo
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- CN107094992A CN107094992A CN201710210307.8A CN201710210307A CN107094992A CN 107094992 A CN107094992 A CN 107094992A CN 201710210307 A CN201710210307 A CN 201710210307A CN 107094992 A CN107094992 A CN 107094992A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/22—Animal feeding-stuffs from material of animal origin from fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
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- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of full defatted fish flour preparation technology, including following preparation flow：Raw material selection, raw material preparation, boiling, drying, cooling, attrition grinding, screening and packaging, its fish is oppressed after precooker is cured and water is directly entered drying machine drying together, and without squeezing, the fish after moisture and cooking aging is directly entered drying tank；The fish meal shape that it is produced is very thin, protein content is between 55% 62%, VBN is general between 200 500, and acid value is relatively higher, and Pepsin digestibility is between 80 90, preparation technology is simple, it is suitable for the operation of China's fish meal industry rapid, high volume, and passes through the strict control to the temperature and time in preparation technology so that the nutritional quality and safe mass of fish meal is all significantly improved, it can replace or the super steam fish meal in part, realize the price equilibrium of fish meal.
Description
Technical field
The present invention relates to fish meal preparing technical field, specially a kind of full defatted fish flour preparation technology.
Background technology
With the development of feed industry, mainly have benefited from fish meal this excellent animal protein feed.High-quality Xian Anchovies
Fish and fourth fish, long tail anchovy（Sorghum vulgare Pers. leaf）, sand lance（Bored in sand）It is international aquatic products Deng being all top quality animal protein raw material
Product product in very great demand, the world every year about 1/3rd catches be used to produce fish meal, the country of production fish meal is main
There are Peru, Chile, Japan, Canada, the U.S., Russia, Denmark etc.；China's fish meal production development in recent years quickly, but with
Above-mentioned country compares, also larger gap, throws away the need for can not meeting domestic aquaculture development.And traditional full defatted fish flour
The fish meal character that preparation technology is prepared is poor, the problem of can not playing more caloric intakes for forage feed.
The content of the invention
It is an object of the invention to provide a kind of full defatted fish flour preparation technology, its preparation technology is simple, is suitable for China
The operation of fish meal industry rapid, high volume, and pass through the strict control to the temperature and time in preparation technology so that flesh of fish energy
The utilization rate of amount has obtained further raising, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：A kind of full defatted fish flour preparation technology, including it is following
Preparation flow：
S1：Raw material is chosen, and chooses to open annual September and catches, anchovy of its fish body within 5cm is standby；
S2：Prepared by raw material, standby anchovy is placed into fish tank carries out chopping processes processing；
S3：Boiling, the flesh of fish after chopping is delivered in digesting apparatus by auger conveyor and carries out boiling；
S4：Dry, the flesh of fish after boiling is delivered in steam dryer by auger conveyor and is evaporated；
S5：Cooling, the fish meal of the bulk after being evaporated is placed and cooled down under normal temperature；
S6：Attrition grinding, the bulk fish meal after cooling is crushed by the net powder machine of magnetic force and pulverizer；
S7：Screening, vibratory sieve screen analysis is passed through by the granular fish meal after crushing；
S8：After packaging, is added appropriate preservative by the homogeneous fish meal after screen analysis and is packed with every bag of 50kg, and sampled chemical examination is qualified
Dispatch from the factory.
It is used as further technical scheme：Prepared for raw material in S2, the chopping size of its fish block is specially that greasiness fish is cut into
1-2cm, lean fish is cut into 2-3cm.
It is used as further technical scheme：For in S3, the heating-up temperature of its digesting apparatus be strict controlled in 80-95 DEG C it
Between, its pH value is disposed proximate to the isoelectric point of fish meat protein, and digestion time control is in 15-20min.
It is used as further technical scheme：For in S4, the temperature control of steam dryer is at 65-75 DEG C, and drying time is
30min。
It is used as further technical scheme：It is equal to the further screen analysis of fish meal particle with 16 mesh specifications for vibration screening in S7
It is even.
It is used as further technical scheme：For fish meal in S8 and preservative individually into bag packaging and storing.
It is used as further technical scheme：Fish meal character after dispatching from the factory is：Shape is very thin, protein content 55%-62% it
Between, VBN is typically between 200-500, and acid value is relatively higher, and Pepsin digestibility is between 80-90.
Compared with prior art, the beneficial effects of the invention are as follows：This full defatted fish flour preparation technology, its full-cream fish meal production
Flow is that fish is oppressed after precooker is cured and water is directly entered drying machine drying together, without squeezing, moisture and boiling
Fish after curing is directly entered drying tank；Because full-cream fish meal is not high to the freshness requirements of raw material fish, the oil content of fish can be very
Few, fat content is higher with respect to defatted fish flour, and the fish meal shape produced is very thin, protein content between 55%-62%,
VBN is general, and acid value is relatively higher between 200-500, and Pepsin digestibility is between 80-90, and its preparation technology is simple, fits
Together in the operation of China's fish meal industry rapid, high volume, and by the strict control to the temperature and time in preparation technology, make
The nutritional quality and safe mass for obtaining fish meal are all significantly improved, and can be replaced or the super steam fish meal in part, be realized the valency of fish meal
Lattice are balanced.
Embodiment
The embodiment of the present invention is will be detailed below, however, the embodiment of the present invention is not limited thereto.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made,
Belong to the scope of protection of the invention.
A kind of full defatted fish flour preparation technology, including following preparation flow：
The first step：Raw material is chosen, and chooses to open annual September and catches, anchovy of its fish body within 5cm is standby；Now, anchovy body is small
And it is relatively very thin, internal grease is relatively fewer, and the flesh of fish is lost in too much during squeezing, so suitable for production whole milk, waiting weather gradually
Gradual change is cold, and when fish body is more than 5CM, at this moment anchovy grows fat, and body fat grease is relatively more, now has to squeezing grease to go out
Come, fish oil is leached after precipitation, then the return such as next fish solution fish mucus is dried in tank and the flesh of fish dries together squeezing out again
Powder is done into, the triviality of full defatted fish flour raw material preparation section is added；
Second step：Prepared by raw material, standby anchovy is placed into fish tank carries out chopping processes processing；The chopping size of its fish block is specially
Greasiness fish is cut into 1-2cm, and lean fish is cut into 2-3cm, is the operating efficiency that follow-up cooking process improves digesting apparatus；
3rd step：Boiling, the flesh of fish after chopping is delivered in digesting apparatus by auger conveyor and carries out boiling；The journey of boiling
Degree and efficiency depend primarily on heating-up temperature, pH value and time, the heating-up temperature of its digesting apparatus be strict controlled in 80-95 DEG C it
Between, insoluble protein maintains highest content in its boiling flesh of fish at this temperature so that the fish oil that sub-argument goes out can also reach
To highest content；Its pH value is disposed proximate to the isoelectric point of fish meat protein so that the effect that profit is separated with solid content is more preferable；
Digestion time is controlled in 15-20min；So that the flesh of fish after boiling easily comes off without bloodstain i.e. through gently micro- shaking from fish-bone
Can.
4th step：Dry, the flesh of fish after boiling is delivered in steam dryer by auger conveyor and is evaporated；Steam is done
The temperature control of dry machine is at 65-75 DEG C, and drying time is 30min；The purpose that it is dried is mainly by the water content of the flesh of fish by original
40%-50% be evaporated to 10% or so so that suppress microorganism fish meal produce preparation process in growth, be easy to long-term storage；
5th step：Cooling, the fish meal of the bulk after being evaporated is placed and cooled down under normal temperature；
6th step：Attrition grinding, the bulk fish meal after cooling is crushed by the net powder machine of magnetic force and pulverizer；So as to remove
The metal impurities carried secretly in fish meal, are crushed so that bulk fish meal becomes tiny and uniform in size-reduced machine；
7th step：Screening, vibratory sieve screen analysis is passed through by the granular fish meal after crushing；Vibration screening is with 16 mesh specifications to fish meal
The further screen analysis of particle is uniform, reaches the fish meal requirement for meeting feed；
8th step：Packaging, is added appropriate preservative by the homogeneous fish meal after screen analysis and is packed with every bag of 50kg, and sampled chemical examination is closed
Dispatched from the factory after lattice, fish meal and preservative are individually into bag packaging and storing, and fish meal character after dispatching from the factory is：Shape is very thin, protein content
Between 55%-62%, VBN is typically between 200-500, and acid value is relatively higher, and Pepsin digestibility is between 80-90；
Fish meal is thinner, and fiber is few, and smell slightly has stench, crude protein 64%, freshness 150-200 (more than) g/kg, salinity 5-
6%, fatty 13-15%.
In summary：This full defatted fish flour preparation technology, its full-cream fish meal production procedure is fish after precooker is cured
The flesh of fish and water are directly entered drying machine drying together, and without squeezing, the fish after moisture and cooking aging is directly entered drying tank；
Because full-cream fish meal is not high to the freshness requirements of raw material fish, the oil content of fish can be seldom, and fat content is inclined with respect to defatted fish flour
Height, the fish meal shape produced is very thin, and protein content is between 55%-62%, and VBN is typically between 200-500, acid value phase
To higher, Pepsin digestibility is between 80-90, and its preparation technology is simple, is suitable for China's fish meal industry rapid, high volume
Go into operation, and pass through the strict control to the temperature and time in preparation technology so that the nutritional quality and safe mass of fish meal
All significantly improve, can replace or the super steam fish meal in part, realize the price equilibrium of fish meal.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of full defatted fish flour preparation technology, it is characterised in that including following preparation flow：
S1：Raw material is chosen, and chooses to open annual September and catches, anchovy of its fish body within 5cm is standby；
S2：Prepared by raw material, standby anchovy is placed into fish tank carries out chopping processes processing；
S3：Boiling, the flesh of fish after chopping is delivered in digesting apparatus by auger conveyor and carries out boiling；
S4：Dry, the flesh of fish after boiling is delivered in steam dryer by auger conveyor and is evaporated；
S5：Cooling, the fish meal of the bulk after being evaporated is placed and cooled down under normal temperature；
S6：Attrition grinding, the bulk fish meal after cooling is crushed by the net powder machine of magnetic force and pulverizer；
S7：Screening, vibratory sieve screen analysis is passed through by the granular fish meal after crushing；
S8：After packaging, is added appropriate preservative by the homogeneous fish meal after screen analysis and is packed with every bag of 50kg, and sampled chemical examination is qualified
Dispatch from the factory.
2. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that prepared for raw material in S2,
The chopping size of its fish block is specially that greasiness fish is cut into 1-2cm, and lean fish is cut into 2-3cm.
3. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that in S3, its boiling is set
Standby heating-up temperature is strict controlled between 80-95 DEG C, and its pH value is disposed proximate to the isoelectric point of fish meat protein, and during boiling
Between control in 15-20min.
4. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that in S4, steam drying
The temperature control of machine is at 65-75 DEG C, and drying time is 30min.
5. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that used for vibration screening in S7
16 mesh specifications are uniform to the further screen analysis of fish meal particle.
6. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that for fish meal in S8 and anti-corrosion
Agent is individually into bag packaging and storing.
7. a kind of full defatted fish flour preparation technology according to claim 1, it is characterised in that the fish meal character after dispatching from the factory
For：Shape is very thin, and protein content is between 55%-62%, and VBN is typically between 200-500, and acid value is relatively higher, stomach cardia
Enzymic digestion rate is between 80-90.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210307.8A CN107094992A (en) | 2017-03-31 | 2017-03-31 | A kind of full defatted fish flour preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210307.8A CN107094992A (en) | 2017-03-31 | 2017-03-31 | A kind of full defatted fish flour preparation technology |
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| Publication Number | Publication Date |
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| CN107094992A true CN107094992A (en) | 2017-08-29 |
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ID=59675690
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710210307.8A Pending CN107094992A (en) | 2017-03-31 | 2017-03-31 | A kind of full defatted fish flour preparation technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581532A (en) * | 2017-09-01 | 2018-01-16 | 重庆市长寿区精英渔业股份合作社 | The processing method for producing fresh-water fishes fish meal |
| CN109662264A (en) * | 2018-07-27 | 2019-04-23 | 王贰瑞 | The processing method and its device of human consumption bone meal material |
| TWI693025B (en) * | 2018-07-27 | 2020-05-11 | 國立屏東科技大學 | Aggregate and fish processing method |
| CN112535261A (en) * | 2019-09-21 | 2021-03-23 | 张献星 | Method for preparing beef powder |
| CN113050581A (en) * | 2021-04-01 | 2021-06-29 | 福建宏威生物科技有限公司 | Digital fish meal preparation system and process |
| CN114521611A (en) * | 2022-01-17 | 2022-05-24 | 福州海汇生物科技实业有限公司 | Efficient fish meal processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652334A (en) * | 2013-08-21 | 2014-03-26 | 林豪杰 | Production process of steamed fish meal |
| CN104957371A (en) * | 2015-05-29 | 2015-10-07 | 东莞市林氏生物技术股份有限公司 | High-nutrition steam fish meal and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710210307.8A patent/CN107094992A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652334A (en) * | 2013-08-21 | 2014-03-26 | 林豪杰 | Production process of steamed fish meal |
| CN104957371A (en) * | 2015-05-29 | 2015-10-07 | 东莞市林氏生物技术股份有限公司 | High-nutrition steam fish meal and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581532A (en) * | 2017-09-01 | 2018-01-16 | 重庆市长寿区精英渔业股份合作社 | The processing method for producing fresh-water fishes fish meal |
| CN109662264A (en) * | 2018-07-27 | 2019-04-23 | 王贰瑞 | The processing method and its device of human consumption bone meal material |
| TWI693025B (en) * | 2018-07-27 | 2020-05-11 | 國立屏東科技大學 | Aggregate and fish processing method |
| CN112535261A (en) * | 2019-09-21 | 2021-03-23 | 张献星 | Method for preparing beef powder |
| CN113050581A (en) * | 2021-04-01 | 2021-06-29 | 福建宏威生物科技有限公司 | Digital fish meal preparation system and process |
| CN114521611A (en) * | 2022-01-17 | 2022-05-24 | 福州海汇生物科技实业有限公司 | Efficient fish meal processing method |
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Application publication date: 20170829 |