At present, the processing methods of fishmeal at home and abroad are processed according to the amount of fish fat content, and are divided into two processing techniques: “high fat fish†and “low fat fishâ€.
1 processing technology of high-fat fish
It is a process of degreasing and then drying the fish meal with higher fat content. First, the fish body tissue protein is thermally denatured and solidified by heating by steaming or dry hot air to promote the separation and dissolution of body fat. Then, the solid matter is subjected to a screw press method, and the solid portion is dried to prepare fish meal. The drying method is divided into two types: dry hot air and steam. The temperature at which the former is blown into the dry hot air varies from 100 to 400 ° C depending on the form of the heat source; the latter is heated indirectly using steam, although the drying speed is slow, but the quality of the fish meal is good. The whole fish has gone through oil, de-soaked juice, dried and pulverized products, and the protein content ranges from 50% to 60%. The squeezed juice is acidified, spray dried or heated to concentrate into a fish soluble. The raw material of the fish paste can also be used in fish viscera, hydrolyzed by enzyme hydrolysis, centrifugally separated, degreased, and then concentrated to form a fish paste; the prepared fish paste can be directly sold in barrels, or starch or bran can be used. It is sold as an adsorbent and then dried and pulverized. The latter is called fish juice adsorption feed or mixed fish powder (compoundfishsalubleprowder), and its nutritional value varies depending on the carrier.
2 processing technology of low-fat fish
It is a process for the processing of fish and other seafood with low relative body fat. According to the type of raw materials, it is generally divided into two types: whole fishmeal and miscellaneous fishmeal. The whole fish meal is directly heated and dried to the fish with low fat content. After losing part of the water, it is degreased. The solid matter is dried for the second time to a moisture content of 18%, and is pulverized into fish meal. Usually about 22kg of whole fishmeal per 100kg of whole fish. The protein content is around 60%. Miscellaneous fishmeal: It is a product that directly pulverizes small fish, shrimp, crab, fish head, tail, fin, viscera, etc., also known as dried fish powder, containing 45% to 55% of crude protein. Or in the peak season of fish production, first use salted raw materials, then desalted, and then dry and crushed. This kind of fishmeal is often not completely desalinated (containing more than 10% of salt), and improper use may cause salt poisoning in livestock and poultry.
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