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Fish meal preparation process

A preparation process, fishmeal technology, applied in food science, food preservation, animal feed, etc., can solve the problems of quality decline, unfavorable, prolonging the shelf life of fishmeal, etc., to achieve the effect of improving the health of the body and improving the antioxidant performance

Inactive Publication Date: 2019-12-10
烟台市万船口海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The above-mentioned existing technical solutions have the following defects: since the produced fish meal needs to be transported to the whole country or even all over the world, this requires the fish meal to have a long shelf life. The antiseptic effect on fishmeal is limited, which is not conducive to prolonging the shelf life of fishmeal. After a period of storage, the quality of fishmeal will decline.

Method used

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Embodiment 1

[0042] Embodiment 1, is a kind of fishmeal preparation process disclosed by the present invention, specifically comprises the following steps:

[0043] S1. Raw material thawing: Put the raw material into the raw material pool, and cool it naturally for 24 hours in the dark, and control the temperature of the center and surface of the raw material at 0°C;

[0044] S2. Material retrieving: use the grabber to grab the raw material from the raw material pool and evenly distribute it on the conveyor belt;

[0045] S3. Raw material transportation: Use a flat conveyor belt to transport raw materials to the cooking process. During the transportation process, the raw materials are preheated through the hot water in the water tank to raise the temperature of the raw materials to 40°C;

[0046] S4. Cooking: steaming the raw materials, heating the raw materials to 95°C;

[0047] S5. Pressing and separating: the fish oil and water in the raw materials are pressed and separated, and the wate...

Embodiment 2

[0057] Embodiment 2, is a kind of fishmeal preparation process disclosed by the present invention, and concrete procedure is the same as embodiment 1;

[0058] The antioxidant includes the following components in parts by weight.

[0059] components parts by weight components parts by weight Ethoxyquinoline 35 silica 15 Butylated hydroxytoluene 20 Zeolite powder 15 Disodium edetate 8 Montmorillonite 0 Butylated hydroxyanisole 12

Embodiment 3

[0060] Embodiment 3, is a kind of fishmeal preparation process disclosed by the present invention, and concrete procedure is the same as embodiment 1;

[0061] The antioxidant includes the following components in parts by weight.

[0062] components parts by weight components parts by weight Ethoxyquinoline 35 silica 30 Butylated hydroxytoluene 20 Zeolite powder 0 Disodium edetate 8 Montmorillonite 0 Butylated hydroxyanisole 12

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Abstract

The invention relates to a fish meal preparation process, which specifically comprises the following steps: S1. thawing raw materials; S2. taking material; 3. conveying raw materials; S4. cooking; S5.pressing and separating; S6. drying; S7. sieving; S8. cooling; S9. adding antioxidants; S10. sieving and crushing; S11. mixing; S12. stacking. The antioxidant comprises the following components in parts by weight: 15-40 parts of ethoxyquinoline, 5-20 parts of butyl hydroxyanisole, 5-25 parts of dibutylhydroxytoluene, 5-15 parts of disodium ethylenediamine tetraacetate and 20-40 parts of additive.The invention has the effect of prolonging the shelf life of fish meal.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a fish meal preparation process. Background technique [0002] Fishmeal is a feed material with high protein, which is made from one or more kinds of fish and processed through oil removal, dehydration, crushing and other processes. The world's fishmeal producing countries mainly include Peru, Chile, Japan, Denmark, the United States, the former Soviet Union, Norway, etc. Among them, the export volume between Peru and Chile accounts for about 70% of the total trade volume. According to statistics from the World Food and Agriculture Organization, the annual output of fishmeal in China is about 1.2 million tons, accounting for about half of the total domestic fishmeal consumption. The main production areas are Shandong and Zhejiang, followed by Hebei, Tianjin, Fujian, Guangxi and other provinces and cities. The main use of fishmeal is as feed for livestock, ...

Claims

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Application Information

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IPC IPC(8): A23K10/22A23K20/10A23L3/349A23L3/3526A23L3/3544
CPCA23K10/22A23K20/10A23L3/349A23L3/3526A23L3/3544
Inventor 汤文波秦乾安余学飞
Owner 烟台市万船口海洋生物科技有限公司
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