CN110547360A - Fish meal preparation process - Google Patents
Fish meal preparation process Download PDFInfo
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- CN110547360A CN110547360A CN201910857193.5A CN201910857193A CN110547360A CN 110547360 A CN110547360 A CN 110547360A CN 201910857193 A CN201910857193 A CN 201910857193A CN 110547360 A CN110547360 A CN 110547360A
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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
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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Abstract
The invention relates to a fish meal preparation process, which specifically comprises the following steps: s1, unfreezing a raw material; s2, taking materials; s3, conveying the raw materials; s4, cooking; s5, squeezing and separating; s6, drying; s7, screening; s8, cooling; s9, adding an antioxidant; s10, screening powder; s11, mixing; and S12, stacking. The antioxidant comprises the following components in parts by weight: 15-40 parts of ethoxyquinoline, 5-20 parts of butylated hydroxyanisole, 5-25 parts of butylated hydroxytoluene, 5-15 parts of ethylene diamine tetraacetic acid and 20-40 parts of an auxiliary agent. The invention has the effect of prolonging the shelf life of the fish meal.
Description
Technical Field
the invention relates to the technical field of food production and processing, in particular to a fish meal preparation process.
Background
The fish meal is a feed raw material with high protein, which is processed by taking one or more fishes as raw materials through the procedures of deoiling, dewatering, crushing and the like. The fish meal producing countries all over the world mainly comprise Peru, Chilean, Japan, Denmark, America, former Soviet Union, Norway and the like, wherein the export amount of Peru and Chilean accounts for about 70 percent of the total trade amount. According to the statistics of the world food and agriculture organization, the annual output of Chinese fish meal is about 120 million tons, which accounts for half of the total consumption of domestic fish meal, and the production places are mainly Shandong and Zhejiang, and then Hebei, Tianjin, Fujian, Guangxi and other provinces and cities. The main application of fish meal is as feed for livestock, aquatic animals and fur-bearing animals. Because these young animals are in a vigorous growth phase, and the protein requirements and the proportion of amino acids in the protein are high, fish meal is used as an animal protein, where the amino acid ratio is closest to the amino acids required by the animal. Therefore, the fish meal production development speed in China is higher and higher in recent years.
At present, the Chinese patent with publication number CN107094992A discloses a preparation process of fully defatted fish meal, which comprises the following preparation processes: s1: selecting raw materials, namely selecting anchovy with the fish body within 5cm for later use; s2: preparing raw materials, namely placing standby anchovies into a fish tank for chopping process treatment; s3: cooking, namely conveying the minced fish meat to cooking equipment for cooking through a screw conveyor; s4: drying, namely conveying the cooked fish meat to a steam dryer through a screw conveyor to be dried by distillation; s5: cooling, namely placing the dried and agglomerated fish meal at normal temperature for cooling; s6: crushing and grinding, namely crushing the cooled bulk fish meal by a magnetic powder purifier and a crusher; s7: screening, namely screening the crushed granular fish meal through a vibrating screen; s8: and (3) packaging, namely adding a proper amount of preservative into the screened homogenized fish meal, packaging 50kg of the homogenized fish meal in each bag, taking the homogenized fish meal out after sampling and testing, and independently packaging the fish meal and the preservative in bags for storage.
The above prior art solutions have the following drawbacks: the produced fish meal needs to be transported to the whole country or all over the world, so that the fish meal needs to have a longer quality guarantee period.
Disclosure of Invention
The invention aims to provide a fish meal preparation process which has the effect of prolonging the shelf life of fish meal.
The technical purpose of the invention is realized by the following technical scheme: a preparation process of fish meal specifically comprises the following steps:
S1, raw material unfreezing: putting the raw materials into a raw material pool, and naturally cooling for 24 hours in a dark place;
S2, taking materials: taking out the raw materials from the raw material pool and distributing the raw materials on a conveying belt;
S3, conveying raw materials: conveying the raw materials to a cooking process by adopting a flat plate type conveying belt;
S4, cooking: cooking the raw materials, and heating the raw materials to 90-95 ℃;
S5, squeezing and separating: squeezing and separating fish oil, water and the like in the raw materials, wherein the water content in the separated fish residue cake is lower than 45%;
S6, drying: drying the fish residue cake at the temperature of 95-100 ℃; reducing the water content in the fish residue cake to 9-10%;
S7, screening: separating fish bone, fish bone and other waste from the fish residue cake to obtain fish meal preform;
S8, cooling: cooling the fish meal preformed product by adopting an induced draft fan to ensure that the temperature of the fish meal preformed product is reduced to below 60 ℃;
S9, adding an antioxidant: adding 0.3-0.5% of antioxidant into the fish meal pre-product;
S10, screening powder: screening the fish meal pre-product, wherein the screening specification is 10 meshes; feeding the screened coarse material into a crusher for secondary crushing;
S11, mixing: uniformly mixing the fine powder and the secondary crushed powder to obtain a finished product of the fish meal;
S12, stacking: the finished fish meal products are conveyed to a distributor through a stranding cage and conveyed to a warehouse for uniform accumulation.
The antioxidant in the S9 comprises the following components in parts by weight: 15-40 parts of ethoxyquinoline, 5-25 parts of dibutyl hydroxy toluene and 20-40 parts of an auxiliary agent.
By adopting the technical scheme, the antioxidant is added into the fish meal preformed product which is cooled and has residual temperature, and the antioxidant and the fish meal preformed product are uniformly mixed in the mixing procedure of S11 fine powder and secondary crushing powder, so that the antioxidant is uniformly distributed in the prepared fish meal finished product; the ethoxyquin not only has the function of delaying the oxidative deterioration of various nutrient substances in the fish meal, but also has the advantage of inhibiting the reproduction of bacteria, thereby reducing the damage degree of the bacteria in the fish meal to animal bodies; the dibutyl hydroxy toluene can effectively delay the oxidative rancidity of nutrient substances, has good thermal stability, and effectively reduces the possibility of fish meal deterioration caused by storage in a hotter environment; s3, a flat-plate type conveying belt is adopted to ensure that the stability of the conveying process is higher; and in the S10, the screened coarse materials are subjected to secondary crushing treatment and then are mixed with the fine powder again, so that the waste of the coarse materials is avoided, and the environmental protection concept is met.
The invention is further configured to: the auxiliary agent is prepared from the following components in parts by mass: (0-2.5): (0-1.5) silica, zeolite powder and montmorillonite.
By adopting the technical scheme, the silicon dioxide is added into the fish meal, so that on one hand, the silicon dioxide is used for absorbing water in the fish meal and keeping the dryness of the fish meal so as to prolong the storage time of the fish meal, and on the other hand, the silicon dioxide has the effects of improving the flowability of the fish meal and inhibiting the caking of the fish meal; the zeolite powder is used as an adsorbent, has good moisture absorption performance and also has the function of adsorbing ammonia gas, and has good inertia, so the zeolite powder has stable property, is not easy to deteriorate, does not react with other components, has low price and can be put into use in large quantity; montmorillonite has high purity and the function of eliminating digestive tract inflammation, is added into fish meal and is used for protecting gastrointestinal mucosa of the breeding animals, and the montmorillonite also has the functions of adsorbing and removing mycotoxin, thereby delaying the putrefaction and deterioration speed of the fish meal, and the montmorillonite also has the function of activating blood coagulation factors, and is beneficial to inhibiting internal bleeding after the breeding animals eat the fish meal containing the montmorillonite; according to experiments, the montmorillonite and the zeolite powder are compounded for use, and the effects of improving the activity and the relative growth rate of the farm animals are achieved.
the invention is further configured to: the antioxidant also comprises 5-20 parts of butyl hydroxy anisol.
By adopting the technical scheme, the butyl hydroxy anisole has good color fixing effect, has strong antioxidation effect on animal fat, and has the effect of delaying the putrefaction and deterioration speed of fish meal; the butyl hydroxy anisole and the dibutyl hydroxy toluene are used together, and the antioxidant effect of the butyl hydroxy anisole and the dibutyl hydroxy toluene is enhanced.
The invention is further configured to: the antioxidant also comprises 5-15 parts of disodium ethylene diamine tetraacetate.
By adopting the technical scheme, the disodium ethylene diamine tetraacetate has good antiseptic effect; because some polyvalent metal ions exist in the fish meal, the color of the fish meal is easily changed due to the reaction of the polyvalent metal ions and the ethoxyquin so as to influence the oxidation resistance of the fish meal, and a coordination group on the molecular structure of the disodium ethylene diamine tetraacetate reacts with the metal ions to generate a water-soluble complex with a cyclic structure and stable property, so that the color change of the ethoxyquin is prevented, and the shelf life of the fish meal is prolonged.
The invention is further configured to: the temperature of the center and the surface of the raw material in the S1 is controlled to be-5-5 ℃.
By adopting the technical scheme, the temperature of the center and the surface of the raw material is controlled to be-5-5 ℃ without any treatment, so that the raw material is prevented from being rotten and deteriorated due to mass propagation of microorganisms existing in the raw material caused by overhigh temperature.
The invention is further configured to: in the step S2, the raw materials are grabbed from the raw material pool by the grabber and are uniformly distributed on the conveying belt.
through adopting above-mentioned technical scheme, adopt the glassware to be with raw materials evenly distributed on the conveyer belt to ensure the stability among the raw materials data send process, when guaranteeing simultaneously that the raw materials is carried to the process of cooking and heats, evenly distributed's raw materials is heated evenly, with the quality of this fish meal that improves the preparation.
the invention is further configured to: and in the transportation process of S3, preheating the raw materials by hot water in a water tank, and heating the raw materials to 35-45 ℃.
By adopting the technical scheme, the raw materials are preheated to reach 35-45 ℃, and then conveyed to the cooking process, so that on one hand, the loss of nutritional ingredients in the raw materials caused by suddenly heating the raw materials which are not preheated and have lower temperature to 90-95 ℃ can be avoided, and the quality of the finished fish meal product is improved; on the other hand, the time spent in the cooking process can be shortened, thereby saving the production cost.
The invention is further configured to: and in the S5, a double-screw press is adopted to extrude the raw materials at a high speed.
Through adopting above-mentioned technical scheme, because the pitch of two screws is dwindled along the discharge gate gradually, and the end footpath is crescent, consequently is located the raw materials of two screws and just is compressed gradually, and the twin-screw setting has improved the compression degree of raw materials for the fish residue cake is more thorough with other component separation.
in conclusion, the beneficial technical effects of the invention are as follows:
1. The antioxidant is uniformly distributed in the prepared fish meal finished product, compared with the antioxidant which is packaged separately with the fish meal finished product in bags, the antioxidant way obviously improves the antioxidant performance, and the effective components in the antioxidant also have the function of improving the health degree of the fed animals after being eaten by the fed animals;
2. The addition of ethoxyquinoline reduces the damage degree of bacteria in the fish meal to the animal body; the dibutyl hydroxy toluene can effectively delay the oxidative rancidity of nutrient substances, has good thermal stability, and effectively reduces the possibility of fish meal deterioration caused by storage in a hotter environment; the butyl hydroxy anisole has strong antioxidation effect on animal fat and has the effect of delaying the putrefaction and deterioration speed of fish meal;
3. The butyl hydroxy anisole and the dibutyl hydroxy toluene are used in a matching way, and the antioxidant effect of the butyl hydroxy anisole and the dibutyl hydroxy toluene is enhanced;
4. the coordination groups on the molecular structure of the disodium ethylene diamine tetraacetate react with metal ions to generate a water-soluble complex with a cyclic structure and stable property, so that the ethoxyquinoline is prevented from discoloring, and the shelf life of the fish meal is prolonged.
drawings
FIG. 1 is a flow chart of the production process of this example.
Detailed Description
the present invention will be described in further detail with reference to the accompanying drawings.
Embodiment 1 discloses a fish meal preparation process, which specifically comprises the following steps:
S1, raw material unfreezing: putting the raw materials into a raw material pool, naturally cooling for 24 hours in a dark place, and controlling the temperature of the center and the surface of the raw materials at 0 ℃;
S2, taking materials: grabbing the raw materials from the raw material pool by using a material grabbing device, and uniformly distributing the raw materials on a conveying belt;
S3, conveying raw materials: conveying the raw materials to a cooking process by using a flat plate type conveying belt, and preheating the raw materials by using hot water in a water tank in the conveying process to heat the raw materials to 40 ℃;
S4, cooking: cooking the raw materials, and heating the raw materials to 95 ℃;
s5, squeezing and separating: squeezing and separating fish oil, water and the like in the raw materials, wherein the water content in the separated fish residue cake is 40%;
S6, drying: drying the fish residue cake at the drying temperature of 95 ℃; the water content in the fish residue cake is reduced to 10 percent;
S7, screening: separating fish bone, fish bone and other waste from the fish residue cake to obtain fish meal preform;
S8, cooling: cooling the fish meal preformed product by adopting an induced draft fan to reduce the temperature of the fish meal preformed product to 50 ℃;
S9, adding an antioxidant: adding 0.3% of antioxidant into the fish meal pre-product;
S10, screening powder: screening the fish meal pre-product, wherein the screening specification is 10 meshes; feeding the screened coarse material into a crusher for secondary crushing;
S11, mixing: uniformly mixing the fine powder and the secondary crushed powder to obtain a finished product of the fish meal;
S12, stacking: the finished fish meal products are conveyed to a distributor through a stranding cage and conveyed to a warehouse for uniform accumulation.
The antioxidant comprises the following components in parts by weight.
| Components | Parts by weight | components | parts by weight |
| Ethoxyquinoline | 35 | Silicon dioxide | 7 |
| Dibutylhydroxytoluene | 20 | Zeolite powder | 7 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 7 |
| butylated hydroxyanisole | 12 |
Embodiment 2, a fish meal preparation process disclosed by the invention, the specific procedures are the same as those in embodiment 1;
the antioxidant comprises the following components in parts by weight.
| Components | parts by weight | Components | Parts by weight |
| ethoxyquinoline | 35 | Silicon dioxide | 15 |
| Dibutylhydroxytoluene | 20 | Zeolite powder | 15 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 0 |
| butylated hydroxyanisole | 12 |
Embodiment 3, a fish meal preparation process disclosed by the invention, the specific procedures are the same as in embodiment 1;
The antioxidant comprises the following components in parts by weight.
| Components | parts by weight | Components | Parts by weight |
| ethoxyquinoline | 35 | Silicon dioxide | 30 |
| Dibutylhydroxytoluene | 20 | Zeolite powder | 0 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 0 |
| Butylated hydroxyanisole | 12 |
embodiment 4, a fish meal preparation process disclosed by the invention, the specific procedures are the same as those in embodiment 1;
the antioxidant comprises the following components in parts by weight.
| Components | parts by weight | Components | Parts by weight |
| Ethoxyquinoline | 25 | silicon dioxide | 15 |
| Dibutylhydroxytoluene | 15 | Zeolite powder | 0 |
| Ethylenediaminetetraacetic acid disodium salt | 7 | Montmorillonite (montmorillonite) | 15 |
| Butylated hydroxyanisole | 9 |
embodiment 5, a fish meal preparation process disclosed by the invention, the specific procedures are the same as in embodiment 1;
The antioxidant comprises the following components in parts by weight.
| Components | Parts by weight | components | Parts by weight |
| Ethoxyquinoline | 35 | silicon dioxide | 10 |
| dibutylhydroxytoluene | 20 | Zeolite powder | 5 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 15 |
| Butylated hydroxyanisole | 12 |
embodiment 6, a fish meal preparation process disclosed by the invention, the specific procedures are the same as in embodiment 1;
The antioxidant comprises the following components in parts by weight.
| components | Parts by weight | Components | Parts by weight |
| ethoxyquinoline | 15 | Silicon dioxide | 5 |
| dibutylhydroxytoluene | 5 | Zeolite powder | 12.5 |
| Ethylenediaminetetraacetic acid disodium salt | 5 | Montmorillonite (montmorillonite) | 2.5 |
| Butylated hydroxyanisole | 5 |
Embodiment 7, a fish meal preparation process disclosed by the invention, the specific procedures are the same as in embodiment 1;
The antioxidant comprises the following components in parts by weight.
| Components | parts by weight | Components | Parts by weight |
| ethoxyquinoline | 25 | Silicon dioxide | 8 |
| Dibutylhydroxytoluene | 15 | zeolite powder | 16 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | montmorillonite (montmorillonite) | 4 |
| Butylated hydroxyanisole | 12 |
Embodiment 8, a fish meal preparation process disclosed by the invention, the specific procedures are the same as those in embodiment 1;
the antioxidant comprises the following components in parts by weight.
| components | Parts by weight | components | Parts by weight |
| Ethoxyquinoline | 15 | silicon dioxide | 6 |
| Dibutylhydroxytoluene | 10 | Zeolite powder | 10 |
| ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 4 |
| Butylated hydroxyanisole | 12 |
Embodiment 9, a fish meal preparation process disclosed by the invention, the specific procedures are the same as those in embodiment 1;
The antioxidant comprises the following components in parts by weight.
| Components | Parts by weight | Components | Parts by weight |
| Ethoxyquinoline | 35 | Silicon dioxide | 20 |
| Dibutylhydroxytoluene | 20 | Zeolite powder | 10 |
| ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 10 |
| Butylated hydroxyanisole | 12 |
Comparative example 1, a fish meal preparation process disclosed by the invention, which is different from example 1 in that S9 is deleted, and other procedures are the same as example 1; after the finished fish meal product is prepared, packaging the antioxidant and the finished fish meal product together in bags;
The antioxidant comprises the following components in parts by weight.
| Components | Parts by weight | Components | Parts by weight |
| Ethoxyquinoline | 35 | Silicon dioxide | 7 |
| dibutylhydroxytoluene | 20 | Zeolite powder | 7 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 7 |
| butylated hydroxyanisole | 12 |
Comparative example 2, the process for preparing fish meal disclosed by the invention has the specific procedures as in example 1;
The antioxidant comprises the following components in parts by weight.
Comparative example 3, the specific procedure of the fish meal preparation process disclosed by the invention is the same as that in example 1;
The antioxidant comprises the following components in parts by weight.
| Components | Parts by weight | Components | Parts by weight |
| Ethoxyquinoline | 35 | Silicon dioxide | 7 |
| Dibutylhydroxytoluene | 20 | Zeolite powder | 7 |
| Ethylenediaminetetraacetic acid disodium salt | 8 | Montmorillonite (montmorillonite) | 7 |
| Butylated hydroxyanisole | 0 |
Sampling 30 parts of the finished fish meal prepared in the examples 1-9, feeding poultry with the same weight and health condition by using the samples, measuring the relative weight increase value of the poultry after one month and recording the disease occurrence frequency of the poultry, wherein the recording result is shown in a table 1;
Data for each of the samples of examples 1-9
| relative body weight gain (kg) | Number of times of illness | |
| example 1 | 0.83 | 2 |
| Example 2 | 0.75 | 3 |
| Example 3 | 0.58 | 2 |
| Example 4 | 1.12 | 1 |
| Example 5 | 1.15 | 0 |
| Example 6 | 1.06 | 0 |
| Example 7 | 1.19 | 0 |
| Example 8 | 1.01 | 1 |
| example 9 | 0.98 | 0 |
from the test data of examples 1-9, it can be seen that: when the zeolite powder or the montmorillonite or both are deleted, the relative weight increase value of the poultry is reduced compared with the value when the zeolite powder, the montmorillonite or both are simultaneously added, and the disease occurrence frequency is increased, which shows that the zeolite powder and the montmorillonite have promotion effects on improving the health condition and the growth condition of the poultry; when the silicon dioxide, the zeolite powder and the montmorillonite are added into the fish meal according to a reasonable proportion, the functions of promoting the growth of poultry and improving the health condition of the poultry are achieved.
The finished fish meal products prepared in example 1 and comparative examples 1-3 were sampled, 30 parts of each group were sampled, 4 groups of samples were placed in the same environment, and after 8 months, the deterioration degree was examined and classified into 3 grades: the grade 1 is recorded when the total deterioration amount exceeds 80%, the grade 2 is recorded when the total deterioration amount is 50-80%, and the grade 3 is recorded when the total deterioration amount is less than 50%. The test results are recorded in table 2;
degree of deterioration of samples in example 1 and comparative examples 1 to 3
| grade of metamorphism | |
| Example 1 | 3 |
| Comparative example 1 | 1 |
| Comparative example 2 | 2 |
| Comparative example 3 | 2 |
from the deterioration grade data of example 1 and comparative example 1, it can be seen that: compared with the method that the antioxidant and the fish meal are packaged separately, the method has better effect of delaying deterioration of the fish meal;
From the deterioration grade data of example 1 and comparative example 2, it can be seen that: disodium ethylene diamine tetraacetate is added into the antioxidant, so that the deterioration of the fish meal is delayed;
From the deterioration grade data of example 1 and comparative example 3, it can be seen that: the addition of butylated hydroxyanisole in antioxidant has effect in delaying fish meal deterioration.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. A preparation process of fish meal specifically comprises the following steps:
S1, raw material unfreezing: putting the raw materials into a raw material pool, and naturally cooling for 24 hours in a dark place;
S2, taking materials: taking out the raw materials from the raw material pool and distributing the raw materials on a conveying belt;
S3, conveying raw materials: conveying the raw materials to a cooking process by adopting a flat plate type conveying belt;
s4, cooking: cooking the raw materials, and heating the raw materials to 90-95 ℃;
S5, squeezing and separating: squeezing and separating fish oil, water and the like in the raw materials, wherein the water content in the separated fish residue cake is lower than 45%;
s6, drying: drying the fish residue cake at the temperature of 95-100 ℃; reducing the water content in the fish residue cake to 9-10%;
S7, screening: separating fish bone, fish bone and other waste from the fish residue cake to obtain fish meal preform;
S8, cooling: cooling the fish meal preformed product by adopting an induced draft fan to ensure that the temperature of the fish meal preformed product is reduced to below 60 ℃;
S9, adding an antioxidant: adding 0.3-0.5% of antioxidant into the fish meal pre-product;
S10, screening powder: screening the fish meal pre-product, wherein the screening specification is 10 meshes; feeding the screened coarse material into a crusher for secondary crushing;
S11, mixing: uniformly mixing the fine powder and the secondary crushed powder to obtain a finished product of the fish meal;
S12, stacking: the finished fish meal products are conveyed to a distributor through a stranding cage and conveyed to a warehouse for uniform accumulation.
2. The antioxidant in the S9 comprises the following components in parts by weight: 15-40 parts of ethoxyquinoline, 5-25 parts of dibutyl hydroxy toluene and 20-40 parts of an auxiliary agent.
3. A process for the preparation of fish meal as claimed in claim 1, wherein: the auxiliary agent is prepared from the following components in parts by mass: (0-2.5): (0-1.5) silica, zeolite powder and montmorillonite.
4. A process for the preparation of fish meal as claimed in claim 1, wherein: the antioxidant also comprises 5-20 parts of butyl hydroxy anisol.
5. A process for the preparation of fish meal as claimed in claim 1, wherein: the antioxidant also comprises 5-15 parts of disodium ethylene diamine tetraacetate.
6. A process for the preparation of fish meal as claimed in claim 1, wherein: the temperature of the center and the surface of the raw material in the S1 is controlled to be-5-5 ℃.
7. A process for the preparation of fish meal as claimed in claim 1, wherein: in the step S2, the raw materials are grabbed from the raw material pool by the grabber and are uniformly distributed on the conveying belt.
8. a process for the preparation of fish meal as claimed in claim 1, wherein: in the transportation process of S3, the raw material is preheated by hot water in a water tank, so that the temperature of the raw material is raised to 35-45 ℃.
9. a process for the preparation of fish meal as claimed in claim 1, wherein: and in the S5, a double-screw press is adopted to extrude the raw materials at a high speed.
10. A process for the preparation of fish meal as claimed in claim 1, wherein: and the screening specification of the fish meal pre-product in the S10 is 10 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910857193.5A CN110547360A (en) | 2019-09-11 | 2019-09-11 | Fish meal preparation process |
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| CN112956586A (en) * | 2021-03-10 | 2021-06-15 | 烟台市万船口海洋生物科技有限公司 | Fish meal and production process thereof |
| CN113083443A (en) * | 2021-03-10 | 2021-07-09 | 烟台市万船口海洋生物科技有限公司 | Fish meal production equipment and processing technology thereof |
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