GB839633A - Improvements in or relating to food-stuff - Google Patents

Abstract

A dried feedstuff of which the components do not regrade in course of transportation or storage is made by treating the feed components with water in an amount not less than 50% of the mixture of components and water for sufficient time to ensure that the water soluble portion dissolves to a substantial extent, and the wet mixture is dried. The feed components may include liquid fat, molasses or fish solubles. According to an example, to a mixture of 300 lbs maize meal, 200 lbs each of barley meal and wheat meal, 50 lbs each of fish solubles and ground-nut meal, 100 lbs molasses, and 10 lbs each of salt, limestone flour and bone meal, there was added 1250 lbs water. Mixing was continued for an hour, during which the temperature was raised to 90-100 DEG F. by admission of steam. The heated mixture was then cooked at 212 DEG F. for thirty minutes and the cooked porridge-like product obtained was dried on a rotary drier into thin sheets of 12% moisture content which on cooling were broken into flakes. Heat-susceptible vitamin-rich oil and antibiotics were applied to the cooled sheets prior to the breaking into flakes.ALSO:A dried foodstuff of which the components do not regrade in course of transportation or storage is made by treating the components of the food with water in an amount not less than 50% of the mixture of components and water for sufficient time to ensure that the water-soluble portion dissolves to a substantial extent, and the wet mixture is dried. Liquid foods such as fat or molasses may be included. According to an example directed to an animal feed, to a mixture of 300 lbs. maize meal, 200 lbs. each of barley meal and wheat meal, 50 lbs. each of fish solubles and ground-nut meal, 100 lbs. molasses, and 10 lbs. each of salt, limestone flour and bone meal, there was added 1250 lbs. water. Mixing was continued for an hour, during which the temperature was raised to 90-100 DEG F. by admission of steam. The heated mixture was then cooked at 212 DEG F. for thirty minutes and the cooked porridge-like product obtained was dried on a rotary drier into thin sheets of 12% moisture content which on cooling were broken into flakes. Heat-susceptible vitamin-rich oil and antibiotics were applied to the cooled sheets prior to the breaking into flakes.