RU2611183C1 - Fodder additive production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to agriculture, in particular, to methods for production of fodder additive for animals, poultry or fish. The method consists in milling of raw fish and/or fish residues into farce. The said fish farce is mixed with yeast and the mix is fermented at the temperature of 125-135°C and the pressure of 12-15 MPa for 8-12 s. The vapour produced during the fermentation is withdrawn. Afterwards the product is cooled down to 35°C, milled up to the required consistency and packed. The method implementation provides for the reduction of heat and power losses along with manufacturing of a finished product with improved aminoacid composition.

EFFECT: feeding of the fodder additive allows for better fodder digestibility.

5 cl, 3 ex

Description

The invention relates to the field of agriculture, namely to obtain a feed additive, and can be used for animals, birds or fish.

Currently, the fishmeal market is the most attractive for fish processors around the world. Sustainable demand for this product is provided by industries such as agriculture, primarily livestock and fish farming, as well as pharmaceuticals and the chemical industry. According to the International Organization of Fishmeal and Fish Oil, the global consumption of fishmeal exceeds 5 million tons per year. A great need for fishmeal exists in our country. To make up for its shortcoming, Russian producers of animal feed are forced to purchase imported flour, mainly from North Africa and Iceland. But given that the price continues to grow steadily, and more and more countries are reducing exports, focusing on domestic consumption, increasing the production of flour from domestic aquatic bioresources, as well as increasing the production of feed additives based on fishmeal, is an urgent task.

A known method of producing a feed additive from waste of aquatic organisms, including cooking, pressing, drying pulp, granulation of alluvial flour with preliminary wetting (Koval Yu.L. Development of technology for granular feed flour from krill and studying its quality during storage, Abstract of Cand. Dissertation., M ., 1990).

This method is associated with large energy and heat consumption for obtaining alluvial flour with its subsequent granulation before storage and transportation. In addition, losses are increased due to the low strength of the granules due to incomplete hydration when wetting alluvial flour.

A known method of producing a feed additive based on a mixture of components of animal and vegetable origin, fat and a multivitamin premix, while the components of animal origin use flour from aquatic organisms, such as fish. Fish protein hydrolyzed by proteolytic enzymes and fodder yeast are also introduced into the feed mixture. After mixing the components of the feed, extrusion is carried out (see RU 2490932 C2, 10.28.2011).

However, the implementation of the known method requires the presence of fish meal and hydrolyzed by proteolytic enzymes fish protein, and the product obtained by the known method is intended only for juvenile sturgeon fish.

A known method of obtaining a feed product, which consists in grinding, cooking fish waste, pressing, while adding 2-3% of urea, mix, cook with dry steam, centrifuged, mixed with dry plant ingredients, heat treatment, cool, make brewer's yeast, granulate, dried (see RU 2262862 C2, 10.27.2005).

This method is the closest to the claimed, however, the food product obtained by the known method is a finished feed (compound feed) only for a certain type of animal.

The objective of the invention is to obtain a universal feed additive for animals, birds or fish, as close as possible in terms of quality to fodder flour from fish, while reducing heat and energy costs at fish processing enterprises.

The problem is solved in that according to the invention, raw fish and / or fish waste is crushed, the resulting minced fish is mixed with yeast and the mixture is fermented for 8-12 seconds at a temperature of 125-135 ° C and a pressure of 12-15 MPa, while being separated and remove the vapor formed during the fermentation mixture, after which the resulting product is cooled to 35 ° C, crushed to the desired consistency and Packed.

The problem is also solved by the fact that raw fish and / or fish waste is crushed in a meat grinder with a mesh diameter of 3-5 mm.

In addition, the problem is solved by the fact that the resulting minced fish is mixed with yeast in a ratio of 1: 1-1: 2.

It is advisable to use fodder or spirit yeast as yeast.

Also, the problem is solved by the fact that the resulting product is crushed by crushing to a particle size of not more than 1 mm.

The technical result of the claimed invention is that they receive a universal feed additive for animals, birds or fish, and not a finished feed for a certain type of animal or fish, while reducing heat and energy consumption due to the redistribution of water contained in the fish or fish waste, mixing them with dry ingredients, in addition, the amino acid composition of the finished product is improved due to the use of yeast as a stabilizer of fat and moisture.

The invention is illustrated by the following examples of implementation, which, however, do not limit the scope of the claims of the applicant.

Example 1

Raw fish is ground in a meat grinder with a mesh diameter of 3 mm. Fodder yeast is poured into the mixer and minced fish is added at a ratio of 1: 1. Everything is thoroughly mixed and fed into the hopper-dispenser of the extruder. When dry yeast and minced meat are mixed, fish juice infiltrates the yeast. For normal fermentation, the moisture content of the mixture should be at least 25%. In our case, the necessary humidity is provided by minced fish.

In the automatic mode, the mixture is fed from the metering hopper to the receiving hopper of the extruder. During the extrusion process, the mixture is subjected to short-term, but very intense mechanical and barothermal influences, namely: for 8 seconds, the mixture is fermented at a pressure of 15 MPa and a temperature of 135 ° C. As a result of overheating of the water in the mixture, steam is formed which pushes the heated and compressed mixture through the outlet of the receiving hopper of the extruder. Using a cyclone type filter, the steam is separated from the mixture and removed.

When leaving the extruder due to a sharp drop in pressure in the preheated mass, an “explosion” occurs (an increase in volume), which makes the product more accessible for the action of enzymes in the stomach of animals.

Then the product is fed into the cooler, where it is cooled to a temperature of 35 ° C.

After cooling, the resulting product is crushed by crushing to a particle size of not more than 1 mm and served in a filling machine. The finished product is packaged in bags with the required weight.

Example 2

Fish waste is ground in a meat grinder with a mesh diameter of 4 mm. Alcohol yeast is poured into the mixer and minced fish is added at a ratio of 2: 1. Everything is thoroughly mixed and fed into the hopper-dispenser of the extruder. When dry yeast and minced meat are mixed, fish juice infiltrates the yeast. For normal fermentation, the moisture content of the mixture should be at least 25%. In our case, the necessary humidity is provided by minced fish.

In the automatic mode, the mixture is fed from the metering hopper to the receiving hopper of the extruder. During the extrusion process, the mixture is subjected to short-term, but very intense mechanical and barothermal influences, namely: for 10 seconds, the mixture is fermented at a pressure of 14 MPa and a temperature of 130 ° C. As a result of overheating of the water in the mixture, steam is formed which pushes the heated and compressed mixture through the outlet of the receiving hopper of the extruder. Using a cyclone type filter, the steam is separated from the mixture and removed.

When leaving the extruder due to a sharp drop in pressure in the preheated mass, an “explosion” occurs (an increase in volume), which makes the product more accessible for the action of enzymes in the stomach of animals.

Then the product is fed into the cooler, where it is cooled to a temperature of 35 ° C.

After cooling, the resulting product is crushed by crushing to a particle size of not more than 1 mm and served in a filling machine. The finished product is packaged in bags with the required weight.

Example 3

Raw fish and fish waste are ground in a meat grinder with a mesh diameter of 5 mm. Fodder yeast is poured into the mixer and minced fish is added at a ratio of 2: 1. Everything is thoroughly mixed and fed into the hopper-dispenser of the extruder. When dry yeast and minced meat are mixed, fish juice infiltrates the yeast. For normal fermentation, the moisture content of the mixture should be at least 25%. In our case, the necessary humidity is provided by minced fish.

In the automatic mode, the mixture is fed from the metering hopper to the receiving hopper of the extruder. During the extrusion process, the mixture is subjected to short-term, but very intense mechanical and barothermal influences, namely: for 12 seconds, the mixture is fermented at a pressure of 12 MPa and a temperature of 125 ° C. As a result of overheating of the water in the mixture, steam is formed which pushes the heated and compressed mixture through the outlet of the receiving hopper of the extruder. Using a cyclone type filter, the steam is separated from the mixture and removed.

When leaving the extruder due to a sharp drop in pressure in the preheated mass, an “explosion” occurs (an increase in volume), which makes the product more accessible for the action of enzymes in the stomach of animals.

Then the product is fed into the cooler, where it is cooled to a temperature of 35 ° C.

After cooling, the product is crushed by crushing to a particle size of not more than 1 mm and served in a filling machine. The finished product is packaged in bags with the required weight.

The resulting feed additive is universal and can be used both for animals and birds, and for fish.

The product has the color of wet sand, loose appearance, maximum particle size of 2 × 2 mm, a specific smell similar to that of dry fish, without musty, moldy and other extraneous odors. The product is well stored, its moisture content is not more than 12%, the amount of crude protein is 45-47%.

The amino acid composition of the finished product is improved due to the use of yeast as a stabilizer for fat and moisture.

The proposed technology for obtaining feed additives allows to increase the digestibility of feed up to 90%.

The method does not require additional equipment upgrades.

Claims (5)

1. A method of obtaining a feed additive, characterized in that the raw fish and / or fish waste is crushed, the minced fish is mixed with yeast and the mixture is fermented for 8-12 sec at a temperature of 125-135 ° C and a pressure of 12-15 MPa, in this case, the steam formed during the fermentation process is separated and removed, after which the resulting product is cooled to 35 ° C, crushed to the required consistency and packed. 2. The method according to p. 1, characterized in that the raw fish or fish waste is ground in a meat grinder with a mesh diameter of 3-5 mm 3. The method according to p. 1, characterized in that the minced fish is mixed with yeast in a ratio of 1: 1-1: 2. 4. The method according to p. 1, characterized in that as the yeast use feed or alcoholic yeast. 5. The method according to p. 1, characterized in that the resulting product is crushed by crushing to a particle size of not more than 1 mm