SU1042725A1 - Method of producing fodder meal - Google Patents

Abstract

SPSUR OF PRODUCTION OF FODDER (. A WAY OF FLOUR, providing for the processing of raw materials of water origin in bulk with live steam at 85-95 ° C with the introduction of antioxidants for subsequent pressing, drying, granulation, characterized in that, in order to evenly) distribute oxidant in bulk, it is distributed by mass, and the bulk of the material will be distributed by the masses; reducing the fat content of the oepic product, antioxide: a litter before introducing it, the syrup is called in the liquid phase by a water-soluble surface-active substance (surfactant), while the anti-syrup in the surfactant is taken in a 1: 4O ratio obtained with the mixture is introduced in an amount of 0.9-1.1% by weight.

Description

Iobrefeniya refers to the fish industry, in particular to the method of nonjchen KopvioBofl flour vz raw materials of maritime production.

There is a known method of obtaining feed meal by pressing and pressing method, whereby fish or fish can be boiled, pressed, dried, and the underpressure broth is centrifuged, or separated. In case of fat content of feed flour 10%, antioxidation-butyloxitopuop, dipudin, or santohnnn is mixed mechanically mixed into the finished product ij.

The disadvantage of this method is the production of fodder flour with a high fat content (ne raw materials are higher than 10% fat) and an uneven distribution of antioxidant, which reduces its effectiveness.

There is also known a method for producing feed flour, which involves treating raw materials of water origin to the deaf in direct steam at 85-95 ° C with the introduction of antioxidant and subsequent pressing, drying, granulating 2}.

However, a product with a high fat content and an uneven distribution of antioxidant is obtained in a known manner.

The aim of the invention is the equal distribution of antioxidants in the maos of the raw material to be digested and a decrease in mortality | the target product.

This aim is achieved in that the process for producing fish meal, comprising treating raw water occurring deaf and steaming 85-95s during the introduction of antioxidant, and subsequent pressing, drying, granulating, antioxidant sopyub lvziruyut prior to introduction into the liquid phase water soluble surfactant aktivnsh substance ( Surfactant), while the antioxidant and surfactant are taken in a ratio of 1:40 and the resulting mixture is introduced in an amount of 0.9-1.1% by weight of the raw material.

The method is carried out as follows.

Raw materials (fish, creep) and a mixture consisting of surfactants, whose hydrophilic-pipofinal balance is higher than 12, are supplied to the varilnik, the anti-anticoline and water.

As a surfactant, OC-20 hydroxylated, hydrogenated alcohols Cjo-Cg or palmitate-25 (hydroxyethyl palmitic acid) are used, as (antioxidant - dyudine or b; | gtipoxytoluene (BOT)).

Fish mass var t at 85-95 C. within 2O-ZO min. Then it is served in a screw press, where a mechanically clear separation into a dense part, press and liquid (subpress broth) takes place. Pressed fish mass (pulp) is fed to the drying agent, then to the drying unit.

The use of the surfactant composition and antiO11; an inhibitor that solubilizes the latter in the liquid phase, with further introduction to the varipnic and 1est with raw materials, reduces the fat content of the feed meal to GOST standards and evenly distributes the antioxidant in the product volume.

Example 1. 4Cf g surfactant (O-20) is dissolved in water, then 1 g butyloxytoluene is added and thoroughly mixed. The resulting mixture was added to 4OOO g of capelin with a fat content of 2O, 1%, served in varilik, steamed at 85 ° C for 20 minutes. In the process of cooking the mass is thoroughly mixed. The boiled down mass is fed to the press. The pulp obtained is {lhl times and dried to obtain a product with a moisture content of 10%.

Chemical composition of fodder flour: 10% moisture content, fat content 6.4%. Chemical KI1E indicators of fat: acid number 3; 0; peroxide number 0.1; iodine number 85.6 g 3, reacted with EoO fat.

Example 2. 40 g of surfactant (OC-.20) are dissolved in water, 1 g of butylox topuol (BOT) is introduced, mixed thoroughly and transferred to a varicin with 3600 g of capelin with a fat content of 20.1%. Next, process according to the technological scheme presented in gfkmer 1.

The chemical composition of feed flour: 1% 10% fat, 6.3% fat. Chemical indicators of fat, absorption number 3.2; peroxide number is 0.11; iodine 86.3 g 2/100 g fat.

Example 3. 40 g of surfactant (palmitate 25) are dissolved in water and 1 g of diludin is added. Stir gently and then transfer to varilik with 44Or g molva. After the technological treatment (Example 1), a product is obtained, the chemical composition of which is: moisture 1O%, liveliness 6.6%. Chemical indicators ynwfta: acid number 3.8; peroxide number is 0.12.

Example 4. 400O g krill fat content of 4.7% is served in varilnik together

with 40 g of OC-20 mixed with 1 g of butrpg oxytoopa (BOT), treated at 85-98 ° C for 20, pressed, separated, and l and dried.

The resulting feed meal has sp. blowing chemical composition,%: concave 1O, 5, fat content 5.0.

Example 5. 4000 g of capelin is 20.1% loaded into varipovik from 32 g of OC-2O, ovjemaHHoro from 0.7 g of buti oxytoopa (BOT) and treated with hpu chemical and spicy steam at 85-95 C. After pressing and drying get cord flour with a fat content of 8.1%.

Example 40Or g 20.1% were transferred to varshnik with 44 g of ОО2О, mixed with 1.1 g of butyloxytope (BOT), treated at 85-95 ° C, pressed and dried.

The resulting feed meal has a chemical chemical mix,%: livestock 6.5, and weight 10.1.

Thus, in the event that the amount of the surfactant mixture is -f antioxidant O, 8%, there is an increase in the fat content of the PREPARED: product up to 8%, when using 0.7%. - fat content of the finished product is 9.3%.

Increasing the amount of surfactants does not lead to a noticeable decrease in the fat content of the product (moisture “10%, fat 6.5%),

A low-fat method for producing feed flour reduces the fat content by distributing the antioxidant in a balanced way, which affects the quantity of the product, both after preparation and during long-term storage. .

If we compare the chemical composition of the feed meal obtained by the proposed method from capelin (moisture content is 1O%, fat content is 6.2-6.6%) and known (capelin flour) (moisture content 10%, fat content 16.2%), it can be seen that fat content flour with. a change in the antioxidant drug twice nouquec than without additives. Moreover, the chemical indicators of the quality of the fat of the feed meal obtained by the known method indicate that significant oxidative processes occurring during the heat treatment of the raw material and, thus, the worst quality of the finished product.

 The proposed method for feeding flour from the raw material of water from the feed and waste of fish processing products will be found in production technology in the technology of single products.

The advantages of this method are the simplicity and wide technological possibilities, leading to the qualitative loss of feed meal, the equalization of the antioxidant during the storage of the flour.

Claims (1)

METHOD FOR PRODUCING FODDER FLOUR, which provides for the processing of raw materials of water origin with dead and hot steam at 85 ~ 95 ° C with the introduction of an antioxidant and subsequent pressing, drying, granulation, characterized in that, for * uniform distribution of the antioxidant in the mass of the cooked raw material and reduce fat the target product, the antioxidant before introduction is solubilized in the liquid phase with a water-soluble I-surface-active substance (surfactant), while the antioxidant in the surfactant is taken in a ratio of 1:40 and the resulting mixture lead in the amount of 0.9-1.1% by weight of raw materials. >