TW201803454A - Method of processing dead livestock died of disease - Google Patents

Abstract

A method of processing dead livestock includes (a) sterilizing, which sterilizes a dead livestock died of disease by use of a metal complex; (b) mincing, which minces the dead livestock into shattered meat; (c) heating, which pours the shattered meant into a heating-stirring machine and heats the shattered meat to a sterilizing temperature for a heating period, wherein a deodorizing agent is added for deodorizing the shattered meat; (d) cooling, which cools the temperature within the heating-stirring machine to 30-45 degrees Celsius, adds a mixture including corn flour, yeast, and lactobacillus, mixes all the contents, and bags or barrels the contents into semi-finished goods; and (e) fermenting, which puts the semi-finished goods in the room temperature and ferments the semi-finished goods for a period into a feed for insects.

Description

Treatment method for sick and dead livestock

The invention provides a treatment method, in particular to a method for treating sick and dead livestock and poultry which form an insect feed after disinfecting, sterilizing, deodorizing and fermenting the dead body of the livestock and poultry.

Nowadays, technology is more and more developed, and the development of the environment brings people's convenience in life. However, the relative environmental damage is caused, and the earth forms a greenhouse effect, resulting in a climate that is not stable every year, so there are many breeders. Or farmers must face climate or temperature changes, increase the time to take care of livestock or farm animals, for example, when the temperature is too high, it is easy to breed bacteria or viruses. When there is a spread of animal viruses, the government wants to prevent animal viruses. Mutations are transmitted to humans, so a large number of livestock will be culled; when the temperature is too cold or there is a major natural disaster, the fish in the farmed fish farm may be violently violently killed, causing heavy losses to the breeder or the farmer.

Furthermore, sick or dead fish or dead fish are prone to bacteria or viruses, so they are easily transmitted to other environments or mutated to other species. Usually, governments or breeders use the following conventional methods to deal with corpses: (1) Incineration disposal: the body is directly incinerated, the treatment process is fast, but the cost is high, and there is no available product; (2) corpse well or buried disposal: the body is buried, the treatment process is lengthy, and may remain Some germs, and easy to pollute soil and water and cause air pollution; (3) Biological treatment: the body is treated by biodegradation, the cost is high and the degradation time is long, some bacteria may remain, and odor is also generated; (4) Chemistry Disposal: The cadaver is treated with chemical additives, which is costly and requires a lot of equipment to be purchased. The treatment process requires strict environmental protection measures, and the waste liquid needs to be disposed of environmentally.

Therefore, the conventional treatment method increases the extra cost of the government or the breeder, and some of the treatment process takes a long time, and some bacteria may be left to cause water and soil pollution; in addition, some treatment methods are almost unavailable after the treatment. Product. Therefore, how to invent a treatment method for dead animals and animals can reduce the processing cost and reduce the processing time, and the process is odorless; in addition, the treatment does not affect the environment, and also has the product of availability.

In order to solve the above problems, the present invention provides a method for treating dead animals and poultry, which is transformed into a non-toxic and high-nutrient-rich insect feed by disinfecting, sterilizing, deodorizing and fermenting, wherein The treatment process is almost odorless and the processing time is fast; in addition, the environment is not affected after the treatment, and there is also a product of availability.

In order to achieve the above object, the present invention provides a method for treating dead animals and poultry, the method of which is the following steps: (a) disinfection: disinfecting the dead livestock and poultry with a metal complex; (b) grinding: Then, by means of a mincing method, the dead animal is minced into a piece of minced meat and sprayed with a metal complex for secondary disinfection; (c) heating: the ground meat is poured into a heating mixer to heat a sterilization temperature, and a heating time is passed. Wherein, during the stirring process, an odor treatment agent is added for deodorization; (d) cooling: the heating mixer is cooled to 30 degrees to 45 degrees, and a corn flour and a yeast lactic acid bacteria mixture are added for mixing and stirring. Post-packing or barreling to form half of the finished product; and (e) Fermentation: The semi-finished product is placed in an indoor temperature storage and formed into a finished product after a fermentation time.

Among them, in the steps (a) and (b), the metal complex is one of a silver ion complex or a zinc ion complex.

Wherein, in step (b), the mincing method is through a mincer or a bone breaker.

Wherein, in the step (c), the odor treatment agent is added in an amount of 2% to 5% of the total amount of the ground meat.

Wherein, in the step (c), the amount of the odor treatment agent added is 3% of the total amount of the ground meat.

Wherein, in the step (c), the sterilization temperature is at least 80 degrees and the heating time is at least 30 minutes.

Wherein, in the step (d), the corn flour is added in an amount of 2% to 10% of the total amount of the ground meat.

Wherein, in the step (d), the amount of the corn flour added is 5% of the total amount of the minced meat.

Wherein, in the step (d), the yeast lactic acid bacteria mixture is added in an amount of 0.01% to 0.05% of the total amount of the ground meat.

Wherein, in the step (e), the indoor temperature is 20 degrees, and the fermentation time is at least 10 days.

By the above, the present invention can provide an effect of sterilizing, mashing, heating, cooling and fermenting dead animals to form a low-toxic and high-nutrition insect feed, which is almost odorless and reduces energy consumption. The utility of the invention is enhanced.

For the convenience of the description, the central idea expressed by the present invention in the column of the above summary of the invention is expressed by the specific embodiments. Various items in the embodiments are depicted in terms of ratios, dimensions, amounts of deformation, or displacements that are suitable for illustration, and are not drawn to the proportions of actual elements, as set forth above.

Referring to FIG. 1 , the present invention provides a method for treating dead animals and poultry, and the processing method thereof is as follows:

(a) Disinfection S1: The corpse of sick and dead poultry is disinfected once with a metal complex, which includes disinfection of personnel, vehicles and articles in contact with the corpse. The metal complex is a silver ion complex. Or one of the zinc ion complexes, to avoid contact with the body of the body and the bacteria or viruses remaining in the vehicle carrying the body.

(b) smashing S2: then smashing the whole or part of the dead animal corpse into a muddy piece of minced meat by spraying, and spraying the silver ion complex or zinc ion complex for secondary disinfection Sterilization, wherein the mincing method is through a mincer or a bone breaker.

(c) Heating S3: Pour the minced meat into a heating mixer for heating to a sterilization temperature and after a heating time, according to research statistics, most bacteria or viruses, such as foot-and-mouth disease virus, avian influenza virus, golden yellow Highly pathogenic, high-risk bacteria and viruses such as Staphylococcus or Salmonella must be sterilized at a temperature of at least 80 °C for at least 30 minutes to ensure the elimination of highly pathogenic, high-risk bacteria and viruses; During the heating and stirring process, an odor treatment agent is added for deodorization, wherein the odor treatment agent is added in an amount of 2% to 5% of the total amount of the minced meat, and the added amount is 3% of the total amount of the minced meat.

(d) Cooling down S4: Thereafter, the heating mixer is cooled to 30 degrees to 45 degrees, and the mixture of corn flour and yeast lactic acid bacteria is added for mixing and stirring, and then bagging or barreling is performed to form half of the finished product, wherein the amount of corn flour added is 2% to 10% of the total amount of minced meat, and the added amount is 5% of the total amount of minced meat, and the yeast lactic acid bacteria mixture is added in an amount of 0.01% to 0.05% of the total amount of minced meat, and the added amount is the total amount of minced meat. 0.025%.

(e) Fermentation S5: Finally, the semi-finished product is placed in an indoor temperature storage, and after a fermentation time, a finished product is formed, and the finished product is an insect feed, which is used for feeding the feed of the phoenix worm, the golden leeches or the black leeches. The indoor temperature is 20 degrees and the fermentation time is at least 10 days. It ensures that yeast and lactic acid bacteria can eliminate residual residual low pathogenic and low-risk bacteria and viruses, so as to maintain effective nutrients in the bodies of livestock or fish. Avoid protein and fats from deteriorating, and form high quality and high nutritional value insect feed.

During the treatment, the dead body of the livestock and poultry, wherein the treatment may also include dead fish or expired or spoiled food or raw materials, first disinfected and sterilized, and then the dead animal or the body to be treated. The food and raw materials are minced to form a smaller volume of ground meat or mixture, and then the meat or mixture is autoclaved and deodorized, wherein the sterilization temperature is at least 80 degrees and after at least 30 minutes to ensure residue The highly pathogenic bacteria or bacteria of the minced meat or mixture are completely eliminated, and finally sterilized to cool down and cool. During the cooling process, the yeast lactic acid bacteria mixture is added for fermentation, thereby eliminating residual bacteria and viruses with low pathogenicity and low risk. . In this way, the final product can maintain effective nutrients in corpses, foods or raw materials, and does not produce toxic substances, forming high-quality, high-nutrition feed ingredients.

As described above, the present invention provides a method for treating dead animals and poultry, which can effectively improve the disadvantages of the conventional use, has simple processing steps and does not require the purchase of additional equipment or medicaments, and the treatment process is almost odorless and does not cause air pollution. Moreover, after sterilizing, smashing, heating, cooling and fermenting the dead animals or raw materials of the livestock and poultry, the corpses of the dead animals or the expired foods and nutrients of the raw materials can be maintained, and no residual toxic substances or The pathogen can effectively reuse the final product, and thus has a very high economic efficiency, thereby increasing the utility of the present invention.

The above embodiments are merely illustrative of the invention and are not intended to limit the scope of the invention. Any modifications or variations that are made without departing from the spirit of the invention are intended to be protected.

S1‧‧ disinfection
S2‧‧·Smashing
S3‧‧‧ heating
S4‧‧‧ cooling
S5‧‧‧ Fermentation

1 is a schematic flow chart of the present invention.

S1‧‧ disinfection

S2‧‧·Smashing

S3‧‧‧ heating

S4‧‧‧ cooling

S5‧‧‧ Fermentation

Claims (10)

A method for treating dead animals and poultry is treated as follows: (a) Disinfection: disinfecting the dead livestock and poultry with a metal complex; (b) grinding: then passing through a mincing method The dead animal is minced into a piece of minced meat and sprayed with the metal complex for secondary disinfection; (c) heating: the ground meat is poured into a heating mixer to heat a sterilization temperature and a heating time, wherein, during the stirring process Adding an odor treatment agent for deodorization; (d) cooling: cooling the heating mixer to 30 to 45 degrees, adding a mixture of corn flour and yeast lactic acid bacteria for mixing and mixing, and then bagging or barreling Forming half of the finished product; and (e) fermenting: the semi-finished product is placed in an indoor temperature storage and formed into a finished product after a fermentation time. The method for treating dead animals and poultry according to claim 1, wherein in the steps (a) and (b), the metal complex is one of a silver ion complex or a zinc ion complex. The method for treating dead animals and poultry according to claim 1, wherein in the step (b), the mincing method is through a mincer or a bone breaker. The method for treating dead animals and poultry according to claim 1, wherein in the step (c), the odor treatment agent is added in an amount of 2% to 5% of the total amount of the ground meat. The method for treating dead animals and poultry according to claim 4, wherein in the step (c), the odor treatment agent is added in an amount of 3% of the total amount of the ground meat. The method for treating dead animals and poultry according to claim 1, wherein in the step (c), the sterilization temperature is at least 80 degrees, and the heating time is at least 30 minutes. The method for treating dead animals and poultry according to claim 1, wherein in the step (d), the corn flour is added in an amount of 2% to 10% of the total amount of the minced meat. The method for treating dead animals and poultry according to claim 7, wherein in the step (d), the corn flour is added in an amount of 5% of the total amount of the minced meat. The method for treating dead animals and poultry according to claim 1, wherein in the step (d), the yeast and the lactic acid bacteria mixture are added in an amount of 0.01% to 0.05% of the total amount of the ground meat. The method for treating dead animals and poultry according to claim 1, wherein in the step (e), the indoor temperature is 20 degrees, and the fermentation time is at least 10 days.