Liquid fish protein feed processing method

Liquid fish protein feed is waste or low-value fish processed with aquatic products. After minced or ground, it is fermented by adding a certain amount of acid or microorganisms and self-dissolved by the fish's own enzymes to make it liquefied. Products. Because this protein feed has the quality of storage, it is also known as acid storage.

Lactobacillus Fermentation (Moose fermentation)

The natural lactic acid bacteria fermentation will grind the unpolluted or diseased raw fish and add the waste of molasses or sugar cane sugar in a ratio of 15% by weight. Stir well and put it into a closed container for natural anaerobic fermentation. With the proliferation of lactic acid bacteria, anaerobic fermentation produces a large amount of lactic acid. Under normal circumstances, the acidity of the mixture will increase rapidly after 3 days, and the pH value will drop to about 4.5. Due to the action of the acid, the raw fish is liquefied, the protein is partially decomposed, and the growth of spoilage bacteria is inhibited, so that the liquid fish protein feed is resistant to storage. The length of the fermentation time is related to the temperature of the environment. Generally, the raw fish is completely liquefied after 30 days, and the pH value is stable at 4.5 or so. If well sealed, it can be stored at room temperature for 1 to 2 years.

The growth and reproduction of lactic acid bacteria requires carbohydrates, and their addition amount is 10% to 30%. If there is no molasses, use 15% to 25% corn flour, wheat flour, tapioca flour, or 12.5% ​​cassava flour plus 12% papaya powder instead.

Addition of Lactobacillus Preparation Fermentation Under natural conditions, the amount of lactic acid bacteria in raw fish, molasses and air, utensils, and containers is limited, and there are many undesirable strains, so the quality of liquid fish protein is sometimes unstable. To make lactic acid bacteria breed as soon as possible, there must be more than 100,000 lactic acid bacteria per gram of raw materials. To produce high-quality liquid fish protein feed (especially when using starch raw materials instead of molasses), lactic acid bacteria need to be added.

The use of lactic acid bacteria preparations: according to the total amount of raw fish, molasses 0.02% take lactic acid bacteria preparations, molasses or sucrose, glucose, etc., diluted 100 times each, prepared into lactose mixed diluent, into a closed container, at 30 The culture was activated for 24 hours under the condition of °C, and then it was sprinkled into the fermentation mixture and stirred evenly to perform closed anaerobic fermentation.

Acid Addition

The fish and fish wastes were ground with a hammer mill, an appropriate amount of acid was added, stirred well, placed in an acid-resistant container to be liquefied, stored, and stirred periodically. The liquefaction takes 78 days. The added acid may be a mineral acid such as sulfuric acid or hydrochloric acid; or an organic acid such as formic acid, propionic acid, or a mixture of an organic acid and an inorganic acid. If the use of sulfuric acid, hydrochloric acid; product pH value of 2 to obtain better storage effect; if the use of formic acid, the product pH value of 4 to 4.5, the best storage. In addition to accelerating liquefaction, formic acid also has a bactericidal effect, is less corrosive to containers, and is easy to use. Neutralization is not required before feeding animals. Therefore, the production of liquid fish protein feed uses formic acid at a concentration of 85%, and the amount is 3.5% of the weight of raw fish. In addition, the amount of acid used may vary depending on the type of raw material, freshness, and season. If the raw material has started to deteriorate or is mainly crustacean (such as shrimp waste), the amount of acid used must be increased appropriately. The amount of formic acid required is 4% of the weight of the raw material. If the fat content of the raw fish is high, the liquefied product is preferably degreasing. The specific method is: heating the product obtained by liquefaction to 60° C., and centrifuging the oil with a centrifugal sedimentation machine to obtain a defatted liquid fish protein feed. Store the finished product in an acid-resistant covered container and store it for 1 to 2 years at room temperature.

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