Production technology of fish powder

Abstract

The invention relates to a novel process for producing fish meal, which is used for preparing fish meal and includes the following steps: (1) fresh fish material is coarsely crushed by adopting wet method; (2) the coarsely crushed fish blocks are finely crushed by adopting wet method; (3) the finely crushed fish pulp is processed by homogenization treatment; (4) the homogeneous fish pulp is transferred to a spray drying tower through a pipe; (5) instant spray drying is carried out; (6) cooling is carried out; (7) the finished products are packed. The fish meal manufactured by the invention is high in freshness and low in VBN and AV. The protein in the fish material is not modified or flocculated. At the same time, the content of free fat in fish material is relatively low, and so is the content of oxidized substance. The content of vitamin A and vitamin E is stable. The fish meal is nice in shape and color, pure in flavor, high in output ration, and long in keeping time. The novel process changes the conditions of requiring long-time boiling and drying in high temperature, overflowing waste gas, severe environment pollution due to fish material falling to ground and etc. during transportation in the traditional process. The invention adopts a pipe for transportation and controls low-temperature treatment and instant drying, so that the environment is sanitary and clean.

Description

technical field [0001] The invention relates to the technical field of preparation or processing of food or food materials, in particular to the production technology of fish meal. Background technique [0002] At present, most fishmeal production adopts the traditional method, that is, the low-value fish raw materials are heated and degreased by steam, then dried, crushed, and then cooled; this process takes as long as 1-2 hours for drying, and consumes a lot of steam. Being at high temperature for a long time will cause serious damage and loss of nutrients, and cooling needs to occupy a large drying area and increase the operating area; for this reason, China's invention patent discloses a "hot air flow fishmeal drying process and equipment", publication number CN1303625A , it is steamed and squeezed fresh fish into lumpy wet fish feed with a water content of 45-55%, and broken into wet fish pieces with a diameter of less than 20mm, and dried by the airflow of the drying c...

AI Technical Summary

Problems solved by technology

[0002] At present, most fishmeal production adopts the traditional method, that is, the low-value fish raw materials are heated and degreased by steam, then dried, crushed, and then cooled; this process takes as long as 1-2 hours for drying, and consumes a lot of steam. Being at high temperature for a long time will cause serious damage and loss of nutrients, and cooling needs to occupy a large drying area and increase the operating area; for this reason, China's invention patent discloses a "hot air flow fishmeal drying process and equipment", publication number CN1303625A , it is steamed and squeezed fresh fish into lumpy wet fish feed with a water content of 45-55%, and broken into wet fish pieces with a diameter of less than 20mm, and dried by the airflow of the drying cylinder, expander, and cyclone device for 10-15 seconds Finally, fishmeal products with a water content of less than 10% are obtained through fishmeal recovery and treatment; this scheme can reduce coal consumption and improve the quality of fishmeal; The protein in the medium is denatured, the peptide bonds of the protein are expanded, flocculation occurs, and the volatile base nitrogen (VBN) increases; while the fat is a nutrient-rich substance and is also a required component in the food; some fat-containing cells are ruptured at high temperature, making the fish The combined fat and fat-soluble substances in the body are freed; and the fat is easily oxidized at high temperature, causing the loss of vitamin A and vitamin H with the oxidation of the fat; when the temperature rises during high-temperature treatment, the acid value (AV) and peroxidation of the fat The higher the acid value, the more serious the hydrolysis reaction of the oil, the worse the freshness, and the free fatty acid will also destroy the viscoelasticity of the food.