The processing of fish meal is mostly completed by boiling, pressing, drying, grinding and packaging. The principle of fish meal processing is relatively simple, but the quality of fish meal is very different because of the different freshness of raw materials, processing technology and equipment and processing experience. After the fish is boiled, the protein condenses, and a large amount of water and fat run out. The cooked fish is sent to a pipe with holes for extrusion. The oil and water mixed with the fish juice will be extruded and the caked fish will come out from behind the compressor. The fish oil mixed with oil and water is separated by oil and water to produce fish oil and fish water. The fish water will be returned to the machine through the pipeline to the caking fish but dried to make the whole fish meal.
Fish meal drying can be divided into two ways: direct drying and indirect drying. Direct drying has great influence on fish meal quality. Steam is changed to indirect or low temperature vacuum drying. The dried fish bones were ground into powder and packaged with fish meal. Low temperature steam drying, high quality fish meal processing three strict requirements: fish freshness, rapid low temperature drying, cooling before packaging. Fish freshness: the fishing fleet has a modern cooling system to ensure the freshness of the fish. A large and progressive production facility can be used in a short time to make fish meal quickly and in large quantities.