Steam fishmeal and imported fishmeal are very different in processing.The following is a detailed introduction:
1.direct fire fish meal
The processing of ordinary direct fire fishmeal is mostly done through several processing steps of boiling, pressing, drying, grinding and packaging.
The principle of fishmeal processing is relatively simple, but the quality of the fishmeal produced varies greatly due to the different freshness of the raw materials and the different processing techniques and processing experience. After the fish is boiled, the protein is coagulated, a large amount of water and oil are ran out, and the cooked fish is sent to a perforated pipe, and the mixed oil and water fish juice will be squeezed out to leave agglomerates. Fish comes out from the back of the compressor. The fish juice mixed with oil and water is separated by oil and water to produce fish oil and fish water. The fish water will be added to the agglomerated fish by pipe back to the machine and dried to make whole fish meal.
2.steam fish meal
Steam fishmeal is generally a low-temperature steam drying, three strict requirements for high-quality fishmeal processing: fish freshness, rapid low-temperature drying, and cooling before packaging. Freshness of the fish: The fishing fleet has a modern cooling system that ensures the freshness of the fish. The fish can be made into fishmeal quickly and in large quantities in a short period of time using large and progressive production equipment.
Rapid low temperature drying process (two-stage drying process):
The first stage is steam drying. Since the steam system operates at a low pressure, its operating temperature is 30 degrees Celsius lower than that of a so-called dish dryer, which effectively maintains the high digestibility of fishmeal.
The second stage uses an indirect hot air drying system to make the quality of the fish meal better. When the protein is at a high temperature, its amino acid structure changes. In practical applications, its digestibility will be reduced for fishmeal. In the traditional process, the final step of drying, and there is not enough humidity to protect the protein, so heating will cause the temperature to continue to rise, and the protein will be coked and damaged. In order to avoid protein damage, a two-stage indirect hot air drying process is used in the production process instead of the conventional conventional direct fire drying system. This is the key to maintaining high digestibility of fishmeal.