Processing method of liquid fish protein feed

Liquid fish protein feed is waste or low-value fish processed by aquatic products. After mincing or grinding, a certain amount of acid or microorganism is added to ferment, and the fish body enzyme produces autolysis to liquefy it into slurry products. Because this protein feed has the quality of storage resistance, it is also called acid storage feed.

Lactobacillus fermentation (molasses fermentation)

Natural lactic acid bacteria fermentation: mincing raw fish without pollution source or pathological change, adding molasses or sugar cane waste according to the proportion of 15% by weight, stirring evenly, loading into a closed container for natural anaerobic fermentation. With the large number 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 role of acid so that raw fish liquefaction, partial decomposition of protein, but also inhibit the growth of spoilage bacteria, so liquid fish protein feed storage. The length of fermentation time is related to the ambient temperature. Generally, after 30 days, the raw fish can be completely liquefied and the pH value can be stabilized at about 4.5. If sealed well, it can be stored at room temperature for 1 to 2 years.

The growth and reproduction of lactic acid bacteria need carbohydrate substances, and the addition amount is 10%~30%. If molasses is not available, use 15% to 25% corn flour,@#@245@#@flour, tapioca flour, or 12.5% tapioca flour plus 12% papaya flour instead.

Under natural conditions, the quantity of lactic acid bacteria in raw fish, molasses, air, utensils and containers is limited, and there are many bad strains, so the quality of liquid fish protein is sometimes unstable. In order to make lactic acid bacteria reproduce 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 starch raw materials are used instead of molasses), lactic acid bacteria need to be added.

The application method of lactic acid bacteria preparation: lactic acid bacteria preparation, molasses or sucrose, glucose, etc. are diluted by 100 times according to 0.02% of the total amount of raw material fish and molasses mixture, prepared into lactic acid molasses mixed diluent, put into a closed container, cultured and activated for 24 hours at 30 DEG C, and then sprinkled into fermentation mixture, stirred evenly, and subjected to closed anaerobic fermentation.

acid addition

Grind fish and fish waste with hammer grinder, add proper amount of acid, stir evenly, put into acid-proof container for liquefaction, storage, and stirring regularly. Liquefaction takes seven or eight days. The added acid may be inorganic acid such as sulfuric acid and hydrochloric acid, or organic acid such as formic acid and propionic acid, or a mixture of organic acid and inorganic acid. if sulfuric acid and hydrochloric acid are use, that pH value of the product is 2, the better storage effect can be obtain; if formic acid is used, the pH value of the product is 4~4.5, the best storage effect can be obtained. Formic acid can accelerate liquefaction, but also sterilization, less corrosive to containers, and easy to use, feeding animals do not need to neutralize. Therefore, the production of liquid fish protein feed using a concentration of 85% formic acid, the amount of raw fish weight of 3.5%. In addition, the amount of acid can vary according to the type of raw material, freshness and season. If the raw material has begun to deteriorate or crustacean raw materials (such as shrimp waste), the amount of acid needs to be appropriately increased, and the amount of formic acid required is 4% of the raw material weight. If the fat content of raw fish is high, it is best to degrease the liquefied product. The specific method comprises the following steps: heating the liquefied product to 60 DEG C, centrifuging and deoiling by a centrifugal precipitator, and obtaining the defatted liquid fish protein feed. The finished product is stored in an acid-resistant container with a lid, and can be stored for 1 to 2 years at room temperature.