Processing method of liquid fish protein feed

Liquid fish protein feed is the use of aquatic products processing waste or low-value fish, after grinding or grinding, adding a certain amount of acid or microbial fermentation, through the fish's own enzymes to produce autolysis, make it liquefied into pulp products. Because this kind of protein feed has the quality of enduring storage, it is also called acid storage feed.

Lactic acid bacteria fermentation (molasses fermentation)

Natural lactic acid bacteria fermentation crushed the raw material fish without pollution source or disease, added the scraps of molasses or sugarcane sugar according to 15% of its weight, stirred evenly and put it into an airtight container for natural anaerobic fermentation. With the proliferation of lactic acid bacteria, a large amount of lactic acid is produced by anaerobic fermentation. under normal circumstances, the acidity of the mixture increases rapidly and the pH value decreases to about 4.5 after 3 days. Due to the action of acid, the raw fish is liquefied, the protein is partially decomposed, and the growth of decaying bacteria is inhibited, so the liquid fish protein feed is resistant to storage. The length of fermentation time is related to the ambient temperature. Generally, after 30 days, the raw fish can be liquefied completely and the pH value is stable at about 4.5. If the seal is good, it can be stored at room temperature for 1 to 2 years.

The growth and reproduction of lactic acid bacteria requires sugars with an addition amount of 10% to 30%. If there is no molasses, replace it with 15% to 25% corn meal, @ # @ 245mm powder, cassava powder or 12.5% cassava powder plus 12% papaya powder.

Fermentation with lactic acid bacteria preparation under natural conditions, the number of lactic acid bacteria in raw fish, molasses and air, utensils and containers is limited, and there are many bad bacteria, 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 100000 lactic acid bacteria per gram of raw material, and lactic acid bacteria need to be added to produce high quality liquid fish protein feed (especially when starch is used instead of molasses).

The usage of lactic acid bacteria preparation: according to 0.02% of the total amount of raw material fish and molasses mixture, lactic acid bacteria preparation, molasses or sucrose, glucose, etc., were diluted 100 times each, and the mixed diluent of lactic acid molasses was prepared and put into an airtight container. culture and activation at 300 degrees for 24 hours, then sprinkle into the fermentation mixture and stir evenly, and carry out closed anaerobic fermentation.

Acid addition method

Grind the fish and fish waste with a hammer grinder, add an appropriate amount of acid, stir evenly, put into an acid-proof container for liquefaction, storage, and stir regularly. The liquefaction time is 7 to 8 days. The added acid can be inorganic acid, such as sulfuric acid, hydrochloric acid, or organic acid, such as formic acid, propionic acid, or a mixture of organic acid and inorganic acid. If sulfuric acid and hydrochloric acid are used, the better storage effect can be obtained when the pH value of the product is 2; if formic acid is used, the storage effect is the best when the pH value of the product is between 4 and 4.5. Formic acid not only can accelerate liquefaction, but also has bactericidal effect, less corrosive to the container, and easy to use, so it does not need to be neutralized before feeding animals. Therefore, 85% formic acid is used in the production of liquid fish protein feed, and the dosage is 3.5% of the weight of raw fish. In addition, the amount of acid can be determined according to the type, freshness and season of raw materials. If the raw material has begun to deteriorate or is dominated by crustacean materials (such as shrimp waste), the amount of acid should be appropriately increased, and the amount of formic acid required is 4% of the weight of the raw material. If the fat content of raw fish is high, the liquefied product had better be defatted. The specific method is as follows: the liquefied product is heated to 60 ℃, and the oil is removed by centrifuge, and the defatted liquid fish protein feed can be obtained. Store the finished product in an acid-resistant covered container for 1 to 2 years at room temperature.