1. Degreased steam fish meal:
The production process of skimmed fishmeal is processed by a series of processes such as cooking, pressing, solid-liquid separation, oil-water separation, drying, cooling, screening and crushing. The fish meal protein produced is between 62% and 70%, VBN is usually ≤120, the acid value is generally between 2 and 7, the pepsin digestibility is between 90% and 97%, and the salt is between 1-3.
2. Semi-skimmed fish meal:
The production process of semi-skimmed fishmeal is the same as the production process of defatted fishmeal. The process is the same as cooking, pressing, oil-water separation, primary drying, secondary drying, etc. The difference is that semi-degreased fishmeal will be separated after oil-water separation. Water (containing salt, impurities, fat and fine fishmeal granules) is sprayed back into a dry tank and mixed with fishmeal to dry, increasing the powdering rate of fishmeal and reducing the body size due to small fish and fresh fish. Loss of muscle tissue caused by decay. Due to the prolonged drying time of the fishmeal, the back spray is not timely and the fish and water after partial pressing are returned, so VBN (generally 150-250), high histidine price and slightly fishmeal Reddish brown, finer traits, protein is generally between 60% and 66%, acid value is higher than defatted fish meal, pepsin digestibility is between 80-90, salt is between 4.5-5.5. Semi-degreased fishmeal and defatted fishmeal have a large difference in odor and a slightly rancid smell. The cost of semi-degreasing is much lower than that of skimming.
3. Full fat fish meal:
The whole fat fishmeal production process is that the fish is directly cooked into the dryer after being cooked by the cooking machine, and the fish and the steamed and cooked fish directly enter the drying tank without being pressed. Because semi-degreased fishmeal and whole-fat fishmeal have low requirements on the freshness of raw fish, the oil content of the fish will be small, the fat content is higher than that of defatted fishmeal, and the shape of the fishmeal produced is very fine, and the protein content is 55%-62%. Between, VBN is generally between 200-500, the acid value is relatively high, the pepsin digestibility is between 80-90, the salt content is relatively high, and the odor is very different from the defatted fish meal, so the quality is relatively half. Degreased fish meal is even worse.