As we all know, fishmeal is a high-quality animal protein feed and a crucial component of today's balanced animal diets. It boasts a crude protein content exceeding 60%, a relatively balanced amino acid profile, and a rich source of essential amino acids. It is also rich in fat-soluble vitamins (A, D, and E) and B vitamins (B12 and B2). It also contains significant amounts of iodine and selenium, and contains unknown growth-promoting factors, which are beneficial for the growth and development of livestock and poultry. Fishmeal of higher quality is characterized by its lighter color, higher protein content, and lower crude fat and ash content.

Currently, there are three main production methods: traditional, dry, and wet. All three processing methods are currently used in my country. Extruded fishmeal processing requires dried fish as raw material, so it can be classified as a dry process.

The primary equipment for extruding fishmeal is a dedicated fishmeal extruder. The operating principle of an extruder is as follows: The material is fed into the extruder, where the screw propels the material, creating an axial flow. At the same time, mechanical friction between the screw and the material, between the material and the barrel, and between the material and the material itself, causes intense squeezing, stirring, and shearing of the material, resulting in further refinement and homogenization. As pressure gradually increases, the temperature rises accordingly. Under these conditions of high temperature, pressure, and shear, the material's physical properties change, transforming from a powdery state to a paste. Protein denatures, fiber is partially degraded and refined, pathogenic bacteria are killed, hygiene indicators are improved, and toxic components are inactivated. As the paste material emerges from the die, the strong pressure differential causes it to expand, dehydrate, and cool. The resulting puffed product has a loose, porous, crispy structure, and excellent palatability and flavor.

Compared to traditional processing methods, our company's complete set of puffed fish meal equipment features:

Green and environmentally friendly, pollution-free:

Traditional fish meal processing methods utilize boilers, resulting in significant pollution and limited production scale due to national policies. Our complete set of puffed fish meal processing equipment primarily utilizes a dedicated fish meal extruder, which eliminates the need for steam, making it a green and environmentally friendly process. Puffed fish meal has the characteristics of "the price of domestic fish meal and the quality of imported fish meal"; (1) High biological value: The high temperature, high pressure and strong shear force of the puffing machine redistribute the surface charge of the protein and make it tend to be uniform. The molecular structure stretches and reorganizes, and the secondary bonds such as hydrogen bonds and disulfide bonds between molecules are partially broken, resulting in the final denaturation of the protein. This denaturation makes it easier for proteases to enter the protein, thereby improving the digestibility. The high temperature and high pressure of dried fish in the puffing machine are completed instantly (5-6s), which will not destroy the effectiveness of amino acids. (2) Anti-rancidity and easy to preserve: Fish meal contains high fat, but its fat is easily oxidized, which often causes vitamin A and vitamin E to be deficient as the oil oxidizes. At the same time, the temperature rises during fat oxidation, which is one of the reasons for the spontaneous combustion of fish meal. Puffing inactivates factors that promote fat hydrolysis, such as fish meal lipase and lipoxygenase. The free fatty acid content of puffed fish meal is significantly lower than that of other fish meal during storage. Therefore, puffed fish meal can be stored for a long time and maintain its freshness.

(3) Kill bacteria and prevent diarrhea and loose stools in livestock and poultry:

The high temperature and high pressure of the puffing machine kill all the enterobacteria, Escherichia coli, mold, and Salmonella in the puffed fish meal, thus preventing diarrhea and loose stools in livestock and poultry and enhancing the disease resistance of livestock and poultry.

(4) Beautiful appearance and good palatability:

The high temperature, high pressure, and high shear force of the puffing process not only fully mature the puffed fish meal and give it a strong fishy aroma, but also rupture the fiber and fat cell walls, exposing the fat. The instantaneous expansion makes the puffed fish meal loose, porous, and crispy, with good palatability and flavor.

Our company has strong technical strength and can provide standard process configurations as well as flexibly design and configure processing technology according to customer needs.