How make a fish meal

Heating (Cooking) When the fish is heated, most of the water and the oil will be gone. Water and oil can also be lost at the time of pressing. A heater that is currently widely used cylindrical water vapor sealed where the fish were moved using a screw-shaped. Some heaters are also equipped with steam. Heaters in the industry can accommodate about 16 to 1600 tons of raw material per 24-hour fresh fish. If the heating is less, then the result will not be satisfactory pressings and excessive heating can cause the fish are too subtle to be pressed. Fresh fish raw materials during the drying stage of the heating process. Heating is usually carried out at a temperature of 95 ° C to 100 ° C within 15 to 20 minutes. Some companies engaged in the manufacture of fish meal, using a temperature of 95 oC.  

Pressing   

At this stage the transfer of most of the oil and water. The fish are in the hollow tube, it is done to increase the pressure with the help of screws. Water and oil mixture obtained is pressed out through the hole and form a solid material such as in the manufacture of pastry as the end result of the pressing process. During the pressing process, the moisture content decreased from 70% to 50% and oil dropped by about 4%.  

Pressing Liquor  

After the filtering to separate the coarse material and solid material, then the material is dense and hard pressing is done continuously and centrifuged to remove the oil. The oil obtained is sometimes refined process undertaken before being put into storage tanks. Refined oil is oil that can be harnessed and used in the industrial manufacture of cooking oil and margarine. Liquid part of the process of pressing liquor known as stickwater that contains material that has been destroyed which weighs approximately 9% of the total solids. This material mostly composed of proteins and stickwater approximately 20% of total solids. Material formed by evaporation stickwater back up syrups consisting of 30 to 50% solids and is sometimes sold as a dissolved solid fish. In general liquor products pressings back if pressed and dried it will be in the form of flour.  

Drying Although in principle it is simple, but requires skill in making a good drying process. If the flour is not dried, it can cause the growth of fungus or bacteria. And if the drying is done to excess it will cause the value of the nutrients they contain can be decreased. There are two types of dryers, dryers namely direct and indirect dryers. Direct drying using very hot temperatures, ie, up to 500oC. This method takes a short time, but will cause higher damage if the process is not done carefully. Flour should not be heated to very high temperatures, because of the rapid evaporation of water cools the fish causes the condition, normally the product is heated at a temperature of 100oC.