Meat slag formal processing technology is first crushed, steaming, and then press. Rancidity and crude fat were removed, and the crude protein content of meat powder was more than 74%. Out of rancidity is the key part of meat slag processing, more than 90% of manufacturers equipment pressure is small, low temperature, rancidity can not be out. In order to get rid of rancidity, 100 kg of meat slag is put in, and the meat powder and purified large oil are less than 83 kg in total. The rest is rancidity that cannot be used, which seriously increases the production cost of the product. In addition, as the rancidity material is mixed with the oil and becomes a black silk, it is necessary to increase the oil purification equipment to deal with the oil, which increases the cost. If the pressure is small and the temperature is low, the rancidity can not come out, the oil is clear and does not need to be purified, and the crude protein of meat powder is about 65%. Because this wants to make so - called qualified product must artificially add some material that contains protein high. Such as feather powder, chicken leg skin powder, protein essence, etc.
Meat cake and meat slag are not fresh raw materials put forward from the cold storage, but after accumulation, storage and transportation, they have been rancidity when they arrive at the production factory. If rancidity does not come out, the meat powder and meat and bone powder produced are unqualified, and will cause animal enteritis and diarrhea after use. Seriously affect feed quality and market sales.
