Devices and principle of operation of bone processing. Use of meat industry waste in feed production. Technology for the production of meat and bone meal
IN meat industry in the process of processing livestock raw materials, the main products (meat and meat products) and waste (blood, bone, by-products of category II, raw fat, horn-hoofed raw materials, hides, non-food raw materials, canyga) are obtained, which are secondary raw materials (SS).
Annually, the meat industry in Russia produces about 1 million tons of secondary resources, of which about 20% is industrially processed.
In the future, schemes for the complex processing of livestock raw materials should be widely introduced, allowing them to be used more rationally, as well as to increase the volume and range of products.
circuit diagram integrated use raw materials in the meat industry is shown in fig. 1. As you can see, meat industry waste is a valuable raw material for feed production.
In the cost of production of poultry and livestock products, the cost of feed is most(50…75%), therefore, cost reduction and product quality improvement directly depend on the cost and quality of feed.
Feeds of animal origin are distinguished by a high content and usefulness of the protein required in the diets of animals.
Improving the productivity of animals and the quality of meat products is impossible without optimizing diets for essential nutrients, vitamins and other components.
Processing of bone for fodder meal
In recent years, the production of dry animal feed (meat and bone) has significantly increased at the enterprises of the meat industry. If in 2000 their production amounted to 189 thousand tons, then in 2008 it increased to 482 thousand tons. However, this is still significantly less than in 1990, when 598 thousand tons were produced at the enterprises of the country's meat industry. meat and bone feed.
In modern conditions, it is necessary to introduce resource-saving technologies for bone processing at meat processing enterprises, taking into account their production capacity. When choosing a particular technology, it is necessary to take into account the features of the morphological and chemical composition of this raw material, depending on the type of processed meat, the presence technical means and the possibility of using and selling the resulting products.
Offered various options bone processing for use at meat processing plants with a capacity of 3 ... 5, 10, 15, 20, 30 and over 30 tons of meat per shift, based on chemical composition specific bones of the skeleton of animals, as well as the presence of cuts of fleshy tissues on them (Tables 1, 2).
So, beef bones with a high fat content (for example, tubular) are proposed to be defatted and made into edible bone fat. For the processing of tubular bone, the Y8-FOB vibratory degreasing line and its modification Y8-FOB-M are successfully used, which allows processing any types of bone to obtain bone meal with a fat content of less than 10% (manufacturer - Askond-promoborudovaniye LLC, Moscow). Edible fat is used in cooking and in the manufacture of canned food.
Vertebral, thoracic, sacral bones of cattle, characterized by the presence of a significant number of cuts in the fleshy tissues, are recommended to be used for the production of meat and bone semi-finished products or subjected to mechanical additional deboning. It is expedient to use the resulting bone residue for the production of edible fat, dry food broth, fodder flour or a protein-mineral component intended for the manufacture of food products for therapeutic and prophylactic purposes, and meat mass - for the production of minced products.
For efficient bone processing at enterprises with a capacity of up to 15 tons of meat per shift, lines can be recommended where, due to short-term processing and moderate temperature conditions, a high yield of high-quality edible fat and fodder meal is ensured.
The best results and environmental safety of production are achieved when using the Ya8-FLK bone processing line (manufacturer - Askond-promoborudovaniye LLC). It is characterized by the ability to process all types of bone and bone residue and provides almost complete elimination of losses while increasing the yield of high-quality edible fat and biologically valuable feed meal.
The need to recycle all waste from slaughterhouses and sausage shops for production meat and bone meal contributed to the creation of the Ya8-FOB-MA20 line (manufacturer - Askond-promoborudovaniye LLC) with a capacity of up to 1 t / h of any raw material, except for blood, which does not have time to dry in continuous screw dryers. But before that, the blood is perfectly coagulated in a vibroextractor (fat separator) and the coagulant is separated from the water in a centrifuge
(Fig. 2).
Rice. 2. Line Ya8-FOB-MA20:
1 - power chopper;
2 - auger-prepressor;
3 - pump-grinder;
4 - vibrating grease separator Vzh-0.3;
5 - pump-grinder of low power;
6 - scraper conveyor 4.2 m;
7 - three-section drying block with increased productivity;
8 - conveyor 3.2 m;
9 - hammer crusher;
10 - three-section drying block with adjustable capacity;
11 - hammer crusher;
12 - storage hopper;
13 - settling centrifuge;
14 - coarse fat separator;
15 - fine fat separator;
16 - pump AVZH-130;
1
7 - container with a coil 2 m 3;
18 - tank heated with live steam 2 m 3;
19 - table for disassembling the separator drum;
20 - capacity 0.2 m 3
Technical characteristics of the Ya8-FOB-MA20 line
Modifications of the line with intermittent dryers have been developed that allow processing any raw materials, including dead animals, with guaranteed sterilization of flour and fat: Ya8-FOBMA-05P - up to 500 kg / h of raw materials and Ya8-FOB-MA06P - up to 1000 kg / h h (manufacturer - Askond-promoborudovaniye LLC).
At low-power enterprises, in which the amount of waste per day does not exceed 1 ... 2 tons, mini-lines of two modifications are used - using steam and electric. So, for example, on the ML-A16 line, up to 800 kg are processed per shift of raw materials using steam, and on the ML-A16-01 line - without steam. The productivity of the ML-A16M lines (Fig. 3) and ML-A16M-01 is up to 1500 kg per shift, and the ML-A16M2 and ML-A16M2-01 lines are up to 3000 kg per shift (manufacturer - Askond-promoborudovanie LLC) .
Rice. 3. Mini-line ML-A16M for bone processing:
1 - raw material grinder;
2 - centrifuge;
3 - screw conveyor (5 m) with a bunker;
4 - dryer SK-1.5;
5 - pump;
6 - screw conveyor (1.2 m)
To obtain fodder bone meal of higher biological value in the All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov, a fundamentally new waste-free technology has been developed that allows for short-term processing of bones with moderate temperatures dry way (without contact with water, hard steam). Created technological line R8-FLK for bone processing, in which the degreasing process takes place in two stages: first, for 11 minutes. by conductive heating to a temperature of 85...90°C with continuous removal of melted fat and formed juice vapors, and then by filtration centrifugation for 3...4 min. at a temperature of 70…80°С. Fat-free bones are subjected to continuous drying for 30…35 minutes, grinding and sieving. The resulting fodder bone meal contains on average 70% more protein than meal produced by traditional technology.
As a result of studies conducted at the VGNII of animal husbandry, the increase in live weight in experimental animals fed a diet with bone meal produced according to new technology, was 6.2% higher, and feed costs per 1 kg of weight gain were lower by 0.3 feed. units than when using traditional bone meal. It has been established that the digestibility of protein, fat and fiber of bone meal produced by wasteless technology, also higher by 3.5, 26.4 and 54.3%, respectively. The advantage of the developed technology for the production of bone meal was also shown by hematological studies. Thus, the content of hemoglobin in the blood of experimental animals was higher than that of animals in the control group. The results indicate the efficiency of bone meal production using the developed waste-free technology, its possible use as a source of digestible protein, and not just phosphorus-calcium salts.
Thus, bone processing allows the most efficient use of it, taking into account market conditions and the technical capabilities of a particular enterprise. In addition to obtaining economic benefits, the recommended technologies are aimed at improving the environmental safety of production.
Obtaining protein feed from keratin-containing raw materials
Keratin-containing raw materials obtained at meat processing plants (horns, hooves, hair, bristles, wool) take up a relatively small amount of total generated non-food waste. However, taking into account the number of livestock processed at meat processing plants, this type of non-food waste is a significant amount, which must be considered as raw material for the production of protein animal feed. The main processing method is the hydrothermal treatment of horn-hoofed raw materials under pressure in autoclaves of various designs. The process of obtaining the final product in dry form takes place in one apparatus - a vacuum boiler or in two - in a vertical autoclave and a vacuum boiler. In the first case, the raw material is boiled in water under pressure of 0.3 ... 0.4 MPa at a temperature of 138 ... 142 ° C for 4 ... 5 hours, then the water is drained, and the mass is dried under vacuum for 3 ... 5 hours. In the second case horn-hoofed raw materials are first treated with hard steam at a pressure of 0.25 ... 0.3 MPa for 5 ... 7 hours, and then loaded into a vacuum boiler, where short-term sterilization takes place at a pressure of 0.1 ... 0.12 MPa for 30 minutes ., after which the mass is dried for 3…4 hours. After cooling, the dried product is crushed into particles smaller than 3 mm, resulting in a feed additive that contains less than 68% protein, no more than 6% fat with 9% moisture. The product yield is 53% by weight of fresh (not stored) horn-hoofed raw materials. The results of studies at the All-Russian State Research Institute of Animal Husbandry showed that feeding pigs with compound feed, in which 7% of the used meat and bone meal was replaced with a feed additive from keratin-containing raw materials, provided the same average daily gain in live weight of animals and the quality of pork as in the control group (100% meat and bone meal) .
VNII meat industry them. V.M. Gorbatov developed a hydro-thermochemical method for processing keratin-containing raw materials, when it is subjected to hydrolysis with an alkaline reagent at a pressure of 0.2 ... 0.3 MPa for 5 ... 6 hours. The resulting hydrolyzate is neutralized with acid to 7 units. pH. As a result of such treatment, the degree of hydrolysis of keratin reaches 78...79%. The hydrolyzate contains 20...25% solids, including 15...16% protein. It is also characterized by the presence of 15 trace elements and has a high emulsifying ability.
Processing of animal blood for feed purposes
One of the most valuable in terms of feed and biological properties and relatively cheap secondary raw material is the blood of slaughtered animals.
During the industrial processing of blood, it is divided into plasma and formed elements. Blood plasma consists of water (about 90% on average), protein (7.5 ... 8%), other organic soluble substances(1.1%) and inorganic compounds (0.9%). Plasma contains enzymes, biologically active amines and hormones, free amino acids, final breakdown products of proteins, as well as hundreds of different proteins, each of which performs its specific function.
One of the latest advances in the production of blood products is aerosol-dried plasma, upon receipt of which the biological activity of functional proteins, in particular immunoglobulins, is preserved.
Abroad, such a product as aerosol drying plasma has been used on an industrial scale only for the last 15 years. The scheme for the production of dry plasma includes aseptic collection and cooling of blood; adding an anticoagulant; fractionation by centrifuge, reverse osmosis or ultrafiltration; aerosol drying.
Blood plasma as a protein raw material due to its high nutritional value, digestibility of basic substances and other qualities is widely used in the food, dairy, meat, bakery, confectionery, and feed industries.
The safety of aerosol-dried plasma immunoglobulin fractions in the intestines of an animal varies from 54 to 90%. In terms of nutritional and biological active substances blood plasma approaches fishmeal High Quality(Table 3).
Especially beneficial was the use of aerosol-dried blood plasma in the production of pre-starter feed for suckling pigs, and its inclusion (6...7%) in the feed of young animals for two weeks allows to reduce the weaning age by 7...8 days. Scientific and practical research show that with proper feeding and maintenance, early weaning (17–21 days) has a number of advantages compared to traditional weaning. This is an increase in the average daily gain in live weight by 26%, a reduction in feed costs per unit of gain by 10%, and a reduction in the time to reach slaughter conditions. Fewer veterinary preparations and medicines are spent on growing piglets.
At the breeding farm "Gulkevichsky" ( Krasnodar region) conducted a series of experiments for a comparative study of the effectiveness fish meal and aerosol dried blood plasma as part of diets balanced for all nutrients in strict accordance with the detailed norms for feeding pigs. After that, the results obtained in the experiments were tested under production conditions on 80 animals. It was found that feeding experimental piglets with aerosol-dried blood plasma contributed to an increase in the average daily gain in live weight by 16.6% compared to the control group.
Piglets fed blood plasma with the diet reached a live weight of 100 kg 19 days earlier than their peers who were fed fishmeal.
Calculations showed that the cost of 1 kg of live weight gain of piglets in the experimental group was 3.89 rubles. less than in the control (31.68 rubles), and the level of profitability is 18% higher.
Thus, to compensate for the deficiency of biologically active substances in the diets of young pigs within two weeks after weaning, it is recommended to include 7% of blood plasma instead of high quality fishmeal.
Recycling of meat industry waste by dry extrusion
To the latest processing techniques biological waste include extrusion technologies. They allow you to combine and carry out quickly and continuously in one machine (extruder) a number of operations: almost simultaneously mixing, compressing, heating, sterilizing, cooking and shaping the product. In a short period of time, processes occur in the raw material that correspond to long-term heat treatment. In modern extruders, depending on the nature of the processed material, the temperature can reach 200°C, and the pressure can develop up to 4...5 MPa. At the same time, the negative effects of processing are minimized due to its high speed. The processed material is in the extruder for no more than 20 ... 30 s., Therefore, extrusion technologies are usually referred to as short-term high-temperature processes.
The development of extrusion technology has made it possible to offer new ways of waste disposal Food Industry, fur farms, pig breeding and poultry farming.
The main problem that arises in the processing of such waste is their high humidity(up to 85%). The proposed technologies are based on the method of dry extrusion, in which the heating of the extruded material occurs due to friction both inside it and its friction against the extruder barrel. Shredded waste of animal origin (including case) is pre-mixed with vegetable filler to reduce the moisture content of the mass fed to the extruder. The resulting mixture is subjected to extrusion processing, resulting in a product suitable for feeding. Grain, grain waste, bran, meal can be used as a filler. The volume of the filler exceeds the volume of waste of animal origin by several times (3...5 times) and is determined by the humidity of the waste.
When the mixture passes through the compression diaphragms in the extruder barrel, the temperature inside it rises due to friction (over 110 ° C) and a pressure develops over 4 MPa. The time of passage of the mixture through the extruder does not exceed 30 s, and in the zone maximum temperature it is only 6 s., so the negative effects of heat treatment are minimized.
However, during this time the mixture:
sterilized and disinfected (pathogens, fungi, mold are completely destroyed);
its volume increases (due to the rupture of the molecular chains of starch and cell walls when the mixture leaves the extruder);
homogenized (the processes of grinding and mixing of raw materials in the extruder barrel continue, the product becomes completely homogeneous);
stabilizes (the action of enzymes that cause rancidity of the product, such as lipase and lipoxygenase, is neutralized, anti-nutritional factors, aflatoxin and mycotoxin are inactivated);
dehydrated (moisture content is reduced by 50 ... 70% of the original).
The compounds present in the feedstock undergo the following changes during the extrusion process.
Squirrels Short stay of raw materials in the zone high temperatures has minimal effect on protein quality. Protein digestibility reaches 90%. Amino acids become more accessible due to the destruction of secondary bonds in protein molecules. The short duration of heat treatment at relatively low temperatures does not destroy the amino acids themselves. The content of available lysine reaches 88%. At the same time, anti-nutritional compounds such as protease inhibitors, trypsin and urease are completely or significantly destroyed.
Starch Starch gelatinizes, which increases the degree of its digestibility.
Fats Fats are evenly distributed over the entire mass of the product, forming complex compounds with starch in a ratio of 1:10, which increases their availability. Fat stability is improved as enzymes that cause fat to oxidize and become rancid, such as lipase and lipoxidase, are destroyed , and lecithin and tocopherols, which are natural stabilizers, retain their full activity.
Cellulose Significant changes in the ratio of soluble and insoluble dietary fiber are not detected. The digestibility of dietary fibers increases after extrusion, which is associated with their chemical modification.
The rigidity of the extrusion mode of raw material processing leads to the death of pathogenic microflora (bacteria, fungi). First, it is known that most bacteria die at temperatures of 114–120°C within 5 s. Secondly, inside the extruder barrel, intracellular moisture is converted into superheated steam. When leaving the extruder, a sharp drop in pressure (decompression explosion) leads to rupture of the cell from the inside by water vapor. Therefore, it is possible to obtain high-quality feed when using substandard grain products as a filler. According to domestic research, 25% of cereals are to some extent contaminated with mycotoxins, which can cause diseases in livestock and poultry and reduce their productivity. The sterility of the resulting feed is especially important when fattening young animals. Up to 90% of the death of young animals occurs due to diseases of the gastrointestinal tract or infections brought through digestive system.
The first lines for the processing of biological waste by dry extrusion appeared in the United States. Workshops using the technology of the American company "Insta Pro, Inc." work in JSC PH "Lazarevskoye" of the Tula region, JSC "Vostochny" of the Udmurt Republic; fattening pigs achieve a weight gain of up to 750 g per day, while saving on the purchase of expensive components.
The extrusion technology for the utilization of biological waste, developed by Wenger Manufacturing, Inc (USA), includes preliminary heat treatment of the mixture in an extruder conditioner, extrusion with steaming, and drying of the extrudate. The need for steaming and drying operations increases the cost and complicates the process, since, in addition to electricity, the use of other energy carriers (steam and gas) is required.
Technology from Insta Pro, Inc. (USA) does not require steaming, however, the moisture content of the resulting extrudate exceeds 14 ... 16%. Since the storage of the product with a moisture content of more than 14.5% is not allowed, the extrudate is also additionally dried to ensure sufficiently long shelf life.
At present, similar equipment is produced in Russia. LLC Group of Companies Agro-3. Ecology (Moscow) offers a complex for the processing of slaughter and gutting waste into a feed additive through their extrusion together with vegetable additives.
Technical characteristics of the complex
| Amount of filler, t/day | |
| Quantity finished products, t/day | |
| Productivity of the complex, kg/h: | |
| waste | |
| by finished product | |
| Total installed power, kW | |
| Power consumption, kW | |
| Voltage, V | |
| Current frequency, Hz | |
| Room dimensions, m | 36x12x at least 6 |
| Staff, people/shift |
The main stages of the technological process: grinding meat and bone waste to fractions of 3 ... 5 mm; mixing of crushed waste with dry vegetable filler in the ratio 1:(3…4); extruding the resulting mixture; product cooling and drying; packing.
The shortcomings of the above-mentioned technologies (drying of the extrudate) were overcome by the Russian specialists of CJSC "Ekorm" (Chelyabinsk), who proposed a method for forced pneumatic removal of steam from the extrudate. The method eliminates the need to use special dryers and heterogeneous energy sources. The time of temperature exposure to the product is reduced. As a result, it was possible to ensure the production of a product suitable for long-term storage (at least 6 months) even with a significant moisture content of the feedstock, without using additional drying devices.
This technological process of extrusion processing of waste consists of grinding; mixing the crushed mass in a certain proportion with vegetable filler; mixture extrusion; cooling and packaging (Fig. 4).
Rice. 4. Technological process extrusion waste processing
according to the technology of CJSC "Ekorm" (Chelyabinsk)
The resulting product (protein feed additive) is characterized by the following indicators (according to ZAO Ecorm):
high digestibility (about 90%);
metabolic energy - 290 ... 310 kcal per 100 g;
bacterial purity - no more than 20 thousand units. (at a rate of 500 thousand units);
humidity - not higher than 14%;
long shelf life - at least 6 months.
The cost of the resulting protein feed additive is determined mainly by the cost of the filler. At the same time, the cost of energy consumption for processing 1 kg of biological waste does not exceed 80 kopecks, while when processing them in waste heat boilers, the cost of energy consumption is not lower than 4 rubles.
Thus, the use of extrusion technologies allows: to intensify manufacturing process; reduce energy and labor costs; increase the degree of use of raw materials and the digestibility of products; reduce the microbiological contamination of products; reduce environmental pollution (no emissions into the atmosphere, effluents and secondary waste).
Conclusion
In the meat industry, up to 1 million tons of secondary raw materials and waste are generated annually, of which only a small part is used in the future.
Meat industry waste is a valuable raw material for fodder production. Feeds of animal origin are distinguished by their high content and usefulness of protein.
It is advisable in the near future to increase the production of bone meal, given that it is a valuable component in the feed industry, and modern technologies can significantly improve the quality of the products. So, fodder bone meal, obtained according to the technology of the All-Russian Research Institute of the Meat Industry. V.M. Gorbatov, contains an average of 70% more protein than flour produced using traditional technologies.
Processing enterprises need to organize the production of dry blood plasma by spray drying. This product in the amount of 7% is recommended to be included in the diets of young pigs within two weeks after weaning instead of fishmeal. This contributes to an increase in the average daily gain in live weight, a reduction in the cost of feed per unit of gain, and a reduction in the period for reaching slaughter conditions.
The introduction of extrusion waste processing technology at poultry and pig complexes, slaughterhouses and meat processing plants can significantly reduce the amount of biological waste generated, process them into high-quality, well-digestible feed. The advantages of this recycling method lie not only in its priority for the preservation of the environment (almost complete absence waste, emissions and harmful odors), but also in a significant reduction in recycling costs, providing high degree sterilization, which makes safe waste potentially containing pathogens and pathogens. This results in a feed with improved palatability, high nutritional value and degree of digestibility.
Literature
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2. Goncharov V.D. Meat and dairy industry in Russia: development problems [Text] // Economics of agricultural and processing enterprises. - 2010. - No. 9. - S. 25-27. - ISSN 0235-2494.
3. Kadyrov D.I., Plitman V.L. Processing of biological waste in feed additives extrusion method [Text] // Your rural consultant. - 2009. - No. 3. - S. 22-25.
4. Kudryashov L.S. Processing and application of animal blood [Text] // Meat industry. - 2010. - No. 9. - S. 28-31. - ISSN 0869-3528.
5. Noskova M.A. Utilization of face waste by dry extrusion [Text] // Technique and equipment for the village. - 2009. - No. 6. - S. 18-19. - ISSN 2072-9642.
6. Equipment for the production of fodder bone, meat and bone, fish meal and fat [Text]: catalog sheet: developer and manufacturer of Askond-promoborudovaniye LLC - M .: Agroprodmash-2010 exhibition. - 4 s.
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The material was prepared in the department
analysis and synthesis of information on
technical service and equipment
for the processing industries of the agro-industrial complex
Konovalenko L. Yu.
Usage: in the meat industry, namely the non-waste processing of animal bones. The essence of the invention: the crushed bone with meat cuts before degreasing is subjected to pre-treatment by stirring in cold water for 40 - 50 minutes, the cleaned bone is separated from the resulting suspension, after which it is separated into meat mass and liquid by processing in a centrifugal field, and the separated liquid the bone is used for processing the next batch of bones, and the bone, cleaned of meat cuts, is re-crushed and subjected to heating in two stages - first by the conductive method, and then by the centrifugal pressing method for 3-10 minutes with the supply of live steam, the separated fat is cleaned by the separation method, and the bone is dried , calibrated to extract the meal, the rest of the mass is crushed into flour.
The invention relates to the meat industry, and in particular to methods for processing the bones of slaughter animals. The closest in technical essence to the present invention is a method of non-waste processing of bone taken as a prototype. The essence of this method lies in the fact that the crushed bone is subjected to two-stage heating by the dry method with continuous movement in a thin layer, and the process of separating fat from the bone is carried out at the second stage of heating for 10.5-11 minutes at a temperature of 80-90 ° C with simultaneous partial dehydration of the bone, after which the heated bone is crushed, two-stage centrifugation with and without supply of live steam into its mass, further separation of fat and repeated alternating heating and grinding of the defatted bone. The disadvantage of this method is that its implementation does not provide for the stage of separating cuts of fleshy tissues with the possibility of their use for the production of food products, the presence of residues of pulpy tissues on the meal particles, which reduces its quality characteristics. The technical result of the invention is the achievement of complex processing of bone to obtain meat mass, fat, meal and fodder meal, as well as improving the quality of the resulting meal. This is achieved by a new method of non-waste processing of bone, according to which the crushed bone is subjected to mixing in cold water for 40-50 minutes to obtain a suspension, the bone cleaned from the meat mass is isolated from the latter, after which the suspension is separated in a centrifugal field into the meat mass and liquid, and the latter is sent to reuse at the stage of mixing the bone, and the bone cleaned from the meat mass for re-grinding, while heating the crushed bone is carried out in two stages, first by the conductive method, and then by centrifugal extraction for 3-10 minutes with the supply of live steam, and the process of separating fat from the bone is carried out after each heating step. As a result of using this method in the course of one technological cycle, four types of end products are obtained - meat mass, edible fat, meal and fodder meal. This ensures complex processing bones to obtain food (meat mass and edible fat), feed (flour) and technical products (meal for the production of gelatin and glue). The method is carried out in the following way. Crushed to 500 mm bone after deboning the meat with the remnants of cuts of the fleshy tissues is loaded into a special device in which it is processed by mutual impacts, friction and contact with cutting elements during mixing in cold aquatic environment within 40-50 min. The cuts separated at the same time are separated from the liquid by the method of continuous settling centrifugation and sent to the production of food products, and the cleaned bone is pulled for repeated grinding and degreasing, first by continuous conductive heating with simultaneous partial dehydration, and then by centrifugal pressing for 3-10 minutes, after which the degreased the bone is dried in a continuous flow, calibrated to separate the meal, and fine particles are ground into flour. PRI mme R 1. Take a batch of bones, such as vertebrae of cattle, in the amount of 500 kg. The bone is crushed to a size of 50 mm and subjected to treatment in tap water at a temperature of 10-15 ° C for 40-50 minutes with the possibility of mixing, impact, friction to separate the remnants of the fleshy tissues. Small bones are separated from the resulting suspension due to the difference in density, after which it is separated into meat mass and liquid by processing in a centrifugal field. The separated liquid is used to process the next batch of bone. The resulting mass in the amount of 35 kg (7% of the original bone) is sent to the production of sausages. The cleaned bone is re-crushed into particles up to 30 mm in size and heated by the conductive method in a thin layer and with continuous stirring for 11 minutes to a temperature of 80-90 ° C. The released fat is heated to 90-100 ° C and purified by separation. Next, the bone is re-degreased by centrifugal pressing for 3-10 minutes, feeding its live steam into the mass. The released centrifuge is purified by separation. As a result, edible fat is obtained, the total amount of which is 50-60 kg (10-12% of the mass of the original bone). The defatted bone is dried in a continuous flow to a residual moisture content of 7-9% and sieved (calibrated) to separate particles larger than 13 mm. Small particles are crushed into flour, followed by sifting. As a result, meal 115-120 kg and flour 110-115 kg are obtained. Thus, from 500 kg of bone, 36 kg of meat mass (7%), 50-60 kg of edible fat (10-12%), 115-120 kg of meal (23-24%) and 110-115 (22-23% ) feed flour. EXAMPLE 2 A batch of bones, such as vertebrae and pelvic bone pigs, in the amount of 500 kg. Vertebrae and large such bones are sawn into pieces of 100-120 mm and processed to separate cuts of the fleshy tissues, as described in example 1. Further processing of the cleaned bone is carried out similarly to the described scheme in example 1. As a result, 30 kg of meat mass (6%), 60-65 kg of edible fat (12-13%), 105-110 kg of meal (21-22%) and 120-130 kg of feed flour (24-26%). The use of the present invention makes it possible to carry out waste-free processing of bone using cuts of fleshy tissues as a full-fledged raw material for the production of meat products, intensify the heat treatment process, eliminate the loss of raw materials by degreasing the bone for a short time at moderate temperatures and by the conductive method, and thereby improve the quality indicators of the finished product and minimize the formation of industrial effluents and the cost of their treatment.
Claim
METHOD FOR WASTE-FREE PROCESSING OF BONE, including pre-grinding of bone, separation of fat from bone, its separation, re-grinding of bone, its heating, drying and sizing to obtain two fractions, one of which is sent for obtaining meal, and the other for grinding and obtaining fodder meal, characterized in that, after preliminary grinding, the bone is subjected to mixing in cold water for 40-50 minutes to obtain a suspension, the bone cleaned from the meat mass is isolated from the latter, after which the suspension is separated in a centrifugal field into the meat mass and liquid, the latter being sent for reuse at the stage of mixing the bone, and the bone cleaned from the meat mass for re-grinding, while heating the crushed bone is carried out in two stages: first by the conductive method, and then by centrifugal pressing for 3-10 minutes with the supply of live steam, and the process of separating fat from the bone is carried out after each heating step.
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At the end of August, I had to use the services of Phoenix. My dog has died. I ordered an individual cremation, agreed on a time, drove it myself and was present. It all took about two hours, they took exactly as much money as indicated in the price list, the urns may be a bit expensive, but this is optional. Everything is very decent, no frills, the attitude is attentive. I want to thank all the employees of Phoenix for the assistance provided at a reasonable price in a difficult moment for me. Thanks
vladimir
Many thanks"Phoenix" to the city pet crematorium in Moscow and personally to the veterinarian Alexander Mikhailovich Vdovichenko, who gave painless injections for our sick dog and stopped her suffering. Two high-quality injections and 20 seconds of sleep for her without pain, she just fell asleep. On the same day, an individual cremation was carried out, photos were received by order and, within 2 days, an urn with ashes was delivered to us. You helped us so much, thank you!!
On July 24, in the morning, my Labrador dog Hanni, my dog, my love and everything before me passed away! She had cancer, last days she was paralyzed, I watered and fed her with a spoon! The count went on for days, it was painful, the dog was 13.5 years old. I just couldn't decide on euthanasia. We live in Khimki, so we immediately stumbled upon Phoenix. I want to express my deep gratitude to Alexander for the fact that, despite the weight of the dog along with the tumor (70 kg, or even more), he very carefully and carefully took Her in his arms and brought her to the car! Thank you very much, you are a very compassionate and sensual person! They sent a video report, the ashes were brought on the next day! I recommend it to everyone, God forbid of course, but still this is life!
Svetlana
On May 8, we said goodbye to our friend Dilord, Dil, a 12.5 year old newf. If not for a serious illness, he could have been with us for several more years. It is very bitter and hard to lose true and devoted friends! We thank the doctor (unfortunately we did not know his name) for his delicate attitude towards the suffering animal and its owners, who carried out euthanasia and took the body for cremation. Thank you Phoenix!
Because of old age and disease in the map, the cat Kasia left us, and in April the cat Prosha. We applied to the crematorium twice for the service of individual cremation and we could see for ourselves that their bodies became ashes. Thanks to the staff of the crematorium for the ability to communicate with people who are upset because of the loss of a pet! Thank you for their understanding, patience, courtesy!
Ekaterina
Due to old age and illness, there was no cat and cat in our family. The cat left in March, the cat today. I have applied for private cremation services twice in Phoenix. In my presence, the animal was put in the oven, waited the required 40 minutes, the oven was opened in front of me, I saw the remains, they were given to me in the urn. The only discrepancy with the declared services is that not all ballot boxes are available from the range presented on the site at the time of contact. Many thanks to the staff of the crematorium, who understand and help people who have lost a pet!
Ekaterina
Yesterday my dog, my friend, a piece of my heart died. But it happens and I want to worthily spend in last way. I live quite far from Moscow, I called many cremation service providers, everywhere they offered to come, pick it up, take a photo report, etc. Somewhere advised to wait until Monday. A friend gave Phoenix's phone number, they kindly told what was happening and how it was happening on the phone, they agreed to accept it on the same day when I arrived for an individual cremation. Very sensitive guys work, for us, the owners of animals, because at such moments sympathy and understanding are very important. It is not an easy job for you to constantly be close to someone else's grief, but you are needed.
Answered by Valentina Malofeeva expert
Disposal of food waste in medical institutions, including bones, is carried out in accordance with the provisions that determine the requirements for catering, the institution's working hours, and epidemiological requirements.
Today, it is mandatory for any institution to availability of a valid contract for the removal of municipal solid waste (MSW) . At the same time, sanitary legislation indicates the need separate collection MSW and food residues. To do this, special containers must be provided on the territory of the institution, which will ensure the safe storage of waste until they are removed from the territory. The contract for the export of solid waste should provide for the drawing up of an act for the disposal of food waste, the act is drawn up in any form.
Disposal of food waste is always the subject of close attention of sanitary and epidemiological control, as it often becomes the cause of a violation of the hygienic regime. That is why the timely removal of food residues and spoiled products is especially important when concluding a contract for such services.
Rationale
RESOLUTION OF THE CHIEF STATE SANITARY PHYSICIAN OF THE USSR dated 05.08.1988 No. 4690-88
Sanitary rules for the maintenance of territories of populated areas SanPiN 42-128-4690-88
1. General Provisions
1.1. The organization of a rational system for the collection, temporary storage, regular removal of solid and liquid household waste and cleaning of territories must meet the requirements of these " Sanitary regulations maintenance of populated areas".
1.2. The system of sanitary cleaning and cleaning of the territories of populated areas should provide for the rational collection, rapid removal, reliable disposal and economically feasible disposal of household waste (household waste, including food waste from residential and public buildings, trade enterprises, public catering and cultural and community purposes). ; liquid from non-sewered buildings; street garbage and estimates and other household waste accumulating on the territory locality) in accordance with the General scheme for cleaning up the settlement, approved by the decision of the Executive Committee of the local Council of People's Deputies.
2.4. Collection of food waste
2.4.1. Collect and use food waste follows in accordance with the "Veterinary and Sanitary Rules on the Procedure for Collecting Food Waste and Their Use for Livestock Feed".
2.4.2. Collection, storage and removal of food waste should be carried out in accordance with the guidelines for organizing the collection and removal of food waste, approved by the Ministry of Housing and Communal Services and in agreement with the sanitary and epidemiological service.
2.4.4. Food waste is allowed to be collected only in collections specially designed for this (tanks, buckets, etc.), painted inside and out with paint, closed with lids (galvanized containers without painting are prohibited).
2.4.5. Collections intended for food waste must not be used for any other purpose. Collectors should be thoroughly washed daily with water using detergents and periodically disinfected with a 2% solution of soda ash or caustic soda or a solution of bleach containing 2% active chlorine. After disinfection, the collections must be rinsed with water. Responsibility for the use and correct content of the collections lies with the company collecting food waste.
2.4.7. It is forbidden to collect food waste in the canteens of dermatovenerological, infectious and tuberculosis hospitals, as well as in special sanatoriums for the recovery of those who have been ill infectious diseases, in restaurants and cafes of airports, trains and steamboats serving long-distance lines.
2.4.9. The collection of food waste is carried out under a separate system and only if there is a stable sale of them to specialized fattening farms. Disposal of waste to private individuals is prohibited!
2.4.10. Temporary storage of food waste until the time of their removal should not exceed one day to prevent their decomposition and negative impact on living conditions.
2.4.11. Temporary storage of food waste in trade and public catering facilities, regardless of their subordination, should be carried out only in refrigerated premises.
IN household animal bones after slaughter and butchering of carcasses are usually used for food purposes very rarely. And, I must say, in vain. Master cooks know that it is almost impossible to get a good broth or sauce without bones. We will try to show in an accessible form the rules for processing bones and give some recipes for making broths and sauces. We hope that housewives will take advantage of our advice and will widely use bone waste to give dishes an exquisite aroma, taste and smell.
Processing bones consists in cleaning them from the remnants of meat and grinding, so that during heat treatment they are better digested. The bones are crushed by sawing or crushing with an ax on a wooden block. Crush them into pieces 5-7 cm in size.
More valuable are tubular bones containing up to 15-25% of bone fat, in flat bones it is only 2-3%. Bone fat and other substances are the best ingredients for cooking broths.
For the preparation of white meat broth, beef, veal, poultry finely chop, rinse, put in a cauldron with cold water(1.5 liters of water per 1 kg of bones), cover the cauldron with a lid and heat up. When the broth boils, open the lid of the boiler, remove the foam, reduce the heat and cook at a low boil in open dishes.
During cooking, remove the fat that floats to the surface so that the broth does not acquire a greasy taste. Cooking time for white broth depends on what kind of animal the bones belong to. Beef bones are boiled for 6-8 hours, calves, rabbits, poultry - 2-3 hours. At the end of cooking, the broth is filtered.
Brown meat broth is made from the bones of all kinds of animals and poultry. The bones must be washed, finely chopped (5-7 cm), put on a baking sheet and roasted in the oven gas stove before the advent Brown color. Turn them over while frying. Put the fried bones in a cauldron, pour water (2.5-3 liters per 1 kg of bones) and cook at a low boil in an open container for 10-12 hours. During cooking, remove fat and foam as they accumulate on the surface of the broth, and for the first time remove fat and foam immediately after boiling. At the end of cooking, remove fat from the surface of the broth, then strain the broth. The cooked broth should be dark brown in color. On the basis of white and brown broths, corresponding sauces are created.
Broths are also used for making soups, because the taste of soups largely depends on the composition and quality of the broths. In culinary practice, bone broth is often prepared. For him, take the bones obtained by cutting the carcasses of livestock, and poultry food waste. The bones are washed in cold water, changing it 2-3 times. In order to better extract fat and other nutrients, the bones need to be crushed: chop the vertebral bones across; articular heads of tubular bones - into several parts; flat bones - into pieces 5-6 cm in size. Veal and pork bones are lightly fried. Put the prepared bones into the cauldron, pour into it cold water(1.25 liters of water per 1 kg of bones), cover with a lid and, while heating, bring the contents to a boil as quickly as possible. As soon as the broth boils, open the lid, remove the foam, then gradually reduce the heat, preventing further rapid boiling. Partially remove the fat that has floated to the surface of the broth; the presence of a small layer of fat contributes to the preservation of aromatic substances in the broth. Beef and lamb bones are boiled for 5 hours, and veal and pork bones for 3 hours. With longer cooking, the taste, smell and aroma of the broth deteriorate.
So, in the household, food waste obtained during the cutting of animal carcasses after slaughter should not disappear. Among them, as we can see, bones also have a certain nutritional value and dignity, which, unfortunately, some housewives simply throw away. The rational use of bone tissue is also dictated by the fact that the share of bones in the carcass of cattle and sheep accounts for about 20%, horses - 14 and pigs - 12%. If we take the live weight of cattle at 400 kg, horses - 300, pigs - 100 and sheep - 50 kg, then their bone yield will be 80, 42, 12 and 10 kg, respectively, from each carcass.