Production of meat and bone meal. Use of meat industry waste in feed production Technical characteristics of the Ya8-FOB-MA20 line

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On December 4, 2018, my Labrador, Fanya, died of cancer; she was 13.5 years old. I contacted Phoenix, ordered an individual cremation and a photo video report, and had the urn delivered to my home. A young man arrived, introduced himself as Sergei, took my Fanechka and that same evening, a few hours later, he sent a photo and video report about the cremation, and 5 days later he brought me an urn and a box of ashes. The prices were as stated on the website in the price list, and I paid for it, they didn’t charge anything extra. Thanks to Sergei and the Phoenix workers, you are doing a sad job, but animal owners need it. I recommend Phoenix, everything seems to be fair.

At the end of August I had to use the services of Phoenix. My dog ​​died. I ordered a private cremation, agreed on a time, drove and attended. Everything took about two hours, they took exactly the amount of money as indicated in the price list, the ballot boxes may be a little expensive, but this is optional. Everything is very decent, no frills, attentive attitude. I would like to thank all the employees of Phoenix for the assistance provided at a reasonable price during a difficult time for me. Thank you

Vladimir

Many thanks to the “Phoenix” city pet crematorium in Moscow and personally to the veterinarian Alexander Mikhailovich Vdovichenko, who painlessly gave injections to 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, individual cremation was carried out, photographs were received upon request and, within 2 days, an urn with ashes was delivered to us. You helped us so much, thank you!!

On the morning of July 24, my Labrador dog Hanni, my dog, my love and everyone before me, passed away! She suffered from cancer, last days She was paralyzed, I watered and spoon-fed her! The days were counting, it was painful, the dog was 13.5 years old. I simply could not decide on euthanasia. We live in Khimki, so we immediately came across Phoenix. I would like 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 picked her up and carried her to the car! Thank you very much, you are a very compassionate and sensitive person! They sent a video report, the ashes were brought the next day! I recommend it to everyone, God forbid of course, but still this is life!

Svetlana

On May 8th 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 difficult to lose true and devoted friends! We thank the doctor (unfortunately we did not recognize his name) for his sensitive attitude towards the suffering animal and its owners, who carried out euthanasia and took the body for cremation. Thank you, Phoenix!

Due to old age and illness, our cat Kasya left us in March, and our cat Prosha left us in April. We contacted the crematorium twice for a private cremation service and we were able to see first hand that their bodies became ashes. Thanks to the crematorium staff for their ability to communicate with people who are upset due to the loss of a pet! Thank you for their understanding, patience, and politeness!

Catherine

Due to old age and illness, our family lost both cats and dogs. The cat left in March, the cat left today. I have used private cremation services in Phoenix twice. They put the animal in the oven in my presence, I waited the required 40 minutes, they opened the oven in front of me, I saw the remains, they gave them to me in an urn. The only discrepancy with the stated services is that not all ballot boxes are available from the assortment presented on the website at the time of request. Many thanks to the crematorium staff who understand and help people who have lost a pet!

Catherine

Yesterday my dog, my friend, a piece of my heart died. But it happens and I want to spend it with dignity. last path. I live quite far from Moscow, I called many people offering cremation services, everyone offered to come, pick up, photo report, etc. Somewhere they advised to wait until Monday. A friend gave me Phoenix’s phone number, they kindly told me over the phone what was happening and how it was happening, and agreed to accept him on the same day when I arrived for an individual cremation. Very sensitive guys work; for us, animal owners, sympathy and understanding are very important at such moments. It’s not an easy job for you, constantly being around someone else’s grief, but you are needed.

Usage: in meat industry, namely in waste-free processing of animal bones. The essence of the invention: before degreasing, a ground bone with meat cuts 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, with the separated liquid used to process the next batch of bone, and the bone, cleared of meat cuts, is re-ground and subjected to heating in two stages - first by the conductive method, and then by centrifugal pressing for 3 - 10 minutes with the supply of live steam, the separated fat is cleaned by separation, and the bone is dried , calibrated to extract meal, the rest of the mass is ground into flour.

The invention relates to the meat industry, namely to methods for processing the bones of slaughtered animals. The closest in technical essence to the proposed invention is a method for waste-free processing of bone, taken as a prototype. The essence of this method is that the crushed bone is subjected to two-stage heating using 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 o C with simultaneous partial dehydration of the bone, after which grinding of the heated bone is carried out, two-stage centrifugation with and without supply of live steam into the 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 the cuts of pulpy tissues with the possibility of using them 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 produce meat mass, fat, meal and feed flour, as well as improving the quality of the resulting meal. This is achieved by a new method of waste-free processing of bone, according to which the crushed bone is mixed in cold water for 40-50 minutes to obtain a suspension, from the latter the bone cleaned from the meat mass is separated, after which the suspension is divided in a centrifugal field into meat mass and liquid, and the latter is sent for reuse at the bone mixing stage, and the bone, cleared of meat mass, is sent for re-grinding, while the crushed bone is heated in two stages, first by the conductive method, and then by centrifugal pressing for 3-10 minutes with the supply of hot steam, and the process separation of fat from bone is carried out after each heating stage. As a result of using this method, during one technological cycle, four types of final products are obtained: meat mass, edible fat, meal and feed flour. This ensures comprehensive processing of bone to produce food (meat mass and edible fat), feed (flour) and technical products (meal for the production of gelatin and glue). The method is carried out as follows. The bone, crushed to 500 mm after deboning the meat with the remnants of cuts from the pulpy tissues, is loaded into a special device in which it is processed by mutual impacts, friction and contact with cutting elements during mixing in a cold aquatic environment for 40-50 minutes. The cut-outs separated from the liquid are separated from the liquid using the method of continuous settling centrifugation and sent for the production of food products, and the cleaned bone is subjected to repeated grinding and degreasing, first by continuous conductive heating with simultaneous partial dehydration, and then centrifugal pressing for 3-10 minutes, after which the fat-free The bone is dried in a continuous flow, calibrated to separate the meal, and the fine particles are ground into flour. Example 1. A batch of bone, for example, cattle vertebrae, is taken in the amount of 500 kg. The bone is crushed to a size of 50 mm and processed in tap water at a temperature of 10-15 o C for 40-50 minutes with the possibility of mixing, impact, and friction to separate the remains of pulpy tissue. 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 for the production of sausages. The cleaned bone is re-crushed into particles up to 30 mm in size and heated by conduction in a thin layer and with continuous stirring for 11 minutes to a temperature of 80-90 o C. The released fat is heated to 90-100 o C and purified by the separation method. Next, the bone is degreased again by centrifugal pressing for 3-10 minutes, adding hot steam to the mass. The released centrate 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 grind into flour and then sift it. As a result, 115-120 kg of meal and 110-115 kg of flour 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%) are obtained. ) feed flour. Example 2. A batch of bone, for example vertebrae and pelvic bone of pigs, is taken in the amount of 500 kg. The vertebrae and large bones are sawn into pieces of 100-120 mm and processed to separate the cuts of the fleshy tissue, as described in example 1. Further processing of the cleaned bone is carried out similarly to the scheme described in example 1. As a result, 30 kg of meat mass (6%) is obtained. , 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 proposed invention makes it possible to implement waste-free processing bones using cuts of pulpy tissues as complete raw materials for the production of meat products, intensify the heat treatment process, eliminate the loss of raw materials by degreasing the bones for a short time at moderate temperatures and conductive method and thereby improve quality indicators finished products and minimize the formation of industrial wastewater and the costs of their treatment.

Formula of invention

METHOD FOR WASTE-FREE BONE PROCESSING, including preliminary grinding of the bone, separation of fat from the bone, its separation, re-grinding of the bone, its heating, drying and calibration to obtain two fractions, one of which is sent to obtain meal, and the other to grind and obtain feed meal, characterized in that, after preliminary grinding, the bone is mixed in cold water for 40-50 minutes to obtain a suspension, from the latter the bone cleared of meat mass is separated, after which the suspension is divided in a centrifugal field into meat mass and liquid, the latter being sent for reuse at the stage of mixing the bone, and the bone, cleared of 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 hot steam, and the process of separating fat from the bone is carried out after each heating stage.

In households, animal bones after slaughtering and cutting up carcasses are usually very rarely used for food purposes. 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 preparing broths and sauces. We hope that housewives will take advantage of our advice and widely use bone waste to give dishes an exquisite aroma, taste and smell.

Processing bones involves cleaning them from meat residues and grinding them so that they are better digested during heat treatment. The bones are crushed by sawing or crushing with an ax on a wooden block. They are crushed into pieces measuring 5-7 cm.

More valuable are tubular bones containing up to 15-25% bone fat, while flat bones contain only 2-3%. Bone fat and other substances are the best ingredients for cooking broths.

To prepare white meat broth, finely chop beef, veal, and poultry bones, rinse, and place in a cauldron with cold water(1.5 liters of water per 1 kg of bones), cover the boiler with a lid and heat. When the broth boils, open the lid of the boiler, remove the foam, reduce the heat and cook at low simmer in an open container.

During cooking, skim off any fat that floats to the surface so that the broth does not acquire a greasy aftertaste. The cooking time for the white broth depends on the type of animal the bones belong to. Beef bones boil for 6-8 hours, calves, rabbits, poultry - 2-3 hours. At the end of cooking, filter the broth.

Brown meat broth prepared from the bones of all types of animals and birds. The bones should be washed, finely chopped (5-7 cm), placed on a baking sheet and fried in a gas stove oven until brown. Turn them over while frying. Place the fried bones in a cauldron, pour in water (2.5-3 liters per 1 kg of bones) and cook at 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 the first time, remove the 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 have a dark brown color. Corresponding sauces are created on the basis of white and brown broths.

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 more often prepared. For it, they take bones obtained from cutting up livestock carcasses, and food waste birds. The bones are washed in cold water, changing it 2-3 times. To better extract fat and other nutrients, the bones need to be crushed: the vertebral bones should be chopped crosswise; articular heads of tubular bones - into several parts; flat bones - into pieces measuring 5-6 cm. Veal and pork bones are lightly fried. Place the prepared bones in a 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, skim off the foam, then gradually reduce the heat, avoiding further boiling. Partially skim off any fat that floats to the surface of the broth; the presence of a small layer of fat helps preserve aromatic substances in the broth. Beef and lamb bones are boiled for 5 hours, and veal and pork bones - 3 hours. With longer cooking, the taste, smell and aroma of the broth deteriorate.

So, food waste obtained from cutting up animal carcasses after slaughter should not be lost in the household. Among them, as we see, bones also have a certain nutritional value and advantages, which, unfortunately, some housewives simply throw away. Rational use 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 as 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.

TOPIC 5

COMPLEX BONE PROCESSING

Literature:

Faivishevsky M.L., Liberman S.G.

Complex bone processing in meat processing plants, M, Food industry, 1974, 89 p.

According to classification (GOST 52428-2005 PRODUCTS OF THE MEAT INDUSTRY. Classification, M., Standartinform, 21006). Clause 4.1.2. Bone classification

4.1.2.1. Depending on the type of slaughtered animals: -CATTLE; -small cattle; -pigs and other types of animals.

4.1.2.3. By production purpose: - food bone; - for the production of gelatin; - for the production of glue; - for the production of feed flour; - for the production of consumer goods (ornamental bone); - for feeding fur-bearing animals.

Bone obtained from the processing of meat and offal (heads, legs) is a valuable type of raw material, since its high content of fat, protein and calcium phosphorus salts determines the production of a wide range of food, feed and technical products.

Existing technological processes for bone degreasing do not allow efficient processing of this valuable species raw materials, as there are significant losses of fat and protein substances, as well as deterioration in the quality of the finished product. For this reason, in most cases, bone is accumulated and transported in its raw, non-fat form; at the same time it undergoes putrefactive decay. Reduced quality of raw materials and their losses negatively affect the production of dry animal feed, glue, gelatin and edible fat.

Dry animal feed is intended for fattening farm animals and poultry. They are rich in complete proteins and contain all the essential amino acids (lysine, methionine, tryptophan, etc.) necessary for intensive development and fattening of livestock, as well as mineral salts and trace elements. Along with this, the feed contains the following vitamins: B (B2, pantothenic acid, nicotinic acid, PP, niacin, choline and B12), as well as fat-soluble vitamins D, E, F and carotene (provitamin A).

The most appropriate technology is complex bone processing, which ensures the production of dry, defatted bone and high-quality edible fat with minimal operating costs and labor costs.

BONE AS RAW MATERIAL AND MAIN DIRECTIONS OF ITS USE

Bone consists of bone tissue, bone marrow and periosteum. Its most important and characteristic structural elements are bone tissue and marrow, since they are of industrial importance.

Bone tissue is a complex and most differentiated type of connective tissue. It consists of cellular elements and intercellular substance, which includes intermediate structureless substance, formed particles - osseine(collagen) fibers and inorganic salts.

The inorganic salts that make up the intercellular substance consist mainly of calcium salts. Fresh bone tissue contains 85% Ca 3 (PO 4) 2; 10% - CaCO 3; 1.5% - Mg 3 (PO 4) 2; 0.2% - CaF 2; 0.2% - CaC1 2.

Presence in the intercellular substance large quantity mineral salts give bones certain strength and hardness.

Based on the structure and location of collagen fibers, a distinction is made between compact bones consisting of a dense substance and spongy bones. In both cases, the bone consists of entire systems of plates.

Dense substance predominates in flat bones and diaphysis tubular bones, and spongy - in the epiphyses, vertebral bodies, etc. turnip box. Moreover, in bones, where spongy substance predominates, the outer layer consists of a compact substance covered on top with a connective tissue membrane - the periosteum.

In the intercellular substance highest place occupied by ossein (collagen) fibers, which are a bundle of fibrils.

Based on structure and shape, bone is divided into three groups. The first group includes ornamental bone, in which the length prevails over the width and thickness; its middle part is cylindrical (diaphysis), the ends are thickened (epiphyses). These include the femoral And the tibia of the hind limbs, the humerus and forearm of the forelimbs (tubular), the calcaneal on the forelimbs and the metatarsal on the hind limbs (tarsus). Bone from this group, after degreasing, is used primarily for the production of consumer goods.

The bones of the second group are wide, flat, and somewhat curved. These include most of the bones of the head, pelvis, ribs and shoulder blade. In the industry it is called passport. It is used to produce gelatin.

The third group includes the so-called ordinary bone. It has a rounded, multifaceted shape (cervical, dorsal, sacral and caudal vertebrae, wrists and tarsals, fetlocks and fingers, some skull bones). As a rule, it is used to produce feed meal and glue.

The yield of bone when deboning meat depends on the type, fatness, sex and age of the livestock.

A significant amount of bone is obtained by processing the heads and legs. Thus, the yield of bone as a percentage of live weight when processing the heads (cranial and jaw bone) of cattle is 1.72, pigs - 2.0, small cattle - 2.65 and tarsus of cattle - 0.6% .

It should be noted that manual deboning cannot completely remove muscle and connective tissue from the surface of the bone due to its complex configuration.

On average, 8.5% of the pulpy tissue remains on the spines.

Cuttings of pulpy tissues favor the development of putrefactive processes during storage and transportation of raw bone. In addition, they are ballast substances when using such bones in gelatin production. The most rational and timely use of such raw materials for the production of feed products and meal at complex processing bones will allow enriching feed flour with complete proteins muscle tissue and receive meal with a minimum content of cut-offs. To the most important physical properties bones having great value when using means of grinding, transportation, thermal and mechanical processing of bone, they have physical indicators of this raw material, the most significant of which are the average volumetric mass, hardness, heat capacity, thermal conductivity, angle and coefficient of friction, tensile strength.

Chemical composition bone obtained as a result of deboning meat is very diverse and depends on the type, breed, sex, fatness of the livestock, as well as its anatomical location.

The content of the main components of bone, especially water, fat and non- organic matter, fluctuates greatly. Young animals' bones are lighter (less minerals) and less fragile than those of adults. In the bones of young animals more water and organic matter. Minerals provide significant bone density, which in fresh cattle bone ranges from 1.38-2.06.

Currently, approximately 50% of the bone produced in meat processing plants is processed on site to produce edible fat and feed meal (meat and bone meal). The rest of the bone in unprocessed form is sold to enterprises of the gelatin industry, trade and other organizations, as can be seen from the data in Table. (thousand tons).

From the data presented it follows that with the existing organization of receiving, processing and shipping of bone, there are significant losses in the form of natural loss, which reach 5-6.6 °/o.

Such losses are the result of untimely processing of bone and are caused by the lack of an effective technological process and equipment that allows, as this raw material is obtained, to be degreased and dried.

Along with this, the data presented show that more than 30% of the resulting bone is used in non-fat form for the production of dry animal feed, which leads to loss of dietary bone fat.

About 30% total number bones (mostly also in non-fat form) are supplied to glue-gelatin factories, where as a result they lengthen process obtaining gelatin and glue, low-grade technical fat is produced, the quality of collagen deteriorates, and a large volume of preparatory operations associated with sorting and grinding bones is required.

In addition to glue and gelatin from bones in glue gelatin factories
using the extraction method, bone meal for mineral nutrition and a mineral semi-finished product are obtained, which are chemically
stature and feed advantages differ significantly from bone feed meal produced in meat processing plants V autoclaves, pulse and complex methods.

Feed flour produced using complex bone processing technology is the richest in proteins. In this respect, it is superior to grade III meat and bone meal, containing 30% protein.

As for the mineral semi-finished product and flour for mineral feeding, they are characterized by low biological value, since they contain a small amount of proteins, mainly defective protein - elastin. Only 20% of the resulting bone in the country is used for the production of edible fat, (the sale of which even in such small volumes (about 15 thousand tons) through the cake network encounters a number of difficulties. One of the main reasons for this is the low organoleptic characteristics of such fat, which is associated with the use of high temperature and long process duration when obtaining it using existing methods.

The data given on the actual use of bone indicates that more than 60% of it is not pre-degreased, resulting in national economy Great damage is caused due to the loss of the bone itself and the production of low-yield technical fat from it instead of high-quality food fat.

At meat industry enterprises, after deboning raw materials, not only the main product - meat - is obtained, but also production waste. Bones remain the most, since they account for up to 20 percent of the weight of each animal corpse. Cattle are the main source of bone waste, which must be disposed of in a timely manner.

Disposal of cattle bones in our company

If you have a farm or meat processing plant and have a question animal bone recycling is one of the main ones, then we can provide you with such a service at the most favorable conditions. We guarantee prompt delivery biological waste from your facility. Processing of animal bones will be carried out in accordance with existing safety standards.

For which areas of activity is the disposal of animal bones relevant?

Disposal of bones is an essential component of the activities of pig farms, poultry farms and other livestock farms. Under the influence high temperature in special ovens, production waste such as bones, and along with them microbes, viruses and bacteria, are completely destroyed.

Thermal bone recycling

To process animal bones, we use the most effective and reliable method - burning. As a result, pathogenic microorganisms that are formed during the decomposition of biological waste are destroyed. For thermal disposal of bones, biological waste incinerators or cremators are used. Such equipment looks like a special chamber with an internal fireproof coating and a burner.

Disposal of animal bones in cremators makes it possible to destroy all pathogenic organisms that, as a result of reproduction, harm the environment and can become a source of serious diseases for people. Due to the fact that the combustion temperature inside the furnaces reaches 800 degrees Celsius, waste is destroyed almost completely. The result will be a sterile ash, sometimes with a negligible amount of brittle bone debris.

Why can you trust us with the task of bone disposal?

Our company has modern furnaces for burning biological waste. Disposing of animal bones is the preferred method as it is completely safe for environment. By contacting our company and ordering such a service, you will not only improve the sanitary and hygienic situation at the enterprise, but also protect yourself from a fine of 700,000 rubles, as well as from suspension of activities for 90 days.

We work not only in Moscow, but also in Leningrad region, in the Central Federal and Northwestern Federal Districts. If you need bone disposal, please contact us at any in a convenient way and leave a request for a cost estimate. The manager will quickly name the price. After signing the contract, we go to the site and pick up the bones for their subsequent burning. After this, we provide all the necessary supporting documents.