1. Material selection
Small fish, small shrimp, or processed fish fillets, fish heads, tails, clams, and internal organs that are discarded during canned fish can be used as raw materials for processing fishmeal, but salted raw materials should not be used.
2. Cooking
Remove dirt and impurities from the raw materials, rinse with clean water, remove and drain, put in a cloth bag, steam or boil for about 20 minutes.
3. Squeeze
Remove the bag and add stones or other heavy objects to the water. If the quantity is large, mechanical pressing can be used, and the starting pressure is small. After most of the water is squeezed out, the pressure is gradually pressed until it is dried.
4. Drying
The dried clams are evenly spread on the mat to dry, and often flipped to dry in time to avoid spoilage.
5. Crush
The dried clams are crushed and placed in paper or linen bags to be finished. If the quantity is more, it can be crushed by a pulverizer. If the fishmeal is stored for a long time, it should be aired regularly to prevent moisture and mildew.
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