http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1678282-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_296f561880f762ef226f37ee1bd4658d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 1989-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1991-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab285cbe5daf818d76a9bc7e2fcdf05f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbe29f168dd8094fbe257ad8de073799 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d44812a763ddfd91c0c9f933ef6310c |
| publicationDate | 1991-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1678282-A1 |
| titleOfInvention | Method for processing bones into feed meal and fat |
| abstract | FIELD: feed production. The purpose of the invention is to improve the quality of feed meal and increase the yield of feed meal and fat. The method for the production of feed flour and fat from raw bone provides for preliminary grinding of the bone to fractions up to 30 mm in size, and grinding to a fraction of up to 3 mm in size is carried out before fattening. The defatting of shredded bone is carried out by mixing with hot water of 90-100 ° C for 3-5 minutes while supplying live steam at a ratio of: shredded raw material: water 1: 5-7. The resulting mixture is divided into defatted bone mass and a water-in-fat emulsion, the fat is separated from the latter, and further packaged. The defatted bone mass is dried. The resulting flour is processed by magnetic separation and packaged. Compared with the prototype, the proposed method for the production of feed meal and fat from raw bone allows to increase the yield of flour from 48 to 55%, and fat from 8.2-18 to 8.5-21% of the total mass of the raw material. In flour, the amount of protein increases to 37.4 or 41.2%, depending on the type of bone, and the amount of fat decreases (2.6 to 2.9%). 2, |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102805202-A |
| priorityDate | 1989-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 16.