Fish hydrolysate

Process：

Pollock skin →Cooking→Mashing→ Enzymolysis by protease → Sterilization→Filtration → Concentration→Spray drying → Sifting → Packing

 

Main materials：

pollock

 

Standard：

Sensory characteristics	Appearance	Dark brown powder
	Flavor	Full-bodied seafish flavour
Chemical and physical	Moisture （%）	≤8.0
	Crude protein (%）	≥80.0
	NaCl (%）	≤10.0
	Ash (%）	≤15.0
Sanitation index	Total plate count（cfu/g）	≤10,000
	Coliform Group（MPN/100g）	≤30
	Heavy metal (As Pb,ppm)	≤1.0
	As (As As,ppm)	≤1.0

 

Package and storage：

Packing: 20kg/bag (Net weight: 20kgs; Gross Weight:: 21kgs)

Wrapper: Kraft bag

Size of the outer carton: 700mm*500mm*150mm (15 tons/20’FCL)

Storage: seal up and store it in dry place at normal temperature. Use it up as soon as possible after unsealing it.

Shelf life:12 months

 

Application:

l  Pet food as palatability enhancer and protein source