Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing. Chicken fat is one of two types of animal fat referred to as schmaltz, the other being goose fat.
HONGRI uses the international advanced negative pressure chicken oil making technology. Generally the whole chicken oil production line includes the following sections:
Meat mincing, conveying, discharging, cooking, oil-slag separating, filtration, refining.
And the refining process includes: dephosphorization, degumming, deacidification, hydration, bleaching, deodorization etc. After treatment, the edible beef tallow made by our machine can be white snow color.
Below we will simply introduce you the production process of chicken oil making plant:
Chicken Oil Cooking Technology process
Residue oil in cake： About 20%
Moisture in cake： ≦ 6%
Impurity in crude oil ≦0.2％
The production process of beef tallow includes: unpacking crushing section, preheating section, cooking section, dehydration section, oil-slag separating section, oil slag pressing section, crude oil filtration section etc.
Chicken Oil Refining Process
Crude chicken tallow refining process includes, degumming section, deacidification section, bleaching section and deodorization section. After refining process, the finished beef tallow can be edible.
Process Flow Chart