Fish protein powder, as an important organic nutritional raw material in the field of agricultural biology, its production process directly determines the retention of nutritional value, application effect and market value of the product. During the development of the industry, the production of fish protein powder has gradually shifted from traditional high-temperature cooking to low-temperature enzymatic hydrolysis technology. Through mild reaction conditions, it achieves protein conversion and active substance retention, becoming the mainstream direction of the industry. Qingdao Agricultural Machinery Biotechnology Co., Ltd. has deeply engaged in the biotransformation technology of fish protein. Leveraging the advantages of combining agricultural machinery equipment with biological fermentation, it optimizes the enzymatic hydrolysis process path, promoting the upgrading of fish protein powder production towards a green and controllable direction. 

The traditional production of fish meal usually adopts a process of high-temperature steaming followed by pressing and fat removal. The temperature typically reaches 90–105℃. Although this process can achieve basic dehydration and fat removal, the high temperature can damage heat-sensitive amino acids, leading to nutrient loss, and it is also prone to produce off-flavors and impurities, which affect the application scope of the product. With the increasing demand for the quality of organic fertilizers in agriculture and the development of biotechnological fermentation technology, the low-temperature enzymatic hydrolysis process has gradually replaced the traditional mode and has become the core technology for the production of fish protein meal. This process operates at a mild temperature (40–55℃) and an appropriate pH environment, using a composite protease to catalyze the decomposition of fish muscle protein, converting large molecules of protein into small peptides and free amino acids, thereby enhancing the solubility and bioavailability of the product. 

The production of marine fish protein powder in Qingdao follows a complete process control including raw material pretreatment, enzymatic conversion, separation and purification, and concentration and drying. The raw materials used are fresh low-value fish or by-products from aquatic product processing. The raw materials are cleaned, sorted, chopped, and blended to ensure uniformity and stability. In the enzymatic conversion stage, the temperature, pH value, and enzyme dosage are accurately controlled, and a combination of multiple enzymes is used to enhance the protein hydrolysis degree and reduce the generation of bitter peptides. The enzymatic solution is separated by centrifugation to remove residues, and then purified through membrane separation technology to remove impurities and odor substances. Finally, it is concentrated at low temperature and dried by spray drying to produce powder form products. The temperature control throughout the process is reasonable.