Abstract: A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.

Abstract: A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.

Abstract: Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used.