Seafood drying
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Seafood drying can be applied to: drying of abalone, kelp, dried fish and other seafood
The following factors should be noted when drying seafood:
1) Temperature - Seafood drying generally requires a relatively low temperature to avoid high temperature affecting the quality of the product after drying.
2) Humidity - Seafood generally has a high water content. Therefore, controlling the moisture removal is an important factor in determining the drying quality. In addition, since the moisture of seafood exists in fat and oil, it is difficult to dehydrate, so controlling the dehydration speed is critical.
3) Drying time - Seafood drying generally has a long cycle, and fast drying generally destroys the drying quality.
4) Color - It is very important to maintain the color of seafood after drying.
5) Circulating air - Seafood drying generally requires a large circulating air volume and a relatively high wind speed to prevent water vapor from remaining on the surface of the material.
Abalone drying process flow:
Abalone is one of the most representative products among high-end seafood. The quality of the finished product is closely related to the drying process. The temperature, humidity and time control requirements of the drying process are very high. The drying process mostly uses cold air drying.
The abalone drying process generally requires three stages of temperature drying:
(1) Low temperature: 15-20℃;
(2) Medium temperature: 20-30℃;
(3) High temperature: 30-40℃;
During the drying process, it is necessary to ensure that the material does not deform, discolor, deteriorate, oxidize, and has little salt return. The dried abalone has a full body, good appearance and color, stable drying quality, good rehydration of dried ginseng, less loss of nutrients, and a long storage period. It is more effective in protecting the color, aroma, taste, individual form and effective ingredients of the dried material than any traditional drying equipment.
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