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Squid Drying Processing Steps


Squid drying processing steps:

1. Water content and other characteristics:
Squid and cuttlefish have a relatively high moisture content, about 75-80%. In the whole drying process, about 60% of their original weight needs to be dried and evaporated. Moreover, most aquatic products belong to heat sensitive substances. At present, heat pump drying is a commonly used processing technology in the domestic aquatic industry and heat sensitive materials. Temperature, humidity and drying mode can be accurately controlled by intelligent control systems. According to different heat sensitive materials, the best drying mode, temperature Humidity and air volume, keep the original color, fragrance and shape of materials.
The temperature regulation is mainly controlled by the inner and outer condensers, the wind speed regulation is controlled by the frequency converter, and the relative humidity is obtained by the proportion of the air flow through the evaporator. Follow the above drying process principles, so as to achieve the effect of natural drying of squid. Usually, 4-5 catties of wet squid will yield 1 catty of dry squid, and the dried squid will be clean, slightly red in color, white, tender and delicate in meat.

2. Temperature control: Drying is generally required to be carried out at a relatively low temperature, and the temperature is set at about 35-45 ℃. In order to avoid that the drying temperature is too high, its protein denatures, bacteria breed quickly, and destroy the quality of drying. At the same time, avoid rapid drying, which will cause crusting on the squid surface, which is not conducive to the migration of water inside to the surface, forming a pseudo drying. Therefore, the drying speed of squid dryer and cuttlefish dryer must not be too fast. Set the temperature at the low-temperature node of about 40 ℃. In the closed insulation room, use the negative pressure fan to increase the circulating air volume and wind speed inside the room, and dry it evenly and slowly

3.Because squid and cuttlefish not only have large moisture, but also exist in fat and grease, dehydration is more difficult than other types of materials. Controlling its dehydration speed and moisture removal is one of the important factors that determine the drying quality of squid. The mastery of dehydration speed and moisture removal is particularly important to maintain the color of dried seafood. When drying squid and cuttlefish, it is necessary to avoid that water vapor stays on the squid's body surface, resulting in poor drainage of moisture, which will lead to the growth of bacteria.