Influencing factors of fish drying
1.Temperature - The drying of marine fish generally requires a relatively low temperature to avoid high temperature affecting the quality of the product after drying.
2.Humidity - The general water content of marine fish is relatively high. Therefore, controlling the amount of moisture removal is an important factor in determining the quality of drying. In addition, "due to the presence of water in the fats and oils of marine fish, dehydration is more difficult" and it is critical to control the dehydration rate.
3. Drying time - the drying cycle of marine fish is generally long, and fast drying will generally destroy the drying quality;
4. Color—Maintaining the color of the fish after drying is crucial
5.Circulating air - seafood drying generally requires a larger circulating air volume, the wind speed is also relatively high, to avoid water vapor staying on the surface of the material;
 
 
Dried fish drying process:
1.Cutting: According to the size of the fish, three forms of dorsal cutting, ventral cutting and ventral cutting are used. Back section 〃 is generally used for large and thick fish. When cutting, the knife is inserted from the second scale under the dorsal fin of the fish, and when the knife reaches the skull of the fish, the incision is made slightly obliquely in the middle of the skull. Remove the internal organs and tooth mounds, gently scrape off the blood stains on the spine and the black mucous membrane in the abdomen with a razor blade. If the fish is large, "should be opened under the back bone and at the thick part of the other side" respectively, with a swallowing knife, a clip knife and a slice knife, so that the salt water can easily penetrate. If the fish is small and the meat is thin, abdominal dissection can be used. That is, the knife is inserted in the middle of the fish belly, and the two pieces are cut symmetrically. The ventral cut can be cut under the midline of the fish body, up to the periphery of the fish eye, and down to the tail anus. Remove the internal organs after cutting.
2.Washing: After incision, before blood coagulation, use a brush to wash in clean water one by one to remove blood stains and mucus, put it in the basket, and drain the water.
3.Salting: Determine the amount of salt according to the size of the fish, generally 18-24 kg of salt per 100 kg of fish. Winter and spring are less, summer and autumn are more. When marinating, rub the salt evenly on the fish body, gills, swallowing knives, eyeballs and fishing holes. Then put it in the pickling pool, with the meat facing up, the fish scales down, the fish head slightly lower, and the fish tail slanting upward, layer upon layer. When stacking to the mouth of the pool, continue to stack until it exceeds the mouth of the pool by 10-15 cm. After 4 to 5 hours, when the fish body shrinks to be flush with the mouth of the pond, add a layer of sealing salt and cover the surface with bamboo pieces, and press the stone. Immerse the fish in brine to fully absorb the salt and remove the water. It also prevents flies from producing maggots on the fish in summer.
4.Drying: Wash the fish once to remove the contamination, drip dry, and place it on a special drying tray. Push the dried fish into the drying room, turn on the control panel of the main unit for drying, and dry until the fish maw and gills can no longer squeeze out the moisture.