The drying process of shredded marine fish needs to combine traditional methods with modern equipment technology to ensure product quality and flavor. The following are the key steps and precautions for comprehensive arrangement:
1. Raw material pretreatment
Dissection
Choose three methods according to the size of the fish: dorsal dissection (large fish with thick meat), ventral dissection (small fish with thin meat) or ventral side dissection (medium size). The dorsal dissection is cut from the second scale under the dorsal fin of the fish, the ventral dissection is cut symmetrically in the middle of the fish's belly, and the ventral side dissection is cut along the lower end of the midline of the fish body.
Cleaning
Immediately after dissection, wash the fish body in clean water to remove blood stains, mucus and other impurities, and drip dry for use.
2. Salting
Salt
Use 18-24 kg of salt for every 100 kg of fish, with less in winter and spring, and more in summer and autumn. The salt should be evenly applied to the fish body, gills, swallow knife, eyeballs and fish holes.
Marinate
Put the fish meat side up and the fish scales down in the marinade pool, with the fish head slightly lower and the fish tail tilted up to ensure that it is fully immersed in the brine. After marinating for 4-5 hours, add sealing salt and compact it. Cover bamboo slices and stones in summer to prevent maggots.
3. Drying process
Equipment selection
Use a low-temperature special fish drying machine, and control the temperature at around 30°C to avoid high temperature from destroying nutrients and color. The equipment must have automatic temperature control, dehumidification and circulating air functions to ensure uniform drying.
Operation points
The controlled drying time is usually 8-12 hours, which is adjusted according to the size of the fish.
Maintain a large wind speed and circulating air volume, remove water vapor in time, and simulate the effect of natural air drying.

4. Quality assurance
Color and flavor
Low-temperature drying can effectively retain the freshness of marine fish and avoid burning. After drying, the fish body should be golden yellow, the gills should be slightly curled, and the meat should be firm.
Storage conditions
After drying, it needs to be vacuumed or stored at low temperature and away from light to prevent oxidation and mildew. It is recommended that unpackaged dried fish be stored in a cool and dry place for a short period of time.
5. Scope of application
This process is suitable for drying a variety of marine fish (such as salmon, cod, squid, etc.) and freshwater fish (such as grass carp, silver carp, etc.). By adjusting the amount of salt and drying parameters, it can meet the needs of different varieties.



Summary: The drying of marine fish shreds requires a combination of scientific pretreatment and precise temperature control technology. Only by low temperature, long-term drying and effective dehumidification can the product quality and flavor be ensured.