Advantages and precautions of the drying room for marine fish and shrimp

Seafood drying requires low temperature and strong wind to avoid high temperature affecting the quality of the dried product. Using a marine fish drying room instead of traditional sun drying or firewood drying methods can not only dry seafood into dry goods in large quantities, but also ensure the drying quality, and have a longer storage period, which is convenient for storage and consumption.

Marine fish are aquatic products with high water content and a certain amount of fat in the fish body. The drying of marine fish is usually based on temperature control and dehumidification. Usually the drying temperature needs to be controlled within a lower temperature range. If it exceeds this range, some marine fish (especially yellow croaker, eel, redfish, etc.) will have serious oil leakage. In addition, the color of fish baked at too high a temperature is easy to turn yellow.

The marine fish drying room uses low temperature baking, and the color of the dried fish is easier to maintain the original color and the appearance is better. Use large air volume and multiple fans to evenly circulate the air to prevent water vapor from staying on the surface of the material. The design of circulating air is one of heat recovery, which is easier to recover using waste heat. The second is to form a wind circuit, a 360-degree plane circulation wind path, so that the temperature gradient difference in the system is small and the temperature is uniform.