The traditional air-drying of small dried fish is naturally air-dried, which requires a large area of drying ground. Affected by the weather, artificial labor is high, it is easy to breed flies, and food hygiene cannot be guaranteed. The oil is serious, and the smoky fire sulphur exceeds the standard, the color and luster are different, and the temperature and humidity are difficult to control.
1. Temperature-The drying of dried fish is generally required to be performed at a relatively low temperature to avoid the high temperature affecting the quality of the dried product.
2. Humidity—Small fishes generally have a larger water content. Therefore, controlling the dehumidification is an important factor in determining the drying quality. In addition, since the water of dried fish is present in fats and oils, dehydration is difficult, and it is critical to control the rate of dehydration.
3. Drying time-The drying cycle of dried fish is generally long, and fast drying will generally damage the drying quality;
4.Color and lustre—It is very important to maintain the color and luster of dried small fish; 烘干
5. Circulating wind—Dry fish drying generally requires a large circulating air volume, and the wind speed is relatively high, to avoid water vapor staying on the surface of the material.