Dried fish is a food product made from fresh fish by sufficient drying. Skimmed dried fish is made from high-quality fresh fish, and refined through high-temperature steaming and drying procedures. Dried fish is mostly made from freshwater fish such as mackerel, grass carp, silver carp, Mandarin fish, carp, etc., salted and then dried into a salty and moderate aquatic product. The common ones are dried squid, dried abalone, dried silverfish, and so on. So how is the process of making dried fish and how does the Shuliy fish drying machine dry fish?
Origin of dried fish
In the past, due to the undeveloped technology in all aspects, fresh dried fish was not resistant to storage, and transportation was also very inconvenient. Therefore, the majority of fishermen would make fish into dried fish. This made it easier to preserve and transport. But as time passed, people found that some practices of dried fish are better and more delicious than fresh fish. However, the quality of sun-dried fish is greatly affected by the weather, and it is easily contaminated by mosquitoes and dust when drying in the open air. This will lead to the unstable quality of dried fish, and it is difficult to meet the market demand. In this situation, a fish drying machine came into being.
Dried fish drying technology
Most of the fish drying parameters need to be kept at about 30℃. At the same time, it is necessary to control the moisture discharge and drying speed not to be too fast. A larger circulating air volume and airspeed should be maintained in the drying process. The main points of control are inhibition of bacterial growth, low temperature, and high temperature with two levels of differentiation. In the fish drying process, the temperature should be uniform, and water vapor should be taken away in time to avoid water vapor staying on the surface of the material. In a low-temperature environment, the purpose of drying is achieved by circulating air. Finally, the dried fish dried color, aroma, taste, and morphological character can be effectively protected.
Dried fish drying process introduction
The water content of fresh fish is large, and its water exists in the fat and oil of the fish body. This leads to slow dehydration, and if a high temperature is used to dry, it is easy to cause protein denaturation and affect the taste of dried fish. The color of the dried fish baked out is yellowish. Therefore, fish drying requires a relatively low temperature in order to avoid high temperatures affecting the quality of the product after drying. Fresh fish should be dried at a relatively low temperature of 30-40℃. The dried fish after drying in this way is of high quality, not broken, with good color and high nutritional elements. And the fish drying machine can meet all the above conditions.
Fish drying process
1. Cutting and gutting
According to the size of the fish, three forms of dorsal dissection, ventral dissection, and ventral side dissection are used respectively. Generally, dorsal dissection is used for fish with thick flesh. The knife is cut from the second scale under the dorsal fin of the fish, and the knife is cut in the middle of the skull at a slight angle when the knife reaches the skull of the fish. The internal organs and the dentition are removed. Then gently scrape off the bloodstain of the spine and the black mucous membrane of the abdomen with a razor blade.
2. Wash
After dissection, before the blood of the fish coagulates, use a brush to wash away the blood and mucus from the fish in water one by one. Then put them into the basket to drain the water.
3. Salt curing
We should determine the amount of salt used according to the size of the fish. Generally, 18-24 kg of salt is used per 100 kg of fish. It is less in winter and spring and more in summer and autumn. When pickling, salt is rubbed evenly on the fish body and inside the gills. Then placed in the pickling pool, the meat side up, fish scales down, the head of the fish is slightly lower, fishtail upward diagonally, layer by layer. Stacked to the mouth of the pool, you can continue to row stacked until beyond the mouth of the pool 10 to 15 cm.
After 4 to 5 hours, the fish shrinkage to flush with the mouth of the pool, and then sprinkle a layer of sealing salt. And cover the surface with a bamboo sheet, and stone pressurization. Then we dip the fish body into the brine to fully absorb the salt and take off the water.
4. Drying
Wash the fish body once, remove the stained dirt, drip dry water and discharge it on the drying tray of the fish drying machine. Then push the fish into the dried fish drying equipment. Then turn on the control panel of the main machine for drying. Bake until the fish belly and gills can not squeeze out the water, then the drying requirements are reached.
The dried fish drying process needs to pay attention to the following issues
- Temperature: The drying of sea fish is generally required to be carried out under low-temperature conditions to avoid high temperatures affecting the quality of the product after drying.
- Humidity: The water content of sea fish is large. Therefore, controlling the moisture discharge is an important factor to determine the drying quality. In addition, as the moisture of sea fish exists in fat and grease, dehydration is more difficult, and it is critical to control the dehydration speed.
- Drying time: the general cycle of sea fish drying is relatively long, and fast-drying will generally destroy the drying quality.
- Color and luster: it is crucial to maintain the color and luster of sea fish after drying.
- Circulating wind: seafood drying generally requires a large amount of circulating air. The purpose of this is that the wind speed is high to avoid water vapor staying on the surface of the material.
Our fish drying machine can meet all the above conditions. In Shuliy drying machinery, we have a solar fish dryer and an electric fish dryer for sale. If you need this machine, please feel free to contact us.