Why is it better to choose a dehumidifier for squid drying?
Dried squid is a common food in life. It is a popular snack, dried squid or dried squid. It is rich in calcium, phosphorus and iron. It is good for bone development and hematopoiesis. It can effectively treat anemia, and its delicious flavor is popular. a kind of food.
So how is the dried squid made?
As the name implies, dried squid, that is, squid products that remove moisture. Good quality dried squid requires a lot of thoughts from material selection, cleaning and soaking.
Traditional squid drying method - hanging and drying
There are two kinds of traditional drying methods for squid. One is the hanging method. The squid is opened with a bamboo stick. The tail of the squid is hooked on a fixed bracket with a small iron. The fish head is facing downwards so that the water in the body can seep out. When the squid is half dry, check it and see that it is not fixed. Use bamboo sticks to puncture the styling and then dry it. The other is the net drying method. Place the squid on the mesh and first squid the fish back. After drying the fish belly, the squid is shaped when it is half dry, stretching the meat surface and the meat wrist to make it flat and symmetrical, and it should be turned 5 times a day.
Disadvantages of traditional drying methods:
Subject to weather conditions.
Both methods need to be carried out when the weather is fine, and the fishing period of the squid is after the summer. At this time, for the Guangdong and Guangxi provinces, it is just the time when the precipitation is the most in the year, and the sunny days are less. Once precipitation occurs during the drying process, the squid will become damp and mildew, resulting in a decline in the quality of the dried squid.
Long time, unsanitary.
Hanging or net drying method requires 6-10 days of drying, and if it needs to be made outdoors, it will be contaminated by fly worms and unsanitary.
Modern drying method - drying
Therefore, many dried squid production is now carried out in the drying room. Too high a temperature will cause the protein of the squid to degenerate, and the surface will dry and crust quickly, causing pseudo-drying and impression quality. Therefore, the ideal temperature range for the squid drying room is 35-45 degrees, and the maximum temperature cannot exceed 50 degrees.
Ideal squid drying room equipment - CONLOON high temperature dehumidifier
High-quality dried squid, in addition to low-temperature drying, also needs to do the dehumidification work. Because the squid has a lot of water content and is mixed with fat and oil, dehydration is more difficult. Once the air humidity in the drying room is too high, the squid dehydration rate will slow down, and the water vapor will also be on the surface of the squid. Staying, causing bacteria to breed.
Therefore, the problem of dehydration and dehumidification of squid can be solved by CONLOON high temperature dehumidifier. It is a professional dehumidification equipment, which can be dehumidified normally in high temperature environment. The product has large application area, strong dehumidification, fast drying, high efficiency and energy saving. The whole series is backed by the cabinet vertical design, and the top vertical air outlet can increase the air circulation, so that the whole place can be dehumidified evenly.
In the face of the problem of squid drying, the squid drying room can be drained in a high temperature environment, which can speed up the drying speed of the squid, so that the dried squid is clean, the color is reddish, the meat is white and tender, and the quality is superior.
