In the traditional dehydration process, fishermen often use natural air drying, which is not only uncontrollable in time but also in effect, and is undoubtedly an inefficient method. However, using an air source heat pump drying room for drying can achieve temperature control, efficient mass production. Fish have a large water content and a certain amount of fat. When baked at high temperatures or exposed to the sun, the dried fish will change color, often orange-yellow, which destroys the original color of the fish itself and makes the appearance ugly.
Therefore, in recent years, many companies including our company have launched old air source heat pump drying systems. The system can achieve temperature control and drying of fish. For fish, we can use low-temperature drying, which can not only retain the snow-white color of the fish, but also prevent the fat from overflowing from the surface, and obtain dried fish with relatively good appearance with high efficiency and low energy consumption. However, for most marine fish, it is still impossible to control their moisture and whiteness perfectly. The medium-temperature drying method will still cause some browning of the fish, and it is impossible to obtain a product as completely white as the fresh fish body.
Therefore, Trip launched the latest generation of ultra-low temperature seafood drying system, which uses low-temperature dehumidification and low-temperature drying units to ultra-low temperature dry marine fish at 0~5℃, allowing the fish to maintain a firm texture and white body, and better lock in the freshness and taste of the product itself.
