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    Heat pump drying scheme of cuttlefish

    Zhengxu design department Update Date: September 11, 2020

    The traditional drying method is to dry the cuttlefish in the sun on a sunny day. When hanging in the sun, the cuttlefish is stretched with a bamboo stick, and the tail of the cuttlefish is hung on a fixed support with a small iron hook. When the cuttlefish is half dry, the cuttlefish should be inspected. If the cuttlefish is not fixed well, the cuttlefish should be punctured and stretched with a bamboo stick before drying.

     

             When the method of net drying is adopted, the cuttlefish is laid flat on the net. The back of the cuttlefish is first dried, and then the fish belly is dried. When the cuttlefish is half dry, the meat surface and wrist are stretched to make it flat and symmetrical. Five times a day. Hanging or net drying method, to sun 6-10 days, a long time, by flies and insects more serious pollution, has been eliminated.

     

     Drying scheme of Zhengxu cuttlefish

     

    The heat pump drying scheme of Zhengxu cuttlefish is as follows

    1. Preheating of drying room: generally, it is required to preheat the oven to 35-40 ℃ before baking, so as to avoid protein denaturation, rapid bacterial growth and damage of drying quality. At the same time, when the temperature is too high, the skin crusts of cuttlefish, and the internal moisture is not easy to migrate to the surface, forming a false drying

    2. Drying temperature control: When the temperature of drying room is 35-45 ℃, the ink can be removed fish Dry in the room. Drying must be done at a low temperature, and then gradually increase the temperature. Generally, the temperature should be increased by 1-3 ℃ in one hour, and the temperature should be controlled at 45-55 ℃. Generally, it is required to bake at 40-45 ℃ for 6 hours and at 45-55 ℃ for 8-10 hours. The higher the moisture content of cuttlefish is, the longer it needs to be baked at low temperature;
    3. Drying temperature: Ink in ink fish In the early stage of baking, the drying chamber temperature is 35-40 ℃; when the temperature rises to 40-55 ℃, the moisture can be discharged intermittently. After 55 ℃, the humidity can not be removed;
    4. Baking quality inspection: After baking for 16-18 hours, open the door of the drying chamber and check the ink fish The moisture content of cuttlefish after drying is about 10%;
    Zheng Xu summarized three key points of cuttlefish drying

    A、 Heat pump dryer for cuttlefish The technical requirements are to carry out at a relatively low temperature, and the temperature is set below 50 ℃. At this time, because the temperature is too high, it will destroy the protein, produce excessive meat shrinkage, affect the shrinkage rate, and cause false drying. While drying at low temperature, the circulating air volume and wind speed in the drying room must be increased evenly. At this time, the control system can be based on the number of cuttlefish and the laying mode The wind speed of negative pressure fan is set between 8000-10000l / h.

    B. Keeping a high wind speed can ensure the contact between cuttlefish and the flowing air, so as to timely take away the water on the surface of the cuttlefish from the inside. The moisture in the air will be condensed and filtered by the unit and discharged into the drying room. In this way, the drying process of cuttlefish is fast and the quality is guaranteed.

    C. Since the moisture in cuttlefish exists in fat and oil, it is necessary to increase the moisture discharge during the drying process to avoid water vapor staying on the surface of cuttlefish. The control of moisture removal can also be set in the central control system. The control of exhaust humidity is generally between 20-40%.

    Material drying case recommendation More material drying cases > >
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