Many friends who process dried shrimp have a core question: how to adjust the dryness and taste of microwave roasted dried shrimp?
Firstly, we need to understand the core principle of microwave grilling shrimp, which is the basis for controllable dryness. Unlike traditional ovens that heat from the outside in, microwaves have unique selective heating properties for water molecules. The moisture inside the shrimp body will preferentially absorb microwave energy, quickly heat up and vaporize, achieving uniform dehydration from the inside out, avoiding problems such as dryness on the outside and moisture on the inside, and surface burning. This heating method has no dead corners for heat conduction, and the dehydration speed of each shrimp's meat and shell is uniform and stable, laying the core foundation for uniform dryness.
The core of equipment control dryness is the flexible adjustment of the three core parameters, which is also the most commonly used control method in production. The first is microwave power regulation, where power directly determines the dehydration energy per unit time. The equipment can adjust different power levels for raw materials with different initial moisture contents, such as fresh prawns, small and medium-sized fresh prawns, and semi treated prawns.
The second is the control of conveying speed and baking time. The conveyor belt speed of the tunnel type microwave shrimp roasting equipment can be infinitely adjusted, essentially controlling the heating and dehydration time of the shrimp body in the microwave chamber. If you want soft shelled shrimp jerky that is slightly moist and has chewy meat, you can speed up the delivery speed, shorten the baking time, and retain an appropriate amount of moisture; If you want dried shrimp that is durable and has high dryness, you can slow down the speed and extend the dehydration time.
The third is the auxiliary function of the dehumidification system. During the processing of dried shrimp, a large amount of water vapor is generated. If the water vapor remains in the chamber, it will affect the drying effect. The microwave shrimp roasting equipment is equipped with an independent top strong dehumidification system. Users can flexibly adjust the dehumidification air volume according to the roasting capacity and dehydration speed, and quickly discharge the water vapor inside the cavity in real time to maintain a dry environment inside the cavity and avoid moisture reflux.
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