Microwave technology for baking dried shrimp
The taste and quality of dried shrimp are closely related to the baking process. Traditional sun exposure and ho...
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The taste and quality of dried shrimp are closely related to the baking process. Traditional sun exposure and hot air baking are mostly heated by external to internal heat conduction, which can easily lead to surface dryness, hard crust, poor internal meat dryness, and residual moisture.
The microwave shrimp roasting process subverts the traditional processing logic, relying on penetrating body heating technology to achieve synchronous drying of the inside and outside of the shrimp, and synchronous completion of drying and sterilization, creating shrimp jerky with easy separation of shell and meat, firm and fresh sweet meat, clean and hygienic, and solving the shortcomings of traditional shrimp jerky process.
Microwave drying is different from traditional heating modes. Microwave has super strong material penetration and does not rely on external heat sources for heat transfer. It can directly act on the entire shrimp body. The water molecules inside the shrimp body vibrate, rub, and generate heat autonomously at a frequency of billions of times per second under the action of an alternating electric field, achieving synchronous heating and dehydration of shrimp meat, shrimp shell, and inside and outside the shrimp body in all directions.
This drying logic, where the internal temperature is higher than the external temperature and the water is drained from the inside out, eliminates the common problems of external dryness and internal moisture, as well as surface crust. During the drying process, the internal moisture of the shrimp continues to steadily evaporate outward, and no hardened layer is formed between the shrimp meat and shell. The finished dried shrimp has a complete shape and uniform dryness, and can be naturally separated from the shell and meat with a gentle peel, without sticking or breaking meat, greatly enhancing the eating experience.
While drying and dehydrating, microwave equipment can simultaneously complete the sterilization process. By relying on the dual effects of microwave heating and non thermal biological effects, on the one hand, rapid heating can destroy the protein structure of microorganisms such as bacteria, molds, and yeast, leading to their inactivation; On the other hand, electromagnetic fields interfere with the structure of microbial DNA, blocking its metabolism and reproductive ability. It can thoroughly kill the miscellaneous bacteria and insect eggs carried by fresh shrimp, and effectively prevent secondary pollution during processing and storage, making dried shrimp hygienic, safe, durable and not easily spoiled.
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