Practice of Microwave Roasting Dried Shrimp
The dried seafood such as dried shrimp and dried small fish that we eat in our daily lives cannot be processed...
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The dried seafood such as dried shrimp and dried small fish that we eat in our daily lives cannot be processed without traditional steaming pretreatment, followed by drying or hot air baking to complete dehydration. In actual production, there is also a different processing method. Clean fresh shrimp do not need to go through the steaming process, but are directly laid flat on the conveyor belt and sent to the microwave equipment for simultaneous maturation and drying.
After removing whiskers, impurities, cleaning, and draining, fresh shrimp are directly fed and heated from the inside out by the thermal effect of microwaves, completing the maturation of the shrimp meat while removing moisture from the material and achieving dehydration to dryness. Compared with the traditional process of steaming and then drying, it eliminates the pre steaming process and reduces one production step.
The taste of finished dried shrimp can be changed by adjusting the running speed of the conveyor belt. The conveyor belt has a fast speed, and the material stays in the microwave cavity for a short time. The degree of heating and dehydration is weak, and the finished shrimp meat will be soft and moist, with relatively high residual moisture; The speed of the conveyor belt slows down, the time for the material to pass through the microwave becomes longer, the heating is sufficient, the degree of dehydration is higher, and the dried shrimp texture obtained will be dry, hard, and compact.
In actual production, this process also needs to be adapted according to the state of the raw materials. The size, freshness, and initial moisture content of fresh shrimp can all affect the final product effect.
In addition to fresh shrimp, small aquatic products such as dried fish can also refer to this processing method. However, aquatic products themselves have high protein content and fast microwave heating speed, making it particularly crucial to control the conveying speed and microwave power. Improper speed adjustment can result in inconsistent maturity of the finished product, with some being too dry and dry, while others do not meet the maturation standards, and can also affect the storage period of the finished product.
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