Method for accelerating drying of dried fish

Abstract

The invention belongs to the field of processing of fish products, discloses a method for accelerating drying of dried fish. The method comprises the following steps of performing pickling of salted fish on pretreated raw fish blocks by a salt water impregnation method or a dried salt applying method; after the salt content of fish bodies reaches requirements, drying salted fish; when the salted fish are dried until the moisture mass content is 50-70%, removing surface impurities of the dried fish; loading the dried fish in a supercritical carbon dioxide extraction kettle; setting the working pressure, the working temperature and the carbon dioxide flow rate of the extraction kettle, and then performing supercritical carbon dioxide extraction on the dried fish in the extraction kettle; after the extraction is completed, reducing the pressure in the extraction kettle so that carbon dioxide is converted into a gas state from a supercritical state, enabling the volume of the carbon dioxide in the dried fish to be increased so that the volume of the dried fish is expanded and the structure of the dried fish becomes loose; and drying the dried fish after the supercritical carbon dioxide extraction through a drier or by a sunning method so as to obtain dried fish products.

Description

technical field [0001] The invention belongs to the field of fish product processing, and in particular relates to a method for accelerating the drying of dried fish. Background technique [0002] Dried fish is a traditional fish product with a special flavor, and it is also a main type of processed product for fish storage and preservation. The basic production process is fresh fish as raw material→clean fish treatment (removing head and tail, silt, etc.)→salting → drying → finished product. There has been a tradition of pickling dried fish in our country since ancient times. In order to avoid spoilage and deterioration of fish during processing, a combination of high-salt pickling and sun-drying is adopted, so that the product has high salt content and low water activity. , is conducive to long-term storage of products. In the fish drying process, the first stage (moisture drops to 50-60%, calculated on a wet basis) has a faster drying rate, and then gradually slows down...

AI Technical Summary

Problems solved by technology

The reason is that in the early stage of fish drying, the water content on the fish surface is high, the vaporization surface of the water is large, and the drying speed is fast. As the drying time prolongs, the vaporization surface gradually shifts to the inside of the fish block, the internal diffusion resistance of water increases, and the drying speed also increases. slow down

Especially in the case of low wind speed and high humidity in the external environment, it is even more difficult to dry