As the freshwater fish has a relatively high water content and oil content, the baking process is divided into two stages.
The first stage: low temperature drying should be carried out during this drying step, the temperature should be set at about 30 ℃, the baking time should be about 20 minutes, and the humidity should be controlled at 40%.
The second stage: In this stage, the temperature is about 35~40℃, the baking time is 8~10 hours, and the humidity is controlled at 15%. Finally, after baking for 30 hours, the dried fish can be removed from the drying oven. Take the fish out and check the quality before packing.