Schematic diagram of the working principle of air-energy drying equipment for seafood
Integral and low-temperature type with circulating side air supply
Integral and low-temperature type with circulating rear air supply
Integral and low-temperature type with circulating upper air supply
Machine components:
1.Integrated machinewith lateralair/rear air/upper air supply : it controls the start and stop bottom of the drying room, and controls the temperature, humidity and dehumidification time of the drying room. It also provides heat energy for drying materials.
2.Warehouse with polyurethane sandwich board: it provides heat preservation for materialsin the drying room.
3.Fan wall: it provides wind energy for the materials to bring out the moisture in the materials, and it can bring out the heat energy in the mainframeto make the drying room heat up or cool down.
4.Air guidingwall: it guides the wind of the fan wall to the front end, so that the air volume before and after the drying room is consistent, which achieves the purpose of uniform drying.
Drying process of sea cucumber
1.Cut the sea cucumber and squeeze the intestines: Clean the sea cucumber with clean water, cut two or three centimeters of the mouth with scissors from its abdomen, and take out the internal organs and intestines. If the intestines are not removed, the whole sea cucumber will be melted.
2.Washing sea cucumbers: It is difficult to clean sea cucumbers, so after taking out the internal organs, the sea cucumbers should be cleaned repeatedly. It usually need to washing 5 times until they are clean.
3.Steaming sea cucumbers: When the water temperature is 90 degrees, put the cleaned sea cucumbers into a pot for cook. stirring back and forth with tools to prevent uneven water temperature. At this time, it can be seen that the sea cucumbers shrink rapidly and the sea cucumber thorns are clearly prominent. After about half an hour, take out the sea cucumber and stir in coarse salt as appropriate.
4.Sea cucumber drying: Placingthe cooked sea cucumber on the material tray, and put the tray into the air energy heat pump dryer. setting the drying temperature, humidity and time parameters through the intelligent control system, and start to drying. If it is ordinary salt-dried sea cucumbers, the drying temperature can be set slightly higher. If it is high-quality, light-dried or pure-dried sea cucumbers, try to use the cold air drying mode of the dryer, the temperature at 10~30℃ is appropriate. The color of the sea cucumber which are dried in cold air mode is black and bright, the scent is well preserved, and it has a special scent of sea cucumber. The temperature of the air-energy sea cucumber dryer can be adjusted. There are hot air drying mode, cold air drying mode and natural drying modes.
5.Sea cucumber testingstandards: sea cucumber products have a moisture content of less than 15%, neat shape, intact abdominal cavity, thick meat, smooth color, tastelightly salty, and uniform size. The thorns of sea cucumber should be intact and straight.
Notice:
1) Temperature-The drying process of seafood is generally required to be carried out at a relatively low temperature to avoid that high temperature will affect the quality of the product after drying.
2) Humidity-the general moisture content of seafood is relatively large. Therefore, controlling the amount of the discharged moisture is an important factor in determining the drying quality. In addition, since the moisture of seafood is contained in fats and oils, dehydration is difficult, and it is critical to control the speed of dehydration.
3) Drying time-seafood drying generally takes a long time, and fast drying generally destroys the drying quality.
4) Color—maintaining the color of seafood after drying is very important.
5) Circulating wind-The drying of seafood generally requires a larger circulating air volume, and the wind speed should relatively high to avoid that water vapor remains on the surface of the material.
