Drying machinery instead of charcoal fire baking, baking shrimp color golden natural fresh flavor

With the end of the fishing moratorium in various parts of China, the ports have begun to be busy again, in addition to the recent large number of fresh pike crabs on the market, after the autumn more fat sea shrimp will also add a flavor to people's tables. The difference is that the sea shrimp are mostly listed after drying, and the drying machinery instead of traditional drying will not only improve production efficiency, but also better meet the market demand for different needs.

Recently, crabs, striped fish, yellow croaker, snails, shrimp and other seafood have reached the consumer market freshly after fishing and manual selection, or brought people a rich seafood feast, especially with a large number of seafood on the market at the same time, the price has been reduced is a good time to feast. However, in recent days, the new fresh seafood seems to be more famous for crabs, and shrimp figures are less common, why is this?

Shrimp farming methods are the same, shrimp caught from the sea is sea shrimp, also known as red shrimp, red shrimp, large green shrimp, etc., a wide variety of species. Because the sea shrimp taste sweet, salty, slightly warm, and rich in protein, fat, vitamins, as well as calcium, phosphorus, iron and other nutrients, not only delicious and edible, has always been used for food or medicinal materials. It is true that after the fishing moratorium is also the fishing season for sea shrimp, but compared to smaller river shrimp, sea shrimp are generally larger, the meat is plump and soft, but the salty and fishy taste may feel heavier for consumers in non-coastal areas, and the number of sea shrimp at the same price is relatively small, and people are often more inclined to choose river shrimp.

Therefore, many sea shrimp in this season are also listed in fresh form, but some of them will be put into deep processing to make roasted shrimp for snacks, or for cooking soups and stir-frying vegetables. It is understood that in the Ningbo area, there is a traditional ancient fawa tank baked shrimp, fresh shrimp after cleaning, cooking, shrimp, baking, spreading, you can get golden color, crisp and sweet, fragrant baked shrimp. Among them, it is said that the shrimp process is to select two sea shrimp of equal size to form a group of shrimp, so that the subsequent drying will not be stabbed by the shrimp, and the sale in pairs is also in line with people's recognition of the meaning of the double number, so the baked shrimp is also called shrimp when selling.

However, although the shrimp process is considered to be a more complicated step in the processing of shrimp baking, there does not seem to be a better "machine generation" solution at this stage, which also needs to continue to be explored in technological progress. In contrast, with the emergence of today's automated shrimp drying machinery, the transformation of the traditional Wagang charcoal roasting form may bring impetus to the production of roasted shrimp, and promote the improvement of production efficiency and finished product quality.

It is reported that the sea shrimp has a strong temperature tolerance, the traditional charcoal drying generally takes 48 hours to achieve the drying effect, and the temperature and heat in the drying process need to be adjusted in a timely manner, otherwise it is easy to cause the shrimp to be scorched or stinky at low temperatures, which has higher requirements for the experience of producers. With the sea shrimp heat pump dryer put into use, the drying temperature, humidity and finished water content under the intelligent control system can achieve more accurate control, the steamed shrimp is roasted at different stages of high fire to low fire and brings uniform heat, basically about four hours can be dried, better compression of the production time, the finished baked shrimp also has the advantages of good luster, full meat, natural freshness, complete form and so on. At the same time, the drying equipment can also be adjusted according to different shrimp species and drying needs to meet diversified production needs.

The optimization and upgrading of traditional charcoal drying to new drying machinery is an important means to enhance the added value of products in food processing in recent years, and it is also an indispensable and important link in the process of industrial upgrading. For foods such as roasted shrimp, where the overall production process is still relatively cumbersome, properly accelerating the "machine generation" of some links will also better promote the efficiency and quality.