Drying process for Inkfish
Drying generally requires a relatively low temperature, with a temperature setting of about 40 ° C. To avoid excessive temperature, protein denaturation, and damage to the quality of drying. At the same time, avoid rapid drying, which may cause the surface of the squid to crust and form false drying.
Use negative pressure fans in the heat pump drying room to increase the circulating air volume and wind speed inside the drying room, and achieve uniform and slow drying. The DT600HD heat pump dryer can accurately control the drying temperature according to the drying needs of mochi slices, avoiding damage to the taste and quality of mochi slices caused by excessive temperature.
