Squid drying parameter settings:
1. Initial stage (preheating/surface drying):
Set 40~45℃ for 1 hour to avoid high temperature causing the surface to harden too quickly and the internal moisture to be difficult to evaporate.
2. Main drying stage:
First bake at 45℃ for 3 hours, then increase the temperature to 50℃ for 3 hours, and then bake at 55℃ for 3 hours, accurately control the temperature, increase the temperature in stages, and gradually dehydrate.
3. Late stage (near drying):
Dry at 45 ℃ for 2 hours to prevent high temperature coking or excessive protein denaturation, and complete drying.
Drying squid at low temperature can retain its own nutrients and have higher drying quality
