Why dry fish quickly?

   Sun-dried fish have low water content and are difficult for microorganisms to reproduce, so sun-dried fish do not decompose easily. In addition, sun-dried fish are generally salted, high osmotic pressure, bacteria do not easily reproduce. So drying the fish makes it easier to preserve by inhibiting bacterial growth and reproduction. Dried fish, a process known as dehydration, has little effect on nutrients, but if left for too long, it can oxidize fatty acids and produce an unpleasant smell.

  How to dry fish in a traditional way?

  Traditional sun-dried fish are usually air-dried naturally. The following are the steps of traditional sun-dried fish:
  1.Wash: wash fresh fish, from the back of the fish cut, remove the internal organs, fish scales can be scratched can not scratch 
  2.Marinate: prepare cooking wine, salt, soy sauce, soy sauce, ginger, marinate fresh fish together, marinate for about 10 hours, then rinse clean, wipe with a clean cloth can be 
  3.Drying: tied to the rope in the balcony ventilation drying, do not expose to the sun, some sunshine can. Mainly by air-drying, drying for three days or so, fish maw fish gills can not squeeze out of water that dry completed, excess dried fish can be stored in the freezer.
Note:
  1.Store in the refrigerator if the weather is bad, or it will affect the taste if it comes out in the sun. 
  2. Don’t overdry the fish for the first time. If you like spicy food, put some chili in it.
  3.Avoid sun exposure.

How to dry fish in large quantities?

  The traditional way of drying fish in bulk is certainly not enough. The traditional drying method is not only affected by the weather, but also sanitation is difficult to reach the standard, so the dryer is the best choice. The drying process is as follows :
1.Cutting: according to the size of the fish were used back section, laparotomy and abdominal three forms. 
2.Wash: after cutting in blood coagulation, with a brush one by one in clear water to wash away blood, mucus, put into the basket, dripping dry water. 
3.Salting: according to the size of the fish to determine the amount of salt, usually 100 kg of fish with 18 ~ 24 kg of salt. Less winter, spring, summer, autumn season more. When pickling, rub the salt evenly on the fish body, gills, knife swallowing, eyes and fishing holes. Then placed in the curing pond, the meat face up, fish scales down, fish head slightly lower, fish tail oblique upward, layer upon layer. 
4.Drying: wash the fish body once, remove the contaminated material, drip dry water, discharge on the drying plate. Advance drying room, open the control panel of the host for drying, drying to fish maw fish gills can not squeeze out of water, said the drying is complete.

Recommendation of fish dehydrator/drying machine 

   Drying essence is take moisture away, but takes away the moisture temperature is not the most critical factor. The key for drying is depending on relative humidity within certain space, Baixin Company took advantage of the dry essence, originality developed a "Closed Cycle" dryer, changed the traditional heat pump dryer "bake" to "dehumidifier”. Its several advantages were unmatched by the traditional heat pump dryer.
   Baixin Food Dehydrator has a compact structure, great energy-saving, wide application, high drying quality, easy operation, simple installation and removable. it is the best drying equipment for small firms, drying experiment and scientific research. The users only connect the power to use, is the easiest operation heat pump dryer.

Advantage of fish dehydrator/drying machine 

1:Applicable：Vegetable,fruit,meat,seafood,agricultural ,noodle,wooden
2:Output：100-2000kg/h
3:Heat pump model:  1P/1.5P/3P/8P
4:Core advantages:  Commercial All-in-one universal drying equipment without installation for any material

Fish dehydrator video：