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OMISSION OF STATIONARY COOLING PERIOD FOR DRIED FISHES BY MICROWAVE HEATING
OMISSION OF STATIONARY COOLING PERIOD FOR DRIED FISHES BY MICROWAVE HEATING
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机译：微波加热省去了干鱼的静止冷却时间
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摘要
PURPOSE:To improve the quality and preparation yield of a dried fish meat by finishing the diffusion of water contained in the center portion of the fish meat in a short time by a microwave heating operation instead of the conventional stationary cooling operation. CONSTITUTION:A dried fish meat such as dried bonito or dried mackerel dried until the fourth fire process giving a water content of 25-55% or later during a roast-drying process is irradiated with microwaves in an irradiation energy of 30-100 kilo joule per kg of the dried fish meat approximately three times to finish into a roughly dried fish meat.
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