The dry system of fish is to rely on natural heat source or artificial heat source to remove water from the fish body through warming, so as to inhibit bacterial growth and fish protein decomposition and achieve anti-corrosion purposes. The dry product of fish contains less than 40% moisture and is suitable for longer-term storage. Usually, the dried fish weighs 20% to 40% of fresh produce, and its volume is also small, which is convenient for storage and transportation. Dry products have better quality and food taste than pickled products. Dry processing can be divided into light dry and salty dry. The introduction is as follows: First, light dry 1. Process flow. Raw materials → cut to kill (viscera, gills) → rinsing → out of the sun → turn dry → recycling → out of the tide → then drying → packaging → storage. 2. Processing and production. When the temperature is high on sunny days, the raw fish is washed with the sun. It is best to use bamboo curtains for the matting of dried fish so as to facilitate air ventilation and drain water. The fish can generally dry up to 78 to 80% in one or two days. After stacking in the warehouse for a few days (outflow processing), it can be transferred to the cement platform and dried until it is completely dry (standards for full dryness can be broken by hand or broken). In case of rain, it can be soaked with 5% to 10% lime aqueous solution and 7 to 11 Baume degree alum water for 1 to 3 days, then dried or dried, but its product quality is poor. After being fully dried, the fish body can be packaged after cooling, and the type, grade, gross weight, net weight, and processing date are marked on the package. Light-dry products should be stored in moisture-proof, leak-proof, heat-proof and cool and dry warehouses. Second, salty dry 1. Process flow. Raw materials → cut to kill (gutted, gills) → washing → salting → wash desalination → drying → finished → packaging → storage. 2. Processing and production. Raw fish are cut to size according to the size of the fish. Large fishes are back-opened. Smaller fish or fish such as cockroaches and cockroaches are opened or crossed. In order to improve the processing quality of the products, large fish weighing more than 2 kilograms may be removed from the head and tail at the time of cutting and cut into 4 cm square pieces of fish and then salted. After removing the viscera and raw fish after cutting, clean the fish and put them into bamboo baskets. Put the fish scales upside down to drain the raw water. When salting, sprinkle salt or rub salt on the fish body (block), so that the salt is evenly distributed on the surface of the fish body and cut open part. The mixed fish can be mixed salt method. The amount of salt used depends on the season and the freshness of the fish and is generally controlled at 10% to 17% of the body weight of the fish. The pickling time is 5-7 days, which can avoid oversalt and shorten the drying time. Pickle a few days later, first with water to wash off the mucus, salt and flakes off the fish, and then soaked in clean water for about 30 minutes, drift to the surface of the fish salt (desalination) and drain water Dry it again. When drying, use a thin bamboo piece to stretch the two fish bodies and the two legs, and then use a rope or iron wire to put it on the cheekbones of the fish, and hang it on or spread it on the drying platform. Always turn to make the fish dry evenly. The drying yard should be dry, ventilated and have a high topography. Pay attention to shading at noon to prevent sun exposure. Should be promptly closed at night. When it is dried till it reaches 80% dryness, it is pressed for 1 night to make the fish flat. The next day it is sun-dried until it is completely dry. Generally, after about 3 days, it can be dried into a finished product. If it rains and rains, use mechanical equipment to dry it, and then cool it before packing. When packaging, moisture and heat-insulating materials shall be cushioned first and compacted layer by layer, then the name, specifications, gross weight, net weight, and processing date shall be marked on the outside of the package for storage. 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