[Research Material] Changes in Flavor Components of Dried and Roasted Horse Mackerel Due to Cold Air Drying and Roasting
Clarifying the advantages of low-temperature drying from the perspective of flavor components! Investigating the changes in flavor components during roasting.
The drying of seafood has been one of the traditional methods of seafood processing for a long time, and various methods have been developed up to the present day. Traditionally, sun drying does not require large equipment if there is sunlight, allowing for the production of dried products, but the drying condition of the products is influenced by the weather. For this reason, today, sun drying is not widely used except for some local industries, and there has been a shift to mechanical drying methods. For more details, please download the catalog and take a look. [Contents] ■ Experimental Methods ■ Experimental Results and Discussion ■ Summary ■ References *For more information, please refer to the PDF materials or feel free to contact us.
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)