Drying of aquatic products can shorten drying time, improve nutrient preservation rate, double flavor components and halve acid phosphatase activity.
Ten minutes of irradiation can kill all the heat labile bacteria, and the number of heat- resistant bacteria decreased by 105 to one order of magnitude.
In combination with microwave roasting, the surface of the food is golden and fragrant, and the bubbles inside the biscuits are evenly distributed and taste better.
