Special Cold Air Dryer "Taste Modifier" <3 Usage Methods>
It is possible to create uniformly soft dried fish without any unevenness! It is also compatible with the fresh-ripening method.
Introducing three methods of using the special cold air drying machine "Taste Modifier." It is possible to create evenly soft dried fish without any unevenness in 1 to 3 hours at low temperature with cold air and 45% humidity. After pre-processing, store it in the refrigerator overnight, and then finish it into evenly soft dried fish in 1 to 2 hours at low temperature with cold air and 45% humidity. Additionally, you can use the fresh ripening method by placing fillet products in an internal temperature of 0 to 5°C and humidity of 60 to 100%, which takes several days to weeks to complete. 【Three Methods of Use】 ■ Create evenly soft dried fish without any unevenness in 1 to 3 hours at low temperature with cold air and 45% humidity. ■ After pre-processing, store it in the refrigerator overnight, then finish it into evenly soft dried fish in 1 to 2 hours at low temperature with cold air and 45% humidity. ■ Place fillet products in an internal temperature of 0 to 5°C and humidity of 60 to 100%, using the fresh ripening method that takes several days to weeks. *For more details, please download the PDF 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)