| 摘要 |
<p>A new form of dried krill is provided by a plurality of substantially separate whole dried krill carcasses substantially all of which have a natural red color and sufficient strength and integrity to withstand normal handling without crumbling into small pieces and retain a strong wholesome fish aroma and flavor. The krill are dried by a method wherein a sequence of energy applications are applied at pressures below atmospheric and the surface of the product simultaneously swept by air to remove moisture. During the process the krill are subjected to a tumbling action. The energy applications are preferably microwave energy applications.</p> |
