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The cured meat drying machine replaces the traditional method of natural drying and air-drying bacon, drying bacon in a more clean, hygienic, energy-efficient and efficient way, and can guarantee the sensory indicators such as color, taste and shape of the bacon. The sausages baked by a professional heat pump dryer are smooth in color, natural red, white in fat, uniform in stripes, close to the sausage, compact in structure, flexible in bending; Tangy, not only improves the drying quality of the sausage but also increases the output, saves time and effort, and is no longer affected by the weather.
The general practice of preserved meat is to cut or mince pork with moderate lean meat (it can also be other meat, chicken, fish, eggs, duck, etc.), marinate it with other accessories for about ten minutes, and then pour the meat into the dry casing. To go, use chopsticks to compact, and then make a section, dry or dry it.
During the drying and dehumidification process, the cured meat must not only remove the moisture in the material, but also retain the original color, aroma, taste, shape and other sensory indicators in appearance, so as to ensure that it will not deteriorate, not mold, or become moldy in the future storage and shelf life. No fermentation, so these are closely related to drying and dehumidification. The quality of the dried sausage is not only related to the ingredient process of the sausage, but also mainly depends on the drying process of the sausage.
The heat pump drying process is mainly divided into three stages:
1. Constant speed drying stage of bacon drying
It lasted 5 to 6 hours, and within two hours after the material was loaded into the drying room, the temperature quickly rose to 60 to 65 degrees without dehumidification. This process is mainly used as a fermentation process to control the meat from discoloration and flavor. This is what we call the warm-up phase. After the warm-up time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50 to 55 percent.
2. Deceleration drying stage of cured meat drying
The control of the color development period and the shrinkage setting period, the temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The sausage gradually turns from light red to bright red, and the casing begins to shrink. At this time, it must be Pay attention to the appearance of the hard shell, and it can be used alternately between hot and cold, and the effect is good.
3. Rapid drying stage of cured meat drying
The main constraint at this stage is temperature. In order to strengthen the drying speed, the temperature should be raised to 60 to 62 degrees, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 38%. The final drying humidity of preserved meat is controlled at below 17%.
1. The bacon drying process has low energy consumption and effectively reduces operating costs.
2. The dried preserved meat is safe and reliable, and there is no danger of harm to people during the drying process.
3. During the bacon drying process , the temperature is evenly distributed, and the humidity can be automatically controlled.
4. The bacon dehydrator can effectively ensure the physical and chemical properties of the dried materials and the quality of the dried materials.
5. The bacon dehydrator has strong versatility, it reduces the investment cost and improves the utilization rate and effective utilization rate of the equipment.
Heat Pump Dryer Parameter
Drying temperature range
Power supply form
Temperature control accuracy
Electric heating power
Single chip microcomputer/PLC+color screen control
304 stainless steel material tray, durable and safer;
Air energy heat pump heat source system, energy saving and environmental protection;
Jet enthalpy compressor, which adopts two-stage throttling intermediate jet technology with high energy efficiency;
Modular design of the unit, more flexible matching, simpler and more efficient transportation, installation and disassembly;