Year1
New, , The quality of sausages is not only related to the ingredients process of the sausages, but also to the ingredients process of the sausages. Mainly depends on the drying process of sausage. The sausage drying process not only removes the moisture in the material to make it reach the standard moisture content of the finished product, but also affects the color, taste, shape (appearance) and other visual index requirements of the sausage, and ensures that the sausage product does not become moldy during the shelf life in the future. , no fermentation, no deterioration are also closely related.
, , .Isometric drying stage
, , lasts for - one hour. The temperature of the material loading oven quickly rises to ℃-℃ within two hours. There is no need to be afraid of the temperature. The purpose is to make fresh sausages dry within hours. The internal temperature reaches the same as the external temperature, and the heating process is also a fermentation process of seasonings and meat, which can control the meat from discoloration and taste. After the preheating time, adjust the temperature to ℃-℃. When the temperature is within the range of ℃-℃, the hot and humid air will be automatically discharged from the temperature exhaust port, and the heat pump will recover the heat. At this stage, the surface moisture has been evaporated, and the color has changed from the off-white color of the feed to light red. This stage is the color change period.
, , .Decelerated drying stage
, , lasts for - one hour, including the color development period and the shrinkage and setting period. Color development period: The temperature is controlled at ℃-℃ for - hours. The temperature is controlled. The sausage gradually turns from light red to bright red, and the casing begins to shrink. In order to prevent the surface of the casing from forming a hard shell, after the color development period, a general cooling method should be used. The heat pump host stops heating, opens the moisture discharge port to remove hot and humid air, and adds cold air for cold air drying. This can make the skin of the cured meat dry. It will drop immediately to facilitate the migration of moisture from the inside of the sausage to the surface. Shrinkage and setting period: The shrinkage and setting period lasts for - hours. During this period, the moisture content inside the sausage continues to decrease, the sausage shrinks significantly, and the appearance becomes uneven. In the middle of the shrinkage and setting period, the shrinkage and setting period begins - hours. After using Half an hour of cold air cooling is used to alleviate the contradiction between surface moisture evaporation and internal moisture migration, until the shrinkage is finalized.
, , .Rapid drying stage
, , The decisive factor of drying speed in this stage is temperature. In order to enhance the drying speed, the temperature is raised to ℃-℃, the drying time is controlled at - hour, and the relative humidity Control it at around 3, and the final humidity of cured meat drying should be controlled at below.
, , Qicheng Heat Pump Bacon
Working Principle of Dryer
, , Schematic diagram of working principle: \
, ,
, , Qicheng heat pump bacon dryer
Performance features:
, , .Intelligent equipment integrating dehumidification, heating, refrigeration, moisture removal and ventilation
, , .Using closed dehumidification and heat pump Drying method, energy saving and emission reduction, good drying quality and good sanitary conditions,, ,. Different drying modes of hot air, cold air (shade drying), hot and cold air (cold air , hot and cold air does not need to be matched , , . Not affected by the temperature and humidity of the external environment, suitable for different regions Using
, . Patented heat recovery dehumidification technology, it saves more than 3% energy than ordinary dehumidification dryers, which is the same as traditional drying technology
, .Programmable controller, touch screen human-machine interface control system, Easy to operate and use, stable performance
, .Advanced drying room design ensures stable and uniform drying conditions.
, . Modular unit design avoids frequent startup/stopping of large units and saves energy
, .Advanced dry and wet bulb calculation humidity technology, high accuracy and long life
, . The equipment is placed outside the drying room and is easy to maintain and operate
, , Suitable scope: sausage drying (sausage), bacon drying, cured fish drying, salted duck drying Dried, natural casing drying and other meat products.
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