The weather is not suitable for cooking bacon. Is there any way to dry it?

1, cut the meat into strips, and the size should be appropriate. (The size of the drying space, the temperature and power of the dryer should be considered here. ).

2. Punch holes in the fresh meat, so that it can help the seasoning to taste more when adding seasoning in the later stage, and finally put on cotton thread.

3. Add a proper amount of salt to the meat and sprinkle pepper evenly (pepper can be added or not).

4. Finally, it can be dried.

Traditional drying mode

Generally, in the traditional bacon production process, bacon is smoked or dried with cigarettes, which has many shortcomings. For example, if fumigation is not in place, bacteria will breed in it, resulting in bad taste of bacon inside.

New drying mode

The new dried bacon is dried by air heat pump dryer, which is a new energy-saving dryer. Its principle is based on the principle of inverse Carnot cycle, that is, the compressor is used to make the working medium in the evaporator evaporate after passing through the expansion valve and absorb a lot of heat from the outside air. When the gaseous working medium is compressed by the compressor into high-temperature and high-pressure gas, and then enters the condenser to release heat, the heat released by the condenser can be transferred to the bacon, and the bacon can be made after the above-mentioned circulating heating.

Using bacon dryer

The use of heat pump bacon dryer has high thermal efficiency and saves electricity. The circulating fan is powered by two high-pressure fans, which has sufficient penetration ability. The material is heated evenly. The controller of bacon drying equipment adopts high-precision digital sensor, which can accurately detect the temperature and humidity value, set multiple temperature sections to complete the whole baking process, and modify the set parameters at any time, with accurate control; Save electricity and achieve the overall energy-saving effect.

Intelligent operation, unattended throughout.

Good drying effect:

During the drying process, the material does not deform, crack, change color, deteriorate or oxidize, and it is completely dried, with good rehydration after drying, less loss of nutrients and long storage period. Compared with any traditional drying equipment, it can protect the color, fragrance, taste, individual morphology and effective components of dried products more effectively.

setup parameter

Start intelligent parameter setting:

One-step drying and preheating at 50-60 DEG C,

The second step is high temperature drying and a large amount of water removal stage, box-type bacon dryer, the temperature is about 65℃,

Thirdly, drying at a constant temperature of 60 DEG C, and controlling the relative humidity below 50%. When the water content is reduced to about 65438 05%,

In the fourth cooling stage, the drying time is about 5 hours, and the water content is about 8%. After the yuba enters the normal temperature, the whole drying procedure is completed.