1.Cut the meat into strips, the size should be appropriate.In addition, the size of the drying space, the temperature of the dryer, the power, etc. should be consideredas well.
2.Poke holes in the fresh meat, so that it can help the spicesinfiltrateinto the meat and make the meat become more flavorful. Finally, use the cotton thread to tie it up.
3.Add appropriate salt to the meat, andspread thechili (with or without chili) on the meat evenly.
At first, you should start to set the intelligent parameter. For the drying process, the first step is drying and preheating, the temperature is set at 50-60°C. The second step is the high temperature drying stage, there is a large number of moisture removed, and the temperature of the box-type bacon dryer is about 65 ℃. In the third step, the constant temperature drying stage is 60°C, the relative humidity is controlled below 50%, and the moisture content is reduced to about 15%. In the cooling down step, which is the last step, the drying time is about 5 hours, the water content is about 8%. After the bacon cools down and reaches the drying room temperature, the whole drying process is completed.
Traditional drying mode
Generally, in the traditional bacon production process, smoke is used to making bacon. This has many drawbacks. For example, if the smoke process is not sufficient, bacteria will grows, which will cause the bacon inside taste bad.
The benefits of using a bacon dryer
The heat pump bacon dryer has high thermal efficiency and saves electricity. The circulating fan is powered by two high-pressure fans and has sufficient penetration capacity. Make the material heated evenly. The control instrument of the bacon drying equipment adopts high-precision digital sensors, which can accurately detect the temperature and humidity values. Multiple temperature sections can be set to complete the entire baking process, and the parameters can be modified at any time for accurate control. It is power saving, which could achieves overall energy saving effect. Meanwhile, it is intelligent operation, and is unattended throughout the whole drying process.
During the drying process, the material will not be deformed, cracked, discolored, deteriorated, oxidized. The bacon could be dried thoroughly, with good rehydration after drying, and there is less loss of nutrients, and the bacon has long storage period. It protects the color of the dried material, which is more effectively than any traditional drying equipment. In addition, it could keep the aroma, taste, individual form and active ingredients of the dried bacon.