After the material is loaded into the heat pump drying room, the temperature quickly rises to 65°C within two hours, and will lasts for 5-6 hours. The purpose is to make the bacon reach the same temperature inside and outside within 2 hours. The heating process is also a seasoning and meat fermentation process. After preheating, you could adjust the temperature to 45℃- -50℃. when the temperature is within the range of 50℃- -55℃, the hot and humid air will be automatically discharged from the exhaust port, and the heat pump recovers heat. At this stage, the surface water of the pork meat has been evaporated, and the color turns from grayish white to light red. This stage is the color transition period.
During the color development period, the temperature is controlled at 52℃-54℃, the time is 4-6 hours, and the humidity is controlled at 45%. After 15-18 hours, the color development process and the shrinkage process has been completed, the bacon gradually turns from light red to bright red. At this time, ventilation and cooling method shall be used, and the heat pump host stops heating. The moisture outlet to discharge the hot and humid air shall be opened, and cold air shall be added as well. All of these steps could lower the bacon skin’s temperature rapidly, which is conducive to migrate the moisture inside the bacon to the surface.
During this period, the moisture content inside the bacon continues to decrease, the bacon shrinks significantly, and the appearance appears uneven. After 5 to 6 hours, the cold air cooling method is adopted for half an hour to alleviate the contradiction between surface water evaporation and internal water migration.
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