Sausage drying process
During the drying and dehumidification process, in order to ensure that the sausage will not be deteriorated or mold during the future shelf life, the moisture in the sausage material shall be removed, and the original color, fragrance, taste, shape and other sensory indicators in appearance shall be retained as well. All of the aforesaid are closely related to drying and dehumidification. The traditional sun-dried preserved meat needs to rely on autumn wind and natural sunlight, and it usually takes 15 days to dry. In bad weather, the preserved meat will have a greasy smell, and improper handling will make the preserved meat become rancid, which is easy to be mold and deteriorated.
(1) Preheating treatment
After putting the bundled sausage into the heat pump drying room for over two hours, the temperature quickly rises to 60°C-65°C without dehumidification. The main purpose of this process is to function as a fermentation process to prevent the meat from changing color and taste. After the preheating, the temperature shall rise to 45℃-50℃, and the humidity shall be controlled within the range of 50-55%.
Note: When the sausage is dried, the temperature should not be too high. When the temperature is higher than 65C, the sausage will drip oil. Moreover, if the temperature is higher than 68℃ for a long time, the sausage will be rotten.
(2) Getting into shape
During this period, the temperature is controlled at 52℃- -54℃, the humidity is controlled at about 45%. The sausage gradually changes from light red to bright red, and the casing begins to shrink. At this time, pay attention to the appearance of hard shells. It would be advisable to dry the sausage alternately with cold and hot air.
The main restrictive factor at this stage is temperature. In order to strengthen the drying speed, the temperature should be increased to 60℃-62℃, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 38%. The humidity of the sausage in the final drying process shall be controlled below 17%.
After adjusting the drying equipment indicators of Shuntec drying equipment in the above stages, the baked sausage has a smooth color, which are appeared in natural red, and has compact structure and flexible bending. The cut surface of the sausage is smooth and has no holes and no impurities. The texture is good and the meat has a tangy aroma, which not only enhances the baking crystal quality of the sausage but also increases the yield. Meanwhile, it also saves time and effort, and is no longer affected by the weather.
Sausage is not only a drying process, but also a process of fermenting the sauce. A good sausage usually takes 40 hours to bake. Starch-added sausages must be dried in high temperature and a lot of moisture shall be removed in the early stage, and preliminary drying effect must be achieved in the first 10 hours.