Passed the ISO9001 quality system certification and the establishment of industrial drying industry alliance standards under the guidance of the Chinese Standardization Research Institute.
- May 03, 2019 -
The equipment and process of heat pump drying sausage can be divided into three stages: (1) sausage drying equipment equal-speed drying stage
equal-speed drying stage of sausage, which lasts 5-7 hours. The temperature of the drying room is controlled at 60-65 degrees, and the temperature of the drying room is quickly raised to 60-65 degrees within 2 hours of loading materials into the drying room, without dehumidification. Fresh sausage reaches the same temperature inside and outside in 2 hours. In the process of heating up, it is also a fermentation process of sausage condiments and meat, which can control the meat color and taste unchanged.
After 2 hours of preheating time, the humidity is adjusted in the range of 45-50%. The wet air is automatically removed by the outlet and heat pump recovers heat. After this stage, the surface moisture of sausage has been evaporated, and the color of sausage has changed from gray-white to light-red. This stage is a color-changing stage. Then the sausage is taken out of the baking room, the head and tail of sausage are inverted and suspended, and then sent to the baking room. Enter the second stage of the sausage drying process.
(2) sausage drying equipment slow-down drying stage
sausage slow-down drying stage takes 15-18 hours, this stage has two chromogenic stages and contraction finalization stage:
chromogenic stage temperature control is 52-54 degrees, time is 4-6 hours, humidity control is about 40%, during the chromogenic stage, sausage gradually changes from light red to bright red, and sausage coat opening. Contraction begins. In order to prevent the surface of the sausage from forming a hard shell, after the chromogenic period, it is necessary to adopt the method of ventilation cooling for half an hour. The heat pump mainframe stops heating, opens the outlet to discharge hot and humid air, adds cold air, and dries the sausage with cold air. This can make the surface temperature of the sausage drop rapidly, and cause the internal temperature of the sausage to be higher than the surface temperature, thus causing the direction of water diffusion and the gradient of temperature diffusion. Consistently, it is conducive to the water transfer from the inside of the water sausage to the surface.
Shrinkage setting period:
Shrinkage setting period lasts for 11-12 hours. During this period, the moisture content in sausage continues to decrease, the sausage shrinks obviously, and the appearance is uneven. The overall situation has been determined. In the middle period of contraction setting, the contraction setting period begins 5-6 hours, and the cold air cooling method is used for half an hour to alleviate the eviation of surface moisture evaporation and internal moisture. The contradiction of migration is completed by the end of contraction finalization. In the rapid drying stage of < p> (3) sausage drying equipment< p> in this stage, the decisive factor restricting drying speed is drying temperature. In order to strengthen drying speed, the temperature rises to 60-62 degrees, drying time is controlled at 22-24 hours, relative humidity is controlled at about 30%. The configuration of < p> drying room is as follows: three drying rooms are fed into fresh sausage and completed in contraction setting. The drying time in the early stage is 20-25 hours. The heating temperature reached 65 degrees within 2 hours of entering the oven.