Cured meat is a traditional Chinese food, which is usually made by pickling, drying or drying meat ingredients such as pork.The procedure for drying cured meat usually includes the following key stages, which are designed to ensure that cured meat is dried evenly and efficiently while maintaining its unique flavor and texture.
1.First stage
After pushing the drying cart into the drying room, the heat-up begins and is set for two hours. Allow the internal temperature of the drying room to warm up quickly to 65°C. The heating process is also the seasoning and fermentation process, which can keep the bacon from changing color or taste.
Set the temperature to 45°C-50°C and the time to 5-6 hours. At this stage, the water on the surface of the bacon has evaporated and the color changes from off-white to light red.
3. third Stage
Control the temperature between 52℃ and 54℃, humidity 45%, time 4 to 6 hours. At this time, the bacon gradually changes from light red to dark red. At this time, it is necessary to ventilate and cool down the temperature, the heater stops heating, opens the humidity vent to discharge the humidity and heat, and joins the fresh air for drying, so as to make the surface skin of the bacon cool down rapidly, which is conducive to the migration of moisture from the inside to the outside surface. The rest of the time is the period of shrinkage and solidification, the internal moisture of bacon is decreasing, the bacon shrinks obviously, and the appearance appears uneven.
4.Fourth stage
After another 5-6 hours, the cold air cooling method is used for half an hour to ease the contradiction between the evaporation of surface moisture and the migration of internal moisture.
Western Flag Drying Room Hanging Drying Room is well-known in the industry for its intelligent control and precise temperature control. Welcome to consult and visit the factory.
Post time: Jul-22-2024
