Western Flag Cold Air Drying Room
Salted duck is very popular among consumers due to its unique flavor. However, the production process of salted duck is complicated, usually the marinating time is more than 7 days, and the drying time is 20-30 days. The production cycle is long, the product quality is unstable, and it can only be produced in winter, so the production efficiency is low.
After using the Western Flag cold air drying room: the problem of seasonal production of salted duck is solved, year-round production is achieved, the drying time is shortened to 3 days, the processing and production cycle is shortened, production efficiency is improved, and production costs are reduced. The nutritional and hygienic quality of salted duck has been greatly improved, and it has a strong market competitive advantage.
The working process of the Western Flag cold air dryer is to simulate the natural air drying environment of low temperature, low humidity and high wind speed in autumn and winter in an insulated warehouse to quickly dehydrate and dry meat products at low temperature. It is isolated from the outside air, has good sanitary conditions and does not require a dehumidification device. , the operating cost is lower than that of hot air drying, and the excess heat is dissipated to the outdoors through water or wind.
The dry and wet winds in the drying room alternately circulate, and the moisture on the surface of the duck continues to evaporate with the cyclic convection of dry and wet wind, and is discharged from the duck's body, causing the phenomenon of "sweating". Then it is quickly blown by the cold wind, and the moisture on the surface of the duck is quickly taken away. It is discharged to the outside of the drying room. Through the repetition of the above process, the moisture content of the salted duck gradually decreases until the drying is completed.
Post time: May-09-2021
