Why do we need to dry the tripe?
After drying, a crispy outer layer will form on the surface, while the inside will maintain a tender and smooth taste, and add some fragrance.
This means an increase in price and sales.
Preparation stage: After cleaning, cut it into appropriate sizes and evenly spreading it on a grid tray; you can also hang the entire tripe on hanging cart.
Low-temperature drying: The temperature is 35℃, the humidity is within 70%, and it is dried for about 3 hours. Low-temperature drying at this stage helps to keep good shape .
Heating and dehumidification: Gradually increase the temperature to 40℃-45℃, reduce the humidity to 55%, and continue drying for about 2 hours. At this time, the tripe will begin to shrink and the moisture content will be significantly reduced.
Enhanced drying: Adjust the temperature to about 50℃, set the humidity to 35%, and dry for about 2 hours. At this time, the surface of the tripe is basically dry.
High temperature drying: Raise the temperature to 53-55℃ and reduce the humidity to 15%. Be careful not to raise the temperature too fast.
(Here is a general process, it is best to set the specific drying process according to customer needs)
Cooling and packaging: After drying, let the tripe stand in the air for 10-20 minutes, and seal it in a dry environment after cooling.
Through the above steps, you can ensure that the tripe maintains good quality and taste during the drying process.
Post time: Jan-10-2025
