Waxy flavor drying
Release time:
Waxy flavor drying
It can be applied to: bacon, sausages, fish, duck and other bacon drying; The wax flavor after drying by heat pump dryer has good taste, beautiful appearance, unique flavor and low drying cost. The sausage drying process not only removes the moisture in the material to make it reach the standard water content of the finished product, but also affects the color, taste, shape (appearance) and other index requirements of the sausage, which is closely related to the non-mold, fermentation and non-deterioration of the sausage product during the shelf life in the future.
Wax flavor drying process:
1) The baking room quickly rises to 60 °C, and then put in the sausage to quickly raise the temperature to 60 °C, and dry for 4-5 hours to let the sausage have a fermentation process, so as to ensure the flavor and aroma.
2) Temperature control at about 55 °C, is the deceleration drying stage, color period and shrinkage period of control, humidity control at about 45%, time 4-5 hours, sausage gradually from light red to bright red, casing began to shrink, the surface has uneven, red and white tones, at this time must pay attention to the appearance of hard shell, once the hard shell appears it is difficult to remove the moisture inside the sausage, resulting in the outside dry inside is not dry, It can be used alternately between hot and cold for better results.
3) The temperature should be raised to 58-60 degrees, the drying time is controlled in 10-12 hours, which is the rapid drying stage, the main constraint of this stage is temperature, in order to strengthen the drying speed, the relative humidity is controlled at about 38%, and the final drying humidity of the sausage is about 17%.
E-mail: huangkenjiao@23232836.com
Phone: +86 13713829157
WhatsApp: 8613713829157