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    How to use the dryer bacon?

    2016/8/30??????view:
    Sausage drying machine:
    1, the material into the drying room, the temperature quickly rose to 65 to 60 degrees, do not have to wet. This process is a fermentation process, control the color and flavor of meat. After preheating, the temperature to 50 to 45 degrees, humidity control in 50% to 55%.

    2, temperature control in 52 to 54 degrees, humidity control in about 45%, the time for 3 to 4 hours, sausage gradually from light red turn bright red, sausage began to shorten, then we must pay attention to shell can be hot and cold to replace the use of good effect.

    3, the main constraint is the temperature, in order to strengthen the dry speed, temperature to increase to 62 to 60 degrees, the drying time control in 10 to 12 hours, the relative humidity control in about 38%. Sausage drying to the water required in the final.
    Our company produces the bacon drying machine can according to different customer request, replace the use of cold and hot air to dry cool bacon, the lowest temperature is 10 degrees centigrade, the highest air temperature is 70 DEG C.
    Equipment using touch screen intelligent control, can be divided into 10 times, set the different temperature, different humidity, drying time, time, such as wet......

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