Drying is a very critical part of the production of cured meat. In order to avoid the hard surface and scab on the meat surface and accelerate the internal moisture diffusion, the temperature and humidity in the drying process need to be adjusted in sections. The advanced variable frequency control system can not only achieve the drying curve control, but also the multi-terminal application allows users to view and adjust the drying process anytime, anywhere.

Smoke is one of the main methods for the processing of meat products. Many meat products such as Western-style meat products such as enema, ham, bacon, traditional Chinese famous cuisines, Tiandeju smoked chicken, Beijing smoked pig's head meat, ditch-gang chicken, Xinjiang smoked horse Meat, etc. must be smoked. Smoke can remove the smell of meat products, while having bactericidal and anti-oxidant effect, extending the storage period and shelf life.

However, there are some unavoidable problems with traditional smoked bacon, such as long process cycles, difficulty in continuous production of equipment, and unstable manual product quality. In addition, the traditional smoked bacon will have a certain amount of 3,4-benzopyrene and formaldehyde after it is smoked with wood chips. Both have a certain degree of carcinogenicity, and there is a certain pollution to the environment. Taking into account the growing demand from consumers for bacon quality, traditional bacon drying methods need to be improved.

Taking into account that most companies today have adopted a new drying method to replace the traditional smoke oven drying, such as high-frequency vacuum drying, solar drying, heat pump drying and so on. However, vacuum high-frequency drying and solar drying have high technical difficulties and investment costs. As a stable, low-energy clean energy, heat pump drying has been widely used. For consumers, in addition to carcinogenic materials, the most prominent disadvantage of traditional bacon is the problem of scabbing and dryness on the skin of the product, which seriously affects the taste of the product. At present, the domestic heat pump drying process is to heat-sink the fresh meat and heat-pump it. After the moisture is reduced to 45%, it enters the green smoke stage and is finally vacuum-packed. Since there is no obvious constant speed stage during the drying process of the meat product, it is necessary to adjust the control of the drying temperature and the humidity in stages so as to ensure that the dried product has a compact structure, a full color and a suitable hardness.

In the era of rapid development of science and technology, frequency conversion technology provides more operability and convenience for various industrial production processes. In the process of heat pump drying, the combination of frequency conversion technology and terminal Internet technology not only can realize automatic control of the whole process, but also preset temperature and humidity curves. The biggest bright spot lies in realizing multi-terminal real-time control. Users can monitor and adjust the drying process through vehicle terminals, PC personal computers, mobile phones and tablets.

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