Bacon drying process
After the material is loaded into the heat pump drying room, the temperature rises rapidly to 65°C within two hours, and it takes 5-6 hours.
Don’t be afraid of humidity. The purpose is to make the bacon reach the same temperature inside and outside within 2 hours. The heating process is also seasoning It is a fermentation process with meat,
which can control the color and taste of the meat. After the preheating time, adjust the temperature to 45°C- -50°C. When the temperature is within the range of 50°C- -55°C, the hot and humid air will be automatically discharged from the humidity outlet ,
the heat pump recovers heat. At this stage, the surface moisture has been evaporated, and the color changes from the off-white of the feed to light red. This stage is the color change period.
It lasted 15- -18 hours, through the color development period and the shrinkage setting period. The color development period: the temperature is controlled at 52°C-54°C, the time is 4- -6 hours, and the humidity is controlled at 45%. The bacon gradually turns from light red to bright red.
At this time, ventilation and cooling should be used to deal with it. The heat pump main engine stops heating, opens the moisture outlet to discharge hot and humid air, and adds cold air to dry with cold air, which can make the skin temperature of bacon drop rapidly.
Facilitates the migration of moisture from the interior of the bacon to the surface
During this period, the moisture content inside the bacon continues to decrease, the bacon shrinks obviously, and the appearance is uneven. After 5-6 hours, use a half-hour cold air cooling method to alleviate the contradiction between surface water evaporation and internal water migration, and the process is completed.
