Beef goes through three drying stages during the drying process
1. Warm-up phase
Within two hours after the beef is loaded into the drying room, the temperature rises rapidly to 60 to 65 degrees.
At this time, there is no need to dehumidify and dry for 5 to 6 hours. This process is mainly a fermentation process,
to control the beef from changing color and taste. This is what we usually call the preheating stage. After the preheating time,
adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%.
2. Uniform drying stage
This stage is mainly the control of the color development period and shrinkage setting period. The temperature is controlled between
52 and 54 degrees, the humidity of the beef is controlled at about 45%, and the drying time is 3 to 4 hours. The beef gradually turns from
light red to When it is bright red, the beef begins to shrink. At this time, we must pay attention to the changes in the surface of the beef.
If appropriate, we can dry it alternately between cold and hot, and the effect will be better.
3. Rapid drying stage
This stage is mainly temperature control. In order to strengthen the drying speed, the temperature should be raised to between 60 and 65
degrees, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 35%.
Humidity is controlled below 15%.
At this time, after these three drying stages, the moisture content of the beef is about 15%, which is suitable for long-term storage.
Generally, in an indoor environment with a temperature of 40°C and a temperature of about 60%, a batch of beef can be dried in about 36 hours.
At this time, it can be seen that the color of the beef is dark red, and it feels dry and slightly hard when pinched.
After the beef meets the requirements, some condiments need to be prepared to make the beef taste better.
