On July 11, Guoxin delivered a large sausage dryer to Sichuan Province.

There are many flavors of sausage, and there are many ways to make it. It is one of the favorite foods of everyone. But do you know how a good sausage is dried? What else should we pay attention to when eating sausages healthily? Now let's introduce the processing process of sausages and how the sausage dryer bakes delicious sausages?​​



During the drying and dehumidification process of the sausage, it is not only necessary to remove the moisture in the material, but also to retain the original color, aroma, taste, shape and other sensory indicators in appearance, to ensure that it will not deteriorate, not moldy, or moldy in the future storage and shelf life. No fermentation, so these are closely related to drying and dehumidification. The traditional sun-dried bacon needs to rely on dry autumn wind and natural sunlight. It usually takes 15 days to dry. If the weather is bad, the bacon will have a greasy smell, and even if it is not handled properly, it will even have a hara-flavored smell, which is easy to mildew and deteriorate. Today, I will introduce to you the new heat pump sausage dryer to dry sausages, which has unique flavor, stable quality and longer storage period.

1) Preheating treatment:

It took 5 to 6 hours, and within two hours after the bundled sausages were put into the heat pump drying room, the temperature quickly rose to 60 to 65 degrees, without dehumidification. This process is mainly a fermentation process to control the meat from discoloration and flavor. This is what we call the warm-up phase. After the warm-up time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%. Note: The temperature should not be too high when the sausage is dried, and the sausage will drip oil when it is higher than 65 degrees. And if the temperature is higher than 68 degrees for a long time when the sausage is dried, the sausage will rot.

2) Stereotype:

Master the control of the coloring period and the shrinking and setting period. The temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The sausage gradually turns from light red to bright red, and the casing begins to shrink. Be sure to pay attention to the appearance of the hard shell, which can be used alternately between hot and cold, and the effect is good.

3) Intensive drying:

The main restrictive factor at this stage is temperature. In order to strengthen the drying speed, the temperature should be raised to 60 to 62 degrees, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 38%. The final drying humidity of the sausage is controlled below 17%.

After the debugging and control of the drying equipment indicators in the above-mentioned stages, the baked sausages are smooth in color, natural red, white in fat, uniform in stripes, close-fitting, compact in structure, and flexible in bending; the cut surface is smooth without voids and impurities. The texture is good, and the meat is fragrant, which not only improves the drying quality of the sausage, but also increases the output, saves time and effort, and is no longer affected by the weather.

There are a few things to keep in mind when drying:

Note 1: The sausage is not only a drying process, but also a process of fermenting and flavoring the sauce. A good sausage usually takes 40 hours to dry.

Note 2: The sausage added with starch must be high temperature and a lot of moisture in the early stage, and the first 10 hours should be initially dried.

Note 3: The sausage dryer can dry bacon, bacon, bacon, bacon, mutton, beef and other meat products at the same time.

Note 4: Many people like DIY homemade sausages, but sausages cannot be eaten fresh. In addition to the longer time and more delicious taste, the most important thing is that the nitrite reaches the highest value in 7~14 days. After 2 weeks, the content began to decrease, and after 20 days, the content decreased to a minimum. Therefore, it is recommended that if the sausage is dried at home, it is best to eat it after 20 days.