Smoke is one of the main means of processing meat products. Many meat products such as Western-style meat products such as enema, ham, bacon, traditional Chinese eat Tiandeju smoked chicken, Beijing smoked pig head meat, ditch gang smoked chicken, Xinjiang smoked horse Meat and so on are all smoked. Smoke can remove the astringency in meat products, while having bactericidal and antioxidant effects, prolonging storage and shelf life.
However, traditional smoky bacon has some unavoidable problems, such as long process cycle, simplistic equipment, continuous production, and unstable quality of hand-operated products. In addition, traditional smoky bacon will have a certain amount of 3,4-benzopyrene and formaldehyde after being smoked with wood chips, which have certain carcinogenicity and cut certain pollution to the environment. Considering that consumers are increasingly demanding the quality of bacon, traditional bacon drying methods need to be improved.
Considering that most companies today adopt a new drying method to replace traditional smoke oven drying, such as vacuum high-frequency drying, solar drying, heat pump drying and so on. However, vacuum high-frequency drying and solar drying are high in terms of technical difficulty and investment cost. As a clean energy source that stabilizes low energy consumption, heat pump drying has been widely used. For consumers, in addition to carcinogenic materials, the most prominent shortcoming of traditional bacon is the problem of scarring and hardening of the product's epidermis, which seriously affects the taste of the product. At present, the domestic heat pump drying process is to freeze the fresh meat and then heat pump to dry it. After the water is reduced to 45%, it enters the green smoking stage and is finally vacuum-packed. Since there is no obvious constant speed stage in the drying process of meat products, it is necessary to adjust and control the drying temperature and humidity in stages to ensure that the dried finished product has a compact structure, full color and hardness.
In the era of rapid development of technology, frequency conversion technology provides more operability and convenience for various industrial production processes. In the heat pump drying process, by combining the frequency conversion technology with the terminal Internet technology, not only the whole process automatic control, but also the preset temperature and humidity curve can be realized. The biggest bright spot is that real-time control of multiple terminals can be realized. The user can monitor and adjust the drying process through the vehicle terminal, PC personal computer, mobile phone and tablet.
However, traditional smoky bacon has some unavoidable problems, such as long process cycle, simplistic equipment, continuous production, and unstable quality of hand-operated products. In addition, traditional smoky bacon will have a certain amount of 3,4-benzopyrene and formaldehyde after being smoked with wood chips, which have certain carcinogenicity and cut certain pollution to the environment. Considering that consumers are increasingly demanding the quality of bacon, traditional bacon drying methods need to be improved.
Considering that most companies today adopt a new drying method to replace traditional smoke oven drying, such as vacuum high-frequency drying, solar drying, heat pump drying and so on. However, vacuum high-frequency drying and solar drying are high in terms of technical difficulty and investment cost. As a clean energy source that stabilizes low energy consumption, heat pump drying has been widely used. For consumers, in addition to carcinogenic materials, the most prominent shortcoming of traditional bacon is the problem of scarring and hardening of the product's epidermis, which seriously affects the taste of the product. At present, the domestic heat pump drying process is to freeze the fresh meat and then heat pump to dry it. After the water is reduced to 45%, it enters the green smoking stage and is finally vacuum-packed. Since there is no obvious constant speed stage in the drying process of meat products, it is necessary to adjust and control the drying temperature and humidity in stages to ensure that the dried finished product has a compact structure, full color and hardness.
In the era of rapid development of technology, frequency conversion technology provides more operability and convenience for various industrial production processes. In the heat pump drying process, by combining the frequency conversion technology with the terminal Internet technology, not only the whole process automatic control, but also the preset temperature and humidity curve can be realized. The biggest bright spot is that real-time control of multiple terminals can be realized. The user can monitor and adjust the drying process through the vehicle terminal, PC personal computer, mobile phone and tablet.
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