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Energy-saving drying method for cured meat product

A drying method and product technology, which is applied in the direction of drying and preserving meat/fish, food processing, etc., can solve the problems of large energy consumption and high pollutant discharge, achieve the effects of reducing energy consumption, reducing pollution discharge, and improving energy utilization rate

Inactive Publication Date: 2010-11-10
GUANGZHOU INST OF ENERGY CONVERSION - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome some shortcomings such as large energy consumption and high pollutant discharge in the drying process of the existing preserved meat products, and provide an energy-saving drying method for preserved meat products

Method used

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  • Energy-saving drying method for cured meat product
  • Energy-saving drying method for cured meat product
  • Energy-saving drying method for cured meat product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An energy-saving drying method for Cantonese-style sausages, comprising drying the main body of a baking room, the drying method comprising the following steps:

[0031] Step (1), fast dehumidification process: hang the sausages in the dry baking room, which is composed of a house with heat insulation and a glass top, an air distribution system, a heater 50, a ventilation door, and a circulating fan (frequency conversion reversible fan) )40 and various pipelines; turn on the heater, set the temperature of the drying room to 46 degrees, the relative humidity to 45%, and the drying time to 10 hours. Adjust it to about 8 m / s, control the air distribution system, open the ventilation door, and quickly dehumidify the sausage products in the early stage. The cured meat products will quickly discharge the moisture with the air through the convection heat exchange with the hot air in the drying room drying oven;

[0032] Step (2), balanced drying process: after drying for 10 h...

Embodiment 2

[0035] The Cantonese-style energy-saving drying method for cured fish includes drying the main body of the baking room. The specific steps are as follows:

[0036] Step (1) Quick dehumidification process: hang the cured fish products in the dry baking room, which is composed of a house with heat preservation and a glass top, an air distribution system, a heater 50, a ventilation door, and a circulating fan (frequency conversion reversible Fan) 40 and a system composed of various pipelines; turn on the heater and set the temperature of the drying room to 51 degrees, the relative humidity is 50%, and the drying time is 6 hours. Adjust the wind speed to about 6 m / s, control the air distribution system, open the ventilation valve, and quickly dehumidify the cured fish products in the early stage;

[0037] Step (2) After drying for 6 hours, the temperature of the oven is adjusted to 53 by a heating device, the relative humidity is 35%, and the drying time is 20 hours. Then, accordin...

Embodiment 3

[0042] Cantonese-style bacon energy-saving drying method, including drying the main body of the baking room, the specific steps are as follows:

[0043] Step (1) Quick dehumidification process: hang the bacon products in the dry baking room, which is composed of a house with heat insulation and a glass top, an air distribution system, a heater 50, a ventilation door, and a circulating fan (frequency conversion reversible fan) ) 40 and various pipelines; turn on the heater, set the temperature of the drying room to 48 degrees, the relative humidity to 48%, and the drying time to 8 hours; Adjust it to about 7 m / s, control the air distribution system, open the ventilation valve, and quickly dehumidify the cured fish products in the early stage;

[0044] Step (2) After drying for 8 hours, the temperature of the baking room is adjusted to 54 degrees by a heating device, the relative humidity is 38%, and the drying time is continued for 23 hours. Then, according to the temperature ...

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Abstract

The invention discloses an energy-saving drying method for cured meat products, which comprises a drying and baking main body. The drying method comprises the following steps that: (1) cured meat products required to be dried are hung in the drying and baking room with first preset air flow and first preset temperature, a ventilation door is opened, and the cured meat products exchange heat with hot air in the drying and baking room through convection to rapidly drain moisture out of the drying and baking room along with air; (2) after the moisture is rapidly drained in first preset drying time, the temperature of the drying and baking room is adjusted to second preset temperature, and the drying air flow in the baking room is adjusted to second preset air flow according to the change of humidity in the baking room to keep the drying rate of the cured meat products at certain gradient; and (3) after the balanced drying of the cured meat products in the second preset drying time, the ventilation door is opened, the temperature of the drying and baking room is reduced to third preset temperature, and hot air with third preset air flow is kept to flow in third preset drying time to enable the cured meat product to be well shrunk.

Description

technical field [0001] The invention relates to the technical field of drying preserved meat products, in particular to an energy-saving drying method for preserved meat products. Background technique [0002] For the drying method of cured meat products, there are mainly two kinds of natural ventilation drying method and large air volume air heating drying method at present. The first is natural ventilation and drying. This method uses the natural flow of wind in the air to dry the cured meat products, but the drying cycle is long and greatly affected by the weather. The quality of the dried products is uneven, the color is not good, and the quality cannot be guaranteed; the second is Large air volume air heating and drying, this drying method requires a large amount of heat source supply and high-power fans, high energy consumption, serious waste, easy to generate noise pollution, blind areas and dead angles in the drying process, resulting in unstable baking quality of wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/03
CPCY02P60/85
Inventor 柳青郭华芳鲁涛
Owner GUANGZHOU INST OF ENERGY CONVERSION - CHINESE ACAD OF SCI
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