A far-infrared temperature-controlled meat jerky oven with automatic cleaning function

Abstract

The invention discloses a far infrared temperature control slice dried meat oven with a self-cleaning function. An air inlet (4) is formed in the side surface of a stainless steel oven body and communicated with the stainless steel oven body; an air inlet valve (5) is formed in air inlet (4); a plurality of exhaust pipes (6) are distributed at the top of the stainless steel oven body, and an exhaust valve (7) is arranged on each exhaust pipe (6); the stainless steel oven body adopts a sectional type stainless steel oven body which comprises a first section oven body (8), a second section oven body (9) and a third section oven body (12), wherein a hot air circulation drying system I is arranged in a hot air layer of the first section oven body (8), a hot air circulation drying system II is arranged in a hot air layer of the second section oven body (9), and a far infrared baking system is arranged in the third section oven body (12); and a part, located in the third section oven body (12), of a conveying belt corresponds to the far infrared baking system.

Description

technical field

[0001] The invention relates to a far-infrared temperature-controlled dried meat oven with automatic cleaning function. Background technique

[0002] Dried meat is a kind of dry-cooked and thin-sliced ​​meat product made from pork by slicing, seasoning, marinating, spreading, sieving, drying, and roasting. It is a traditional delicacy in my country. Existing far-infrared roasting devices for meat jerky all adopt one-stage roasting, that is, the temperature in the oven is constant, ignoring the drying characteristics of meat products, and prone to overdrying (burnt slices) and incomplete drying (raw slices) The phenomenon of defective products increases, the yield is low, and economic losses are caused. Food spoilage is mainly caused by microbial contamination or oxidation of lipids in food. Dried meat is a dried cooked meat product with a moisture content of 13-16%, which inhibits the growth of microorganisms, so the spoilage of dried meat is mainly It is b...

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