Meat product drying device

Abstract

The invention discloses a meat product drying device which comprises a shell and a conveying device, wherein an internal space of the shell is longitudinally divided into two regions, namely a drying region and a cooling region; the drying region is longitudinally divided into three regions along the shell, the first drying region is a pre-dewatering region, the second drying region is a dewatering region, and the third drying region is a forced dewatering region; the third drying region is adjacently connected with the cooling region; a plurality of infrared generators are longitudinally arranged in each of the first, second and third drying regions to heat meat products to be dried in the shell; a cooling device is arranged in the cooling region; the conveying device is used for conveying the meat products to be dried and longitudinally runs through the internal space of the shell along the shell, so that the meat products to be dried enter the shell from one end of the shell, pass through the drying regions and the cooling region in sequence and penetrate out of the other end of the shell. The device can be used for continuously producing dry meat products on a large scale, and both the drying efficiency and the product quality are improved.

Description

technical field [0001] The invention relates to the meat processing industry, in particular to a meat product drying device. Background technique [0002] At present, in the drying process of meat products, the most commonly used methods are natural air drying and hot air / drying room drying. Although the former consumes less energy, it takes a long time, and the product is easily polluted by the external environment, and the product quality is poor; although the latter has improved product quality, it still consumes more time and energy, and the continuous The chemical production is relatively low, and it is not easy to achieve mass production. These two methods mainly transfer heat through hot air, the heat transfer efficiency is low, and the surface of the material is easy to scab during the heating process, which hinders the loss of internal water and reduces the rate of water loss. In addition, microwave drying is also used to dry meat products, but its drying efficien...

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Problems solved by technology

Although the former consumes less energy, it takes a long time, and the product is easily polluted by the external environment, and the product quality is poor; although the latter has improved product quality, it still consumes more time and energy, and the continuous Low chemical production, difficult to achieve mass production

These two methods mainly transfer heat through hot air, the heat transfer efficiency is low, and the surface of the material is easy to scab during the heating process, which hinders the loss of internal moisture and reduces the rate of water loss.

In addition, microwave drying is also used to dry meat products, but its drying efficiency is low for materials with high moisture content, the surface is easy to burn, the product color loss is serious, and the equipment cost is high, so it is not easy for industrial production

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