Low temperature baking apparatus for meat jerky and method thereof

Abstract

The application relates to the field of food processing technology, in particular to a low-temperature baking equipment for meat biscuits and a method thereof; the baking equipment comprises a baking box body, a rest plate is detachably arranged in a containing cavity of the baking box body, the rest plate divides the containing cavity into an upper cavity and a lower cavity, a first through hole in a rectangular array is arranged on the rest plate, and the interval between two adjacent first through holes is a; a lifting block capable of lifting up and down is arranged in the upper cavity, the lifting block is connected with a lifting driving element for controlling the lifting up and down of the lifting block, a heating cavity is arranged in the lifting block, a heating device is arranged in the heating cavity, a wind guide needle pipe in a rectangular array is arranged at the lower part of the lifting block, and the interval between two adjacent wind guide needle pipes is 2a; the wind guide needle pipe comprises an air inlet part, an air guide part and an air outlet part arranged in sequence from top to bottom; through the improvement of the baking equipment and the baking method for the meat biscuits, the moisture and the grease in the meat biscuits with a thickness greater than 5 mm are uniformly and fully diffused, and the taste of the meat biscuits is improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a low-temperature roasting equipment and method for dried meat. Background Technology

[0002] The principle of existing meat jerky baking equipment is usually to blow hot air directly onto the surface of the meat jerky. Most existing meat jerky products are usually 1-2mm thick, because thinner jerky can ensure uniform dehydration. However, increasing the thickness of the meat jerky can improve chewiness and increase the concentration of meat flavor substances such as pyrazines and furans, thereby improving the taste of the meat jerky. However, increasing the thickness of the meat jerky makes the baking process more difficult, especially for meat jerky products that are thicker than 5mm. With the traditional surface hot air baking process, the dehydration rate of the surface of the meat jerky will be greater than the dehydration rate of the inside of the meat jerky. This will cause the surface of the meat jerky to form a dense hard shell, which will prevent the internal moisture and oil from diffusing outward. This results in a charred exterior and a wet interior. The internal moisture is sealed in, which makes it easy for microorganisms to grow. The molten fat inside flows back to the center due to the pressure difference, forming a greasy core layer, which affects the taste of the meat jerky. Summary of the Invention

[0003] The technical problem to be solved by the present invention is: how to improve the baking equipment and baking method of meat jerky so that the moisture and oil inside meat jerky with a thickness greater than 5mm can be evenly and fully diffused, thereby improving the taste of meat jerky.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0005] A low-temperature roasting device for dried meat includes a roasting chamber. A shelf is detachably installed within the chamber's receiving cavity, dividing the chamber into an upper chamber and a lower chamber. The shelf has a rectangular array of first through holes, with a spacing 'a' between adjacent through holes. The upper chamber contains a liftable lifting block connected to a lifting drive for controlling its movement. The lifting block has a heating chamber inside, containing a heating device. The lower part of the lifting block has a rectangular array of air guide needles, with adjacent air guide needles... The spacing between the tubes is 2a; the air guide needle tube includes an air inlet, an air guide, and an air outlet arranged sequentially from top to bottom. The air inlet is connected to the heating chamber. The air inlet and the air outlet are provided with trumpet-shaped conical openings. The side wall of the air guide is provided with an array of air guide holes. The baking equipment also includes a circulation connecting pipe. The beginning of the circulation connecting pipe is connected to the lower chamber, and the end of the circulation connecting pipe is connected to the heating chamber. The circulation connecting pipe is connected to an air pump. A cooling device is provided at the bottom of the lower chamber. The lower chamber is connected to a drain pipe. A temperature controller is provided inside the heating chamber.

[0006] The bottom of the lifting block is provided with elastic pressure blocks arranged in an array. Each elastic pressure block includes a pressure block body and an elastic element connected to the upper end of the pressure block body. The upper end of the elastic element is fixedly connected to the bottom of the lifting block.

[0007] In the first state, the air guide needle tube is located directly above the shelf, and the lower end of the elastic block is lower than the lower end of the air guide needle tube; in the second state, the lower end of the air guide needle tube passes through the first through hole and is located below the shelf.

[0008] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the diameter of the first through hole is 1-2 mm; the outer diameter of the air guide needle tube is 0.3-0.6 mm; and a is 5-10 mm.

[0009] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the interval between two adjacent air guide holes is 0.5-1mm, and the inner diameter of the air guide hole is 0.5-1mm.

[0010] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the air outlet of the air guide needle tube is provided with an inclined needle tip structure.

[0011] Furthermore, in the aforementioned low-temperature roasting equipment for dried meat, the bottom of the lower chamber is an inclined surface with an inclination angle of 20-40 degrees, the cooling device is an evaporator coil of a refrigeration equipment, the drain pipe is connected to the bottom end of the inclined surface, and the beginning of the circulation connection pipe is located above the drain pipe.

[0012] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the heating device is a resistance heating tube.

[0013] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the circulating connecting pipe includes a rigid pipe section and a flexible pipe section. The flexible pipe section is spirally arranged between the lifting block and the upper part of the baking chamber, while the rigid pipe section is arranged outside the baking chamber. The flexible pipe section is used to communicate with the heating chamber and the rigid pipe section.

[0014] Furthermore, in the aforementioned low-temperature baking equipment for dried meat, the lifting drive component is a vertically arranged cylinder, hydraulic cylinder, or electric cylinder.

[0015] This invention also relates to a method for baking meat jerky, based on the aforementioned low-temperature baking equipment for meat jerky, the baking method comprising the following steps:

[0016] Adjust to the first state;

[0017] Turn on the heating device and air pump to circulate the airflow in the baking oven and preheat the temperature in the heating chamber to 70-75℃.

[0018] Lay the sliced ​​and marinated pork slices flat on the shelf, close the box door, and control the lifting drive to move the lifting block downwards so that each air guide needle passes through the pork slices and the corresponding first through hole, i.e., the second state.

[0019] Continue heating with the heating device to keep the temperature inside the heating chamber between 80-85℃. At the same time, turn on the cooling device and continue for 30-45 minutes. Then, turn off the heating device and increase the power of the cooling device to gradually reduce the temperature inside the heating chamber to 65-70℃.

[0020] Control the lifting drive to move the lifting block upward and adjust it to the first state. In the first state, the air guide needle tube is located directly above the shelf. In the first state, the heating chamber temperature is maintained at 65-70℃ and baking continues for 30-45 minutes.

[0021] Control the lifting drive to move the lifting block downwards and adjust to the second state. In the second state, the lower end of the air guide needle tube passes through the first through hole and is located below the shelf. In the second state, turn off the heating device and increase the power of the cooling device to gradually reduce the temperature in the heating chamber to 30-35℃ for 1-2 hours.

[0022] Control the lifting drive to move the lifting block upwards, adjust it to the first state, control the heating device to turn on, keep the heating chamber temperature at 45-55℃, continue baking for 30-45 minutes to complete the baking.

[0023] The beneficial effects of this invention are as follows: By setting up a shelf with a first through hole, a circulation connecting pipe, and an air pump, airflow circulation within the baking oven can be achieved. When pork slices are placed on the shelf, the air pump can cause the pork to adhere to the shelf. By setting up a lifting block and a guide needle tube structure, the baking mode can be switched between a first state and a second state. In the second state, the guide needle tube passes through the pork slices and the first through hole, allowing hot airflow to flow directly to the lower chamber below. Since the side of the guide needle tube has a second through hole, when the airflow flows through the guide needle tube... Utilizing Bernoulli's principle in fluid mechanics, a venturi-like negative pressure is created inside the air guide needle tube. This draws moisture from the inner layer of the pork slice through the second through-hole and discharges it into the lower chamber. In this state, the innovative side-suction method effectively improves the uniformity of moisture drying on the surface and inside of thicker meat jerky products. Furthermore, by controlling the air guide needle tube to detach upwards from the pork slice, hot air can be directly blown onto the surface of the jerky and the holes left by the original air guide needle tube for secondary baking. This allows for balanced diffusion of fat within and outside the jerky, achieving the goal of enhancing its aroma.

[0024] In the baking method, the first stage utilizes a high temperature combined with a second drying state. Using Bernoulli's principle of the air guide needles, moisture is drawn from the side of the meat jerky, ensuring even drying of the thicker layers. The first drying state, with its gradual cooling, allows hot air to directly reach the surface of the jerky, preventing the formation of a dense, hard crust. A second drying process, following cooling, uses hot air directly on the surface of the jerky and the holes left by the air guide needles for a second baking process. This allows the fat to diffuse evenly throughout the jerky, enhancing its aroma.

[0025] By improving the baking equipment and methods for meat jerky, the moisture and oil inside meat jerky with a thickness greater than 5mm can be evenly and fully diffused, thus improving the taste of the meat jerky. Attached Figure Description

[0026] Figure 1 This is a structural cross-sectional view of a low-temperature roasting device for dried meat according to a specific embodiment of the present invention;

[0027] Figure 2 for Figure 1 Enlarged view of part A;

[0028] Label Explanation:

[0029] 1. Baking oven body; 11. Upper chamber; 12. Lower chamber; 13. Drain pipe; 14. Heating device; 141. Insulation pipe; 15. Cooling device;

[0030] 2. Shelf; 21. First through hole;

[0031] 3. Lifting block; 31. Heating chamber; 32. Elastic element; 33. Pressure block body;

[0032] 4. Lifting drive components;

[0033] 5. Air guide needle tube; 51. Air inlet; 52. Air guide section; 521. Air guide hole; 53. Air outlet;

[0034] 6. Circulation connection pipe; 61. Air pump; 62. Rigid pipe section; 63. Flexible hose section;

[0035] 7. Sliced ​​pork. Detailed Implementation

[0036] To explain in detail the technical content, objectives, and effects of the present invention, the following description is provided in conjunction with the embodiments and accompanying drawings.

[0037] Please refer to Figure 1 as well as Figure 2This invention relates to a low-temperature roasting device for dried meat, comprising a roasting chamber 1. A shelf 2 is detachably provided within the receiving cavity of the roasting chamber 1, dividing the receiving cavity into an upper chamber 11 and a lower chamber 12. The shelf 2 has a rectangular array of first through holes 21, with a spacing 'a' between adjacent first through holes 21. A liftable lifting block 3 is provided within the upper chamber 11, connected to a lifting drive 4 for controlling its lifting. A heating chamber 31 is provided inside the lifting block 3, and a heating device 14 is provided within the heating chamber. A rectangular array of air guide needles 5 is provided at the lower part of the lifting block 3, with adjacent air guide needles... The spacing between the 5 is 2a; the air guide tube 5 includes an air inlet 51, an air guide 52 and an air outlet 53 arranged sequentially from top to bottom. The air inlet 51 is connected to the heating chamber 31. The air inlet 51 and the air outlet 53 are provided with a trumpet-shaped conical opening. The side wall of the air guide 52 is provided with an array of air guide holes 521. The baking equipment also includes a circulation connecting pipe 6. The beginning of the circulation connecting pipe 6 is connected to the lower chamber 12, and the end of the circulation connecting pipe 6 is connected to the heating chamber 31. The circulation connecting pipe 6 is connected to an air pump 61. The lower part of the bottom surface of the lower chamber 12 is provided with a cooling device 15. The lower chamber 12 is connected to a drain pipe 13. The heating chamber 31 is provided with a temperature controller.

[0038] The bottom of the lifting block 3 is provided with elastic pressure blocks arranged in an array. The elastic pressure block includes a pressure block body 33 and an elastic element 32 connected to the upper end of the pressure block body. The upper end of the elastic element 32 is fixedly connected to the bottom of the lifting block 3.

[0039] In the first state, the air guide needle tube 5 is located directly above the shelf plate 2, and the lower end of the elastic block is lower than the lower end of the air guide needle tube 5; in the second state, the lower end of the air guide needle tube 5 passes through the first through hole 21 and is located below the shelf plate 2.

[0040] In the above embodiments, by providing a shelf 2 with a first through hole 21, a circulation connecting pipe 6, and an air pump 61, airflow circulation within the baking oven 1 can be achieved. When pork slices 7 are placed on the shelf 2, the air pump 61 can cause the pork to adhere to the shelf 2. By providing a lifting block 3 and an air guide needle pipe 5, the baking mode can be switched between a first state and a second state. In the second state, the air guide needle pipe 5 passes through the pork slices 7 and the first through hole 21, allowing hot airflow to flow directly to the lower chamber 12 below. Since the side of the air guide needle pipe 5 has a second through hole, when the air guide needle pipe... When the airflow flows through tube 5, the Bernoulli principle of fluid mechanics is used to create a Venturi tube negative pressure inside the air guide tube 5. This causes the moisture inside the pork slice 7 to be drawn through the second through hole and discharged into the lower chamber 12 below. In this state, the innovative side-suction method of water vapor can effectively improve the uniformity of moisture drying on the surface and inside of the thicker meat jerky product. Furthermore, by controlling the air guide tube 5 to detach upward from the pork slice 7, hot air can be directly blown onto the surface of the meat jerky and the holes left by the original air guide tube 5 for secondary baking, so that the oil of the meat jerky diffuses evenly inside and outside, thereby achieving the purpose of enhancing the aroma of the meat jerky.

[0041] In the above embodiments, a protrusion can be provided on the inner wall between the lower chamber 12 and the upper chamber 11 for mounting the shelf 2, so that the shelf 2 can be flexibly disassembled and the chamber can be cleaned.

[0042] In the above embodiments, the water vapor generated during the drying process will cool and form condensate on the bottom surface of the lower chamber 12, which will be automatically discharged from the drain pipe 13 to achieve the purpose of automatic dehumidification. The hot air in the chamber is circulated through the circulation connection pipe 6 so that the heat energy can be fully utilized.

[0043] In the above embodiments, the distance between two adjacent air guide needles 5 is twice the distance between two adjacent first through holes 21. In this structure, part of the first through holes 21 is used to avoid the passage of the air guide needles 5 in the second state, and the other part of the first through holes 21 is used to assist in adsorbing the pork slices 7, so that when switching from the second state to the first state, a certain adsorption force is provided for the pork slices 7, and the pork slices 7 are not lifted when the air guide needles 5 move upward. It should be noted that in the first state, the air guide needles are inserted into the pork slices 7. At this time, the elastic element 32 (spring) of the elastic block contracts, so that the block body 33 is pressed tightly against the shelf 2 under the action of the elastic element 32. When switching from the second state to the first state, the elasticity of the elastic block is mainly used to press the pork slices 7 against the shelf 2, so that the air guide needles 5 can overcome the friction of the pork slices 7 and smoothly exit from the pork slices 7. Preferably, a Teflon anti-stick coating can be provided on the lower part of the block body 33 of the elastic block to prevent the pork slices 7 from adhering to the lower part of the block body.

[0044] In a preferred embodiment, the diameter of the first through hole 21 is 1-2 mm; the outer diameter of the air guide needle tube 5 is 0.3-0.6 mm; and a is 5-10 mm.

[0045] In the above embodiment, the outer diameter of the air guide needle tube 5 is smaller than the diameter of the first through hole 21. When the air guide needle tube 5 passes through the first through hole 21, an annular gap is formed between the first through hole 21 and the outer wall of the air guide needle tube 5, which further increases the adsorption force of the shelf plate 2 on the pork slice 7, and allows the lower part of the pork slice 7 to pass through the first through hole 21 to assist in dehumidification.

[0046] In a preferred embodiment, the interval between two adjacent air guide holes 521 is 0.5-1 mm, and the inner diameter of the air guide hole 521 is 0.5-1 mm. This structure allows the moisture in the inner layer of the pork slice 7 to be evenly drawn out through the air guide holes 521.

[0047] In a preferred embodiment, the air outlet 53 of the air guide needle tube 5 is provided with an inclined needle tip structure, which facilitates the smooth insertion of the air guide needle tube 5 into the pork slice 7 when switching from the first state to the second state.

[0048] In a preferred embodiment, the bottom of the lower chamber 12 is an inclined surface with an inclination angle of 20-40 degrees, the cooling device 15 is an evaporator coil of a refrigeration equipment, the drain pipe 13 is connected to the bottom end of the inclined surface, and the beginning of the circulation connecting pipe 6 is located above the drain pipe 13.

[0049] In the above embodiments, the bottom of the lower chamber 12 is an inclined surface with an inclination angle of 20-40 degrees, so that the condensate generated during baking can automatically flow through the inclined surface to the drain pipe 13 for discharge.

[0050] In a preferred embodiment, the heating device 14 is a resistance heating tube. (Refer to...) Figure 1 The resistance heating element is electrically connected to an external power supply device through a spiral conduit 141 connected above.

[0051] In a preferred embodiment, the circulating connecting pipe 6 includes a rigid pipe section 62 and a flexible pipe section 63. The flexible pipe section 63 is spirally arranged between the lifting block 3 and the upper part of the baking oven 1. The rigid pipe section 62 is arranged outside the baking oven 1. The flexible pipe section 63 is used to communicate with the heating chamber 31 and the rigid pipe section 62.

[0052] In the above embodiments, since the lifting block 3 needs to move up and down within the upper chamber 11, a flexible hose section 63 is provided to connect with the heating chamber 31 and the rigid pipe section 62. Similar to the spiral arrangement of a telephone line, it can effectively move evenly with the lifting block 3 as it moves up and down, ensuring the stability of the hot air circulation in the first and second states.

[0053] In a preferred embodiment, the lifting drive component 4 is a vertically arranged cylinder, hydraulic cylinder, or electric cylinder.

[0054] The present invention also relates to a low-temperature baking method for meat jerky, based on the above-mentioned low-temperature baking equipment for meat jerky, the baking method comprising the following steps:

[0055] Adjust to the first state;

[0056] Turn on the heating device 14 and the air pump 61 to make the airflow circulate in the baking oven 1 and preheat the temperature in the heating chamber 31 to 70-75℃.

[0057] The sliced ​​and marinated pork slices 7 are laid flat on the shelf 2. The box door is closed. The lifting drive 4 is controlled to move the lifting block 3 downward, so that each air guide needle tube 5 passes through the pork slices 7 and the corresponding first through hole 21, which is the second state.

[0058] The heating device 14 is controlled to continue heating, so that the temperature inside the heating chamber 31 is controlled between 80-85℃. At the same time, the cooling device 15 is turned on. After 30-45 minutes, the heating device 14 is turned off, and the power of the cooling device 15 is increased, so that the temperature inside the heating chamber 31 is gradually reduced to 65-70℃.

[0059] Control the lifting drive component 4 to drive the lifting block 3 to move upward and adjust to the first state. In the first state, the air guide needle tube is located directly above the shelf. In the first state, the temperature of the heating chamber 31 is maintained at 65-70℃ and continues to bake for 30-45 minutes.

[0060] Control the lifting drive component 4 to drive the lifting block 3 to move downward and adjust to the second state. In the second state, the lower end of the air guide needle tube passes through the first through hole and is located below the shelf. In the second state, the heating device 14 is turned off, and the power of the cooling device 15 is increased at the same time, so that the temperature in the heating chamber 31 gradually decreases to 30-35℃ for 1-2 hours.

[0061] Control the lifting drive component 4 to move the lifting block 3 upward and adjust it to the first state. Control the heating device 14 to turn on, so that the temperature of the heating chamber 31 is controlled at 45-55℃. Continue baking for 30-45 minutes to complete the baking.

[0062] In the above baking method, the first stage utilizes a higher temperature in conjunction with the second state, employing Bernoulli's principle of the air guide needle 5 to draw moisture from the side of the meat jerky, ensuring that the thicker jerky achieves uniform drying of both the inner and outer layers. The first state, characterized by gradual cooling, allows hot air to be directly directed onto the surface of the jerky, preventing the formation of a dense, hard crust. The second drying process, following cooling, involves hot air being directly directed onto the surface of the jerky and the holes left by the original air guide needle 5, resulting in a second baking process that balances the diffusion of fat throughout the jerky, thus enhancing its aroma.

[0063] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent modifications made based on the content of the present invention specification and drawings, or direct or indirect applications in related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A low-temperature roasting equipment for dried meat, characterized in that, The oven includes a baking oven body. A shelf is detachably installed within the oven body's accommodating cavity, dividing the cavity into an upper chamber and a lower chamber. The shelf has a rectangular array of first through holes, with a spacing of 'a' between adjacent through holes. The upper chamber contains a liftable lifting block connected to a lifting drive for controlling its movement. The lifting block has a heating chamber containing a heating device. The lower part of the lifting block has a rectangular array of air guide needles, with a spacing of 2a between adjacent air guide needles. Each air guide needle includes an air inlet, an air guide, and an air outlet arranged sequentially from top to bottom. The air inlet communicates with the heating chamber. Both the air inlet and outlet have flared conical openings. The sidewall of the air guide has an array of air guide holes. The baking equipment also includes a circulation connecting pipe. The beginning of the circulation connecting pipe is connected to the lower chamber, and the end of the circulation connecting pipe communicates with the heating chamber. An air pump is connected to the circulation connecting pipe. A cooling device is located at the bottom of the lower chamber, and a drain pipe is connected to the lower chamber. A temperature controller is located within the heating chamber. The bottom of the lifting block is provided with elastic pressure blocks arranged in an array. Each elastic pressure block includes a pressure block body and an elastic element connected to the upper end of the pressure block body. The upper end of the elastic element is fixedly connected to the bottom of the lifting block. In the first state, the air guide needle tube is located directly above the shelf, and the lower end of the elastic block is lower than the lower end of the air guide needle tube; in the second state, the lower end of the air guide needle tube passes through the first through hole and is located below the shelf.

2. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The diameter of the first through hole is 1-2 mm; the outer diameter of the air guide needle tube is 0.3-0.6 mm; and a is 5-10 mm.

3. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The interval between two adjacent air guide holes is 0.5-1mm, and the inner diameter of the air guide hole is 0.5-1mm.

4. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The air outlet of the air guide needle tube is provided with an inclined needle tip structure.

5. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The bottom of the lower chamber is an inclined surface with an inclination angle of 20-40 degrees. The cooling device is the evaporator coil of a refrigeration equipment. The drain pipe is connected to the bottom of the inclined surface, and the beginning of the circulation connection pipe is located above the drain pipe.

6. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The heating device is a resistance heating tube.

7. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The circulating connecting pipe includes a rigid pipe section and a flexible pipe section. The flexible pipe section is spirally arranged between the lifting block and the upper part of the baking oven body, and the rigid pipe section is arranged outside the baking oven body. The flexible pipe section is used to communicate with the heating chamber and the rigid pipe section.

8. The low-temperature roasting equipment for dried meat according to claim 1, characterized in that, The lifting drive component is a vertically positioned cylinder, hydraulic cylinder, or electric cylinder.

9. A method for low-temperature baking of dried meat, characterized in that, Based on the low-temperature baking equipment for dried meat according to any one of claims 1-8, the baking method includes the following steps: Adjust to the first state; Turn on the heating device and air pump to circulate the airflow in the baking oven and preheat the temperature in the heating chamber to 70-75℃. Lay the sliced ​​and marinated pork slices flat on the shelf, close the box door, and control the lifting drive to move the lifting block downwards so that each air guide needle passes through the pork slices and the corresponding first through hole, i.e., the second state. Continue heating with the heating device to keep the temperature inside the heating chamber between 80-85℃. At the same time, turn on the cooling device and continue for 30-45 minutes. Then, turn off the heating device and increase the power of the cooling device to gradually reduce the temperature inside the heating chamber to 65-70℃. Control the lifting drive to move the lifting block upward and adjust it to the first state. In the first state, the air guide needle tube is located directly above the shelf. In the first state, the heating chamber temperature is maintained at 65-70℃ and baking continues for 30-45 minutes. Control the lifting drive to move the lifting block downwards and adjust to the second state. In the second state, the lower end of the air guide needle tube passes through the first through hole and is located below the shelf. In the second state, turn off the heating device and increase the power of the cooling device to gradually reduce the temperature in the heating chamber to 30-35℃ for 1-2 hours. Control the lifting drive to move the lifting block upwards, adjust it to the first state, control the heating device to turn on, keep the heating chamber temperature at 45-55℃, continue baking for 30-45 minutes to complete the baking.

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