Drytech Sausage drying machine, Sausage dehydrators

Sausage refers to meat products withChinese characteristics, which are made of meat as raw materials, cut intocubes, mixed with auxiliary materials, poured into animal casings, fermented,matured and dried. It is a large category of meat products with the mostvarieties in China.

Sausage refers to the use of meat as rawmaterial, cut into cubes, mixed with auxiliary materials, poured into animalcasings and fermented, and the "enema method" recorded in "QiMin Yao Shu" in the Northern Wei Dynasty was first seen, and its methodwas spread. Sausage can be divided into three categories: soy sauce sausage,also known as "white oil sausage"; old soy sauce sausage and duck orpig liver sausage (collectively referred to as moistening sausage). Chinesesausage is a common food in Guangdong, Hong Kong, Macau and other regions inthe south. It is made by putting pork into casings made of pig smallintestines, and then compressing, dehydrating and drying in the sun. Cantonesesausage is its representative. Cantonese sausage is made from pork, chopped orminced into cubes, marinated with salt, nitrate (preservative), sugar, koji wine,soy sauce and other ingredients, then filled into natural casings, dried in thesun, air-dried or A kind of raw dry sausage products made by baking and otherprocesses. Store sausages, such as in the refrigerator, usually can keep thefreshness for about 3 months. The main producing areas are Guangdong, Guangxi,Sichuan, Hunan and Shanghai. All kinds of sausages are prepared in the same wayexcept for slightly different materials.

Drying sausage:

During the drying and dehumidificationprocess of cured meat, not only the moisture in the material must be removed,but also the original color, aroma, taste, shape and other sensory indicatorsshould be retained in appearance, so as to ensure that it will not deteriorate,moldy, or moldy during future storage and shelf life. It does not ferment, sothese are closely related to drying and dehumidification. The traditionalsun-dried cured meat needs to rely on dry autumn wind and natural sunlight tomake it. Generally, it takes 15 days to dry. In case of bad weather, the curedmeat will have a greasy smell. Today, I will introduce to you the use of a newtype of heat pump sausage dryer to dry sausages, which has unique flavor,stable quality and longer storage period. 

1) Preheat treatment:

It took 5 to 6 hours, and within two hoursafter the bundled sausages were loaded into the heat pump drying room, thetemperature quickly rose to 60 to 65 degrees without dehumidification. Thisprocess is mainly to serve as a fermentation process to control the meat fromchanging color and taste. This is what we call the warm-up phase. After thepreheating time, adjust the temperature to 45 to 50 degrees, and control thehumidity within the range of 50% to 55%. Note: When drying the sausage, thetemperature should not be too high. When the temperature is higher than 65degrees, the sausage will drip oil. Moreover, if the temperature is higher than68 degrees for a long time when the sausage is dried, the sausage will berotten.

 2) stereotypes:

 Master the control of the color developmentperiod and shrinkage setting period. The temperature is controlled at 52 to 54degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours.The sausage gradually turns from light red to bright red, and the casing beginsto shrink. At this time Be sure to pay attention to the appearance of the hardshell, and it can be used alternately with cold and hot, and the effect isgood.

3) Enhanced drying:

The main limiting factor at this stage istemperature. In order to strengthen the drying speed, the temperature should beraised to 60 to 62 degrees, the drying time should be controlled within 10 to12 hours, and the relative humidity should be controlled at about 38%. Thefinal drying humidity of sausage is controlled below 17%. 

After the debugging and control of thedrying equipment indicators in the above-mentioned stages, the dried sausage issmooth in color, natural red, white in fat, uniform in stripes, close in waxcoat, compact in structure, flexible in bending; smooth in cut surface, free ofvoids and impurities The hand texture is good and the meat is fragrant, whichnot only improves the drying quality of sausages but also increases the output,saves time and effort, and is no longer affected by the weather. 

Precautions

Note 1: Sausage is not only a dryingprocess, but also a process of fermenting sauce. Good sausages usually need tobe dried for 40 hours.

Note 2: The sausage with starch must beheated at high temperature and dehumidified in the early stage, and the initialdrying must be achieved in the first 10 hours.

Note 3: While drying sausages, the sausagedryer can also dry meat products such as bacon, cured pork ribs, cured duck,cured chicken, cured rabbit, mutton, and beef.

Note 4: Many people like DIY homemade sausages, butsausages cannot be eaten fresh. In addition to the longer time, the moredelicious, the most important thing is that the nitrite reaches the highestvalue in 7~14 days. After 2 weeks, the content begins to decrease, and after 20days, the content will drop to the minimum. Therefore, it is recommended thatif the sausage is dried at home, it is best to eat it after 20 days.