Characteristics of drying and sterilization
1, high efficiency, energy saving, uniform heating. Microwave has penetrating, can penetrate to the beef jerky internal heating, do inside and outside at the same time heating, and only the heated beef jerky absorption of microwave energy, so the electric heating efficiency is high, the heating is uniform, heat loss is small. Compared with the conventional electric heating and drying, generally can save 1/3 ~ 1/2.
2, low-temperature sterilization effect is good, microwave thermal effect, non-thermal effect of the double sterilization effect, compared with conventional methods, has a low-temperature, fast characteristics, can maintain the original color, aroma and taste of the food, does not destroy the nutrients, and at the same time, has the effect of puffing, the product has a good taste.
3, the control of convenient and timely, production is not affected by climatic conditions, microwave equipment that is open and ready to use, there is no thermal inertia, the size of the microwave power, the transmission speed can be continuously and smoothly adjusted, can be 24 hours of continuous production.
4, microwave equipment heating itself without heat radiation, can improve labor conditions. Microwave leakage is in line with national standards. The structure of the equipment is compact and covers a small area.
The key issues in the production of beef jerky manufacturers across the country different flavor characteristics of the product, there are five-spice beef jerky, curry beef jerky, spicy beef jerky, and so on, there are different methods of seasoning preparation, but the beef jerky itself is similar to the production process, that is: selection of materials → steaming → slicing → impregnation → cool dry → drying several processes. There are three common methods of impregnation process:
One, after the material halogen is ready, the sliced beef jerky is put into the pot to be fried, and the time and fire are grasped by experience;
Two, after the material halogen is ready, the sliced beef jerky is put into the pot to be boiled and the time is grasped;
Three, after the material halogen is ready, the sliced beef jerky is put into the pot to be boiled, and then the negative pressure is added to impregnate, which can shorten the time of impregnation.
Microwave production should be noted:
1, jerky impregnated, cooled and dried, the general water content of 35% or so, directly with the microwave drying requirements of the power is relatively large, more investment in equipment. From the economic benefits, the water content should be controlled at about 20%, and then sent to the microwave drying and sterilization.
2, the container of beef jerky should be used microwave special engineering plastics. Normally, attention should be paid to cleaning and sterilizing.
3, microwave combined with other drying methods to reduce costs and improve efficiency.
4, in the case of large moisture, it is recommended to use microwave and other drying methods combined to achieve the best effective drying benefits. There are two methods, both natural drying and microwave drying and drying and microwave drying combined. These two methods, the former is more economical, in the cool process to prevent bacterial contamination of dust and other flies, but the time is longer, covers a larger area; the latter can be used in steam drying room or electric drying room, the general food factories have a steam boiler, the use of existing steam, to minimize the additional expenditure. Fourth, the expansion of the field of application of microwave energy technology on the drying and sterilization of beef jerky application is successful, the equipment can also be used to dried pork, chicken and other dried sterilization, can also be used for patisserie sterilization, melon roasting, cereals, soybean meal processing and other food industries.