The correct way to dry sausages in the oven is to let the temperature of the oven be 180 ~120, and preheat it for ten minutes to 15 minutes in advance. Use a small rope to divide the sausage in two, or else divide the sausage in one. The shorter the sausage, the better. Put it in the microwave oven, the sausage and sausage should be separated by 2cm, and the time is two hours to one hour. On fire, on fire at the same time.

1, preheating treatment

It takes 5 to 6 hours, and within two hours after the bound sausage is put into the heat pump drying room, the temperature rises rapidly to 60 to 65 degrees without dehumidification. This process is mainly a fermentation process to control the meat from changing color and taste. This is what we call the preheating stage.

After the preheating time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%. Note: the temperature of sausage should not be too high when drying, and the sausage will drip oil when it is higher than 65 degrees. Moreover, if the temperature is higher than 68 degrees for a long time when the sausage is dried, the sausage will be rotted.

2, finalize the design

Master the control of hair color period and shrinkage setting period, control the temperature at 52-54 degrees, control the humidity at about 45% for 3-4 hours, the sausage gradually turns from light red to bright red, and the casing begins to shrink. At this time, we must pay attention to the appearance of hard shell, which can be used alternately in cold and hot, with good effect.

3. Intensified drying

The main limiting factor at this stage is temperature. In order to strengthen the drying speed, the temperature should be raised to 60 to 62 degrees, the drying time should be controlled at 10 to 12 hours, and the relative humidity should be controlled at about 38%. The final drying humidity of sausage should be controlled below 17%.