Microwave Beef Jerky Drying Machine, Tunnel Drying
Microwave Beef Jerky Drying Machine
Beef jerky drying | beef jerky sterilization | microwave drying | microwave sterilization
Traditional drying methods have some shortcomings.
A.Brief introduction of microwave Beef jerky drying machine:
B.The Characteristics of microwave drying and sterilization
C.Several key problems in microwave processing and production
D. Promotion
Traditional drying methods have some shortcomings.
Beef jerky tastes delicious, with a variety of seasonings, technology production, can meet all kinds of tastes and old and young women and children love, as a tourism leisure food popular among people.
In the past, however, beef jerky production depended on the sun. The production of beef jerky quality is not good, and in serious pollution. Later the manufacturers have also carried out technical transformation, building steam drying oven or electric hot air drying oven, sanitary conditions have been improved, then reducing the pollution of dust and bacteria, but there are still two major problems:
First, the drying time is long. After beef jerky impregnated and the cool dry, water contains is about 35%. In order to meet the requirement of 10-12% water content of finished product, it must be baked for a long time, which limits the increase of output, increase steam and electric thermal energy consumption, high cost and low economic benefit.
Second, the sterilization is not complete, and the health indicators can not meet the requirements.
Third, the Beef jerky product is relatively stiff, not puffed and loose, and the taste is not ideal.
Our company cooperated closely with a food factory in Nanjing and designed a microwave drying and sterilization production line. After several years of use, it shows that the product quality, output and health indicators have been completely improved, and the enterprise has obtained obvious economic benefits. After that, we again sold two microwave beef jerky drying lines in Shandong province and Tianjin city.
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A.Brief introduction of microwave Beef jerky drying machine:
Microwave drying equipment adopts 2450MHz flat plate heater and energy separation technology. Its heating uniformity is good. A microwave leakage prevention inhibitor is provided at the inlet and outlet of the machine, which ensure the safety of use. During the drying process, the beef jerky is filled in the material plate, and the speed can be adjusted continuously (optional) through the conveyor belt and the incoming microwave equipment.
Main parameters:
Output microwave power:0-60KW;
Input power:about 74kw;
Speed:0-5m/min;
Product Capacity:100-125kg/hour;
Size:11.2m*2.6m*2.6m
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B.The Characteristics of microwave drying and sterilization
1.High efficiency, energy saving, uniform heating: microwave has penetration. It can penetrate into the beef jerky internal, heating inside and outside at the same time, and only the heated beef jerky absorbs microwave energy, so the electric thermal efficiency is high, the heating is uniform, the heat loss is small. Compared with conventional electrical drying, Microwave drying can electrical consumption 1 / 3-1 / 2.
2. Good low temperature sterilization effect: with dual sterilization effect of microwave thermal effect and non-thermal effect. Comparing with conventional methods, microwave treating is fast and with low temperature; Microwave drying can maintain the food’s original color, aroma, flavor and not destroy the nutrients. And with swelling effect, the product tastes better.
3. Convenient and timely control, production is not affected by climatic conditions: microwave equipment is ready at any time, without thermal inertia; microwave power and transmission speed can be adjusted continuously and smoothly; production for 24 hours.
4. Improve labor conditions and save area: microwave equipment has no heat radiation during heating, which can improve the working environment; microwave leakage meets the national standard; compact structure and small area; high degree of automation.
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C.Several key problems in microwave processing and production
The beef jerky manufacturers have different flavor characteristics, there are spiced beef jerky, curry beef jerky, spicy beef jerky, etc., there are different seasoning preparation methods, but the production process of the beef jerky itself is much the same, namely: the selection of material, cooking section, slice, impregnated , cool drying ,several processes.
There are three common methods of the impregnation process:
first, after the material is mixed with the brine, the sliced beef jerky is put into the pot and fried, and the time and heat are mastered according to experience; the second is that after the brine is mixed, the slices are put into the pot to cook and master the time; the third is to add negative pressure on the basis of the second to shorten the maceration time.
Microwave production should pay attention to:
1. Control of water content.
2. Sterilization.
3. Microwave combined with other drying methods to achieve the purpose of reducing costs and improving efficiency:
In the case of large water content, it is recommended to use a combination of microwave and other drying methods to achieve the best and effective drying efficiency.
There are three options:
1) Natural drying is combined with microwave drying;
2) The oven is combined with microwave drying.
3) spin-dry before baking.
Note:
1) The cooling process outside is more economical, but should prevent bacterial contamination of dust and flies.And it has a long existence time and occupies a larger space, which is its flows;
2) Can use Steam oven or electric oven. General food factories have steam boiler. Using the existing steam, try to reduce additional expenses.
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D. Promotion
Microwave heating for beef jerky drying and sterilization applications is successful. And the equipment can also be applied to pork jerky, chicken breast, an others’ drying sterilization.And also the microwave drying machine can be used in pastries, melon roasting and other food industries.
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