The beef jerky tastes delicious and is made with various seasonings and crafts. It can satisfy all kinds of tastes and young women and young children in Tiannanhaibei. It is very popular as a tourist and leisure food. In the past, the production of dried beef jerky was done by the sun, burning soil and drying, and the quality of the dried beef jerky was serious and the pollution was serious. Later, some manufacturers carried out technical transformation, built steam ovens or electric drying rooms, improved sanitary conditions and reduced dust and bacteria pollution, but there are still three major problems:
*: The drying time is long. After the beef jerky is impregnated, the water content of the dried and dried water is about 35%. To reach the requirement of 10-12% of the finished water, it has to be baked for a long time, which limits the increase in yield.
Second: increase the energy consumption of steam and electric heating, with high cost and low economic efficiency.
Third: sterilization is not complete, health indicators can not meet the requirements. According to the market demand, the company has developed a modern microwave drying and sterilization production line for meat processing. The meat products processed by the microwave equipment have been thoroughly improved in terms of quality, output and health indicators. It is a kind of meat processing industry. New technology, new methods
I. Overview <br> <br> device uses multiple primary radiation technology, with imported temperature, heating uniformity is good. A suppressor for preventing microwave leakage is provided at the inlet and outlet of the heater, and the leakage index reaches the national standard to ensure safe use. During the baking process, the beef is dried on the tray or on the conveyor belt, and the transmission speed is steplessly variable, which can be easily adjusted with various processes. The inner cavity is made of stainless steel material, the fool type operation interface, PLC automatic control, and fault detection system.
Second, the characteristics of dry sterilization 1, high efficiency, energy saving, uniform heating. The microwave has penetrability and can penetrate into the internal heating of the beef jerky to heat both inside and outside, and only the heated beef jerky absorbs microwave energy, so the electric heating efficiency is high, the heating is uniform, and the heat loss is small. Compared with conventional electrothermal drying, it can generally save 1/3 to 1/2 of electricity.
2, low temperature sterilization effect, microwave thermal effect, non-thermal effect double sterilization effect, compared with the conventional method, with low temperature, fast characteristics, can maintain the original color, aroma, taste of the food, does not destroy the nutrients, and has a puffing effect, product taste good.
3, control is convenient and timely, production is not affected by climatic conditions, microwave equipment is ready to use, no thermal inertia, microwave power size, transmission speed can be continuously and smoothly adjusted, can be produced continuously for 24 hours.
4. Microwave equipment does not have thermal radiation when heated, which can improve working conditions. The amount of microwave leakage complies with national standards. The device has a compact structure and a small footprint.
Third, the key problems in production <br> <br> different product manufacturers across the country beef jerky flavor distinctive, spiced beef jerky, dry beef curry, spicy beef jerky, there are different methods of preparation seasoning, but beef jerky itself The production process is similar, namely: material selection→cooking→slicing→immersion→cooling→drying several processes.
There are three common methods for impregnation: First, after the halogen is well prepared, put the sliced ​​beef jerky into the pot and stir fry, and master the time and heat by experience; 2. After the material is well prepared, put the slice into the pot and cook. And master the time; three, after the halogen is well prepared, put the slices into the pot to cook, then add negative pressure impregnation to shorten the immersion time. Microwave production should pay attention to: 1. After the impregnated beef is dried and dried, the water content is generally about 35%. The microwave drying requires direct power and equipment investment. From the perspective of economic benefits, the water content should be controlled at about 20%, and then microwave drying and sterilization. 2. Containers for beef jerky should be made of microwave-specific engineering plastics. Attention should be paid to cleaning and disinfection. 3, microwave combined with other drying methods to achieve the purpose of reducing costs and improving efficiency. 4. In the case of large water, it is recommended to use a combination of microwave and other drying methods to achieve effective drying efficiency. There are two methods, combining natural drying with microwave drying and drying room combined with microwave drying. These two methods, the former is more economical, to prevent dust and other fly bacterial contamination during the cool drying process, but the time is longer, the floor space is larger; the latter can be used in steam drying rooms or electric drying rooms, general food factories There are steam boilers that use existing steam to minimize additional costs.
Fourth, expanding the application fields <br> <br> microwave energy technology on beef jerky drying and sterilization applications are successful, the device can also be used in dried pork, chicken jerky and other dry sterilization, sterilization can also be used in cakes aging, Other food industries such as melon seeds roast, oatmeal, and soy flour processing.
F-Phenibut FAA
Cardarine is a synthetic substance made of monocarboxylic acid Which is commonly known as Endurobol.
Gw-501516 Sarm Cardarine,Sarm Cardarine Gw 501516,Endurobol Gw501516 Powder
Shaanxi YXchuang Biotechnology Co., Ltd , https://www.peptidenootropic.com