Microwave drying and sterilization of beef

Dried beef taste delicious, with a variety of condiments, production process, can meet a variety of flavors and all over the country young and old women and children's favorite, as tourism leisure food popular. In the past, the sun dried beef production by burning baked beef jerky production platform, quality, serious pollution. After the factory has carried out technical transformation, the construction of steam or electric heating drying room, health conditions have been improved, reducing the pollution of dust and bacteria, but there are still three major problems:

First: the drying time is long. After the beef dry impregnation, the cool dry water in about 35%, to reach the requirements of the finished product water 10-12%, had to bake a long time, which limits the yield increase.

Second: the increase of steam, electric heating energy consumption, high cost, low economic efficiency.

Third: sterilization is not complete, health indicators can not meet the requirements. According to the market demand, the development of modernization for the special microwave drying, sterilization and meat processing production line, the microwave equipment processed meat products either quality or yield and health indicators have been completely changed, is a kind of new technology and new methods of meat processing industry

First, the introduction of equipment

The equipment adopts multiple original radiation technology, with imported temperature controller, the heating uniformity is good. In a microwave leakage proof suppressor of import and export material heater, the leakage indicators have reached the national standard, to ensure safety. In the process of baking, beef jerky on the tray or on the conveyor belt, transmission speed stepless speed, with a variety of convenient adjustment process. The inner cavity is made of stainless steel, a fool type operation interface, PLC automatic control, and a fault detection system.

Two, the characteristics of drying sterilization

1, high efficiency, energy saving, uniform heating. Microwave penetrating, can penetrate into the dried beef internal heating, do inside heating simultaneously, and only the heated dried beef can absorb microwave, so high thermal efficiency, uniform heating, low heat loss. Compared with the conventional electric drying, generally can save electricity 1/3 ~ 1/2.

2, low temperature and good sterilization effect, microwave thermal effect and non thermal effect of double bactericidal effect than that of traditional methods has the characteristics of low temperature, fast food, can keep the original color, flavor and taste, not destroy nutrients, but also has the puffing effect, products taste good.

3, the control is convenient and timely, production is not affected by climate conditions, the microwave equipment is open or use, there is no thermal inertia, the size of the microwave power, transmission speed can be adjusted continuously, can continuously 24 hours of production.

4, microwave equipment itself is no heat radiation, can improve the working conditions. Microwave leakage in line with national standards. Equipment structure is compact, covers an area of small.

Three, the expansion of application areas

Microwave technology is successful in drying and Sterilization Application of dried beef, the device can also be used to drying and sterilization of dried pork, chicken and other meat, can also be used for sterilization, roasted seeds cooked pastry, Cereals, flour and other food processing industries.