Application of air source drying and dehumidification in baking sausages

(1) Constant speed drying stage
It took 5-6 hours, and the temperature rose rapidly to 60-65 ° C within two hours after the materials were loaded into the baking room. The purpose is to make fresh sausages reach the same internal and external temperature within 2 hours. The process of long temperature is also a process of seasoning and fermentation of meat, which can control the meat’s color and taste. After the warm-up time, adjust the temperature to 45-50 ° C and the humidity within the range of 50-55%. The hot and humid air is automatically removed by the humidity exhaust port, and the heat pump recovers the heat. At this stage, the surface moisture has been re-evaporated, and the color has changed from off-white to light red when feeding. This stage is the color-changing period, and then the sausage is taken out of the baking room, the head and tail of the sausage are hung upside down, and then sent to the baking room to enter the second stage of the drying process.

(2) Deceleration drying stage

It lasted 15-18 hours, and it was divided into two periods of hair color and contraction and setting. Color development period: The temperature is controlled at 52-54 ° C, the time is 4-6 hours, the humidity is controlled at 45%, the sausage gradually changes from light red to bright red, and the casing begins to shrink. In order to prevent the surface of the casing from forming a hard shell, after the color development period, it should be treated with ventilation and cooling. The host of the heat pump stops heating, opens the wet exhaust port to discharge the hot and humid air, and adds cold air to dry it. The rapid decline is conducive to the migration of water from the water inside the anorectal to the surface. Shrinking and setting period: The shrinking and setting period lasts for 11-12 hours. During this period, the moisture content in the sausages continues to decrease, the sausages shrink significantly, and the appearance is uneven. The shrink-setting is performed for 5-6 hours, and a half-hour cold air cooling method is used to alleviate the contradiction between surface moisture evaporation and internal moisture migration, and the shrink-setting is completed.

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