There was no refrigerator before. People keep salt and add meat to preserve the meat, then dry it. After preparation, the meat can be kept for a long time. It can be used directly when cooking, which is very convenient. At present, most markets are drying in the drying room, rather than the traditional outdoor drying. Traditional outdoor drying requires adding a lot of salt to the raw materials, so the meat can be preserved for a long time. Meat dried in a drying room can be stored for a long time without adding too much salt. The meat dried in the drying room is sterilized at high temperature and meets the food hygiene and safety standards, so it can be eaten with confidence.
How to use Dryfree meat dryer to make dried meat
1. The first drying stage of cured meat
After 5 to 6 hours, the temperature quickly rises to 60 to 65 degrees within two hours after the material is placed in the drying room, without draining. This process is mainly to use the fermentation process to control the color and taste of meat. This is the warm-up phase we are talking about. After the preheating time, the temperature is adjusted to 45 to 50 degrees, and the humidity is controlled within the range of 50% to 55%.
2. Slow-drying stage of cured meat
Control of hair dyeing time and shrink setting time, the temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The meat gradually changed from light red to bright red. Pay attention to the appearance of the hard shell, which can be used alternately between cold and hot, the effect is good.
3. The stage of rapid drying of cured meat
The main limiting factor at this stage is temperature, to increase the drying speed, the temperature is raised to 60 to 62 degrees, the drying time is controlled at 10 to 12 hours, and the relative humidity is controlled at about 38%. The final drying humidity of dried meat is controlled at 17%.
Post time: Sep-15-2020