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Cured meat fish etc. drying solution

Cured meat fish etc. drying solution

Total drying time:around 26h

Recommended equipment:heat pump dryer

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Material introduction

Applied to: preserved bacon, sausage, cured fish, duck and other cured meat drying, the use of heat pump dryer after drying of cured ham taste good, beautiful appearance, unique flavor, low drying costs

Drying process

1st stage: load material into drying machine, increase the drying temperature to 60℃ in short time, keep 4-5h drying as the fermentation process; 2nd stage: keep drying temperature 55℃-6-10h, drying slowly, color changing and fix shape; 3rd stage: drying temperature increased to 58-60℃-10-12h, drying quickly, reach the target end moisture level

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