WesternFlag-Cov txheej txheem sausage ziab

Keeb kwm

Cov hnyuv ntxwm yog ib yam khoom noj uas ua rau siv cov khoom noj qub qub thiab cov txheej txheem khaws cia nqaij, qhov twg cov nqaij yog hauv av rau hauv ib daim hlab, sib xyaw nrog cov khoom siv, thiab muab tso rau hauv ib lub hnab yas uas yog fermented thiab matured kom qhuav. Cov hnyuv ntxwm yog tsim los ntawm npua los yog yaj casings ntim nrog cov nqaij seasoned thiab qhuav.

Evolution ntawm sausage drying method

1) Txoj kev tsoos - ntuj ziab. Cov hnyuv ntxwm tau dai rau hauv qhov cua kom cua kom qhuav, tab sis nws cuam tshuam rau huab cua; Tsis tas li ntawd, nws yuav nyiam yoov, kab thiab ntsaum nyob rau hauv tus txheej txheem ntawm ziab, uas yog unhygienic thiab yooj yim rau pwm thiab rot thiab deteriorate.
(2) Coal-fired drying. Nrog rau txoj kev no ntawm kev ziab cov nqaij, muaj ntau yam tsis txaus: cov khoom yog kis los ntawm cov hmoov tshauv, soot, lub voj voog kom qhuav, lub zog noj, ziab txheej txheem ntawm qhov kub thiab txias, av noo tsis zoo los tswj qhov zoo ntawm cov hnyuv ntxwm tsis ruaj khov. .
(3) Thaum tshav kub kub twj tso kua mis kom qhuav. Niaj hnub no, ntau lub tuam txhab salami tau siv cov khoom siv cua kub cua tshuab ziab khaub ncaws, ziab tawm cov hnyuv ntxwm kom huv thiab huv si, thiab ua kom lub voj voog ua kom luv, thiab, cov txheej txheem ziab yog yooj yim, cim tsw, ruaj khov, lub sijhawm cia ntev dua.

Yuav ua li cas xaiv cov sausage dryers?

1) Qhov zoo ntawm cov hnyuv ntxwm tsis yog tsuas yog cuam tshuam nrog cov txheej txheem ntawm cov khoom xyaw, tab sis kuj tseem ceeb tshaj yog cov txheej txheem ziab thiab dehumidifying, cov hnyuv ntxwm tshuab tau ntse kho cov txheej txheem ziab, kho qhov ziab tsis haum rau cov hnyuv ntxwm sib txawv.
(2) WesternFlag tshuab ziab khaub ncaws tshuab ziab khaub ncaws, tib lub sijhawm dehumidification thiab sov so, kom ua tiav cov txiaj ntsig ntawm cov khoom ziab sai, txo kev siv hluav taws xob. Nws tsis cuam tshuam los ntawm kev nyab xeeb sab nraud thiab ua haujlwm zoo txhua xyoo puag ncig.

(3)WesternFlag's sausage drying room, tag nrho automated lag luam, yooj yim thiab yooj yim, ziab khaub ncaws npog thoob plaws hauv lub tebchaws, kom ua tau raws li qhov xav tau ziab ntawm txhua qhov chaw ntawm lub neej, txhim khu kev qha zoo, kev ruaj ntseg technology, kev pabcuam lav.

Sausage ziab cov kauj ruam

1) isokinetic theem ntawm ziab hnyuv ntxwm
Preheating theem: kav ntev li 5 mus rau 6 teev, tsis pub dhau ob teev tom qab cov khoom thauj mus rau hauv chav ziab, qhov kub ceev nce mus txog 60 txog 65 degrees, tsis muaj dehumidification. Cov txheej txheem no tsuas yog ua si cov txheej txheem fermentation, tswj cov nqaij tsis hloov xim thiab saj.
Tom qab lub sij hawm preheating, kho qhov kub ntawm 45 mus rau 50 degrees, tswj cov av noo nyob rau hauv thaj tsam ntawm 50% mus rau 55%.

2) deceleration theem ntawm qhuav sausage
Kev tswj ntawm lub sijhawm xim thiab kev cog lus thiab lub sijhawm ua haujlwm, qhov kub thiab txias yog tswj ntawm 52 txog 54 degrees, cov av noo yog tswj ntawm li 45%, lub sijhawm yog 3 mus rau 4 teev, cov hnyuv ntxwm maj mam los ntawm lub teeb liab mus rau ci liab, hnyuv ntxwm pib cog lus, lub sijhawm no yuav tsum tau them sai sai rau qhov tshwm sim ntawm cov tawv tawv tawv, koj tuaj yeem hloov pauv ntawm kub thiab txias, cov nyhuv zoo.

3) Sausage drying ceev kom qhuav theem
Cov theem no ntawm cov kev txwv tseem ceeb yog qhov kub thiab txias txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau txhawm rau nws nws yog qhov tsim nyog yuav tsum ntsuas qhov ntsuas kub ntawm 60 txog 62 degrees, ziab lub sijhawm tswj ntawm 10 mus rau 12 xuab moos, kev tswj cov av noo nyob rau hauv 38% lossis yog li ntawd, sausage kawg qhuav av noo tswj nyob rau hauv. 17% hauv qab no.

4) Tom qab cov theem saum toj no ntawm cov cuab yeej ziab kom qhuav ntawm kev tswj kev debugging, ziab tawm cov hnyuv ntxwm xim glossy, ntuj liab, rog daus dawb, striped uniformity, wax txheej nruj, compact qauv, khoov elasticity, nqaij aroma.

(Ceeb Toom: Cov txheej txheem ziab yog cuam tshuam los ntawm thaj tsam qhov siab thiab av noo, thiab yuav tsum tau hloov mus rau hauv cheeb tsam, tsuas yog siv tau).