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| No.13541658
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Information Name: | Small smoked stove, oven smoked bacon |
Published: | 2014-09-07 |
Validity: | 999 |
Specifications: | |
Quantity: | 100.00 |
Price Description: | |
Detailed Product Description: | Small smoked stove, oven smoked bacon, consult the device recently more and more friends, may soon Mid-Autumn Festival, people began to work in food processing products, and generally from mid-autumn to the end of the food plant has been very busy, so the equipment demand is also increasing, why our equipment suitable for sausage it, mainly to see the functionality of the device can not meet the production process of Harbin sausage, smoked a small stove, Harbin sausage smoked drying oven has cooked smoked color function, temperature and time is adjustable, so loved by the market. Now we all do a retrofit equipment, all with the door frame, thus increasing the interior space, allowing hot air and smoke smoke more evenly distributed, easily dried and smoked function, smoked bacon stove top There are motor driven fan, the benefits are smoked hot air and smoke produced when the heating tubes produced uniformly disperse the bacon to go, well above the shutters, but also to evenly disperse hot air and smoke. Smoked bacon oven, hanging rods hanging triangular aluminum alloy rod, the advantage of the light sheet, will not rust, then there are specially designed to ensure a certain gap left between the bacon will not stick together, small smoked furnace , then there are now smoked bacon perspective furnace doors are tempered glass mirror, easy and intuitive to see their product changes during processing, as well as automatic time relay, customers can choose according to their needs. The quality sausage in addition to the relationship between technology and ingredients sausage, but also depends on the drying process sausage. Sausage drying process is not only to remove moisture, also affect the sausage color, taste, shape and other sensory indicators. Process is mainly divided into three stages: 1, constant drying stage lasted 5-6 hours, within two hours after the material into the drying room, the temperature quickly rose to 60-65 degrees, not humidity. This process is mainly played a fermentation process, control the meat does not change color taste. This is what we are talking about warm-up phase. After the warm-up time, adjusting the temperature to 45 to 50 degrees, the humidity is controlled within the range of 50% to 55% of the. 2, the deceleration control the drying stage of hair color and styling of contraction, the temperature control at 52-54 degrees, humidity at about 45%, the time for 3-4 hours, sausage gradually turned from bright red light red, casings start contraction, then we must pay attention to the emergence of a hard shell that can be used alternately hot and cold, good results. 3, fast drying stage of this phase the major constraint is the temperature, in order to strengthen the drying rate, the temperature should rise to 60-62 degrees, drying time control in 10-12 hours, the relative humidity at about 38 percent. Dachshund final drying and humidity control in 17% it. Sale: Free repair and replacement parts within a year, there can also be a big quality problem free replacement machine, except for man-made causes. |
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Copyright © GuangDong ICP No. 10089450, Zhucheng rich Machinery Co., Ltd. All rights reserved.
Technical support: ShenZhen AllWays Technology Development Co., Ltd.
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You are the 4490 visitor
Copyright © GuangDong ICP No. 10089450, Zhucheng rich Machinery Co., Ltd. All rights reserved.
Technical support: ShenZhen AllWays Technology Development Co., Ltd.
AllSources Network's Disclaimer: The legitimacy of the enterprise information does not undertake any guarantee responsibility