Ogrevalne cevi iz ogljikovih vlaken za učinkovito sušenje mesnih izdelkov

Uvod

Thanks to the energy-saving and durable characteristics of ogrevalne cevi iz ogljikovih vlaken, they have been widely used in various industries. But is there any use of carbon fiber heating tubes in the meat processing industry? For instance, in sausage processing, there is a drying process involved. While natural air drying is cost-effective, it is inefficient and not suitable for mass production in factories.

Uporaba v predelavi mesa

In the processing of beef jerky or dried pork, high temperatures are required to cook the meat. These processes typically involve the use of electric heating tubes. Currently, most of the industry uses stainless steel heating tubes, with a smaller portion using quartz heating tubes. From an overall perspective, the market for the meat processing industry is still significant. According to a rough estimate, if 30% of processing plants switch to carbon fiber heating tubes, the sales potential of this market would be immense, making it an attractive opportunity for the electric heating tube industry. Therefore, in the coming years, the meat processing industry could represent a new growth area for ogrevalne cevi iz ogljikovih vlaken.

Prednosti ogrevalnih cevi iz ogljikovih vlaken

Ogrevalne cevi iz ogljikovih vlaken have a thermal conversion efficiency of over 95%. They heat up quickly, greatly improving the efficiency of drying rooms and shortening drying times. This not only helps resolve bottlenecks in the production process but also maximizes the utilization of existing resources. If you choose to install carbon fiber heating tubes in a drying room for processing beef, the meat products will be evenly heated and subjected to infrared radiation, ensuring the beef jerky remains chewy, flavorful, and juicy. This quality can undoubtedly win the favor of consumers.

Delovne tehnike za sušenje mesnih izdelkov

Večina mesnih izdelkov vsebuje veliko vlage in se predeluje v velikih količinah naenkrat. Postopek sušenja ima stroge časovne zahteve: če je sušenje predolgo, se meso lahko pokvari ali izgubi okus, če pa se prehitro segreje, se lahko zunanjost zažge, medtem ko notranjost ostane premalo kuhana ali mokra. Zato je ključnega pomena uravnoteženo sušenje ter nadzor nad povišanjem temperature in časom zadrževanja med postopkom sušenja. Pri tipičnih mesnih izdelkih, kot so suhomesnati izdelki in klobase, se uporabljata dva običajna načina sušenja: statično in dinamično.

Primer: Sušenje sušenega mesa

1. Stopnja sušenja pri visoki temperaturi:
   V tej fazi 4-5 ur vzdržujte temperaturo med 55 in 76 °C. To omogoča, da mesni izdelki fermentirajo in tako ohranijo svojo naravno aromo.
2. Faza oblikovanja (obdobje barvanja in krčenja):
   Temperatura naj bo med 50 in 55 °C, vlažnost pa približno 45%. Čas nastavite na 5-6 ur. V tej fazi se suho meso postopoma spremeni iz svetlo rdeče v svetlo rdečo barvo, črevo pa se začne krčiti. Pomembno je, da se izognete pojavu, ko površina zogleni, notranjost pa ostane premalo pečena. Rezultate lahko izboljšate z menjavanjem vročega in hladnega mesa.
3. Stopnja hitrega sušenja:
   Ključni dejavnik pri tem je nadzor temperature. Če želite povečati hitrost sušenja, zvišajte temperaturo na 56-60 °C. Čas sušenja je treba nadzorovati med 12 in 15 urami, pri čemer je treba vzdrževati relativno vlažnost okoli 38% in splošno vlažnost okoli 17%. To zagotavlja optimalen učinek sušenja.

Zaključek

Celoten postopek sušenja traja približno 30 ur. Ali zdaj razumete postopek?

GlobalQT is a leading manufacturer of customizable quartz heating solutions. For more information, please visit our Spletna stran ali nas kontaktirajte na contact@globalquartztube.com.