Beef freeze-drying machine production line

Beef freeze-drying machine production lineBeef jerky is usually made by marinating beef with other seasonings. Beef is the second largest meat product in China, second only to pork. Beef has a high protein content and low fat content, making it delicious and loved by people. Beef jerky contains nutrients such as protein, amino acids, and a small amount of minerals, which not only maintain the chewy flavor of beef, but also prevent it from spoiling over time.

Drying is a key process in the production of dried meat, which can reduce the water activity inside the dried meat, slow down the occurrence of some biochemical reactions, and extend the shelf life of the product. Different drying methods can give beef jerky different physical properties. As for the two commonly used drying methods in factories, air drying mainly relies on natural conditions control, with difficult temperature control, low drying efficiency, unstable product quality between batches, and susceptibility to air pollution; The drying temperature of the hot air/drying chamber is controlled to a certain extent, reducing air pollution to the product. However, the heat transfer efficiency is low, the drying inside and outside of the product is uneven, the surface scabs are severe, non enzymatic browning is severe, and the product color is poor. Additional coloring agents and tenderization treatment are often needed to improve the physical properties of beef jerky.

Food freeze dryer is a stable equipment for drying food materials, which removes moisture from food materials through processes such as low-temperature freezing, vacuum, sublimation drying, etc. It has the characteristic of maintaining the basic nutrition, body shape, color, and flavor of food unchanged. Using a food freeze dryer for vacuum freeze-drying of beef can maintain its original nutrition, color, aroma, and taste.

Why does freeze-dried beef have advantages that traditional processing cannot achieve? Below, Cong will learn about the working principle of a food freeze dryer and explore beef freeze drying technology.

Beef is a nutritious food rich in creatine, vitamins, potassium, and protein. Its nutrients and trace elements can be damaged or denatured by high temperatures and oxidative reactions, so it usually needs to be frozen at low temperatures. With the development of freeze dryer technology, food freeze dryers have been widely used for stable drying processing and production of food. The working principle of a food freeze dryer is based on the three state changes of water. At the triple point (temperature of 0.01 ℃, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance with each other. The food freeze dryer first freezes the food material into a solid at low temperature, and then uses the sublimation principle in a high vacuum state to directly sublime the water in the food material into water vapor without melting the ice, thus achieving the purpose of freeze-drying the food material.

Beef freeze-drying technology is based on the principle of sublimation to control the freezing temperature, freezing rate, sublimation vacuum degree, drying temperature, heating rate, physical temperature, etc. of beef to achieve stable drying. We measured the eutectic point of raw beef at -18 ℃ and the eutectic point of cooked beef at around -28 ℃ during the sublimation process, and determined the respective pre freezing temperature, one-time drying temperature range, and vacuum adjustment range. Ensure that the color, aroma, taste, shape, and nutrition of beef after vacuum freeze-drying remain basically unchanged, with a moisture content of 3-5% after drying and good rehydration. It can be stored at room temperature for a long time without the need for preservatives.

Food vacuum freeze-drying is a drying method for preserving food nutrition, which can be widely used in various processing and production such as beef freeze-drying, chicken freeze-drying, donkey meat freeze-drying, seafood freeze-drying, fruit and vegetable freeze-drying, etc.