CN1039851C - Process for dring sausage by solar energy - Google Patents

Abstract

The present invention relates to a novel technology for drying sausages by the heat supply of solar energy and steam energy, which combines drying in sun shine with hot air drying so that radiation drying and convection drying are carried out at the same time. The sausage drying process comprises three stages, and the method supplies control parameters in all the stages, such as drying temperature and air exhausting wetness. The present invention has the advantage that the sausage drying period is largely shortened. Sausages made by the technology have good quality and high percentage of products with high quality.

Description

Process for dring sausage by solar energy

The present invention relates to a kind of new technology of utilizing solar energy and steam thermal energy to make the dry sausage of the energy.

Sausage is the cured system processed goods of a kind of meat of delicious food, by broad masses are liked.The quality of sausage quality except outside the Pass the proportioning process with sausage has, more depends primarily on the drying process of sausage.The sausage dry run, not only to remove the moisture content in the material, make it reach the standard water-content of finished product, and be related to the color of sausage, the requirement of shape impression indexs such as (outward appearances), not mouldy in the shelf-life of a period of time from now on sausage prods, azymic and never degenerate also closely bound up.Up to the present, the sausage drying still is in the state of operation by rule of thumb, and the drying process condition varies with each individual to determine.Traditional drying means has solarization method and the nearly convective drying method of the coal-fired fire tube hot-blast stove of development during the last ten years.Solarization method is promptly selected the north wind sky in winter, the wet sausage of recording is hung under the outdoor sunlight dry, and utilizes solar energy to carry out drying in this simple mode.The sausage that solarization method is drying owing to be subjected to the sunlight direct irradiation, helps the biology enzyme transformation.Thereby sausage has unique local flavor, and the color of product is better, but solarization method is subjected to the influence of weather very big, and as overcast and rainy or the south wind weather that gets damp, sausage easily goes rotten rotten in dry run, and the production that carry out commodity is restricted.The convective drying method of coal-fired fire tube hot-blast stove is exactly the sausage of recording to be dripped to hang to shine under sunlight be placed in the drying room, be provided with coal-fired pipe stove in the drying room, be used to add hot-air, hot-air sent into drying shed, and sausage is dehydrated in the heat convection mode with air blast.Dry in this way sausage exists product and is subjected to coal ash, and cigarette ash pollutes, arid cycle long (generally wanting more than 72 hours), energy consumption is big, and sausage needs through repeatedly " changeing bamboo " and " rising cabinet ", and labour intensity is big, the temperature of dry run, humidity are difficult to control, disadvantages such as sausage quality instability.

The present invention is exactly the problem that exists in the existing sausage dry technology, absorbed the advantage of traditional drying technology, the dry sausage new technology of---radiation that the steam thermal energy heat supply combines---the convective drying method that Exposure to Sunlight process and heated-air drying united two into one, adopted solar energy.

The wet sausage that the present invention at first will record hangs in the radial pattern solar energy drying room, radial pattern solar energy drying room is exactly the greenhouse that the clear glass cap rock is adopted at the top, sunlight can see through cap rock and shine directly into the sausage that is suspended on indoor the inside, feeds hot blast when watching and carries out drying.Hot blast adds hot-air by solar energy air heat collector and steam by heat exchanger and produces, blast in the drying room with blower fan, the present invention is divided into three phases with the sausage dry run, phase I is a constant-rate drying period, lasts about about 5 hours, the steam regulation consumption, make EAT keep 45～50 ℃ (or 55～60 ℃), regulate the aperture in air inlet or hydrofuge air port, the relative humidity of exhaust is remained in 45～50% scopes, humid air is discharged by the hydrofuge air port of drying room side.Through after this stage, the moisture content on sausage surface is evaporated, color and luster during from charging canescence transfer light red to, this stage is also referred to as colour-change period.Then sausage is moved out from drying room, the reversing end to end of sausage is hung, send into drying room again, enter the second stage of sausage, be called first decreasing drying rate period, continue about 15 hours.In this stage, baking temperature is suitable suitably to be improved, and EAT is higher about 4 ℃ than the phase I EAT, and temperature remains 52～54 ℃, and the relative humidity of exhaust keeps 40 ± 5%.This stage can be divided into the color development phase again and shrink the typing phase: the color development phase is the early stage in second stage, lasts 4～5 hours, and in the color development phase, sausage changes cerise into from light red gradually, and casing begins to shrink.For the surface that prevents sausage forms duricrust, the color development after date, can take the halfhour measure of ventilation cooling, promptly cut off warm-air supply, open air door, carry out cold air drying, can make the cooling rapidly of sausage surface like this, cause the sausage internal temperature to be higher than surface temperature, cause the moisture content dispersal direction consistent, help impelling the sausage internal moisture to surface migration with thermograde.After the ventilation cooling, proceed the drying in second stage, promptly shrink the typing phase, continue 10～11 hours.During this, along with the continuation minimizing of sausage internal moisture content, sausage obviously shrinks, and the outside presents rough phenomenon, and profile has been decided overall situation.In the mid-term of shrinking the typing phase, promptly begin to shrink typing about 5 hours, adopt halfhour ventilation cooling provision equally, to alleviate the contradiction of surperficial water evaporates and internal moisture migration.Finish to the shrinkage shaping phase, dry run enters last three phases, last about 22～24 hours, in this stage, the deciding factor of restriction rate of drying is a baking temperature, in order to strengthen rate of drying, shorten arid cycle, should progressively improve baking temperature, 54 ℃ that begin from this stage rise to 60～62 ℃ gradually, in order to reduce the heat that exhaust is taken away, gradually reduce the hydrofuge air quantity simultaneously, relative humidity is controlled at about 30%, so far, whole sausage dry run has been passed through after nearly 42～44 hours and has been all over, and the moisture wet basis of sausage has been reduced to below 17% (dry basis moisture content is about C=0.20), is lower than the water content standard of country and enterprise regulation.

The present invention adopts solar energy---the steam thermal energy heat supply dry sausage that combines, Exposure to Sunlight process and hot-air drying process are united two into one, convective drying and radiant drying work simultaneously, strengthened dry run, shorten sausage arid cycle greatly, make 72 hours arid cycle, shorten to about 42 hours from original heated-air drying, not only save the energy, and increase substantially output.The present invention makes sausage in heated-air drying, can directly be subjected to solar light irradiation, has promoted the biological enzyme activity transformation, improves the quality index such as color of sausage.The present invention adopts the interior circulating ventilation system of the air of big reflux ratio not to be subjected to weather effect, can guarantee the dry round-the-clock running of sausage, adapt to the needs that cured goods industrialness is produced, the temperature and humidity of drying room can be regulated by process conditions, production process is clean, sanitary, and technological operation is easy, and the sausage quality is highly stable, high-quality sausage yield rate can reach more than 99%, the air-dry dry prolongation of the shelf-life specific heat of product 2 months.

Embodiment:

With 1800 kilograms, water content is that 62.3% the wet sausage of recording is suspended on the width of cloth and penetrates in the type solar energy drying room, feed hot blast, the steam regulation consumption, making EAT is 48～50 ℃, regulate intake control air quantity then, the relative humidity of exhaust is remained in 45～50% scopes, after going through 5 hours, sausage is moved out in drying room, again reversing is hung end to end, send into drying room again, continuation is brought up to 52～54 ℃ with EAT, and the relative humidity of exhaust is controlled at 40 ± 5%, after this dry run is carried out 5 hours again, the cut-out steam thermal energy is supplied with, open air door, ventilate and cool off half an hour, and then open steam valve and continue to feed hot blast, temperature ditto equally is 52～54 ℃, the relative humidity of exhaust also is 40 ± 5%, again through after 5 hours, cuts off steam once more and supplies with, open air door, ventilate and cool off half an hour, continue again then to feed hot blast, temperature still is 52～54 ℃, humidity also is 35～40% to go through so again 5 hours, the steam regulation consumption is progressively brought up to 54～62 ℃ with EAT, reduces the hydrofuge air quantity, exhaust relative humidity is controlled at about 30%, after this process was carried out about 20～24 hours, whole sausage dry run finished, and the sausage finished product is shifted out from drying room, after testing, finished product output is 818 kilograms, and the moisture wet basis of sausage finished product is 17%, and yield rate superfine and the high-quality one-level is 99%.

Claims (1)

1. A kind of technology of utilizing air to carry out the sausage drying as drying medium, particularly dry and hot-air convection drying combines the technology of dry sausage with solar radiation, it is characterized in that whole sausage dry run is divided into three phases carries out, and take different drying processes in each stage:

   A, phase I about 5 hours continuously, baking temperature is 45～50 ℃, and makes the relative humidity of exhaust remain 45～50%, then sausage is moved out from drying room, and the reversing end to end of sausage is hung, and sends into drying room again;

   B, second stage continue about 15 hours, 52～54 ℃ of baking temperatures, and the relative humidity of exhaust remains 40 ± 5%.In second stage, carried out once halfhour ventilation cooling, promptly cut off warm-air supply, open air door, feed cold wind and carry out the sausage surface cool every 4～5 hours;

   C, the phase III is lasted 22～24 hours, and baking temperature progressively rises to 60～62 ℃ from 54 ℃, and the relative humidity of exhaust is about 30%.