CN113632933A - Continuous drying process for duck tongues - Google Patents

Continuous drying process for duck tongues Download PDF

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Publication number
CN113632933A
CN113632933A CN202110936234.7A CN202110936234A CN113632933A CN 113632933 A CN113632933 A CN 113632933A CN 202110936234 A CN202110936234 A CN 202110936234A CN 113632933 A CN113632933 A CN 113632933A
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CN
China
Prior art keywords
drying
layer
duck tongues
duck
tongues
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN202110936234.7A
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Chinese (zh)
Inventor
王金锋
孙常德
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Henan Haikeyi Environmental Protection Technology Co ltd
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Henan Haikeyi Environmental Protection Technology Co ltd
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Publication date
Application filed by Henan Haikeyi Environmental Protection Technology Co ltd filed Critical Henan Haikeyi Environmental Protection Technology Co ltd
Priority to CN202110936234.7A priority Critical patent/CN113632933A/en
Publication of CN113632933A publication Critical patent/CN113632933A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a continuous drying process for duck tongues, which comprises the following steps: 1) unfreezing: unfreezing the frozen duck tongues in flowing water at the temperature of 10-15 ℃ for 8-10 hours; 2) material distribution: placing the unfrozen duck tongues into a multi-layer continuous drying device, and distributing the materials from the input end of the drying device, wherein the thickness of the distributed materials is 3-5 cm; 3) and (3) continuous drying: continuously drying the duck tongues in multilayer continuous drying equipment at the temperature of 60-90 ℃ for 190-230 min; 4) and (3) cooling: cooling the dried duck tongues on cooling equipment; 5) screening and weighing: screening the cooled duck tongues, and conveying the duck tongues to a weighing bin for weighing; 6) packaging: transferring the weighed duck tongues to packaging equipment for packaging; 7) and (3) sterilization: sterilizing the packaged duck tongues. The continuous drying process has high drying efficiency and simple working procedures, and ensures the taste and quality of the duck tongues.

Description

Continuous drying process for duck tongues
Technical Field
The invention relates to the technical field of food processing, in particular to a continuous drying process of duck tongues.
Background
The duck tongue is a food with rich nutrition, is rich in protein and lecithin, is easy to digest and absorb, and is beneficial to strengthening brain and improving intelligence.
The duck tongues are generally processed in a sauce marinating mode in the food industry, sauce marinated duck tongue products are mainly processed through a marinating process, long-time marinating is needed for ensuring taste, the duck tongues are soft and rotten due to long-time marinating, the crisp and tasty mouthfeel is lost, meanwhile, the chewiness of the duck tongues is reduced, the processing time is long, and the production efficiency is low.
Meanwhile, the duck tongue contains a large amount of grease, and the traditional processing method of directly stewing easily causes high fat content of the product, heavy greasy feeling during eating, and easily causes fat oxidation if the duck tongue is improperly stored.
Disclosure of Invention
The invention aims to provide a continuous drying process for duck tongues, which shortens the period of drying the duck tongues, has high efficiency, keeps the taste and chewiness of the duck tongues and reduces the fat content.
In order to achieve the purpose, the invention adopts the following technical scheme:
a continuous drying process for duck tongues comprises the following steps:
1) unfreezing: unfreezing the frozen duck tongues in flowing water at the temperature of 10-15 ℃ for 8-10 hours;
2) material distribution: placing the unfrozen duck tongues into a multi-layer continuous drying device, and distributing the materials from the input end of the drying device, wherein the thickness of the distributed materials is 3-5 cm;
3) and (3) continuous drying: continuously drying the duck tongues in multilayer continuous drying equipment at the temperature of 60-90 ℃ for 190-230 min;
4) and (3) cooling: cooling the dried duck tongues on cooling equipment;
5) screening and weighing: screening the cooled duck tongues, and conveying the duck tongues to a weighing bin for weighing;
6) packaging: transferring the weighed duck tongues to packaging equipment for packaging;
7) and (3) sterilization: sterilizing the packaged duck tongues.
Preferably, in the step 2), 5 layers of continuous drying equipment are adopted, the duck tongues start to be dried sequentially through the uppermost layer, and the drying is completed at the lowermost layer.
Further preferably, in the step 2), the thawed duck tongues are placed in a storage bin and then conveyed into a multilayer continuous drying device through a conveying device.
Further preferably, the output end of the conveying device is provided with a swing arm distributing device, and the thawed duck tongues are uniformly laid on the multilayer continuous drying device through the swing arm distributing device.
Preferably, in the step 3), the drying temperature of the uppermost layer is 60-65 ℃, the drying temperature of the fourth layer is 70-75 ℃, the drying temperature of the third layer is 75-80 ℃, the drying temperature of the second layer is 80-90 ℃, and the drying temperature of the lowermost layer is 85-90 ℃.
Preferably, in the step 3), the drying time of the uppermost layer is 45-50 min, the drying time of the fourth layer is 40-50 min, the drying time of the third layer is 45-50 min, the drying time of the second layer is 40-50 min, and the drying time of the lowermost layer is 25-30 min.
Further preferably, in the step 3), the drying temperature of the uppermost layer is 60 ℃, the drying temperature of the fourth layer is 70 ℃, the drying temperature of the third layer is 75 ℃, the drying temperature of the second layer is 80 ℃, and the drying temperature of the lowermost layer is 90 ℃.
Further preferably, in the step 3), the drying time of the uppermost layer is 50min, the drying time of the fourth layer is 45min, the drying time of the third layer is 50min, the drying time of the second layer is 45min, and the drying time of the lowermost layer is 30 min.
More preferably, in the step 2), the thickness of the cloth is 5 cm.
Further preferably, in the step 7), pasteurization is performed by using pasteurization equipment.
The invention has the beneficial effects that:
1. the duck tongues dried by the drying process have ruddy appearance, crisp bone and good chewing feeling.
2. The multi-layer hot air continuous drying process is adopted, drying is finished in a set of drying equipment, repeated drying is not needed, the quality of the product is guaranteed, and meanwhile, the production cost is saved.
3. The continuous operation can be rapidly carried out from unfreezing, drying, sterilizing and ensuring, the working efficiency is high, and the labor intensity is low.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below.
Example 1:
selection of duck tongues: the selected duck tongues have good appearance, complete appearance, no wound and full and ruddy meat quality;
1) unfreezing: placing the frozen duck tongues in a thawing pool, thawing by adopting a flowing water thawing method, controlling the temperature of water at 10-15 ℃, and thawing for 8 hours;
2) feeding: put into the lifting machine with the duck tongue that unfreezes, the lifting machine includes the buffer memory feed bin, the conveyer belt, swing arm cloth mechanism, the conveyer belt slope upwards sets up, the lower extreme is the input, the upper end is the output, the below at the conveyer belt input is established to the buffer memory feed bin, swing arm cloth mechanism establishes the below at the conveyer belt output, stack the duck tongue that will pickle in the buffer memory feed bin, along with the operation of conveyer belt, the duck tongue falls into swing arm cloth mechanism through the conveyer belt on, be equipped with the conveyer belt in the swing arm cloth mechanism, the duck tongue falls into drying equipment's input on swing arm cloth mechanism, the reciprocal swing of width direction that drying equipment input can be followed to swing arm cloth mechanism, the messenger falls into the duck tongue of drying equipment input and evenly lays, ensure the stoving effect, cloth thickness is 3 cm.
3) Drying: the five-layer continuous steam drying equipment is adopted for drying, five-layer mesh belt type conveying belts are arranged in the five-layer continuous steam drying equipment from top to bottom, duck tongues enter from the mesh belt type conveying belt on the uppermost layer and are output from the mesh belt type conveying belt on the lowermost layer, and drying is finished.
The temperature of the drying equipment needs to be controlled, specifically, the temperature of the uppermost layer is controlled to be 60 ℃, the temperature of the fourth layer is controlled to be 70 ℃, the temperature of the third layer is controlled to be 75 ℃, the temperature of the second layer is controlled to be 80 ℃, and the temperature of the lowermost layer is controlled to be 90 ℃.
The drying time of the duck tongues on each layer of the mesh belt type conveying belt also needs to be strictly controlled, in the embodiment, the drying time of the uppermost layer is controlled to be 50min, the drying time of the fourth layer is controlled to be 45min, the drying time of the third layer is controlled to be 50min, the drying time of the second layer is controlled to be 45min, and the drying time of the lowermost layer is controlled to be 30 min.
The duck tongues are primarily cooked on the uppermost layer in a drying device, deoiling is completed in the fourth layer, the third layer and the second layer, and finally, the meat toughness of the duck tongues is enhanced at the high temperature of the lowermost layer, so that the color of the duck tongues is red and bright, and meanwhile, the bone of the duck tongues is crisp and has good chewing feeling.
The mesh belt type conveying belt is made of metal meshes, the middle of the mesh belt type conveying belt is hollowed out, and after the duck tongues are deoiled, grease can fall from gaps of the mesh belts, so that the deoiling effect is ensured.
4) And (3) cooling: and conveying the dried duck tongues to cooling equipment through a conveying belt, and cooling.
5) Screening and weighing: and screening the cooled duck tongues, taking out the broken and broken duck tongues in the drying process, conveying the duck tongues to a designated weighing bin for weighing, and simultaneously carrying out ultraviolet sterilization in the weighing bin.
6) And (3) vacuum packaging: transferring the weighed duck tongues to a vacuum packaging machine for vacuum packaging.
7) And (3) sterilization: and (4) carrying out pasteurization on the packaged duck tongues.
Example 2:
selection of duck tongues: the selected duck tongues have good appearance, complete appearance, no wound and full and ruddy meat quality;
1) unfreezing: placing the frozen duck tongues in a thawing pool, thawing by adopting a flowing water thawing method, controlling the temperature of water at 10-15 ℃, and thawing for 9 hours;
2) feeding: put into the lifting machine with the duck tongue that unfreezes, the lifting machine includes the buffer memory feed bin, the conveyer belt, swing arm cloth mechanism, the conveyer belt slope upwards sets up, the lower extreme is the input, the upper end is the output, the below at the conveyer belt input is established to the buffer memory feed bin, swing arm cloth mechanism establishes the below at the conveyer belt output, stack the duck tongue that will pickle in the buffer memory feed bin, along with the operation of conveyer belt, the duck tongue falls into swing arm cloth mechanism through the conveyer belt on, be equipped with the conveyer belt on the swing arm cloth mechanism, the duck tongue falls into drying equipment's input on swing arm cloth mechanism, the reciprocal swing of width direction that drying equipment input can be followed to swing arm cloth mechanism, it is even to make the duck tongue that falls into on the drying equipment input, ensure the stoving effect, cloth thickness is 4 cm.
3) Drying: the five-layer continuous steam drying equipment is adopted for drying, five-layer mesh belt type conveying belts are arranged in the five-layer continuous steam drying equipment from top to bottom, duck tongues enter from the mesh belt type conveying belt on the uppermost layer and are output from the mesh belt type conveying belt on the lowermost layer, and drying is finished.
The temperature of the drying equipment needs to be controlled, specifically, the temperature of the uppermost layer is controlled to be 65 ℃, the temperature of the fourth layer is controlled to be 75 ℃, the temperature of the third layer is controlled to be 80 ℃, the temperature of the second layer is controlled to be 85 ℃, and the temperature of the lowermost layer is controlled to be 90 ℃.
The drying time of the duck tongues on each layer of the mesh belt type conveying belt also needs to be strictly controlled, in the embodiment, the drying time of the uppermost layer is controlled to be 45min, the drying time of the fourth layer is controlled to be 40min, the drying time of the third layer is controlled to be 45min, the drying time of the second layer is controlled to be 40min, and the drying time of the lowermost layer is controlled to be 25 min.
The duck tongues are primarily cooked on the uppermost layer in a drying device, deoiling is completed in the fourth layer, the third layer and the second layer, and finally, the meat toughness of the duck tongues is enhanced at the high temperature of the lowermost layer, so that the color of the duck tongues is red and bright, and meanwhile, the bone of the duck tongues is crisp and has good chewing feeling.
The mesh belt type conveying belt is made of metal meshes, the middle of the mesh belt type conveying belt is hollowed out, and after the duck tongues are deoiled, grease can fall from gaps of the mesh belts, so that the deoiling effect is ensured.
4) And (3) cooling: and conveying the dried duck tongues to cooling equipment through a conveying belt, and cooling.
5) Screening and weighing: and screening the cooled duck tongues, taking out the broken and broken duck tongues in the drying process, conveying the duck tongues to a designated weighing bin for weighing, and simultaneously carrying out ultraviolet sterilization in the weighing bin.
6) And (3) vacuum packaging: transferring the weighed duck tongues to a vacuum packaging machine for vacuum packaging.
7) And (3) sterilization: and (4) carrying out pasteurization on the packaged duck tongues.
Example 3:
selection of duck tongues: the selected duck tongues have good appearance, complete appearance, no wound and full and ruddy meat quality;
1) unfreezing: placing the frozen duck tongues in a thawing pool, thawing by adopting a flowing water thawing method, controlling the temperature of water at 10-15 ℃, and thawing for 10 hours;
2) feeding: put into the lifting machine with the duck tongue that unfreezes, the lifting machine includes the buffer memory feed bin, the conveyer belt, swing arm cloth mechanism, the conveyer belt slope upwards sets up, the lower extreme is the input, the upper end is the output, the below at the conveyer belt input is established to the buffer memory feed bin, swing arm cloth mechanism establishes the below at the conveyer belt output, stack the duck tongue that will pickle in the buffer memory feed bin, along with the operation of conveyer belt, the duck tongue falls into swing arm cloth mechanism through the conveyer belt on, be equipped with the conveyer belt on the swing arm cloth mechanism, the duck tongue falls into drying equipment's input on swing arm cloth mechanism, the reciprocal swing of width direction that drying equipment input can be followed to swing arm cloth mechanism, it is even to make the duck tongue that falls into on the drying equipment input, ensure the stoving effect, cloth thickness is 5 cm.
3) Drying: the five-layer continuous steam drying equipment is adopted for drying, five-layer mesh belt type conveying belts are arranged in the five-layer continuous steam drying equipment from top to bottom, duck tongues enter from the mesh belt type conveying belt on the uppermost layer and are output from the mesh belt type conveying belt on the lowermost layer, and drying is finished.
The temperature of the drying equipment needs to be controlled, specifically, the temperature of the uppermost layer is controlled to be 65 ℃, the temperature of the fourth layer is controlled to be 70 ℃, the temperature of the third layer is controlled to be 80 ℃, the temperature of the second layer is controlled to be 90 ℃, and the temperature of the lowermost layer is controlled to be 90 ℃.
The drying time of the duck tongues on each layer of the mesh belt type conveying belt also needs to be strictly controlled, in the embodiment, the drying time of the uppermost layer is controlled to be 50min, the drying time of the fourth layer is controlled to be 50min, the drying time of the third layer is controlled to be 50min, the drying time of the second layer is controlled to be 50min, and the drying time of the lowermost layer is controlled to be 30 min.
The duck tongues are primarily cooked on the uppermost layer in a drying device, deoiling is completed in the fourth layer, the third layer and the second layer, and finally, the meat toughness of the duck tongues is enhanced at the high temperature of the lowermost layer, so that the color of the duck tongues is red and bright, and meanwhile, the bone of the duck tongues is crisp and has good chewing feeling.
The mesh belt type conveying belt is made of metal meshes, the middle of the mesh belt type conveying belt is hollowed out, and after the duck tongues are deoiled, grease can fall from gaps of the mesh belts, so that the deoiling effect is ensured.
4) And (3) cooling: and conveying the dried duck tongues to cooling equipment through a conveying belt, and cooling.
5) Screening and weighing: and screening the cooled duck tongues, taking out the broken and broken duck tongues in the drying process, conveying the duck tongues to a designated weighing bin for weighing, and simultaneously carrying out ultraviolet sterilization in the weighing bin.
6) And (3) vacuum packaging: transferring the weighed duck tongues to a vacuum packaging machine for vacuum packaging.
7) And (3) sterilization: and (4) carrying out pasteurization on the packaged duck tongues.
By the drying process, the drying efficiency of the duck tongues can be greatly improved, the feeding, the continuous drying, the sterilization and the packaging can be quickly finished, meanwhile, the thickness, the temperature and the drying time of the dried duck tongues are strictly controlled, the drying quality of the duck tongues is ensured, the oil content of the dried duck tongues is reduced, the duck tongues are more beneficial to health, the chewing feeling and the crispness of the duck tongues are retained, the follow-up secondary processing is more convenient, the duck tongues can be eaten only by simple processing, and the duck tongues are beneficial to large-scale commercial use.
The present invention is not limited to the above-mentioned preferred embodiments, and any other products in various forms can be obtained by anyone in the light of the present invention, but any changes in the shape or structure thereof, which have the same or similar technical solutions as those of the present application, fall within the protection scope of the present invention.

Claims (10)

1. A continuous drying process of duck tongues is characterized in that: the method comprises the following steps:
1) unfreezing: unfreezing the frozen duck tongues in flowing water at the temperature of 10-15 ℃ for 8-10 hours;
2) material distribution: placing the unfrozen duck tongues into a multi-layer continuous drying device, and distributing the materials from the input end of the drying device, wherein the thickness of the distributed materials is 3-5 cm;
3) and (3) continuous drying: continuously drying the duck tongues in multilayer continuous drying equipment at the temperature of 60-90 ℃ for 190-230 min;
4) and (3) cooling: cooling the dried duck tongues on cooling equipment;
5) screening and weighing: screening the cooled duck tongues, and conveying the duck tongues to a weighing bin for weighing;
6) packaging: transferring the weighed duck tongues to packaging equipment for packaging;
7) and (3) sterilization: sterilizing the packaged duck tongues.
2. The continuous drying process of duck tongues according to claim 1, characterized in that: in the step 2), 5 layers of continuous drying equipment are adopted, the duck tongues are dried sequentially through the uppermost layer, and the drying is finished at the lowermost layer.
3. The continuous drying process of duck tongues as claimed in claim 2, characterized in that: and in the step 2), the unfrozen duck tongues are placed in a storage bin and then conveyed into multilayer continuous drying equipment through conveying equipment.
4. The continuous drying process of duck tongues as claimed in claim 3, characterized in that: the output end of the conveying device is provided with a swing arm distributing device, and the thawed duck tongues are uniformly laid on the multilayer continuous drying device through the swing arm distributing device.
5. The continuous drying process of duck tongues as claimed in claim 2, characterized in that: in the step 3), the drying temperature of the uppermost layer is 60-65 ℃, the drying temperature of the fourth layer is 70-75 ℃, the drying temperature of the third layer is 75-80 ℃, the drying temperature of the second layer is 80-90 ℃, and the drying temperature of the lowermost layer is 85-90 ℃.
6. The continuous drying process of duck tongues as claimed in claim 2, characterized in that: in the step 3), the drying time of the uppermost layer is 45-50 min, the drying time of the fourth layer is 40-50 min, the drying time of the third layer is 45-50 min, the drying time of the second layer is 40-50 min, and the drying time of the lowermost layer is 25-30 min.
7. The continuous drying process of duck tongues as claimed in claim 5, characterized in that: in the step 3), the drying temperature of the uppermost layer is 60 ℃, the drying temperature of the fourth layer is 70 ℃, the drying temperature of the third layer is 75 ℃, the drying temperature of the second layer is 80 ℃, and the drying temperature of the lowermost layer is 90 ℃.
8. The continuous drying process of duck tongues as claimed in claim 6, characterized in that: in the step 3), the drying time of the uppermost layer is 50min, the drying time of the fourth layer is 45min, the drying time of the third layer is 50min, the drying time of the second layer is 45min, and the drying time of the lowermost layer is 30 min.
9. The continuous drying process of duck tongues according to claim 1, characterized in that: in the step 2), the thickness of the cloth is 5 cm.
10. The continuous drying process of duck tongues according to claim 1, characterized in that: in the step 7), pasteurization is carried out by adopting pasteurization equipment.
CN202110936234.7A 2021-08-16 2021-08-16 Continuous drying process for duck tongues Pending CN113632933A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110936234.7A CN113632933A (en) 2021-08-16 2021-08-16 Continuous drying process for duck tongues

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110936234.7A CN113632933A (en) 2021-08-16 2021-08-16 Continuous drying process for duck tongues

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Publication Number Publication Date
CN113632933A true CN113632933A (en) 2021-11-12

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489724A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of degreased sauced duck tongues
CN210892571U (en) * 2019-10-23 2020-06-30 温州修文食品有限公司 Multilayer drying-machine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104489724A (en) * 2014-12-15 2015-04-08 辽宁嘻道食品有限公司 Processing method of degreased sauced duck tongues
CN210892571U (en) * 2019-10-23 2020-06-30 温州修文食品有限公司 Multilayer drying-machine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
齐连东编著: "《大蒜生产关键技术问答》", 中国农业出版社, pages: 92 *

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