Скачать или смотреть Chicken jerky low temperature dryer

Low-temperature drying technology for chicken
I. Pretreatment stage
Raw material processing
Chicken breast is preferred, and the fascia and fat are removed and frozen for 1 hour for easy slicing. The thickness is controlled at 3-5mm (too thick will extend the drying time, too thin and fragile).
After slicing, rinse the blood with running water and absorb the surface moisture with kitchen paper.
Marinating and seasoning
Basic marinade ratio: add 15ml soy sauce, 10ml cooking wine, 8g sugar, and 3g five-spice powder for every 500g of meat, and marinate in the refrigerator for 4-6 hours.
II. KINKAI drying parameters
The KINKAI dryer is set at 40-60 degrees and dried for 15-20 hours to dry the chicken. The final shaping is 55-60℃ for 2-4 hours and then cooled to 50℃ for 30 minutes to prevent surface hardening. The final moisture content is ≤20%.
III. KINKAI quality control standards
Sensory indicators: The meat is firm and inelastic, there is no exudation when bending, and it is uniformly brown.
If you are interested in drying tech, Welcome to inquiry:
Justin Wang
Tel: + 86-13602214932 (wechat/ whatsapp)
Email: [email protected]