tunnel microwave dried meat floss sterilizer

Specifications

tunnel microwave dried meat floss sterilizer

Breif description:

1.excellent quality
2.keep original nnutrition,color,taste
3.saving enerLD,

The application of microwave meat floss sterilization machine:

Products of thermalization, drying and sterilization. Jinan Microwave machinery equipment co., LTD. Chen palace will be the product to the market. And achieved good results.
If shredded meat meat did not use a microwave sterilization and fresh-keeping technoloLD, in three days or so will be corruption, serious impact on sales, not due to economic benefits. In the whole process of production, marked to arrange a microwave sterilization preservation technoloLD will solve the extension of the key means of food preservation, meat after microwave sterilization, the freshness, tenderness, and flavor are intact, health indicators can completely meet the national food hygiene standards. On the shelf storage time can reach 1 ~ 2 months. The successful application of microwave to meat products, by the original freshness date 3 days, extended to 3 ~ 5 months.

The features of microwve meat floss sterilization machie:

1, the time is short and fast
Conventional thermal sterilization is through the heat conduction, convection and radiation way would transmit the heat from food surface to inside, to achieve the sterilization temperature, often take a long time. Microwave sterilization is microwave can and food and its bacteria such as microbial direct interaction, heating and non-thermal effect work together, to achieve rapid heating sterilization, the processing time is LDly shortened, disinfect the function of various materials in commonly 3 to 5 minutes.
2, low temperature sterilization keep nutrients and traditional flavor
Microwave sterilization is through the special heat and athermal effect of sterilization, compared with conventional thermal sterilization, can be in a lower temperature and shorter time to obtain the needed disinfection sterilization effect. General sterilization temperature in 75-80 degrees Celsius, can achieve effect of microwave processing of food can keep more in addition of nutrients and flavor, such as colour, fragrance, taste and shape have swelling effect. Such as conventional thermal processing of vegetables keep vitamin C is 46% 50%, and the microwave treatment is 60% 90%; Conventional heating liver vitamin A stay at A rate of 58%, and the microwave heating is 84%.
3, to save enerLD
Conventional thermal sterilization often exists in the environment and equipment heat loss, and the microwave is in the food directly, so no additional heat loss. By comparison, generally can be enerLD-saving 30% to 30%.
4, even completely
Conventional thermal sterilization starts, material surface by heat conduction to the inside, however, there is temperature difference between inside and outside. In order to keep food flavor, shorten processing time.
Is often not enough temperature within a food bactericidal effect and influence. Because the microwave penetration will have, in the food overall processing, surface and internal at the same time by role, disinfection sterilization evenly so thoroughly.
5, easy to control
Microwave drying sterilization processing, equipment can out-of-the-box, no thermal inertia of conventional thermal sterilization, convenient operation and microwave power can be adjusted, speed adjustable from scratch, ease of operation.
6, the equipment is simple, the craft is advanced
Compared with conventional methods, microwave devices do not need to boiler, complicated pipeline system, coal and transport vehicles, with water, electrical basic conditions.
7, improve labor condition, save area
Equipment working environment, low noise, LDly improve the working conditions, a complete set of microwave equipment operation only 2-3 people.