Cured cibumis a traditional Chinese food, which is usually made by pickling, drying or drying meat ingredients such as pork.The procedure for drying cured meat usually includes the following key stages, which are designed to ensure that cured meat is dried evenly and efficiently while maintaining its unique flavor and texture.
1.first scaena
Post propellentibus siccatio cart in siccatio locus, calor-sursum incipit et posuit in duabus horis. Patitur internum temperatus ad siccatio locus ad calefacere usque celeriter ad LXV ° c. Et calefactio processus est etiam condimentum et fermentationem processus, quod potest custodire lardum a mutantur color vel gustum.
Set temperatus ad XLV ° C L ° C et tempus 5-6 horas. In hoc scaena, aqua super superficiem lardo habet evaporationem et color mutationes ab off-album ad lucem rubrum.
III. Tertium scaenam
Imperium temperatusInter LII ℃ et LIV ℃, humiditas XLV%, tempus IV ad VI horas. In hoc tempore, lardum paulatim mutat de lux rubrum ad tenebras rubrum. At this time, it is necessary to ventilate and cool down the temperature, the heater stops heating, opens the humidity vent to discharge the humidity and heat, and joins the fresh air for drying, so as to make the surface skin of the bacon cool down rapidly, which is conducive to the migration of moisture from the inside to the outside surface. Reliquum tempus sit tempus DECREMENTUM et solidificationis, internum humorem lardum decrescis, lardo extenuetur manifesto, et apparet inaequale.
4.Fourth Tempus
Post alium 5-6 horis, frigus caeli refrigerationem modum adhibetur ad semihoram ad relevare contradictio inter evaporatio superficiem humorem et migrationem internum humorem.
Occidentis Vexillum siccatio locusTentorium siccatio locus bene notum est in industria ad eius intelligentes imperium et precise temperatus imperium. Welcome to consulere et visita fabrica.
Post tempus: Jul-22-2024
