Heat pump dryer to dry sliced beef
1. Slice pretreatment
Thickness: 3 mm uniform slices are recommended (too thick is easy to be dry outside and wet inside, too thin is easy to be brittle).
Marinating: Season with salt, sugar, soy sauce, etc. and marinate in the refrigerator for 4-6 hours to sterilize and enhance the flavor.
Drain/absorb surface moisture: shorten the drying time.
2. Drying parameter setting
Initial stage (2 hours):
Temperature setting 40-45℃, quickly evaporate surface moisture to avoid bacterial growth.
Intermediate stage (6 hours):
Reduced to 35-40℃, slowly remove internal moisture to prevent surface hardening.
Late stage (last 1 hour):
Adjustable to 40-45℃ to ensure uniform moisture diffusion and avoid charring.
A total of 9 hours, low temperature drying at about 40 degrees can keep the nutrients of the beef from being lost, and the drying effect is best
