In the process of making meat floss, drying is a crucial step that must not be taken lightly. First, thoroughly stew the carefully selected meat until soft and tender, then tear it into thin shreds. Next, add seasonings and stir thoroughly to taste. Then, evenly spread these mixed shreds on the conveyor belt of the dryer. Finally, set the appropriate baking speed and microwave power according to actual needs, and the drying process officially begins.
Before entering the microwave tunnel oven drying process, the feeding operation must be completed first. The staff will evenly spread the seasoned and mixed shredded meat on the conveyor belt of the tunnel furnace. During spreading, the thickness of the shredded meat will be controlled to ensure that the thickness of the shredded meat is as uniform as possible, avoiding local thickening or breakage. The conveyor belt will smoothly drive the shredded meat and slowly enter the interior of the microwave tunnel, initiating continuous drying operations.
During the drying process, the staff can set the baking speed and microwave power of the equipment in advance according to production needs. These two parameters are the core of controlling the drying effect, and can be adjusted according to different meat moisture and yield requirements. Industrial microwave tunnel ovens rely on microwave action to rapidly move water molecules inside the meat shreds, generating heat and achieving uniform dehydration from the inside out. This drying method can make the overall dryness of the meat shreds uniform, without the phenomenon of external dryness and internal dampness.
During the process of the shredded meat passing through the tunnel furnace with the conveyor belt, the microwave continues to stabilize and gradually removes excess moisture from the shredded meat. The entire drying process does not require frequent manual intervention, and the equipment will continue to operate according to the set parameters to ensure that the shredded meat can pass through a complete and unified drying process.
When the shredded meat is fully tunnel dried and discharged from the end of the equipment, the moisture content has reached the standard for producing meat floss, and the dehydrated shredded meat is fluffy and dry. Subsequently, only a simple loosening treatment is needed to obtain a semi-finished meat floss product with uniform quality.
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