Answer: Infrared drying equipment. This processing of meat is an excellent alternative to smoking, drying or freezing it. Dried meat products include meat and chicken snacks, chips, pastrami, portioned sausages, etc.

We always recommend a specific type or variety of product that is best suited for drying, but absolutely everything can be dried in this section: bacon, ham, lamb, boiled pork, beef, hare, rabbit, pork, veal, goat meat, venison, horse meat and even camel meat, crocodile and whale meat.

Infrared drying technology qualitatively dries meat and poultry products, preserving their shape, taste, useful trace elements and vitamins. The main advantage of IR rays in the case of this type of product is its 100% sterilization, thereby extending its shelf life.

Drying meat and poultry products on the equipment of UkrSushka is the best idea for entrepreneurs ─ economically, productively and quickly.

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Squid is not only tasty, but also very useful: high content of protein, iodine, polyunsaturated fats, vitamins E, PP and group B, phosphorus, potassium, selenium and other useful substances.

Squid increases mental activity, normalizes the functioning of the thyroid gland, improves the functioning of the nervous system.

Infrared technology produces high-quality and fast drying, where moisture evaporates from the product as evenly as possible, the appearance remains the same, the taste and flavor become richer.

All the unique and useful properties of squid are preserved during infrared drying.

IR rays act directly on the product, completely disinfecting it and thereby extending the shelf life, protecting it from harmful microorganisms.

The ability to select the optimal temperature of the infrared equipment will allow you not to overdry the squid and vice versa.

With a correctly set temperature task, the squids will turn out to be elastic and semi-soft.

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Dried mushrooms retain most of the nutrients, are highly digestible, have a deep flavor, and can be a great addition to culinary recipes. In this case, not all mushrooms should be dried. Mushrooms are tubular, lamellar, chanterelle, marsupial and tinder. Not all mushrooms are suitable for drying, many contain bitterness, which intensifies during the drying process.

Almost all edible tubular mushrooms are suitable for drying, but the best are: porcini mushroom, boletus, oak, flywheel, goats, Polish mushroom.

Lamellar: honey mushrooms, champignons, deer, boletus.

Chanterelles: common chanterelle.

Marsupials: morels, white truffle.

Using the infrared technology for drying mushrooms, you will get the highest quality product, which in the finished form will be monochromic, light, without burnt pieces, retain a maximum of useful substances, bright flavor, and  speed up the drying process 4-5 times faster than on standard drying equipment in which drying is reproduced within 12-16 hours.

Fresh mushrooms are best suited for drying mushrooms; before processing, it is necessary to sort out and remove inedible, wormy, badly dented mushrooms.

Next, clean the mushrooms from dirt, twigs, etc. It is better not to wash mushrooms as they absorb moisture well. This will take longer to dry.

Large mushrooms are cut into small pieces from 2 to 7 millimeters, and for small mushrooms, caps are separated from legs and cut separately, or dry entirely.

Drying temperature is of 50-60 degrees.

The output of the finished product is 10-12%

The post Drying mushrooms first appeared on UkrSushka.