Commercial and Industrial Food Dehydrator Manufacturer Since 1994

how to make a food dehydrator dehydrator instructions | ehow

by:IKE Food Machinery     2019-06-22
The dehydrator removes moisture from the food by combining heating and airflow.They all have some sort of pallet stacking system that allows you to lay out the pieces you want to dehydrate, plus the ventilation system at the top, which allows moisture to be avoided during dehydration.This combination allows you to fully control during dehydration, with the option to produce soft chewy trivia or hard sticky leather dry.
Foods such as fruits, vegetables or meat slices are placed on the tray with slats or holes on it.Once laid out, they are stacked on top of one and placed in a sealed cabinet.These cabinets usually have a fan for circulating air and a heating source for temperature adjustment.The fan blows this heated air, which rotates on the food on the tray and dries slowly, while the vent at the top takes the moisture away.When the moisture in the food evaporates, the food dries, stops the action of enzymes and bacteria, and saves the food.It can then be packed and stored for later consumption.
Cutting fruits and vegetables between 1/8 and 1/4 is considered the best size for ideal drying.These pieces should be placed on the tray and there is enough space between the slices to allow a large amount of airflow to circulate.Although the instructions for different dehydrators will vary, fruits and vegetables should be dried at temperatures ranging from 110 to 130 degrees F.
As the drying process continues, the tray should rotate from top to bottom so that the drying time of all components is uniform and consistent.Generally speaking, the higher the temperature used during dehydration, the higher the frequency the tray needs to rotate.
If any kind of meat or poultry is dried, it is called dried meat.One pound of dried meat to 1/4, depending on your preference, you can make the dried meat soft, soft, or almost as hard as a stone.
In order to make dried meat from raw meat, it is necessary to heat, boil or cook the dried meat to 160 degrees F to kill all salmonella.It can then be cut into pieces or pieces, placed on a tray like a fruit or vegetable piece, and then dehydrated into your favorite beef jerky.
The optimum temperature of the dried meat is between 130 and 140 degrees Fahrenheit, and once dehydrated, the average storage life of the homemade dried meat is one to two months.
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