Sausage is an indispensable traditional delicacy during the Lunar New Year. In ancient China, there was no refrigerator. In order to preserve the meat, people put salt and wine to marinate the meat, and then air-dried it so that it can be enjoyed during the Spring Festival. The weather in the December of the Chinese lunar calendar (the twelfth lunar month) is cold and dry, which is suitable for air-drying to make Lap-mei, and the meat is not easy to go bad. This is where the name "La-mei" comes from.

In fact, this kind of sausage has been recorded in the Southern and Northern Dynasties. The cured meat can be kept for a long time after it is made. Whether it is stir-frying or cooking, it can be used directly to eat. It is also very convenient. Some people often go out. When I go back in the New Year, I like to take away some lavender from home. For them, this is the taste of their hometown. Although they can usually eat this lavender in various cities, the taste of different regions is also different. .

At present, most of the sausages on the market are dried in the drying room, instead of the traditional outdoor air-drying, except for their own pouring sausages. Traditional outdoor drying adds a lot of salt to the raw materials so that the sausage can be stored for a long time. The sausages dried in the drying room can be stored for a long time without adding too much salt, which also meets the requirements of the people in pursuit of health. Many businesses will process a large number of sausages before and after the Chinese New Year to meet the needs of the market.

Drying process

1. The drying stage of sausage drying at constant speed

It takes 5 to 6 hours. Within two hours after the material is loaded into the drying room, the temperature quickly rises to 60 to 65 degrees without dehumidification. This process is mainly used as a fermentation process to control the color and taste of the meat. This is what we call the warm-up phase. After the warm-up time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%.

2. Sausage drying slow down drying stage

Color development period and shrinkage setting period are controlled, the temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The sausage gradually changes from light red to bright red, and the casing begins to shrink. Pay attention to the appearance of hard shells, which can be used alternately with hot and cold, and the effect is good.

3. The fast drying stage of sausage drying

The main restrictive factor at this stage is the temperature "in order to strengthen the drying speed", the temperature has to be increased to 60 to 62 degrees, the drying time is controlled at 10 to 12 hours, and the relative humidity is controlled at about 38%. The humidity in the final drying of the sausage is controlled below 17%.

The brand NAISIDA of Guangdong Aoyu Electric Appliance Co., Ltd. mainly develops and sells "household dehumidifiers, commercial dehumidifiers, industrial dehumidifiers, fresh air purification dehumidifiers, cooling dehumidifiers, temperature regulating dehumidifiers, Constant temperature and humidity machine, rotary dehumidifier, ultrasonic humidifier, wet film humidifier and non-standard product development".