Sausage dryer：During the drying and dehumidification process, Lap Mei must not only remove the moisture in the material, but also retain the original color, fragrance, taste, shape and other sensory indicators in appearance to ensure that it will not deteriorate or mold during the future shelf life...

Golden pomfret dryer：Put the marinated fish on the drying cart to ensure that there is a space of about 5 cm between each layer to facilitate the passage of air and take away the water from the fish. This kind of fish placement structure must ensure that there is enough wind...

Duck dryer：Reshape the dried duck body, hang it on the bamboo pole and put it in the drying room. Firstly, after drying with hot air at 45°C-50°C for about 6 hours, move it to a cold air place at about 15°C for 5-8 hours to stabilize the duck body and make the skin appear milky white...

Dehydrating mushrooms in a dehydrator is a good way to preserve a large number of mushrooms. This method can help you ensure that mushrooms will not deteriorate before you start eating. The signs that mushrooms begin to rot include mucus accumulation on the surface, wrinkles and shrivels of mushrooms, black or black spots of mushrooms, or any unpleasant smell of mushrooms...

Because fresh shiitake mushrooms are not conducive to preservation, when shiitake mushrooms are mature, mushroom farmers will make shiitake mushrooms into dried shiitake mushrooms. In the past, there were two main methods of making dried shiitake mushrooms: first, drying in the sun; second, drying with equipment, such as coal-fired hot-blast stoves...

There are many ways to make dried ginger traditionally. Direct slicing and air drying is the most commonly used method. For this method, the ginger must be cut into thin and uniform slices, otherwise it cannot be dried at the same time...

Dehydrating mushrooms in a dehydrator is a good way to preserve a large number of mushrooms. This method can help you ensure that mushrooms will not deteriorate before you start eating. The signs that mushrooms begin to rot include mucus accumulation on the surface, wrinkles and shrivels of mushrooms, black or black spots of mushrooms, or any unpleasant smell of mushrooms...

The traditional way of drying fish in bulk is certainly not enough. The traditional drying method is not only affected by the weather, but also sanitation is difficult to reach the standard, so the dryer is the best choice. The drying process is as follows...

hazelnut dryer：The drying temperature of hazelnuts generally does not exceed 45°C. The moisture content of hazelnuts is different, and the drying time is also different, usually 8-30 hours...

Honey locust dryer：Taking a 12P dryer with a 7-meter-long, 3-meter-wide, and 2.2-meter-high drying room as an example, the saponaria is dried and loaded into trays. Each material truck is 300 kg, and 10 units are loaded at a time, totaling 3000 kg. The temperature in the first stage is set to 55°C, heating is not dehumidified, and the time is 1.5 hours...

Camellia Seed dryer: According to the characteristics of the oil-tea seed, the tea seed is covered with a dense and separated tea seed shell, which hinders the heat transfer and water evaporation process of the tea seed kernel...

Cherry Dryer: Put the fruit into the baking tray and send it to the sulfur smoker. Put sulfur in a bowl, add wood chips and other combustion aids, close the door of the sulfur fumigation chamber after lighting, and smoke for about 1 hour. Generally, 2-3 kilograms of sulfur powder is used per ton of fruit...