本市香肠原用煤球直接加热烘干,工艺落后,劳动强度大,生产效率低,卫生条件差,产品容易污染。为此,试制成功远红外线低温自控烘烤香肠技术。应用远红外线烘干香肠减去了排针工序,在烘干过程中不使糖、酒、油、味精从针空逸出,外表干燥,保持肉的原汁,色泽红润光亮透明。提高了产品质量,成品比煤球烘的好。产品经过远红外线隧道,烧烘并用风幕调节气 The city sausage briquettes directly with the original heating and drying, backward technology, labor-intensive, low production efficiency, poor sanitation, the product easily contaminated. To this end, the successful trial production of far-infrared low-temperature baking sausage technology. Application of far-infrared drying sausage minus the pin header process, in the drying process does not make sugar, wine, oil, MSG escaping from the needle empty, dry appearance, keep the meat juice, bright red color and transparent. Improve the quality of the product, the finished product bake better than the briquettes. After the far infrared tunnel products, burning and drying with air curtain to regulate the gas