Cov txee qhuav

Lub tshuab ziab qhuav-} Cov tub rog tseem ceeb tau muab cov txee rau cov tub yees txias, cov av noo, airflow, thiab huv si. Nws simulates ib qho kev laus "ib puag ncig, tso cai rau cov nqaij nyuj loj tsis tu ncua nyob rau hauv cov xwm txheej tsis tu ncua thiab kev txhim kho nplua nuj thiab tsis txaus ntseeg.

Xa kev nug

Hauj lwm lawm

Kev tsis

Cov khoom lag luam

Cov ntsiab cai tseem ceeb ntawm cov laus ua kom qhuav

Enzyme kev ua: cov enzymes nyob rau hauv cov nqaij nyuj maj mam tawg cia cov ntaub so ntswg sib txuas (protein thiab collagen) nyob rau hauv cov leeg, ib txwm ua rau cov nqaij.

Ya ya raws li kev ua pa tawm: cov nqaij nyug yog nthuav tawm cov huab cua sib ncig, tso cai noo noo kom tsis tu ncua ntxiv, mloog cov nqaij nyug nti thiab tsw qab.

Flavor Development: The combined effects of enzymes and fat oxidation create a unique, complex, rich flavor reminiscent of nuts, cheese, and caramel, not found in wet-aged or under-aged beef.

beef dry ager 7

Cov ntsiab lus tseem ceeb

1. Kub: nruj me ntsis tswj nruab nrab ntawm 0℃thiab 4 degree. Qhov kev kub siab no inhibits overgrowt cov kab mob thaum ua kom cov haujlwm enzyme.

2. Voj av noo: tswj nruab nrab ntawm 75% thiab 85%. Tsawg dhau ntawm cov av noo qis yuav ua rau cov saum npoo kom qhuav sai sai, muaj sia thiab kua muag; Siab dhau qhov av noo theem tuaj yeem yooj yim yug cov kab mob.

3. Huab cua ncig: Nruam, khov kho, thiab maj mam airflow thoob plaws hauv lub txee, thiab txhawb kev tsim ntawm lub plhaub nplai.

4. Kom tsis muaj kab mob: Feem ntau siab -}}}}}}} {{{2}, ua kom muaj kev ua kom muaj kev phom sij thiab kev nyab xeeb.

5. Cov khoom siv puab yog ib txwm ua los ntawm cov hlau tsis muaj rau nws cov tshuaj tua kab mob, thiab yooj yim} {3} {kua txiv huv si.

Cim npe nrov: Cov Txhaum Kom Qhuav, Tuam Tshoj Cov Txee Kom Qhuav Hluav Taws Xob, cov chaw muag khoom

Tus qauv	N-500	N-1200	N-1800
Chav tsev loj (hli)	7007502000	75007802000	18007502000
Muaj peev xwm	450L	950L	1450L
Qho so	-5~25tiv kis
Tus txheeb ze cov av noo	60~90%
Fai fab hov ntau	220 ~ 240v / 50Hz
Cua txias hom	Raug yuam cua
Qhov rooj ntau	1 PC	2 lub PC	3 Pc
Lub sij hawm muaj nuj nqis	5 PC	10 PC	15 Pc

beef dry ager 12

Cov ntawv thov ntawm nqaij nyug menyuam yaus

1.Hog -} xaus steakhouses thiab cov khw noj mov:

Kev laus tub ceev xwm tso cai rau koj los tswj cov txheej txheem laus, kom ntseeg koj cov steaks muaj ib qho tsw tshwj xeeb thiab tshwj xeeb rhiab.

Steaks hnub nyoog rau ntau qhov ntev, xws li 28, 45, 60, lossis txawm tias koj lub tsev noj mov kos npe thiab kev sib tw ua tau zoo.

2.Hog -}} end nqaij tshwj xeeb khw:

Siv cov laus tub ceev xwm los qhia thiab muag qhuav -}}}}}}}} {agrating qhov zoo ntawm koj cov khoom lag luam thiab txhim kho lawv tus nqi ntxiv.