Beef frozen drying solves the nutritional loss of beef drying process, requiring low temperature storage, cold chain circulation and processing cumbersome, bringing new development opportunities to beef deep processing and pre-prepared meat processing industry. Beef frozen drying solves the nutritional loss of beef drying process, requiring low temperature storage, cold chain circulation and processing cumbersome, bringing new development opportunities to beef deep processing and pre-prepared meat processing industry. Beef frozen Why frozen beef has advantages other traditional processing can't reach here? Why frozen beef has advantages other traditional processing can't reach here? Why frozen beef has advantages other traditional processing can't reach here? Why frozen beef has advantages other traditional processing can't reach here?ŊäcFood freezer luɔɔi,EksploreTeknoloji kɔɔr kɔɔr.

Beef yeMuslin puɔth，Vitamin、Potassium ku ProteinKɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïth ye kɔnɔ mïïtKa tɛmɛ fɛɛrɛ ye kɔnɔ, fɛɛrɛ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ ye kɔnɔ Lɔ̈ɔ̈i de luɔɔi de mïïth ye cɔl freezer dryer ee rot gɛɛi në koom ye cɔl three state change, koom ye cɔl three phase point (temperature is 0.01°C, water vapour pressure is 610.5Pa), koom, ice, water vapour ye cɔl three can coexist and balance each other. Fɛɛrɛ ye mɔgɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ

Beef frozen drying technology is based on sublimation principle, depending on beef frozen temperature, freezing rate, sublimation vacuum, drying temperature, heating rate, material temperature etc., has reached the goal of stabilizing drying. Beef frozen drying technology is based on sublimation principle, depending on beef frozen temperature, freezing rate, sublimation vacuum, drying temperature, warming rate, material temperature etc., has reached the goal of stabilizing drying. An tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈n tɛ̈nRaw beef crystalline point is around -18°C. Raw beef crystalline point is around -18°C. Raw beef crystalline point is around -18°C. Raw beef crystalline point is around -18°C.，Kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye kɔɔl ye -28°CKɔnɔ, ka tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ tɛmɛ Ka tɛmɛ yen ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ, ka kɔrɔ.

An ŋic ka tɛmɛ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ kɔnɔ