Instant Soup Block Freeze Dryer

If the instant soup block freeze dryer caters to your requirement, welcome to buy the precise equipment made in China from our factory. We are one of the professional manufacturers and suppliers in China who can offer you unmatched services and prices. And the customized service is also available. Don't hesitate any more.

 

instant soup block freeze dryer

The production process of convenient instant soup block freeze dryer consists of the following steps: raw material selection, cleaning and cutting, raw material pretreatment, thick soup boiling, seasoning liquid preparation, vacuum freeze-drying and sorting, packaging and warehousing. Through the food lyophilizer equipment, under low temperature conditions, the loss of heat sensitive nutrients is avoided, the product can maintain a better appearance shape and prevent the occurrence of dry consumption. At the same time, the vacuum freeze-dried product has good rehydration and convenient consumption, and the obtained product has rich nutrition, unique taste and convenient consumption, which is suitable for all kinds of people, It has great development prospects.

1、 Production process flow of freeze dried seafood soup :

1) Selection of raw materials: scallops, fish maw, shredded wings, medlar and other raw materials with good color, no diseases and pests and good quality;

2) Cleaning and cutting: rinse the raw materials with a cleaning machine, remove the surface water, and cut the sections with a vegetable cutting machine;

3) Raw material pretreatment: according to the characteristics of various raw materials, either directly for standby or after blanching;

4) Thick soup boiling: make thick soup with fresh chicken, pig feet and pig spine;

5) Preparation of seasoning liquid: add thick soup, starch, maltodextrin, salt, chicken powder, stabilizer and antioxidant into water, heat over low heat until the seasoning liquid becomes paste, and ferment at 37 ° C for half an hour after adding yeast;

6) Vacuum freeze-drying: send the quick-frozen material tray into the drying chamber of the food freeze-drying machine, open the main vacuum valve after sealing, and carry out freeze-drying according to the preset curve of the product for 12-20 hours. When the material weight shown on the electronic scale display does not change within 20 minutes, stop the machine to finish drying, and the water content of the soup block after freeze-drying is less than 5%;

7) Sorting, packaging and warehousing: take out the material tray from the drying room, check whether the color, shape and drying degree of freeze-dried soup blocks are consistent, timely select the sunken and deformed soup blocks, and package the qualified soup blocks.

2、 Process flow chart of freeze-dried egg soup :

· Pretreatment process

(1) Beating eggs: sterilized and shelled fresh eggs are beaten evenly in the egg beater. After beating, filter, remove the broken shell, lace, egg yolk film, etc. in the egg liquid, and then mix it with the prepared seasoning liquid (NaCI, HVP, gravy, mushroom juice, etc.).

(2) Heating and cooking: spray the mixed egg liquid into potato starch solution at about 90 ℃ by pump, and make flake egg flower by using the gelatinization principle.

(3) Injection molding: in the small square of the tray with various auxiliary materials, the egg soup is injected into it through the automatic filling machine to ensure the stability of the quality of each egg soup.

·Drying process

(1) The pre freezing tray is quickly sent to the preliminary freezing warehouse through the trolley for freezing. It can be frozen for 6 hours at about - 30 ℃.

(2) Drying in the shortest time, send the frozen egg flower liquid to the food freeze dryer for drying. The freeze-drying time is between 16 h r and 20 h R. The freeze-drying curve is made through test, and then the production process is controlled by computer to ensure the stability and consistency of product quality.

·Post processing flow

(1) Inspection: inspect the dryness and cracks through appearance; Check the metal sundries through the metal detector to remove the unqualified products.

(2) Packaging: small packaging shall be carried out at the temperature of about 30 ℃ and the indoor humidity below 40%, and then large packaging shall be carried out.

(3) Storage: store under normal temperature, avoid humidity, high temperature and strong light irradiation, and the shelf life can reach two years

Parameter:

Model	KFD-20	KFD-25	KFD-30	KFD-40	KFD-50	KFD-100	KFD-150	KFD-200
Capacity (Kg/Batch)	200	250	300	400	500	1000	1500	2000
Shelf Area (㎡)	20	25	400	40	52	102	152	201
Shelf Size (Mm)	2200*600	2200*600	3300*600	3300*600	3300*600	5000*600	10000*600	9900*600
Shelf Quantity (Layer)	8+1	10+1	8+1	10+1	13+1	17+1	13+1	17+1
Shelf Quantity (Piece)	18	22	18	18	28	36	28	36
Space Between（Mm）	95
Shelf Temperature (℃)	room to 120
Water Catcher Temper (℃)	-65±5
Max Catch Water（Kg）	300	380	450	600	750	1500	2200	3000
Ultimate Vacuum （Pa）	5
Electricity（Kw）	63	72	101	116	168	232	287	384

Pre-sale:

* As soon as we get your inquiry, we will always reply to your email on time and try our best to recommend you the most suitable freeze dryer. Detailed tech-info will also be provided for you.

* We can do sample test for customers.

After-sale:

* If possible, please do come to our factory and we will teach workers the whole process of freeze drying. The most appropriate time needed for freeze drying will be tested by us.

* We will keep in touch with you, to make sure every parts of the freeze dryer work well. One year warranty, free online service for abroad customers.

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