Overview:

    Chicken production process: grain (wheat, corn, soybean) - MSG semi-finished products (sodium glutamate) and a small amount of chicken powder and other accessories mixed - granulation - drying - sieving - packaging - inspection - finished - storage. In order to obtain the color flavor of the fine chicken products; accessories choice is essential. Which monosodium glutamate semi-finished products (sodium glutamate) oil tires and other quality of chicken finished products play a decisive impact. In the dry, because the main ingredient of chicken is developed by sodium glutamate, and sodium glutamate in the temperature above 120 ℃, will become the focus, glutamate sodium after eating harmful to the human body, so the chicken in the Dry, the drying chamber temperature must be controlled at 95 ℃ -115 ℃ between, so as to give full play to the nutritional value of chicken.

    My company over the years has always been to focus on chicken, chicken powder production line equipment research and development, has developed a number of different processes of complete sets of chicken, chicken powder production line equipment, and equipment are made of stainless steel to meet the user in the QS Certification requirements. In China has a number of sales of the top ten chicken manufacturers and the larger sales in East China manufacturers use my company's chicken, chicken powder production line equipment.

Drying process description:

    I am in the conventional vibration fluidized bed dryer on the basis of a lot of improvements to make it to adapt to the dry production of chicken technology requirements, and has been in a number of chicken manufacturers have been applied, won the praise users.

    Chicken with a certain viscosity easy to stick in the dry machine bed surface caused by drying can not be carried out. Our company has taken a variety of measures to solve this problem. Chicken extruded granulation after forming, the surface of the higher water, I produced the first paragraph of the fluidized bed to take a low temperature and large amount of air pre-drying, so that the rapid decline in chicken surface water, while the surface viscosity has also been reduced. The second stage of the fluidized bed is taken at medium temperature and large air volume to dry to further reduce the surface moisture of the chicken. The third stage of the fluidized bed is taken at medium temperature and the conventional air volume is dry so that the chicken has sufficient residence time in the fluidized bed to achieve effective drying. The fourth stage of the fluidized bed to take a large amount of air cooling, easy to chicken powder in the sieve can be directly packaged. In short, in order to meet the chicken in different stages of the process requirements, bed opening rate and opening direction and fan selection have a corresponding design specifications.

    In order to improve the fluidization effect and the reliability of the fluidized bed, the fluidized bed produced by our company has increased the volume of the boiling chamber. The host adopts the frame structure.