How to Freeze Dry Meat?

1. Selecting Suitable Meat and Preparation

Choosing fresh and high-quality meat is the foundation of successful freeze-drying. It is recommended to use meat with lower fat content, such as chicken breast, lean beef, or fish, as fat can affect the drying process and may lead to oxidation during storage.

Cutting and Processing:

Cut the meat into uniform small pieces or thin slices to increase the surface area, which accelerates the drying process.

Avoid cutting pieces too thick (generally no more than 1-2 cm) to ensure thorough removal of internal moisture.

Hygiene Requirements:

Use clean knives and cutting boards to avoid cross-contamination.

Wash the surface of the meat with food-grade cleaning agents if needed, but ensure thorough rinsing before further processing.

2. Pre-Freezing Step

Pre-freezing is a critical step in freeze-drying. Its purpose is to form ice crystals from the water content in the meat, preparing it for subsequent sublimation.

Freezing Conditions:

Lay the meat pieces flat on a tray, ensuring enough space between them to prevent sticking.

Place the tray in a freezer set to -20°C or lower until the meat is fully frozen.

Time Requirements:

The pre-freezing time depends on the size and thickness of the meat pieces, typically ranging from 6 to 24 hours.

For industrial-scale operations, quick-freezing equipment can be used for faster freezing.

3. Freeze-Drying Process

The freeze-dryer is the core equipment for this stage, using a vacuum environment and temperature control to achieve the direct sublimation of ice crystals.

Loading and Setup:

Place the pre-frozen meat pieces onto the trays of the freeze-dryer, ensuring even distribution.

Initially set the temperature 10 to 20 degrees Celsius below the eutectic point to ensure the material remains fully frozen.

Sublimation Stage:

Under low-pressure conditions, gradually raise the temperature to -20°C to 0°C. This ensures that the ice crystals directly turn into water vapor and are removed.

Secondary Drying Stage:

Raise the temperature to the highest allowable range for the product to remove residual bound moisture.

This entire process may take 20 to 30 hours, depending on the type of meat.

4. Storage and Packaging

Freeze-dried meat is highly hygroscopic, so strict packaging and storage measures must be taken.

Packaging Requirements:

Use vacuum-sealed bags or aluminum foil packaging to minimize exposure to air and moisture.

Add food-grade desiccants inside the packaging to further reduce humidity.

Storage Environment:

Store in a cool, dry place, away from direct sunlight and high temperatures.

If conditions allow, store the packaged meat in a refrigerated or frozen environment to further extend its shelf life.

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