The approximate vacuum freeze-drying process for lamb tripe is as follows:
The core indicators of vacuum freeze-drying for lamb tripe are the effective freeze-drying area, not the external dimensions: small size 3-10 square meters (daily processing capacity of 300-1000kg), medium size 10-50 square meters (1-5 tons), large size above 50 square meters can be produced continuously for 24 hours; Suggest selecting a cold trap temperature based on a 20% increase in current daily production capacity: ordinary meat/fruits and vegetables ≤ -55 ℃; High sugar, thick lumps, and medicinal herbs require a vacuum system of -60~-80 ℃. The industrial line comes standard with a combination of rotary vane pump and Roots pump, with a no-load pressure of ≤ 10Pa. Unstable single water ring pump can prolong the cycle by 30%. The complete set of lines includes pre-treatment (cleaning machine, cutting machine, draining machine), freeze-drying host, refrigeration/vacuum unit, post-treatment (sorting table, crushing and screening, packaging machine), and PLC centralized control. Acceptance must be tested: full load measurement of cold trap temperature and vacuum degree, complete batch testing of water content uniformity, and continuous 72 hour load operation without leakage.
The process of vacuum freeze-drying production line for lamb belly:

The pre-treatment of frozen tripe (by-product) is crucial, which directly determines the phase and odor of the finished product. Thawing/picking: Frozen tripe is first naturally or hydrolyzed to remove damage and lesions. Pre scalding: Hot water at 55-65 ℃ for 1-2 minutes, which is the most critical step - if the water temperature is too low, the black film cannot be washed off, and if it is too high, it will burn the tripe. Hair removal cleaning: roller rubber stick friction+high-pressure spray, medium speed washing of tripe for 2-3 minutes (4-6 minutes for tripe, 5-8 minutes for louvers to prevent breakage); The equipment can be selected as brush type (fresh stomach), drum type (frozen stomach) or high-pressure spray type (pre treated), and the material must be food grade 304 degreasing/mucosal removal: manually or mechanically scraping off the oil and mucosal layer, which is the core of "no fishy smell" after freeze-drying of lamb belly: cutting into shreds/slices/cubes, with a thickness as uniform as possible (generally 3-8mm), to ensure synchronous blanching and enzyme killing/seasoning: blanching at 85-100 ℃ for 2-6 minutes to kill enzymes and bacteria, can be seasoned as needed, drained and placed on a plate: after air drying and draining, it is laid flat in a single layer without stacking.
Pre treatment of vacuum freeze-drying of lamb belly:
The pre-treatment of the frozen main line of morel mushrooms (edible mushrooms) is lighter, and the core is to maintain shape and aroma: picking → bubble cleaning (circulating water+end spray, preventing secondary pollution) → cutting (whole or sliced) → draining → (optional) boiling and blending → quantitative packaging. III. Common main line (freeze-drying core section) Stage parameter key points Stage parameter key points Pre freeze at -40~-50 ℃, and freeze below the eutectic point of morel mushrooms for 180 minutes at -46 ℃ as a reference; Insufficient pre freezing can cause the finished product to collapse and shrivel. If it is too low, the energy consumption will increase sharply. One drying (sublimation) vacuum of 30-35Pa, plate temperature of -30~+30 ℃, about 600 minutes of heating rate control is required. If the temperature is lower than the melting point, the anti melting secondary drying (analysis) vacuum of 30Pa, plate temperature of 35-50 ℃, about 500 minutes to remove bound water, and the final moisture content is ≤ 3%. The inner packaging aluminum foil bag vacuum/nitrogen filling should be completed within 60 minutes after discharge packaging drying, otherwise it is prone to moisture absorption.