CN103907892A - Preparation method of pure natural meat flavor seasoning - Google Patents
Preparation method of pure natural meat flavor seasoning Download PDFInfo
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- CN103907892A CN103907892A CN201410111642.9A CN201410111642A CN103907892A CN 103907892 A CN103907892 A CN 103907892A CN 201410111642 A CN201410111642 A CN 201410111642A CN 103907892 A CN103907892 A CN 103907892A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 235000014347 soups Nutrition 0.000 claims abstract description 29
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- 241000287828 Gallus gallus Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000015278 beef Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
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- 238000000034 method Methods 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
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- 239000002002 slurry Substances 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
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- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 6
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000001694 spray drying Methods 0.000 abstract 2
- 238000013329 compounding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
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- 108091008146 restriction endonucleases Proteins 0.000 description 4
- JYGRAOYMDDFOSM-FQJIPJFPSA-N (4s)-4-[[(2s)-4-carboxy-2-[[(2s)-3-carboxy-2-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]propanoyl]amino]butanoyl]amino]-5-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-3-hydroxy-1-oxopropan-2-yl]amino]-5-oxopentano Chemical compound OC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN JYGRAOYMDDFOSM-FQJIPJFPSA-N 0.000 description 3
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
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- 241000237509 Patinopecten sp. Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
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- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
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- 239000005445 natural material Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a pure natural meat flavor seasoning. The preparation method comprises the following steps: stewing preprocessed frozen meat at the high temperature, and then centrifuging to obtain meat residue, pulping the meat residue and then carrying out enzymolysis by using bromelain and novozymes flavor protease, storing broth for later use, deactivating enzyme and sterilizing the meat juice after carrying out enzymolysis, centrifuging and removing bone residue, and then mixing the meat juice with the storage broth, then concentrating in vacuum to obtain semi-solid state seasoning, carrying out spray drying, sieving and then packaging. By stewing at the high temperature, the product has the stewing feeling of over-fired and stewed soup; two enzymes are combined for carrying out enzymolysis and a generation quantity of free amino acids is controlled, thus the product is more delicious in taste and richer in flavor; by compounding the broth obtained by stewing at the high temperature with the meat juice obtained by enzymolysis, the width and the thickness of the prepared product are increased; by spray drying, all nutritional ingredients can be perfectly retained, the quality of the product can be improved and the quality guaranteeing period can be prolonged; the prepared product is the pure natural meat flavor seasoning which can be comparable with high-quality products in international similar products.
Description
Technical field
Embodiments of the present invention relate to production of condiments technical field, and more specifically, embodiments of the present invention relate to a kind of preparation method of pure natural meat flavor seasoning.
Background technology
China's cuisines extensive knowledge and profound scholarship, of long standing and well established, go through and work with great care for 5,000 years, wide in variety, good in color, smell and taste, be world known.The secret of China's cuisines is the skill of the cooking and the conditioning of taste, and flavouring plays a very important role in Chinese meal and food processing industry.Flavouring of a great variety, comprises fermented type flavouring, synthesis type flavouring, purpose compound flavour enhancer and natural condiment containing, and natural condiment containing is divided into again raw material type and extraction type.Along with economic development and people's level of consumption improve, people are more and more higher to the pursuit of cuisines, delicious food, nutrition, health, and people are not meeting " having enough to eat and wear " demand of eating three meals a day, and more focus on the variation of dietetic nutrition and local flavor.The trend that become international of " advocating natural, back to nature ", in many consumers mind, the idea of " natural is exactly safety ", " natural at least synthetic safer than artificial " is deep-rooted.Natural flavouring is to carry out deep processing and the flavoring made with natural material through modern food science and technology, replace the Tradition condiments such as monosodium glutamate completely at developed country's natural flavouring and come into ordinary people family, China's natural flavouring is also in research and development and the stage of market cultivation, as the chickens' extract growing up in recent years, it is only the upgrading products of monosodium glutamate, main component is salt, monosodium glutamate, sugar, starch etc., is not real natural flavouring.Natural meat flavor seasoning is by enzymolysis meat and carries out the class flavoring that a series of subsequent treatment obtains, therefore natural meat flavor seasoning, compared with the existing flavorings such as fermented type flavouring, synthesis type flavouring, purpose compound flavour enhancer, has more amino acid and peptide.The kind of amino acid and peptide and amount all affect the mouthfeel of natural meat flavor seasoning.Delicious peptide is a serial polypeptide, broadly says to be exactly to have dense flavour and the polypeptide general name that there is no bitter taste, and kind may have hundreds and thousands of kinds.The standard of protolysate class flavouring quality is: flavour is full, with rich flavor, without bitter taste, free from extraneous odour.In protein digestion process, first protein be hydrolyzed to polypeptide, then be hydrolyzed to free amino acid, only chooses enzyme, and control enzymolysis process well, could realize directional enzymatic.With different protein restriction endonucleases and excision enzyme combination, the kind of gained polypeptide and free amino acid is all different, especially controlled enzymatic hydrolysis degree is most important, if do not control the growing amount of free amino acid, be common protein digestion, and the enzymolysis of protein belong to current techique, as the disclosed enzyme solution of patent 200910147208.5, it is general proteolysis technology, can not directional enzymatic protein.Therefore, designing a kind of method that is more suitable for preparing pure natural meat flavor seasoning and produce the flavoring of multiple pure natural to replace Tradition condiment be market in urgent need, is also that people are anxious for.
Summary of the invention
The present invention has overcome the deficiencies in the prior art, a kind of preparation method's of pure natural meat flavor seasoning embodiment is provided, utilize modern food processing technology, take meat as raw material,, Vacuum Concentration compound through thermophilic digestion, appropriate enzymolysis, meat soup and meat proteolysis gained gravy and the dry meat flavor seasoning that makes pure natural that dusts.
For solving above-mentioned technical problem, one embodiment of the present invention by the following technical solutions:
A preparation method for pure natural meat flavor seasoning, comprises the following steps:
(1) raw material is chosen and pretreatment;
(2) to thermophilic digestion after adding water in pretreated raw material;
(3) by centrifugal the raw material after thermophilic digestion, meat is separated with soup, obtain meat slag and meat soup;
(4) by meat sizing slurry, add water, then add bromelain and Novi's letter flavor protease to carry out enzymolysis, then gained enzymolysis mixture is carried out to the high temperature enzyme sterilizing of going out;
(5), by centrifugal the gravy after the enzymolysis slag of boning, obtain enzymolysis gravy;
(6) meat soup is mixed with enzymolysis gravy, Vacuum Concentration obtains semisolid flavoring;
(7) semisolid flavoring is sprayed after dry and sieve, obtain powdery seasonings
(8) powdery seasonings is packaged to be to finished product meat flavor seasoning.
According to one embodiment of present invention: the described raw material of step (1) is at least one in the freezing pork that removes fat meat, beef, mutton, or at least one in freezing pork chop, beefsteak, mutton chop, or freezing unhairing goes at least one in whole chicken, the whole duck of internal organ, or at least one in various freezing seafood meat.
Further technical scheme is: the described pretreatment of step (1) is that raw material crusher in crushing is become to particle size is the meat grain of 3～10mm.
Further technical scheme is: the amount adding water described in step (2) is raw material weight 20%～50%, and the temperature of described thermophilic digestion is 90～130 ℃, and the time is 1～5 hour.
Further technical scheme is: the described centrifugal use frame bar centrifuge of step (3) and step (5), its rotating speed is 1000～2000rpm.
Further technical scheme is: the consumption of the described bromelain of step (4) is raw material weight 0.2%～2%, described Novi letter flavor protease is raw material weight 0.1%～1%, the temperature of enzymolysis is 40～65 ℃, enzymolysis reach to the content of free amino acid nitrogen enzymolysis mixture dry matter weight 2%～4% only.In enzymolysis process, meat source protein matter has 20%～40% to be hydrolyzed to free amino acid, and 60%～80% is hydrolyzed to polypeptide, and the content of free amino acid has represented the Degree of Enzymatic Hydrolysis of meat.Meat is carried out to enzymolysis, if enzyme and Degree of Enzymatic Hydrolysis are not carried out to good control, its enzymolysis is non-directional enzymolysis, what produce is kilnitamin, and amino acid kind has 20 kinds more than, wherein the overwhelming majority is bitter taste amino acid, and the local flavor of the meaty flavoring of making is bad; The present invention is by selecting specific bromelain and Novi's letter flavor protease to carry out directional enzymatic to meat source protein matter, bromelain is protein restriction endonuclease, effect is to be polypeptide and free amino acid by proteolysis, Novi's letter flavor protease is protein excision enzyme, effect is by the acid hydrolysis of polypeptide terminal amino group, produces sapid delicious peptide; In enzymolysis process, the present invention has strictly controlled the generation of free amino acid, makes main delicious peptide rather than free amino acid, the bad defect of meaty flavoring local flavor of having avoided bitter taste amino acid to cause of producing in enzymolysis process.
The essential characteristic of enzyme is the selectivity of hydrolysis, and different protease restriction endonucleases act on the different peptide bonds of protein, the product difference of hydrolysis gained.The kind of protein incision enzyme has a lot, although can be polypeptide and free amino acid by proteolysis, because of hydrolysate difference, the local flavor of natural products be just different.Bromelain is a kind of gentle proteolytic enzyme, and this patent, by multiple protein enzyme restriction endonuclease hydrolysis meat source protein is compared to research, is taste effect as index take the entirety of hydrolysate, optimizes the protein incision enzyme of bromelain as this technology.
The effect of protease excision enzyme is the amino acid of excision polypeptide end, generates free amino acid and sapid polypeptide.The albumen excision enzyme kind difference appearing on the market at present, and quality is uneven, and Novi's letter flavor protease quality is better comparatively speaking, therefore selects Novi's letter food flavor enzyme.
Further technical scheme is: the amount that adds water described in step (4) is raw material weight 100%～200%, and the go out method of enzyme sterilizing of described high temperature is that the meat slag after enzymolysis is warming up to 90～100 ℃ of insulations 10～20 minutes.
Further technical scheme is: the solid matter mass percent of the described semisolid flavoring of step (6) is 30%～50%, and thickening temperature is 50～90 ℃, and vacuum is-0.05～-0.09Mpa.
Further technical scheme is: the described spray-dired condition of step (7) is: 160～200 ℃ of EATs, 70～100 ℃ of leaving air temps.
Compared with prior art, one of beneficial effect of the present invention is: the pure long-drawn-out perfume (or spice) of meat soup that (1) thermophilic digestion produces, what make that product has traditional serious stewing soup stewedly boils sense.(2) bromelain and flavor protease are combined the meat albumen after boiling are carried out to appropriate enzymolysis, by controlling the growing amount of free amino acid, meat source protein are hydrolyzed to delicious polypeptide, make that manufactured goods flavour is more delicious, local flavor is stronger, feature taste is more outstanding.(3) by compound to thermophilic digestion gained meat soup and meat proteolysis gained gravy, width and the thickness of making taste have been promoted.(4) adopt the dry powder product of making of spraying, can perfectly retain various nutritional labelings and flavor substance, can improve the quality of products again, increase stability, extend the shelf life.(5) obtained product does not add any auxiliary material, is pure natural meat flavor seasoning, and the high-quality product of the international like product of Ke Yu matches in excellence or beauty.
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of pure natural meat flavor seasoning of the present invention.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
Live chickens are slaughtered to rear unhairing and remove internal organ, whole freezing, after adfreezing, take 100kg, the meat grain that is 3mm by frozen meat crusher in crushing, then put into digester, add 20kg water, be warming up to 100 ℃, be incubated 5 hours, then carry out the separation of soup slag with frame bar centrifuge, rotating speed is 1000rpm, obtain chicken slag and chicken soup, chicken soup is put into hold-up tank to be stored, chicken slag is worn into slurry with bone mud machine, put into enzymatic vessel, 200kg adds water, add 0.2kg bromelain, 0.1kg Novi letter flavor protease, 40 ℃ of insulation enzymolysis obtain enzymolysis mixture (its liquid is enzymolysis gravy), within every 30 minutes, get the content of a sample mensuration enzymolysis gravy Free Amino Acids state nitrogen, when the content of enzymolysis gravy Free Amino Acids state nitrogen reach enzymolysis mixture dry matter weight 2% time, be warmed up to 90 ℃ and be incubated the enzyme sterilizing of going out for 10 minutes.Enzymolysis liquid after sterilization enzyme inactivation is separated to the slag of boning with frame bar centrifuge, obtain enzymolysis chicken juice, centrifuge speed is set as 2000rpm, after enzymolysis chicken juice is put into chicken soup hold-up tank and mixed with chicken soup, being concentrated into mass fraction with vacuum decker is 30% solid concentration, thickening temperature is 50 ℃, and vacuum is-0.09Mpa.Chicken soup juice blend after concentrated is sprayed dry, EAT is 160 ℃, and leaving air temp is 70 ℃, obtains powder product and is pure natural chicken flavoring, after powder product is sieved, packs.
The present embodiment protease hydrolysis products is after testing: the amount that proteolysis is free amino acid is 21%, and the amount that is hydrolyzed to polypeptide is 79%.
Embodiment 2
Take the freezing beef of 100kg, the meat grain that is 10mm by frozen meat crusher in crushing, then put into digester, add 50kg water, be warming up to 130 ℃, be incubated 1 hour, then carry out the separation of soup slag with frame bar centrifuge, rotating speed is 1000rpm, obtain beef slag and steamed beef soup, steamed beef soup is put into hold-up tank to be stored, beef slag is worn into slurry with bone mud machine, put into enzymatic vessel, 100kg adds water, add 2kg bromelain, 1kg Novi letter flavor protease, 65 ℃ of insulation enzymolysis obtain enzymolysis mixture (its liquid is enzymolysis gravy), within every 30 minutes, get the content of a sample mensuration enzymolysis gravy Free Amino Acids state nitrogen, when the content of enzymolysis gravy Free Amino Acids state nitrogen reach enzymolysis mixture dry matter weight 4% time, be warmed up to 95 ℃ and be incubated the enzyme sterilizing of going out for 20 minutes.Enzymolysis liquid after sterilization enzyme inactivation is separated to the slag of boning with frame bar centrifuge, obtain enzymolysis beef broth, centrifuge speed is set as 2000rpm, after enzymolysis beef broth is put into steamed beef soup hold-up tank and mixed with steamed beef soup, being concentrated into mass fraction with vacuum decker is 50% solid concentration, thickening temperature is 90 ℃, and vacuum is-0.05Mpa.Steamed beef soup juice blend after concentrated is sprayed dry, EAT is 200 ℃, and leaving air temp is 100 ℃, obtains powder product and is pure natural flavouring for cooking beef, after powder product is sieved, packs.
The present embodiment protease hydrolysis products is after testing: the amount that proteolysis is free amino acid is 40%, and the amount that is hydrolyzed to polypeptide is 60%.
Embodiment 3
Take the freezing prawn that decaptitates of 100kg, the meat grain that is 5mm by frozen meat crusher in crushing, then put into digester, add 30kg water, be warming up to 110 ℃, be incubated 3 hours, then carry out the separation of soup slag with frame bar centrifuge, rotating speed is 1500rpm, obtain shrimp slag and shrimp soup, shrimp soup is put into hold-up tank to be stored, shrimp slag is worn into slurry with bone mud machine, put into enzymatic vessel, 150kg adds water, add 1kg bromelain, 0.5kg Novi letter flavor protease, 50 ℃ of insulation enzymolysis obtain enzymolysis mixture (its liquid is enzymolysis gravy), within every 30 minutes, get the content of a sample mensuration enzymolysis gravy Free Amino Acids state nitrogen, when the content of enzymolysis gravy Free Amino Acids state nitrogen reach enzymolysis mixture dry matter weight 3% time, be warmed up to 100 ℃ and be incubated the enzyme sterilizing of going out for 15 minutes.Enzymolysis liquid after sterilization enzyme inactivation is separated to the slag of boning with frame bar centrifuge, obtain enzymolysis shrimp juice, centrifuge speed is set as 2000rpm, after enzymolysis shrimp juice is put into shrimp soup hold-up tank and mixed with shrimp soup, being concentrated into mass fraction with vacuum decker is 40% solid concentration, thickening temperature is 70 ℃, and vacuum is-0.07Mpa.Shrimp soup juice blend after concentrated is sprayed dry, EAT is 180 ℃, and leaving air temp is 80 ℃, obtains powder product and is pure natural shrimp flavoring, after powder product is sieved, packs.
The present embodiment protease hydrolysis products is after testing: the amount that proteolysis is free amino acid is 31%, and the amount that is hydrolyzed to polypeptide is 69%.
According to one embodiment of present invention, the raw material of use is pork chop;
According to another embodiment of the invention, the raw material of use is mutton chop;
According to another embodiment of the invention, the raw material of use is scallop;
According to another embodiment of the invention, the raw material of use is salmon;
Raw material of the present invention can also use mutton, beefsteak, duck and other seafood meat.
The preparation flow of pure natural meat flavor seasoning of the present invention as shown in Figure 1.
Although with reference to multiple explanatory embodiment of the present invention, invention has been described here, but, should be appreciated that, those skilled in the art can design a lot of other modification and embodiments, and these are revised and within embodiment will drop on the disclosed principle scope and spirit of the application.More particularly, in the scope of, accompanying drawing open in the application and claim, can carry out multiple modification and improvement to the building block of subject combination layout and/or layout.Except modification that building block and/or layout are carried out with improving, to those skilled in the art, other purposes will be also obvious.
Claims (9)
1. a preparation method for pure natural meat flavor seasoning, is characterized in that, comprises the following steps:
(1) raw material is chosen and pretreatment;
(2) to thermophilic digestion after adding water in pretreated raw material;
(3) by centrifugal the raw material after thermophilic digestion, meat is separated with soup, obtain meat slag and meat soup;
(4) by meat sizing slurry, add water, then add bromelain and Novi's letter flavor protease to carry out enzymolysis, then gained enzymolysis mixture is carried out to the high temperature enzyme sterilizing of going out;
(5), by centrifugal the gravy after the enzymolysis slag of boning, obtain enzymolysis gravy;
(6) meat soup is mixed with enzymolysis gravy, Vacuum Concentration obtains semisolid flavoring;
(7) semisolid flavoring is sprayed after dry and sieve, obtain powdery seasonings
(8) powdery seasonings is packaged to be to finished product meat flavor seasoning.
2. the preparation method of pure natural meat flavor seasoning according to claim 1, it is characterized in that: the described raw material of step (1) is at least one in the freezing pork that removes fat meat, beef, mutton, or at least one in freezing pork chop, beefsteak, mutton chop, or freezing unhairing goes at least one in whole chicken, the whole duck of internal organ, or at least one in various freezing seafood meat.
3. the preparation method of pure natural meat flavor seasoning according to claim 1, is characterized in that: the described pretreatment of step (1) is that raw material crusher in crushing is become to particle size is the meat grain of 3～10mm.
4. the preparation method of pure natural meat flavor seasoning according to claim 1, is characterized in that: the amount adding water described in step (2) is raw material weight 20%～50%, and the temperature of described thermophilic digestion is 90～130 ℃, and the time is 1～5 hour.
5. the preparation method of pure natural meat flavor seasoning according to claim 1, is characterized in that: the described centrifugal use frame bar centrifuge of step (3) and step (5), its rotating speed is 1000～2000rpm.
6. the preparation method of pure natural meat flavor seasoning according to claim 1, it is characterized in that: the consumption of the described bromelain of step (4) is raw material weight 0.2%～2%, described Novi letter flavor protease is raw material weight 0.1%～1%, the temperature of enzymolysis is 40～65 ℃, enzymolysis reach to the content of enzymolysis gravy Free Amino Acids state nitrogen enzymolysis mixture dry matter weight 2%～4% only.
7. the preparation method of pure natural meat flavor seasoning according to claim 1, it is characterized in that: the amount that adds water described in step (4) is raw material weight 100%～200%, the go out method of enzyme sterilizing of described high temperature is that the meat slag after enzymolysis is warming up to 90～100 ℃ of insulations 10～20 minutes.
8. the preparation method of pure natural meat flavor seasoning according to claim 1, it is characterized in that: the solid matter mass percent of the described semisolid flavoring of step (6) is 30%～50%, thickening temperature is 50～90 ℃, and vacuum is-0.05～-0.09Mpa.
9. the preparation method of pure natural meat flavor seasoning according to claim 1, is characterized in that: the described spray-dired condition of step (7) is: 160～200 ℃ of EATs, 70～100 ℃ of leaving air temps.
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