Traditional seasoning powder dry sterilization more in an oven for batch production, the operation is very cumbersome, time and labor consuming and prone to contamination. I developed powdered spices microwave drying sterilization equipment, with continuous production, save labor, increase production efficiency and product quality, and many other advantages, can be used for pork powder, beef powder, chicken, seafood powder, chili powder, allspice spices and other powder and flake, granular material drying and sterilization of spices into production. Microwave drying and sterilization new synchronous technology has been widely used in the condiment industry, and was well received. Flavors microwave drying sterilization time is short, strong fragrance products, uniform, bright color; for microwave drying have puffed effect on the subsequent crushing of great help. Not only to ensure product quality, reduce energy consumption, increase production, and materials after microwave treatment, the more activated the latent fragrance products. Microwave is a direct effect on the material, without intermediate conversion to other links and therefore no additional heat loss, the air in the furnace will not heat the corresponding container, so that high thermal efficiency, the production environment is significantly improved, compared with the far-infrared heating You can save 30%. Easy to control, and advanced technology. Compared with conventional methods, equipment ready to use; no thermal inertia, flexible and easy to operate; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no water, no gas and other produce, is a safe and high-tech sound. Improve product quality, and bring economic benefits. And the working environment of low temperature, low noise, greatly improved working conditions, but also saves floor space, and easy to move. Low temperature sterilization to maintain nutrition and traditional flavor. Microwave sterilization is through heat to be special and non-thermal effects of sterilization, compared with the conventional heat sterilization, disinfection and sterilization can achieve the desired effect at a relatively low temperature and short time. Practice shows that the general sterilization temperature 75 ~ 80 ℃ can achieve the desired effect, in addition, microwaved foods can retain more nutrients and color, smell, taste, shape and other flavors, and there puffing effect. Such as conventional thermal processing vegetables retain vitamin C is 46% to 50%, while the microwave treatment was 60% to 90%; conventional heating liver vitamin A retention rate of 58%, while 84% of microwave heating.