Control of moisture in finished products

The moisture content in my factory is very high now! The ratio of meat to food is not good! I would like to ask you how to control the moisture of the finished product-- 1, check the steam quality, whether the trap is working, 2, whether the raw materials are qualified in the factory, 3, whether the cooling air volume is enough, after cooling, the material temperature is not higher than the indoor temperature by 2 °, 4, quenching and tempering is uneven, part of the ripening is excessive, check the quenching and tempering blade. Personal work experience suggests, there is no research theory, hope to be helpful. -- first analyze the factors that affect the moisture of the finished product before considering how to control them one by one, such as raw material moisture, modulated moisture (quality and quantity of steam, quenching and tempering temperature), cooling time, cooling temperature, quenching and tempering uniformity, mixing uniformity, etc. Thank you! I'll use it to see the results.