Beef jerky production process and processing equipment

Release time:

Feb 26,2019

Beef jerky originated in Inner Mongolia and was known as the ration of Genghis Khan more than 800 years ago. Beef is the second largest meat food of the Chinese, second only to pork. The beef has high protein content, low fat content, delicious taste, and is loved. It enjoys the reputation of “the pride of the meat”. Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also remains unchanged for a long time. As a snack food, beef jerky has been accepted by more and more people, and the number of people who like beef jerky is increasing rapidly. There are also more and more beef jerky manufacturers in various places.

Beef jerky is a traditional popular food in China. With the passage of time and the improvement of its technical level, its processing technology and flavor have been innovated. Through the methods of pickling and seasoning, high-temperature drying, etc., the finished beef jerky has a brownish red color and dried beef jerky. The flavors of spiced beef jerky and spicy beef jerky are greatly shortened, the energy is saved, the process requirements are not high, and the cost is low. At present, the standardized production of beef jerky production technology and industry has begun to realize, and the development of beef jerky market is promising.

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Food processing machinery is becoming more and more high-tech, and egg dumplings can be mechanized and automatically produced.

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