Beef jerky originated from the war food of Mongolian cavalry, which is easy to carry and rich in nutrients. Known as“Genghis Khan's marching rations”.

Beef jerky has a deep and long history, it is not a new category, and does not require more market cultivation and consumer guidance. There is no need to worry about being affectedotherReplaced by the product. In terms of the domestic leisure beef industry, many companies have been in existence for over a decade, but the competition in the beef jerky market is still not fierce enough. Although there are many enterprises, due to their scattered layout, most of them have a small sales radius. The incomplete industrial chain forces enterprises to maintain their sales radius within a certain area, and products that can sell well in the national market have not yet emerged, so this product has always been limited to a local specialty.

Beef jerky contains various minerals and amino acids that the human body needs, which not only maintain the chewy flavor of beef, but also prevent it from spoiling over time.The first step in making beef jerky is to choose high-quality ingredients,Next is the production process and production time,When drying, the duration of sunlight must also be considered, and every process must be closely monitored.

Firstly, microwave equipment can be used for defatting raw meat, whether it's beef orotherMeat can be defatted using microwave equipment before braising and processing. After defatting, the fat content of the meat decreases, which improves the taste and meets the standards of low-fat and healthy diet that people pursue nowadays.

Secondly, the main application of microwave equipment is still in the drying of beef. Raw beef is defatted, cut into pieces, and seasoned before being directly placed at the feed inlet of the microwave maturation equipment3-5The beef jerky is cooked in minutes by microwave, colored at high temperature by infrared, and formed. The beef cooked by microwave processing is faster than traditional cooking methods.

Again, microwaves have the ability to killBacterial function plays a certain role in killing during the production processBacterial effect. However, considering the secondary pollution during the later packaging process, many customers will thoroughly kill it again through microwave after packaging is completed Bacteria. Because of microwave killingBacteria belong to low-temperature killingBacteria will not cause the finished product to withstand high temperatures again and produce a reheating effect, so microwave sterilization is necessaryBacteria will not affect the taste of the finished product, will not damage the quality, and are a food killerThe best choice for bacteria.