Microwave sterilization and drying to produce finished packaging.

Characteristics of drying and sterilization

1. High efficiency, energy-saving, and uniform heating. Microwaves have penetrability and can penetrate into the interior of beef jerky for heating, achieving simultaneous heating inside and outside. Only the heated beef jerky absorbs microwave energy, resulting in high electric heating efficiency, uniform heating, and low heat loss. Compared with conventional electric drying, it can generally save 1/3 to 1/2 of electricity.

2. Low temperature sterilization has a good effect, with dual sterilization effects of microwave heating and non heating. Compared with conventional methods, it has the characteristics of low temperature and speed, which can maintain the original color, aroma, and taste of food without damaging its nutritional content. At the same time, it has a puffing effect and a good product taste.

3. Convenient and timely control, production not affected by climate conditions, microwave equipment can be used immediately without thermal inertia, microwave power and transmission speed can be continuously and smoothly adjusted, and production can be carried out continuously for 24 hours.

4. Microwave equipment does not emit thermal radiation during heating, which can improve working conditions. The microwave leakage meets national standards. The equipment has a compact structure and occupies a small area.

The key issue in production is that the flavor characteristics of beef jerky products vary among different beef jerky manufacturers across the country, including five spice beef jerky, curry beef jerky, spicy beef jerky, etc. There are different seasoning preparation methods, but the production process of beef jerky itself is similar, namely: material selection → steaming → slicing → soaking → freeze-drying → drying. There are three common methods for impregnation process:

1、 After the seasoning is prepared, put the sliced beef jerky into a pan and stir fry. Use experience to determine the time and heat;

2、 After preparing the seasoning and brine, put the slices into the pot and cook, while keeping track of the time;

3、 After preparing the brine, put the slices into the pot and cook, then add negative pressure to soak and shorten the soaking time.