Main technical specifications of microwave drying equipment for beef jerky:

1. Microwave power: 30 kW

2. Power consumption: less than 50 kilowatts

3. Transmission speed: 0.5 to 5 meters per minute

4. Class production: Each class produces 300 kilograms of beef jerky

5. Energy consumption: 0.6~0.8 yuan/kg

6. Equipment size: 13 meters x 1.2 meters x 1.6 meters

Introduction to microwave drying equipment for beef jerky:Dried beef is first sliced into strips and placed on a plastic plate, then heated by microwave and dehydrated at room temperature20%, then baked into finished products in an oven. Sauce beef jerky is made by slicing marinated beef and drying it into a dry product, which is then sterilized and dried into finished packaging using a microwave.

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.

Attention should be paid to the following in microwave production:

1. After soaking and freeze-drying, beef jerky generally has a moisture content of around 35%. Directly microwave drying requires high power and requires significant equipment investment. From the perspective of economic benefits, the moisture content should be controlled at around 20%, followed by microwave drying and sterilization.

2. The container for holding beef jerky should be made of microwave specific engineering plastic. Pay attention to cleaning and disinfection in daily life.

3. Microwave combined with other drying methods achieves the goal of reducing costs and improving efficiency.

4. In the case of high moisture content, it is recommended to use a combination of microwave and other drying methods to achieve the best and most effective drying efficiency. There are two methods, combining natural drying with microwave drying and combining oven drying with microwave drying. These two methods, the former is more economical and requires prevention of dust and bacterial contamination from other flies during the cooling process, but it takes a longer time and occupies a larger area; The latter can be done in a steam drying room or an electric drying room. Generally, food factories have steam boilers that utilize existing steam to minimize additional expenses. 4、 The application of microwave energy technology in the drying and sterilization of beef jerky has been successful in expanding its application fields. This equipment can also be used for drying and sterilization of pork jerky, chicken jerky, and other food industries such as pastry ripening and sterilization, melon seed roasting, cereal, and soybean powder processing.