The processing technology steps of the drying equipment in the large-scale air dried beef jerky production line are refrigeration. If the output is large, the purchased meat cannot be made into beef jerky in a short period of time. In order to ensure the quality of the meat, the raw meat can be stored in the cold storage first, and then placed in the -26 freezer until the temperature reaches -18 degrees before being placed in the freezer.
Manufacturer of beef jerky production line
Dried beef has a brownish red color, thin and translucent slices, crispy texture, good taste, chewy texture, and becomes more fragrant as eaten. It is easy to preserve and nutritious. Beef jerky is usually made by marinating yellow beef with other seasonings.
This equipment is generally used more in Inner Mongolia, as it is well known that the vast grasslands are the main areas and cattle and sheep are common. Therefore, enterprises that process beef jerky are mainly concentrated there. For beef jerky and five spice dried beef jerky processing equipment, please contact us
Specific production process of beef jerky
Thawing – slicing – slicing – pickling – air drying – cutting small pieces – deep frying – degreasing – mixing – vacuum packaging – high temperature sterilization – bag washing – air drying – weighing – outer packaging – coding – packing – storage
Thawing line: If the raw meat is frozen meat, it needs to be taken out of the cold storage for thawing to meet the cutting requirements. Thawing can be done manually or by machine (manual thawing is to place the frozen meat on plastic paper and sprinkle water on it at regular intervals; machine thawing is to place the meat in the thawing machine and neutralize it with water temperature, which cannot exceed) degrees. Machine thawing is suitable for large quantities.
Slicing and cutting machine: It is recommended to use manual cutting for cutting. The length of the raw meat is not fixed, and for the convenience of hanging during subsequent air drying, if there are small sizes of meat that need to be manually cut, a continuous knife can be used in the middle. Machines can also be used
Marination: Place the cut meat strips in a vacuum curing machine, add the pre prepared seasoning, then close the lid of the machine, vacuum and knead. The rolling time should not be too long. After setting the total working time, the ratio of working time to intermittent time can be 1:10, with rolling for 1 minute and resting for 10 minutes. Suggest a total working time of 45-60 minutes per session.
Air drying: The marinated meat strips can be hung by natural air drying or machine drying. Natural air drying takes a long time, and the drying temperature in the drying room is 50-60 degrees, which takes 4 hours.
Cut into small pieces: After meeting the air drying requirements, cut the meat strips into small pieces according to the specifications of the product being made. This is done manually for frying operations and mixing.
Frying: Suitable frying machines should be used according to the production volume, and the oil temperature should not exceed 165 degrees. The time should be determined according to the requirements of the craftsman.
Oil slinger: After frying, use a centrifugal degreaser to remove the oil from the beef jerky.
Stir fry with mixed ingredients: Mix into different flavors as needed.
Vacuum packaging: Packaging requires the use of a vacuum packaging machine specifically designed for meat products. Small and medium-sized production uses reciprocating vacuum packaging machines, while large production uses stretch film packaging machines.