The invention relates to a manufacturing method of spiced beef jerky. The method comprises the following steps: splitting fresh beef,
pickling the
cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then
slicing the
boiled beef; mixing the sliced beef, water, white
sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of white
sugar and 1-2 parts of spice; frying the mixed beef at 100-150 DEG C till dry;
drying the fried beef at 50-90 DEG C until the
moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash and
amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom,
amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel,
bay leaf,
nutmeg, radix aucklandiae, galanga, mangnolia
officinalis, fructus aurantii,
tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in
hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying
spleen and appetizing, and can be widely applied to
seasoning of other food.