Air-dried beef jerky

Abstract

The invention discloses air-dried beef jerky which needs to be made through a beef jerky air-drying device. A method for making the air-dried beef jerky comprises the following steps of A, hanging beef; B, patting the hung beef; C, adjusting the rotating speed; and D, air-drying the treated beef. Compared with the prior art, the air-dried beef jerky disclosed by the invention has the advantages that through the arrangement of hanging hooks and patting plates, patting and water removal operations can be performed on the beef, so that dissipation of moisture in the beef can be accelerated, and the air-drying efficiency can be improved; through the arrangement of an air inlet pipe and air-drying holes, all positions of the beef can be air-dried by wind, and further the air-drying efficiency is improved; through the arrangement of an adjusting device, the effect of patting all positions of the beef can be consistent, and the made beef jerky is excellent in mouth feel; and besides, the beefswings up and down, so that the air movement around the beef can be strengthened, and the air-drying efficiency can be improved.

Description

technical field [0001] The invention relates to the technical field of beef jerky, in particular to an air-dried beef jerky. Background technique [0002] At present, the production of air-dried yak meat has reached the stage of factoryization and standardization, but the traditional processing method is rough, usually in the outdoors and then dried naturally, but this method, because the weather changes, usually encounters calm weather , Cloudy or rainy days will increase the drying time of beef, resulting in long processing cycle of beef jerky, low yield and high cost. Due to the large outdoor dust, it is easy to adhere to beef jerky, making the sanitation of dried beef jerky difficult. Guaranteed, and it is often accompanied by a strong fishy and muttony smell, and the taste is poor, which is not conducive to consumers' consumption. [0003] In order to solve the above problems, the Chinese patent application number is 201420492543.5, a utility model patent, which disclo...

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Problems solved by technology

[0004] The above scheme solves the deficiencies in the prior art through the setting of the blower and activated carbon layer, but the above scheme still has the following problems: 1. After the fresh beef has just been cleaned, a large amount of water will adhere to the surface of the beef, and then the beef is put into the tunnel If it is in the tunnel-type air duct, the drying time of the beef will be prolonged, and the processing cycle of the beef jerky is still very long; 2. During the air-drying process, the beef is still in the tunnel-type air duct and dried by the blower, but the bottom of the beef jerky is At the junction of the tunnel-type air duct, it is difficult for the wind to pass through the contact between the beef and the tunnel-type air duct, which makes it difficult to dry the bottom of the beef, further prolonging the drying time and further reducing the drying efficiency

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