Soft-type dried beef

Abstract

The invention discloses soft-type dried beef which needs to be prepared by using an air drying and processing device for dried beef. The soft-type dried beef is prepared by the following steps: A, placing beef; B, extruding the beef; C, turning over the beef; and D, air drying the beef. Compared with the prior art, a first pressing plate and a second pressing plate are provided to carry out operations including extrusion, impact and dehydration on the beef, and air drying efficiency is improved. With the arrangement of negative pressure holes on the second pressing plate and air drying holes,air can dry various parts of the beef, and air drying efficiency is further improved. By constantly changing the contact surface of beef extrusion, not only the extrusion effect of various parts of the beef is more uniform, but also the effect of the air drying is improved.

Description

technical field [0001] The invention relates to the technical field of dried beef, in particular to soft and soft dried beef. 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 utility model patent with the Chinese patent application No. 201420492543.5 discloses a ...

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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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