Processing method of ganoderma lucidum dried meat slices

Abstract

The invention relates to the technical field of meat product processing, and particularly discloses a processing method of dried ganoderma lucidum meat slices. Comprising the following steps: stirring sliced pig hind leg meat, a lucid ganoderma water extract (dry lucid ganoderma: water = 100g: 1500ml, decoction and filtration) and auxiliary materials under the vacuum degree of 0.08-0.09 MPa for 10-15 minutes, standing at 4-8 DEG C for 1 hour, and driving by utilizing negative pressure gap expansion and osmotic pressure to enable the penetration depth of active ingredients to be gt; 500 [mu] m; dehydrating at 80 + / -2 DEG C for 8 hours (the water content is less than or equal to 30%), then instantly baking at 100-150 DEG C for 5-6 minutes, and carrying out hot-press shaping, so that the retention rate of ganoderic acid A is more than or equal to 70 The compound natural perfume (the ratio of licorice powder to star anise powder is 1: (2-3)) masks bitter taste, D-sodium erythorbate and sodium diacetate replace chemical preservatives, the water activity of the finished product is smaller than or equal to 0.75, and the shelf life is larger than or equal to 12 months. According to the invention, the technical bottleneck of difficulty in thermal degradation and permeation of ganoderma lucidum components is broken through, and the industrial problem of'thermal damage-permeation resistance-flavor conflict 'is solved on the molecular scale through an active component targeted delivery system (vacuum permeation and carrier wrapping) and a staged precise temperature control process; and the functional ganoderma lucidum dried meat slices with high activity retention rate, large penetration depth and good flavor harmony are produced.

Description

Technical Field

[0001] The present invention relates to the technical field of meat product processing, and specifically to a meat jerky processing method which achieves efficient retention and deep penetration of Ganoderma lucidum functional components (polysaccharides and triterpenoid compounds) through an innovative process and significantly improves the nutritional value and sensory quality of the meat jerky. Background Art

[0002] Lingzhi is a rare food and medicinal resource, and its core active ingredients (polysaccharides and triterpenoids such as ganoderic acid A) have clear immunomodulatory and antioxidant functions. Introducing Lingzhi into meat jerky to develop high-value-added functional foods requires resolving three major technical contradictions:

[0003] Thermal stability contradiction: high-temperature processing of meat jerky (>150°C) leads to drastic degradation of heat-sensitive components of Ganoderma lucidum (such as triterpenes), and the retention rate of ganoderic acid A is less than 50% under traditional processing;

[0004] Permeability contradiction: Ganoderma lucidum polysaccharide (molecular weight>10 4 Da) It is difficult to penetrate the dense muscle fiber structure. Microscopic observation shows that the surface enrichment rate exceeds 80%, and the penetration rate in the center of the muscle fiber bundle is less than 20%;

[0005] Systemic contradictions: The bitter taste of Ganoderma lucidum conflicts with the meaty flavor, and chemical preservatives (such as potassium sorbate) may affect the stability of the active ingredients, resulting in low sensory acceptance.

[0006] Prior art CN119999871A discloses a method for making pork jerky. Although the texture of the basic jerky is optimized through gradient baking (50°C → 70°C) and instant baking (180°C / 3-5 minutes), the process design does not take into account the characteristics of the active ingredients of Ganoderma lucidum, resulting in fundamental deficiencies:

[0007] The existing technology uses 70℃ for 3 hours in the drying stage to achieve only basic dehydration, and cannot 4 The 180°C baking temperature, which measures the temperature of the product, is 180°C, which is 3-5 minutes, far exceeds the thermal stability window of ganoderic acid A (loss rate >30% for 2 minutes at >100°C). HPLC analysis shows that the retention rate of ganoderic acid A under this process is ≤45%, while the retention rate of polysaccharides is ≤60%. Prolonged high-temperature baking exacerbates the degradation of heat-sensitive components, charring the active ingredients on the surface, resulting in a bitter taste. Chemical preservatives (such as potassium sorbate) are required to compensate for the reduced shelf life caused by heat damage.

[0008] Furthermore, existing processes fail to consider the interaction between functional ingredients and the meat matrix. The marinade contains only basic seasonings (light soy sauce, sugar, and spices), lacking a carrier to facilitate the dispersion of hydrophobic substances in the ganoderma. This makes it difficult to mask the bitterness of the seasoning system, and the bitterness of the ganoderma conflicts with the Maillard reaction. Furthermore, existing processes rely on chemical preservatives such as potassium sorbate, which goes against the clean label trend and may catalyze the oxidation of ganoderma ingredients.

[0009] In addition, the prior art also discloses a processing method for Ganoderma lucidum meat products in CN106962805A, which uses direct addition of spore powder or simple decoction. Although the bitterness is masked by licorice and the like, it fails to overcome the following limitations: the polysaccharide retention rate is less than 60% under the one-step baking process, and high-temperature damage is uncontrollable; after conventional stirring and standing, the concentration of active ingredients in the central area of ​​the muscle fiber bundle is less than 1 / 5 of that in the surface layer, and the penetration efficiency is low; high-temperature densification causes the product hardness to increase by 15%, losing the soft and chewy texture of traditional meat jerky, and deteriorating the texture. Summary of the Invention

[0010] The technical problems to be solved by the present invention are the difficulties in the existing technology of efficient retention of Ganoderma lucidum active ingredients, deep penetration of active ingredients, and synergistic problems of functionality, taste and texture. A processing method for Ganoderma lucidum meat jerky is provided to solve the problem that Ganoderma lucidum polysaccharides and triterpenes are easily degraded during high-temperature baking; overcome the obstacle that Ganoderma lucidum macromolecules are difficult to effectively penetrate into the interior of meat fibers; while introducing functional ingredients, maintain the unique softness, chewiness and flavor coordination of meat jerky.

[0011] In order to solve the above problems, the present invention provides a method for processing ganoderma lucidum jerky, comprising the following steps:

[0012] Step S1, raw materials and storage: frozen pork hind leg lean meat with a fat content of ≤10% at -20°C to -25°C, and sliced ​​into 2-4 mm thickness after thawing;

[0013] Step S2, preparing a water extract of Ganoderma lucidum: boiling dry Ganoderma lucidum with water in a ratio of 100 g to 1500 ml for 10 minutes over high heat, then simmering for 2 hours over low heat, filtering to obtain a clarified water extract, the yield being 800% to 1000% of the weight of the dry Ganoderma lucidum;

[0014] Step S3, vacuum mixing and soaking: put the meat slices and auxiliary materials into a vacuum mixer in proportion, stir for 10 to 15 minutes at a vacuum degree of 0.08 to 0.09 MPa and a rotation speed of 20 to 30 rpm, then seal and let stand at 4 to 8°C for 1 hour;

[0015] Step S4: Drying in stages:

[0016] Stage 1: Spread the meat slices in a single layer on a mesh screen and dry them in hot air circulation at 80±2℃ for 8 hours, turning them over every 2 hours until the moisture content is ≤30%;

[0017] The second stage: bake at 100-150℃ for 5-6 minutes, and immediately heat press to set for 3-5 seconds;

[0018] Step S5, cooling and cutting: naturally cooling to room temperature and cutting, vacuum packaging and storing at ≤15°C away from light;

[0019] The auxiliary material composition in step S3 is calculated as the percentage of the total mass of the meat slices:

[0020] Ganoderma lucidum water extract 22%~30%

[0021] Ganoderma lucidum spore powder 0.5%~2%

[0022] White sugar 4% ~ 7%

[0023] Whole egg liquid 2% to 4%

[0024] Fish sauce 1.5%-2.5%

[0025] Edible salt 1.2% to 2%

[0026] MSG 0.5%~1.2%

[0027] Pea starch 1.5%~3%

[0028] Soy protein powder 1% to 2%

[0029] Natural flavors 0.2% to 0.5%

[0030] D-sodium isoascorbate 0.03%~0.07%

[0031] Sodium diacetate 0.08%~0.15%

[0032] Monascus red ≤0.01%.

[0033] Preferably, the Ganoderma lucidum in step S2 is high-quality Ganoderma lucidum, which is decocted and then double-filtered using a 200-mesh filter cloth.

[0034] Preferably, in step S3, vacuum stirring and low-temperature standing cooperate to achieve penetration of active substances, so that the penetration depth of Ganoderma lucidum polysaccharide reaches the central area of ​​the muscle fiber bundle.

[0035] Preferably, in the first stage of drying in step S4, the thickness of the meat slices is ≤1 cm, and the mesh size of the sieve is 40-60 meshes.

[0036] Preferably, after the second stage baking in step S4, a hot pressing roller with a surface temperature of ≥100° C. is used to instantaneously flatten the surface at a pressure of 0.5-1 MPa.

[0037] Preferably, the natural flavor is composed of licorice powder and star anise powder in a mass ratio of 1:2 to 3.

[0038] Preferably, the moisture content of the finished product is ≤15%, the water activity (Aw) is ≤0.75, and the retention rate of ganoderic acid A is ≥70%.

[0039] Preferably, the packaging adopts vacuum packaging of aluminum foil composite film, and the oxygen permeability is ≤0.5cm³ / m²·24h·0.1MPa.

[0040] Compared with the prior art, the present invention has the following beneficial technical effects:

[0041] This invention constructs a targeted delivery system for Ganoderma lucidum active ingredients. It employs a specific aqueous extraction process, employing the synergistic effects of precise mixing and temperature control. During the high-heat stage, Ganoderma lucidum cell walls are destroyed, releasing intracellular active substances. During the low-heat stage, heat-sensitive triterpenes are gently extracted, avoiding violent boiling and degradation. This maximizes the extraction of relatively heat-stable water-soluble polysaccharides while minimizing the loss of heat-sensitive triterpenes, ensuring a high concentration of the active substances. Egg liquid and soy protein form an emulsion to encapsulate the hydrophobic triterpenes, improving dispersibility. Fish sauce and white sugar act as osmotic pressure regulators to accelerate the transport of the active substances. A vacuum, low-temperature infiltration system is employed, using vacuum agitation and negative pressure to expand interfiber spaces, promoting initial penetration of the aqueous extract. After low-temperature stabilization, the osmotic pressure differential (driven by sugar and salt ions in the excipients) allows the active ingredients to diffuse deeply into the myofibrils. This system achieves a penetration depth of >500 μm, penetrating the central region of the muscle fiber bundle, improving the uniformity of the active ingredient distribution within the muscle fiber, and overcoming the diffusion resistance of large molecules within the muscle fibers.

[0042] The present invention adopts a staged precise temperature control drying technology. Through the staged temperature control of "80℃ long-term dehydration + 120℃ instant baking", heat damage is avoided in the thermodynamic window, and the retention rate of Ganoderma lucidum active ingredients is improved significantly. In the first stage, low-temperature dehydration protects heat-sensitive components. The temperature is lower than the decomposition threshold of triterpenes, forming a semi-dry matrix to lock the infiltrated active substances. In the second stage, ultra-high temperature instantaneously completes sterilization and Maillard reaction, and the surface protein is instantly solidified, locking the internal components. The total heat exposure time is greatly reduced. Then, the surface micropores are sealed by hot pressing to block oxygen intrusion, extend the half-life of active ingredients, and greatly improve the retention rate of Ganoderic acid A and polysaccharides. Through vacuum infiltration combined with staged temperature control, this technology is not a simple superposition of steps, but an inseparable technical whole formed by a molecular-level mechanism of action, expanding through the gaps between muscle fibers to osmotic pressure-driven diffusion and then to surface thermal curing and sealing.

[0043] This invention creates a functional, flavorful, and safe synergistic system. By combining sodium D-erythorbate and sodium diacetate, it completely replaces chemical preservatives. Sodium D-erythorbate blocks the lipid oxidation chain reaction; sodium diacetate effectively inhibits bacteria in substrates with an Aw value of ≤ 0.75; it completely replaces potassium sorbate, extending the shelf life to 12 months. Furthermore, the neutralizing effects of the compound spices licorice and star anise counteract the bitterness of the lingzhi acid, significantly enhancing flavor integration. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is an electron microscopic comparison of muscle fiber structure before and after vacuum infiltration;

[0045] Figure 2 This is a flow module diagram of the processing method of Ganoderma lucidum jerky. DETAILED DESCRIPTION

[0046] The present invention will be further explained below with reference to the accompanying drawings and embodiments.

[0047] Example 1: Reference Figure 2 As shown in FIG, the processing method of ganoderma lucidum jerky comprises the following steps:

[0048] 1. Raw material pretreatment

[0049] Main ingredients: lean pork hind leg (8.2% fat content), qualified according to GB 2707-2016, stored in a cold storage at -22℃ for 45 days;

[0050] Thawing: Thaw at 4°C with air cooling to the center temperature of -1°C, and slice thickness of 3.0±0.2mm.

[0051] 2. Preparation of Ganoderma Lucidum Water Extract

[0052] Ingredients: 100g high-quality red ganoderma lucidum, 1500ml pure water;

[0053] Cooking: Boil over high heat for 10 minutes (to break the shell) → simmer over low heat for 2 hours (avoid violent boiling);

[0054] Filtration: Double filtration through 200-mesh filter cloth to obtain 920 ml of clarified water extract (yield 920%);

[0055] Cooling: Keep at room temperature (25°C) for later use.

[0056] 3. Vacuum mixing and soaking

[0057] Ratio of auxiliary materials (based on 1000g of meat):

[0058] 235g of Ganoderma lucidum aqueous extract (23.5%)

[0059] Ganoderma lucidum spore powder 15g (1.5%)

[0060] White sugar 55g (5.5%)

[0061] 30g whole egg liquid (3.0%)

[0062] 20g fish sauce (2.0%)

[0063] 16g table salt (1.6%)

[0064] MSG 8g (0.8%)

[0065] Pea starch 22g (2.2%)

[0066] Soy protein powder 15g (1.5%)

[0067] Licorice powder: star anise powder = 1:2.5 4g (0.4%)

[0068] Sodium D-isoascorbate 0.5g (0.05%)

[0069] Sodium diacetate 1.0g (0.1%)

[0070] Red yeast rice 0.05g (0.005%)

[0071] Vacuum stirring: 0.085MPa, 25rpm, 12 minutes (the meat slices are intact and not damaged);

[0072] Low temperature storage: Seal and store at 6°C for 1 hour (to promote the penetration of active ingredients into the center of the muscle fiber bundle).

[0073] 4. Drying in stages

[0074] First stage of dehydration:

[0075] Spread the meat slices in a single layer on a 50-mesh stainless steel sieve (thickness ≤ 0.8 cm);

[0076] Dry in hot air circulation at 80±1℃ for 8 hours, turning over every 2 hours;

[0077] The end point moisture content is 28.5% (detected by rapid moisture meter).

[0078] Second stage baking:

[0079] Tunnel baking at 120℃ for 6 minutes;

[0080] Immediately press with a 120°C hot pressing roller (pressure 0.8 MPa) for 4 seconds to set the shape.

[0081] 5. Cooling and packaging:

[0082] Cool naturally to 25℃ and cut into pieces (2cm×5cm);

[0083] Vacuum packaging using aluminum foil composite film (oxygen permeability 0.3cm³ / m²·24h·0.1MPa);

[0084] Store in a dark, cool place at 12℃.

[0085] Group Process differences Key parameters The present invention Complete Solution As in Example 1 Comparative Example 1 Cancel the vacuum step → Stir at normal pressure The stirring parameters are the same as in Example 1, but without vacuum. Comparative Example 2 Replace the drying step → Dry at 70℃ for 3 hours Bake at 180℃ for 5 minutes after the moisture content reaches 22% Comparative Example 3 Prior art (CN119999871A) Dry at 70℃ for 3 hours + bake at 180℃ for 4 minutes

[0086] Table 1 is a comparative example

[0087] Detection indicators The present invention Comparative Example 1 Comparative Example 2 Comparative Example 3 Detection method Ganoderic acid A retention rate 73.5% 41.2% 52.8% 44.1% HPLC-UV (284nm) Polysaccharide retention rate 87.1% 63.5% 70.3% 58.6% Phenol-sulfuric acid method Penetration depth 538μm 102μm 210μm 88μm Fluorescence microscopy Concentration in the central region of myofiber 1.32mg / g 0.21mg / g 0.65mg / g 0.18mg / g Laser microdissection-HPLC Sensory score 92 points 68 points 76 points 72 points GB / T 16291-2012 Water activity (Aw) 0.72 0.81 0.78 0.84 GB 5009.238-2016 Total colony count in 6 months 85 CFU / g <![CDATA[2.1×10 4 ]]> 5.3×10³ <![CDATA[1.5×10 4 ]]> GB 4789.2-2016

[0088] Table 2 is the effect comparison data

[0089] From the above, it can be seen that vacuum penetration is irreplaceable (Comparative Example 1): after removing the vacuum, the penetration depth dropped by 81%, and the utilization rate of active ingredients dropped sharply;

[0090] Vacuum-low temperature synergistic penetration is unpredictable: in current cognition, vacuum stirring is only used to remove bubbles (such as in meatball processing) and has never been used to promote the penetration of macromolecular substances;

[0091] Through the present invention, it can be known that a vacuum degree of 0.08-0.09 MPa can expand the gap between muscle fibers by 15-20%. 4 Da) Create channels;

[0092] The subsequent 4-8°C standing temperature allows the sugar and salt in the excipients to form an osmotic pressure difference, driving the active ingredients to diffuse into the myofibrils.

[0093] Necessity of long-term dehydration at 80°C (Comparative Example 2): Dehydration at 70°C resulted in a 28% decrease in triterpenoid retention, as the insufficient temperature could not effectively expand the intermuscular space.

[0094] Thermodynamic breakthrough of long-term dehydration at 80°C: Traditionally, it is believed that extending the heating time will inevitably increase the loss of heat-sensitive components. The present invention proves that at 80°C (less than the triterpene decomposition threshold of 100°C), the triterpene loss rate per hour is only 0.6% (the loss rate at 70°C in Comparative Example 2 is 1.5% / h). This is because: the low temperature environment slows down the molecular thermal motion; the meat matrix is ​​semi-dried (water content ≤ 30%) to form a protective layer.

[0095] Advantages of instant baking at 120°C (Comparative Example 3): The baking time of the prior art is too long (4 minutes), and the retention rate of ganoderic acid A is 40% lower than that of the present invention.

[0096] Sealing effect of heat-pressing: Instantaneous flattening by hot-pressing rollers at ≥100°C (0.5-1MPa / 3-5 seconds) densifies the surface protein, forming an oxygen barrier layer (reducing oxygen transmission rate by 90%). This step reduces the monthly attenuation rate of ganoderic acid A from 3.2% to 0.9% during storage.

[0097] Reference Figure 1 Shown are optical micrographs comparing muscle fiber structure before and after vacuum infiltration. Lower left and upper right (b, c): loose tissue, increased interstices, and visible microchannels. Upper left and lower right (a, d): Muscle fibers after vacuum infiltration: tightly packed fibers with no visible channels. Before air drying, the structure is dense, with deep infiltration channels.

[0098] Example 2: Vacuum parameter critical value verification

[0099] Purpose: To verify the penetration effect of vacuum degree 0.08MPa Step adjustment:

[0100] Step S3: Vacuum stirring parameters → 0.08 MPa, 30 rpm, 15 minutes (slight deformation rate of meat slices ≤ 3%); the index results compared with Example 1 are as follows: penetration depth 502 μm, a year-on-year decrease of -6.7%; muscle fiber center concentration 1.28 mg / g, a year-on-year decrease of -3.0%; ganoderic acid A retention rate 72.1%, a year-on-year decrease of -1.9%;

[0101] It can be seen from this that a vacuum degree of 0.08 MPa can still achieve deep penetration (>500 μm), but the risk of meat slice damage increases, proving that vacuum stirring of 0.08-0.09 MPa is the optimal window.

[0102] Example 3: Verification of the upper limit of dehydration temperature

[0103] Objective: To verify the effect of dehydration at 82°C (the upper limit of the claim) on the active ingredient; Step adjustment:

[0104] Step S4, first stage: drying at 82±1°C for 8 hours (turning over as before). The index results compared with Example 1 are: moisture content 27.8%, a year-on-year decrease of -2.5%, ganoderic acid A retention rate 70.5%, a year-on-year decrease of -4.1%, and surface hardening rate 8.2%, a year-on-year increase of +32%. This shows that 82°C causes premature hardening of the surface and hinders internal moisture migration, proving that 80±2°C is the critical point for thermal protection.

[0105] Example 4: Optimization of excipient ratio (low active ingredient type)

[0106] Objective: To verify the feasibility of a 22% lower limit for the amount of Ganoderma lucidum aqueous extract. Step adjustment: In step S3, the auxiliary materials were adjusted to 220 g of Ganoderma lucidum aqueous extract (22%) and 20 g of Ganoderma lucidum spore powder (2.0%, compensatory activity). The index results were compared with those in Example 1: 69.8% retention rate of ganoderic acid A, a year-on-year decrease of -5.0%; 89 points of sensory score, a year-on-year decrease of -3.3%; a 12% reduction in cost and an increase in economic efficiency.

[0107] It can be seen from this that 22% water extract can still meet the activity retention rate ≥ 70%, but the flavor fusion is reduced, and the amount of spore powder needs to be increased.

[0108] The above examples demonstrate that the present invention, through the synergistic technology chain of "vacuum penetration and gap expansion (0.08-0.09 MPa) → low-temperature transport penetration (4-8°C) → long-term activation and dehydration at 80°C → instantaneous sterilization and fragrance enhancement at 120°C," has achieved for the first time on an industrial scale: a Ganoderma lucidum triterpenoid retention rate >70% (an increase of more than 55% over the existing technology); an active ingredient penetration depth >500 μm (distribution uniformity increased by 3 times); and a shelf life of ≥12 months, completely eliminating chemical preservatives.

[0109] This invention solves the industry problem of "heat damage-penetration resistance-flavor conflict" at the molecular scale for the first time through the creative combination of an active ingredient targeted delivery system (vacuum penetration + carrier encapsulation) and a staged precise temperature control process, producing functional Ganoderma lucidum jerky with high activity retention, deep penetration, and good flavor coordination. The technical effect significantly exceeds expectations.

[0110] The foregoing description is intended only to provide specific embodiments of the present invention, which will enable those skilled in the art to understand and implement the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not intended to be limited to the embodiments shown herein, but is to be construed in the widest manner consistent with the principles and novel features of the invention described herein.

Claims

1. A method for processing ganoderma lucidum jerky, characterized in that: The following steps are involved: Step S1, raw materials and storage: frozen pork hind leg lean meat with a fat content of ≤10% at -20°C to -25°C, and sliced ​​into 2-4 mm thickness after thawing; Step S2, preparing a water extract of Ganoderma lucidum: boiling dry Ganoderma lucidum with water in a ratio of 100 g to 1500 ml for 10 minutes over high heat, then simmering for 2 hours over low heat, filtering to obtain a clarified water extract, the yield being 800% to 1000% of the weight of the dry Ganoderma lucidum; Step S3, vacuum mixing and soaking: put the meat slices and auxiliary materials into a vacuum mixer in proportion, stir for 10 to 15 minutes at a vacuum degree of 0.08 to 0.09 MPa and a rotation speed of 20 to 30 rpm, then seal and let stand at 4 to 8°C for 1 hour; Step S4: Drying in stages: Stage 1: Spread the meat slices in a single layer on a mesh screen and dry them in hot air circulation at 80±2℃ for 8 hours, turning them over every 2 hours until the moisture content is ≤30%; The second stage: bake at 100-150℃ for 5-6 minutes, and immediately heat press to set for 3-5 seconds; Step S5, cooling and cutting: naturally cooling to room temperature and cutting, vacuum packaging and storing at ≤15°C away from light; The auxiliary material composition in step S3 is calculated as the percentage of the total mass of the meat slices: Ganoderma lucidum water extract 22%~30% Ganoderma lucidum spore powder 0.5%~2% White sugar 4% ~ 7% Whole egg liquid 2% to 4% Fish sauce 1.5%-2.5% Edible salt 1.2% to 2% MSG 0.5%~1.2% Pea starch 1.5%~3% Soy protein powder 1% to 2% Natural flavors 0.2% to 0.5% D-sodium isoascorbate 0.03%~0.07% Sodium diacetate 0.08%~0.15% Monascus red ≤0.01%.

2. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: The Ganoderma lucidum in step S2 is high-quality Ganoderma lucidum, which is decocted and then double-filtered using a 200-mesh filter cloth.

3. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: In step S3, vacuum stirring and low-temperature standing cooperate to achieve the penetration of active substances, so that the penetration depth of Ganoderma lucidum polysaccharide reaches the central area of ​​the muscle fiber bundle.

4. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: In the first stage of drying in step S4, the thickness of the meat slices is ≤1 cm, and the mesh size of the sieve is 40-60 meshes.

5. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: After the second stage baking in step S4, a hot pressing roller with a surface temperature of ≥100° C. is used to instantaneously flatten the product at a pressure of 0.5-1 MPa.

6. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: The natural flavor is prepared by mixing liquorice powder and star anise powder in a mass ratio of 1:2-3.

7. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: The moisture content of the finished product is ≤15%, the water activity (Aw) is ≤0.75, and the retention rate of ganoderic acid A is ≥70%.

8. The method for processing ganoderma lucidum jerky according to claim 1, characterized in that: The packaging adopts aluminum foil composite film vacuum packaging, and the oxygen transmission rate is ≤0.5cm³ / m²·24h·0.1MPa.

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