Thin and crisp air-dried Angus beef combined with nuts and preparation method of thin and crisp air-dried Angus beef

Abstract

The invention discloses thin and crisp air-dried Angus beef combined with nuts and a preparation method of the thin and crisp air-dried Angus beef. The thin and crisp air-dried Angus beef comprises the following raw materials in parts by weight: 60-70 parts of Angus beef, 8-12 parts of macadamia nuts, 8-12 parts of almonds, 8-12 parts of cashew nuts and 3-5 parts of seasoning. The problems that in the preparation process of an existing composite meat product combining nuts and beef, the nuts and the beef are not firmly combined and are easily separated, heat-sensitive nutritional ingredients in the nuts are seriously lost due to high temperature in the processing process, the product is prone to greasy or too hard bad taste, and the product quality is poor are solved. Nutrient balance, taste optimization and shelf stability are difficult to consider, and the requirements of modern consumers for healthy and high-quality functional meat products cannot be met.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a thin, crispy, air-dried Angus beef incorporating nuts and its preparation method. Background Technology

[0002] Crispy, air-dried Angus beef is a type of dried meat product made from high-quality Angus beef using a specific processing method. It features thin slices and a crispy texture. Angus beef is renowned for its fine texture, even fat distribution, and rich flavor, representing high-end beef and providing a good foundation for the finished product's flavor and nutrition. By combining nuts with air-dried beef, a composite meat product called crispy, air-dried Angus beef with nuts has been developed, enhancing both the product's nutritional value and flavor profile.

[0003] However, combining nuts and beef faces numerous technical bottlenecks. The physical bond between nuts and meat is weak, and they easily separate during processing or storage, affecting the product's integrity and eating experience. Existing processes, under high temperature or prolonged drying conditions, easily lead to significant losses of heat-sensitive nutrients in nuts, such as unsaturated fatty acids and vitamins, diminishing their health value. Furthermore, some products exhibit an oily or overly hard texture due to oil seepage or improper moisture control, which does not align with the current trend of low-fat, light-tasting healthy foods. Additionally, because nuts are rich in oil, they are more prone to oxidative rancidity when coexisting with beef, significantly shortening the product's shelf life. Therefore, there is an urgent need to develop a new type of air-dried beef product that can firmly combine nuts and beef, effectively retain nutrients, improve taste, and extend shelf life, thereby overcoming existing technological limitations and meeting market demand for high-quality functional meat products. Summary of the Invention

[0004] The purpose of this invention is to provide a thin, crispy, air-dried Angus beef product combined with nuts and its preparation method. This invention solves the problem that existing composite meat products combining nuts and beef are prone to separation during preparation, and that high temperatures during processing can lead to severe loss of heat-sensitive nutrients in the nuts, resulting in products that are greasy or too hard and have an unpleasant taste. It is difficult to achieve nutritional balance, optimized taste, and shelf stability, and thus cannot meet the modern consumer demand for healthy, high-quality functional meat products.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a thin, crispy, air-dried Angus beef incorporating nuts, comprising the following ingredients in parts by weight:

[0006] 60-70 parts Angus beef, 8-12 parts macadamia nuts, 8-12 parts almonds, 8-12 parts cashews, and 3-5 parts seasoning.

[0007] A method for preparing crispy, air-dried Angus beef incorporating nuts, comprising the following steps:

[0008] S1. Raw material pretreatment: Cut Angus beef into 1.5-2mm thin slices, chop macadamia nuts, almonds and cashews separately, and lightly roast them at 140-160℃ for 5-10 minutes to enhance the aroma and retain nutrients.

[0009] S2. Mixing and shaping: Spread the processed beef and nuts evenly according to the weight ratio, then spray the seasoning solution on the beef, press it into shape, and let it marinate to enhance the stickiness and flavor adhesion.

[0010] S3. The marinated beef is dried using a three-stage drying process of medium temperature, high temperature and low temperature to control the moisture and crispness of the beef jerky.

[0011] S4. Use short-term high temperature to activate the crispness of beef jerky while killing bacteria. During the high-temperature activation process, dehumidify and control moisture. After sterilization, package the beef jerky and deoxygenate inside the packaging to inhibit aerobic bacteria.

[0012] In a preferred embodiment of the present invention, a method for preparing thin, crispy, air-dried Angus beef combined with nuts, in step S1, when slicing the Angus beef, the Angus beef that has undergone defascia removal is pre-cooled to -2°C to 0°C to achieve a moderate hardness, maintaining its slicability while avoiding over-freezing that could lead to fiber breakage. The frozen meat pieces are then fed into a CNC slicer equipped with a high-precision thickness adjustment module and a slicing mechanism. The target thickness is set via a human-machine interface, and the system automatically controls the feeding speed and blade speed to ensure that each slice of beef has a consistent thickness, intact edges, and no tears. Cooling spray is applied during the slicing process to prevent the meat temperature from rising and causing adhesion or microbial growth. The sliced ​​thin pieces are continuously output by a conveyor belt and directly enter the subsequent spreading and seasoning processes.

[0013] In a preferred embodiment of the present invention, a method for preparing crispy, air-dried Angus beef incorporating nuts is described. In step S1, when the nuts are roasted, macadamia nuts, almonds, and cashews are fed into corresponding automatic sorting and impurity removal devices via independent vibrating feeders to remove impurities and unqualified particles. They are then crushed in a CNC shredder and screened through an adjustable screen to control the particle size. The shredded nuts fall into buffer hoppers with weighing and metering functions and are then conveyed by a pneumatic conveyor into a multi-channel continuous hot air roasting oven. The multi-channel continuous hot air roasting oven is equipped with an independent temperature control zone and an adjustable speed conveyor belt. The temperature and time are set according to different types of nuts. After roasting, the nut pieces are quickly cooled to room temperature via a cooling conveyor section to prevent residual heat from causing oil oxidation. They are then directly incorporated into the subsequent process of mixing with the beef.

[0014] In a preferred embodiment of the present invention, a method for preparing thin, crispy, air-dried Angus beef incorporating nuts is described. During the spreading process in step S2, sliced ​​Angus beef and roasted, chopped nuts are conveyed to a multi-layer synchronous spreading station. At this station, the beef is spread on a food-grade high-temperature resistant mesh belt to form a bottom layer. Subsequently, chopped nuts are precisely sprinkled onto the surface of the beef to ensure uniform coverage without accumulation. Next, the product enters an atomization spraying zone, where a high-pressure micro-nozzle array controlled by a PLC uniformly sprays a pre-mixed seasoning solution onto the material surface at a constant flow rate and atomized particle size. The spray volume is dynamically adjusted according to the total weight of the product to ensure consistent flavor.

[0015] In a preferred embodiment of the present invention, a method for preparing thin, crispy, air-dried Angus beef in combination with nuts, after spraying in step S2, the material enters a pneumatic pressing and shaping device. By setting the pressure and time, the beef and nuts are gently pressed to promote their tight bonding and form a sheet-like structure of uniform thickness. The shaped product is automatically transferred to a temperature-controlled marinating buffer zone by a mesh belt and left to marinate for 2 hours. During the marinating period, the system monitors environmental parameters in real time to ensure sufficient flavor absorption and enhance the adhesion between the beef protein and the nut particles.

[0016] In a preferred embodiment of the present invention, a thin and crispy air-dried Angus beef product combined with nuts is prepared by a three-stage drying process in step S3, wherein the medium temperature is 85°C, the high temperature is 90°C, the low temperature is 80°C, the drying time is 6-8 hours, and the dried beef jerky has a moisture content of ≤3.5% and a water activity of <0.65, resulting in a thin and crispy texture.

[0017] In a preferred embodiment of the present invention, a thin, crispy, air-dried Angus beef incorporating nuts is prepared. During the drying process in step S3, the marinated beef and nut composite slices are smoothly fed into a closed drying host by an automatic conveying device. The host is divided into three independent temperature and humidity controlled drying sections. The first section is a medium-temperature zone, used to slowly evaporate surface free moisture to prevent the surface from hardening too quickly and locking in internal moisture. The second section is a high-temperature zone, which accelerates the migration and evaporation of internal moisture, promotes moderate protein denaturation, and initially forms a brittle structure. The third section is a low-temperature zone, which performs gentle dehydration and flavor setting to prevent the oxidation of nut oils or the charring of beef due to continuous high temperatures.

[0018] In a preferred embodiment of the present invention, a method for preparing crispy, air-dried Angus beef combined with nuts, during the high-temperature activation in step S4, the dried beef crispy slices enter a high-temperature instantaneous processing unit. The high-temperature instantaneous processing unit uses electric heating or infrared radiation heating to rapidly process the beef at 180-200°C for 30-60 seconds. This short-term high temperature further removes residual trace moisture, improves the crispness of the product, and effectively inactivates surface microorganisms.

[0019] In a preferred embodiment of the present invention, a method for preparing crispy, air-dried Angus beef combined with nuts, during high-temperature activation in step S4, a powerful negative pressure dehumidification system is used to remove water vapor released at high temperatures to prevent condensation and moisture regain. A humidity sensor is linked with a variable frequency fan to dynamically adjust the dehumidification intensity. After activation, the beef jerky is rapidly cooled to room temperature via a cooling conveyor belt. After cooling, it enters the packaging station, where a packaging machine automatically completes bag making, material feeding, vacuuming, and heat sealing. Before sealing, small packets of iron-based deoxidizers meeting food safety standards are automatically added to ensure that the oxygen concentration inside the packaging rapidly drops below 0.1%, effectively inhibiting the growth of aerobic bacteria and fat oxidation.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] 1. This invention, through innovative formula design and refined process control, successfully achieves a deep integration of nuts and Angus beef, significantly improving the sensory quality and nutritional value of the product. The product presents a unique thin and crisp texture, breaking through the limitations of traditional air-dried beef that is hard and chewy. The natural crispness of macadamia nuts, almonds, and cashews complements the rich and savory aroma of beef. At the same time, the high-quality animal protein and the rich plant protein and unsaturated fatty acids in the nuts form a nutritional complement, creating a healthy snack structure that is high in protein and low in saturated fat.

[0022] 2. This invention employs key technologies such as micro-frozen slicing, low-temperature roasting of nuts, three-stage gradient drying, and short-time high-temperature heat shock to maximize the preservation of the natural flavor and active nutrients of the raw materials without adding any chemical preservatives or antioxidants. By precisely controlling the final moisture content and water activity, and combining deoxidizers and high-barrier packaging, it effectively inhibits microbial growth and oil oxidation. The entire production process is clean, controllable, and traceable, while also ensuring food safety. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the preparation process of the present invention. Detailed Implementation

[0024] Example 1

[0025] A type of crispy, air-dried Angus beef incorporating nuts, comprising the following ingredients in parts by weight:

[0026] 60-70 parts Angus beef, 8-12 parts macadamia nuts, 8-12 parts almonds, 8-12 parts cashews, and 3-5 parts seasoning.

[0027] Furthermore, Angus beef is selected from the tenderloin cut, which is cut into 1.5-2mm thin slices after the fascia is removed. The tenderloin cut is the core meat on the outer side of the hind leg of the cow.

[0028] Furthermore, macadamia nuts, almonds, and cashews are selected from chopped and lightly roasted nuts, which are roasted at 140-160℃ for 5-10 minutes.

[0029] Furthermore, seasonings include salt, sugar, natural spices, etc.

[0030] Through scientific formulation and selection of raw materials, the product achieves synergistic optimization of taste, nutrition, and flavor. Using Angus beef short ribs as a base, its muscle fibers are delicate and its fat is evenly distributed. After being precisely sliced ​​to 1.5-2 mm, it is easy to shape and form a light, crispy structure. Paired with lightly roasted macadamia nuts, almonds, and cashew nuts, it not only effectively brings out the natural aroma and crispness of the nuts, but also retains the unsaturated fatty acids and plant proteins to the greatest extent. It is supplemented by a clean label seasoning system composed of salt, sugar, and natural spices, which enhances the overall flavor while avoiding artificial additives. The organic combination of the three makes the product have both the fresh and mellow aroma of beef and the crispy and sweet taste of nuts. The texture is thin and crispy but not hard and tough, and the nutrition achieves the complementarity of high-quality animal protein and plant nutrients.

[0031] Example 2

[0032] Please see Figure 1 A method for preparing thin, crispy, air-dried Angus beef incorporating nuts, comprising the following steps:

[0033] S1. Raw material pretreatment: Cut Angus beef into 1.5-2mm thin slices, chop macadamia nuts, almonds and cashews separately, and lightly roast them at 140-160℃ for 5-10 minutes to enhance the aroma and retain nutrients.

[0034] S2. Mixing and shaping: Spread the processed beef and nuts evenly according to the weight ratio, then spray the seasoning solution on the beef, press it into shape, and let it marinate to enhance the stickiness and flavor adhesion.

[0035] S3. The marinated beef is dried using a three-stage drying process of medium temperature, high temperature and low temperature to control the moisture and crispness of the beef jerky.

[0036] S4. Use short-term high temperature to activate the crispness of beef jerky while killing bacteria. During the high-temperature activation process, dehumidify and control moisture. After sterilization, package the beef jerky and deoxygenate inside the packaging to inhibit aerobic bacteria.

[0037] By slicing Angus beef into ultra-thin 1.5–2mm slices and combining it with a three-stage drying process, water activity is effectively controlled, achieving a uniform and crispy texture while preserving the natural flavor of the beef. On the other hand, lightly roasted macadamia nuts, almonds, and cashews not only release a rich nutty aroma but are also rich in unsaturated fatty acids and plant protein, complementing the beef nutritionally and enhancing the product's health attributes. In addition, spray seasoning and static marinating processes enhance flavor penetration and meat-nut interface adhesion, while short-time high-temperature stimulation combined with deoxygenation treatment inside the packaging ensures a crisp texture while efficiently sterilizing and inhibiting the growth of aerobic microorganisms, significantly extending shelf life and ensuring food safety. The overall process takes into account taste, nutrition, flavor, and shelf stability, and has outstanding industrial application value.

[0038] Furthermore, in S1, when slicing Angus beef, the defascia-removed Angus beef is pre-cooled to -2°C to 0°C to achieve a moderate hardness, maintaining its slicability while avoiding overfreezing that could cause fiber breakage. The frozen meat chunks are then fed into a CNC slicer equipped with a high-precision thickness adjustment module and slicing mechanism. The target thickness is set via a human-machine interface, and the system automatically controls the feeding speed and blade speed to ensure that each slice of beef has a consistent thickness, intact edges, and no tears. Cooling spray is applied during the slicing process to prevent the meat temperature from rising and causing adhesion or microbial growth. The sliced ​​thin slices are continuously output by a conveyor belt and directly enter the subsequent spreading and seasoning processes.

[0039] Furthermore, during the roasting of nuts in S1, macadamia nuts, almonds, and cashews are fed into corresponding automatic sorting and impurity removal devices via independent vibrating feeders to remove impurities and unqualified particles. They then enter a CNC shredder for crushing. After crushing, they are screened through an adjustable screen to control the particle size. The shredded nuts fall into buffer hoppers with weighing and metering functions, and are then conveyed by a pneumatic conveyor into a multi-channel continuous hot air roasting oven. The multi-channel continuous hot air roasting oven is equipped with an independent temperature control zone and an adjustable speed conveyor belt. The temperature and time are set according to different types of nuts. After roasting, the nut pieces are quickly cooled to room temperature through a cooling conveyor section to prevent residual heat from causing oil oxidation, and then directly enter the subsequent process of mixing with beef.

[0040] Furthermore, during the spreading process in S2, the sliced ​​Angus beef and roasted and chopped nuts are conveyed to the multi-layer synchronous spreading station. At this station, the beef is spread on a food-grade high-temperature resistant mesh belt to form the bottom layer. Then, the chopped nuts are precisely sprinkled on the surface of the beef to ensure even coverage without accumulation. Next, the product enters the atomization spraying area, where a high-pressure micro-nozzle array controlled by a PLC sprays the pre-mixed seasoning solution evenly onto the surface of the material at a constant flow rate and atomized particle size. The amount of liquid sprayed is dynamically adjusted according to the total weight of the product to ensure consistent flavor.

[0041] Furthermore, after the spraying in S2 is completed, the material enters the pneumatic pressing and shaping device. By setting the pressure and time, the beef and nuts are gently pressed to promote their tight bonding and form a sheet-like structure of uniform thickness. The shaped product is automatically transferred to the temperature-controlled marinating buffer area by the mesh belt and left to marinate for 2 hours. During the marinating period, the system monitors the environmental parameters in real time to ensure that the flavor is fully absorbed and to enhance the adhesion between the beef protein and the nut particles.

[0042] Furthermore, the three-stage drying process in S3 has a medium temperature of 85℃, a high temperature of 90℃, and a low temperature of 80℃, with a drying time of 6-8 hours. The dried beef jerky has a moisture content of ≤3.5% and a water activity of <0.65, resulting in a thin and crisp texture.

[0043] Furthermore, during the drying process in S3, the marinated beef and nut composite slices are smoothly fed into the closed drying host by an automatic conveyor. The equipment is divided into three independent temperature and humidity controlled drying sections. The first section is a medium-temperature zone, which is used to slowly evaporate the surface free moisture to prevent the surface from hardening too quickly and locking in the internal moisture. The second section is a high-temperature zone, which accelerates the migration and evaporation of internal moisture, promotes the moderate denaturation of proteins and the initial formation of a brittle structure. The third section is a low-temperature zone, which performs gentle dehydration and flavor setting to prevent the oxidation of nut oils or the charring of beef due to continuous high temperature.

[0044] Furthermore, during the high-temperature activation in S4, the dried beef crisps enter the high-temperature instantaneous processing unit. The high-temperature instantaneous processing unit uses electric heating or infrared radiation heating to rapidly process the product at 180-200℃ for 30-60 seconds. This short-term high temperature further removes residual trace moisture, improves the crispness of the product, and effectively inactivates surface microorganisms.

[0045] Furthermore, during high-temperature activation in S4, a powerful negative pressure dehumidification system removes the water vapor released at high temperatures to prevent condensation and moisture regain. The dehumidification intensity is dynamically adjusted by linking a humidity sensor with a variable frequency fan. After activation, the beef jerky is rapidly cooled to room temperature via a cooling conveyor belt. After cooling, it enters the packaging station, where the packaging machine automatically completes bag making, material feeding, vacuuming, and heat sealing. Before sealing, small packets of iron-based deoxidizers that meet food safety standards are automatically added to ensure that the oxygen concentration inside the packaging drops rapidly to below 0.1%, effectively inhibiting the growth of aerobic bacteria and fat oxidation.

[0046] Through highly refined and automated process control, multiple optimizations of flavor, texture, nutrition, and safety are achieved. First, the beef is precisely pre-cooled from -2℃ to 0℃ and then sliced ​​at a constant thickness by a CNC slicer, with the aid of cooling spray, ensuring the integrity of the slices while inhibiting microbial growth. Second, the nuts undergo independent sorting, precise chopping, sieving, and multi-channel temperature-controlled roasting to effectively retain their aroma and nutrients and prevent oil oxidation. In the mixing and shaping stage, multi-layer synchronous layering, PLC-controlled atomized spraying, and pneumatic pressure shaping work together to ensure even seasoning. The product is uniform, dense, and firmly adhered. After being marinated under temperature control to fully infuse flavor, a three-stage gradient drying process scientifically regulates the moisture migration path, ensuring that the finished product has a moisture content of ≤3.5% and a water activity of <0.65. This process not only creates a uniform, thin, and crisp texture but also prevents charring or oil deterioration. Subsequent instantaneous high-temperature stimulation at 180-200℃ not only further enhances crispness but also efficiently sterilizes the product. An intelligent dehumidification system prevents moisture regain. Finally, combined with vacuum packaging and an iron-based deoxidizer, the oxygen concentration inside the packaging is reduced to below 0.1%, significantly delaying fat oxidation and the growth of aerobic bacteria.

[0047] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A thin crisp air-dried Angus beef combined with nuts, characterized by, The raw materials include the following by weight: Angus beef 60-70 parts, macadamia nuts 8-12 parts, almonds 8-12 parts, cashews 8-12 parts, and seasonings 3-5 parts.

2. A method of making a thin crisp air-dried Angus beef with nuts, characterized in that, The method includes the following steps: S1, raw material pretreatment, the Angus beef is cut into 1.5-2mm slices, the macadamia nuts, almonds, and cashews are respectively chopped, and are lightly roasted at 140-160℃ for 5-10 minutes to stimulate aroma and maintain nutrition; S2, mixing and forming, the treated beef and nuts are laid flat according to the proportion of weight parts, then the seasoning solution is sprayed on the beef, and the product is pressed into shape to allow it to marinate, improve adhesion and flavor adhesion; S3, drying the marinated beef, using a three-stage drying process of medium temperature, high temperature, and low temperature to control the moisture and crispness of the beef jerky; S4, using short-time high-temperature to stimulate beef jerky crispness while killing bacteria, controlling moisture during high-temperature stimulation, and packaging the beef jerky after sterilization, and deoxidizing in the package to inhibit aerobic bacteria.

3. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: In S1, the Angus beef is sliced, the fascia-treated Angus beef is pre-cooled to -2℃ to 0℃, the hardness is moderate, the beef can be cut and the fibers are not broken due to excessive freezing, the frozen beef block is sent to a numerical control slicing machine, the numerical control slicing machine is equipped with a high-precision thickness adjusting module and a slicing mechanism, the target thickness is set through a man-machine interface, the system automatically controls the synchronization of the feeding speed and the knife speed, ensures that the thickness of each piece of beef is consistent, the edges are complete, and there is no tearing, cooling spray is performed during slicing to prevent adhesion or microbial growth due to increased meat temperature, and the sliced pieces are continuously output by a conveyor belt and directly enter the subsequent laying and seasoning process.

4. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: In S1, the nuts are roasted, the macadamia nuts, almonds, and cashews are respectively sent to the corresponding automatic sorting and impurity removal device through independent vibrating feeders, impurities and unqualified particles are removed, then they are crushed in a numerical control chopper, and the crushed particles are screened through an adjustable screen to control the size of the crushed particles, the chopped nuts fall into a buffer hopper with weighing and metering functions, and then are sent to a multi-channel continuous hot air roasting oven by a pneumatic conveyor, the multi-channel continuous hot air roasting oven is provided with an independent temperature control area and an adjustable speed mesh belt, the temperature and time are set according to different nuts, after roasting, the nut fragments are rapidly cooled to room temperature through a cooling conveying section to prevent residual heat from causing oil oxidation, and then directly enter the subsequent process of mixing with beef.

5. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: In S2, the beef slices and roasted nuts are transported to a multi-layer synchronous laying station, the beef is laid on a food-grade high-temperature-resistant mesh belt to form a bottom layer, then the nut fragments are evenly and accurately scattered on the surface of the beef to ensure uniform coverage without accumulation, then the product enters the atomizing spraying area, a high-pressure micro-nozzle array controlled by PLC uniformly sprays the pre-prepared seasoning solution on the surface of the material at a constant flow rate and atomizing particle size, the amount of sprayed liquid is dynamically adjusted according to the total weight of the product to ensure flavor consistency.

6. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: After the spraying in S2 is completed, the material enters the pneumatic pressing and shaping device, and the beef and nuts are gently pressed by setting the pressure and time, so as to make them closely combined and form a sheet structure with uniform thickness. The shaped product is automatically transferred into the temperature-controlled marinating buffer area with the net belt, and is marinated for 2 hours. During the marinating, the system monitors the environmental parameters in real time, so as to ensure that the flavor is fully absorbed and the adhesion between the beef protein and the nut particles is enhanced.

7. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: In S3, the medium temperature of the three-section drying process is 85℃, the high temperature is 90℃, and the low temperature is 80℃. The drying time is 6-8 hours. After drying, the moisture content of the beef jerky is ≤3.5%, the water activity is <0.65, and a thin and crisp texture is formed.

8. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: When drying in S3, the marinated beef and nut composite sheet is smoothly sent into the closed drying host by the automatic conveying device. The inside of the equipment is divided into three independent drying sections with controlled temperature and humidity. The first section is a medium temperature zone, which is used for slowly evaporating the surface free water to avoid the surface layer hardening too fast and locking the internal water. The second section is a high temperature zone, which accelerates the internal water migration and evaporation, promotes the protein denaturation, and preliminarily forms a crisp structure. The third section is a low temperature zone, which performs gentle dehydration and flavor setting to prevent the oxidation of nut oil or the charring of beef caused by high temperature.

9. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: When high temperature excitation is performed in S4, the dried beef crisp sheet enters the high temperature instantaneous processing unit. The high temperature instantaneous processing unit uses electric heating or infrared radiation heating method to rapidly process at 180-200℃ for 30-60 seconds. Through short-time high temperature, the residual trace amount of water is further removed, the crispness of the product is improved, and the surface microorganisms are effectively inactivated.

10. A process for the preparation of a thin crisp air-dried Angus beef with nuts as claimed in claim 1, wherein: When high temperature excitation is performed in S4, the water vapor released by high temperature is removed by a strong negative pressure dehumidification system to prevent condensation and moisture regain. The humidity sensor and the variable frequency fan are linked to dynamically control the dehumidification intensity. After excitation is completed, the beef jerky is rapidly cooled to room temperature by the cooling conveyor belt. After cooling, it enters the packaging station. The packaging machine automatically completes bag making, material dropping, vacuumizing and heat sealing. Before the seal, a small package of iron-based deoxidizer meeting the food safety standards is automatically put in to ensure that the oxygen concentration in the package is rapidly reduced to below 0.1%, effectively inhibiting the growth of aerobic bacteria and fat oxidation.

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