Method and device for making non-fried dietary fiber beef jerky

Abstract

The invention discloses a non-fried dietary fiber beef jerky making method and device, and relates to the technical field of beef jerky making, the non-fried dietary fiber beef jerky making device comprises a drying bin, a lifting mechanism, a drying mechanism and a swing mechanism, the drying mechanism comprises an air storage pipeline and a heating resistance wire which are arranged in the drying bin, and the swing mechanism is arranged above the air storage pipeline; comprising a plurality of second rotating rods rotationally installed on the drying bin at equal intervals, and arc-shaped swing blades are fixedly installed on the second rotating rods. According to the invention, the beef jerky at the bottom of the bin is lifted by the lifting mechanism and then is naturally scattered, so that materials are prevented from accumulating in the bin to form dead angles; arc-shaped swing blades of the swing mechanism are driven by a reciprocating screw rod to swing in a reciprocating mode, hot air is evenly diffused to all areas of the drying bin, each piece of beef jerky can make contact with the hot air, the problems that in a traditional device, local heating of materials is excessive, and water evaporation is uneven are solved, water on the surface of the beef jerky and water in the beef jerky evaporate synchronously, and the drying efficiency is improved. And dietary fiber structure damage caused by local high temperature is avoided.

Description

Technical Field

[0001] This invention relates to the field of beef jerky production technology, and in particular to a method and apparatus for producing non-fried dietary fiber beef jerky. Background Technology

[0002] With the popularization of healthy eating concepts, consumers are increasingly demanding higher standards for the preservation of nutrients and the healthiness of food processing techniques. Non-fried foods, due to their avoidance of oil intake and better preservation of the original nutrients of raw materials, have become a development trend in the food processing industry. Beef jerky, as a traditional snack, is rich in protein, minerals, and dietary fiber and is loved by consumers. However, traditional frying processes can damage the dietary fiber structure and cause nutrient loss in beef jerky, and the excessive oil content does not meet the needs of a healthy diet. Therefore, the production of dietary fiber beef jerky using non-fried processes has gradually become a key focus of industry research and development.

[0003] The core processing step for non-fried beef jerky is drying and shaping, and the drying effect directly determines the product's taste, nutrient retention rate, and shelf life. Currently, most non-fried beef jerky production equipment on the market uses static drying methods, generating heat through heating elements to raise the temperature of the air inside the chamber and dehydrate the material. While some devices have added simple turning mechanisms, their structural design is unreasonable, making it difficult to achieve thorough material turning and uniform hot air diffusion. As consumers' demands for consistent quality and nutritional integrity in beef jerky continue to increase, existing drying equipment can no longer meet market needs. There is an urgent need to develop a non-fried beef jerky production device that can achieve uniform drying and fully preserve the activity of dietary fiber. Summary of the Invention

[0004] Therefore, in view of the above problems, the present invention proposes a method and apparatus for making non-fried dietary fiber beef jerky.

[0005] To achieve the above objectives, the present invention provides a non-fried dietary fiber beef jerky making apparatus, comprising: The drying chamber has a feed inlet on one side and a discharge outlet at the bottom. Both the feed inlet and the discharge outlet are hinged with doors. The lifting mechanism includes a first rotating rod rotatably installed at the bottom of the drying chamber, lifting blades fixed at equal angles on the first rotating rod for lifting beef jerky, and a first drive assembly for driving the first rotating rod to rotate. The drying mechanism includes an air storage pipe and a heating resistance wire installed inside the drying chamber. The air storage pipe is located above the heating resistance wire and has several air nozzles connected to it. An air inlet pipe is connected to the top of the air storage pipe. The oscillating mechanism is located above the gas storage pipe and includes multiple second rotating rods that are rotatably mounted at equal intervals on the drying chamber. Arc-shaped oscillating blades are fixedly installed on the second rotating rods. The oscillating mechanism also includes a second drive assembly that drives the multiple second rotating rods to oscillate back and forth.

[0006] A further improvement is that the bottom of the drying chamber has a semi-circular structure.

[0007] A further improvement is that a support frame is fixedly installed on the outside of the drying chamber.

[0008] A further improvement is that the first drive assembly includes a first gear fixedly installed at one end of the first rotating rod, a first motor is installed on the drying chamber, and a second gear that meshes with the first gear is fixedly connected to the output shaft of the first motor, and the first gear is larger than the second gear.

[0009] A further improvement is that protrusions are integrally formed on both outer walls of the arc-shaped oscillating blades.

[0010] A further improvement is that the second drive assembly includes a sprocket fixedly mounted at one end of the second rotating rod, with chains arranged between multiple sprockets.

[0011] A further improvement is that the second drive assembly also includes a transverse frame fixedly installed on the drying chamber. A reciprocating screw is rotatably installed on the transverse frame. A second motor is installed on the transverse frame, and the output shaft of the second motor is connected to the reciprocating screw. A moving block is threadedly connected to the reciprocating screw, and the height of the moving block is equal to the height inside the transverse frame. An upper extension shaft is fixedly installed on the outer end of one of the second rotating rods, and an installation groove is opened on the upper extension shaft. A lower extension shaft is fixedly installed on the outer end of the moving block, and a connecting rod is rotatably installed on the lower extension shaft. The connecting rod is slidably connected to the upper extension shaft through the installation groove.

[0012] A method for producing non-fried dietary fiber beef jerky, applicable to a non-fried dietary fiber beef jerky making device, includes the following steps: S1: The beef raw materials that have undergone pre-treatment such as cutting, marinating, and draining are put into the drying chamber through the feed inlet, and the chamber door is closed and sealed. S2: Start the drying mechanism, lifting mechanism and swing mechanism. The cooperation of the drying mechanism and swing mechanism realizes the uniform diffusion of hot air in the drying chamber, and the lifting mechanism realizes the dynamic turning of materials in the drying chamber. The drying continues for 1 to 3 hours. S3: Turn off the heating resistance wire, maintain the normal operation of the gas storage pipe, lifting mechanism and swing mechanism, and cool for 10 to 20 minutes; S4: Close all mechanisms, open the discharge port door, and collect the finished non-fried dietary fiber beef jerky.

[0013] Compared with the prior art, the beneficial effects of the present invention are: 1. Breaking through the limitations of traditional static drying, the beef jerky is dried evenly and its dietary fiber activity is fully preserved through the synergistic effect of the lifting mechanism and the swing mechanism: The lifting mechanism can smoothly lift the beef jerky from the bottom of the chamber and let it fall naturally, avoiding the accumulation of materials in the chamber and the formation of dead corners; The arc-shaped swing blades of the swing mechanism are driven by the reciprocating screw to swing back and forth. The protrusions on both sides of the blades are evenly distributed along the length direction, dividing and forming multiple independent narrow flow channels, which can divert and guide the hot air sprayed by the drying mechanism, so that the hot air is evenly diffused to all areas of the drying chamber, allowing each piece of beef jerky to be in full-range and uniform contact with the hot air. This synergistic design solves the problem of excessive local heating and uneven moisture evaporation of materials in traditional devices, so that the surface and internal moisture of the beef jerky evaporate simultaneously, avoiding the destruction of dietary fiber structure due to local high temperature, while ensuring that the finished product has a consistent texture. 2. The drying mechanism adopts an integrated design of hot air drying and air cooling, eliminating the need for additional cooling equipment, simplifying the process and reducing equipment investment costs: During the drying stage, the heating resistance wire generates heat after being energized. The airflow generated by the external fan enters the air storage pipe through the air inlet pipe, and then is sprayed downwards at an angle through air nozzles evenly distributed along the length of the pipe. The airflow is fully heated when passing through the heating resistance wire area, forming a uniformly heated airflow that acts on the beef jerky turning below, accelerating the evaporation of internal moisture and allowing the beef jerky to form quickly. After drying, it is only necessary to turn off the heating resistance wire, while keeping the fan and other mechanisms running. The room temperature airflow sprayed from the air nozzles can quickly cool the high-temperature beef jerky, preventing it from hardening in texture and losing nutrients due to continuous high temperatures. At the same time, it shortens the production cycle and increases the output per unit time. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.

[0015] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 A cross-sectional view provided for this invention; Figure 3 A schematic diagram of the structure of the first driving component provided by the present invention; Figure 4 This is a schematic diagram of the structure of the second drive component provided by the present invention; Figure 5 Provided by the present invention Figure 4 Enlarged view of region A in the middle; Figure 6 This is a schematic diagram of the structure of the second rotating rod provided by the present invention.

[0016] In the diagram: 1. Drying chamber; 2. Feed inlet; 3. Discharge outlet; 4. Chamber door; 5. Support frame; 6. Lifting mechanism; 61. Rotating rod No. 1; 62. Lifting blade; 63. Drive assembly No. 1; 631. Gear No. 1; 632. Motor No. 1; 633. Gear No. 2; 7. Drying mechanism; 71. Air storage pipe; 72. Heating resistance wire; 73. Air nozzle; 74. Air inlet pipe; 8. Swinging mechanism; 81. Rotating rod No. 2; 82. Arc-shaped swing blade; 821. Protrusion; 83. Drive assembly No. 2; 831. Sprocket; 832. Chain; 833. Transverse frame; 834. Reciprocating screw; 835. Motor No. 2; 836. Moving block; 837. Upper extension shaft; 838. Lower extension shaft; 839. Connecting rod. Detailed Implementation

[0017] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings and examples. The following examples are only used to more clearly illustrate the technical solutions of the present invention and should not be construed as limiting the scope of protection of the present invention.

[0018] This application provides a non-fried dietary fiber beef jerky production apparatus. The apparatus is suitable for drying and shaping dietary fiber beef jerky using a non-fried process. Through a combination of hot air drying and material turning, the beef jerky is dried evenly while retaining the activity of the dietary fiber. Please refer to [reference needed]. Figures 1-2 The production device includes a drying chamber 1, a lifting mechanism 6, a drying mechanism 7, and a swing mechanism 8. A support frame 5 is fixedly installed on the outside of the drying chamber 1. The bottom of the drying chamber 1 has a semi-circular structure. This structural design can reduce the dead corners of beef jerky accumulation in the chamber and facilitate the centralized discharge of materials and the operation of the lifting mechanism 6.

[0019] Specifically, the drying chamber 1 has an inlet 2 on one side and an outlet 3 at the bottom. Both the inlet 2 and outlet 3 are hinged with doors 4. The doors 4 are detachably and securely connected to the drying chamber 1 via snap-fit, magnetic attachment, or hinge locks. Handles are fixedly installed on the outer walls of both doors 4 for easy opening and closing by operators. In actual operation, the raw beef jerky to be dried is fed into the drying chamber 1 through the inlet 2. After closing the door 4 at the inlet 2, the device is started for drying. After drying, the door 4 at the outlet 3 is opened, and the beef jerky is discharged from the outlet 3 under gravity, completing the processing. The semi-circular bottom design of the chamber, combined with the lifting mechanism 6, ensures that the lifting blades 62 can fully contact the material inside the chamber, preventing uneven drying caused by localized material accumulation.

[0020] Understandably, compared to traditional non-fried beef jerky making equipment, this application achieves dynamic turning of materials through the lifting mechanism 6, combined with the hot air supply of the drying mechanism 7 and the airflow diffusion of the swing mechanism 8, which solves the problems of uneven heating of material surface and low drying efficiency in static drying. At the same time, the design of the semi-circular bottom and the detachable door 4 improves the ease of cleaning and operational flexibility of the equipment and reduces maintenance costs.

[0021] Please refer to Figure 3 The lifting mechanism 6 includes a first rotating rod 61 rotatably mounted at the lower part of the drying chamber 1, lifting blades 62 fixed at equal angles on the first rotating rod 61 for lifting beef jerky, and a first drive assembly 63 for driving the first rotating rod 61 to rotate. The first drive assembly 63 includes a first gear 631 fixedly mounted at one end of the first rotating rod 61, and a first motor 632 fixedly mounted on the drying chamber 1 via a motor bracket. The output shaft of the first motor 632 is fixedly connected to a second gear 633 that meshes with the first gear 631. The first gear 631 is larger than the second gear 633. The transmission method of a small gear driving a large gear reduces the rotational speed of the first rotating rod 61 and the lifting blades 62.

[0022] Specifically, the lifting blades 62 are made of food-grade stainless steel, with a smooth surface and a certain degree of elasticity, preventing scratches on the surface of the beef jerky and preventing material sticking. The first rotating rod 61 is rotatably mounted on both sides of the drying chamber 1 via bearing seats. The lifting blades 62 are distributed at equal angles around the first rotating rod 61, preferably 4 to 6 blades. The blade length is adapted to the inner diameter of the drying chamber 1, ensuring that it can cover most of the bottom area of ​​the chamber during rotation. When the first motor 632 starts, the first gear 631 drives the second gear 633 to rotate slowly at a speed controlled at 5-10 r / min. The lifting blades 62 rotate synchronously with the first rotating rod 61, lifting the beef jerky from the bottom of the chamber and allowing it to fall naturally, thus achieving material turning. The reduction gear design of the first gear 631 driving the second gear 633 ensures the smoothness of material turning, preventing material splashing or breakage due to excessive speed, while also reducing the load on the first motor 632 and extending the service life of the first drive assembly 63. Understandably, the number of blades 62 can be adjusted according to the volume of the drying chamber 1. When the volume is large, the number of blades can be increased to ensure that the turning frequency meets the drying requirements.

[0023] It should be noted that the shape of the lifting blade 62 can be adjusted according to the material characteristics. For example, the edge of the blade can be designed as an arc structure to further improve the material lifting effect. In addition, the transmission ratio of the first gear 631 and the second gear 633 can be adjusted by replacing the gears with different specifications to adapt to beef jerky raw materials with different humidity and particle size, thus expanding the applicability of the device.

[0024] The drying mechanism 7 includes an air storage pipe 71 and a heating resistance wire 72 disposed inside the drying chamber 1. The air storage pipe 71 is disposed above the heating resistance wire 72. Several air nozzles 73 are evenly connected along the length of the air storage pipe 71. The top of the air storage pipe 71 is connected to an air inlet pipe 74 through a flange. The air inlet pipe 74 is connected to an external fan (not shown in the figure). The heating resistance wire 72 is connected to an external power source (not shown in the figure) through a wire and a socket.

[0025] Specifically, the air storage pipe 71 is a hollow round tube made of stainless steel, and the air nozzle 73 is a duckbill-shaped structure with an angled downwards. The distance between adjacent air nozzles 73 is 5-8 cm. The heating resistance wire 72 is made of nickel-chromium alloy and is fixedly installed below the air storage pipe 71 by a ceramic bracket, with a vertical distance of 10-15 cm from the air nozzle 73 to ensure that the airflow can be fully heated. During the drying stage, the heating resistance wire 72 and the external fan are turned on. After the heating resistance wire 72 is energized, it generates heat, raising the temperature of the surrounding air to 60-80℃. The airflow generated by the fan enters the air storage pipe 71 along the air inlet pipe 74 and is evenly sprayed out through the air nozzle 73. The airflow is heated when it passes through the area of ​​the heating resistance wire 72, forming hot air to dry the beef jerky turning below, accelerating the evaporation of internal moisture and making the beef jerky form faster. After the beef jerky is made, the heating resistance wire 72 is turned off, while the fan continues to run. At this time, the room temperature airflow sprayed from the air nozzle 73 quickly blows air to cool the beef jerky, preventing the high temperature from causing the material to deteriorate in taste or lose nutrients.

[0026] Understandably, the tilt angle of the air nozzle 73 can be adjusted according to actual needs to ensure that the hot air can be accurately applied to the material turning area; the heating resistance wire 72 can be set to multiple groups, and the on and off can be controlled in groups, which makes it easy to adjust the heating power according to the amount of material and the drying progress, and further improve the energy utilization rate.

[0027] Please refer to Figures 4-5 The swing mechanism 8 is located above the air storage pipe 71 and includes multiple second rotating rods 81 that are rotatably installed at equal intervals on the drying chamber 1. Arc-shaped swing blades 82 are fixedly installed on the second rotating rods 81. The reciprocating swing of the arc-shaped swing blades 82 is conducive to quickly diffusing the airflow into the entire drying chamber 1. The swing mechanism 8 also includes a second drive assembly 83 that drives the multiple second rotating rods 81 to reciprocate.

[0028] Specifically, the second drive assembly 83 includes a sprocket 831 fixedly installed at one end of the second rotating rod 81, and a chain 832 sleeved between multiple sprockets 831. Through the meshing transmission of the sprockets 831 and the chain 832, the synchronous rotation of multiple second rotating rods 81 is realized. The second drive assembly 83 also includes a transverse frame 833 fixedly installed on the outer wall of the drying chamber 1. A reciprocating screw 834 is rotatably installed inside the frame 833. A second motor 835 is fixedly installed on the frame 833 via a motor base. The output shaft of the second motor 835 is fixedly connected to one end of the reciprocating screw 834 via a coupling. A moving block 836 is threadedly connected to the reciprocating screw 834. The height of the moving block 836 is equal to the height inside the transverse frame 833, thereby limiting the movement of the moving block 836 and enabling the moving block 836 to move linearly back and forth along the transverse frame 833 during the rotation of the reciprocating screw 834.

[0029] One of the rotating rods 81 has an upper extension shaft 837 fixedly installed on its outer end. The end of the upper extension shaft 837 away from the rotating rod 81 has an installation groove. The moving block 836 has a lower extension shaft 838 fixedly installed on its outer end. A connecting rod 839 is rotatably installed on the lower extension shaft 838, and the end of the connecting rod 839 away from the lower extension shaft 838 is slidably connected to the installation groove. When the moving block 836 moves along the transverse frame 833 during the rotation of the reciprocating screw 834, the lower extension shaft 838 moves synchronously with the moving block 836. Since the lower end of the connecting rod 839 is rotatably connected to the lower extension shaft 838 and the upper end of the connecting rod 839 is slidably connected to the mounting groove of the upper extension shaft 837, the connecting rod 839 will undergo a reciprocating swing motion, thereby driving the second rotating rod 81, which is fixedly connected to the upper extension shaft 837, to reciprocate. Under the synchronous transmission action of the chain 832 and the sprocket 831, the other second rotating rods 81 will reciprocate swing synchronously, thus realizing the reciprocating swing motion of all the arc-shaped swing blades 82.

[0030] Please refer to Figure 6 The arc-shaped oscillating blades 82 are made of lightweight food-grade plastic. Both outer walls of the blades are integrally formed with protrusions 821, which are evenly distributed along the blade's length, dividing the surface of the arc-shaped oscillating blades 82 into multiple independent narrow channels. When the arc-shaped oscillating blades 82 oscillate, the narrow channels can divert and guide the airflow ejected from the nozzles 73, allowing the hot air to be evenly diffused to all areas of the drying chamber 1. This avoids uneven heating of the material due to localized airflow concentration, while simultaneously increasing the contact area between the airflow and the material, accelerating moisture evaporation.

[0031] In some embodiments, the height of the protrusion 821 is 2-5 mm, the spacing between adjacent protrusions 821 is 10-15 mm, and the width of the narrow flow channel can be adjusted according to the airflow velocity to ensure that the airflow forms a stable laminar flow in the flow channel and improve the drying effect. In addition, the curvature of the arc-shaped oscillating blade 82 is adapted to the curvature of the inner wall of the drying chamber 1 to avoid collision between the blade and the chamber wall when the blade oscillates, and at the same time reduce airflow resistance.

[0032] It should be noted that during use, the connection between sprocket 831 and chain 832 needs to be checked regularly, and food-grade lubricating oil should be added periodically to prevent chain 832 and sprocket 831 from becoming disengaged or worn. The reciprocating screw 834 needs to be cleaned and inspected regularly to prevent food residue or impurities from falling into its threaded grooves and affecting the smooth movement of the moving block 836. To prevent impurities from falling onto the reciprocating screw 834, a removable cover plate can be added to the transverse frame 833. A gap is left between the cover plate and the moving block 836 to ensure that the movement of the moving block 836 is not affected.

[0033] In some embodiments, the inner wall of the drying chamber 1 may be provided with a heat insulation layer made of aluminum silicate fiber with a thickness of 5-10 mm to reduce heat loss inside the chamber and improve energy utilization. Meanwhile, an observation window may be provided on the drying chamber 1, made of high-temperature resistant glass, to facilitate operators' real-time observation of the drying status of the materials inside the chamber and timely adjustment of drying parameters.

[0034] In some embodiments, a flow regulating valve can be added to the air intake pipe 74 to control the air intake speed by adjusting the valve opening, adapting to the drying needs of materials with different humidity levels. A thermostat can be connected in series in the circuit containing the heating resistance wire 72 to achieve precise temperature control and prevent excessive temperature from causing dietary fiber loss or a deterioration in the texture of the beef jerky. In addition, both motor 632 and motor 835 are variable frequency motors, and their speeds can be adjusted by the frequency converter, further improving the operational flexibility of the device.

[0035] This application also proposes a method for making non-fried dietary fiber beef jerky, applicable to a non-fried dietary fiber beef jerky making apparatus, comprising the following steps: S1: The beef raw material, which has undergone pre-treatment operations such as cutting, marinating, and draining, is put into the drying chamber 1 through the feed inlet 2 and the chamber door 4 is closed and sealed. S2: Start the drying mechanism 7, the lifting mechanism 6 and the swing mechanism 8. The cooperation of the drying mechanism 7 and the swing mechanism 8 realizes the uniform diffusion of hot air in the drying chamber 1. The lifting mechanism 6 realizes the dynamic turning of the material in the drying chamber 1, and the drying continues for 1 to 3 hours. S3: Turn off the heating resistance wire 72, maintain the normal operation of the gas storage pipe 71, the lifting mechanism 6 and the swing mechanism 8, and cool for 10 to 20 minutes; S4: Close all mechanisms, open the hopper door 4 at the discharge port 3, and collect the finished non-fried dietary fiber beef jerky.

[0036] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions above are merely illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope. All such changes and modifications fall within the scope of the present invention as claimed, which is defined by the appended claims and their equivalents.

Claims

1. A non-fried dietary fiber beef jerky making device, characterized in that, include: A drying chamber, wherein a feed inlet is provided on one side of the drying chamber and a discharge outlet is provided at the bottom of the drying chamber, and both the feed inlet and the discharge outlet are hinged with chamber doors; The scooping mechanism includes a first rotating rod rotatably installed at the bottom of the drying chamber, scooping blades fixed at equal angles on the first rotating rod for scooping beef jerky, and a first driving assembly for driving the first rotating rod to rotate. The drying mechanism includes an air storage pipe and a heating resistance wire disposed inside the drying chamber. The air storage pipe is disposed above the heating resistance wire. Several air nozzles are connected to the air storage pipe, and an air inlet pipe is connected to the top of the air storage pipe. The oscillating mechanism is located above the gas storage pipe and includes multiple second rotating rods that are rotatably mounted at equal intervals on the drying chamber. Arc-shaped oscillating blades are fixedly installed on the second rotating rods. The oscillating mechanism also includes a second driving assembly that drives the multiple second rotating rods to oscillate back and forth.

2. The non-fried dietary fiber beef jerky making device according to claim 1, characterized in that: The bottom of the drying chamber has a semi-circular structure.

3. The non-fried dietary fiber beef jerky making device according to claim 1, characterized in that: The drying chamber is fixedly equipped with a support frame on the outside.

4. The non-fried dietary fiber beef jerky making device according to claim 1, characterized in that: The first drive assembly includes a first gear fixedly installed at one end of a first rotating rod, a first motor is provided on the drying chamber, and a second gear is fixedly connected to the output shaft of the first motor and meshes with the first gear, and the first gear is larger than the second gear.

5. The non-fried dietary fiber beef jerky making device according to claim 1, characterized in that: Both sides of the outer wall of the arc-shaped oscillating blade are integrally provided with protrusions.

6. The non-fried dietary fiber beef jerky making device according to claim 1, characterized in that: The second drive assembly includes a sprocket fixedly installed at one end of the second rotating rod, and a chain is arranged between the multiple sprockets.

7. The non-fried dietary fiber beef jerky making device according to claim 6, characterized in that: The second drive assembly also includes a transverse frame fixedly installed on the drying chamber. A reciprocating screw is rotatably installed on the transverse frame. A second motor is installed on the transverse frame, and the output shaft of the second motor is connected to the reciprocating screw. A moving block is threadedly connected to the reciprocating screw, and the height of the moving block is equal to the height inside the transverse frame. An upper extension shaft is fixedly installed on the outer end of one of the second rotating rods. An installation groove is opened on the upper extension shaft. A lower extension shaft is fixedly installed on the outer end of the moving block. A connecting rod is rotatably installed on the lower extension shaft, and the connecting rod is slidably connected to the upper extension shaft through the installation groove.

8. A method for producing non-fried dietary fiber beef jerky, applicable to the non-fried dietary fiber beef jerky production apparatus according to any one of claims 1 to 7, comprising the following steps: S1: The beef raw materials that have undergone pre-treatment such as cutting, marinating, and draining are put into the drying chamber through the feed inlet, and the chamber door is closed and sealed. S2: Start the drying mechanism, lifting mechanism and swing mechanism. The cooperation of the drying mechanism and swing mechanism realizes the uniform diffusion of hot air in the drying chamber, and the lifting mechanism realizes the dynamic turning of materials in the drying chamber. The drying continues for 1 to 3 hours. S3: Turn off the heating resistance wire, maintain the normal operation of the gas storage pipe, lifting mechanism and swing mechanism, and cool for 10 to 20 minutes; S4: Close all mechanisms, open the discharge port door, and collect the finished non-fried dietary fiber beef jerky.

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