151 results about "Pickled food" patented technology

The invention discloses an application of boletus edulis in reducing the nitrite content in fermented food or pickled food. Experiments testify that if boletus edulis is fermented together with common pickle ingredients, the nitrite content in the pickle ingredients can be reduced remarkably, wherein the boletus edulis and the common pickle ingredients are fermented for 4 days with the mass ratio of 1.4 to 1, and compared with the common pickle ingredients which are fermented individually, the nitrite content can be reduced by 97 percent. According to the invention, fermenting food or pickling food with the boletus edulis is low in cost, simple in process, and the quality and safety of fermented products are excellent. If putting the boletus edulis into the pickle processing and other food processing industries is carried out, the boletus edulis can play a positive role both in the continuous development of the industry and the improvement of market competitiveness of the product.

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The invention provides a cooking control method and device, electronic equipment and a storage medium. The method comprises steps of obtaining the food material information, and obtaining the currenttemperature in a cavity of cooking equipment in real time; controlling a heating device to stop heating and controlling a steam generator to start working according to the condition that the current temperature is greater than or equal to a temperature upper limit value corresponding to the food material information; and controlling the steam generator to stop working and controlling the heating device to start heating according to the condition that the current temperature is smaller than or equal to the temperature lower limit value corresponding to the food material information. A steamingfunction and a baking function are combined, the steam generator and the heating device work alternately, and steam permeates into the food under the action of high temperature to dissolve substancessuch as table salt and grease, so the substances such as table salt and grease in the food are quickly dissolved and flow out. The steam is condensed on the surface of the food, so the substances suchas the table salt and the grease in the food can be diluted, and the content of substances such as the table salt and the grease in barbecue meat and pickled food can be effectively reduced.

The invention relates to a nitrite scavenger and a preparation method thereof, in particular to an application of Chinese onion or extract thereof in preparing a nitrite scavenger, belonging to the field of food. The invention also relates to a preparation method of the Chinese onion or the extract thereof, which comprises the steps of pulping and water extraction / ethanol extraction. The scavenger can be used for preparing a cleaning agent for fruit and vegetable, health food and additive of pickled vegetable or pickled food. The scavenger can not be damaged and failed due to the influence of high temperature, and has good scavenging effect under the condition that the pH is 2.0-10.0. The scavenger is a pure natural extracting solution without any toxic and side effects, wherein the scavenging effect of 5.5g of Chinese onion or an equal amount of extract is equivalent to that of 100mg of vitamin C. The preparation method has simple operation and low production cost. The cleaning agent for fruit and vegetable, health food or food additive prepared from the scavenger have no toxic or side effect on the human body, and can realize an effect of scavenging the nitrite quickly (in 3 minutes).

An additive used in salting vegetables for decreasing the content of nitrite and slowing the oxidizing speed of VC in salted food is proportionally prepared from polyphenols of tea (PPT) and potassium sorbate through mixing. Its application method is also disclosed.

The present invention discloses pickling materials. The pickling materials comprise the following raw materials: dictyophora indusiata, cordyceps militaris, lysimachia capillipes, amomum kravanh, haws, herba pogostemonis, lithospermum erythrorhizon, cassia barks, cassia twigs, fructus piperis longi, bay leaves, rhizoma kaempferiae, fennel, star anises, alpinia officinarum, murraya paniculata, rhizoma nardostachyos, vanilla, cloves, radix glycyrrhiza, rhizoma kaempferiae, fructus amomi, cymbopogon citratus, flos magnoliae liliflorae, fructus galangae, licorice, radix angelicae, dried tangerine peels, rhizoma chuanxiong, cumin, pepper, coriandrum sativum seeds, Chinese prickly ash and chilies. The cordyceps militaris, lysimachia capillipes and murraya paniculata are specially added, so that brine is better in color and luster and the pickled food is more delicious and brighter in color. Besides, the bacterium preventing and inhibiting ingredients are added in the brine, so that the brine is protected from being polluted by bacteria, the shelf life of the brine is extended, and the brine can be stored in the same environment for 3-4 days more than the existing brine.

The invention discloses a flavored leafy vegetable foodstuff pickled with grains and a preparation method thereof, in particular relates to the field of processing of pickled foods. The preparation method is characterized in that the proper unique mouthfeel and nutritional ingredient of leafy vegetable can be preserved furthest by virtue of utilizing young leafs or young stems which are pickled by a flavored salting solution, and meanwhile, the finished products are fresh delicious and have good flavor, and thus people can enjoy beneficial leafy vegetables and is free from the restrictions of seasons and areas, so that the requirement that people in different seasons and different areas eat the leafy vegetable foodstuff is met in market circulation link, and a new product is added for pickled dishes. The flavored leafy vegetable foodstuff pickled with grains is prepared through the following steps: raw material selecting, raw material handling, deactivating enzymes, protecting color, preparing the flavor salting solution, pickling, packing and sterilizing and the like, the preparation method is simple and economical, and the flavored leafy vegetable foodstuff pickled with grains is suitable for mass consumption, and has very good market prospect.

A salted anchovy food with delicious taste and particular nutrients is prepared from fresh anchovy through salting for 45-72 hr, pressing for 5-10 days to remove oil and saline, immersing in saturated edible salt solution while natural fermenting for 4-10 months, scalding it in hot water at 40-80 deg.C, removing skin and bone, and centrifugal drying.

The invention relates to mustard leaf pickle and a production method thereof. The method comprises the following steps of: charging a certain amount of mustard leaf, table salt, monosodium glutamate, soy sauce and amino acid into a raw soup heating pan with seasoning in a boiling state in sequence; heating by slow fire, covering and maintaining the boiling state for 40-60 minutes till raw soup is exhausted and the mustard leaf sends aroma; after taking out and cooling the mustard leaf to normal temperature, cutting into filaments or strips; and packaging and sterilizing by an ultrahigh temperature sterilizer or infrared rays to obtain a finished product. The mustard leaf pickle food processed by the production method of the invention has moderate and good taste and slight crisp feeling, can promote appetite, tonify the spleen and strengthen appetite and is good dish on the dining table; and the mustard leaf pickle has bright color, does not contain any preservative and belongs to a green food, and the processed mustard leaf can be stored for longer time. The invention has short food processing time and fully retains the medicinal value of the mustard leaf.

The invention relates to the field of processing devices of pickled foods. In order to solve the problem that in the existing rib processing process, because mince sticks to a cutter during cutting, cuts in ribs are irregular or ribs cannot be cut off, the invention provides a processing device for cured ribs. The processing device for cured ribs comprises a cutting table and a cutting knife and further comprises a mounting rack which is used for the mounting of the cutting knife, wherein a first mounting end of the mounting rack is connected to the cutting table; a second mounting end of themounting rack is connected to the cutting knife; a vertical mounting groove is formed in the second mounting end; the cutting knife is positioned in the mounting groove and can do reciprocating motionalong the mounting groove; after the cutting knife moves downward, a knife edge part at the lower end of the cutting knife can extend out of the mounting groove; a clamping plate is arranged at the lower end of the mounting groove; a connecting end of the clamping plate is hinged at the lower end of the mounting groove; a returning part is arranged at the hinged joint between the connecting end and the mounting groove; a free end of the clamping plate faces towards the knife edge part; and in the movement process of the cutting knife, the clamping plate abuts against the surfaces of the cutting knife.

The invention discloses an asparagus lettuce-pickling method, which belongs to the field of food making. The main materials are asparagus lettuces, sauce, vinegar, salt, sugar, monosodium glutamate, ginger, Sichuan pepper, anises, edible oil, garlic and spirit. The process flow is as follows: the fresh asparagus lettuces are chosen as material, washed, peeled, put into a shady and cool place, aired and diced, the edible oil is poured into an iron wok and heated, the Sichuan pepper, the anises, the ginger and the garlic are sequentially put into the iron wok, the sauce and the vinegar are poured into the wok after the aroma of the materials is fried out, the sugar and the salt are then put into the wok, the monosodium glutamate is put into the wok after boiling, the mixture is processed and then cooled, the spirit is added into the cooled mixture, and the mixture and the asparagus lettuce diced are put into a glass bottle together and sealed under vacuum. The asparagus lettuce-pickling method has the beneficial effects that: the making method is simple and suitable for production in household workshops, the investment cost is low, the processed pickled food does not contain any preservative and food additive, the shelf life is as long as twelve months, and the processed pickled food is convenient, distinctive and natural green pickled food for consumers.

The invention provides a processing method of mushroom fragrance pork. The processing method of the mushroom fragrance pork comprises the following working procedures of marinating pork, processing mushrooms, blending, packaging in vacuum, sterilizing, putting into storage and the like. The mushroom fragrance pork prepared by the processing technology keeps nutritional ingredients of pork and beans maximally, has the efficacies of high protein, low fat, rich nutrition, fragrant wheat flavor, mellow taste, and capabilities of keeping fit, intensifying vigor and spirit, tonifying the kidney and the spleen, and lowering lipid and blood pressure if being eaten frequently, has a scientific processing technology, and avoids the generation of nitrite in the existing pickled food.

The invention discloses an energy-saving and high-efficiency device for pickling food. The energy-saving and high-efficiency device comprises a pickling tank and a flavoring tank, wherein a main shaftis arranged in the pickling tank; a plurality of mixing paddles are mounted on the main shaft; a plurality of high-pressure through holes are formed in the mixing paddles; the flavoring tank is arranged between end plates below the pickling tank; a flipping shaft is arranged in the flavoring tank; one end of the flipping shaft extends to the outside of the flavoring tank and is fixedly connectedwith the output end of a second driving motor; and a plurality of flapping heads are mounted on the flipping shaft. The energy-saving and high-efficiency device has compact structure and convenient use; salt water with a regulated concentration enters the hollow main shaft under the effect of a booster pump, and then is ejected through the high-pressure through holes in the mixing paddles, so thesalt water can be well sprayed onto food while the mixing paddles overturn and stir the food, and the salt water is in more sufficient contact with the food; and the pickled food enters the flavoringtank, the flapping heads are driven by the flipping shaft to perform repeated beating on the food, so the preliminarily pickled food is more flavored.

The invention discloses a pickled durian. The pickled durian comprises the following components, by weight, 500 parts of durian flesh, 8 parts of salt, 5 parts of a liquor, 2.5 parts of a yellow rice wine, 2.0 parts of white sugar, 3 parts of dry chili pepper, 0.02 parts of Tsaoko Amomum Fruit, 0.01 parts of anise, 0.02 parts of Chinese prickly ash, 0.02 parts of pepper and 0.03 parts of dried orange peel. The pickled durian is obtained through preparing pickled brine and a perfume, and pickling. The invention aims to provide the pickled durian which is a pickled food with a unique flavor, and the pickled food is prepared by pickling a fruit through a preparation method of pickled vegetables.

A wrapper for ham or pickled food consisting of a non-permeable, thin-walled fibre foil of specific weight no more than 120g / m<2> preferably 100g / m<2>, with an inner coating of an anti-sticking food-grade substance which maintains separation between food and foil, with a surrounding net, is new. A wrapper for ham or pickled food consists of a non-permeable, thin-walled fibre foil of specific weight no more than 120g / m<2> preferably 100g / m<2>, with an inner coating of an anti-sticking food-grade substance which maintains separation between food and foil, with a surrounding net. The foil is insoluble in water, and impermeable to water, water vapor and smoke. The foil has a specific weight of approximately 3-80 g / m<2>. The anti-stick coating is an impermeable viscose foil, silicon, wax or polyethylene and has a specific weight of preferably 1-50 g / m<2>.

The present invention discloses a preparation method of hams, and relates to the processing method of pickled food. The preparation method comprises the following steps: material selecting, decontaminating, accessory material pickling, pickling, fumigating, washing, air-drying, cellar fermenting, and stockpiling. In the preparation method of the hams, accessory material pickling is increased in the processing processes of the hams, so that the active ingredients in the accessory materials are fully absorbed by the hams, and the color, fragrance and taste of the hams are effectively improved; the hams are subjected to the fumigating, so that the hams have unique dried meat flavor; and the time, humidity and temperature of the pickling and cellar fermenting are controlled, so that the hams are not easy for degeneration and taste change, and easy for preservation.

The invention relates to a flavoring bag, a fish flavoring bag and a fish cooking method, which are belong to the field of food. The flavoring bag is obtained by mixing a main material and the auxiliary materials, then edible oil is added for stir frying, and water is added for boiling. The main material comprises pickling food, bean cotyledon, pungent substances, rock sugar, chili substances and chicken paste, the auxiliary materials are a yeast extract, vanilla, zingiber kawagoii hayata, clove, cassia, tsaoko amomum fruit, anise, fennel, powdered pepper, old ginger, monosodium glutamate, ethyl maltol, Yu Xiangbao, and potassium sorbate. The flavoring bag has the advantages of unique flavor and rich fragrance. The fish flavoring bag comprises the above flavoring bag, a fish pickling bag, and a dried material bag, wherein the fish pickling comprises salt, starch, flour, egg white, papain, trypsin, perilla polyphenol, Stellaria alsine and dried yeast, and the dried material bag comprises minced meat, dried flowers and dried fruits. The fish flavoring bag has the advantages of low cost and rich color and fragrance, and has better seasoning effect for fish. The fish flavoring bag is used for cooking fish, can shorten the cooking time, keeps the tender of the fish flesh, and makes the fish tasty.

The invention relates to a manufacture method of spicy horseradish, and belongs to pickled food. The spicy horseradish is made of waste of horseradish root and stalk of which are removed: leaf, stalk and lining pole, and carrot strip, allium hookeri root, flavor, salt, corrosion remover, plant anti-swelling agent. The method comprises the steps of mixing and pickling 85 to 90 parts of leaf, stalk and lining pole of horseradish, 2 to 3 parts of carrot strip, 2 to 3 parts of allium hookeri root, 2 to 3 parts of iodized salt, 2.5 to .3.5 parts of chilli powder, 1 to 2 parts of pepper powder and 0.5 to 1 part of common fennel which are taken as raw materials, meanwhile adding 0.25 gram of ground cloves powder, 0.25 gram of licorice powder, 0.1 gram of sodium diacetate and 0.1 gram of potassium sorbate into every kilogram of the raw material, and performing mixing, fermentation, bagging and vacuumizing sterilization, so as to obtain spicy horseradish table dish. The spicy horseradish properly solves the problem of bag expansion, is long in preservation time, can be eaten when a bag is opened, and is spicy, crisp, tender, sweet, dainty and memorable.

The invention discloses a pickled food drying device comprising a box body, a second fan and a heating box. A conveyor belt is movably installed at the lower end of an inner cavity of the box body, and both ends of the conveyor belt extend out of the box body. A hole is formed in the front surface of the conveyor belt. A heating pipe is fixedly installed at the lower end of the inner cavity of thebox body and located at the bottom of the conveyor belt. Fixed rods are fixedly connected to the left end, the right end and the middle of the bottom of the inner cavity of the box body. A first fanis fixedly installed on the tops of the fixed rods. By means of the box body, the first fan, the heating pipe, the fixed rods, the conveyor belt, an air outlet, an air duct, an air exchange pipe, a second fan, a connecting rod, a second draught fan, a heating wire, the heating box, a first draught fan and the hole, the problems that due to poor drying effect of an existing drying device, uneven drying and incomplete drying are liable to occur, time waste is caused, and inconvenience is brought to people are solved.

The invention discloses a preparing method for salt for pickling food. The table salt is prepared from, by weight, 83-90% of table salt, 10-16% of plant raw materials, 0.001-0.005% of an anti-caking agent, 0.8-2.0% of aromatic nitroso hemoglobin and the balance spice powder. According to the preparing method, simple modification is carried out in the traditional table salt preparing process, it is not needed to additionally build a production line, investment cost is greatly reduced, operation is simple and convenient, and the prepared salt for pickling food is low in cost and suitable for household home-made food prickled by consumers and food processing enterprises. According to the preparing method, nitroso hemoglobin serves as red pigment to replace nitrite to perform the color developing effect in meat product processing, and the residues of sodium nitrite can be effectively reduced; sodium carboxy methyl cellulose is used for wrapping nitroso hemoglobin, the stability of nitroso hemoglobin in the table salt is improved, and meanwhile, the aroma of the finished product can be improved through added rose hip polyphenols.

The invention discloses a spicy pickled bittern. The pickled bitter for pickling foods is prepared through the scientific compatibility of main raw materials comprising an old yellow rice wine lee, a high-quality yellow rice wine and a dilute and sweet bittern, added effective ginger and scallion components extracted through adopting a high and new technology supercritical carbon dioxide extraction, and spice effective components extracted by a high-concentration edible wine. The spicy pickled bittern has the advantages of transparent and deposit-free state, dense fragrance, moderate fresh, salty and hot tastes, and suitableness for meat and vegetable dipping, steaming, cooking in a rice wine, soup cooking and dish frying, and has deodorization and palate cleaning efficacies when the spicy pickled bittern is used to pickle a meat.

The invention discloses a processing technique of a pepper vinasse instant flavor food. The processing technique is characterized by comprising the steps of selecting raw materials, treating the raw materials, preparing a pickling vinasse material, pickling, seasoning, packaging and sterilizing, and the like. The processing technique is simple and easy to operate, and low in production cost; the effective crispness of the pickling pepper is kept by adding vinasse and using low-temperature dipping, the pepper vinasse instant flavor food is mellow in taste, free from extraneous odor, special in flavor, and fresh and delicious in taste, is tender and crispy, and can be eaten after bags are opened, actually increases the fashionable pickling food to the feast in a restaurant and the dinning table in a common house, and is good in consumer market.

The invention discloses a pickled food drying rack, which comprises a rack body. The inner side of the rack body is provided with equally spaced drying rods, and the bottom of the drying rods is equipped with equidistantly distributed hooks. A dirty tray is provided, tempered glass doors are connected on both sides of the frame through hinges, a transparent cover is provided above the frame, a heat fan is installed at the bottom of the transparent cover, and the transparent Both ends of the top of the cover plate are equipped with telescopic rods, and the top ends of the telescopic rods are equipped with solar panels. In the present invention, through the transparent cover plate provided above the frame body and the tempered glass doors connected by hinges on both sides of the frame body, the two tempered glass doors can be respectively closed on the front and rear sides of the frame body during the drying process. In this way, under the joint action of the transparent cover plate and the tempered glass door, the frame body is in a relatively sealed environment, which can effectively prevent the pickled food from being exposed to rain.

The invention discloses a food pickling machine including a pickling box, a conveying mechanism, a brine supply system and an airflow over-turning and mixing system; the conveying mechanism comprises a main conveying chain plate, a first-level speed reducer, an inclined-section conveying chain plate and a second-level speed reducer; the brine supply system comprises a stirring motor, a brine blending tank and a salinity meter; the motor drives one stirring rod to mix uniformly brine; the salinity meter passes through the pickling box, then is inserted into the brine, and accurately detects the brine concentration; the airflow over-turning and mixing system includes a fan, an airflow pipeline, a steam system and a bubbling system; airflow provided by the fan enters the bubbling system through the airflow pipeline and then a large number of air bubbles are produced through bubbling; the steam system is located under the bubbling system and can generate a large amount of high-temperature steam; the steam is mixed with the air bubbles produced by the bubbling system to be used for pickling food materials. The food pickling is fast and efficient, the brine pickling concentration can be effectively ensured, and the food materials can be fully and evenly pickled.

The invention discloses an enclosed automatic food pickling machine. The enclosed automatic food pickling machine comprises a machine cover, a pickling machine case and a strainer, wherein a rubber packing pad is arranged at the edge of the bottom surface of the machine cover and a rubber seal is snapped in a sealing groove on the upper surface of the pickling machine case; a cleaning tube is arranged at and penetrates the center of the machine cover; and the lower end of the cleaning tube is arranged inside the pickling machine case. The enclosed automatic food pickling machine of the invention has high food pickling efficiently and prevents the occurrence of insufficient pickling; pickled food inside the pickling machine can be thoroughly mixed with pickling liquid in virtue of internalunits, so the phenomenon of entry of foreign matters during manual stirring and mixing is avoided, and the pickling quality of food is improved; and the food pickling machine avoids mutual accumulative pressing and breakage in the process of mixing during pickling of food, ensures the integrity of food, improves the pickling efficiency of food, and is suitable for promotion.

The present invention relates to a spiced fresh ginger instant side dish and a preparation method thereof and belongs to the processing field of pickling food. The preparation method includes ultrasonic spicy taste removing, dried orange peel sugar and vinegar juice pickling and shrimp material pickling. The preparation method is specific as follows: the fresh gingers are used as raw materials, the peeled fresh gingers are subjected to an ultrasonic treatment to remove spicy taste and then the spicy taste remove fresh gingers are pickled with the dried orange peel sugar and vinegar juice. The dried orange peel sugar and vinegar juice pickling step contains the dried orange peel sugar and vinegar juice with an efficacy of strengthening spleen and stimulating appetite and finally in the shrimp material pickling step, the shrimp material pickling accessory materials with high nutritional value are added. The dried orange peel sugar and vinegar juice and shrimp material pickling accessory materials are all specially prepared products. The ultrasound is used to remove parts of the spicy taste of the fresh gingers, the dried orange peel sugar and vinegar juice and shrimp material pickling accessory materials are added successively, and thus the prepared spiced fresh ginger instant side dish not only has an efficacy of strengthening stomach and stimulating appetite, but also is high in nutritional value.

The invention provides shredded papaya pickled vegetable and a preparation process thereof and particularly relates to the technical field of pickled food. A method of weight pressurization pickling method of alcohol sterilization and self-made pickling oil is adopted, so that the shredded papaya pickled vegetable has the crispness of 1690 g or above and the crispness keeping time as long as 1 year, meanwhile, used pickling oil can increase nutrients of the shredded papaya pickled vegetable, the fresh and tender taste can be enhanced, the fragrance is strong and durable, nitrite and harmful microorganisms can be inhibited, the content of nitrite can be maintained at the extremely low level of 2.5 mg / kg, and the shelf life is as long as 12 months. The process is simple to operate, easy to implement and suitable for mass production.

The invention discloses a device for drying foods, belongs to food processing equipment and particularly relates to equipment for drying pickled foods. The device comprises a drying room, an air inlet pipe, a gas collecting hood, an air delivery pipe, a heater, an exhaust fan and the like, wherein the drying room is a rectangular airtight room; the air inlet pipe and the air delivery pipe are connected to the drying room; the exhaust fan and other devices are arranged inside the drying room; one end of the gas collecting hood is connected with the air inlet pipe; the other end of the gas collecting hood is connected with the air delivery pipe; the heater is embedded into the air delivery pipe and is used for heating air flowing through the air delivery pipe; and the exhaust fan is connected with the air delivery pipe and is arranged inside the drying room. The device disclosed by the invention is favorable in drying effect of integral drying system and favorable in closing environment and ensures the cleanness and the sanitation of the dried foods.

The invention relates to the technical field of pickled food, and especially relates to an automatic seasoning feeding and stirring device for food pickling. The device comprises a device main body, wherein the device main body comprises a device shell; a motor is fixedly mounted on one side of the device shell through a mounting plate; a conveying belt is arranged at the top end of the motor; andone side of the conveying belt extends into the device shell through a through groove. An automatic feeding mechanism is arranged, so the problem that an existing seasoning stirring device is found in the using process, when various seasonings are added by workers, workers often need to manually add various seasonings, and the working efficiency of workers is influenced is solved; due to the factthat a seasoning proportioning tank and scale marks are arranged, the workers can proportion seasonings very conveniently; and the workers can disassemble and clean a seasoning proportioning tank very conveniently due to the fact that a clamping ball, a clamping groove and a reset spring are further arranged.

The invention mainly relates to the technical field of food processing, and discloses a method for preparing hand-torn fermented beef jerky. The method for preparing the hand-torn fermented beef jerkycomprises the steps of cutting and washing, deodorizing and tendering, primary drying, low-temperature pickling, secondary drying and packaging. According to the method for preparing the hand-torn fermented beef jerky, prepared hand-torn beef jerky has bright color, rich flavor and tough and chewy texture, the high salinity and high fat of traditional pickled food are avoided, and the prepared hand-torn beef jerky is more nutritious and healthy.