On July 2, Guoxin shipped meat drying machine to Outer Mongolia.This is the second time the customer has purchased a meat drying machine from our factory. In 2020, the customer purchased a meat drying machihne for the first time and got very satisfied results. Expanded production this year and purchased four sets of meat drying machine.



Guoxin meat drying machine is a mature equipment for many years, which can be set to different stages according to the needs of customers, thus ensuring the drying effect. Most fresh meat can be made into jerky, the common ones are beef jerky, mutton jerky, pork jerky, chicken breast jerky, fish jerky, rabbit jerky, duck jerky, salmon jerky, etc. After the jerky is made, its water activity is extremely low, and most bacteria cannot survive. The jerky prepared with different seasonings has different levels of taste and is very convenient for storage and carrying, and easy to eat. It can be seen that making fresh meat into delicious jerky is the wisdom people summarize from life. The production method of jerky varies slightly due to different regions or raw materials, but the basic procedure is the same. Cooking→slicing→adding seasonings for dipping→drying to make mature meat products, the latter procedure is meat selection→cutting→air drying→adding seasonings to bake mature meat products. This article introduces the production steps of beef jerky and the selection of beef jerky dryer meat products dryer.

Jerky dehydraition processing steps:
(1) Use the parts with firm meat and many lean parts, such as fresh beef shank, as the raw material. If the meat is frozen, it needs to be thawed in the thawing room, and the temperature is slowly raised to 2 °C ~ 4 °C to facilitate thawing. The raw meat should maintain normal color and quality.
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(2) According to the processing requirements, cut the beef into pieces or strips, slices, diced meat, etc. suitable for making jerky. Cut in the direction of the meat fibers.
(3) According to taste requirements, add various seasonings for marinating, such as salt, soy sauce, sugar, five-spice powder, chili powder, etc. The marinating seasonings should be stirred evenly to ensure full flavor. The processing factory generally uses beef marinating tumbler machine. . The pickling temperature is maintained at 0°C to 4°C. (According to different tastes, it can be matched with different seasonings to make five-spice, salty and dry, original, etc.)
(4) Hang the meat strips in the air-drying room for air-drying or select the intelligent air-drying mode in the new heat pump beef jerky drying room. Note: The meat strips should not drip, and should be hung upright without sticking to each other. Keep a little distance between the meat strips to facilitate ventilation and even drying. Generally, in an indoor environment with a temperature of 40 ° C and a temperature of about 60%, a batch can be dried in 36 hours. At this time, it can be seen that the beef is dark red in color, and feels dry and slightly hard when you pinch it.
(5) The dried raw meat can be directly packaged and stored in the cold storage, or it can be cooked again, such as re-cooking, re-baking, frying, etc.
 1. Re-cooking: Lay the dried beef on a cooking plate, the temperature should be 85°C, and cook for 0.5-1 hour.
2. Re-baking: Lay the dried beef flat, the temperature should be 180 ℃ ~ 220 ℃, and bake for 3-5 minutes.
3. Fry until the core temperature of the jerky is 75℃.
(6) The re-cooked beef jerky should be cooled to room temperature before packaging, sterilized and stored in a hygienic, ventilated, dry and cool warehouse.