Microwave drying and sterilization of beef jerky

Beef jerky is delicious It is made with various seasonings and techniques It can satisfy all kinds of tastes and the love of women and children It is popular as a tourist and leisure food In the past, dried beef was produced by drying in the sun and baking on the Kang The quality of dried beef was inferior and the pollution was serious After that, some manufacturers carried out technical transformation, built steam drying room or electric heating drying room, improved sanitary conditions, reduced dust and bacteria pollution, but there are still three major problems: *: long drying time After maceration, the water content of the dried beef is about 35%, and it needs to be baked for a long time to meet the requirement of 10-12% of the water content of the finished product, which limits the increase of the output Second, it increases the energy consumption of steam and electric heating with high cost and low economic benefit Third: the sterilization is not complete, and the health indicators do not meet the requirements According to the market demand, a special microwave drying and sterilization production line for meat processing has been developed The meat products processed by the microwave equipment have been completely improved in quality, output and hygiene index It is a new technology and method in meat processing industry 1 Brief introduction of the equipment The equipment adopts multi-source radiation technology, equipped with imported temperature controller, with good heating uniformity At the inlet and outlet of the heater, there is a suppressor to prevent microwave leakage The leakage index reaches the national standard to ensure the use safety In the baking process, the beef jerky is put on the material plate or the conveyor belt, the transmission speed is stepless variable, which can be easily adjusted with various processes The inner chamber is made of stainless steel, with fool type operation interface, PLC full automatic control and fault detection system 2 Characteristics of drying and sterilization 1 High efficiency, energy saving and even heating Microwave can penetrate into the interior of beef jerky for heating at the same time, and only the heated beef jerky absorbs microwave energy, so the electric heating efficiency is high, the heating is uniform, and the heat loss is small Compared with conventional electric drying, it can save 1 / 3 ~ 1 / 2 of electricity 2 It has good low temperature sterilization effect, double sterilization effect of microwave heat effect and non heat effect Compared with the conventional method, it has the characteristics of low temperature and high speed It can keep the original color, fragrance and taste of the food without destroying the nutritional ingredients Meanwhile, it has the expansion effect and good taste of the product 3 The control is convenient and timely, and the production is not affected by the climate conditions The microwave equipment is ready to use, without thermal inertia The size and transmission speed of microwave power can be adjusted continuously and smoothly, and can be produced for 24 hours continuously 4 When the microwave equipment is heated, there is no thermal radiation, which can improve the working conditions The leakage of microwave meets the national standard The equipment has compact structure and small floor area 3 The key problems in the production: the flavor characteristics of beef jerky products of various beef jerky manufacturers in China are different, including spiced beef jerky, curry beef jerky, spicy beef jerky, etc there are different seasoning and preparation methods, but the manufacturing process of beef jerky itself is the same and the same, that is, several processes of material selection → cooking → slicing → immersion → cold drying → drying There are three common methods of impregnation process: first, after the material brine is prepared, put the sliced beef jerky into the pot to fry, and master the time and heat according to experience; second, after the material brine is prepared, put the slice into the pot to cook, and master the time; third, after the material brine is prepared, put the slice into the pot to cook, and then add the negative pressure impregnation to shorten the impregnation time Attention should be paid in microwave production: 1 The water content of beef jerky is about 35% after being soaked and cooled Microwave drying directly requires high power and large investment in equipment In view of economic benefits, the water content should be controlled at about 20%, and then microwave drying and sterilization should be carried out 2 The containers for beef jerky should be made of microwave engineering plastics At ordinary times, attention should be paid to cleaning and disinfection 3 Microwave combined with other drying methods can reduce cost and improve benefit 4 In the case of high water content, it is suggested to combine microwave with other drying methods to achieve the best and effective drying efficiency of Zui There are two methods, one is the combination of natural drying and microwave drying, the other is the combination of drying room and microwave drying The former is more economical, so it is necessary to prevent the bacterial pollution of dust and other flies in the process of cool and sun exposure, but it takes a long time and covers a large area; the latter can be used as steam drying room or electric heating drying room, and the general food factories have steam boilers, which use the existing steam to reduce extra expenditure as much as possible 4 It is successful to expand the application of microwave energy technology in the drying and sterilization of beef jerky The equipment can also be used in the drying and sterilization of pork jerky and chicken jerky, as well as other food industries such as cake ripening and sterilization, melon seed baking, oatmeal, bean powder processing, etc.