Beef jerky taste delicious, with a variety of ingredients, craft production, can meet all kinds of tastes and the love of old and young women, as a tourist snack food by the people 's welcome. In the past, the production of beef jerky relied on sun drying and burning soil kang drying, and the quality of beef jerky produced 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 the sanitary conditions, reduced the pollution of dust and bacteria, but there were still three major problems : 1. The drying time was long. After the beef jerky is impregnated, the water content is about 35 % by cooling and drying. To meet the requirements of 10-12 % of the finished product moisture, it has to be baked for a long time, which suppresses the increase in production. 2. The energy consumption of steam and electric heating is increased, the cost is high, and the economic benefit is low. 3. Sterilization is not deep, health indicators can not meet the requirements. 

Our company introduces foreign microwave engineering technology in the 21 st century, and develops a modern microwave drying and sterilization production line for meat processing. The use shows that the quality, yield and health indicators of meat products processed by microwave equipment have been improved, and many domestic professional microwave manufacturers have not solved the problem of coking of beef jerky in microwave heating process for many years. Main applications : The equipment can also be used to dry and sterilize pork jerky, chicken jerky, squid shreds, braised chicken, roast duck, sauce products, fish and shrimp chips, etc., and can also be used for pastry ripening and sterilization, melon seed roasting, cereal and bean powder processing and other food industries. Working principle : The equipment adopts multi-radius technology, with imported temperature control, and its heating uniformity is good. A microwave leakage sensor is installed at the inlet and outlet of the heater. The leakage index meets the UL standard of the United States, and the equipment is safe to use. During the baking process, the beef is dried on the plate. The rotation speed is continuously variable, which can be easily adjusted with various processes. Made of stainless steel material, fool-type operation interface, PLC automatic control. It has the domestic automatic edge straightening device ( which solves the problem of conveyor belt deviation, which is not available in other companies in Guangzhou ). The company also has open-type sterilization and vacuum packaging equipment water production equipment, equipment used in agricultural and sideline products, snack foods, poultry meat, cooked food and other dry sterilization. Main technical indicators : 1, microwave power : 30 kilowatts 2, power consumption : less than 50 kilowatts 3, transmission speed : 0.5-5 meters / min 4, class output : 400 kilograms of beef jerky 5, energy consumption : 0.6-0.8 yuan / kg 6, equipment size : 13000 × 1030 × 1800 Structure and characteristics : 1, energy conservation, uniform heating. Microwave has penetrability and can penetrate into the internal heating of beef jerky, so that it can be heated inside and outside at the same time, and only the heated beef jerky absorbs microwave energy, so the electrothermal effect is good, the heating is uniform, and the heat loss is small. Low temperature sterilization effect is good, microwave thermal effect, biological effect of double sterilization, compared with the conventional method, has the characteristics of low temperature and fast, can maintain the original color, aroma and taste of food, does not destroy the nutritional components, at the same time has the effect of expansion, the product feels good. 3.Making convenient and timely, production is not affected by climatic conditions, microwave equipment is ready to use, no thermal inertia, microwave power size, transmission speed

1.Characteristics of drying sterilization 1.Saving energy and heating evenly. The low temperature sterilization effect can maintain the original color, aroma and taste of the food without destroying the nutritional components. At the same time, it has the effect of expansion and the taste of the product is good. The control is convenient and timely, and the production is not affected by climatic conditions. 4.There is no thermal radiation when the microwave equipment is heated, which can improve the working conditions. 2.Key issues in productionDifferent beef jerky manufacturers have different flavor characteristics, such as spicy beef jerky, curry beef jerky, spicy beef jerky, etc., and have different seasoning preparation methods, but the production process of beef jerky itself is similar, that is : material selection → cooking → slicing → dipping → drying → drying. There are three common methods for the impregnation process : First, after the brine is prepared, the sliced beef jerky is fried in the pot, and the time and heat are mastered by experience ; 2.After the brine is prepared, put the slices into the pot to cook, and master the time ; 3.After the brine is prepared, the slices are boiled in the pot, and then the negative pressure impregnation is added to shorten the impregnation time. Microwave production should pay attention to : 1. The water content of beef jerky is about 35 % after dipping and cooling-drying. The direct use of microwave drying requires a large power and a large investment in equipment. From the economic point of view, the water content should be controlled at about 20 %, and then sent to microwave drying and sterilization. The container of beef jerky should use microwave special engineering plastics. Usually should pay attention to cleaning, disinfection. 3.Microwave combined with other drying methods to achieve the purpose of reducing costs and increasing revenue. 4. In the case of large moisture, it is recommended to use a combination of microwave and other drying methods to achieve sterilization and drying benefits. There are two methods, the combination of natural drying and microwave drying and the combination of drying room and microwave drying. These two methods, the former is more economical, in the process of drying to prevent dust and other flies of bacterial pollution, but a longer time, covers an area of larger ; the latter can use steam drying room or electric heating drying room. Generally, food factories have steam boilers, which use existing steam to minimize additional expenses. The application of microwave energy technology in the drying and sterilization of beef jerky is successful, and the equipment can also be used for the drying and sterilization of pork jerky, chicken jerky, etc., and can also be used for pastry ripening sterilization, melon seed roasting, cereal, bean powder processing and other food industries.