Abstract: The drying process of traditional beef jerky was optimized by introducing microwave-assisted drying. The results show that the microwave drying equipment can improve the quality of the product while maintaining the traditional flavor of beef jerky, and greatly shorten the drying time of the beef jerky.
The optimum drying conditions for beef jerky were as follows: baking in a far-infrared oven at 70 ° C for 3 h and then drying at 140 W for 7 min. The drying time of microwave-assisted drying of beef jerky is only half of the traditional drying process, which greatly improves the production efficiency of the product.
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