KR100777180B1 - Method for manufacturing jerky by restructured pork and beef - Google Patents

Abstract

The present invention relates to a method for producing beef jerky mixed with pork and beef. More specifically, the present invention (1) separating the pork and beef meat into ground meat and combined meat and mixing at a constant ratio; (2) adding beef jerky sequentially; (3) refill by filling in a casing; And (4) dried; As a method for manufacturing reconstituted beef jerky made of a process, the manufacturing method can be used in the beef jerky with no remaining fibrous tissue, unlike in general beef jerky, can reduce the production cost and can produce beef jerky with a soft texture in the process It is easy to adjust the size and constituents of the meat, and can produce a large amount of beef jerky of a certain ingredient, quality and size, it can be widely used for the development of meat products with excellent shelf life.

Restructured beef jerky, ground meat, combine meat, model frame, texture

Description

Method for manufacturing beef jerky reconstituted with pork and beef {Method for manufacturing jerky by restructured pork and beef}

1 is a flowchart illustrating a manufacturing process of reconstituted beef jerky according to the present invention.

The present invention relates to a method of manufacturing beef jerky reconstituted pork and beef, and more specifically, (1) separating pork and beef meat into ground meat and combined meat and mixing at a constant ratio; (2) adding beef jerky sequentially; (3) refill by filling in a casing; And (4) dried; It relates to a method for producing reconstituted beef jerky consisting of a process.

Beef Jerky is a traditional food that has a low mass and can be stored at room temperature compared to its abundant protein content. And chilbo fabrics), medicinal herbs (beef-fried and marinated in seasonings, dried), Jangpo and beef jerky. In addition, these jerky are dried and intermediate moisture meat (IMM), which are jerky in North America, charqui in South America, bunderfleisch, koppa or speck in Europe. It is also produced and consumed under the name speck).

These meat products are mainly produced by beef or pork, which is very popular among travelers as well as general consumers due to high protein, low weight and high storage safety. In particular, Koreans tend to have a high degree of preference for this intermediate moisture food. Therefore, developing new meat-processed foods using this preference and applying this intermediate moisture principle to traditional foods on the basis of scientific evidence can be quite favorable.

Until now, it has been a general trend to use beef beef as the raw material in the preparation of beef jerky. However, the use of low-cost, low-consumption pork, especially tenderloin, sirloin or fuji, can not only activate the consumption of beef jerky, but also because these parts are low in fat and rich in protein, Excellent aptitude can also produce high quality beef jerky. Also, beef jerky has traditionally been produced by cutting the entire muscle parallel to the muscle fiber direction. However, restructuring beef jerky to use all types of mixed meats, including small muscles, can lower production costs. In addition, the reconstituted beef jerky is softer than conventional beef jerky because it uses mechanically pulverized beef, which helps the elderly or young to eat beef jerky. In this way, if pork is mainly used as raw material of beef jerky, and the beef jerky is developed by reconstructing the portion of beef with low consumption or mixed meat, it is expected to create a new consumption culture.

Looking at the prior arts, Choi et al. Cut the hind leg of pork to 3 cm thick, freeze the mass at -20 ° C, and then emulsify and mix the ground meat with cold water, salt (1.5%) and phosphate (0.1%). (Chang Yang-il, Ahn Yong-suk, Hong Sung-gwan. 1993. Effect of emulsion on the binding and shelf life of reconstituted pork jerky, Korean Journal of Animal Science and Technology , 35 (3): 223-229). In addition, these meat emulsions are mixed with frozen meat mass, jerky spice is added, and then fibrous casing (10 cm in diameter) is filled, frozen at -20 ° C, and then relaxed to -4 ° C to slice (thickness 0.5 cm). The method of cutting to form and then drying while heating at 60 ℃ for 4 hours is disclosed.

In addition, Korean Patent Registration No. 10-0092266 discloses a method of manufacturing a sandwich type dried meat, which relates to a method of drying the growth portion and the dried meat portion so that the boundary appears to each other. It is proposed to adjust the yield of dried beef jerky in a range of 50 to 60% by approaching the right angle.

In addition, the Republic of Korea Patent Registration No. 10-0507051 discloses a method of manufacturing reconstituted meat using pork, binding the hind leg portion of the pork, back fat and tteokgalbi seasoning and binding, and then molded in the form of sachets through the freezing process for roasting Is offering mold products.

However, the above-mentioned restructured meat products are products that are mixed with meat emulsions and meat masses, frozen in a large diameter package, frozen and heated, or are related to tteokgalbi products with a relatively high fat content. have.

Therefore, the present inventors continued to develop a new type of beef jerky product with low production cost and soft texture, and separated pork and beef together into crushed meat and combined meat, mixed at a constant ratio, and mixed various beef jerky sequentially After re-adding, filling into the model frame, reconstituting, and heating and drying again, reconstituted beef jerky is produced, and it is possible to mass produce beef jerky with soft texture even without meat remaining, and can be stored at room temperature as well as shelf life. The present invention was successfully completed by confirming superiority over sausage.

An object of the present invention is to provide a method for producing tender beef tenderness by reconstructing pork and beef.

In order to achieve the above object, the present invention (1) a mixture of pork and beef in a certain ratio; (2) adding beef jerky sequentially; (3) filling the model frame to reconstruct the shape; And (4) dried; It provides a method of manufacturing beef jerky consisting of the process.

The present invention provides a method of manufacturing beef jerky which is separated from the ground pork and beef meat mixed in the above (1) process again into ground meat and combined meat, and mixed at a constant ratio.

In addition, the present invention provides a method for producing beef jerky used separately from the jerky seasoning salt and phosphate contained in the beef jerky seasoning (2).

In addition, the present invention provides a method for producing jerky that is filled for about 30 minutes to 2 hours by using a model frame selected from cellulose casing, collagen casing or bowel (window) in the above (3) process.

In addition, the present invention provides a method for producing jerky dried by the process of heating and cooling sequentially in the above (4) process.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a restructured beef jerky smooth texture by reconstructing pork and beef.

Specifically, the present invention (1) a mixture of pork and beef in a certain ratio; (2) adding beef jerky sequentially; (3) filling the model frame to reconstruct the shape; And (4) provides a method for producing jerky consisting of the drying process.

In the present invention, a beef jerky is prepared by mixing and reconstructing a relatively low-cost pork hind leg and beef stubborn portion in Korea, by combining various ground meat and combined meat, infiltrating the beef jerky and drying the beef jerky in a rod shape. Because of the molding, the jerky can be made to have a higher binding force and maintain a soft texture.

The present invention provides a method for producing beef jerky, characterized in that the pork and beef mixed in the step (1) is separated into ground meat and combined meat again and mixed at a constant ratio.

At this time, the pork is preferably 80 to 95% (w / w; or less, the same) range, beef is mixed at a ratio of 5 to 20% range, the ground meat containing pork and / or beef is 80 to 95 The combined meat, including% range, pork and / or beef, is preferably mixed separately in proportions ranging from 5 to 20% (see Tables 1 and 2). In addition, the pork and beef in the process (1) is preferably mixed once by hand and then tumbling again using a tumbler, etc. At this time, by mixing for 1 to 10 minutes by hand and then 20 to 40 minutes at 1 to 5 ℃ It is more preferable to tumble for a while, and even more preferable to mix by hand for five minutes and then tumble for 30 minutes at 2 to 4 ° C. In addition, it is preferable to prepare in advance the excess fat and the connective tissue and the like of the raw meat.

In general, in order to produce beef jerky, but there must be a fibrous tissue of meat, in the present invention, because the beef jerky is prepared using ground meat, it is also possible to use a general mixed meat or other meat that does not remain. Therefore, it is easy to use a mixture of ground meat and partly bonded meat obtained by cutting a low-cost pork hind leg or a portion of beef beef stump with a grinder.

In addition, the present invention provides a method for producing beef jerky, characterized in that the salt and phosphate contained in the beef jerky season of the above (2) process is separated from the beef jerky and added to the combined meat.

In this case, the salt is 0.1 to 1.0% (w / w; below, the same) with respect to the raw meat, phosphate is 0.01 to 1% range is preferably added separately from other beef jerky seasoning, and more preferably added Add 0.6% salt and 0.1% phosphate sequentially. In addition, the salt and phosphate is preferably added directly to the combined meat before mixing with the ground meat in the step (1). In this way, when salt and phosphate are separated and added to the bonded meat, the extractability of the salt soluble protein in the finely ground combined meat can be increased to increase the binding strength of the beef jerky.

In addition, the beef jerky is added sequentially in the range of 30% by weight based on the raw meat, wherein the beef jerky is water, soy sauce, black syrup, sugar, sorbitol, pepper, ginger powder, garlic powder, onion powder, sodium nitrite , Sodium citrate, potassium sorbate, sodium sorbate, soda, ginjuku, konjac powder, teriyaki seasoning, and the like (see Table 3), and it is more preferable to add a smoked liquid thereto. In this way, adding a smoking solution can increase the palatability of beef jerky without a separate smoking process.

In addition, the present invention is characterized in that the model frame used in the process (3) is selected from cellulose casing, collagen casing or bowel (window), the filling time of the model frame is adjusted to 30 minutes to 2 hours. It provides a method of manufacturing beef jerky.

At this time, the casing is removed after 1 hour of drying so that the surface of the beef jerky becomes smooth and uniform, and after a long drying, the casing is hardly peeled off, so that the reconstituted beef jerky sticks and falls off. At this time, the jerky is preferably reconstituted into a rod shape.

In addition, the present invention provides a method for producing beef jerky characterized in that the step (4) to sequentially dry.

At this time, it is preferable to heat and dry at 55 ° C. for 3 hours, 65 ° C. for 3 hours, and 80 ° C. for 1 hour, and then cool and dry at 25 ° C. for 30 minutes, and may be dried using a hot air blower or the like.

In addition, the present invention provides a manufacturing method for the final production of the beef jerky by the process of vacuum-packing the reconstituted beef jerky in a package of PE / nylon and the like with a desiccant including silica gel and the like in addition to the above processes.

The reconstituted jerky of the present invention has the following advantages.

First, since it is manufactured by mixing and reconstructing the hind leg portion of beef and the beef stupid portion, which is relatively inexpensive in Korea, the production cost can be reduced as compared to the general beef jerky prepared by simply cutting the meat thinly.

Second, due to the meat protein extracted from the combined meat with salt and phosphate, the binding to the ground meat is excellent,

Third, some problems such as meat smell that occur when only pork is used can be supplemented with beef added.

Fourth, unlike normal beef jerky, it uses the first ground meat and maintains a semi-dry state, so the texture is soft.

Fifth, the diameter and size of the casing to be filled and the like can be selected in various ways, and the constituents can be easily adjusted, and the beef jerky of uniform quality can be mass-produced.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Mixing of Pork and Beef for the Preparation of Reconstituted Beef Jerky
In order to manufacture the reconstructed beef jerky of the present invention, as shown in Figure 1, while using the pork hind leg portion and beef lean region, excessive fat and connective tissue of the raw meat was restructured in advance. In addition, the ratio of pork Fuji and beef tongue in the total raw meat is composed of 100: 0, 95: 5, 90: 10, 80: 20, respectively, as shown in Table 1 below and at the same time divided into ground meat and combined meat Subdivided and reconstructed as shown in 2.

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Mixing Ratio of Pork and Beef by Process Group Treatment Raw meat Pork Fuji (%) Beef Dungeon (%) T1 100 0 T2 95 5 T3 90 10 T4 80 20

Mixing ratio of pork and beef Treatment Ground meat Bind meat Pork Fuji (%) Beef Dungeon (%) Pork Fuji (%) Beef Dungeon (%) T1 90 0 10 0 T2 90 0 5 5 T3 85 5 5 5 T4 75 15 5 5

Example 2 Preparation of Reconstituted Jerky

In order to prepare the reconstituted beef jerky of the present invention, first, the pork and beef meat was cut into a grinder equipped with an 8 mm plate to prepare ground meat, and the beef jerky was based on the meat weight of the raw meat as shown in Table 3. 9% water (w / w; less than or equal), soy sauce 8%, salt 0.6%, phosphate 0.1%, black syrup 2.398%, sugar 1.8%, sorbitol 5.8%, pepper 0.18%, ginger powder 0.09%, garlic powder 0.18 %, Onion powder 0.18%, sodium nitrite 0.005%, sodium citrate 0.007%, potassium sorbate 0.09%, sodium sorbate 0.03%, again 0.9%, ground water 0.3%, konjak powder 0.1%, smoked liquid 0.15% And teriyaki seasoning with a component composition of 0.09%. At this time, salt and phosphate were separated from other jerky seasoning ingredients and added directly to the combined meat.

Production blend ratio of beef jerky material % (W / w) water 9 Soy sauce 8 Salt 0.6 phosphate 0.1 Black syrup 2.398 Sugar 1.8 Sorbitol 5.8 pepper 0.18 Ginger powder 0.09 Garlic powder 0.18 Onion powder 0.18 Sodium nitrite 0.005 Sodium citrate 0.007 Potassium Sorbate 0.09 Sodium erbate 0.03 Again 0.9 Ground water 0.3 Konjak 0.1 Smoked liquid 0.15 Teriyaki seasoning 0.09 Sum 30

Secondly, the combined meat is put into a silent cutter with 8 mm of ground meat, and cut at a low speed for 1 minute and at a high speed for 1 minute, and then the salt and phosphate are added to the pan while rotating the cutter at low speed. It was then prepared by cutting for 2 minutes while rotating again at high speed. The combined meat thus obtained is mixed with ground meat prepared in advance for 1 minute, and the jerky seasoning solution is added thereto and then mixed again for 3 minutes, and put into a vacuum tumbler for 30 minutes under conditions of 1 to 4 ° C. Was carried out.
The jerky seasoned meat finished tumbling in the above process was put into a cellulose casing (diameter 18 mm), collagen casing (diameter 20 mm), and a long-sized casing (diameter) casing (diameter 18 mm) each 15 cm long, using a hot air dryer. Dried.

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At this time, the drying process was carried out by heat treatment in a sequential continuous process at 1 hour 55 ℃ 3 hours, 2 stage 65 ℃ 3 hours and 3 stage 80 ℃ 1 hour intervals, using the same hot air blower for 25 minutes at 25 ℃ The cooling process also went through. In addition, the casing using the model frame was removed after 1 hour in the drying step 1 so that the surface was smooth and uniform. The reason for this is that the model frame does not peel off well after prolonged drying, so it should be noted that the frame does not stick to the restructured beef jerky. In addition, in order to generate a fume odor without a fume process, a fume solution is added to the jerky seasoning solution, thereby improving palatability. The jerky prepared by the above process was put into PE / nylon packaging with a desiccant including silica gel and then vacuum packed to produce a final product.

Example 3. Component Investigation of Reconstituted Jerky

The composition ratio of the reconstituted jerky of the present invention was investigated as follows. First, there was no significant difference in moisture content between the blending ratios in the total treatments. Under the blending ratio of the jerky treatment T-3, the beef jerky prepared with the sheepskin casing and the collagen casing showed significantly higher moisture content than the jerky prepared with the cellulose casing (see Table 4).

In addition, the protein content was not significantly different among the blending ratios of each treatment, but the protein content of the beef jerky prepared using the collagen casing and the cellulose casing was significantly higher than that of the beef jerky casing under the blending ratio of the jerky T-1. Appeared high. Furthermore, under all the blending ratios, the jerkys made with the cellulose casing showed significantly higher protein content than the jerkys made with the bowel casing.

In addition, the fat content tended to be significantly higher than the blending ratio of the beef jerky T-1 when the blending ratio of the beef jerky treatments T-2 and T-4 was applied to the beef jerky prepared using the cellulose casing. In other words, when using the blending ratio of the beef jerky treatment T-1, it was found that the beef jerky produced using the cellulose casing has a low fat content. In addition, the ash content did not show a significant difference for each compounding ratio and each casing.

Comparison of Ingredients of Reconstituted Beef Jerky by Mixing Ratio and Casing Item Casing T-1 T-2 T-3 T-4 Moisture content (%) Dressmaker 36.28 ± 0.66 ^a 36.23 ± 0.87 36.02 ± 0.19 ^a 35.63 ± 0.48 Collagen 35.63 ± 0.78 ^ab 35.33 ± 1.27 35.54 ± 0.75 ^a 35.54 ± 1.20 cellulose 34.95 ± 0.37 ^b 34.90 ± 0.51 34.44 ± 0.15 ^b 34.85 ± 0.64 Protein content (%) Dressmaker 36.07 ± 1.04 ^b 36.79 ± 0.71 ^b 36.29 ± 0.65 ^c 36.89 ± 1.11 ^b Collagen 37.92 ± 1.18 ^a 37.40 ± 0.06 ^b 37.70 ± 0.17 ^b 37.89 ± 0.35 ^ab cellulose 39.16 ± 0.62 ^a 39.32 ± 0.73 ^a 39.41 ± 0.84 ^a 38.96 ± 0.66 ^a Fat content (%) Dressmaker 17.76 ± 0.28 ^a 17.72 ± 1.33 17.42 ± 1.51 17.76 ± 0.02 Collagen 17.04 ± 0.07 ^ab 16.90 ± 0.70 17.17 ± 1.17 17.60 ± 1.03 cellulose 16.35 ± 1.09 ^Bb 17.90 ± 0.81 ^A 17.12 ± 0.40 ^AB 17.98 ± 0.45 ^A Ash content (%) Dressmaker 16.35 ± 1.09 ^Bb 5.20 ± 0.44 5.12 ± 0.52 5.03 ± 0.42 Collagen 5.41 ± 0.64 4.94 ± 0.37 4.83 ± 0.33 5.11 ± 0.54 cellulose 5.60 ± 0.49 5.36 ± 0.41 5.30 ± 0.37 5.34 ± 0.54  All values are mean ± standard deviation. A, B: Different initial letters in the same row are significant (p <0.05). a-c: Different initial letters in the same column are significant (p <0.05).

Example 4 Investigation of Physicochemical Properties of Reconstituted Jerky

The present invention investigated the physicochemical properties of reconstituted jerky as follows. First, the dry yield did not show a significant difference between the blending ratios in the case of beef jerky using a sheepskin casing or a cellulose casing, and in the case of the beef jerky prepared using the collagen casing, the blending ratio of the jerky treatments T-2 and T-3 was applied. When the drying yield was high. The beef jerky produced using the cellulose casing was dried a lot, and the blending ratio of the beef jerky treatments T2 and T4 showed a significantly lower dry yield than that of the beef jerky produced using the other casing.

In addition, the water activity was in the range of 0.82 ~ 0.88 as a whole, the jerky produced using the cellulose casing showed lower water activity than the jerky prepared using the other casing. In case of using a casing casing, the blending ratio of the beef jerky treatment T1 showed higher water activity than the blending ratio of T4, whereas in the case of using the collagen casing, the beef jerky treatment T1 blending ratio showed lower water activity than the other blending ratios.

In addition, the shear force was found to be generally low regardless of the blending ratio of the beef jerky produced by the cellulose casing, it was found that the jerky ductility is excellent. The blending ratio of the beef jerky T4 prepared by filling in the casing casing showed the lowest shear force, and the T3 blending ratio showed the lowest shear force when the collagen casing was used.

Comparison of Physicochemical Properties of Reconstituted Beef Jerky by Mixing Ratio and Casing Item Casing T-1 T-2 T-3 T-4 Drying yield (%) Dressmaker 51.18 ± 2.44 ^a 53.35 ± 1.28 ^b 51.37 ± 2.58 ^b 52.08 ± 1.20 ^a Collagen 48.01 ± 2.06 ^Cb 55.97 ± 2.32 ^Aa 58.11 ± 0.48 ^Aa 51.33 ± 2.19 ^Ba cellulose 48.17 ± 1.00 ^b 49.27 ± 2.56 ^c 50.05 ± 2.63 ^b 49.61 ± 0.80 ^b Water activity Dressmaker 86.05 ± 0.29 ^Aa 85.55 ± 0.40 ^ABb 85.55 ± 0.52 ^ABb 85.20 ± 0.12 ^Bb Collagen 85.60 ± 0.58 ^Ca 87.90 ± 0.12 ^Aa 88.35 ± 0.29 ^Aa 87.05 ± 0.17 ^Ba cellulose 82.70 ± 0.35 ^Ab 82.20 ± 0.12 ^ABc 82.05 ± 0.06 ^Bc 82.65 ± 0.64 ^Ac Shear force (kg) Dressmaker 10.26 ± 0.97 ^Ab 10.16 ± 0.81 ^Aa 9.14 ± 0.95 ^Ba 8.06 ± 0.57 ^Ca Collagen 11.74 ± 1.10 ^Aa 8.58 ± 0.97 ^Bb 7.34 ± 0.48 ^Cb 8.23 ± 0.60 ^Ba cellulose 7.18 ± 0.70 ^c 7.17 ± 0.47 ^c 6.86 ± 0.57 ^b 6.99 ± 0.81 ^b  All values are mean ± standard deviation. A-C: Different initial letters in the same row are significant (p <0.05). a-c: Different initial letters in the same column are significant (p <0.05).

Example 5 Investigation of Sensory Characteristics of Reconstituted Jerky

The present invention investigated the organoleptic properties of reconstituted jerky as follows. First of all, the sensory evaluation did not show any significant difference according to each compounding ratio. In the year of reconstituted beef jerky, when the collagen casing was used, the beef jerky manufactured with the blending ratio of the jerky treatment T-3 received the evaluation which was significantly excellent. Irrespective of each blending ratio, the beef jerky produced using the cellulose casing was generally superior to the beef jerky prepared using the sheepskin casing or the collagen casing.

Comparison of Sensory Characteristics of Reconstituted Beef Jerky by Various Mixing Ratios and Casings Item Casing T-1 T-2 T-3 T-4 color Dressmaker 7.89 ± 0.33 7.67 ± 0.50 ^b 7.89 ± 0.33 ^b 8.00 ± 0.50 Collagen 8.11 ± 0.78 7.89 ± 0.93 ^ab 7.56 ± 0.73 ^b 7.78 ± 0.83 cellulose 8.22 ± 0.83 8.44 ± 0.53 ^a 8.67 ± 0.50 ^a 8.44 ± 0.73 zest Dressmaker 7.89 ± 0.93 7.67 ± 0.71 ^ab 7.56 ± 0.73 ^b 7.67 ± 0.87 Collagen 7.33 ± 0.71 7.33 ± 0.71 ^b 7.89 ± 0.33 ^ab 7.56 ± 0.73 cellulose 7.78 ± 0.83 8.11 ± 0.60 ^a 8.22 ± 0.67 ^a 8.00 ± 0.71 year Dressmaker 7.44 ± 0.73 ^ab 7.00 ± 0.71 6.89 ± 0.60 ^b 7.22 ± 0.44 Collagen 6.78 ± 0.67 ^Bb 7.22 ± 0.67 ^B 8.00 ± 0.50 ^Aa 7.11 ± 0.60 ^B cellulose 7.56 ± 0.73 ^a 7.44 ± 0.53 7.67 ± 0.50 ^a 7.22 ± 0.97 Succulent Dressmaker 7.33 ± 0.71 7.11 ± 0.78 7.00 ± 0.71 7.00 ± 0.71 Collagen 7.00 ± 0.71 7.33 ± 0.71 7.67 ± 0.87 6.89 ± 0.78 cellulose 7.33 ± 0.71 7.22 ± 0.97 7.44 ± 0.73 7.11 ± 0.78 Premise Dressmaker 7.67 ± 0.71 ^ab 7.56 ± 0.73 7.44 ± 0.73 7.33 ± 0.50 Collagen 7.22 ± 0.67 ^b 7.56 ± 0.73 7.78 ± 0.83 7.44 ± 0.73 cellulose 8.00 ± 0.87 ^a 8.11 ± 0.78 8.00 ± 0.50 7.78 ± 0.44  All values are mean ± standard deviation. A, B: Different initial letters in the same row are significant (p <0.05). a, b: Different initial letters in the same column are significant (p <0.05).

As described above, the present invention relates to a method of manufacturing beef jerky mixed with pork and beef, and can also use meat without remaining fibrous tissue, including a relatively inexpensive pork hind leg and a beef tongue. The production cost can be reduced and the manufacturing process using the ground meat and the bonded meat at the same time can produce beef jerky with a high binding force and soft texture.

In addition, the beef jerky prepared according to the present invention can be easily ingested by children or the elderly because the softness is low compared to the general beef jerky in which muscle fibers remain in the plate shape, and can easily adjust the size and components of the beef jerky product. It is possible to mass produce beef jerky products with certain ingredients, quality and size. In addition, the moisture content is higher than the normal beef jerky, relatively soft, and excellent shelf life as compared to sausage, which is a similar meat product.

Claims (10)

(1) mixed pork and beef at a ratio of 80 to 95% by weight and 5 to 20% by weight, respectively, wherein the mixed pork and beef are 80 to 95% by weight and 5 to 20% by weight of Recombine in combination in proportion; (2) jerky seasoning was added sequentially in the range of 30% by weight relative to the raw meat, mixed by hand for 5 minutes, and then tumbled at 2-4 ° C. for 30 minutes; (3) filling for 30 minutes to 2 hours in a rod-shaped model frame selected from cellulose casings, collagen casings or bowels; And (4) sequentially dried by heating for 3 hours at 55 ℃, 3 hours at 65 ℃ and 1 hour at 80 ℃, then cooled to dry for 30 minutes at 25 ℃; manufacturing method of jerky consisting of. delete delete delete delete According to claim 1, wherein the salt and phosphate contained in the beef jerky of step (2) is separated from the beef jerky separately and added directly to the combined meat before mixing with the ground meat in step (1) Manufacturing method. delete delete delete delete

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