KR100797605B1 - Method for manufacturing jerky by mixing pork and beef - Google Patents

Abstract

A method for preparing a reconstituted yukpo(slices of dried beef) of pork and beef is provided to reduce a manufacturing cost by using the meat containing no fibrous tissue and to improve the texture feeling. A method for preparing a reconstituted yukpo comprises the steps of mixing pork and beef in a ratio of 80-90 : 10-20; adding a seasoning to the obtained mixture step by step; filling the obtained one into a mold using a cellulose casing for 30 min to 2 hours and 30 min to obtain the product of a stick shape; and drying the obtained one by controlling the drying temperature and the drying time step by step, wherein the mixed pork and beef comprises 80-95 % of the chopped meat and 5-20 % of combined meat.

Description

Method of manufacturing beef jerky mixed with pork and beef {Method for manufacturing jerky by mixing 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 which is reconstituted by mixing pork and beef, and more specifically, (1) separating pork and beef into pulverized meat and combined meat and mixing them at a constant ratio; (2) tumbling by sequentially adding beef jerky seasoning; (3) filling the mold to form and reconstruct; And (4) cooling after drying under various drying conditions that sequentially control the drying temperature and time; 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 compared to abundant protein content and can be stored at room temperature.In Korea, it is scattered (simmered with thickly sliced meat and dried in seasoning), knitted fabric (dried in the sun by seasoning the minced meat) There are woven and chilbo knitted fabrics), medicinal herbs (simmered beef in bread, dried in a seasoning sauce), Jangpo, beef jerky and other beef (beef).

In addition, medium moisture foods made from pork and beef are very popular foods worldwide. Specifically, Intermediated Moisture Meat (IMM) is a jerky in North America, a charqui in South America, a bununderfleisch, koppa or speck in Europe, etc. It is also produced and consumed under the name of.

Beef Jerky is a result of applying so-called hurdle technology in the manufacturing process, and salt, nitrite, pH, redox potential, drying, and packaging act as obstacles that are continuously applied to the inhibition of decaying microorganisms. do.

In general, beef jerky is produced by dyeing and slicing thinly sliced raw meat, and today, a moisturizer may be added together to lower water activity for the purpose of improving the storage performance of the beef jerky.

The texture of the beef jerky, like any other medium-moisture meat product, can be varied by moisture content, so the drying process of the jerky is very important.

As a result, the drying process in beef jerky has a great influence on the texture, shelf life, palatability, and other quality characteristics of the product, and thus, it is necessary to establish a more effective and suitable drying method by preparing the beef jerky under various drying conditions.

Conventional jerky drying method has been mainly used the sun drying method of drying by solar and wind, hot air drying is used for the production of commercial products. Hot air drying method is to put food on a shelf or tray, put it in a drying room, and dry it by hot air to adjust the temperature and wind speed of hot air according to the type or condition of food. Conventionally, industrial beef jerky is mostly manufactured through a drying process of 3-5 hours, but its drying conditions have not been established systematically. In addition, excessive drying during the production of beef jerky may promote fat oxidation and cause excessive browning, resulting in a problem of deterioration in quality, thereby improving texture of beef jerky and lowering water activity to increase microbiological stability, In order to manufacture beef jerky which is more palatable, it is necessary to clearly establish the drying process of beef jerky.

Looking at the conventional techniques related to the method of drying beef jerky, Republic of Korea Patent Registration No. 10-0432238 is a processing method of soft beef jerky mainly made of pork (pork), the refrigerated raw meat is ground to 10 mm in length and mixed with the salt solution Then, low temperature aging for 48 hours at a temperature of 0 ~ 2 ℃, first drying for 30 minutes at 45 ℃, 30 minutes at 55 ℃, 30 minutes at 65 ℃, smoked at 65 ℃ 25 minutes and 30 at 75 ℃ After the second drying in the order of minutes, 60 minutes at 85 ℃, 60 minutes at 82 ℃, a technique for producing by slowly cooling for 4 hours from the final drying temperature of 82 ℃ to 18 ℃ under 60% humidity is disclosed. .

In addition, the Republic of Korea Patent Registration No. 10-0028654 is applied by applying the seasoning liquid to the raw meat processed in the form of sliced beef jerky processed by jerky and then aged for 24 hours at a temperature of 0 ~ 3 ℃, put into a vacuum mixer at 3 ℃ Rotate about 90 rpm for 6 hours so that seasoning liquid is immersed, and then dry by continuous treatment for 2 hours at 65 ℃ in 1st stage, 3 hours at 82 ℃ in 2nd stage, 2 hours at 60 ℃ in 3rd stage, 2 hours at 40 ℃ Disclosed is a technique characterized by slowly cooling to about 20 ° C to produce.

On the other hand, techniques related to reconstructed meat include Choe et al. Cutting the hind leg of pork to 3 cm thick and freezing the mass at -20 ℃, and then adding cold water, salt (1.5%) and phosphate (0.1%) to the ground meat. And emulsified and mixed (Yang, Yang-Il, Ahn Yong-suk, Hong Sung-gwan, 1993, Effect of emulsions 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 and frozen at -20 ° C, and then relaxed to -4 ° C to slice (thickness 0.5). Cm) and then the production method of drying while heating at 60 ℃ for 4 hours was disclosed.

In addition, Korean Patent Registration No. 10-0092266 discloses a method of manufacturing a sandwich-type dry meat, which relates to a method of drying the growth portion and the dry 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.

However, the above-mentioned restructured meat products have been proposed to process for 24 hours to immerse and mature for 24 to 48 hours or to process for a long time in a vacuum mixer in order to infiltrate the seasoning in ground meat or plate-like raw meat.

Therefore, the present inventors continued to develop a new type of beef jerky product with low production cost and soft texture, and composed of ground meat and beef meat together, mixed at a constant ratio, and added beef jerky. The present invention was completed by preparing reconstituted beef jerky in a process of drying the reconstituted product again by filling in the next model frame, and confirming that a large texture of beef jerky can be produced even with meat without fibrous tissue remaining.

Accordingly, an object of the present invention is to provide a method for producing a tender beef tenderness texture by reconstructing a mixture of pork and beef.

In addition, an object of the present invention is to provide a restructured beef jerky mixed with pork and beef prepared by the manufacturing method.

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) drying while controlling the drying temperature and time sequentially; It provides a method of manufacturing beef jerky consisting of the process.

The present invention provides a method for producing beef jerky to separate the pork and beef in the (1) process back into ground meat and combined meat, and mixed in a constant ratio and tumbling.

In addition, the present invention provides a method for producing jerky using salt and phosphate separately included in the jerky seasoning in the process (2).

In another aspect, the present invention provides a method of producing a beef jerky filling for about 30 minutes to 2 hours using a cellulose casing casing in the step (3).

In addition, the present invention provides a method for producing jerky to be heated and cooled sequentially under the drying conditions that variously control the drying temperature and time in the above (4) process.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a tender beef jerky texture reconstituted by mixing 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) drying while controlling the drying temperature and time sequentially; It provides a method of manufacturing beef jerky consisting of the process.

In the present invention, by mixing and reconstructing the pork hind leg portion and beef lean portion of relatively low-cost pork in Korea, the two kinds of raw meat is composed of ground meat and combined meat again, and mixed with it to infiltrate beef jerky seasoning, After filling the casing through a tumbling process, it is shaped into a stick type through a drying process consisting of various drying temperatures and drying times, and thus has excellent binding strength and a soft texture.

In addition, it is characterized by producing a jerky that is easy to carry and ingest and is hygienically safe.

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

At this time, the pork is preferably 80 to 100% range, beef is preferably mixed in the range of 0 to 20%, the ground meat comprising pork and / or beef is 80 to 95% range, including pork and / or beef It is preferable to separate and mix at a ratio in the range of 5 to 20% of the combined meat.

In addition, in the above (1) process, the pork and beef is mixed once by hand and then tumbling again using a tumbler, etc., but mixing by hand for 1 to 10 minutes and then tumbling for 20 to 40 minutes at 1 to 5 ℃ Preferably, it is more preferable to mix by hand for 3 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 mix and use the ground meat obtained by cutting a low-cost pork hind leg or a portion of beef lean portion with a chopper and some of the bonded meat.

In addition, the present invention provides a method for producing jerky, characterized in that the salt and phosphate included in the jerky seasoning in the (2) process separately separated and added sequentially.

In the above, it is preferable to add salt in the range of 0.1 to 1.0%, and phosphate in the range of 0.01 to 1.0%, and it is more preferable to add 0.6% of salt and 0.1% of 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). As such, when salt and phosphate are separated and added to the bonded meat, the extractability of the salt soluble protein in the finely ground connective meat tissue can be increased to increase the binding strength of the beef jerky.

In addition, the jerky seasoning solution is water, soy sauce, black syrup, sugar, sorbitol, pepper, ginger powder, garlic powder, onion powder, sodium nitrite, sodium citrate, potassium sorbate, sodium sorbate, soda, nectar water, konjac powder And teriyaki seasoning and the like, and it is more preferable to further add a smoked liquid. By adding a smoking solution as described above, the palatability of beef jerky can be increased without undergoing a separate smoking process.

At this time, the jerky seasoning solution is preferably added 10 to 50% of the meat weight, more preferably 30%.

In addition, the present invention uses a cellulose casing in the above (3) process, and provides a method for producing jerky, characterized in that the filling time of the model frame is adjusted to 30 minutes to 2 hours.

At this time, the jerky is preferably reconstituted into a rod shape.

In addition, the present invention provides a method for producing jerky, characterized in that the step of drying sequentially while changing the drying temperature and time in the step (4).

In addition, the present invention provides a manufacturing method of finally producing beef jerky by vacuum-packing the reconstituted beef jerky in a packaging such as PE / Nylon with a desiccant including silica gel and the like in addition to the above processes.

The reconstituted jerky according to the present invention has the following advantages.

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

Second, due to the meat protein extracted with salt and phosphate from the bonded meat, it is possible to manufacture a product having excellent binding strength with the ground meat,

Third, the problems such as the smell of pork when manufactured only with pork can be supplemented with beef, which is partially added,

Fourth, unlike conventional beef jerky, the texture is soft because it uses primarily ground meat,

Fifth, it is possible to select a variety of diameter and size of the filling model frame or adjust the components,

Sixth, the hygienic and excellent storage properties are established microbiologically stable by manufacturing at various drying temperature and drying time,

Seventh, the addition of a smoked liquid in the seasoning solution can be prepared relatively easily without going through the smoking process or reduced the rejection characteristic of pork, thereby improving palatability, and by adding a moisturizer (konjack), it has a low moisturizing effect and a low water activity. Beef jerky can be 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. Preparation of Reconstituted Jerky

In order to manufacture the reconstituted beef jerky of the present invention, as shown in Figure 1, but using the pork hind leg portion and beef lean region, excessive fat and the connective tissue of the raw meat was restructured in advance.

At this time, the pork Fuji and beef tongue in the total raw meat was composed of a ratio of 90:10, as shown in Table 1 below, at the same time subdivided into ground meat and bonded meat and reconstituted.

TABLE 1

Mixing ratio of pork and beef to the total content of raw meat

Raw meat Ground meat Combined meat Pork Fuji (hind leg) Beef clue Pork Fuji (hind leg) Beef clue ratio(%) 85 5 5 5

First, pork and beef were ground to a size of 8 mm using a grinder and mixed with some of the bonded meat. Jerky seasonings are 9% water, 8% soy sauce, 0.6% salt, 0.1% phosphate, 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 broth 0.3%, konjak powder 0.1%, smoked liquid 0.15% and teriyaki seasoning 0.09% Prepared in component composition (see Table 2), salt and phosphate were added directly to the combined meat, separated from other ingredients.

TABLE 2

Production blend ratio of beef jerky

material ratio (%) 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 0.9 Konjak 0.1 Smoked liquid 0.15 Teriyaki seasoning 0.09 Sum 30

The combined meat is put into a silent cutter with 8 mm ground meat, and then chopped for about 1 minute at low speed and 1 minute at high speed, and then the salt and phosphate are added to spread evenly while rotating the cutter at low speed. Prepare by cutting for 2 minutes while rotating at the next 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, put into a vacuum tumbler, and mixed and tumbling for 30 minutes at 2 to 4 ° C. It was.

Beef jerky seasoned meat after tumbling was put into a 15 cm long cellulose mold (18 mm in diameter) and dried using a hot air dryer.

Drying conditions are shown in Table 3 below, and after drying in three sequential drying processes, respectively, and cooled at 25 ° C. for 30 minutes using the same hot air fan.

TABLE 3

Drying conditions for the preparation of reconstituted beef jerky

Treatment Drying temperature and time T1 55 ° C (1 hour) → 65 ° C (2 hours) → 72 ° C (2 hours) → 25 ° C (30 minutes) T2 72 ° C (2 hours) → 65 ° C (2 hours) → 55 ° C (1 hour) → 25 ° C (30 minutes) T3 80 ° C (1 hour) → 65 ° C (3 hours) → 55 ° C (3 hours) → 25 ° C (30 minutes) T4 55 ° C (3 hours) → 65 ° C (3 hours) → 80 ° C (1 hour) → 25 ° C (30 minutes) T5 60 ° C (3 hours) → 70 ° C (2 hours) → 80 ° C (1 hour) → 25 ° C (30 minutes)

At this time, the model frame was removed after 1 hour in the drying stage 1 so that the surface was smooth and uniform. The reason for this is that the model frame may not peel off well after long time drying, and thus the model frame may not stick to the reconstituted beef jerky and fall off.

In addition, it is possible to increase the palatability by adding a smoked liquid in the beef jerky condiments in order to generate a smoked odor without going through the smoking process.

The reconstituted beef jerky prepared by the above process was put into a PE / Nylon package with a desiccant including silica gel and then vacuum packed to produce a final product.

Example  2. Investigation of the Components of Reconstituted Jerky

The composition ratio of the reconstituted jerky of the present invention was investigated as follows (see Table 4).

First, the general constituents of beef jerky were analyzed by direct liquefaction at 105 ℃ atmospheric pressure, crude protein content by Kjeldahl method, crude fat content by Soxhlet method and crude ash content by 550 ℃ according to AOAC method (1995) (AOAC method). , 1995).

The moisture content of the reconstituted beef jerky mixed with pork and beef under the drying condition was the lowest in the T4 treatment, whereas the T1 and T2 treatments were higher than the other treatments (p <0.05). The above results were thought to be because the drying time of the T1 and T2 treatments was 5 hours in total drying time was shorter than other treatments (6-7 hours).

On the other hand, the protein content was significantly higher in the T4 treatment group showed a lower moisture content, T1 and T2 treatment group was significantly lower (p <0.05).

In addition, there was no significant difference in fat content between treatments, and the ash content ranged from 4.95 to 5.33%. Especially, T4 treatment showed a significantly higher content than other treatments (p <0.05). Choi and An (1996) reported that the water content of reconstituted beef jerky with ginseng salt ranged from 58 to 59% and protein content from 35 to 26%, showing similar results to the protein content of the present invention. Significant differences were found.

TABLE 4

Comparison of General Components of Reconstituted Jerky with Drying Conditions

Evaluation item (%) Treatment T1 T2 T3 T4 T5 Moisture content 42.55 ± 0.51 ^A 41.73 ± 0.70 ^A 34.70 ± 0.95 ^B 32.40 ± 0.96 ^C 34.67 ± 0.23 ^B Protein content 30.58 ± 0.93 ^C 30.66 ± 0.06 ^C 36.72 ± 0.85 ^B 38.34 ± 0.62 ^A 36.99 ± 0.27 ^B Fat content 19.21 ± 0.46 19.73 ± 1.80 20.10 ± 0.97 20.22 ± 1.47 20.49 ± 0.51 Ash content 4.96 ± 0.07 ^B 4.79 ± 0.09 ^B 5.09 ± 0.14 ^AB 5.33 ± 0.27 ^A 4.48 ± 0.31 ^C All values are mean ± standard deviation. ^AC Different acronyms in the same row are significant (p <0.05).

Example  3. Investigation of Physicochemical Properties of Reconstituted Jerky

The present invention investigated the physicochemical properties of reconstituted jerky as follows (see Table 5).

First, the dry yield was measured by measuring the weight of the beef jerky after drying, calculated as a percentage of the weight of the raw meat, the water activity was measured using a water activity meter (BT-RS1, Rotronic, Switzerland).

In addition, the shear force of the reconstructed beef jerky is 2 mm using a head analyzer (Texture Analyzer; TA-XT2i, Stable Micro System, UK) equipped with a blade set (Warner Bratzler blade). It was measured at / second.

In addition, in order to observe the change in the meat pigment during drying, the metmyoglobin content of the constituent jerky was measured according to the method of Kryzwicki (1979).

TABLE 5

Physicochemical Properties of Reconstituted Jerky with Drying Conditions

Evaluation item Treatment T1 T2 T3 T4 T5 Drying yield (%) 56.02 ± 2.92 ^AB 57.84 ± 0.79 ^A 54.75 ± 2.75 ^B 49.04 ± 2.08 ^C 49.68 ± 1.34 ^C Water activity 0.90 ± 0.01 ^A 0.89 ± 0.01 ^A 0.85 ± 0.01 ^B 0.82 ± 0.01 ^C 0.84 ± 0.01 ^B Shear force (㎏) 4.28 ± 0.39 ^D 4.25 ± 0.32 ^D 6.13 ± 0.41 ^C 9.47 ± 0.43 ^A 7.07 ± 0.51 ^B Metmyoglobin content (%) 90.38 ± 0.74 ^C 94.04 ± 0.46 ^A 93.76 ± 1.69 ^A 91.93 ± 0.53 ^B 93.47 ± 0.89 ^A All values are mean ± standard deviation. Different initials in the same row of ^AD are significant (p <0.05).

In medium moisture foods such as beef jerky, low water content and water activity have a great influence on the quality characteristics of the product. The drying yield of reconstituted beef jerky mixed with pork and beef by drying condition showed similar results with moisture content. That is, the T1 and T2 treatments prepared with shorter drying times showed higher drying yields than the other treatments.

In addition, the water activity of the T1 and T2 treatment group was significantly higher (0.89 ~ 0.90), it was confirmed that the microbiological stability is superior to other treatments.

In addition, the shear force of the T1 and T2 treatments with low moisture content showed a low shear force and relatively soft texture, whereas the T4 treatment with low moisture content showed the highest shear force (p <0.05).

In addition, the metmyoglobin content, which represents the browning proportion of meat products, was lower in T1 and T4 treatments, which was lower than other treatments, especially the denaturation temperature of myoglobin, a meat pigment. It was judged that it was lower than 65 ° C.

Example  4. Sensory test of reconstituted beef jerky

For the sensory test of the reconstructed beef jerky according to the present invention, nine panel personnel trained in advance were configured to evaluate the beef jerky prepared for each drying condition with a perfect score of 10 for color, flavor, year, juiciness, and overall preference. And their average values were compared (see Table 6). In Table 6 below, 10 points are the best, and 1 point represents the worst quality state.

The results of the sensory test were tested for significance between the mean values through Duncan's multiple range test using the SAS (Statistics Analytical System, 1999, USA) program (p <0.05).

As a result of sensory evaluation of reconstituted beef jerky mixed with pork and beef according to drying condition, overall score was 7 points or more in all items.

In addition, T4 treatment was slightly higher than other treatments in color, flavor, and overall preference, but there was no significant difference (p> 0.05).

TABLE 6

Sensory Characteristics of Reconstituted Jerky with Drying Conditions

Evaluation item Treatment T1 T2 T3 T4 T5 color 7.33 ± 0.49 7.33 ± 0.49 7.33 ± 0.49 7.75 ± 0.75 7.67 ± 0.78 zest 7.50 ± 0.52 7.50 ± 0.67 7.58 ± 0.67 7.83 ± 0.72 7.67 ± 0.49 Organization 7.33 ± 0.49 7.42 ± 0.51 7.42 ± 0.67 7.42 ± 0.79 7.42 ± 0.51 Succulent 7.00 ± 0.85 7.00 ± 0.74 7.17 ± 0.83 7.17 ± 0.39 7.33 ± 0.49 Overall preference 7.33 ± 0.89 7.42 ± 0.51 7.33 ± 0.78 7.75 ± 0.62 7.67 ± 0.78  All values are mean ± standard deviation.

As described above, the present invention relates to a method of manufacturing beef jerky which is reconstituted by mixing a relatively low-cost pork hind leg and beef tongue in Korea, and unlike general beef jerky, general jerky or other fibrous tissue is not used. It can reduce the production cost, and can mix the ground meat and the bonded meat together to infiltrate the jerky seasoning and then form the stick type through the drying process, so that the beef jerky can be produced with more binding and soft texture. have.

In addition, it is possible to easily control the size and constituents of the beef jerky, and as a result it is possible to mass-produce the beef jerky products having a certain component, quality and size, etc., by controlling the drying temperature and drying time sequentially to dry It is possible to produce this tender and hygienically stable beef jerky.

The reconstituted beef jerky prepared as described above is softer and more easily ingested than conventional beef jerky in which muscle fibers remain in a plate-like form as the ground meat is used. As it is easy to carry, it can be used as nutrition snacks and snacks for children or the elderly, and it is effective to maximize added value by utilizing domestic low consumption parts.

Claims (10)

In the preparation of beef jerky mixed with pork and beef; (1) mix pork and beef at a ratio of 80 to 90% and 10 to 20%, respectively, wherein the mixed pork and beef are reconstituted by combining 80 to 95% ground meat and 5 to 20% combined meat, and ; (2) adding beef jerky sequentially; (3) reconstituted stick shape by filling for 30 minutes to 2 hours 30 minutes in a model frame using a cellulose casing; And (4) drying while controlling the drying temperature and time sequentially; A method of manufacturing beef jerky which is reconstituted by mixing pork and beef, which consisted of a process. delete The method of claim 1, Salt and phosphate contained in the beef jerky in step (2) is separated from the beef jerky separately and added directly to the combined meat before mixing with the ground meat in the step (1). delete The method of claim 1, The process (4) is dried for 1 hour at 55 ℃, 2 hours at 65 ℃ and 72 hours for 2 hours, and then dried by cooling for 30 minutes at 25 ℃.  The method of claim 1, The process (4) is dried for 2 hours at 72 ℃, 2 hours at 65 ℃ and 1 hour at 55 ℃, and then dried by cooling for 30 minutes at 25 ℃. The method of claim 1, The process (4) is dried for 1 hour at 80 ℃, 3 hours at 65 ℃ and 3 hours at 55 ℃, and then dried by cooling for 30 minutes at 25 ℃ jerky. The method of claim 1, The process (4) is dried for 3 hours at 55 ℃, 3 hours at 65 ℃ and 1 hour at 80 ℃, and then dried by cooling for 30 minutes at 25 ℃ jerky.  The method of claim 1, The process (4) is dried for 3 hours at 60 ℃, 2 hours at 70 ℃ and 1 hour at 80 ℃, and then dried by cooling for 30 minutes at 25 ℃ jerky. delete

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