Specialty beef snacks such as beef jerky and braised beef are highly favored by consumers due to their unique flavor and ease of carrying. On the basis of traditional braised meat processing, its specialized production line has strengthened flavor control, texture shaping, and small packaging adaptability, achieving efficient mass production of snack products through multi link collaboration. The performance characteristics are as follows:
1、 Raw material pretreatment process: precise control of basic quality
（1） Grading and Maintenance
Intelligent grading device: Through a near-infrared spectroscopy detection system, it quickly analyzes the fat content (accuracy ± 0.5%), tenderness (shear force value error ≤ 1kgf), and freshness (volatile salt based nitrogen detection) of beef, automatically selects suitable raw materials for making beef jerky (preferably beef hind leg meat, fat ≤ 5%) or braised beef (beef brisket, beef tendon, fat 10% -15% can be selected), ensuring consistency of the raw materials.
Fine tuning workstation: equipped with low-temperature lighting (10-15 ℃) and magnetic cutting tools to assist in manual removal of fascia, bone fragments, and blood clots. The workbench is made of food grade PP material and comes with ultrasonic cleaning function. It automatically cleans every 2 hours to avoid secondary contamination of raw materials.
（2） Pre processing of segmentation and pickling
Directional segmentation machine: Based on the shape requirements of beef jerky strips and slices, the cutting angle (adjustable from 0-90 °) and thickness (0.2-0.5cm, error ≤ 0.05cm) are controlled by servo motors to ensure uniform size of each piece of raw material, facilitating subsequent flavor and drying. When dealing with tendon and other tendon areas, a tendon removal device is equipped to automatically separate the fascia, with an efficiency of up to 800kg/hour.
Saltwater injection and rolling: The braised beef production line is equipped with a multi needle saltwater injection machine, with a needle spacing of 5cm and an injection pressure of 0.2-0.4MPa. The brine (containing salt, sugar, and spices) is evenly injected into the deep layers of the beef (with an injection volume error of ≤ 2%), shortening the pickling time to one-third of the traditional process. The rolling and kneading machine adopts variable frequency control (5-15r/min), with a vacuum degree of -0.08 to -0.09MPa. Through intermittent operation of "forward rotation for 2 minutes+reverse rotation for 1 minute", the meat is loosened and not damaged, and the uniformity of pickling is improved to over 95%.
2、 Core processing step: shaping the unique flavor and texture of snacks
（1） Marination and flavor control
Multi stage braised pot: For the "braised before roasted" process of beef jerky, the pot is divided into two layers: the upper layer is the braised area (temperature 80-90 ℃, time 30-60 minutes), and the lower layer is the braised soup concentration area. The braised soup is circulated and concentrated through steam coil heating (concentration increased by 20% -30%) to enhance adhesion. Real time monitoring of the pH value (accuracy ± 0.05) and salinity of the brine during the brine production process, and automatic feeding to maintain stability.
Low temperature slow cooking system: suitable for high-end braised beef, heated at a constant temperature of 60-65 ℃ in a water bath (temperature difference ± 0.5 ℃), combined with pressure control (0.03-0.05MPa), to slowly denature the beef protein, maintain the freshness and tenderness of the meat (shear force value ≤ 3kgf), and avoid the dry meat caused by traditional high-temperature braising.
（2） Drying and texture shaping
Beef jerky specialized drying line: using a combination of "hot air pre drying+vacuum freeze-drying" process. Firstly, the moisture content of beef is reduced from 70% to 40% (about 2 hours) by hot air (60-65 ℃, wind speed 2-3m/s), and then transferred to vacuum freeze-drying (-40 ℃, vacuum degree 10-30Pa). The final moisture content is controlled at 15% -20% (error ≤ 1%), preserving the integrity of meat fibers and improving rehydration by 30%. Automatically flip the material during the drying process (once every 15 minutes) to avoid local over drying.
Dehydration control of braised beef: The surface braised soup is removed by centrifugal dehydration (800-1000r/min, 2-3 minutes), and then air dried at low temperature (25-30 ℃, humidity 40% -50%) to reduce the surface moisture to 30% -35%, ensuring a strong braised aroma and avoiding water leakage after packaging.
（3） Seasoning and flavor diversification
Drum seasoning machine: For the spicy, five spice, satay and other flavors of beef jerky, adjust the tilt angle (5-15 °) and speed (10-20r/min) to evenly adhere the seasoning (powder or granules) (adhesion rate ≥ 90%). Equipped with an automatic weighing system, the addition error of each batch of seasoning is ≤ 1g, supporting the storage of over 100 formulas, and the equipment automatically cleans when switching flavors (3 minutes/time).
Oil spraying device: evenly spray natural essence oil (such as pepper oil and star anise oil) on the surface of marinated beef. The spraying amount can be precisely controlled (0.5-2g/100g product). The aroma can be quickly solidified by infrared drying (40-50 ℃, 10 seconds), and the fragrance retention period can be extended to more than 6 months.
3、 Sterilization and packaging process: adapted to snack storage needs
（1） Targeted sterilization process
Beef jerky sterilization: Microwave sterilization (power 5-10kW, time 30-60 seconds) is used to denature bacterial proteins using high-frequency electromagnetic waves, with a sterilization rate of ≥ 99.9%, while avoiding the impact of high temperature on meat crispness (water loss rate ≤ 2%).
Sterilization of braised beef: After vacuum packaging, water bath sterilization (85-90 ℃, 15-20 minutes) is used, combined with back pressure cooling (0.12MPa) to prevent the packaging from swelling. The shelf life at room temperature can reach 90-120 days, which is 50% longer than traditional processes.
（2） Snack packaging design
Multi specification packaging machine: supports small packages such as 10g, 20g, 50g, etc., using three servo control technology, with a sealing accuracy of ± 0.5mm, and can package 60-100 bags per minute. For beef jerky, equipped with a nitrogen filling device (nitrogen purity ≥ 99.9%) to prevent oxidation and spoilage; Braised beef uses a high barrier membrane (oxygen permeability ≤ 1cc/24h) to lock in moisture and flavor.
Alien packaging adaptation: For irregular shapes such as hand torn beef jerky, a stretch film packaging machine is used to fit the product shape through a thermoforming mold, reducing packaging volume and improving portability. Automatic labeling after packaging (production date, shelf life, QR code), supporting full traceability throughout the entire process.
Capacity adaptation: Small production lines (500-1000kg/day) are suitable for regional specialty brands, while large production lines (2-5 tons/day) are equipped with fully automatic palletizing robots, which can meet the large-scale supply needs of e-commerce and supermarkets.
This production line preserves the traditional flavor of beef products while meeting the efficiency and safety requirements of industrial mass production through precise raw material control, flavor regulation, and snack adaptation design, providing core support for the standardized production of specialty snacks such as beef jerky and braised beef.
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