Commercial fully automatic beef jerky processing equipment assembly line

Beef jerky vacuum packaging machine processing. These devices feature excellent operability, simple operation, and strong controllability. The design, production, and processing of beef jerky vacuum packaging machines strictly adhere to China's relevant regulations and standards. For instance, an automatic computer control system is employed to achieve automatic temperature regulation. A fully automated heating system is used on the production line to ensure the stable operation of the beef jerky vacuum packaging machine. The beef jerky vacuum packaging machine prints the production date on each product through a mobile inkjet system. In the cross-cutting area, products are cut horizontally into single rows, and then a longitudinal cutting device slices the products vertically, making each product individually formed. The equipment also includes a cursor alignment color film system, saving costs for users. A waste edge material recovery suction tube system is configured for users to maintain environmental hygiene. Zhongxin Zhida offers customizable stretch film vacuum packaging machines. If needed, feel free to call for consultation!

Beef Jerky Encyclopedia

Beef jerky is generally made from yellow beef and other seasonings, marinated and dried. The air-dried beef in beef jerky originated from the combat rations of Mongol cavalry, offering portability and rich nutrition.

Beef is the second most consumed meat in China, after pork. It is high in protein, low in fat, delicious, and well-loved, earning the reputation of "the pride of meats." Beef jerky contains various minerals and amino acids essential for the human body, preserving the chewy texture of beef while remaining non-perishable for long periods. The production of beef jerky first requires selecting high-quality raw materials, followed by meticulous craftsmanship and timing. Sun-drying also requires careful consideration of sunlight duration, with every step needing strict oversight.

Beef Jerky Classification

Air-Dried Beef: Originating from Inner Mongolia, it was known as Genghis Khan's military ration over 800 years ago. The advantage of Inner Mongolian air-dried beef jerky lies in its selection of grassland yellow cattle as raw materials and natural ingredients as seasonings, resulting in an authentic beef flavor with a chewy texture.

Yak Beef Jerky: Most famously produced in Tibet, as the name implies, it is made primarily from yak meat.

Southern Beef Jerky: Mainly found in southern China, most commonly in Fujian and Sichuan. Southern beef jerky is characterized by the use of numerous auxiliary ingredients, most typically including meat floss, where the meat is crushed and recompressed.

Hong Kong, Taiwan, and Southeast Asian Style Beef Jerky: This style of beef jerky is a delicious snack, often small, square, or rectangular pieces in brown or dark red. It is made from premium beef, dried over charcoal fire, and sometimes enhanced with various roasting sauces and recipes, such as honey or citrus peel.