A HEALTH BEEF JERKY OF A SOFT FLESH AND THE MANUFACTURING METHOD

摘要

PURPOSE: Healthy beef jerky and a producing method thereof are provided to secure an increase of moisture and to supply the beef jerky using a natural pigment instead of harmfulness additives. CONSTITUTION: A producing method of healthy beef jerky comprises the following steps: preparing a rump of beef or pork and removing fat from the rump with a knife; slicing the formed rump with a thickness of 8~10mm; mixing the sliced meat with mixed seasonings and pigments; aging for 24 hours at 10deg C; drying for 3 hours at 40deg C with a cold air dryer; weighing the dried meat and packaging; vacuum adhering a packing material including mead using a vacuum-packing machine; and sterilizing the vacuum packaged product using a sterilizer at 95deg C for 20 minutes.