Hand-shredded beef jerky

[0041] (1) Submerge 500 parts by mass of beef tendon meat in a saline solution with a mass fraction of 30% and a temperature of 30°C, take it out after immersion for 10 minutes, and wash it three times with warm boiling water at 30°C to obtain sterilized Beef Shank;

[0042](2) Immerse the sterilized beef tendon meat prepared in step (1) in boiling water at 60°C for 5 minutes, take it out, then put it in boiling water at 100°C, blanch it for 2 minutes, take it out and pour it in cold boiled water Wash 3 times, then place in blast drying oven, dry at 80°C for 60 minutes, take it out and cool to room temperature, wrap it with plastic wrap and place it in a refrigerator at 2°C for 6 hours to prepare pretreated beef tendon meat;

[0043] (3) cutting the pretreated beef tendon meat obtained in step (2) into beef strips with a length of 100 mm, a width of 20 mm and a thickness of 20 mm along the lines of the muscle;

[0044] (4) Put the beef barcodes prepared in step (3) into a row an

[0055] (1) Submerge 500 parts by mass of beef tendon meat in a saline solution with a mass fraction of 35% and a temperature of 37°C, take it out after immersion for 15 minutes, and wash it with warm boiling water at 35°C for 4 times to obtain sterilized Beef Shank;

[0056] (2) Immerse the sterilized beef tendon meat prepared in step (1) in boiling water at 70°C for 8 minutes, then put it in boiling water at 100°C, blanch for 3 minutes, take it out and pour it in cold boiled water Wash 4 times, then place in blast drying oven, dry at 80°C for 80 minutes, take it out and cool to room temperature, wrap it with plastic wrap and place it in a refrigerator at 4°C for 8 hours to prepare pretreated beef tendon meat;

[0057] (3) cutting the pretreated beef tendon meat obtained in step (2) along the grain of the muscle into beef strips with a length of 150mm, a width of 25mm, and a thickness of 25mm;

[0058] (4) Put the beef barcodes obtained in step (3) into a row and roll them with

[0069] (1) Immerse 500 parts by mass of beef tendon meat in a saline solution with a mass fraction of 40% and a temperature of 40°C, take it out after immersion for 20 minutes, wash it with 40°C warm water for 5 times, and obtain sterilized Beef Shank;

[0070] (2) Immerse the sterilized beef tendon meat prepared in step (1) in boiling water at 80°C for 10 minutes, take it out, then put it in boiling water at 100°C, blanch it for 5 minutes, take it out and pour it in cold boiled water Wash 5 times, then place in blast drying oven, dry at 80°C for 90 minutes, take it out and cool to room temperature, wrap it with plastic wrap and place it in a refrigerator at 8°C for 10 hours to prepare pretreated beef tendon;

[0071] (3) cutting the pretreated beef tendon meat obtained in step (2) into beef strips with a length of 200 mm, a width of 30 mm and a thickness of 30 mm along the lines of the muscles;

[0072] (4) Put the beef barcodes obtained in step (3) into a row and roll them wit