Commercial and Industrial Food Dehydrator Manufacturer Since 1994

how to make beef jerky in an oven, or better yet, a food dehydrator - how to make a food dehydrator

by:IKE Food Machinery     2019-12-28
how to make beef jerky in an oven, or better yet, a food dehydrator  -  how to make a food dehydrator
Can you make beef jerky in an ordinary home oven?
Yes, the home oven can be used as a temporary food dehydrator.
Food dehydration basically requires two basic elements;
Heat and airflow.
These two elements work together to remove moisture from food.
When the heat heats the food, its moisture is released and evaporated into the air.
To dehydrate food in the oven, you simply place the food on the wire rack of the oven, heat it, and leave the oven door a little half open for air and moisture to drain.
You can also place a fan next to the open oven door to provide some air circulation.
The basic preparation steps for making dried meat are as follows: o select a piece of lean meat, trim all the fat, and cut the trimmed meat into strips of 1/8 to 1/4 thick.
The slices can be made from grain or grain.
O if needed, the meat strips can be marinated with sauce and seasoned with spices, salt and pepper.
O Department of Agriculture (USDA)
It is recommended to heat the meat strip to a temperature of 160 degrees Fahrenheit before dehydration (
71 degrees Celsius).
S. Department of Agriculture recommends this step to eliminate any harmful bacteria that may be present in raw meat.
According to the US Department of Agriculture, research has shown that harmful bacteria can survive at a temperature of 140 degrees Fahrenheit (
60 degrees Celsius).
The US Department of Agriculture specifically recommends preheating beef jerky before dehydration.
O maintain a constant drying temperature between 130 and 140 degrees F (
54 to 60 degrees Celsius).
Advantages of dehydrated food in the oven include:)
A simple and practical experimental method for food dehydration B)
Assuming the oven is available, there is little extra investment required.
However, there are indeed shortcomings in dehydration with an oven, including:)
Lack of air flow in the oven, air flow is an important part of food dehydration and may lead to improper dehydration of food, growth of bacteria and microorganisms, and premature deterioration of food . )
Considering the size and cost of the oven, the efficiency of energy use is low (
It is estimated that keeping the oven door open will require the oven to work 25% to 30% to maintain the required oven temperature), c)
The inherent danger of the oven door being kept open during use, especially if you have young children, d)
Heat from the open oven door heats the surrounding area
If it's spring or summer or you live in a warm climate, it's not that good, e)
Some old ovens cannot set the temperature below 200 degrees Fahrenheit (
93 degrees Celsius)and f)
Your oven will obviously have no Commission in a few hours.
The food dehydrator is designed to provide a constant ideal drying temperature, combined with heated air circulating through a blower or fan.
Therefore, the two main components of food dehydrationheat and air -
It can be controlled by dehydration device.
The advantages of food dehydrator include:)
A more efficient unit and space available, B)
Temperature control that can accurately keep the required drying temperature constant, c)
A fan of circulating air to remove moisture and d)
More efficient dehydration processing time.
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