Abstract：Take the fresh beef and the Houttuygnia cordata Tbunb as he main material, this paper studied the quantity of the Houttuygnia cordata Tbunb,the time of cooking and drying the beef jerky which play an important effect on the qulity of the beef jerky. The optimal technology conditions for beef jerk were determined through the orthogonal experiment.When the propotion of the the Houttuygnia cordata Tbunb and the beef is 3:10,the time of cooking is 35min and the drying time is 6h,the qulity of the product is the best.
2006, Vol. 20 
