ε- polylysine Instructions beef jerky products currently exists low water activity, the extensive use of preservatives and other issues. Study of a new preservative ε- polylysine Complex as beef jerky and preservative effect. Orthogonal experimental study ε- polylysine, glycine, and consumption of alcohol complex preservative effect. The results show that ε- polylysine 0.2 g / kg, glycine 15 g / kg, consumption of alcohol 15 mL / kg compound preservatives, beef jerky cultured 28 d at 37 ℃, the total number of colonies was 7.6 × 10 3 cfu / g, lower than the standard value, moisture content of 18.3%. With this composite preservative beef jerky product shelf life and organoleptic qualities has obvious advantages over existing products. The above experiment was conducted under laboratory conditions, your company can refer to the above method combines the characteristics of their products formulated to prolong the shelf life of meat additives, so be enlarged production. Recommended use: a: Spraying: polylysine arranged above complex alcohol solution, the surface can be sprayed on the meat, also can be used with natamycin use efficiency. Two: Add marinade inside: (1) re-cook: every kilogram of beef Ding added 500 mL of broth, add ingredients to boil 15 min, added preservative complex, control the temperature is about 88 ℃, boiled for 60 min to close juice. Remove, drain, and weighed. (2) Drying: Preheat the oven to 100 ℃, the beef into small baking pan and bake 30 min, then bake 60 min at 75 ℃. (3) Packaging: aluminum foil composite film bag sealed packaging. We manufacturers have professional technical staff, if the problem can always contact us.