PURPOSE: A producing method of meat jerky is provided to improve the chewiness of the jerky using nuts, sunflower seeds, pumpkin seeds, and ground meat. CONSTITUTION: Meat jerky comprises the following: 80 parts of ground beef by weight； 20 parts of ground port by weight； 35 parts of one or more ingredients by weight selected from nuts, sunflower seeds, and pumpkin seeds； and 15 parts of seasonings by weight. A producing method of the meat jerky comprises the following steps: thawing and grinding frozen meat； adding the ingredients selected from the ground nuts, sunflower seeds, or pumpkin seeds into the ground meat, and kneading the mixture using 35-45°；C purified water for 1-2 hours； tumbling the obtained mixture； adding the seasonings into the mixture before aging； molding the aged mixture； firstly drying the molded mixture at 72-77°；C for 7-10 hours, and firstly freezing the dried mixture； slicing the frozen mixture, and secondly dying the sliced mixture at 70-72°；C for 30 minutes； and secondly freezing the mixture. [Reference numerals] (AA) Frozen meat； (BB) Thawing； (CC) Grinding raw meat； (DD) Preparing nuts； (EE) Grinding/roasting the nuts； (FF) Mixing/tumbling； (GG) Aging； (HH) Molding(mold)； (II) Firstly drying； (JJ) Firstly freezing； (KK) Slicing； (LL) Secondly drying； (MM) Secondly freezing； (NN) Packaging； (OO) Seasoning본 발명에 의하여, 육포를 제조함에 있어서, 냉동육을 해동 및 분쇄하는 단계； 분쇄된 원료육을 분쇄된 견과류, 해바라기시, 및 호박씨로 이루어지는 군으로부터 선택되는 1종 이상을 반죽하는 단계； 상기 단계에서 제조된 반죽을 혼합하고 텀블링하는 단계； 상기 단계에서 텀블링된 혼합 반죽에 양념을 첨가하는 단계； 상기 양념이 첨가된 혼합 반죽을 숙성하는 단계； 상기 혼합 반죽을 성형하는 단계； 상기 혼합 반죽을 1차 건조하는 단계； 상기 혼합 반죽을 1차 냉각하는 단계； 상기 혼합 반죽을 슬라이싱하는 단계； 상기 슬라이싱된 혼합 반죽을 2차 건조하는 단계； 및 상기 2차 건조된 혼합 반죽을 2차 냉동하는 단계로 이루어지는 견과류를 포함하는 육포의 제조방법이 제공된다
