Abstract: In this study, fresh beef as the main raw material, by adding lemon, chili pepper and chili powder to the basic formula, the processing process of lemon spicy flavor beef jerky was optimized and the quality of the products was analyzed with single factor and orthogonal experimental methods. The test results showed that the best process parameters of lemon spicy flavor beef jerky were lemon 50%, chili pepper 1.5% and chili powder 2%; the overall sensory score of beef jerky was the highest, 74.5, significantly higher than the control group（P<0.05）. The product production rate was 38%, the basic nutrient moisture content was 15.31%, protein content was 62.12%, fat content was 9.94% and pH 5.03. By systematically optimizing the formula and process of lemon spicy flavor beef jerky, the research not only provides theoretical framework to guide the flavor design of spicy meat products, but also promote the upgrading of the traditional beef jerky industry to the functional direction through the establishment of quantifiable processing parameter system.

Key words: beef jerky, lemon, spicy, processing technology