Wuzhou Beef (a specialty of Mengcheng, Anhui)

Introduction to Wuzhou Beef

"Wuzhou" products were originally produced by Mengcheng Wuzhou Food Industry Co., Ltd. After being acquired and expanded by Yurun Group, the company will become the largest and most professional beef processing enterprise in the country

What is the nutritional value of Wuzhou beef

Beef is rich in protein. Its amino acid composition is closer to human needs than pork. It can improve the body's resistance to disease. It is particularly suitable for people who grow and develop, and who are recuperated after surgery or illness in terms of blood loss and tissue repair. Eating beef in cold winter has a warming effect on the stomach and is a great tonic for the cold winter. Traditional Chinese Medicine believes that beef has the functions of nourishing the middle and qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and relieving wind, and stopping thirst and salivation. Suitable for people with sunken qi, short qi, weak body, soreness and weakness of muscles and bones, chronic anemia, and yellow and dizzy faces

How did the history of Wuzhou beef come aboutThe company was founded in 1980, and its product craftsmanship originated from the 3000 year old folk tradition of beef jerky workshop production methods, gradually formed through factory transformation. In 1985, Anhui Provincial Native Produce Import and Export Company led the first transformation of the company to meet export standards. In 1993, Shanghai Subsidiary Food Company led the second transformation of the company, processing "Lifeng" brand beef jerky and supplying it to the Shanghai market. In 1999, we collaborated with contemporary cultural celebrities and famous comedian Niu Qun to become the first beef product enterprise to advertise on CCTV, promoting the "Five Continents" brand nationwide. In 2000, Korean equipment was introduced to improve the steaming and cooking process, and in 2003, Japanese equipment was introduced to update the drying process, achieving the industry's first beef jerky processing assembly line. Raising beef jerky from a traditional food and local specialty to a high-end and fashionable leisure food greatly enriches the content of high-quality life for the newly affluent class

Method of making Wuzhou beef

Method of making spicy beef jerky

Ingredients:

500g lean yellow beef and 15g ginger. 1000g vegetable oil (150g actual consumption) and 25g cooked sesame oil. 5 grams of five spice powder and 15 grams of white sugar. 5 grams of Sichuan pepper noodles and 5 grams of chili pepper noodles. 25 grams of fermented rice juice and 15 grams of refined salt. 1 gram of monosodium glutamate

Production process:

1. Select lean meat from the hind legs of selected yellow cattle, without contact with raw water, remove the fascia, cut into neat rectangular pieces, and evenly slice them into extremely thin large pieces of meat. Coat the sliced meat with finely ground salt that has been stir fried, roll it into a cylinder, place it in a bamboo basket, and air dry the blood in a well ventilated area. Spread the dried beef on the back of a bamboo basket, place it on charcoal over low heat to dry the moisture, steam it in a cage for half an hour, then cut the beef into 5cm long and 3cm wide slices with a knife, steam it again in the cage for half an hour, and take it out to cool<2. Bring the vegetable oil to a boil, add a small amount of ginger and Sichuan peppercorns, and keep the oil pan away from the heat. After 10 minutes, put the oil pot back on heat and remove the ginger and Sichuan peppercorns. Then evenly spread the beef slices on the mash and deep fry them in the oil pan, stirring gently with a strainer while frying. Once the beef slices are fully fried, remove the pot from the heat and remove the beef slices

3. Leave 50 grams of cooked oil in the pot, then put it on the heat and add fermented rice sauce, five spice powder, white sugar, chili powder, and Sichuan pepper powder. Add beef slices and stir fry well. After removing from the pot, add monosodium glutamate and cooked sesame oil. Mix well and let cool to serve

Beef jerky selection:

1. Try to choose less naked beef jerky in summer. Naked food does not indicate the production and shelf life, and is also most likely to be contaminated twice or even multiple times during the sales process

3. Generally, do not choose beef jerky with high humidity, as the higher the humidity, the easier it is to breed bacteria<4. Carefully check whether the label labeling is complete and detailed. Choose high-energy beef jerky and try not to consider products that do not indicate nutritional content