The basic introduction of Naiman Banner Baiyin beef jerky: Beef jerky is usually divided into three types: air dried beef (raw beef air dried), air dried beef jerky (raw beef air dried and cooked), and beef jerky (cooked first and then air dried). Beef jerky originates from the war grain of Mongolian cavalry (dried beef cattle), which is easy to carry and rich in nutrients. Known as the 'marching grain of Genghis Khan'
Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "the prince of meat". Beef jerky, also known as dried beef jerky, is a type of meat jerky made by marinating yellow beef; Beef jerky contains various minerals and amino acids that the human body needs, which not only maintain the chewy flavor of beef, but also prevent it from spoiling over time. The production of beef jerky first requires the selection of high-quality raw materials, followed by the production process and time. When drying, the duration of sunlight must also be considered, and every process must be closely monitored
What is the nutritional value of Naiman Banner Baiyin beef jerkyBeef jerky contains various minerals and amino acids that the human body needs, which not only maintain the chewy flavor of beef, but also prevent it from spoiling over time. The nutritional energy per 100 grams of beef jerky is 307 kilocalories; 55.6 grams of protein; 8 grams of fat; 15 grams of carbohydrates; Cholesterol 120mg; Thiamine 0.06 milligrams; Riboflavin 0.26 milligrams; Niacin 15.2 milligrams; 43 milligrams of calcium; Phosphorus 464 milligrams; Potassium 510 milligrams; Sodium 412.4 milligrams; Magnesium 107 milligrams; Iron 15.6 milligrams; 7.26 milligrams of zinc; Selenium 9.8 micrograms; Copper 0.29 milligrams; Manganese 0.19 milligramsThe above data is referenced from the "Chinese Food Composition Table (2002)" written by the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention. The above data is for reference only and cannot be used for other purposes3. Beef contains carnitine. Chicken and fish have low levels of carnitine and creatine, while beef has high levels. Carnitine is mainly used to support fat metabolism and produce branched chain amino acids, which play an important role in muscle growth for bodybuilders 1. Cut the beef into small pieces, not too finely, 1-2 centimeters square is enough. Mix soy sauce, Sichuan pepper powder, star anise, cinnamon, Daxiang, cloves and other spices and marinate for 2 hours. Avoid adding salt<2. Add water to the pot and heat it up. Once the water boils, add a mixture of diced beef and spices. Cook over high heat for 20 minutes and then simmer over medium heat for 10 minutes to remove fat from the beef 3. Heat up the cooking oil in another pot (not too little, the diced beef absorbs a lot of oil, otherwise it will stick to the pot), and add 3 tablespoons of sugar to make it better. Add diced beef, new star anise, cloves (when I say new, I don't mean soaked together just now), and Sichuan peppercorns. Stir fry and add a little soy sauce and spicy sauce. Then keep stir frying, keep stir frying, and it feels quite dry. Add a little salt and start cookingHow does the history of Naiman Banner Baiyin beef jerky come from
The production method of Naiman Banner Baiyin beef jerky