Huling beef jerky [Zhejiang Rui'an specialty]

What is Huling beef jerky? Authentic Zhejiang Rui'an specialty: Huling beef jerky

Content summary:Do you want to know what Huling beef jerky is? This article is a detailed introduction toZhejiang Rui'an specialty - Huling beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Huling beef jerky. The full text takes about 6 minutes to read, mainly including the basic introduction of Huling beef jerky and the product characteristics of Huling beef jerky? The production method of Huling beef jerky, etc

Basic introduction of Huling beef jerky

Huling beef is widely recognized as delicious. Huling yellow cattle, also known as "Ouyue fat yellow cattle", is known as one of the "Four Great Cattle in Central China". Huling yellow cattle eat wild grass in the fields and drink clear springs underground, so the meat they produce is very fresh and tender, and the taste is also very pure

The beef from Huling has a unique freshness and sweetness, tempting people to take another slice after finishing it. The taste is strong, fragrant, and chewy, making people salivate while chewing

Take pure lean meat from fresh pig hind legs as raw material, remove the tendons and ties, cut into thin slices (about 12 pieces per kilogram), and mix in a solution of wine, vinegar, salt, and spices overnight. After the flavor is in, heat the pot over high heat, add the cured meat and its seasoning sauce, add a little water and bring to a boil, simmer on low heat until tender, then use high heat to collect the soup. After the wine is dry and the vinegar has dried, tie it up with a rope and hang it in a ventilated and cool place to dry and store it for food

The flavor of the secret aged soup is infused into every inch of the meat, but the overall spice flavor does not steal the limelight. The most intense flavor is still the meaty aroma of the yellow beef itself. After being roasted and air dried over low heat, the beef jerky is firm but still retains a little bit of humidity, preventing it from becoming too dry and too dry, which makes people lose the pleasure of chewing meat

Method of making Huling beef jerky

1. Preparation of raw meat

Generally, fresh lean meat is selected for beef jerky processing, with the front and back legs of cattle being the best.

. After removing the skin, bones, tendons, fat, and muscle membrane from the raw meat, cut it into about one pound pieces along the muscle fibers, soak them in clean water to remove blood and dirt, drain them, and set them aside

2. Initial cooking

Boil the cleaned and drained meat pieces in boiling water, using the amount of water to cover the meat pieces. The initial cooking time varies with the tenderness of the meat and the size of the meat pieces. It is advisable to have a pink and bloodless cut surface. This process is very important. Do not cook for too long, otherwise it will cause the meat pieces to lose too much water, shrink tightly, and make it difficult for the soup ingredients to be absorbed by the meat in the future, thereby reducing the yield. After removing the meat chunks, filter the soup and set it aside

3. Cut into cubes (slices, strips)

After cooling, the meat pieces can be sliced into cubes, slices, strips, and other shapes in a slicer according to the process requirements. Regardless of the shape, it is required to be uniform in size

4. Recooking and juicing

Put the cut diced meat (slices, strips) into the soup and cook it to further ripen and enhance its flavor. After boiling on high heat, as the amount of soup ingredients decreases, the heat should be reduced to prevent the pot from burning. It is especially important to note that cooking wine and MSG should be added when the juice is about to be harvested. Cooking wine can be divided into two parts, once in the early stage of re cooking and once when the sauce is about to finish. Generally, simmer for one to two hours until the sauce is almost dry before starting the pot

5. Dehydration

The conventional dehydration method for beef jerky is baking. The semi-finished jerky that has been juiced is spread on a wire mesh sieve and placed on a sieve car to enter the drying room for baking. Drying rooms are generally large in volume and have uneven internal temperatures. The mastery of sieving and flipping during the baking process is very important and largely depends on experience

6. Cooling and packaging

Baked beef jerky is usually spread and dried in a clean room, using natural cooling. If necessary, filtered air should be used to prevent dust and bacteria from entering the drying room. The room temperature in the drying room is generally not higher than 20 ℃, and the relative temperature is below 50%

7. Insulation Test

Place the product in a 37 ℃ constant temperature warehouse for 72 hours of insulation. If the bag expansion rate is less than 0.3%, it is allowed to leave the factory and be sold on the market

8. Sensory inspection

The product has elasticity, firmness, and a certain degree of biting force when touched. Sliced black yellow, with the inherent taste and aroma of beef jerky