Guoluo Snow Mountain Beef jerky [Qinghai Guoluo specialty]

What is Guoluo Snow Mountain Beef jerky? Authentic Qinghai Guoluo specialty: Guoluo Snow Mountain beef jerky

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

Basic introduction of Guoluo Snow Mountain beef jerky

Guoluo beef jerky is made from fresh yak meat, which is boiled in white water, cut into small pieces, and then stir fried and dried with Sichuan pepper powder, curry powder, monosodium glutamate, cooking wine, sugar, salt and other seasonings. Yak, also known as bison or "Zhong" in Tibetan, is a cold resistant animal unique to the Qinghai Tibet Plateau, with a bulky and robust body. It is mainly distributed in the the Himalayas and Qinghai Tibet Plateau, where people are rarely seen, the air is thin between 4000 and 4500 meters above sea level, and the mountains and mountains are covered with snow all the year round. The wild yak is fierce in temperament, and people generally dare not touch it easily. If they get angry, they will rush up with 10 times the strength of the bull, and sometimes knock over the car. Wild yaks are national first-class protected animals and are mammals that live at the highest altitude in the world

Energy 307 kcal; 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 milligrams

Beef is the second largest meat food in China, second only to pork. Beef has a 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

Method for making Guoluo Snow Mountain beef jerky

(1) Raw material preparation: Use beef that has passed health and quarantine inspection, remove fatty muscle film, broken bones, etc., and cut it into small pieces of 1-1.5cm

(2) Soaking: Soak beef in circulating water for 24 hours to remove blood and reduce gamey taste

(3) Boiling: add ginger, fennel and water (subject to immersion of meat) into the pot, heat and boil, then add meat to keep slightly boiling, and boil until there is no blood water in the meat center. This process takes 1-1.5 hours

(4) Cooling and slicing: After cooling the meat, cut it into thin slices of 3-5 mm, paying attention to slicing along the direction of the meat fibers

(5) Braised: Filter the meat soup with gauze and put it into a braised pot. Add salt, soy sauce, sugar, five spice powder, and chili powder in proportion. After heating and boiling, put the meat slices into the pot, turn on the steam valve and cook on high heat for 20 minutes, then simmer on low heat for 30 minutes, constantly stirring while cooking. Add monosodium glutamate and yellow wine 10 minutes before serving, and after serving, put them in a drain pan to drain the soup. This process takes 1 hour

(6) Baking: Using a reciprocating tunnel drying room with a total of 6 floors, the suitable temperature for baking is 85-95 ℃, and the time is about 1 hour. Pay attention to timely elimination of water vapor

(7) Packaging: Separate the large and small pieces first, sell the large pieces in bulk, and package the small pieces in packaging bags before selling. Be careful to avoid secondary pollution