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What is Emin dried meat? Authentic Xinjiang Emin Specialty: Emin Dried Meat
Content Summary:Do you want to know what Emin Dried Meat is? This article is a detailed introduction to the Xinjiang Emin specialty - Emin Dried Meat. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Emin Dried Meat. The full text takes about 5 minutes to read, mainly including the basic introduction of Emin Dried Meat and its nutritional value? What are the product characteristics of Emin dried meat? How did the history of Emin dried meat come about? The production method of Emin dried meat, etc
Basic Introduction to Ejin Dried Meat
Dried meat mainly refers to wind dried beef. In history, dried meat was a popular meat in the agricultural and pastoral areas of northern Xinjiang, such as Tacheng, during the autumn and winter seasons. In recent years, driven by the tourism economy, dried meat has not only been served on the tables of major restaurants, but has also become one of the characteristic meat products consumed throughout the four seasons in northern Xinjiang, attracting tourists from all over the world
What is the nutritional value of dried meat in Emin County?
In history, Tacheng Emin air dried meat includes air dried beef, air dried horse meat, air dried lamb meat, etc. The time for making air dried meat is generally in autumn. Autumn is not only the period when livestock are the fattest, but also the season when a large number of livestock are on the market. The key is that the air dried meat made in autumn has the right balance of fat and lean, and the taste is excellent. Therefore, wealthy households in Emin have to produce a large amount of dried meat every autumn, and some households' dried meat can even be eaten until the following autumn. At present, dried meat on the market generally refers to wind dried beef, and there is no fixed production time
The production method of Emin dried meat
is roughly as follows: After slaughtering the cow, cut the beef leg into strips, then sprinkle varying amounts of salt, garlic powder, etc. and wrap it in the cowhide, and let it sit for more than two days. After the seasoning is seasoned, the beef can be taken out and dried on the shelf. Once the beef is semi dried and air dried, it is ready for sale
In history, Tacheng Emin air dried meat includes air dried beef, air dried horse meat, air dried lamb meat, etc. The time for making air dried meat is generally in autumn. Autumn is not only the period when livestock are the fattest, but also the season when a large number of livestock are on the market. The key is that the air dried meat made in autumn has the right balance of fat and lean, and the taste is excellent. Therefore, wealthy households in Emin have to produce a large amount of dried meat every autumn, and some households' dried meat can even be eaten until the following autumn. At present, dried meat on the market generally refers to wind dried beef, and there is no fixed production time
The production method of Emin dried meat
is roughly as follows: After slaughtering the cow, cut the beef leg into strips, then sprinkle varying amounts of salt, garlic powder, etc. and wrap it in the cowhide, and let it sit for more than two days. After the seasoning is seasoned, the beef can be taken out and dried on the shelf. Once the beef is semi dried and air dried, it is ready for sale