Kanas beef jerky [a specialty of Burqin, Xinjiang]

What is Kanas beef jerky? Authentic Xinjiang Burqin specialty: Kanas beef jerky

Content summary:Do you want to know what Kanas beef jerky is? This article is a detailed introduction toXinjiang Burqin specialty - Kanas beef jerky. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Kanas beef jerky. The full text takes about 4 minutes to read, mainly including the basic introduction of Kanas beef jerky and its nutritional value? How does the history of Kanas beef jerky come about? The production method of Kanas beef jerky, etc

Basic introduction of Kanas beef jerky

Xinjiang Burqin specialty, Meite spicy beef, selected from free range local cattle in Altay, with delicate and chewy meat and a lingering aftertaste

Beef is rich in protein, and its amino acid composition is closer to human needs than that of pork. It can improve the disease resistance of the body, and 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

Tracing back to the history of beef jerky, as early as Genghis Khan established the Mongol Empire, Mongolian cavalry had an inseparable bond with beef jerky. "They only drank horse milk or slaughtered sheep as food when they went in and out. As long as there was water grass for horses and livestock to eat, Mongolians could be self-sufficient. After slaughtering a cow, a hundred or ten kilograms of beef were dried and twisted into foam, only a dozen pounds of meat foam was left on the back of the bag. As long as there was water, they could drink it. Even if there was a shortage for a while, they could still use hunting as a supplement. In combat, Mongolian cavalry relied on horses and livestock for supplies, which greatly reduced the logistical burden of the army's movement. Beef jerky... Expeditionary warfare plays a very important role. Grassland herders have had the custom of drying beef jerky since ancient times, which is a food for entertaining distinguished guests. Only when distinguished guests come are they willing to take it out and cook it.

Method of making Kanas beef jerky

1. Cut the meat into pieces. Cut beef chunks into beef strips, remove fat and fascia, and marinate them<2. Hang the marinated beef strips in a drying room and let them air dry naturally for 18-24 hours<3. Trim and air dry beef strips

4. Sort carefully according to the specified length<5. Cut beef jerky and pack it into baking trays<6. Place it on the grill and push it into the oven

7. Pack the beef jerky that has been tested well into molds and vacuum package it.

8. Automatic vacuum packaging machine

9. Sterilization. Perform high-temperature sterilization on vacuum packaged beef jerky

10. Inspection. Strictly control the quality and conduct spot checks in proportion