The origin of beef jerky

The origin of beef jerky, in real life, beef jerky is a common snack in our daily life, and the taste of beef jerky is also very authentic, so many people like to eat beef jerky, so let's share the origin of beef jerky with you.

The origin of beef jerky 1 the first legend:

Originated from Qin Shihuang's army, Qin Jun went out with beef jerky in a battle. Because of its small size and light weight,

Chi can eat while marching and maintain good physical strength, so he won the fighter plane and won a great victory. The King of Qin was overjoyed when he learned of it, and extended it to the whole army, which made Qin Jun's combat power unstoppable and eventually unified the whole country. So the beef jerky made by Qin can be regarded as the originator of beef jerky.

The second legend:

The reason that originated from Confucius is that the "tuition fee" charged by Confucius when he received his disciples in Lu was "ten pieces of beef jerky", which was indeed recorded in the literature of the Spring and Autumn Period.

The third legend:

The Mongolian army, which originated from Genghis Khan, is similar to the army of Qin Shihuang: Khan's army slaughtered cattle for meat, dried them for food, fought soldiers and provided supplies for the army. The land it acquired was imitated, and the method of drying was spread all over the world.

It is reasonable to regard beef jerky as "military food" and "private school tuition", but it is far-fetched to say its origin. These legends are just "cultural creations" of later generations. Beef jerky really originated from the simple cognition of human ancestors to nature.

In the slow hunting life of ancient ancestors, they often get larger prey, and fresh meat can't be eaten for a while, so we need to find ways to preserve it. Making fresh meat into dried meat is the most common way for primitive people to keep the dried meat trading network. The current archaeological findings also prove that primitive tribes everywhere have evidence of making dried meat to preserve their prey, even before humans used fire. Therefore, beef jerky does not originate from a certain place or person, but from the simple cognition of human ancestors to nature.

Nutritional value of beef jerky.

Beef jerky is also called "air-dried beef" and "air-dried beef jerky". As mentioned above, beef jerky originated from ancient hunters who kept their prey and were easy to carry. Nowadays, beef jerky is mostly marinated with beef, which is rich in nutritional value. Although beef jerky is dehydrated compared with fresh beef, there are food additives in the production process.

However, the nutritional loss of beef jerky produced by regular manufacturers is not great, which means that the animal protein of beef jerky is not very different from that of fresh beef. Moreover, beef jerky has various tastes, meets the tastes of friends and is convenient to carry. This is its advantage. Therefore, as long as you choose beef jerky produced by regular manufacturers, you don't have to worry too much that the nutrition is not as good as fresh beef.

Dried beef contains many minerals and amino acids needed by human body, which not only keeps the chewiness of beef, but also has the characteristics of long-term preservation, so it is deeply loved by people.

The origin of beef jerky 2 Inner Mongolia prairie is a natural grassland pasture. The grass is rich and the cattle and sheep are fat. Mongolian herdsmen living here have the habit of drying beef jerky for generations.

Tracing the historical origin of beef jerky

The first legend: Qin Jun stole beef jerky in a battle, which originated from Qin Shihuang's army. Because of its small size and light weight, Qin soldiers can eat when marching and maintain good physical strength, so they won the fighter plane and won a great victory. When the King of Qin learned about it, he extended it to the whole army, which made Qin Jun's combat power unstoppable and eventually unified the whole country. Therefore, Qin Jun's beef jerky can be regarded as the originator of beef jerky.

The second legend: The reason that originated from Confucius is that the "tuition fee" charged by Confucius when he received his disciples in Lu was "ten pieces of beef jerky", which was recorded in the Spring and Autumn Period of our country.

The third legend: The Mongolian army originated from Genghis Khan is similar to the army of Qin Shihuang: the Khan army, slaughtering cattle for meat, drying them for food, fighting against fighters, feeding the army and acquiring land, all of which are imitated, and the method of drying them has spread all over the world.

In China, beef jerky itself is the second largest meat food in China, second only to pork. However, as far as its nutritional value is concerned, the content of protein in beef is higher than that of protein in pork, with low fat content and delicious taste, which is deeply loved by people. Beef jerky enjoys the reputation of "pride of meat".

Dried beef is the essence of beef, which contains many minerals and amino acids needed by human body. It is very effective in invigorating spleen deficiency, qi and blood, strengthening bones and muscles and eliminating fatigue. Moreover, Inner Mongolia beef jerky not only maintains the chewy characteristics, but also is easy to preserve and not easy to deteriorate.

On the basis of retaining traditional handicrafts, air-dried beef jerky in Inner Mongolia is selected from beef steak sour beef, combined with modern technologies such as ingredients, curing, air-drying and frying. Standard technology, scientific ingredients and unique flavor.

Herdsmen traditionally rely on natural forces, but with the increase of market demand, they no longer rely solely on wind as in the past.

They will cut the best beef into strips, then hang them near the stove in the northeast, and then dry the beef jerky while heating the house. The beef jerky made in this way is very similar to the traditional beef jerky and is more hygienic.

Some herders will open a separate room to cook beef jerky for relatives and friends. This kind of beef jerky is rare in the market.

[hint]

Although beef jerky is good, it is not suitable for eating more and is easy to indigestion. No matter how good beef jerky is, it can't compare with fresh beef. In the past, herders had no choice but to keep fresh.

The origin of beef jerky 3 Will eating beef jerky make you fat?

Beef jerky is very rich in nutrition, and the human body needs a variety of minerals and amino acids in beef jerky, so eating beef jerky can not only replenish energy for the body, but also bring health care effects, so eating too much beef jerky will not cause us to gain weight.

Dried beef is generally dried meat marinated with beef and other seasonings.

Dried beef usually has three names: air-dried beef, air-dried beef and beef jerky. Beef jerky comes from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition. Known as "Genghis Khan's military food."

Beef is the second largest meat food in China, second only to pork. Beef is delicious because of its high protein content and low fat content.

It is deeply loved by people and enjoys the reputation of "being favored in meat". Beef jerky is beef jerky, which is cured with beef in Inner Mongolia. Dried beef contains a variety of minerals and amino acids needed by human body, which not only maintains the chewiness of beef, but also does not deteriorate for a long time.

The production of beef jerky should first choose the first-class raw materials, followed by the production technology and production time. When drying, we should also consider the sunshine time, and the process must be strictly controlled.

Method for make air-dried beef jerky

Ingredients: beef from cattle is selected, and Mi Long, cucumber strips and cucumber strips (all the meat on the buttocks of cattle) are the main ingredients.

Ingredients: salt, onion, ginger, sugar, peanut oil, etc.

Pickling first, then air drying. Because of the special geographical environment and dry climate in Inner Mongolia, it is easy to dry.

1, remove the fascia from the selected beef and use the slicer as a strip. Salt, onion, ginger, sugar, etc. Mix in a small bowl and marinate the meat;

2./kloc-After 0/2 hours, hang the meat on an iron shelf and put it in a ventilated place. According to the degree of air drying in different regions and seasons,/kloc-0 can be used for 3 days. The air in Inner Mongolia is dry, which can reduce the drying time;

3. Remove the meat strips and cut them into pieces of four or five centimeters. Put the wok on the fire and pour the peanut oil into the hot pot. When it is 40% hot, add dry beef and fry it for about 3 minutes (the oil temperature should not be too high), and remove and drain the oil;

4. When it is cooked, it can be loaded.