What are the tips for promoting beef jerky in supermarkets? Be specific~

Air-dried beef was once a grassland delicacy unique to the Mongolian people. As early as when Genghis Khan established the Mongol Empire, the Mongolian cavalry had an indissoluble bond with beef jerky. They only drank horse milk or slaughtered sheep for food. As long as there is water and grass for horses and livestock, the Mongols can be self-sufficient. After a cow is slaughtered, the 100 kilograms of beef is dried and only weighs a dozen kilograms. It is bagged and carried on the body, so it can be eaten at will. Even if it is temporarily lacking, it can be supplemented by hunting. During the campaign, the Mongolian cavalry relied on horses and livestock for supplies; this greatly reduced the logistics of the army's marching baggage. Fierce horses, scimitars, and beef jerky were Genghis Khan's three magic weapons in the expedition. Beef jerky played an important role in the expedition, so air-dried beef was known as "Genghis Khan's expedition food."

"Prairie Tianjiao" air-dried beef series products use only 30 kilograms of beef from each head of improved cattle in Horqin grassland as the raw material for beef jerky. They are trimmed, pickled, air-dried and roasted through scientific methods. It is refined through multiple processes and combined with traditional recipes. Due to its unique production process, grassland ox hind leg meat is the best choice, with clear texture and good meat elasticity, making the jerky taste more fragrant, mellow and delicious. This product does not contain any artificial preservatives, has a unique flavor, extremely high nutritional value, high protein, multiple minerals, vitamins, and low fat. It has become the best green food for consumers to entertain, travel, and give as gifts to relatives and friends. What are the tips for promoting beef jerky in supermarkets? Be specific ~ I’ll answer it patiently!

Air-dried beef was once a grassland delicacy unique to the Mongolian people. As early as when Genghis Khan established the Mongol Empire, the Mongolian cavalry had an indissoluble bond with beef jerky. They only drank horse milk or slaughtered sheep for food. As long as there is water and grass for horses and livestock, the Mongols can be self-sufficient. After a cow is slaughtered, the 100 kilograms of beef is dried and only weighs a dozen kilograms. It is bagged and carried on the body, so it can be eaten at will. Even if it is temporarily lacking, it can be supplemented by hunting. During the campaign, the Mongolian cavalry relied on horses and livestock for supplies; this greatly reduced the logistics of the army's marching baggage. Fierce horses, scimitars, and beef jerky were Genghis Khan's three magic weapons in the expedition. Beef jerky played an important role in the expedition, so air-dried beef was known as "Genghis Khan's expedition food."

"Prairie Tianjiao" air-dried beef series products use only 30 kilograms of beef from each head of improved breed cattle in Horqin grassland as the raw material for beef jerky. After scientific research, I hope you will be satisfied! How to make beef jerky, specific materials and methods.

The recipe of Dengying Beef Jerky is introduced in detail, the cuisine and its functions: Private recipes for teenagers, athletes’ recipes, spleen-boosting and appetizing recipes, malnutrition recipes

Taste: clear fragrance, process: making of grilled Dengying Beef Jerky Ingredients: Ingredients: 5000g beef (lean)

Seasonings: 100g salt, 50g white sugar, 50g white wine, 100g sesame oil, 15g pepper, 15g pepper powder, 50g ginger , the characteristics of 10 grams of star anise beef jerky: brownish-yellow and reddish in color, moderate saltiness, melting at the mouth, juicy and juicy, rich in juice, fragrant and delicious, and endless aftertaste. Teach you how to make Dengying Beef Jerky, how to make Dengying Beef Jerky delicious 1. Selection of ingredients: Select the back twist meat and leg meat of beef, with deep red meat color, longer fiber, less fat fascia, and luster and elasticity , beef that is slightly dry on the outside and does not stick to your hands is used as raw material, washed and hung to dry, and cut into pieces weighing about 250 grams.

2. Ingredients: Grind various seasonings into powder and set aside.

3. Sourness removal: Put the meat pieces into a pickling jar and cover it with gauze to allow the meat to release sourness (also called fermentation). It will have a slightly sour taste and will feel sticky to the touch. At this time, take out and cut into pieces with a thickness of no more than 0.2 cm, and mix the seasonings with the meat slices evenly to avoid the spices being mixed evenly or the meat being mashed.

4. Bake: Spread the meat slices on the basket, put them into the oven, and bake at 60 to 70 ℃. When the lower layer is baked until there is no moisture, the meat slices turn from white to black, and then to brown. When it is 80 to 90% dry, move the bottom layer to the middle layer. Generally, you can dry it in the room for 3 to 4 hours before leaving the room, let it cool for 2 to 3 minutes, squeeze the two opposite corners of the dustpan with your hands, and the finished product will naturally fall out.

How to make orange-flavored beef jerky. Detailed introduction to the cuisine and its effects: Private dish, spleen-strengthening and appetizing recipes. Malnutrition recipes

Taste: Sweet and sour. Craftsmanship: Grilled orange-flavoured beef jerky. Ingredients: Ingredients: Beef (later) Legs) 5000g

Seasonings: 75g salt, 100g soy sauce, 100g white wine, 100g cooking wine, 100g concentrated orange juice, 100g ginger, 250g white sugar, 50g cinnamon orange flavor beef Dried characteristics: The finished product is flaky, reddish-brown in color, sweet in the mouth, slightly orangey, soft yet tough, and has a unique flavor. Teach you how to make orange-flavored beef jerky, how to make orange-flavored beef jerky so delicious 1. Select ingredients: Select fresh beef, remove the fascia, and cut the meat into pieces weighing 100 grams.

2. Cooking: Put the beef cubes into the pot, add water and saltpeter, cook over high heat for 30 minutes, cook until cooked, remove, let cool, and cut into shreds. Cut into 0.2 cm thick slices.

3. Stir-fry: Put the sliced ??meat into a pot, add seasonings and 1.5 kg of the original meat soup, and stir-fry over medium heat until the soup is gone and the meat is dry.

4. Drying: The fried meat slices are sent to the oven and dried over low heat until 70% dry, which is the finished product. Tips for making orange-flavored beef jerky: Nitrate, which is a solution of potassium nitrate or sodium nitrate, can turn the cured meat red but is harmful to the human body, so it cannot be consumed in large quantities. The recipe of the new beef jerky is introduced in detail, the cuisine and its functions: Private recipes for teenagers, athletes’ recipes, spleen-boosting and appetizing recipes, malnutrition recipes

Taste: clear fragrance Process: grilled New-style beef jerky Production materials: Ingredients: Beef ( Lean) 5000g

Seasoning: 5g pepper, 50g white sugar, 150g egg white. Teach you how to make new style beef jerky, how to make new style beef jerky delicious 1. Add 30% fat content to Cut the fresh beef into slices about 8 mm thick and put them into the mixing bowl. Then add the rice and roll it into 0.5 mm thick rice flakes, but add salt, sucrose, hydrolyzed vegetable protein, potassium nitrite, black pepper and water to the mixture.

2. Start the mixer and stop when the mixture forms a sticky force. The meat fibers in the mixture are not too short and the rice flakes can be clearly visible in the meat.

3. Use a roller to press the mixture into a corrugated sheet with a sun exposure of 1.5 mm. After moving it to a baking pan, place it in a drying oven with an air temperature of 90°C.

4. Stop drying when the moisture content of the sheet dries to 25%, which takes about 15 minutes.

5. After the product is cooled, cut it into small pieces of 10 mm long and 20 mm wide, vacuum-package with transparent laminated packaging materials, and enter the market as snack food.

Tips - Health tips:

The water activity of dried products is 0.78, not hard, has higher nutritional value than beef itself, and has low fat content.

How to make curry beef jerky with detailed introduction to the cuisine and its functions: Private recipes for teenagers, athletes’ recipes, spleen-building and appetizing recipes, malnutrition recipes

Taste: salty and sweet. Craftsmanship: roasted curry beef jerky. Production materials: Ingredients: 5000 grams of beef (lean)

Seasonings: 150 grams of salt, 150 grams of soy sauce, 500 grams of white sugar, 100 grams of white wine, 25 grams of MSG, 25 grams of curry Features of curry beef jerky : Moderately salty and sweet, slightly spicy, rich, fresh and delicious. Teach you how to make curry beef jerky, how to make curry beef jerky delicious 1. Select ingredients and organize: The raw meat is the best lean meat from fresh beef front and rear legs. Pure lean meat with the fat, tendons, bones and skin removed from the raw meat is washed, drained and cut into pieces weighing about 0.5kg.

2. Initial cooking: Put the meat pieces into the pot, boil with water, skim off the foam from the broth, cook for 1 hour, and remove from the pot when the meat is hard.

3. Chop: After the meat is cool, cut it into slices (2 to 3 cm long, 1 to 1.5 cm wide, 0.5 cm thick) or granules (1.5 cm long, 1.3 cm wide) as needed. .

4. Re-cook: Use the original soup that was originally cooked, add a certain amount of salt, soy sauce and sugar to fully dissolve, then add the sliced ??meat or meat cubes, boil over high heat and then use a small pot. Turn up the heat and stir gently while cooking. When the soup is almost dry, add sugar, curry powder and MSG, stir-fry evenly, and take it out of the pot after all the liquid is absorbed.

5. Drying: Lay the meat slices (grains) flat on the wire mesh or drying screen to cool, do not stack them, and then place them in a drying room or oven, keep them at about 60°C, turn them frequently, and let them cool for about 10 seconds. After 6 hours, the meat slices (grains) will not stick to your hands, and the inside and outside will be dry evenly, which is the finished meat jerky. The finished product yield of beef jerky is 50%.

6. Preservation: The dried meat packaged in plastic bags can be stored in a dry and ventilated place for 3 months. How to make your own beef jerky Tips for making your own beef jerky

Ingredients

Beef shank: 1000

Accessories

Oyster sauce: 1 tsp

Sichuan pepper powder: 1/4 tsp

Five-spice powder: 1/4 tsp

Curry powder: 1/2 tsp

< p> Chili oil: 1 tsp

Sugar: 4 tsp

Salt: 1 tsp

Dark soy sauce: 2 tsp

Light soy sauce: 2 tsps

Sichuan peppercorns: a little

Star anise: 1

Bay leaves: a few pieces

Green onion Ginger: appropriate amount

Specific steps

The first step

1. Soak the beef in water and soak in the bleeding water,

The second step

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2. Put it in a casserole, pour an appropriate amount of water into the pot, add onion segments, ginger slices, star anise, peppercorns, bay leaves and 1 tsp of white wine;

Step 3

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3. Put the casserole on the fire, bring to a boil, then reduce the heat and simmer for 1 hour, then simmer for 20 minutes, turn off the heat, and let the stewed beef cool down;

Step 4

4. Then cut into slices about half a centimeter thick;

Step 5

5. 2 tsp light soy sauce, 2 tsp dark soy sauce, 1 tsp Salt, 1 tsp oyster sauce, 4 tsp sugar, 1/2 tsp curry powder, 1 tsp chili oil, 1/4 tsp pepper powder, 1/4 tsp allspice, add 2 tbsp hot water and stir Evenly, soak the beef slices for more than half a day (turn it up and down halfway);

Step 6

6. Then drain the soup from the beef slices and add the added Take out the tin foil baking sheet (can bake about 1 and a half trays) at 180 degrees for 15 minutes, then turn the meat slices over, place them on the grill and bake for another 20 minutes;

Step 7

< p> 7. Then dry the roasted beef in a dry place for half a day. Illustration of how to make beef jerky, the most authentic way to make beef jerky, beef jerky

For beef, choose lean meat or leg meat, cut it into strips, and then add cooking wine, salt, soy sauce, and pepper , Thirteen Spice, mix large pieces of onion, ginger and garlic, let it sit for three to four hours, then drain the water, bake it in the microwave for 5 minutes, then fry it again, and put it on the plate when it is cooked

< p> What are supermarket product promotions done during summer vacation? Can you be more specific?

Just sell daily necessities and the like! Like shampoo or something! Do publicity and purchase guidance! How to choose meat for beef jerky?

Hin leg meat is preferred, but the tendons should be removed. Does anyone know where I can learn how to make authentic beef jerky? Be specific. Please know!

Homemade beef jerky (can be oven or microwave oven)

Ingredients:

500 grams of fresh beef (500 grams of beef will only be about 400 grams when cooked) ), sugar, salt, Cao Ru dark soy sauce, star anise, cinnamon, etc. are all a little.

Method 1:

1. Cut the boneless fresh beef into large pieces, put it into the boiling water, skim off the foam, and rinse it in clean water. Then cut it into long cubes and put it into a small basin. Put the cooking wine, soy sauce (add more), sugar, and a little salt (you can also leave it out) in the bowl. Mix well and pour it into the basin. Wrap the ginger slices and gauze. Add the cinnamon, pepper, fennel and other seasonings into the basin, mix well, and marinate for about 30 minutes.

2. Put hot water in the pot, pour in the marinated beef slices, cook on high heat for 30 minutes, then reduce the heat to drain the soup in the pot.

3. Put a little oil on the bottom of the oven pan, brush it evenly with a brush, and spread the cooked beef slices in the baking pan. If you like spicy food, you can. Thank you, please adopt! What exactly does a supermarket dumpling promoter do?

Of course, the purpose of promotion is to sell quickly. If you really need to put it in a cold storage, you should keep it warm. How to make beef jerky, how to make beef jerky delicious, and home cooking of beef jerky

1. Cut the beef into pieces, put it into a pot of cold water together with the green onions, and blanch. (After the water boils, continue to cook for two or three minutes. Just spit out the blood foam when you see it.) Remove the beef, rinse it, drain it and set aside. While waiting for the water to boil, we can process the vegetables. Cut potatoes and carrots into hob cubes, slice onions, and slice ginger and garlic

2. Wash the pot, pour an appropriate amount of oil, and add ginger slices after the oil is hot. Sauté garlic slices, star anise, and dried red pepper until fragrant

3. Add beef and stir-fry for about 5 minutes

4. Add beef bones and an appropriate amount of water, the amount of water should cover the beef. After boiling, turn down the heat and simmer for seventy or eighty minutes (you can also use a pressure cooker, which greatly saves time, and it only takes twenty or thirty minutes. I was afraid of the way the thing puffed and puffed, so I didn’t dare to use it)

< p> 5. After the time is up, pick up the beef bones and leave them alone. Add 2 tablespoons of dark soy sauce, 1 teaspoon of white sugar, and an appropriate amount of salt (not too much salt, the dark soy sauce is salty) to the soup, and turn to high heat

6. Take another wok, pour a little oil, Add the carrot cubes, potato cubes, and onions into the pot, add appropriate amount of salt, and stir-fry for about 5 minutes. After stir-frying in this way, the vegetables will be easier to cook and have more flavor

7. At this time, a small part of the soup in the pot has also been reduced. Add the vegetables stir-fried in step 6 and continue to stew. Stir it from time to time to prevent it from sticking to the pot. If you like rice with soup, don't let the sauce become too dry at the end, you can leave a little bit. Before serving, grind some black pepper and sprinkle on it. You can also sprinkle some green onions to decorate