Type, this is the primary factor affecting the quotation of beef jerky. As all the brothers who have bought beef jerky know, beef jerky is divided into dry, semi-dry and semi-wet. Now there is no unified standard in the country, and the company implements it according to the company's self-reliance standard or industry standard. The moisture content of completely dried beef jerky is below 15%, that is to say, it takes at least 6 kg of beef to produce one kg of beef jerky. The hind leg meat in shopping malls is usually around 30 yuan, with a share of 6 1, so the cost of bare beef per kg of beef jerky is 180 yuan, plus processing, packaging, transportation and some profits. In fact, more than 200 yuan of dried beef jerky is not suitable for southern brothers, usually only traditional Mongolian herder families can get used to it; The remaining semi-dry, semi-wet beef jerky with different water content specifications, due to the different concentration degree, the production cost is also different, so it is not uncommon to quote between 60 and 200 yuan.
The state has clearly stipulated that the inspection system should be inspected batch by batch, and a quality supervision department has issued a certificate of conformity. Mr. Wang bought beef jerky from the supermarket in the department store. How could this product appear in such a big supermarket? Didn't the supermarket check in the purchase channel? Mr. Wang checked box by box and found that there was really no certificate in these boxes. In addition, from the product packaging, Mr. Wang also found obvious loopholes! The production dates are June 1, July 1, and September 1. This date is suspected of fraud, and it is generally impossible to be so regular at the beginning of the month!
Medical research has proved that beef jerky is extremely rich in protein eggs and amino acids needed by human body every day, so its nutritional value is extremely high. The beef jerky has the effects of invigorating spleen, stomach, benefiting qi and blood, strengthening bones and muscles, quenching thirst, relieving edema, soreness in waist and weakness, etc. Beef is extremely rich in protein eggs and amino acids needed by human body every day, which is extremely helpful for the frailty and recovery of the elderly and children after illness, and is beneficial to spleen, stomach and blood. Let's teach you how to make beef jerky!
Beef is the second largest meat food in China, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is loved by people, enjoying the reputation of "the favorite among the meat".
Beef ham contains very little fat. If the fat around it is cut off, the fat content will be less than that of Philip meat.
2 tablespoons soy sauce, 2 tablespoons 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,/kloc-.
This is really a penny for a penny. You should know that it is dried meat, not raisins, nor dried sweet potatoes. The market price of fine fresh beef is now 50-70 yuan/kg. When it comes to dried meat, it is usually 2:1. That is, you can make 1kg beef jerky for every 2kg meat (approximate value, just to explain the truth). Then it can't be sold immediately after it is made, and the water will be further reduced during storage, thus increasing the cost. And, of course, the processing. 2. Not all the meat of a cow can be used to make beef jerky. Dried meat is usually made from tenderloin and hamstring. And it must also be beef, but buffalo can't. Things are scarce, which will naturally increase the cost of meat. In fact, it is not the price of buying beef in the vegetable market.
I haven't eaten beef jerky for several years, and it's going up slowly. I remember the year my husband brought it back, saying that it was less than 41 kg, about 38. At that time, it was still very expensive, and now it has risen to more than 90 on average. In recent years, I have also eaten a small piece of beef jerky distributed by several husbands or my colleagues, the vacuum kind, including the kind that a treasure sells very expensive and good, but it is really bad.
How to cook spicy beef jerky to taste good? Raw material requirements: fresh lean meat of front and rear legs is selected, and the broken bones, beef tendon and oil film are removed, cut into small pieces of about 500g, soaked in cold water for about 1 hour, and the blood stasis in muscles is leached, washed and drained for later use.
Many parents usually buy beef jerky for their children, because beef is more nutritious! However, most people go to the supermarket to buy beef jerky, that is, they buy three or five packs as snacks, but Mr. Wang of Jining made a move that stunned everyone. He bought beef jerky for one hundred thousand yuan.
The key to the production of Jiangsu beef jerky: natural preservative: NATAMAX is an efficient, non-toxic, safe and side-effect natural food preservative. Can effectively kill and inhibit the growth of mold, yeast and other fungi in food.
The meat source of beef jerky is not the best leg meat in every part of the body, so it increases the cost invisibly. Let's look at the transformation again. About 3 kg of hind leg meat, only about 1.5 kg is left after air drying, and only about 1 kg is left after cooking. So we can imagine the concentration of meat. So it will be expensive. Moreover, this is only an air-drying process, and some of them need to be reprocessed, so they will have different tastes. Finally, they need to be packaged independently, which is more conducive to fresh-keeping and convenient to carry, and will also increase costs.
I want to remind everyone that it is easy to get thirsty after eating beef jerky, so drink plenty of water.