Why does beef jerky eat the same as the back slag

The reason why the beef jerky is eaten like the residue at the back may be that in the process of making beef jerky, the fiber of the beef is not chopped, but directly pulled into shredded meat, so that there is a lot of residue in the beef jerky. In addition, it is also possible that certain additives are added to the beef jerky during the production process, which will cause the beef jerky to become hard in taste and taste like dregs.

In order to avoid this, it is advisable to choose a brand with good quality and high reputation when buying beef jerky, and pay attention to the production process and ingredients of beef jerky. At the same time, when eating beef jerky, you should also pay attention to eating it in moderation and avoid eating too much beef jerky at one time, so as not to cause adverse effects on your health.

Because that's beef fiber, beef fiber can't chew.

Beef jerky. Can be drawn, yak meat.

After being air-dried and roasted, the muscle fibers contract and dry out, forming a white silk coat that only real beef can do.

Many friends on the Internet tore the yak jerky and saw this white fiber, because they didn't understand, they described them as cotton, and said that the cotton was mixed in the meat and chewed, and an eldest sister also found a reporter and said that the cotton was sandwiched between the duck meat and pressed by the machine. It seems that there are many people who think that the dried state of yak meat fiber is cotton.

At present, yak meat jerky is mainly made of pork, duck meat, etc., by adding beef powder or paste and adding various spices to cover up the original taste of the meat, and there are also horse meat with strong graininess.

or yellow beef to confuse. But none of them will be stupid to press cotton, not to mention that this process is more difficult to achieve, cotton will not be digested when it eats into the human stomach.

Synthetic beef cotton wool is the same as adding grass to the earthen wall.

Silk is lean meat, very strong, generally buy authentic shredded yak meat will not buy fakes!

When we eat meat, we all have shredded meat, and can't you see meat in ham sausages!

As long as you choose the right brand, you are not afraid, the most popular beef jerky bar on a certain treasure

That's what happens when you lose oil and water.

If the cow is cooked for a long time and becomes old, that is, it becomes firewood, and it is not fresh and tender, so it will be very tough and not easy to bite.

The problem with the beef itself, if the method is the same, then it is because the beef is frozen and then thawed.

It's not the beef that's the problem, it's the operation method and ingredients;

If you want beef to be delicious, you should stew it all at once with raw beef, so that the beef will be fresh and tender, but many friends will not be able to eat it all at once, so they will choose to store it in the refrigerator.

To give you two ways to tender beef:1You can put some tomatoes when stewing raw beef:2The newly bought beef, soak it in clean water all the time, soak out the blood in the beef, and pot it under cold water when stewing, it will be better;

Here you say that the second time you become firewood, there are two reasons, the first is that it has been frozen in the refrigerator for a long time, and when you heat it, it may be overheated, and when you eat it for the second time, you can heat the beef broth cooked for the first time with the beef, steaming, so that there will be no firewood, please try it.

This is true, yak meat is relatively old in taste, and look at your fracture with beef fiber, if not, you have to pay attention, this cut does not have the granularity of horse meat, no problem.

Fake, beef jerky should be melt-in-your-mouth.

It's true that this is only true when beef is dried.

Four ways to distinguish real and fake beef jerky.

Color: Good beef jerky is dark red and colored;

Taste: There is a faint smell of beef, a strong meat aroma, otherwise it may be pork or other meat processing;

Texture: The texture is coarse, very obvious, tearing along the muscles, you can see the fiber silk, taste: slightly with a bad smell, pure beef jerky should be the more chewy the more strong, the more you chew, the more fragrant. When eating beef, you feel that the meat is old, and when you eat pork, you feel that the meat is tender.

Naturally air-dried, unprocessed, flat.

How to distinguish between real and fake beef jerky:

1.Look at the color.

The white and red meat of fake lamb are separated, white is white and red is red, piece by piece.

The white and red meat of real lamb are adjacent, and the texture is clear and natural.

2.Look at the quality of the meat.

Thaw the lamb slices. The frozen fake mutton slices immediately showed their original shape, and the red meat and white meat of the frozen fake mutton were separated with a light touch, and it was not naturally grown meat at first glance.

Real lamb is different, we tear it by hand, white meat and red meat are sticky, and the meat quality is very natural.

3.Smell the smell.

The smell of real beef jerky is normal meat, and there is no pungent smell.

Fake beef jerky will smell weird, and stale meat will smell rancid.

4.Taste the taste.

Real beef jerky has a delicate and chewy texture.

Fake beef jerky tastes like bean dregs and has a poor taste when chewed.

How to choose beef jerky:

1. Look at the brand.

Go to shopping malls and supermarkets with good reputation, and choose good brands. The clear identity of the high-quality beef jerky brand is the premise, and even the brand and manufacturer are not indicated on the Internet, so please choose the beef jerky that cannot be verified. Try to choose bagged beef jerky from well-known brands.

2. Look at the packaging.

The packaging products should be sealed without damage, especially the small packages that come into contact with beef jerky should not be tightly sealed, swollen or damaged, otherwise they may be contaminated twice.

3. Look at the logo.

Look at the production date and shelf life on the packaging, various food certification marks, ingredient lists, etc. Food must be labeled with ingredients or ingredient lists, and consumers who do not label them should be careful, either unwilling to label or afraid to label.

4. Storage conditions and eating methods.

This article cannot be said to be only the responsibility of the manufacturer, the manufacturer should clearly indicate the storage conditions and eating methods, but even if it is the best beef jerky after buying, it is necessary to pay attention to the correct way to store and eat, so that it will be delicious and safe.

It is related to the quality and location of the beef, and it should be boiled with hot water when stewing meat.

There are two possibilities: 1. The beef you bought is old beef! 2. The stewing time is too long, and it is like sugarcane when it is cooked, and the taste is not good! My family boils beef in a pressure cooker for 15 minutes (large pieces: about 5*5 cm).

If you roast beef, it's best to get a bun of ingredients, so that it won't be exposed. It is better to blanch the beef in water before cutting into cubes.

The question of the choice of beef position, what cattle also has to do with it, cut the horizontal knife. Don't use a pressure cooker, as this will push the batter out, and simmer in a saucepan over low heat.

I once ate Japanese carpaccio once, and it was all melted in the mouth. It also has a lot to do with meat.

Use brisket!

The stewed meat should be beef brisket.

The easiest way to make braised beef:

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add Haitian soy sauce a little color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state that seems to be boiling but not boiling), burn for 1-2 hours, you feel rotten on the line, collect the water on high heat, don't be too dry, add pepper, a little monosodium glutamate.

1. The problem of beef itself.

2. When cutting beef, the position is wrong, you can't cut it vertically, you have to cut it horizontally, otherwise you can't chew it.

3. The boiling time is too long, and the cooking is old.

Don't worry about the phenomenon caused by too dry, it can be eaten.

If the beef jerky has long hair, whether you can eat it or not depends on what color of hair it is. If it is white, it can be washed off, re-steamed, and then dried, and smelled for musty smell, if not. If it is yellow or other colors, do not eat it, this is a toxin-producing mold, and the toxin cannot be eliminated by high temperature.

How to make spiced beef jerky:

1. Ingredients: beef, green onions, ginger, liquor or cooking.

2. Auxiliary materials: cooked peanuts, cooked sesame, bay leaves, cumin, dried hawthorn, cloves, Sichuan pepper, five-spice powder, oyster sauce, rock sugar.

3. Production steps:

1.Cut the beef into small pieces, soak in water for 1-2 hours, and change the water several times in the middle to remove the blood.

2.Wash and remove the beef, put it in a pot, add water, add green onions and ginger slices, and pour in some white wine.

3.**Boil, after the water is boiling, remove the foam on it, turn to low heat and simmer for an hour, add a little salt when it has been stewed for 1 hour, and continue to simmer for a while.

4.When stewing beef, we can prepare spices: take an appropriate amount of cooked peanuts, cooked sesame seeds, bay leaves, cumin, dried hawthorn, cloves (2 pieces), and Sichuan peppercorns.

5.Put it in a food processor and break it.

6.Add some five-spice powder to the crushed spices.

7.Add some oyster sauce and cooked sesame seeds and set aside.

8.Remove the stewed beef and drain.

9.Put an appropriate amount of oil in the pan, pour in the beef, and stir-fry over medium heat.

10.Stir-fry until the water is basically dry, and it takes about 10 minutes.

11.Serve and set aside.

12.Pour some oil into the pot, add rock sugar, and fry the sugar over low heat.

13.Stir-fry until the rock sugar melts away and is browned.

14.Pour in the beef and stir-fry so that the sugar evenly coats each piece of beef.

15.Add beaten spices, oyster sauce and cooked sesame seeds, and turn evenly.

16.Remove from the pan and serve.

It is very common for beef jerky to bite without biting, in fact, if the beef jerky does not bite, you can add some clean water and heat it in the microwave oven, and let it sit for a while.

What to do if the beef jerky doesn't bite into it.

1. Add some purified water, put it in the microwave oven and microwave it, then leave it for a while, and then take it out and cut it to eat.

2. You spread the beef jerky and eat it little by little, which can not only be convenient to eat, but also taste very mellow, and the taste is better when chewed in the mouth. After eating, there is still a lingering fragrance in the mouth.

3. After opening the bag, steam with water, steam for about 10 minutes, the moisture will make the beef soft.

What to do if the beef jerky can't bite Teach you three methods.

Beef jerky trivia.

Beef jerky is generally made by marinating yellow beef with other spices. The air-dried beef in beef jerky is derived from the war grain of the Mongolian iron cavalry, which is easy to carry and rich in nutrition. It is known as "Genghis Khan's marching food".

Beef is the second largest meat food of the Chinese, second only to pork, beef has high protein content, low fat content, delicious taste, loved by people, and enjoys the reputation of "pride in meat". Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time. The production of beef jerky must first choose the best raw materials, followed by the production process and production time, and the sunshine time must be considered when drying, and the process must be closely controlled.

What to do if the beef jerky can't bite Teach you three methods.

Will beef jerky get hot if you eat too much.

Beef jerky is generally made by marinating yellow beef with other spices. Beef jerky contains a variety of minerals and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also does not deteriorate for a long time.

In winter, due to the very dry climate, people are prone to fire. Beef is warm, so after eating too much beef jerky, it is easy to accumulate heat in the body, causing symptoms of fire. Even a very small number of people, eating it will cause itching, etc.

It can be eaten by ordinary people, but the dietary fiber of beef jerky is coarse and indigestible, with high cholesterol, high protein and low fat, the elderly, children and people with weak digestion should not eat more at one time, if you want to eat, you can use the method of eating less and more meals; People with infectious diseases, liver diseases, and kidney diseases should eat with caution.

What to do if the beef jerky can't bite Teach you three methods.

To prepare air-dried beef jerky.

Ingredients: beef hind leg, salt, green onion, ginger, sugar.

1. Select high-quality and fresh beef hind leg meat, remove the fascia, and cut into strips of appropriate size;

2. Put salt, green onion, ginger and sugar into a small bowl to adjust, and marinate the seasoning with beef for 12 hours;

3. Air-dry in a ventilated place until the skin of the beef is hard, according to the region and the season The air dryness is different, the general time is about 1 to 3 days;

4. Add the air-dried beef to the oil pan and fry it or bake it in the oven, paying attention to the oil temperature not too high when frying.

Downstairs is real fiber, with some black commercial cotton wrapped inside.

The beef jerky I bought today also has something like cotton wool, mixed with meat, and it can't be chewed! I suspect it's machine-synthesized!

Beef jerky to a certain dryness will

It's definitely fake Beef has more membranes than pork How can it be Forget about the membrane It's all in the middle Is the merchant's cow a sandwich biscuit.