Yulin Niuba is translucent, coffee-like, shiny, fragrant, salty and sweet, delicious and refreshing, tough but not firm, and has the characteristics of "sweet but not greasy", which is the most famous traditional snack in Yulin.
Origin environment Yulin Niuba is produced in Yulin City, Guangxi Zhuang Autonomous Region, with Rong Da Mountain in the northeast of Yulin City, with the main peak of 1275.6 meters; There are 60,000 mountains in the southwest, with the main peak of118 meters. Yulin Basin is formed in the south of Rong Da Mountain and the east of Liuwan Mountain. There are Hanshan, Dongshan and Kuishan in the middle, and Shengshan in the west. Between Dongshan, Shengshan and Kuishan, a heather valley is formed. The lowest point of the city is Nanliu Village, Shatian Township, with an altitude of 61.3m. Yulin is located in the hilly platform of southeast Guangxi in the southeast region, with mountains, hills, valleys, terraces and plains interlaced, especially the hilly platform. Plain basin accounts for 17.4% of the city's area, hilly platform accounts for 49.4%, and mountainous area accounts for 33%. Among them, the cultivated land area is 6.5438+0.902 million hectares. The forest area is 682,000 hectares.
Yulin belongs to a typical subtropical monsoon climate with a mild climate, with an average annual temperature of 22℃. Abundant rainfall, annual average rainfall1650mm; There is sufficient light and heat, with an average annual sunshine hours 1795 hours and a long frost-free period, with an average annual frost-free period of 346 days. The extreme minimum temperature is -2℃ and the extreme maximum temperature is 38.4℃. The annual precipitation days are above 160 days. The monthly average wind speed is suitable, ranging from1.3 to1.8 meters per second, which is suitable for breeding cattle and livestock.
Historical Origin Yulin Steak was first made in the Southern Song Dynasty, with a processing history of more than 800 years.
From 1930s to 1940s, Yulin Niuba was canned and sold to Liuzhou, Guilin, Guiyang, Kunming and Chongqing.
In July 2004, Yulin people set up a food factory to produce canned Niuba.
Production situation By the end of 20 1 1, Yulin Niuba has been exported to all parts of the country, Southeast Asia, Europe and America.
Product Honor 2011On July 6th, the former General Administration of Quality Supervision, Inspection and Quarantine approved the implementation of geographical indication product protection for "Yulin Niuba".
Geographical indications Geographical protection scope Yulin Niuba production area is the administrative area under the jurisdiction of Yuzhou District, Fumian Management District and Yudong New District of Yulin City, Guangxi Zhuang Autonomous Region.
Quality and technical requirements Cattle breeding management breed: local yellow cattle breed Sha Niu.
Feeding mode: combination of grazing and house feeding. The total grazing time in the local area is not less than 18 months; Straw from local rice, corn, potato and sugarcane crops is used as supplementary feed.
Slaughtering standard: more than two years, less than five years old, weighing not less than 200 kg.
Environmental and safety requirements: the breeding environment and the prevention and control of epidemic diseases must comply with the relevant provisions of the state and must not pollute the environment.
Cattle slaughtered for the production of Yulin Niuba must be slaughtered at night, processed within 6 hours after slaughter and not refrigerated.
Processing and material selection:
(1) component: beef hindquarters, with fat content less than 3.0 (g/ 100g).
(2) Accessories: locally produced soy sauce-brewed soy sauce, garlic flavor-garlic produced and processed by Yulin fragrant garlic, locally produced star anise-red star anise and cinnamon-Guangxi cinnamon.
Production and processing:
(1) Production process: raw meat → cleaning and sorting → selection → drying → slicing → drying → boiling → frying → stewing → draining → shaping → packaging → sterilization.
(2) Processing requirements:
Finishing: clean fresh beef with clear water, remove tendons, mucous membranes and cartilage, and slice beef strips with the thickness of1.5 mm ~ 2.5 mm.
Drying: spread the beef slices evenly on the baking basket and bake them with charcoal or firewood for 20 minutes until the beef slices become hard and brown.
Steaming: steaming 10 minute.
Frying: fry peanuts at oil temperature 180℃ to 200℃ for 4 to 6 minutes, turn over in time, take out and drain.
Stewing: firstly, put the beef slices into the pot and cook them with ginger juice and rice wine for about 10 minute, then add the auxiliary materials such as white sugar, fermented bean curd, soy sauce, lemon, garlic and spices to continue cooking for 45 minutes, and then put them into the pot to drain.
Shaping: Cut beef into strips with the width of 1.0 cm to 1.5 cm.
Quality characteristics Sensory characteristics: Brown or reddish brown, bright and shiny. Strip, roughly uniform in thickness, mellow in flavor, delicate and chewy in meat, moderate in hardness and sweetness when chewing;
Quality and technical requirements such as safety: Quality and technical requirements such as product safety must comply with relevant national regulations.
Producers who use Yulin Niuba as a special sign may apply to Yulin Bureau of Quality and Technical Supervision of Guangxi Zhuang Autonomous Region for the use of "Special Signs for Geographical Indications", which shall be audited by the Bureau of Quality and Technical Supervision of Guangxi Zhuang Autonomous Region and promulgated after approval by the AQSIQ. Yulin Niuba's legal testing institution is designated by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region.