The color is ruddy and tender, reddish brown or brown, and the lean meat is peach-red. The cut surface is shiny, fragrant, thin but not firewood, crisp but not cotton, moderately salty and light, with a long aftertaste, unique flavor, rich nutrition and storage resistance. Its protein content is as high as 65% ~ 87%. It is a food with high protein and low fat. It can strengthen spleen and qi, benefit five internal organs, benefit essence and blood, and strengthen bones and muscles. Known as "beef benefiting qi, which has the same effect as astragalus", it has a certain dietotherapy effect. Xixiang beef jerky has been famous for Sanqin since ancient times. It is a convenient dish for banquets, hospitality and tourism, and it is also a treasure for gifts to relatives and friends. Since 198 1, it has been continuously rated as high-quality food in Shaanxi Province. 1983 In the food appraisal of the Ministry of Commerce, the total score exceeded the standards issued by the Ministry.

Xixiang county is located in the north subtropical zone, in the east of Hanzhong basin, and the Qinling Mountains, Nanping Bashan Mountain, Hanjiang River and its tributary Muma River pass through the territory in the north. It has the characteristics of "there are mountains without mountains, and the water turns around the mountains". The mountains are undulating, the valleys crisscross, the climate is mild, the rainfall is abundant, the water is clear and the grass is tender, and the trees are abundant. Cattle eat fresh grass and concentrated feed, and the conditions for raising cattle are unique. It is also the main production base of "Xizhen Cattle", one of the eight fine varieties of cattle in China.

The history of beef jerky has a long history, which was recorded in two ancient books, The Book of Songs and The Book of Rites, but the production of beef jerky in ancient times was simple. The technology of making and curing beef jerky in Xixiang is far more exquisite than that in ancient times. Xixiang beef jerky has exquisite selection, rigorous operation and fine production. The raw materials are taken from the main muscle groups in the front and back of the local specialty cattle variety "Xizhen Niu", that is, tendons and lean meat are selected, connective tissues such as tendons are removed, cut into strips or blocks, pickled, seasoned with spices and precious medicinal materials, and baked. Xizhen beef is fresh and tender, with uniform fat distribution, delicious color and low water content. Tendon is elastic, and it is the only raw material for the "full scale" beef. manufacturing method

The traditional production method of Xixiang beef is divided into three stages, 16 processes, and the refining takes 15 days.

1, plastic surgery

Take the main muscle groups before and after the improved cattle of the local specialty yellow cattle "Xizhen cattle", that is, the connective tissues such as tendon selection, lean meat, oil skin removal and tendon removal, and cut them into strips or blocks. Wash away the blood stains and drain the water.

2. Curing and baking

Add salt to the drained beef, evenly spread it on the meat with proper seasoning, and blanch it in a dissolver. Because of the different seasons, it needs to be cured thoroughly. 24 hours in summer and 2-3 days in winter. The marinate meat pieces are draine under pressure, baked into semi-finished product in a furnace, and baked in a branch, charcoal or infrared oven. The furnace temperature is kept at 70-80℃, and after 3 hours, the furnace temperature is lowered to 50℃, and the dried meat is taken out, and the surface is brown with warm water.

Step 3 simmer ingredients

Put the semi-finished dried meat into a pot of overnight juice (century-old soup) and simmer it with low heat. Various condiments are added to the soup: cinnamon, star anise, ginger, pepper, onion, salt, tsaoko, fennel and so on. The soup is soaked in dried meat. First, simmer, then simmer. When it is ripe but not rotten, and the aroma is overflowing (usually 1.5-2 hours), it can be taken out of the pot to dry, and the finished product can be packaged.