Method of Dengying Beef
Raw materials for making Dengying Beef:
About 480 grams of beef, salt, sugar, pepper powder, chili powder, five spice powder each amount.
Processing steps of Dengying Beef:
1. Select the beef hind leg meat, remove the skin and corners, slice it into large slices, sprinkle the seasoning evenly, air it to bright red, and dry it in the oven.
2. Change the dried beef into small pieces and steam thoroughly.
3. Place the steamed beef slices in the oil pan, deep fry them slowly over low heat, cook them with Shaojiu seasoning, turn them over evenly, and then let them cool.
Characteristics of Dengying Beef:
Sliced beef is as thin as paper. It is red and bright. It tastes spicy and crisp. Chew it carefully and it will have a long aftertaste.
Tongchuan Dengying Beef
synonym
Dengying Beef generally refers to Tongchuan Dengying Beef
Tongchuan Dengying Beef, a specialty of Tongchuan District, Dazhou City, Sichuan Province, is a national geographic indication product of China.
Dengying Beef is a famous traditional food of Han nationality in Dazhou city. It is famous for its bright red color, spicy and crisp, crisp and delicious, thin slice and unique flavor. The meat is so thin that it can show the image under the light, just like the curtain in a shadow play, so it is called Dengying Beef.
On February 11, 2015, the former AQSIQ approved the implementation of geographical indication product protection for "Tongchuan Dengying Beef".
Product features
"Tongchuan Dengying Beef" not only has the characteristics of red and bright color, spicy and dry flavor, thin and transparent, delicious and sweet aftertaste, but also because beef is the second largest meat food of Chinese people, with high protein and low fat. It can tonify the spleen, replenish qi, benefit five internal organs, nourish blood essence, strengthen muscles and bones. It contains a variety of minerals and amino acids needed by the human body, and has high nutritional content, which not only maintains the chewability of beef It has a certain therapeutic effect.
Origin environment
Tongchuan District is located in the northeast of Sichuan and the middle of Dazhou City, adjacent to Xuanhan County in the northeast, Dachuan District in the southwest and Pingchang County in the northwest. The landform is dominated by medium and low mountains and hills. The terrain is high in the northeast and low in the southwest. The highest altitude in the territory is 1086 meters, and the lowest altitude is 265 meters. It has a subtropical humid monsoon climate, with an average annual temperature of 17 ℃ and a frost free period of 285 days. The annual average precipitation is 1211 mm, Zhouhe River and Bahe river flow through the territory, and the forest coverage rate is 36%.
Tongchuan District has a total cultivated land area of 250000 Mu and a forest land area of 490000 mu. It is suitable for the growth of all kinds of crops. It is rich in vegetables, melons and fruits, tung oil tree, citrus and other economic crops. Rice and wheat are the main food crops. Superior geographical and climatic conditions, rich forest resources, suitable for the development of Xuanhan cattle, including animal husbandry, Tongchuan Dengying Beef Production provides sufficient raw materials.
historical origin
It is said that in 875, Yuan Zhen, the great poet of Tang Dynasty, moved to TongZhou (now Dazhou) of Sichuan Province as Sima. In the evening, when he passed by a country hotel in luohuaxi of Tongzhou, he served it with extremely thin beef crisps. Yuan Zhen was very impressed to see that the beef slice was as thin and transparent as paper. It was presented in front of the lamp, and the shadow could be seen with the appointment. It's spicy, crisp and delicious. Yuan Zhen borrowed things to express his feelings. He thought of the popular lantern show in Chang'an at that time. He blurted out that the beef slice was "like a movie.".
In 1896, Liu Zhonggui, a native of Dazhou, was engaged in roast meat and stewed meat. At first, the spiced beef slices he made were thick and hard, hard to chew, and easy to cram, so the market was poor and the business was light. Later, Liu combined with the folk formula to gradually improve, and finally developed a new method to make beef slices, which is thin, fresh, delicious and crisp, so it was named "Dengying Beef". At the same time, the beef slices were strung up with string and hung in front of the store to attract customers. The travelling merchants felt very strange when they saw them. They took a piece to taste. It was crisp and delicious, and tasted delicious. Liu Zhonggui also gained a great reputation and was honored as the ancestor of Dengying Beef by later generations.
In the 1950s, there were four large Dengying Beef factories in Dazhou city.
In 1958, four Dengying Beef factories were merged into state-owned Daxian Dengying Beef factory. For the sake of confidentiality, every worker entering the factory should be numbered. At that time, materials were scarce, and Dengying Beef was very scarce in the market, which was difficult for ordinary people to buy.
From the mid-1980s to the early 1990s, Dengying Beef reached its peak, with thousands of workers in Dengying Beef factory.
Since the mid-1990s, due to the leakage of processing skills, Dengying Beef factories have blossomed everywhere, which has greatly impacted the authentic Daxian Dengying Beef. Most factories abandon traditional handicrafts and adopt modern mechanical production, whose color and fragrance are far less than traditional handicrafts. In pursuit of production and profit, many people use frozen meat. In addition, with machine slicing, the oil is no longer pure mill sesame oil.
Around 2003, after Dengying Beef became a common name for manufacturers, the authentic Dengying brand beef, once famous throughout the country, was on the verge of disappearing.
Production situation
In 2012, the annual output value of Tongchuan Dengying Beef leading enterprise reached 92.91 million yuan. It has successively established joint operation bases of beef cattle farms in Tongchuan District, Daxian County, Xuanhan and other places, driving nearly 4000 farmers to obtain employment.
Product honor
In 1927, Tongchuan Dengying Beef won the first prize at the 10th business promotion meeting held in Chengdu.
In 1930, Tongchuan Dengying Beef won the first place in Daxian county.
Tongchuan Dengying Beef has successively won the titles of provincial and ministerial excellent products, the gold award of the first China Food Expo, the famous trademark title of Sichuan Province, and the commodities trusted by consumers.
In 2007, the traditional processing technology of Dengying Beef was listed in the first batch of intangible cultural heritage list of Sichuan Province.
On February 11, 2015, the former AQSIQ approved the implementation of geographical indication product protection for "Tongchuan Dengying Beef".
geographical indication
Scope of regional protection
Tongchuan Dengying Beef is produced in 16 townships of Tongchuan District, Dazhou City, Sichuan Province, including Dongcheng sub district office, Xicheng sub district office, Chaoyang sub district office, Lianhua Lake Management Committee, Xiwai Town, Beiwai Town, Fuxing Town, Shuanglong Town, Luojiang Town, Pujia Town, Weixing Town, Beimiao Town, Panshi Township, Dongyue Township, Xincun Township and Zitong township Domain.
Quality and technical requirements
1、 Main raw and auxiliary materials
1. Source of cattle:
(1) Breed: Xuanhan cattle.
(2) Feeding management:
① Feeding mode: all season grazing.
② Feed: natural forage and other feed in the producing area.
(3) Feeding time: more than 3 years in the area of origin.
(4) Breeding environment and safety requirements: feed environment, prevention and control of epidemic diseases must comply with the relevant national regulations, and shall not pollute the environment.
2. Beef: hind leg and tenderloin.
3. Production water: the groundwater within the scope of origin, and the water quality meets the requirements of national drinking water standards.
4. Sesame oil preparation:
(1) Vegetable oil: rapeseed oil and sesame oil produced in the producing area.
(2) Preparation: heating rapeseed oil to 250 ℃ to 300 ℃, adding spices, the ratio of spices and oil is 1: (50 to 100), refining for 10 to 15 minutes, cooling to below 35 ℃, adding 10% to 15% sesame oil.
2、 Process flow
It is divided and selected materials → pretreatment of raw materials → slicing and pickling → spreading → baking → oil pouring and sealing → finished products.
3、 Processing points
1. Segmentation: select the back leg needle grilled and stewed beef, remove the surface tissue membrane.
2. Pretreatment of raw materials: thaw beef at 0 ℃ to 4 ℃ until the central temperature reaches 1 ℃ to 2 ℃.
3. Slice: slice thickness is 0.9 mm to 1.2 mm.
4. Pickling: pickling at room temperature, pickling time: 10 minutes to 40 minutes.
5. Baking: spread the sliced meat along the grain on Shau Kei made of local green bamboo, baking temperature ≤ 115 ℃, baking time 40 minutes to 50 minutes, baking until moisture content ≤ 5%.
4、 Quality characteristics
1. Sensory characteristics: the color is brown or brown yellow, thin, light transparent, crisp slag.
2. Physical and chemical indexes
3. Safety and other quality and technical requirements: product safety and other quality and technical requirements must comply with relevant national regulations.
Use of special signs
Producers within the producing area of Tongchuan Dengying Beef may apply to Tongchuan District Bureau of quality and technical supervision of Dazhou City, Sichuan Province for the use of "special marks for geographical indication products", which shall be examined by Sichuan Bureau of quality and technical supervision and reported to AQSIQ for approval before announcement. Tongchuan Dengying Beef testing institutions are selected by Sichuan Provincial Bureau of quality and technical supervision from qualified testing institutions.
Longitude: 104.06573486
Latitude: 30.65946198
Chinese PinYin : Deng Ying Niu Rou
Dengying Beef
Chinese cabbage with chestnut. Li Zi Bai Cai
Qingre Jiedu balsam pear water. Qing Re Jie Du Ku Gua Shui
Braised Fish Head in Casserole. Sha Guo Yu Tou