dried meat floss(rou song )

Meat floss method:

Raw materials for making meat floss:

300 grams of lean pork leg, 75 grams of red lees, 75 grams of yellow rice wine, 45 grams of white sugar, 700 grams of clear soup.

Processing steps of meat floss:

1. Remove the skin and tendons of pork leg, cut it into small pieces, put it in boiling water, remove the blood and put it in place.

2. Stir fry the red lees, wine and sugar in a hot lard pan, then put down the pieces of meat and stir fry them thoroughly together. Add the clear soup and cook slowly over a warm fire. After the meat is cooked into paste (the more rotten, the better), stir fry it with a very small warm fire until the soup is completely dried, and the meat is foamed and loosened. Take it out.

dried meat floss

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Meat floss or meat down, meat crisp. Meat floss is a powder made of meat after removing moisture. It is suitable for preservation and easy to carry.

From the early days of the Mongol Empire, Genghis Khan's dry food was meat floss and milk powder when he galloped across Europe and Asia. According to Marco Polo's travel notes, Mongolian cavalry once carried a kind of meat floss food. Meat floss production is simple, without "Xiurun processing", Mongolia has been perfect in the early days. There was no legend of meat floss in Dajin, the predecessor of the Qing Dynasty. Later, the Qing Dynasty was influenced by Mongolian diet, and then it was used for its own use.

It is made of beef, mutton, lean pork, fish and chicken. It is a common snack in Asia. It is common in Mongolia, China, Japan, Thailand, Malaysia and Singapore.

General meat floss is ground into powder, suitable for children to eat, meat floss mixed into porridge or dipped in steamed bread to eat. Or add red grains, sugar, soy sauce, cooked oil refined.

brief introduction

Meat floss is a kind of dehydrated product which is rich in nutrition, easy to digest, easy to eat and easy to store. Except for pork. Can also be used beef, rabbit, fish production of a variety of meat floss

. Meat floss is a famous specialty in China. According to its shape, it can be divided into velvet floss and powdery (spherical) floss. Pork floss is a popular product

.

Historical evolution

classification

According to the different processing methods, it can be divided into three kinds: minced meat, crisp meat and Taicang style meat.

According to different producing areas, it can be divided into: Fujian pork floss, Taicang pork floss, Rugao pork floss, Shanghai pork floss, Wenzhou pork floss.

Minced pork

The processing technology is to use the lean meat of livestock and poultry as the main raw material, through boiling, skimming, grinding, seasoning, collecting soup, stir frying, and then stir fry with edible oil and appropriate amount of flour to make granular meat products. The yield of dried meat floss is higher in Fujian and Tianjin.

Crisp meat floss

The processing technology is to use lean meat of livestock and poultry as raw materials

After seasoning, collecting soup and frying, add edible oil and stir fry to make granular or short fiber meat products. Crisp meat floss is the most famous product in Fujian. It is characterized by short fiber, crisp, easy to eat and good taste. Features: crisp meat floss and meat powder floss are loose granular or fibrous in shape, without scorched head and sugar block, with brown or yellowish brown color, uniform color and luster. The taste is rich and delicious, moderate sweet and salty, with crisp and sweet characteristics, oil but not greasy, pure fragrance, no bad smell, no impurities.

Taicang meat floss

The processing technology is a fluffy flocculent meat product made from livestock and poultry meat by boiling, skimming, seasoning, collecting soup, frying and rubbing. More famous Taicang style meat floss has Taicang meat floss, Rugao meat floss, Shanghai happy brand meat floss, etc., characterized by long fiber.

Features: Taicang style floss is flocculent in shape, soft and fluffy in fiber, allowing a small amount of knot without burnt head, uniform in color, golden or light yellow, slightly glossy. The taste is rich and delicious, moderate sweet and salty, pure fragrance, no bad smell, no impurities.

Taicang meat floss on the requirements of raw materials are four words: absolutely fresh. A pig should be strictly controlled within 4 hours from slaughtering to cooking, and the Taihu Pig that only takes 4 months to grow up should be selected. The difference between the authentic Taicang meat floss and the "Taicang style" meat floss on the market lies in the freshness of the meat.

As early as 1915, Taicang meat floss won the first prize of Panama International Exposition, and in 1991, it won the gold prize of the first China Food Exposition. However, there are too many fake "Taicang style" meat floss in the market. Only when you go to Taicang can you really taste the real "Taicang style" meat floss. Taicang brand meat floss was once the famous trademark of Jiangsu Province for three times in 1992, 93 and 94; in 1984 and 1988, it was successively rated as high-quality food by the Ministry of Commerce of China; in 1988, it won the gold award of the first China Food Expo and the golden crane cup of national high-quality health care products; in 1999, it was rated as "customer satisfaction commodity" by people's daily market (Jiangnan Market Edition) and Jiangsu Provincial Quality Management Association In 2000, it was awarded "customer satisfaction product in Jiangsu market" by the user committee of Jiangsu Quality Management Association.

Rugao meat floss

Related history: Rugao meat floss production began in 1914, after the founding of Rugao meat factory production. It used to be "Taicang style" meat floss. Due to the continuous improvement of production technology and the development of the best ingredient formula, Rugao has formed its own unique flavor.

Related Honors: since 1982, "Jinmei brand" meat floss has been continuously rated as the famous and high-quality product of the Ministry of Commerce; in 1985, it won the gold medal of honor awarded by the international gourmet society and Tourism Committee in Paris, which is the first meat food gold medal China won in the world; in 1988, it won the gold medal of the first China Food Expo. In 1992, Rugao brand meat floss won the gold medal of Hong Kong International Instrument Expo.

nutritive value

Nutrient composition per 100g pork floss:

Food taboo

Because lean pork itself contains a certain amount of sodium ions, and a large number of soy sauce brings a considerable amount of sodium ions, so the friends who need to limit salt in the diet should eat less. In addition, due to the addition of white sugar in the processing process, the low content of carbohydrates in lean meat also increased a lot. Some meat floss also added a lot of fat, taste more delicious, but the energy also increased a lot. Meat floss calories are much higher than lean meat, belongs to high-energy food, the amount and frequency of eating should be controlled.

Food Guide

make

Mongolian sponge buns

Ingredients: 620g egg white, 300g sugar, 120g water, 80g oil, 250g low gluten wheat flour, 25g corn flour, 100g egg yolk, 6G Tata flour, 3G salt, 4G baking powder, salad dressing, meat floss.

Production process:

First, pour 600 grams of egg white, sugar and Tata powder into the bowl to disperse (it's convenient to beat by machine, but it's hard to control by hand)

Prepare a bowl, add water and oil and another 20 grams of egg white to stir

Add low flour, corn flour, salt baking powder and egg yolk to step 2

Mix the first step and the third step together

It's better to prepare a flower mounting bag to put the cake paste in

Squeeze the cake paste into a hill on a baking tray

Bake in the oven for 5 minutes, oven temperature must be maintained at 200 / 170, the second time to 170 / 150, bake for 7 minutes

Because the oven temperature can be controlled by oneself

After baking, cool, cut the cake into half, remember not to cut, spread salad dressing in the middle, and fix the meat floss on the cake

General practice

Ingredients: 7500g pork (lean)

Seasoning: 750g white granulated sugar, 1500g soy sauce, 60g salt

Raw material selection and processing:

(1) The fresh meat was healthy and disease-free after the veterinary inspection before and after slaughter.

(2) Lean meat to try to net fat, bone, and then cut into about 500 grams of silk, in order to maintain the length of fiber.

(3) Raw meat must be kept clean and sanitary. If there is congestion and dirt, it should be washed away with clean water.

Cooking meat: first put the right amount of water in the pot, and then pour the meat into the pot. The amount of lean meat in each pot is about 1500 grams. After cooking and using

Chinese PinYin : Rou Song