Meat floss is a famous Chinese specialty, which is rich in nutrients, tasty and easy to carry. Meat floss is made of lean meat de-watered, so the lean meat of livestock and poultry can be processed into meat floss. Among them, pork, beef and chicken are the most common. The general processing method is:

1. Raw meat processing. Remove bones, skin, fat, tendons and connective tissue, and then cut the lean meat with its fiber grains, cut into strips, and then cut crosswise into short strips 1 inch long.

2. Ingredient standards. There are many criteria for the composition of meat loaf. Here is an example:50 pounds of lean meat, 2 pounds of yellow wine, 11 pounds of soy sauce, 60 grams of fennel, 1.5 pounds of sugar, 0.5 pounds of ginger.

3. Cook and dry the meat, put the cut meat into a pot, add an equal amount of water as the meat, and then process in three stages. The first step is to cook the lean meat. After boiling, skim off the floating oil foam. The meat fibers separate on their own when forcibly pulled out, indicating that the meat is cooked. At this point, you can add seasonings and continue to cook until the soup is almost dry. The second stage is the frying and squeezing stage. This is the time to use a moderate heat and press with a spatula while stir frying the meat. Be careful not to fry too early or too late. If you press the meat too early, the meat will not be rotten and will not be easily pressed, while if you press the meat too late, the meat will be too rotten, which will easily result in a mushy bottom. The third stage is the frying stage. At this time, the head of the fire should be small, constantly stirring and turning, and the operation should be light and even. When the meat is all loose and the water is completely fried through, the color will change from gray-brown to gray-yellow, and finally turn into a golden yellow meat floss with a special aroma.

4. Packaging and storage of meat floss. Meat floss has strong water absorption, packaging and storage should pay special attention to, otherwise it is easy to mold and deteriorate after absorbing moisture. Meat floss short-term storage, available moisture-proof paper or plastic bag packaging. For long-term storage, it can be packaged in glass jars and tin cans.

Processed meat products (e.g. jerky, meat floss, sausage, etc.). Generally contains:

1 contains one of the three carcinogens: nitrite (antiseptic color development)

contains a large number of preservatives (increase the burden on the liver)

So meat floss can cause cancer, do not eat too much.