Let's talk about the process first. Why is the meat used to stir-fry the floss cut into pieces? Because the pork floss thus fried is fluffy and flocculent, and the finished product tastes good and chewy, while the meat with loose meat powder is diced, which makes it easier to stir-fry into granules, and can better blend with soybean flour and edible oil to make the finished product melt in the mouth. However, the meat of many enterprises is not cut, and it is directly cooked in large pieces. Although it takes a long time, the cooked meat and soup are excellent. At the same time, the dried meat floss is a finished product fried once, while the dried meat floss is fried twice after adding bean flour and edible oil. These are the reasons why the tissue of floss is different from that of floss.

Secondly, the biggest difference between meat floss and meat powder floss is that the meat powder floss is added with edible oil and appropriate amount of bean powder, which is lying on the gun for no reason. Since the standard clearly states that the meat powder floss can be added with bean powder, why do you need to take this as a matter of fact? To put it bluntly, some businesses have changed the meat into pork flavor and essence to increase the amount of bean powder for profit. But can this product be used to make meat floss? No, it's not a question of whether it's qualified or not, it's a fake and shoddy product, and this product is under investigation.

Furthermore, as shown in Table 1 Compared with minced meat, the protein requirement is higher, the fat content is lower, and the total sugar requirement is lower without starch. The difference between meat powder floss and "pork-flavored bean powder floss" is that in addition to the real and practical poultry lean meat as the main raw material, it also requires starch ≤30 g/ 100g, which limits the amount of bean powder added to meat powder floss, and it is not unlimited. When the starch exceeds the standard, the product is unqualified.