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Do you know the three schools of dental floss?
Loose meat, also called crispy meat, is a special food in China. Its raw material is mainly lean meat (such as hind legs) of pigs, cows and sheep, but it can also be made from meat such as chicken, duck, rabbit and fish.

There are different legends about the origin of dental floss.

Some say it was invented by Mongols for the convenience of marching, and some say it was invented by an official chef in the Qing Dynasty.

Because of its rich nutrition and delicious taste, floss has become a common table food in China, Japan, South Korea and Southeast Asia.

Sanpai meat floss

Common floss in the market can be divided into three types: common floss, crisp floss and floss powder (floss powder), of which the first two are traditional techniques, and floss powder is a new technology after the development of modern food industry.

The typical representative of common floss is Taicang floss, which is an intangible cultural heritage, characterized by long fiber and loose and elastic taste.

Crispy floss is represented by Fujian floss and Chaozhou floss, which is characterized by relatively short fiber, less bulkiness than ordinary floss, less moisture, high oil content and crisp taste.

Meat floss powder is equivalent to adding bean powder or bean protein to crispy meat floss, which is characterized by short fiber and instant taste.

How to make meat floss?

Traditional meat floss is made of meat pieces through cooking, skimming, seasoning, collecting soup, frying and rubbing.

In order to improve the taste of the floss, sugar, salt, soy sauce, spices and other auxiliary materials will be added in the production process.

Among them, the key steps are frying and rubbing, which is to separate muscle fibers and form fluffy fluff.

Stir-frying is equivalent to the process of frying in a pot, and wiping is similar to beating in a drum washing machine.

In addition, granular meat floss can be removed by machine, commonly known as "jumping loose".

Finally, after manual sorting, fried and non-fried meat pieces are removed, and vacuum filling can be sold.

In order to meet the consumer's demand for taste, there are some special kinds of meat floss, such as tea, bone meal, squid, mushroom powder, seaweed, sesame and so on.

In industrial production, edible pigments such as monascus red and turmeric can also be used to adjust the color of products, and flavors and fragrances can also be added to improve the flavor.

other

The fat content of common floss is low, generally lower than 10%, while the protein content is above 35%, so it is rich in nutrition.

In addition, dental floss is easy to chew and digest, so there are many dental floss products for children on the market.

Parents should be reminded that there is no essential difference between children's dental floss and adult dental floss. Many products are only packaged differently, but they are more expensive to sell.

Some children's dental floss claims "no addition", but it has no actual health significance. Some children's dental floss even contains more salt than adult dental floss, which requires parents to keep their eyes open.

In addition, although ordinary floss is a dry meat product, it is very important to maintain a certain moisture content for maintaining the taste.

Therefore, the meat floss needs to be moisture-proof in the south and sealed in the north to avoid being too dry and having a bad taste.

In addition, the existence of water will bring opportunities for bacteria to reproduce, so it is safer to store them in cold storage after opening cans.