Meat floss is a powder made by removing water from meat, which is suitable for preservation and easy to carry. Common meat floss has the following kinds:
1. meat floss
Processing technology is the use of lean meat as the main raw material, by cooking, skimming oil, grinding, seasoning, collection of soup, frying floss and then frying with edible fats and flour in the right amount to make granular meat products. Meat flour pine in Fujian and Tianjin area production is larger.
2. Crispy Meat Puffs
Processing technology is to use livestock, poultry lean meat as raw materials, after cooking, skimming,
seasoning, collection of soup, stir-fry fluff and then added to the edible oil stir-fried into granular or short-fiber meat products. Crispy meat floss to Fujian production of the most famous, characterized by shorter fibers, very crispy, easy to eat, taste good. Characteristics: crispy meat floss and meat flour floss form of loose granular or fibrous, no burnt head, no sugar lumps, brown or yellow-brown color, uniform color, glossy. Taste rich and delicious, sweet and salty moderate, with crispy and sweet characteristics, oil but not greasy, pure flavor, no bad smell, no impurities.
3. Taicang meat floss
Processing technology for livestock and poultry as raw materials, by cooking, skimming oil, seasoning, soup, frying, rubbing made of muscle fibers fluffy flocculent meat products. More famous Taicang-style meat floss Taicang meat floss, Rugao meat floss, Shanghai Happy brand meat floss, etc., characterized by long fibers.
Features: Taicang-style meat in the form of flocculent, soft and fluffy fibers, allowing a small number of knots without burnt head, the color is uniformly golden yellow or yellowish, slightly glossy. Taste rich and delicious, sweet and salty moderate, pure flavor, no bad smell, no impurities.
Taicang Meat Loaf's requirement for raw materials is four words: absolutely fresh. A pig from slaughter to the pot, to be strictly controlled within 4 hours, and the choice of only 4 months to grow up in Taihu Lake pig. The difference between authentic Taicang meat loaf and the "Taicang-style" meat loaf on the market has a lot to do with the freshness of the meat.
4. Rugao meat floss
Related history: Rugao meat floss production began in 1914, after the founding of the country by the Rugao meat factory production. The original "Taicang-style" meat floss, due to continuous improvement of the production process, the development of the best ingredients formula, has formed a unique flavor of Rugao.
Related honors: since 1982, "Jinmei brand" meat floss has been rated as the Ministry of Commerce's famous, special and high-quality products; in 1985, it was awarded the Gold Medal of Honor by the International Society of Gastronomy and the Committee of Tourism and Tourism in Paris, which is China's first gold medal for meat food in the international arena; it was awarded the Gold Medal of the First China Food Expo in 1988; in 1992, it was awarded the Gold Medal of the First China Food Expo. In 1992, "Rugao brand" meat floss won the Hong Kong International Instrument Fair Gold Medal.
Consumption of contraindications:
Because lean pork itself contains a certain amount of sodium ions, and a large amount of soy sauce brings a considerable amount of sodium ions, so dietary need to limit the salt friends to eat less. In addition, the processing also adds white sugar, which adds a lot of carbohydrates that are otherwise very low in lean meat. Some meat floss is also added a lot of fat, more flavorful, but also brings a lot more energy. The calorie content of meat floss is much higher than that of lean meat, and it is a high-energy food, so you need to control the amount and frequency of eating it.
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