Pork floss is made of meat. Many people say that the shredded pork is pink. For convenience, especially for some children, it is ground into a powder. Meat floss is a powder made by removing the moisture from meat. Suitable for storage and easy to carry. What is the production method of meat floss? How is meat floss made? Let's take a look with the editor.

From the early days of the Mongol Empire, when Genghis Khan traveled to Asia and Europe, his dry food was meat floss and milk powder. According to Marco Polo's travel notes, the Mongolian cavalry once carried a kind of meat floss food. Meat floss is easy to make without "Xiurun processing", and Mongolia has already perfected it. Dajin is the predecessor of the Qing Dynasty, and there is no legend about meat floss. However, the Jin and Qing dynasties were influenced by Mongolian food and used it for their own purposes.

Pork floss is a common snack made from dehydrated beef, mutton, lean meat, fish and chicken. It is very common in Mongolia, China, Japan, Thailand, Malaysia, Asia and Singapore

The specific method is as follows:

Stir-fried meat: put the cut lean meat into the pot and add The same amount of water as the meat and then processed in three stages.

Stage 1: Cook the lean meat. Bring to a boil over high heat and skim off the oil until the meat is rotten. If the meat is not rotten and the water is dry, add water appropriately. When you hold the meat with chopsticks and apply a little pressure, the meat fibers will separate on their own, indicating that the meat has been cooked. At this time, you can add seasonings and continue cooking until the soup is almost dry.

The second stage: the frying and pressing stage. Sauté the meat over medium heat while crushing it with a spatula. Be careful not to fry too early or too late. Because the meat is fried too early, the meat will not be rotten and is not easy to spread, and the work efficiency is very low; if the meat is fried too late, it will be easy to burn, causing losses.

The third stage: frying. The rotor should be small, stir fry continuously, and the operation should be light and even. When the meat is completely loose and the water is completely dry, the color will change from gray-brown to gray-yellow, and finally turn into golden meat floss with a special flavor.

Newly processed meat floss can be stored in a glass bottle that has been pre-washed, sterilized and dried while hot, and can be stored in a dry place for 6 months without deterioration. Packed in moisture-proof paper or plastic bags, it can also be stored for a short period of time.

Theoretically, any kind of meat can be made into floss