dried meat floss

[ròu sōng]

Dishes based on beef, mutton, pork, chicken and fish

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This entry is made by Compilation and application of scientific encyclopedia entries of "Science Popularization China" to examine.

Meat floss Fleece 、 Meat crispy 。 Meat floss is a powder made from meat after removing water. It is suitable for storage and easy to carry.

from Mongolia In the early days of the empire, Genghis Khan The dry food for fighting in Europe and Asia is dried meat floss and Powdered Milk 。 Marco Polo In the travel notes, Mongolian cavalry I once carried a kind of meat floss food. The production of meat floss is simple without "Xiurun processing", and it has been improved in early Mongolia. Qing Dynasty Predecessor of daikin There is no legend of meat floss, but Later Gold Qing Dynasty cover Mongolia diet influence And then take it for your own use.

use beef 、 mutton 、 pig lean meat 、 fish 、 chicken The meat floss is made after removing water Asia Common snacks in Mongolia 、 China 、 Japan 、 Thailand 、 Malaysia 、 Singapore They are very common.

Common floss meat is ground into powder, suitable for children To eat, mix the meat floss into the porridge or dip it in Steamed buns Eat. Or add red grains, white sugar, soy sauce and cooked oil to refine.^[1]

Chinese name: dried meat floss
Foreign name: Dried Meat Floss
Alias: Fleece 、 Meat crispy
Main raw materials: Beef, mutton, pork, chicken, fish

Whether preservative is contained: no
Main nutrients: Energy, fat, protein, carbohydrate
Main edible effects: Supplementary energy
Suitable crowd: Long journey, camping, inconvenient for cooking
Storage method: Dry place

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brief introduction

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Meat floss is a kind of dehydrated product that is rich in nutrition, easy to digest, easy to eat, and easy to store. Except pork. You can also use beef, rabbit and fish to produce various kinds of meat floss^[2] 。 Meat floss is a famous specialty in China, which can be divided into fluffy meat floss and powdery (spherical) meat floss according to its shape. Pork floss is a popular product^[3] 。

Historical evolution

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country	years	Introduction to History
Mongol Empire	eleventh century about	dried meat floss Mongolia people In the autumn of each year, the old and weak livestock are killed, and then a head of beef or mutton is made into meat floss and stored in a small bag made of sheepskin. Generally, beef is used to make meat floss, and then the bladder of the cow is used to store the meat floss. A cow can guarantee a person's ration for several months. They also use this method when they are on an expedition, and use meat floss and milk to make thick soup. Genghis Khan used meat floss and milk powder as dry food when he rode in Europe and Asia. Meat floss and milk powder assisted Genghis Khan's great cause. therefore Mongol Empire It is the first country to invent dried meat floss and milk powder, which is also recognized as the world's first written record of human use of dried meat floss and milk powder.^[4]
Mongol Empire	twelfth century about	dried meat floss According to Italy Marco Polo In the travel notes, Mongol Empire yuan dynasty The Mongolian cavalry once carried a kind of meat floss food, which is easy to carry in the form of powder, as a military material. On a long march. Meat floss is easy to carry. When eating, take about half a pound and put it into the leather bag that you carry with you. Add water to hang on the horse's back and shake it when running through the horse. Dissolve it into porridge for eating. When fighting, they can quickly replenish their strength on horseback, so the Mongolian cavalry is so strong that the enemy is frightened at the news. When there is lack of food and fodder for long-distance march and desert battle, we can survive for several months by this method.
Qing Dynasty of China	1698	《 A Record of Raising Children 》The method of making chicken floss is described in.
	1750	《 Awakening Garden Record 》Record the method of making pork floss and fish floss.
	1856	In 1856 (the sixth year of Xianfeng in the Qing Dynasty), Lin Dingding, the chef of Liu Buxi, the Fuzhou Salt Transport Envoy, cooked the pork too badly when cooking. At this time, the Salt Transport Envoy served the guests and urged them to deliver the dishes. Lin Dingding had a brainwave and hurriedly added various ingredients, fried them into shredded meat powder and put them on the table. However, the guests were full of praise after tasting it, and Lin Dingding would cook this dish for every guest in the future. Later, Lin Dingding resigned from the official kitchen and went home to open a shop, specializing in making fried meat floss, and holding the sign of "Ding Riyou", which means "Ding Zhong Riyou", became popular in Rongcheng. Fuzhou officials also used it as a tribute or gift when they came to Beijing, so it became famous throughout the country.^[4]

classification

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According to the different processing methods, it can be divided into three types: meat powder floss, fried meat floss, Taicang type meat floss.
It can be divided into Fujian pork floss, Taicang pork floss, Rugao pork floss, Shanghai pork floss, Wenzhou pork floss.

Meat Floss

The processing technology is to use the lean meat of livestock and poultry as the main raw material, and make granular meat products by boiling, skimming, mincing, seasoning, collecting soup, and frying with edible oil and flour. Meat powder pine has a large output in Fujian and Tianjin.

Fried Pork Floss

The processing technology is to use lean meat of livestock and poultry as raw materials, which is boiled, skimmed
Season, collect soup, stir fry loose, then add edible oil and stir fry to make granular or short fiber meat products. The crispy pork floss is the most famous one produced in Fujian. It is characterized by short fiber, crispy, easy to melt and good taste. Features: The crispy meat floss and meat powder floss are in loose granular or fibrous form, without coke and sugar lumps. They are brown or yellowish brown in color, uniform in color and luster. It has rich and delicious taste, moderate sweet and salty, crisp and sweet characteristics, oil but not greasy, pure fragrance, no bad smell, no impurities.

Taicang pork floss

The processing technology is to use livestock and poultry meat as raw material, through cooking, skimming, seasoning, soup collection, stir frying and rolling, to make muscle fiber fluffy into flocculent meat products. The famous Taicang style pork floss includes Taicang style pork floss, Rugao style pork floss and Shanghai Happy brand pork floss, which are characterized by long fiber.
Features: Taicang type floss is flocculent in shape, soft and fluffy in fiber, a few knots are allowed without scorch, and the color is uniform golden yellow or light yellow, slightly shiny. Rich and delicious taste, moderate sweet and salty, pure fragrance, no bad smell, no impurities.
Taicang pork floss requires four words for raw materials: absolutely fresh. A pig should be strictly controlled within 4 hours from slaughter to cooking, and Taihu pigs that only need 4 months to grow up should be selected. The difference between authentic Taicang pork floss and the "Taicang style" pork floss on the market has a lot to do with the freshness of the meat.
As early as 1915, Taicang Meat Floss won Panama First Class Award of International Exposition, and won the first prize in 1991 Chinese food Gold medal of the Expo. However, there are too many fake Taicang style pork floss in the market. Only when you go to Taicang can you really taste the authentic Taicang style pork floss. Taicang brand pork floss has won three consecutive titles in 1992, 93 and 94 Jiangsu Province Famous trademark; In 1984 and 1988, it was successively rated as high-quality food by the Ministry of Commerce of China; In 1988, it won the gold medal of the first China Food Expo and the national high-quality health care product Golden crane Cup; In 1999, it was awarded the "Gold Award for Products Satisfied with User Evaluation" by the People's Daily Market News (Jiangnan Market Edition) and Jiangsu Quality Management Association; In 2000, it was rated as "Customer Satisfaction Product in Jiangsu Market" by the User Committee of Jiangsu Quality Management Association.

Rugao Pork Floss

Relevant history: Rugao The production of meat floss began in 1914 and was produced by Rugao Meat Joint Factory after the founding of the People's Republic of China. The original "Taicang style" meat floss has formed Rugao's own unique flavor due to continuous improvement of production technology and development of the best ingredient formula.
Honors: Since 1982, "Jinmei" pork floss has been continuously rated as the famous, special and high-quality product of the Ministry of Commerce; In 1985, it won the gold medal of honor awarded by the International Food Association and the Tourism Committee in Paris, which is the first gold medal of meat food won by China in the world; First in 1988 China Food Expo Gold medal. 1992 Rugao brand pork floss Hong Kong International Gold Award of Instrument Expo.

Taboos

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dried meat floss

Since pig lean meat itself contains a certain amount of sodium ions, and a large amount of soy sauce brings a considerable amount of sodium ions, friends who need to limit salt in their diet should eat less. In addition, due to the addition of white sugar during the processing, the low content of carbohydrates in lean meat has also increased a lot. Some meat floss also adds a lot of fat, which makes it more delicious, but also brings more energy. Meat floss is much higher in calories than lean meat, and belongs to high-energy food. The amount and frequency of consumption should be controlled.

Edible Guide

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Multiple ways to eat meat floss	Meat floss pictures
Eating directly: The simplest way to eat is to eat directly, which is the most delicious, fresh and sweet way to eat meat floss. It would be even better to drink it with Mongolian milk tea. It is suitable for filling hunger or replenishing nutrition in the office at ordinary times (especially suitable for replenishing nutrition at any time pregnant woman ）	dried meat floss
Milk preparation: Served with milk, the way of eating for Mongolian soldiers when Genghis Khan went to war.	dried meat floss

Served with cold dishes:

Make a cold dish - pork floss preserved egg 。 Preserved egg is very delicious, but it has an ammonia flavor due to its special preparation method. After the preserved egg is cut and put on the plate, spread a layer of floss meat on the preserved egg. The fresh taste and fragrance of floss meat can cover the ammonia smell of preserved egg. It is not only beautiful but also nutritious. It is a common cold dish in many hotels.

dried meat floss

Served with bread:

Roll into meat floss bread Eat. It's easy to make it yourself. Slice two pieces of bread and put some in the middle butter , sprinkle with meat floss, it's delicious.

dried meat floss

Served with porridge:

Pork floss porridge. This is the most common way of eating in Guangdong. Just put the meat floss when boiling the porridge. But be sure to put meat floss when the porridge is about to be cooked. In addition, the most convenient and affordable thing is to use crispy children's loose mixed porridge to feed the baby, which is not only convenient but also adds protein to the baby.

dried meat floss

Filling: To make Mongolian dumplings, dumplings and glutinous rice balls. The advantage is that meat floss filling is simpler than other fillings. It does not need to be chopped or mixed and can be used directly.	dried meat floss
To make rice balls: Make rice dumplings.	dried meat floss

For seasoning:

It is more common to dip it in salty rice dumplings or sprinkle it in vegetable soup.

dried meat floss

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Muffin buns

Ingredients: 620g egg white, 300g sugar, 120g water, 80g oil, 250g low gluten wheat flour, 25g corn flour, 100g egg yolk, 6g tata flour, 3g salt bar, 4g baking powder, salad dressing, meat floss.
Production process:

Mongolian Meat Floss Steamed Bun

one
First, pour 600g of egg white, sugar and tartar powder into the basin and send them away (it is convenient to use a machine and hard to control)
two
Prepare a basin, add water, oil and another 20 grams of egg white to mix
three
Add low flour, corn flour, salt baking powder and egg yolk to the second step and mix them together
four
Mix the first step and the third step together
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It's better to prepare a decorative bag to put the cake paste in
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Squeeze the cake batter into a small hill on the baking pan
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Bake in the oven for 5 minutes. The oven temperature must be kept at 200/170. Turn the pan in the opposite direction for the second time and bake for 7 hours with 170/150
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Because the oven temperature can be controlled by itself
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After baking, light and cool the cake, cut the cake in half, and do not cut it. Spread salad sauce on the middle to fix the meat floss on the cake

General practice

Material: 7500g pork (lean)
Seasoning: White granulated sugar 750 g, soy sauce 1500g, 60g salt (corresponding materials are configured in proportion, and the quantity can be changed according to the demand)
Selection and processing of raw materials: (1) Fresh and disease-free meat that has been inspected by veterinarians before and after slaughter. (2) Clean the lean meat as much as possible Fat , bone, and then cut into 500 grams of meat to keep fibre Length of. (3) The raw meat must be kept clean and hygienic. If there is blood stasis and dirt, clean it with water.

one
Boiling meat: put a proper amount of water into the pot first, and then pour the meat into the pot. The amount of lean meat in each pot is about 1500 grams. After cooking, turn it up, down, left and right with a shovel. After the meat is boiled to hard, cover the pot lid, and use cloth to surround it, so as to reduce the steam escaping from the pot and maintain the temperature. (1) Boil meat for 2.5 to 3 hours after boiling. (2) Master the fire power: after about 20 minutes of boiling in the pot, the fire should be gradually reduced. After about half an hour, the charcoal fire in the kitchen can be smothered with coal. Only a small amount of charcoal fire should be left for boiling, and no fire should be allowed.
two
Oil skimming: When the meat is cooked, remove the lid of the pot, first mortar the oil soup out of the pot, use a frying shovel to remove all the meat pieces, then pour the soup out of the mortar into the pot, and at the same time add an appropriate amount of water (until the pot is full) before boiling. The fire power should be large, and after boiling, the fire power should be slightly small. When the oil floats on the soup surface and the oil and water are clear, oil skimming should be carried out. When skimming oil, water should be constantly added, Keep the soup (close to the full pot). After skimming most of the oil (about 1 hour), add soy sauce, wine and salt, and continue skimming. After the oil is basically cleared, put the sugar in (keep the soup sugar). During the whole oil skimming phase, the shovel shall be continuously turned up and down, left and right to prevent scorching, and fascia and broken bones shall be removed.
three
Soup collection.
four
Drying, frying, wiping and loosening: Before frying, the frying machine must be checked to keep it clean, and then the meat floss with paste collected shall be poured into the machine. During the baking process, the fire power should be normal. According to preliminary estimates, the furnace tube temperature is generally around 300 ℃. Too high or too low will affect product quality. After 40 to 50 minutes of baking and frying, the moisture content should not exceed 16%, and it should be within 17% before packaging. Baked and fried floss meat should be immediately sent to the loosening machine for loosening (the purpose of loosening is to loosen the floss fiber). According to the situation of floss meat, it should be wiped once, twice, and even three times individually.
five
Tip: Never cover the lid, or the sound of steam dripping into the oil pan will frighten people to death: put the shredded meat into the lard pan, add soy sauce Cooking wine , sugar, chicken essence, thirteen spices (other spices can also be used instead), stir frying, non-stop stir frying, in the process of shoveling, rolling, turning the meat more and more thin, this process is very sour, if conditions permit, it is better to have a backup assistant, two people change the stir frying: if some of the silk is too thick after stir frying, you can roll it fine by hand after cooling.

Home Cooking

Ingredients: lean pork, several pairs of accessories: ginger soy sauce, salt sugar
Production steps:

one
Fresh lean pork, cut into pieces;
two
Put water in the pot and boil it. Put the meat into the pot and blanch it for a while. Then take it out and wash it;
three
Put the meat in the high-pressure pot, add some soy sauce , water Ginger slices , a little salt and sugar, cover the pot, press the pressure cooker for 40 minutes;
four
Cool slightly, open the lid of the pot, and close the soup over high fire until the soup is dried;
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Remove the ginger and mash the meat with a wooden shovel as much as possible;
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Frying pan Heat the meat without adding oil, dry it and stir it until it becomes fluffy, then turn off the fire;
seven
Cool the shredded meat and put it into the food processor to crush it. The meat floss is complete.

Baby Meat Floss

Ingredients: 500g pork loin, 1 ginger, 1 tbsp Chinese prickly ash, 4 scallions, 2 tsps white sugar, 1/2 tbsp baby soy sauce, 10g olive oil.
Production steps:

one
Cut pork loin into small pieces.
two
Boil pepper, blanch, remove and drain.
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Add scallions and ginger and boil until crushed.
four
Take it out to control water and cool it.
five
Use a rolling pin to roll it into pieces, and more rolling will make it into meat paste.
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Add sugar, olive oil and soy sauce. Mix well, then put it into the bread machine or frying pan, stir fry until dry and loose.
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It's the same without a toaster. Observe that the painting is even. In the golden bread bucket, it looks very yellow at night, but it is light yellow normally.
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Pour it out to cool, and then put it into the fresh-keeping box.
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Packed meat floss.
ten
That's very true. The baby likes it very much.

Tips:

one
Cut the meat floss for the baby a little smaller, so that the meat floss will be more broken. If a baby or an adult over 3 years old eats it, it will not be so small. It can be cut along the texture. The meat floss is longer.
two
Neither salt nor seasoning was added. I don't feel any flavor when mixed with white rice porridge. For older children and adults, the condiments are as follows: 1 tsp salt, 1/2 tbsp sugar, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp curry powder, 1 tsp five spice powder, 1 tsp chicken essence, 1/2 tbsp edible oil. It tastes super good.
three
If you want the meat floss to become my feeling of fluffy Rongrong, you must roll it vigorously. Another thing is to use the bread machine to start the stir frying function for 30 minutes, and then start the dough kneading program for 10 minutes, and then start the stir frying, so that the crisscross will be more fluffy. If using a frying pan, it is recommended to use an egg beater to stir and stir. The spatula is not so fluffy.^[1]

Meat floss bread

Material Science: strong flour 150g, 1 tablespoon of milk powder, 1 tablespoon of yeast (dried), 1 tablespoon of egg white, some meat floss, 1/4 tablespoon of salt, 30g of sugar, 70g of water, 15g of butter, and some salad dressing.
Production steps:

one
Bread can be made according to the general process. The dough is kneaded to the expansion stage, covered with fresh-keeping film, and put at 28 ℃ for basic fermentation
two
Fermented to 2.5 times the size
three
Exhaust the fermented dough, divide it into 4 parts, and roll it round. Wake up for 15 minutes. (For more detailed process diagram, please refer to "Manual kneading and fermentation step diagram")
four
Take a piece of dough, flatten it and roll it from the middle down
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Then roll out from the middle up. Ovalize (not too long)
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Turn over, roll up from top to bottom, and tighten at the same time. And pay attention to the middle of the two ends
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Then it can be shaped into olive shaped dough
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The final fermentation was carried out at 38 ℃ and humidity above 85. About 40 minutes, ferment to twice the size. Brush a layer of egg liquid (egg: water=1:1) on the surface. Put it in the preheated oven and bake it at 180 degrees for about 15 minutes
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Take a piece of bread and cut it from the middle (do not cut it off) after cooling on the cooling rack
ten
Spread salad dressing on the slit
eleven
Put it together and coat the surface with salad dressing
twelve
Roll a circle in the floss meat, and then throw away the excess floss meat.^[4]

Food nutrition

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Food name	dried meat floss
Content Reference	Amount of food per 100 grams
protein	41.8 g
Fat	10.2 g
carbohydrate	28.6 g
sodium	1929 mg

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