How is meat floss prepared

Meat floss is a kind of dehydrated product which is rich in nutrition, easy to digest, easy to eat and easy to store. Except with pork. It can also be used to produce various meat floss such as beef, rabbit and fish. Meat floss is a famous specialty of our country. According to the shape, it is divided into velvet meat floss and powder (ball) meat floss. Pork floss is a public favorite.

Meat floss or meat velvet, meat crisp. Meat floss is a powder made by removing moisture from meat, which is suitable for preservation and easy to carry.

From the early days of the Mongol Empire, Genghis Khan's dry food was meat floss and milk powder when he fought in Europe and Asia. According to Marco Polo in his travels, the Mongolian cavalry once carried a kind of meat floss food. Meat floss is simple to make, without the need for "delicate processing", which has been perfected in early Mongolia. The Jin Dynasty, the predecessor of the Qing Dynasty, did not have the legend of meat flogs, and then the Jin Qing Dynasty was influenced by the Mongolian diet and adopted it for its own use.

Made from beef, lamb, lean pork, fish and chicken after removing moisture, meat flos is a common snack in Asia and is common in Mongolia, China, Japan, Thailand, Malaysia and Singapore.

General meat floss are ground into the end, suitable for children and the elderly to eat, the meat floss mixed in porridge or dipped in steamed bread, or add red grains, white sugar, soy sauce, cooked oil refined into.