Made of floss with cotton? Do not pull it, the truth is like this
Recently, a number of videos have shown that meat muffins are made from cotton and spread madly on the Internet. A woman (man) holds a floss cake, tears loose the floss on the cake surface, and soaks in a bowl of water. In a moment, the water in the bowl turned yellow. Then, she (he) took out the freshly crushed pork floss, took out a lighter and ignited, and then found that the end of the floss was burnt black and said "this is not the so-called floss, it is cotton."
Is there really cotton in the floss cake?
Of course not.
Floss or velvety meat, meat crisp, is the use of meat as the main raw material, after cooking, diced, oyster sauce, ingredients, soup, fried pine, glutinous and loose made of muscle fibers fluffy flocculent meat products. The main ingredient of Floss is protein. Protein is composed of amino acids. It mainly contains four elements: carbon, hydrogen, oxygen, and nitrogen. It also contains a small amount of sulfur and metal elements, which are easily ignited. While cotton is a plant fiber, its main component is cellulose, which can be directly ignited, but it does not have char smell. And although cotton looks soft, it doesn't chewed in the mouth.
Floss also exists falsification
Floss is easy to be falsified because it is completely invisible. "Floss" has three names: first, meat floss, the second is crisp meat floss (after frying the floss, people often eat in southern Fujian), third is the meat powder loose, with pea flour or corn flour, fragrant to join the floss. At the end of 2016, there was news that most of the floss on the market was not made from meat, but rather from a mixture of peas and pork. In general, this kind of floss is basically powdery, with very fine fibers and few fibers.
Meat floss powder is not only fundamentally different from meat floss, but more importantly is the price difference. According to news reports, the price of real floss meat is 5 times or even higher than meat floss powder.
How to identify a good floss?
In addition to choosing products from regular channel manufacturers, how do you identify good floss?
Color: The traditional method of making the floss is light brown, shiny, uniform color, consistent inside and outside, and the added meat powder is white, outside the color.
Feel: High quality meat loose, elastic loose, floc-like, obvious fiber, and there are more powder added to the floss.
Taste: The quality meat has a natural flavour and the added floss has a savory flavor.
Water: The simplest and crude method, high-quality meat is put into the water, the water is still clear, not muddy; and there is a doped flesh, and soon after entering the water, the water will soon become paralyzed.
Ingredients list: pork or beef should be on the list of ingredients, but if you only see starch, pea flour and no “meatâ€, it is not authentic.
DIY DIY Floss
Raw materials: 5 pounds of lean meat, 1 pound of soy sauce, 3 grams of sugar, 2 rice wine, 10 grams of fennel, and 20 grams of ginger.
Production Method:
1. Processing of Raw Meat: Remove bone, skin, fat, tendon and connective tissue, then cut the lean meat along the fiber lines into meat strips and then cut into short pieces of 3 cm long.
2, boiled meat and fried dry: the cut lean meat in the pot, add the same amount of water and meat, and then processed in three stages.
The first stage: lean lean meat. After boiling in the fire, puff up the floating oil until the meat is rotten. If the meat is not dry and the water is dry, add some water. When chopsticks are used to hold the meat and a little pressure is applied to separate the meat fibers, it means that the meat has been boiled. At this time, the seasoning can be added and the soup can be cooked until the soup is quickly dried.
The second stage is the stage of frying and pressure. Using a medium flame, scoop the meat with a spatula while frying. Be careful not to fry too early or too late. Because of the pressure of frying too early, the meat is not bad, and it is not easy to disperse, and the work efficiency is very low; if the frying pressure is too late, the meat is so rotten that it is easy to burn and cause damage.
The third stage: the fry stage. The fire should be small, continuous diligence, light and even operation. When the meat is loose and the water is completely dried, the color changes from gray brown to gray yellow, and finally it becomes a golden flesh with a special fragrance.
Cooling Agent, is a general term for all the chemicals that can produce cooling effects and are not strong. The most common Cooling Agent is menthol (especially L-menthol), but it should not be used in large quantities due to its strong odor and strong irritation to the skin, mucous tissue, and eyes. Therefore, many scientists have synthesized and extracted a new generation of cooling agent.
WS-23,flavor,Menthol,WS-5,Koolada,WS-12
Xi'an Double H Health Technology Co., Ltd , https://www.dhextract.com