How long can homemade meat floss be preserved

Meat floss is a common snack. It is mainly made of pork, mutton or beef. It has high nutritional value, good taste and is particularly delicious. In order to ensure the health of the ingredients, you can make meat floss yourself. The prepared meat floss can be stored for a period of time. If placed in the refrigerator, it can generally be stored for about a week. When making meat floss, do not make too much at one time to avoid deterioration caused by improper storage.

How to preserve homemade meat floss

Meat floss is made by removing moisture from lean meat, and the only way to preserve it is to keep it dry. Just put it in a sealed container in a dry place. It can be kept for a long time. If you buy meat floss, it should not be kept longer than homemade meat floss or kept fresh in the refrigerator, but it must be eaten within three to five days.

Meat floss is also called meat floss or meat crisps. Meat floss is a powder made by removing moisture from meat. It is suitable for storage and easy to carry.

Since the early days of the Mongol Empire, Genghis Khan's dry food during his campaigns across Europe and Asia consisted of meat floss and milk powder. According to Marco Polo's travel notes, Mongolian cavalry once carried a kind of meat floss food. Meat floss is simple to make and does not require any elaborate processing, and it was perfected in early Mongolia. There was no legend about meat floss in the Great Jin, the predecessor of the Qing Dynasty, but the Qing Dynasty was influenced by Mongolian cuisine and adopted it for its own use.

Made from beef, mutton, lean pork, fish and chicken by removing the moisture, meat floss is a common snack in Asia and is very common in Mongolia, China, Japan, Thailand, Malaysia and Singapore.

Generally, meat floss is ground into powder, which is suitable for children to eat. It can be mixed into porridge or dipped in steamed buns. Or it can be refined by adding red yeast rice, sugar, soy sauce and cooked oil.

How to make pork floss

The first one:

1. 2 pounds of lean pork, light soy sauce, sugar, some fennel, 1 star anise, a piece of old ginger, and some cooking wine.

2. Cut the pork into strips and boil it in water. After removing the blood foam, add soy sauce, sugar, fennel, star anise, ginger, and cooking wine. Cook until the meat is tender when you pick it up, then remove from the water.

3. Put the meat into a dry pan and stir-fry over medium heat, pressing with a spatula and stirring at the same time until the meat is broken up. Then turn to low heat to dehydrate. Keep stir-frying until the meat is loose and dehydrated, and turns grayish yellow in color. Then it is almost done. Sprinkle some sesame seeds on it, and it will become meat floss after cooling.

PS: It is recommended to put a little soy sauce and sugar at first, and taste the meat after it is cooked. If it tastes slightly bland, it is suitable. Keep stirring and be gentle to avoid it becoming mushy or burnt.

Second:

When choosing raw materials and ingredients, choose fresh, tender lean meat. The ingredients for processing meat floss are based on 50 kilograms of lean meat, 22 kilograms of soy sauce, 1.5 kilograms of sugar, 2 kilograms of rice wine, 0.5 kilograms of ginger, and 30 grams of fennel. The amount of ingredients can be increased or decreased appropriately according to different life needs and habits.

Cut and cook the meat

Cut the selected lean meat into strips along its fiber texture, and then cut it horizontally into short strips of 3 cm in length. Next, add the chopped lean meat and an equal amount of water into the pot and cook. After boiling over high heat for a while, skim off the oil foam floating on the surface of the pot and continue cooking until the meat is cooked through. When you pick up a piece of meat with chopsticks and apply a little force, the meat fibers separate on their own, which means the meat is cooked. At this time, you can put the seasoning into the pot and continue cooking until the soup is almost dry.

Stir-fry, press and dry

Cook the meat until well done and stir-fry over medium heat. When operating, use a spatula to press the meat and stir-fry at the same time until the meat is broken up but not burnt. In order to fully dehydrate the cooked meat, it is necessary to stir-fry it over low heat. Be sure to stir continuously, gently and evenly, and be sure not to burn or fry. When all the meat pieces are loose and fully dehydrated, they become meat floss, and their color changes from gray to grayish yellow. After cooling, it will become golden meat floss with a special aroma.