Meat floss, also known as rousong, yuk sung, or bak hu (pronounced[ɻôʊsʊ́ŋ]; Chinese: 肉鬆; Jyutping: juk6 sung1), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.[1]
Meat floss is used as a decorative and flavoring topping for many foods, such as congee, tofu, rice, and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.[citation needed]
Production and styles
Meat floss is made by stewing finely cut pork, chicken, or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork. This happens when the water-insoluble collagen that holds the muscle fibres of the meat together has been converted into water-soluble gelatine.[2] The meat is teased apart, strained, and partially dried in the oven. It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry. Additional flavourings are usually added while the mixture is being fried.
There are two styles of meat floss, which differ in whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style bak hu is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2 lb) of floss.[3]
Variations
A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than meat floss, and has a more fibrous texture.
Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.[4][5]
In Japan, a variant made from fish is called dembu (Japanese: 田麩).
In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, and is commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[6]
In the Muslim-majority Hausa cuisine of Northern Nigeria, dambu nama is a dry, shredded beef snack, similar to meat floss. It is fried and heavily spiced in its preparation.
A study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at 150 °C.[7] HAAs are believed to promote the development of some cancers.[8]
See also
Wikimedia Commons has media related to Meat floss.
^ abGrigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN978-0-671-07211-7
^Vickie Vaclavik, Elizabeth W. Christian. Essentials of Food Science. Springer, 2003, p. 169.
^Melia, Ken (2017). Review of Meat Floss – Identifying opportunities for Australian Red Meat. North Sydney: Meat and Livestock Australia Limited
^Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" Food and Fermentation Technology: 120–125 – via Food Science and Technology Abstracts.
^Leistner, Lothar (2002). Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. New York: Kluwer / Plenum Publishers. pp. 132, 139. ISBN978-1-4613-5220-4.
^Thestar.com. "." Mum’s meat floss legacy. Retrieved on 2008-09-19.
^Liao, Guozhou (April 2009). "Effects of Cooked Temperatures and Addition of Antioxidants on Formation of Heterocyclic Aromatic Amines in Pork Floss". Journal of Food Processing and Preservation. 33: 159–175. doi:10.1111/j.1745-4549.2008.00239.x – via Web of Science.
^Weisburger, John H. (2002-09-30). "Comments on the history and importance of aromatic and heterocyclic amines in public health". Mutation Research. 506–507: 9–20. doi:10.1016/s0027-5107(02)00147-1. ISSN 0027-5107. PMID 12351140.
May 06, 2023
meat, floss, also, known, rousong, sung, pronounced, ʊsʊ, chinese, 肉鬆, jyutping, juk6, sung1, dried, meat, product, with, light, fluffy, texture, similar, coarse, cotton, originating, from, china, made, beefalternative, namesmeat, wool, pork, floss, flossy, po. Meat floss also known as rousong yuk sung or bak hu pronounced ɻo ʊsʊ ŋ Chinese 肉鬆 Jyutping juk6 sung1 is a dried meat product with a light and fluffy texture similar to coarse cotton originating from China 1 Meat flossMeat floss made of beefAlternative namesMeat wool pork floss flossy pork or pork sungPlace of originChina 1 Region or stateEast Asia and Southeast AsiaAssociated cuisineChina Vietnam Taiwan Singapore Malaysia Cambodia and IndonesiaMain ingredientsPork beef or chicken Media Meat flossMeat flossChinese nameTraditional Chinese肉鬆Simplified Chinese肉松Literal meaningmeat fluffTranscriptionsStandard MandarinHanyu PinyinrousōngIPA ɻo ʊsʊ ŋ WuRomanization ɲiɔʔ soŋ Yue CantoneseYale Romanizationyuhk sungJyutpingjuk6 sung1Southern Min nameChinese肉酥Literal meaningmeat flakesTranscriptionsSouthern MinHokkien POJbah so Tai lobah sooEastern Min nameTraditional Chinese肉絨Simplified Chinese肉绒Literal meaningmeat fabricTranscriptionsEastern MinFuzhou BUCnṳ k ṳ ngHakka nameChinese肉麩Literal meaningmeat powder meat fabricTranscriptionsHakkaRomanizationngiug fuVietnamese nameVietnameseruốc Northern Vietnamese or cha bong Southern Vietnamese Thai nameThaihmuhyxngRTGSmu yongIndonesian nameIndonesianabonFilipino nameTagalogmahu or masangKhmer nameKhmerស ច ជ រ កផ ត sach chruok phat Contents 1 Culinary use 2 Production and styles 3 Variations 4 Health effects 5 See also 6 ReferencesCulinary use EditMeat floss is used as a decorative and flavoring topping for many foods such as congee tofu rice and savory soy milk It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste for example or as a snack food on its own Meat floss is a popular food item in Chinese Vietnamese called ruốc in the North and cha bong in the South and Indonesian dining citation needed Production and styles EditMeat floss is made by stewing finely cut pork chicken or beef though other meats may be used in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork This happens when the water insoluble collagen that holds the muscle fibres of the meat together has been converted into water soluble gelatine 2 The meat is teased apart strained and partially dried in the oven It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry Additional flavourings are usually added while the mixture is being fried There are two styles of meat floss which differ in whether oil is added during the last process of production The Jiangsu style rousong is dry cooked and the product is slightly chewy while the Fujian style bak hu is fried with oil and the product is mildly crispy Five kilograms 11 lb of meat will usually yield about one kilogram 2 lb of floss 3 Variations EditA very similar product is pork fu 肉脯 pinyin roufǔ Pe h ōe ji bah hu which is less fried and less shredded than meat floss and has a more fibrous texture Fish can also be made into floss 魚鬆 yu sōng though initial stewing is not required due to the low collagen and elastin content of fish meat Rabbit and duck floss can also be found in China 4 5 In Japan a variant made from fish is called dembu Japanese 田麩 In Muslim majority Indonesia and Malaysia beef or chicken floss is the most popular variant and is commonly called abon in Indonesian and serunding in Malay In Malaysia serunding is a popular delicacy during Ramadan and Eid al Fitr 6 In the Muslim majority Hausa cuisine of Northern Nigeria dambu nama is a dry shredded beef snack similar to meat floss It is fried and heavily spiced in its preparation Fish floss is roasted to look similar to yuk sung Beef floss for sale in Sulawesi Indonesia Meat floss buns from Hong KongHealth effects EditA study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of heterocyclic aromatic amines HAAs within the meat Up to seven different HAAs were found when meat floss was processed at 150 C 7 HAAs are believed to promote the development of some cancers 8 See also Edit Wikimedia Commons has media related to Meat floss Serundeng Dried shredded squid Bakkwa List of dried foods Machaca Pulled pork Cvarci Pemmican Katsuobushi Food portalReferences Edit a b Grigson Jane January 1985 World Atlas of Food Bookthrift Company ISBN 978 0 671 07211 7 Vickie Vaclavik Elizabeth W Christian Essentials of Food Science Springer 2003 p 169 Melia Ken 2017 Review of Meat Floss Identifying opportunities for Australian Red Meat North Sydney Meat and Livestock Australia Limited Zhou Zhen 2017 Research of new duck floss with spicy flavor Food and Fermentation Technology 120 125 via Food Science and Technology Abstracts Leistner Lothar 2002 Hurdle Technologies Combination Treatments for Food Stability Safety and Quality New York Kluwer Plenum Publishers pp 132 139 ISBN 978 1 4613 5220 4 Thestar com Thestar com Mum s meat floss legacy Retrieved on 2008 09 19 Liao Guozhou April 2009 Effects of Cooked Temperatures and Addition of Antioxidants on Formation of Heterocyclic Aromatic Amines in Pork Floss Journal of Food Processing and Preservation 33 159 175 doi 10 1111 j 1745 4549 2008 00239 x via Web of Science Weisburger John H 2002 09 30 Comments on the history and importance of aromatic and heterocyclic amines in public health Mutation Research 506 507 9 20 doi 10 1016 s0027 5107 02 00147 1 ISSN 0027 5107 PMID 12351140 Retrieved from https en wikipedia org w index php title Meat floss amp oldid 1151617477, wikipedia, wiki, book, books, library,
