 Meat floss made of beef | |
| Alternative names | Meat wool, pork floss, flossy pork, meat cotton candy or pork sung |
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| Place of origin | China[1] |
| Region or state | East Asia andSoutheast Asia |
| Associatedcuisine | Cambodia,China,Indonesia,Malaysia,Singapore,Taiwan,Thailand andVietnam |
| Main ingredients | Pork,beef, orchicken |
| Meat floss | |||||||||||||||||||
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| Chinese name | |||||||||||||||||||
| Traditional Chinese | 肉鬆 | ||||||||||||||||||
| Simplified Chinese | 肉松 | ||||||||||||||||||
| Literal meaning | meat fluff, meat flakes | ||||||||||||||||||
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| Southern Min name | |||||||||||||||||||
| Chinese | 肉拊 | ||||||||||||||||||
| Literal meaning | processed meat; rubbed / broken-down meat | ||||||||||||||||||
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| Southern Min name (Tainan) | |||||||||||||||||||
| Chinese | 肉酥 | ||||||||||||||||||
| Literal meaning | meat flakes, meat crisps | ||||||||||||||||||
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| Eastern Min name | |||||||||||||||||||
| Traditional Chinese | 肉絨 | ||||||||||||||||||
| Simplified Chinese | 肉绒 | ||||||||||||||||||
| Literal meaning | (fine) meat wool, fine meat floss (embroidery silk); meat down feathers (or fine hair); meat velvet, fine meat fabric | ||||||||||||||||||
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| Hakka name | |||||||||||||||||||
| Chinese | 肉麩 | ||||||||||||||||||
| Literal meaning | meat wheat bran; meat gluten | ||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||
| Vietnamese | ruốc(Northern Vietnamese) chà bông(Southern Vietnamese) | ||||||||||||||||||
| Thai name | |||||||||||||||||||
| Thai | หมูหย็อง | ||||||||||||||||||
| RTGS | mu yong | ||||||||||||||||||
| Malay name | |||||||||||||||||||
| Malay | serondeng | ||||||||||||||||||
| Indonesian name | |||||||||||||||||||
| Indonesian | abon | ||||||||||||||||||
| Filipino name | |||||||||||||||||||
| Tagalog | mahuor masang | ||||||||||||||||||
| Khmer name | |||||||||||||||||||
| Khmer | សាច់ជ្រូកផាត់ sach chruok phat | ||||||||||||||||||
Meat floss, also known aspork oryuk sung (Chinese:肉鬆;pinyin:ròusōng;Jyutping:juk6 sung1 ;Mandarin Chinese:[ɻôʊsʊ́ŋ]), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating fromChina.[1][2] It is more commonly known asbak hu (Hokkien:肉拊,Pe̍h-ōe-jī: bah-hú) inHokkien-influenced regions, such asSoutheast Asia andTaiwan.[3]
Meat floss is used as a decorative and flavorful topping for many foods, such ascongee,tofu, rice and savorysoy 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 inChinese,Vietnamese (calledruốc in the North, andchà bông in the South), andIndonesian dining.[citation needed]
Meat floss is made by stewing finely cutpork,chicken orbeef (though other meats may be used) in a sweetened mixture ofsoy sauce and various spices until individualmuscle fibers can be easily torn apart. This happens when the water-insolublecollagen that holds the muscle fibers of the meat together has been converted into water-solublegelatine.[4] The meat is teased apart, strained and partially dried in the oven. It is then mashed and beaten while being cooked in a largewok until it is nearly completely dry. Additional flavorings 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. TheJiangsu stylerousong is dry-cooked and the product is slightly chewy, while theFujian stylebak 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.[5]
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Ingredients and types of food |
A very similar product is porkfu (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 andelastin content of fish meat.Rabbit andduck floss can also be found in China.[6][7]
InJapan, a variant made from fish is calleddembu (Japanese:田麩).
In Muslim-majorityIndonesia andMalaysia, beef or chicken floss is the most popular variant, commonly calledabon inIndonesian andserunding inMalay. In Malaysia,serunding is a popular delicacy duringRamadan andEid al-Fitr.[8] It can keep for several days to several months unrefrigerated, depending on its moisture content.
In the Muslim-majorityHausa 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 ofheterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at 150 °C (302 °F).[9] HAAs are believed topromote the development of some cancers.[10]
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