 A dish of meat floss made from pork, served with rice | |
| 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 | Cambodian,Chinese,Indonesian,Malaysian,Singaporean,Taiwanese,Thai andVietnamese |
| 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 asyuk sung orrousong (Chinese:肉鬆;pinyin:ròusōng;Jyutping:juk6 sung1 ;Mandarin Chinese:[ɻôʊsʊ́ŋ]), is a dried meat product of Chinese origin, with a light and fluffy texture similar to coarse cotton.[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 golden in color with a distinctive flavor and sweet taste that is somewhat comparable tobeef jerky.[2]
Meat floss is made by stewing lean meat finely cut along the grain (pork,chicken orbeef though other meats may be used) in a broth until the meat is very tender and individualmuscle fibers can be teased apart.[4] This happens when the water-insolublecollagen that holds the muscle fibers of the meat together has been converted into water-solublegelatine.[5] The meat is then separated from the broth and shredded into fibrous strips. It is then added back into the broth which is enriched withsoy sauce,sugar,fennel,ginger,rice wine or other ingredients.[2] The mixture is then cooked at low heat and stirred continuously until the floss is dried.[4]
There are different regional styles of meat floss, which differ in whether oil is added during the last process of production.Jiangsu stylerousong is dry-cooked and the product is slightly chewy, whileFujian stylebak hu is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2.2 lb) of floss.[6]
Taiwanese zousoon (pork floss) is made by cutting pork along the muscle fibers then boiling it for around 80 minutes to reduce moisture and soften collagen.[4] The meat is then pressed into a paddle to loosen fibers, then transferred to a gas-fired frypan with mechanical scrapers to aid in drying and reducing the meat into long fibers.[4] Sucrose and salt is then added at a specific time and ratio to enhance flavor without hindering moisture removal. Once the desired consistency and dryness is obtained, the floss is stored briefly at room temperature and reheated in the scraping-frypan.[4]
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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.[7][8]
In Muslim-majorityIndonesia andMalaysia, beef or chicken floss is the most popular variant, commonly calledabon inIndonesian andserunding (also spelledserondeng) inMalay. In Malaysia,serunding is often served duringRamadan andEid.[9]
InNigeria, beef, goat or other meats are processed into a similar meat floss calleddambu nama.
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).[10] HAAs are formed in meats that are cooked to the "well done" stage, and are believed topromote the development of some cancers.[11]
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