Recently, citizens reported that the vast majority of meat floss products on the market list "pork-flavored bean powder floss" as an ingredient. This bean powder floss "has no connection to pork; it's made by mixing pea flour with pork flavoring." Investigations revealed that bean powder floss with a small amount of meat powder added, masquerading as meat floss for fillings, is practically an open secret within the baking industry.Manufacturers use this substitute to cut costs, avoiding genuine meat floss.
Food industry experts note that China currently lacks unified standards for meat floss products. If bean floss or meat powder is used as an ingredient but the product is marketed under the name "meat floss," this practice constitutes consumer fraud and should be reported to relevant authorities upon discovery.
How to identify quality meat floss?
Beyond choosing products from reputable manufacturers, how can one recognize good meat floss? Chen Xiangping suggests the following methods:
Color: Traditionally made meat floss exhibits a light coffee hue with a glossy sheen, uniform coloration throughout, and consistent appearance inside and out. Meat powder floss with additives tends to be pale white inside and darker on the surface.
Texture: High-quality meat floss is elastic, fluffy, and fibrous, while adulterated versions are powdery.
Flavor: Premium meat floss has a natural meaty aroma, whereas adulterated versions carry an artificial fragrance.
Water Test:The simplest test: Place premium meat floss in water; the water remains clear without cloudiness. Adulterated meat floss will quickly cloud the water upon contact. Two Methods for Making Meat Floss Method One 【Ingredients】: Approximately 500g lean meat, curry powder, soy sauce, salt, sugar.【Method】: 1. Blanch the prepared lean meat in boiling water to remove impurities.
2. Remove and set aside.
3. Cut into small pieces for easier cooking, especially in a pressure cooker. I cooked mine for about 2 hours—it's an electric pressure cooker, so no gas needed.
4. Cooking meat in a pressure cooker has the advantage of making it extremely tender—it crumbles easily with just a light press. You can even make it even more tender.
5. Add curry powder, sugar, soy sauce, and salt. Turn on the pressure cooker and stir-fry the mixture.
6. Keep stirring constantly until the liquid evaporates. The finished product looks like this.
Method Two
【Ingredients】: 750g lean pork leg, 60g rock sugar, 20g powdered rock sugar, 15g Chinese five-spice powder, 30g ginger, 30ml aged rice wine, 20ml soy sauce, 10g curry powder, 20g salt, 10g dried scallop essence.
Method: 1. Blanch the meat in a pot, then remove and rinse thoroughly.
2. Place meat, soy sauce, cooking wine, 13-spice blend, water, ginger, salt, and rock sugar in a pot. Cover and simmer for about 1 hour (adjust based on meat size) until the liquid is nearly reduced.
3. Remove meat, shred into thin strips, then grind in a food processor.
5. Add powdered rock sugar, curry powder (for coloring, optional), and dried scallop powder. Continue stir-frying until moisture fully evaporates and the meat becomes fluffy. Turn off heat and let residual pan warmth continue cooking. This process typically takes 30–50 minutes.