Rugao Rousong [Jiangsu Rugao Specialty]

What is Rugao Rousong? Authentic specialty of Rugao, Jiangsu: Rugao Rousong

Summary:Do you want to know what Rugao Rousong is? This article is a detailed introduction to the special product of Rugao, Jiangsu Province - Rugao Rousong. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rugao Rousong. The full text takes about 5 minutes to read, mainly including the basic introduction of Rugao Rousong and its nutritional value? What are the product characteristics of Rugao meat floss? How did the history of Rugao meat floss come about? The production method of Rugao meat floss and the awards and honors of Rugao meat floss

Basic Introduction of Rugao Rousong

Rugao Rousong began in 1914 AD and has a history of over a hundred years. After the founding of the People's Republic of China, it was produced by Rugao Meat Union Factory. Originally known as "Taicang style" meat floss, due to continuous improvement of production processes and the development of optimal formulas, Rugao meat floss has developed its own unique flavor. It is praised as a beautiful and unique traditional Chinese specialty food

Rugao Rousong has fine and flexible fibers. Rugao Rousong is a model of gourmet cuisine with a mellow and fragrant taste. It melts in the mouth, is easy to digest and absorb, rich in protein and minerals, low in fat and high in energy, healthy and delicious, and rich in nutrients. It is a rare and precious delicacy

How did the history of Rugao meat floss come about

The production method of Rugao meat floss

During the production process, the raw soy sauce is divided into 750 grams of colored soy sauce and 750 grams of colorless soy sauce

First, put an appropriate amount of water in the pot, then pour in the meat. Draw about 150 kilograms of meat into each pot, boil it, and use a shovel to flip it up, down, left, and right. When the meat is cooked until it is hard, cover the pot with a lid and wrap it around with a cloth to reduce steam from escaping from the pot and maintain the temperature. (1) Cooking time for meat: Boil the pot for 2.5 to 3 hours. (2) Master the firepower: After boiling in the pot for about 20 minutes, the fire should gradually decrease. After about half an hour, you can use coal to muffle the charcoal fire in the stove, leaving only a small amount of charcoal to cook over high heat

Awards and honors of Rugao meat floss

From 1971 to 1984, it was awarded the title and certificate of honor of high-quality and special products by the Ministry of Commerce, Ministry of Light Industry, and Ministry of Foreign Trade. In March 1985, the International Culinary Society and Tourism Committee in Paris, France awarded the "Golden Plum Brand" Meat Pine Gold Medal of Honor, which was China's first meat food gold medal internationally; Won the gold medal at the first China Food Expo in 1988. In 1992, the "Rugao Brand" meat floss won the gold medal at the Hong Kong International Food Expo