What is a meat floss bone? Authentic specialty of Taicang, Jiangsu: Rou Song Bone
Summary:Do you want to know what Rou Song Bone is? This article is a detailed introduction toJiangsu Taicang specialty - Rou Song Bone. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rou Song Bone. The full text takes about 3 minutes to read, mainly including the basic introduction of Rou Song Bone and its nutritional value? What are the product features of meat floss bones? The method of making meat floss bones, etc
Basic introduction of meat floss bones
As the saying goes, "good meat grows on bones". As a traditional food in Taicang, "Taicang meat floss bones" have a history of more than 130 years. Since ancient times, it has been known as "cooked in Hongshun Bone Pot, fragrant for three miles in Wuling Old Street" The color is reddish brown, the meat is crispy but not rotten, plump but not fat, oily but not greasy, salty with a hint of sweetness The reason why meat floss bones can last for a hundred years is not only because they are mixed with pure natural ingredients and spices, but also because of the selection of raw materials. The raw materials for processing meat floss bones mainly come from fresh pig bones, patella, and ribs. Generally speaking, for a pig weighing around 250 pounds, only about 50 pounds of raw materials can be selected for processing meat floss bones; At the same time, they also require that the weight of each bone be no less than 3-4 taels and the meat content be no less than 30% is a refined product based on the production of Taicang meat floss. It is made by dividing the lean meat of the front and rear legs, leaving some pig bones, and adding the original soup and formula used to make Taicang meat flossMethod of making meat floss bones