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Preparation of palm oil-based meat floss
  
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KeyWord:meat floss  palm oil  flavor  storage stability
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ZHANG Jing，NIU Yueting，YAO Fang  
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Abstract:
      The best formula of the crisp meat floss were optimized by single factor experiment and orthogonal experiment with fresh pork as main material and sugar, salt and palm oil as ingredients, and the effect of different oils on the storage stability of meat floss was studied. The results showed that the best formula were determined as follows: based on 1 kg fresh pork, sugar 160 g, salt 12 g, light soy sauce 20 g, monosodium glutamate 6 g, cooking wine 20 g and palm oil 150 g. The meat floss made using this formula was moderate sweet, crisp and delicious, and the meat floss prepared from palm oil was more stable than that prepared from soybean oil.
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