What are the significant differences between dried meat, floss and preserved meat in processing technology?

1. Dried meat: cooked dried meat products made from lean meat of livestock and poultry (mostly pork and beef) through finishing, precooking and cutting, seasoning, recoil, soup collection and drying. And then molded and dried, or molded and dried before cooking.

Second, floss: or floss and crisp meat. It is made of lean pork, fish and chicken, which are seasoned, dehydrated, rubbed and ground into fluffy. Meat floss is suitable for children. Mix in porridge or dip in steamed bread to eat.

3. Bacon: Sliced pork or beef, salted, seasoned and baked.

Dried meat, floss and bacon are all dried meat products, but their appearance is very different. Dried meat is mostly granular, strip and block. Flossing is loose and fluffy; Bacon is flaky.