How to distinguish between real and fake pig blood and duck blood?

The difference in color. Sometimes it is difficult to distinguish between pig blood and duck blood when buying it, after all, the color of pig blood and duck blood looks roughly the same, but in fact, if we look closely, the color of pig blood is generally dark red, but the color of duck blood is darker than the color of pig blood, and the two are compared together, and the color will still be slightly different.

The surface of real animal blood is very rough, because the blood remains grainy after the animal has eaten. The artificially made pig blood and duck blood are very smooth, just like tofu.

Animal blood, represented by pig blood and duck blood, has always been regarded as a blood tonic because it is rich in protein, vitamins and trace elements. For people who are frail, animal blood products are a cost-effective nutritious food. Especially for pregnant women and babies, the amount of iron in the daily needs of trace elements is extremely heavy, and the iron in animal blood products is the easiest to absorb, so it is better to eat more.

Usually when we visit vegetable farms and supermarkets, we can often see boxes of pig blood and duck blood, and the independent packaging is neat and hygienic, and the price is not expensive.

Because duck blood is less than pig blood, has high nutritional value, and is more popular in taste, the most common thing on the market is to pass off pig blood as duck blood. The variety of counterfeiting methods is eye-opening.

1. Water injection. There are significant differences in taste and color between pig blood and duck blood. In order to confuse the real with the fake, the first step of the counterfeiter is usually to inject water into the pig blood product. The pig's blood that has been injected with water is much diluted, and it looks less viscous, with the freshness and tenderness of duck blood.

2. Add a large number of food additives.

The color of pig blood injected with water is relatively light, and a large amount of pigment needs to be added to adjust the color. In order to save costs, many producers add industrial coloring instead of food coloring. Water-infused blood products are easy to spoil, so preservatives need to be added, the most commonly used of which is formaldehyde, which is absorbed and reduced to methanol in the body, which is easy to cause damage to the body's liver and kidneys, central nervous system, digestive system, and immune system.

3. Terrifying bulking agents and "defoaming kings".

Three or four catties of pig blood raw materials, adding a large amount of expansion agent, can produce more than 20 catties of duck blood, comparable to magic. The last step before the completion of the work, and then add the "defoaming king", the color of the fake duck blood suddenly became extremely bright red, looking like the live blood released by just killing the duck, even the veterans of the vegetable market are easy to be deceived.

And not real blood.

Now the pig blood and duck blood sold in the vegetable market, the blood sellers say that it is real pig blood and real duck blood, but in fact it is not. It can be called "pig blood again"."Regenerate duck blood"It can also be called "synthetic pig blood"."Synthetic duck blood"It can't be called "fake pig blood", and it can't be called"Fake duck blood"Because after all, pig or duck blood is the main component.

In general, it is true, this kind of blood products have very high moisture, and pigs do have batches of ** blood to make pig blood during the slaughtering process, so they can be purchased.

As long as the pig blood and duck blood sold in the market are qualified and regular products, it is true. If you buy a substandard product, it may be blended with chemical raw materials, and it is unhealthy to eat.

1. Duck blood and pig blood contain similar proteins, but the iron content is the highest in duck blood, followed by chicken blood, and finally pig blood, so from this point of view, duck blood is the most nutritious, so some black-hearted traders on the market will use pig blood and other zoology to pass off as duck blood.

2. When you buy duck blood, you should observe the pores, for the duck blood is not cooked when there is no pores, and it is very smooth, the color of the real duck blood is dark red, and the color of the fake duck blood is more like brown. Real duck blood has a delicate and smooth taste, just like eating tofu, while fake duck blood has a tougher texture, similar to jelly. You can also use chopsticks to clip, if you can easily clip it, it is real duck blood, otherwise it is fake.

31.Directly prepare pig blood, a persimmon pepper, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of chicken essence, an appropriate amount of ginger, an appropriate amount of garlic, a little cooking wine, an appropriate amount of sesame oil, an appropriate amount of oil, and an appropriate amount of Chaotian pepper.

2.Then clean the pig's blood and cut it into pieces, then wash the green pepper and cut it into shreds, then heat the pot and pour in a little oil, burn until it is warm and add minced ginger and garlic.

3.After stir-frying the fragrance, pour in the pig's blood, then pour in the cooking wine, stir-fry the oil over high heat for five minutes until it changes color, pour in the green pepper shreds and stir-fry, then season with salt and chicken essence, pour in sesame oil and put it in the pot.

This duck blood tofu soup has a slightly sour taste, delicious and appetizing, and it is suitable for both old and low temperatures, which can not only supplement calcium and promote physical development, but also supplement iron to prevent anemia, and is also very suitable for pregnant women to supplement calcium and regulate the body.

41.Prepare 100g of duck blood, 1 box of inner fat tofu, 30g of fungus, 1 egg, appropriate amount of oil, appropriate amount of salt, 15ml of balsamic vinegar, 10ml of soy sauce, a little chicken essence, 2 coriander, appropriate amount of sesame oil, appropriate amount of water starch, and appropriate amount of chopped green onion.

2.After that, the tofu is washed and cut into pieces, the black fungus is cleaned and the finch is chopped, and then the duck blood is cut into pieces and boiled in boiling water, which is generally boiled for three minutes.

3.Then knock the eggs into the pot, spread them into egg skins, then shovel them out and cut them into diamond-shaped pieces, then pour the oil into the pot, put in the chopped green onions to burst the fragrance, and pour in duck blood and black fungus.

4.Stir-fry for a while to turn off the heat, then pour the duck blood into the casserole, pour in water and soy sauce, pour in balsamic vinegar, sprinkle some pepper, add salt and cook for five minutes.

5.Finally, pour in the water starch and stir well, add tofu and egg skin, then add a little chicken essence to taste, sprinkle some coriander, pour in sesame oil to serve.

If you want to better distinguish between real and fake duck blood, you can distinguish it from its color, smell and feel, so as to avoid being deceived by buying fake duck blood in life.

A man in Chongqing made 190 kilograms of pig blood into duck blood for sale, and in the process of selling, the smell of duck blood was very pungent, making people feel that it must be fake duck blood. Later, I learned that it was the man who kept the pig blood fresh and embalmed, which turned the pig's blood into duck blood.

Look at its color.

Generally speaking, the color of real duck blood is dark red, and the color of fake duck blood deficiency will be darker, which may be like the color of coffee. When we buy duck blood back for cooking, the elasticity of real duck blood is very good, even after blanching with water, it will not fade, but fake duck blood due to the process of production, the family may add some pigments to them for coloring, so that consumers look more impressive, so once the water is over, the water will be dyed red.

Smell him.

Real duck blood has a bloody smell, although fake duck blood also has a bloody smell, but its taste is particularly unpleasant, it will feel particularly pungent, and some merchants make fake duck blood without any taste at all. After the real duck blood is processed by cooking technology, it will have a particularly strong pressure aroma, which makes people feel very appetizing, while the fake duck blood still does not have any taste even after cooking.

Look at his appearance.

Generally, the surface of real duck blood will become very rough after cooking, and when we cut these duck blood clots, we will find that there are some irregular bubbles, which are very elastic once touched by hand. However, after the fake duck blood is cut, there will be no regular bubbles, but the feel is very silky, although there is a certain toughness, but squeezing it by hand will feel a lot of water flowing out. In addition, when touching fake duck blood with your hands, some residual pigment may be left on your hands, and it will break.

Real and fake duck blood is actually really very different, and it can be distinguished from the color alone.

You can see the color Mingsen distinguish, the color of real duck blood is dark red, you can see the smell, the real duck blood is ripe and there is no fishy smell, and you can see the taste of jujube, and the taste of real duck blood is more delicate.

We can look at the color, if it is true, the color of duck blood is dark red, and the elasticity is also better.

Many people eat a little duck blood when eating hot pot, the taste is delicate, and the taste is very good with sauce. However, after all, the amount of duck blood is not as large as pig blood, and a duck will not have a lot of blood, so everyone should pay attention when choosing duck blood, there are still many illegal traders who use other blood and additives to fake duck blood. So how do you see the authenticity of duck blood?

1.Take a look at real duck blood, when undercooked, has no air holes and a smooth surface. Cut with a knife, there will be pores of different sizes on the cut surface; Whereas, fake duck blood has honeycomb-like pores when it is not cooked.

After the knife is cut, there will be pores of uniform size on the cut surface. In addition, the real duck blood is red, while the fake one is close. Brown.

If it is not bad after cooking for a long time, it means that gelatin has been added.

2.Clip a clip with chopsticks, the fake duck blood will not break if clamped, and the real duck blood can be easily crushed. If it is hard to the touch, it means that there are other ingredients in it, most likely pig blood.

3.Try it Real duck blood is thin and tender, and the mouth is like tofu, with a slight fragrance. Fake duck blood often adds some chemicals such as starch during processing, which is generally tough and can be stretched.

It will feel very energetic and elastic when eating. It's like eating jelly, it tastes weird.

Fake duck blood tofu is basically made with low-quality pig or cow blood. In order to make pig blood very similar to duck blood, additives may be used during processing. In order to increase the preservative and toughness of blood tofu, illegal traders may also add formaldehyde, industrial pigments, etc., causing damage to the human liver and kidneys.

Fresh duck blood should not be stored for a long time. It is best consumed immediately after purchase. If you don't use it for the time being, you can soak it in light salt water to keep it fresh, and you need to change the water 1-2 times a day.

Generally, it can be kept fresh for about 3 days without deterioration. Duck blood can be frozen. However, it is not recommended to store it for too long, as even if you keep your blood and proteins in the freezer, they can easily corrode by bacteria and become easily contaminated.

Therefore, from a health point of view, it is recommended to buy fresh duck blood and eat it on the same day.

1. Look at the color: It is the easiest and most effective way to distinguish the quality of duck blood by the first color. Good duck blood is darker than pig blood from the color of Chang Chong, the overall appearance of dark red, fake duck blood is brown color, this point should be remembered.

Good duck blood is darker than pig blood in terms of color, and the overall appearance is dark red.

2. Hand pressing: If you press by hand, the duck blood will be relatively brittle, and there will be cracks when you press lightly; Fake duck blood, on the other hand, is more elastic and requires force to crack. If you use chopsticks to clamp it, you will also find that it is good duck blood that is easy to break and fragile, and on the contrary, it is fake duck blood that is constantly clamped.

3. Taste: Tasting taste is an effective way to distinguish duck blood. After tasting good duck blood, you will find that it feels like eating tofu, which is very tender and smooth, and there will be a duck fragrance; Fake duck blood will feel very strong when eaten, like eating jelly, and there will be no duck flavor at all.

The blood of the duck, the taste is salty and cool, it can be drunk while it is hot to prevent and treat digestive tract tumors, and it can also be eaten after cooking, which is not only tender and refreshing, but also contains iron, calcium, vitamins and other minerals, which is a kind of food that is conducive to people's health. Such nutritious and delicious food, nowHow to distinguish the authenticity of duck blood

Real duck blood is dark red, with good elasticity after cooking, and will not fade when blanched with water, and the color of fake duck blood is generally coffee-colored, and the water will be dyed red after blanching. Of course, clever unscrupulous merchants will also add pigment to the duck blood to adjust the color, so you must carefully observe and distinguish when buying.

Real duck blood will have a duck fragrance after being steamed at high temperatures, and the smell of blood will disappear; Fake duck blood doesn't smell like much.

Real and fake duck blood tastes different, real duck blood is delicate, tender, and tastes like tofu and delicious; After the injection of chemical agents and starch, the fake duck blood tastes a little like jelly, with strong toughness, and it generally tastes bad.

Generally, after duck blood is cooked: the surface of real duck blood is rough, and there will be a small number of irregular pores inside the incision, which has good elasticity, but it is less malleable than fake duck blood; After the fake duck blood is cut, the profile is like the profile of fresh tofu, there are no bubbles, the feel is very slippery, there is a certain toughness, and a lot of water will flow out when squeezed.

Real duck blood breaks when pressed by hand, and it is hard and brittle; Due to the addition of many chemical additives, fake duck blood has good toughness and will not easily break when pressed. Fresh duck blood will have blood bars when pinched, and there is less red pigment left on the hands after pinching.

In fact, the auxiliary method is relatively simple, first, you can use a napkin to suck a piece of duck blood dry, and the toughness is fake duck blood; Second, with chopsticks, it is the real duck blood that is easy to clip, and it is the fake duck blood that is not easy to clip.

Precautions

Be cautious when choosing duck blood, I hope the above methods can help you and make you eat healthy and beautiful. References

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