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The method of distinguishing pig blood from duck blood

'qingchangfu' and 'liquid meat' are small things we usually like to eat. But how can we distinguish the quality of duck blood and pig blood sold in the market? Today, I'd like to share with you how to identify the quality of duck blood.

In order to distinguish the quality of pig blood and duck blood which are often sold on the market, the following four methods can be adopted:

1. Smell: the one with blood smell is of high quality, and the one with fishy smell is of inferior quality, because stale blood will definitely have a bad smell.

2. Pressing: Generally speaking, fresh pig's blood and duck's blood are elastic when pressed, which are mostly bad, while those with cracks are good when pressed.

3. The high-quality pig blood and duck blood are pinched into strips, and the residual red pigment on the hand is less; the inferior pig blood and duck blood are pinched into granules and stick to the hand, and the whole finger turns red after being pinched. The color of the blood remaining on the hand is not deep, indicating that there is no random addition of pigment. If there is a sense of granulation, it may be mixed with other things.

4. The quality of pig blood and duck blood is poor if the color of the juice is not obvious. No color difference was found in the whole pig blood or duck blood, indicating that no artificial pigment was added or not much pigment was added.

Warm reminder: my best discrimination method is general, but the use of pressing, simple and practical, what is the difference between pig blood and duck blood.