As there are "boneless" and "boneless" chicken powder in the industry, people naturally want to buy high-quality "boneless" chicken powder. I was troubled by this problem before, but I found a simple method through experiments and comparison. I hope I can help you.

The simplest way is to judge by comparing the color of the solution of chicken powder.

Test method: After being brewed with boiling water at 1℃, the solution of "Jizaitou" chicken powder (which is recognized as boneless chicken powder in the industry and used by Nestle) is milky white, and the solution of other brands of chicken powder is milky white and 1-2 darker than that of "Jizaitou". It can be found that the price of chicken powder is different, and the color of its solution is milky white.

in order to convince myself better, I also did the following experiment.

Buy 2 grams of fresh chicken and "chicken skeleton" and 1 grams of mixture of fresh chicken and chicken skeleton as three samples, stir them into "meat paste" with a "food blender" respectively (the chicken skeleton is first crushed into bone powder), and brew them with 2 grams of boiling water at 1℃ respectively. Compare the solution of three samples of pure chicken, chicken skeleton, chicken and chicken skeleton, and the solution of three samples of chicken and chicken skeleton respectively. The more chicken bones, the darker the color. In fact, the reason is very simple. It depends on whether you are willing to try.