Speaking of pig blood, I believe many people like it very much, because pig blood is not only delicious but also nutritious, and it is a rare good ingredient. So, do you know what pig blood is made of and why it has such a tender taste?
How did the pig blood in the vegetable market come from? The owner of a slaughterhouse told me that the pork there is usually slaughtered after negotiating the price with the buyer. Every pig has been inspected by the epidemic prevention department from the farm to the slaughterhouse and finally to the market, and it is all quarantine qualified and traceable.
Pig tails, hamstrings and pig blood are all from slaughterhouses, and then pig blood is sold to pig blood at a particularly low price. Because it is also sold to a company that specializes in selling pig blood, there is generally no big problem in hygiene.
How is the pig blood sold in the vegetable market made? These pig blood wholesale from slaughterhouses must be produced in accordance with food safety methods first, because the pig blood produced must pass food safety inspection before it can be sold.
In fact, the practice of pig blood is particularly simple. Some salt will be added when taking blood, so that fresh pig blood will not coagulate too quickly. Then add water to the pig blood and stir until it coagulates into a block. Then boil the pig blood clot in boiling water. Therefore, the pig blood generally sold in the market actually has no additives.
How to tell whether pig blood is fresh or not? If it is made of fresh pig blood, then because fresh pig blood contains a lot of oxygen, salt is added in the process of making, and it is always stirred, so air will be stirred into pig blood. In the process of pig blood coagulation, salt will coagulate protein in pig blood, thus leaving oxygen and air in pig blood. Protein will denature and solidify after heating, so the surface looks rough and there will be pores inside.
Due to the action of salt and heating, protein in fresh pig blood denatured and solidified, lost some water, and the content of protein increased. Therefore, using fresh pig blood as pig blood will not only form a rough appearance, but also form a highly nutritious food rich in protein's iron.
So why is the pig blood sold in the vegetable market so tender now? The pig blood sold in the vegetable market now looks slippery, feels elastic and tender. A boss who sells pig blood told me that in fact, most of the pig blood sold in the vegetable market is fresh pig blood, and everyone can rest assured to eat it. Because it is fresh pig blood and contains a lot of water, it is naturally tender.
So what is the cost of pig blood? The cost of pig blood is very low, and the main cost is labor. A barrel of fresh pig blood in slaughterhouse costs only 10 yuan, which is about 40 kg. Adding 2 kilograms of water and some salt to each kilogram of fresh pig blood can make 3 kilograms of pig blood, so the cost per kilogram is less than 20 cents. A catty of fresh pig blood is 2 yuan in the market, so the cost of ingredients is only one tenth. So there is absolutely no need to make it with fakes.
What fake pig blood are there on the market now? 1. Artificial pig blood is mainly made of hemoglobin powder and some starch, water and pigments. Because there is no pig blood, it is called artificial pig blood.
Secondly, adulterated pig blood uses some fresh pig blood, others include cow blood, duck blood and chicken blood. , also use starch. This kind of pig blood has delicate tissue structure, smooth surface, few pores and looks more tender.
Third, fake pig blood is made entirely from the blood of other animals with starch and pigment.
What kind of pig blood is best not to eat? As mentioned above, fresh pig blood will have pores. If there are no pores after cutting, it is best not to eat. Maybe it's not so fresh.
Because some pig blood will add some coagulants, such as magnesium chloride, during the production process, these pig blood will not be boiled after blanching, which is elastic, looks particularly tender and tastes like jelly. Because these pig blood will add coagulants, salts, additives, defoamers and edible gums, it will make pig blood bigger, but it will lack some taste.
Fresh pig blood, after being cut, is not only stomata, but also dark red and elastic, which can be easily crushed with chopsticks.
Finally, pig blood is the food we eat in large quantities every day. It can be said that it is not only delicious, but also nutritious. Now the country is very strict about food safety, so everything you buy in the vegetable market is basically true.
Then someone will definitely ask, why can't you finish eating so much pig blood? Actually, just calculate an account. The slaughter amount of pigs in China is generally above 500 million. A pig has at least 6 Jin of blood, so the raw material of pig blood is 3 billion Jin and the pig blood (lump) is 65.438+0 billion Jin every year, which can be said to be enough for everyone.
But I suggest you go to a regular vegetable market and supermarket to buy it, so you can eat it with confidence. Although there are not many fakes, there are still many that have gone bad. Pig blood in regular vegetable markets and supermarkets has quarantine certificates and production dates, so it is safe to eat.