If it is real pig blood, so many vats full of blood will be packed and shipped back to the slaughterhouse and sold out on the same day. The cost of buying blood, the cost of transportation, the loss of throwing it away if it can't be sold, not to mention that the blood flows into the bucket and solidifies, and it may be shaken into slurry. No matter how hard it is to make ends meet, it is not worth the candle. Such a business is not done by fools. The real pig blood refers to the original goods. Before killing a pig, pour bowls of water into a big basin for collecting blood, sprinkle salt on it and put it under the butcher knife to collect pig blood. Then stir well and let stand for half an hour. Blood solidifies into a paste after cooling. Then cut the tofu with a knife and cut it into square tofu pieces. Boil the water in the pot, take it out and soak it in cold water. This time it's food, which can be sold on the street or cooked.

Nowadays, it is rare to kill pigs like this, just one by one. Which stall in the vegetable market doesn't sell dozens or hundreds of pots a day, how can there be so much pig blood? Therefore, don't believe that he is real pig blood at all. It is definitely not the original product, because it is long gone. At present, almost all pig blood sold in the vegetable market is synthetic, which can also be called reprocessing. This is a professional industry. Firstly, pig blood is collected from slaughterhouse and dried into blood powder, which is convenient for transportation and storage. Then the pig blood is artificially synthesized near the market and sent to the nearby market. Speaking of pig blood, I believe many people like it, because pig blood is a very good and delicious food in terms of taste and nutritional value. However, when we buy pig blood, have we ever thought about what pig blood on the market is made of and why it looks so tender?

With this question, I specially consulted a friend who is engaged in non-staple food business. Today I will sort out the answers it tells me and tell you. First of all, according to this friend, pig blood in vegetable markets and supermarkets is mostly made of pig blood and water. Because most of these pig blood are wholesale from slaughterhouses, when slaughterhouses produce pig blood, they will also produce it in accordance with the Food Safety Law. After all, the pig blood they produce must pass food safety inspection before it can be sold. Why does pig blood look so tender? Mainly because there is a large proportion of water when making pig blood. If the proportion of water is reduced, then pig blood looks old, so the problem of pig blood tenderness is mainly due to water. The problem is caused, but some people do pig blood.

Will add some special materials. After all, as long as these materials are added to pig blood, the procurement cost of pig blood will be greatly reduced, but these cases are only a few. After all, food safety is still very strict now. How to distinguish pig blood is also very simple. Because when you buy pig blood, you just need to take a quick look. As for the flash, pick up the pig blood and shake it. If you feel that pig blood flows quickly, then this pig blood is tender and better. As for a look, just look at the color of pig blood, because most of the real pig blood is dark red, and if it is other pig blood, it is very bright. The proportion of these blood tofu is too large. Simply put, there is not much natural plasma. In the past, most people in rural areas could not eat naturally coagulated blood tofu that directly killed pigs and added salt, because a pig had only a little blood and could not supply a huge market slowly. Most pig blood, duck blood and even sheep blood are added with coagulants, such as magnesium chloride, including defoamer, blood powder and even soaked in formaldehyde. Many of them are produced by black workshops. Even if the production date is printed on the brand tofu package, it is the same, but it is covered with a coat of compliance production.