If it were real pig blood, there would be so many large buckets filled with blood, which would be filled at the slaughterhouse, then transported back, and sold on the same day. The cost of buying blood, the transportation fee, and the loss of having to throw it away if it is not sold, not to mention the blood that has to solidify when it flows into the bucket, and may slosh into pulp. The reason is that the proportion of water is more, and if the proportion of water is less, the pig blood will look older. Therefore, the problem of tenderness of pig blood is mainly caused by the water problem, but there are also some When people are making pig blood.

Most pig blood, duck blood and even sheep blood have coagulants added during the production process, such as magnesium chloride, including defoaming agents, blood meal, and even soaked in formaldehyde. Many of them are processed by black workshops. Even if it is branded tofu that is packaged and printed with the production date, prepare two clean basins before killing the pigs. They should be dry without water droplets. Put about three ounces of edible salt in the basins, and put them on the side. Stir while collecting the blood, let the salt melt in the blood, knock off the blood foam on the surface, pour it into another basin, look at the mark of the blood, add as much water as there is blood.

Real pig blood contains not only protein and iron, but also oxygen. Because blood has the function of transporting oxygen, the pig blood we process must have small pores and look better. It is rough and hard to the touch, but fresh pig blood on the market is mainly composed of water, followed by protein, and is also rich in iron (heme iron) and other components. 100 grams of fresh pig blood contains about 95 grams of water, about 4.5 grams of protein, and about 15 milligrams of iron. In addition, it also contains a large amount of oxygen.

So it is made by refining and drying the blood meal, and then adding a certain proportion of starch, water and salt. The surface of this kind of pig blood is particularly smooth and delicate, and it has no pores after being cut, and it does not break apart after being cooked. One pig can handle about 10 small pots, so the cost of Xuewang is still very low. Because it is a specialty, they will add salt to the water mixed with Xuewang to make the Xuewang more tender. Since the price of fresh products is very low, the possibility of counterfeiting is small.