There is no duck in the duck blood for hot pot? 15 types of duck blood were tested, and the results were unexpected!

After testing the authenticity of mutton skewers some time ago, a friend in the background kept asking: Dad Wei, I heard that duck blood can also be fake, and some even add glue! Can you test it for me?

It is true that duck blood is fake. A few months ago, the regulatory authorities revealed that a well-known hot pot restaurant used fake duck blood.

There are also colleagues around him who testified that the environment in his hometown is not suitable for raising ducks, and eating duck is not popular there. According to his friends in the circle, 99% of the duck blood eaten there is fake.

We purchased 14 portions of duck blood from various channels including major grocery shopping platforms, vegetable markets, well-known hot pot restaurants, and the spicy hot pot restaurant downstairs.

I also specifically asked the colleague mentioned at the beginning to buy duck blood from his local store.

Finally, we collected 15 types of duck blood and sent them to the laboratory to test their "true identity". Sample fee 1069.23 yuan + testing fee 38240 yuan = a total of 39309.23 yuan

Is this duck blood real or fake? Is glue really added to duck blood? Can we still enjoy hot pot? Let's take a look at the results below -

Fake duck blood is usually made from cow blood or pig blood. The reason is simple: they are larger in size and have more blood, so the price is naturally lower.

Previously, a certain celebrity’s hotpot restaurant went bankrupt because it was revealed that it used cow blood to impersonate duck blood.

There are also some black workshops that use chicken blood to impersonate duck blood. So this time we tested all 15 types of duck blood from four sources: pig, cow, chicken, and duck.

The results were shocking: 15 out of 16 types of duck blood were authentic.

Even the local duck blood that my colleague bought for me from his hometown, where they don’t raise or eat ducks, was genuine. (My heart is bleeding and my wallet is crying!!!) Only duck blood No. 2 was found to contain chicken blood.

After finding the stored samples, I couldn't help but fall into deep thought...It turns out that people had already "confessed the truth" and had already marked the "chicken blood" ingredient in the ingredient list very early on.

We opened the duck and chicken blood and compared it with ordinary duck blood, and found that there was almost no difference in their color and texture. It seems that it is difficult to distinguish them just by appearance.

It is recommended that when buying duck blood, you should read the small print in the ingredient list. This is where the merchant is most honest.

We didn't even detect a real fake duck blood, and we don't know whether we should be relieved or sad. I feel that the 40,000 yuan was wasted. Anyway, you can decide how many readers this article will receive.

Jokes aside, although it is a pity that no fake duck blood was detected, we are still quite relieved. It seems that the annual random inspections conducted by the law enforcement department do play a restraining role.

Foodies who love duck blood can rest assured.

There are two textures of duck blood: cooked duck blood and fresh duck blood.

Cooked duck blood is also called duck blood tofu, which is basically industrially produced. Because it has been sterilized at high temperature, it is equivalent to cooking the duck blood, so the texture is like old tofu, the taste is more resilient, and the color is brown.

Fresh duck blood is similar to the traditional method, which is made by directly adding a coagulant (usually some salt substances) to duck blood. No heating is required, so the texture is close to rennet tofu, the color is bright red, and the taste is tender and smooth after cooking.

But correspondingly, it is more delicate and needs to be stored in a low temperature environment. The fresh duck blood we bought melted within half an hour's drive...

We looked through previous news and found that most of the fake duck blood exposed was fresh duck blood.

We speculate that this may be because fresh duck blood was mostly produced in small workshops in the past, which was more difficult to control, while cooked duck blood was mostly produced in factories, which had stricter control over raw materials.

When we were buying samples, we also found that most hot pot restaurants no longer sell fresh duck blood. Instead, they sell pre-packaged duck blood in boxes. This may be due to this consideration.

If anyone in the industry knows about this, please feel free to let us know in the comments section.

In short, if you are also afraid of eating blood products of "unknown origin", it is recommended to choose this pre-packaged duck blood, which is relatively reliable.

In addition to fake duck blood, some friends also said that they had eaten glue duck blood. This kind of duck blood is particularly tough and cannot be picked up with chopsticks.

Some people even used paper towels to absorb the water and found that the duck blood had turned into rubber! Hey, you may have really eaten "glue duck blood".

For the sake of texture and taste, some duck blood does contain some colloids (such as gum arabic and guar gum) to make the texture of the duck blood more uniform and the taste more resilient.

There has always been a saying on the Internet: the duck blood that cannot be picked up with chopsticks is fake.

In fact, this statement is not quite accurate. It is very likely that you have just eaten duck blood with added glue, not real fake duck blood.

But don’t worry, although colloids are added, these ingredients are food additives allowed by national standards, so you can still eat them with confidence.

As for the taste, it all depends on personal preference. If you don’t like the tough texture of duck blood, you can be careful when buying it and avoid products with “×× glue” in the ingredient list.

In addition to the fact that "scarcity makes things valuable", duck blood has some real special properties. We looked through a lot of literature and found that someone has actually studied the taste differences of different blood products.

Here is a summary of how the researchers evaluate (taste) their taste:

Generally speaking, except for some friends who have a special obsession with blood sausage, duck blood is superior to other blood products in texture and taste.

So the question is, do you prefer duck blood or pig blood? You are welcome to leave a message in the comment area to tell me. In addition to its excellent taste, duck blood is also nutritious.

The protein content of pure duck blood is basically 13~14g/100g, which is comparable to meat. The protein content of duck blood products on the market is lower than that of pure duck blood because water is added.

We tested the protein content of 15 types of duck blood, and most of them were greater than 5g/100g.

Moreover, the amino acid composition of duck blood protein is similar to that of human body, which makes it easier to be absorbed by human body. In the words of food researchers, duck blood protein is high-quality protein, the "top student" in the protein family!

Except for the low iron content of fresh duck blood, the iron content of the other 14 duck bloods is above 8mg/100g, which is definitely a high-iron food~

Compared with this, it is definitely better than jujube, spinach, brown sugar, red beans, peanuts...

Only 6 to 7 slices of duck blood are needed each time to replenish the iron required for a day. You can easily replenish iron while eating hot pot.

What’s more important is that its calories and fat content are not high. It is definitely low in fat and high in protein. Whether you are a fitness enthusiast or a hot pot fan, you can pick it with confidence.

Although we did not detect the real fake duck blood this time and lost the "traffic password", we are still very relieved. At least we consumers can eat duck blood with confidence.

Finally, let me summarize the correct way to eat duck blood:

Well, the scary rumors about duck blood have been revealed this time. You can have maoxuewang, duck blood hot pot, fried duck blood, and duck blood vermicelli soup tonight without any worries!

Don’t just eat it yourself, remember to forward it to your friends who love duck blood~

Editor | Cai Cai

Design | Sour

References:

[1] Yang Xuesong, Sun Yangying, Pan Daodong, et al. Effects of gum arabic and guar gum on the properties of duck blood gel[J]. Food Science, 2018, 39(5):7.

[2] Wang Xin, Wang Daoying, Xu Weimin, et al. Study on gel properties and taste of three kinds of poultry blood tofu[J]. Food Industry Science and Technology, 2021, 42(7):7.

Source: Dad Review