Because there are "boneless" and "boneless" chicken powder in the industry now, everyone certainly wants to buy high-quality "boneless" chicken powder. I have been troubled by this problem before, but through experimental comparison, I found a simple method. I hope I can help you.

The simplest method is to compare the color of chicken powder solution to judge.

Detection method: After being brewed with boiling water at 100℃, the solution of "Jizaitou" chicken powder (boneless chicken powder recognized in the industry, used by Nestle) is milky white, and other brand chicken powder solutions are milky white, which is 1-2 shades darker than "Jizaitou". We can find 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 experiments.

Twenty grams of fresh chicken and "chicken skeleton" and 10 grams of mixture of fresh chicken and chicken skeleton were bought as three samples, respectively, and were stirred into "meat paste" by a "food blender" (chicken skeleton was ground into bone powder first), and then brewed with 200 grams 100℃ boiling water respectively, and the pure chicken, chicken skeleton, chicken and chicken skeleton were compared in half. The more chicken bones, the darker the color. In fact, the reason is very simple. It depends on whether you are willing to try.