Duck blood is not only a basic item in hot pot restaurants, but also a frequent customer in Chinese food, and is widely popular in the consumer market. Mao Xuewang and Yongzhou Blood Duck are all dishes with a high order rate in catering stores. However, social chaos such as fake duck blood, poisonous duck blood, expired duck blood, and dirty duck blood has also triggered a crisis of trust on the consumer side. How to let consumers eat duck blood with confidence has become an increasingly concerned issue for catering businesses.
Author: Liang Pan
When eating hot pot, what are the dishes you must order?
Duck blood may be the answer in many people's minds. The taste of duck blood is smooth and tender, and it is full of soup after being boiled in a red oil spicy pot, which is refreshing and delicious, and has won the favor of many consumers. On social platforms, consumers are also keen to explore and share various ways to eat duck blood, such as "duck blood with dried sea pepper", "duck blood dipped in sand tea sauce", "duck blood boiled in a cold pot", ......
In the best-selling list of many chain hot pot brands, duck blood can be seen. For example, the duck blood tofu in the hot pot, the duck blood in the Zhuguangyu hot pot restaurant, and the fresh duck blood in the hot pot are all signature dishes. According to the big data of red meals, the top 10 hot pot dishes recommended by consumers include duck blood.
Although duck blood is widely popular, it is a frequent customer of hot pot restaurants and spicy hot pot restaurants. However, due to the low production of duck blood and high production costs, there are chaos in the industry, such as shoddy, using other animal blood to pass off duck blood, adding coloring and formaldehyde to brighten the color and taste, which also causes consumers to worry about the safety of duck blood.
Strict quality control and food safety management capabilities have become an important competitiveness of duck blood suppliers.
Invested in 4 duck blood intelligent production lines,
Kanglehui Anhui Dangshan Smart Factory was grandly opened
The chaos in the duck blood market has occurred repeatedly, which is related to its high production cost and difficult storage and transportation.
Relevant data show that 1 duck can produce about 50g of duck blood. The production is low and the demand is large, and the price of duck blood is not cheap. In contrast, pig blood is produced in higher quantities and is cheaper. Driven by profits, some unscrupulous merchants mixed pig blood into duck blood for sale. What's more, pig blood or other animal blood is directly mixed with industrial additives to counterfeit duck blood.
In addition, duck blood is rich in protein, and if it is not handled properly during production and processing, it is easy to be infected with microorganisms and deteriorate. Factors such as the safety of duck blood, the processing environment of the manufacturer, the storage conditions of the store, and the transportation efficiency will all affect the quality and taste of duck blood.
Compared with fresh duck blood, cooked duck blood also has to go through multiple processes such as filtration, degassing, batching, filling, sterilization, packaging, storage, etc., and any mistake in any link will affect the final quality. Cooked duck blood can quickly produce a finished product within 4 hours after blood collection, which can effectively lock in the freshness of duck blood itself.
However, some duck blood manufacturers on the market have adopted small-scale workshop production, and the safety and quality of duck blood are difficult to ensure due to the lack of compliant production conditions. Such a problem of duck blood circulating in the market has also triggered a crisis of consumer trust in duck blood to a certain extent. On the Black Cat complaint platform, consumer complaints about duck blood are mainly focused on product deterioration, fake duck blood and other issues.
More and more chain restaurant companies are becoming more cautious when looking for duck blood sources, whether the duck blood source has been quarantined, whether the sanitary conditions of the production workshop are up to standard, and whether the equipment and technology level are advanced, all of which have become the key considerations for restaurant companies when choosing suppliers.
The Catering Supply Chain Guide understands that there is a professional duck blood supplier in Chengdu, Sichuan, Chengdu Kanglehui Food Co., Ltd. (hereinafter referred to as "Kanglehui").
△Click on the video to learn more about Connaught
Founded in 2011, the company focuses on providing customized supporting services for hot pot ingredients and meals for catering enterprises, and has created a fist product boxed duck blood and innovative products marinated duck blood and milk duck blood. It has cooperated with thousands of catering brands, and its products have entered more than 100,000 catering stores. Among them, there are also well-known chain brands such as Yang Guofu Malatang, Xiaolongkan Hot Pot, Guoquan Shihui, Xiabu Xiabu, Tan Yaxue Old Hot Pot, etc.
Why can the duck blood products of Kanglehui be favored by so many catering customers, and what is Kanglehui doing right in terms of food safety control?
The catering supply chain guide understands that since its establishment, Kanglehui has continuously optimized the equipment process and iteratively upgraded the production line. Through technological transformation, its production efficiency has also continued to improve, and the food safety security system has been increasingly improved.
In order to solve the problem of room temperature preservation of duck blood, Kanglehui invented the semi-automatic canning sterilization technology of duck blood in China and applied for a patent, so that duck blood can be transported and stored in a room temperature environment, reducing the logistics cost and storage cost of duck blood.
This year, in response to the pain point of cross-infection of animal elements, Kanglehui has invented a front-end intelligent blood collection device to make raw materials cleaner, and the equipment is currently applying for a patent.
This month, Kanglehui's new Dangshan digital intelligent manufacturing factory was officially opened, the factory uses intelligent blood collection equipment, the factory covers an area of more than 40 acres, with a total investment of 120 million yuan, the main duck blood category, with 4 intelligent duck blood production lines, with a daily production capacity of up to 45,000 pieces.
The successful completion of the new factory also means that the productivity level of Kanglehui has entered a new stage of development. Up to now, Kanglehui has formed the production capacity layout of Chengdu headquarters factory, Anhui factory, Dayi factory, Chongqing factory and other factories.
On the day of the opening of the Kanglehui digital intelligent manufacturing factory, the leaders of relevant functional departments in Dangshan County, Anhui Province attended the celebration, the China Meat Association, the China Cuisine Association Cultural Tourism Specialty Food Promotion Expert Committee, the World Chinese Cuisine Famous Chef Professional Committee, the Sichuan Hot Pot Association, and the Chongqing Hot Pot Industry Association also sent representatives to congratulate, and the national treasure Chinese cooking masters Lu Yongliang, Cheng Weihua, Bao Xing, etc. were invited to participate in the celebration, and Yang Guofu Malatang, Tan Yaxue Old Hot Pot and other catering brands also sent representatives to participate in the event.
At the theme forum of "New Quality Productivity and High-quality Development of Duck Blood Artificial Intelligence", Liu Yiwei, host of CCTV's food column, Qu Hao, chairman of the World Chinese Famous Chef Committee, Li Hongjun, executive vice president of the Graduate School of Southwest University, Zhang Yuanfei, chief engineer of China Meat Association, Yan Long, executive chairman of Sichuan Hot Pot Association, Liu Yiyi, partner of Red Meal, and Lu Yongliang, chairman of the Cultural Tourism and Food Development Committee of China Cuisine Association, had an in-depth discussion on the nutritional value of duck blood, cooking methods, and the development and promotion of duck blood dishes.
Conform to the new trend of consumption,
Do a deep and thorough job around the duck blood category
The spirit of product innovation and close attention to consumer trends have enriched the product matrix of the company, and the product line has gradually extended from duck blood to the whole hot pot ingredients and pre-made dishes.
In recent years, the trend of involution in the hot pot track has intensified, and the trend of product innovation has intensified. A number of hot pot ingredient suppliers are stepping up their efforts to develop differentiated products. The Kanglehui has also brought many surprises to the boiling hot pot market, creating a variety of popular products.
In 2020, a new duck blood product "Milk Duck Blood", jointly developed by Kanglehui and the College of Agricultural Products Processing of Sichuan University, was launched on Hema and became the top seller of Hema hot pot products that year.
According to Beijing Business Daily, at first Hema was not very optimistic about this uncommon new product, but this milk duck blood has achieved unexpected results. In the 2021 hot pot season, its sales performance is still outstanding, and it has appeared in more hot pot restaurants, becoming an Internet celebrity item.
In addition to milk duck blood, Kanglehui also launched braised duck blood, enriching the flavor of duck blood products. At the same time, Kanglehui has also launched a number of duck blood-related prefabricated food products, including roasted pepper duck blood, garlic duck blood, new style Mao Xuewang, pickled pepper duck offal roasted duck blood, and Jintang beef offal roasted duck blood, to further explore the consumption scene of duck blood products.
At present, the industrial matrix of Kanglehui includes raw duck blood, cooked duck blood, room temperature duck blood, frozen duck blood, sauerkraut duck blood, pickled pepper duck blood, garlic duck blood, marinated duck blood, milk duck blood and other products, as well as yellow throat, duck paw, duck intestines, hairy tripe and other hot pot ingredients, as well as Mao Xuewang, roast duck and other prefabricated food products.
After years of development, Kanglehui has been able to meet the diversified needs of different types of catering enterprises such as hot pot, Malatang, and Sichuan cuisine stores through a rich product line.
There are more than 100,000 cooperative catering stores,
What's the right thing to do?
Today, Kanglehui has grown into a leader in the field of hot pot ingredient supply, and has established cooperation with thousands of catering brands and more than 100,000 catering stores. How does Connaught do it?
1. Pay attention to product research and development, and adopt the school-enterprise cooperation model
Kanglehui attaches great importance to product research and development, adopts the development model of combining production and research, and has established cooperative relations with Sichuan University, Southwest University and other universities, and often cooperates with expert teams to develop products.
At present, Kanglehui and the Agricultural Products Processing Research Institute of Sichuan University have established a "production-university-research" joint laboratory and food research and development center. Kanglehui has also introduced processes and equipment with independent intellectual property rights, obtained 21 independent technology patents, and continuously built a green intelligent manufacturing factory.
Through school-enterprise cooperation, both sides can share scientific research results and achieve mutual benefit and win-win results. A variety of products jointly developed by Kanglehui and the Agricultural Products Processing Research Institute of Sichuan University have been widely praised in the consumer market.
2. Strictly control the quality of raw materials and select fresh and pure duck blood
In order to provide fresh and high-quality duck blood products for catering outlets, Kanglehui has implemented strict raw material selection standards and strictly standardized the blood collection operation process.
In terms of blood source, it cooperates with leading meat duck slaughtering enterprises such as Shengfeng Food and Qiangying Group, and monitors the blood source of upstream slaughtered duck blood in real time, and does a good job in traceability management. At the same time, Kanglehui will also arrange professional collection personnel to collect blood in the slaughterhouse. In order to solve the problem of cross-infection of animal elements, Kanglehui has invented advanced professional blood collection equipment, which can effectively prevent cross-infection of animal elements.
In order to reduce the transportation distance, Kanglehui built a factory in Dangshan, Anhui Province, where the meat duck breeding industry is developed, which is located at the junction of Anhui, Jiangsu, Shandong and Henan provinces, with convenient transportation, which can not only realize the direct collection of fresh duck blood, but also the logistics and distribution efficiency has been strongly guaranteed. From blood collection to finished products, it is strictly controlled within 4 hours.
3. Continuously improve the layout of production capacity
Since its establishment, Kanglehui has continuously made efforts to be intelligent and digital, consolidate supply chain capabilities and improve productivity, and currently has a number of factories and multiple production lines such as duck blood, yellow throat, hairy tripe, and prefabricated dishes, which provide a strong guarantee for the adequate supply of production capacity.
Kanglehui has formed the production capacity layout of Chengdu headquarters factory, Anhui factory, Dayi factory, Chongqing factory and other factories. Over the years, Connaught has developed different special products in different regions and according to local conditions.
Each factory also has different development priorities, the Chongqing factory focuses on sweet potato flour, the Anhui factory focuses on duck blood, the Chengdu factory focuses on quick-frozen meat products and household prefabricated dishes, and the Dayi factory focuses on hairy tripe. Among them, the annual production capacity of Chengdu factory and Dayi factory can reach 8,000 tons, which provides a guarantee for industrial mass production.
The opening of the new factory has also greatly improved the production efficiency of Kanglehui. Today, Kangle Hui has also stood at a new starting point. What surprises will Kanglehui bring to the market in the future, the catering supply chain guide will continue to pay attention.
Note: The illustrations in this article are provided by Connaught Place, and the Food and Beverage Supply Chain Guide is used with permission.