CHONGQING (CQNEWS) -- In winter, the hotpot can warm your body. You have tasted hotpots of different flavors, but I bet you’ve never seen a portable hotpot that can be put into your pocket.
Recently, the Final of China Meat Association 2020 Tianbo Food Originality Competition, co-hosted by China Meat Association and the College of Food Science of Southwest University, was taken place in Southwest University. 24 teams from 7 schools entered the Final.

The reporter learned that in the competition, these works were evaluated from multiple dimensions including conception source, innovation, taste and others. In the end, the special award went to the “Pocket Hotpot: Duck Blood Curd” from Southwest University.

The PIC of this award-winning work is Li Dongze, a student in Packaging Engineering and Grade 2017 from the College of Food Science, Southwest University, told the reporter that the original purpose of the “Pocket Hotpot” Series was to develop a green and healthy spicy strip. He said: “due to the limitation in processing bean products, traditional spicy strips are produced through oil frying and immersion. What’s more, the traditional bean-made spicy strips are with a coarse taste and the potential safety hazard of a high salt and food color proportion.

Upon investigation, Li Dongze and his team found that the duck-blood-made spicy strip with better nutrition and a better taste had not appeared on the market yet. Moreover, the processing method of the duck blood curd is monotonous, focusing on steaming, stewing and other methods, with no package for long-term preservation. “The comprehensive processing of products like it has long been the pain point for rural breeding industry. The price of the duck blood curd remains low. Correspondingly, the farmers’ income remains low. That’s why we started from the duck blood curd.” Li Dongze told the reporter.

However, to make this food that is traditional steamed or stewed into packaged snacks, packaging and taste are the problems the team needed to solve at the very beginning. Li Dongze said: “animal oil tends to clot in normal temperature, which will make the product unpalatable, ugly and costly. What’s worse, the animal oil is high in Cholesterol, making it unqualified to meet the nutrition needs of modern humans. After studying the formula for a whole year, the team overcame this conundrum.

In addition, the reporter also learned that several companies talked with the team on the industrial production of this product. It is projected that the product will appear on the market next year. It will hit the market with a series of products, including Pocket Hotpot Beef, cattle stomach and so on. (Translated by Zhou Tuo, Fathom Language Limited)