"Medicine is not as good as food, and food is not as good as soup." Among the beautiful soups, bone soup is the most important. Bone soup is famous for its rich nutrition, refreshing soup quality, nourishing stomach, strengthening spleen and strengthening body. Almost all countries and regions that love food in the world regard bone soup as delicious on the table. Residents of Okinawa, Japan, have the longest life expectancy in the world because they often drink bone soup. In China, bone soup is one of the three secrets for Olympic athletes to get gold and silver. Bone soup is one of the six health products designated by international nutrition experts.

However, due to the influence of traditional food culture and consumption habits, the cooking methods of home-made bone soup (poor selection of materials, long cooking time, high oil consumption, high production cost, greasy bone soup, insufficient flavor, etc.). ) have seriously restricted the modern development of bone soup. Moreover, due to the imprecise and irregular problems in the formulation of technological standards, the division of raw materials and the quantification of technical parameters of bone soup, even if the same person cooks the same soup every day, the taste is different, which seriously violates the concept of standardization, rapidity and health in the development of modern catering. All these urgently need a brand-new technological revolution of bone soup.