Nutritional analysis of beef tube bones

Beef tube bones are mainly composed of inorganic components, of which Ca3(PO4)2 is about 86, Mg3(P04)2 is about 1, and other calcium salts are about 7. Chlorine is about 0.2: fluorine is about 0.3. Calcium salts include calcium gluconate, calcium glycerophosphate, and calcium pantothenate. Its organic components are a variety of proteins, among which endocollagen (ossein) forms a network distributed in the bones. Collagen is just like the collagen in the skin. When boiled with water, gelatin is produced. The fat content of beef bones ranges from 12 to 20 depending on the type of bone. The fatty acids that make up the fat are mainly palmitic acid, stearic acid and oleic acid, but also contain a small amount. of linoleic acid, etc. The fat in beef bones is often concentrated in the marrow of the bone. Also contains C16 and C18 fatty acids.

Nutritional value of beef bones:

1. Calcium supplement

Beef bones contain high amounts of calcium phosphate and calcium carbonate, which can supplement calcium.

2. Beauty

The rich collagen in beef bones makes the skin more beautiful and elastic.

Bone soup is rich in nutrients and delicious, mainly because the protein in the bones (which contains a variety of amino acids) and fat are dissolved into the soup. To make the bone soup delicious and nutritious, first of all , the bones should be placed in a cold water pot, gradually raised to a boil, and then simmered over a slow fire. This can loosen the bone tissue and gradually depolymerize and dissolve the protein and fat in the bones. Secondly, when making bone soup, do not add cold water to the pot in the middle. Otherwise, the temperature of the soup will drop suddenly, which will cause the proteins in the bones to quickly solidify and denature, shrink into clumps and no longer deagglomerate, and the gaps on the surface of the meat will also It will shrink due to this, causing the meat and bone tissue to be tight and difficult to crisp, and the protein and fat in the bone marrow cannot be dissolved in large quantities. This not only affects the nutritional content of the soup, but also affects the freshness and aroma of the soup.

Obviously they are beef bones. The longer you simmer the soup, the better. Simmer it slowly over low heat to fully boil out the collagen in the bones, which will make it more nutritious.