Bone broth simmered thick white is an emulsification phenomenon, pig bones in the process of simmering bones in the fat is broken down, and decomposition of fat in the process of soup constantly rolling fat is broken down into fat particles, fat particles and then with the soup some of the proteins with emulsifying properties of the emulsifying effect, so that the bone broth on the long time simmering under the occurrence of an emulsification reaction of the soup will become thick white. So from the above can be seen to soup thick white that is certainly less fat, followed by emulsifiers, emulsifiers can be understood as ingredients in the proteins, so when the two have the case will be easy to make the soup white, and the production of bone broth whether to become thick and white, then you also need to understand the following points of attention.

Choice of ingredients

Bone broth to become thick and white that is certainly not without fat, so the selection of bones can choose a pig bone, because the pig bone with a lot of bone marrow, in the process of simmering inside the bones of the fat will slowly be broken down. If commercial bone broth, want to put the soup white and thick, then you can add pork rinds to the soup, or some chicken feet, because the two ingredients not only with fat and also with more gelatin, so it is easier to make the soup white, and thick.

Secondly is the emulsifier, ingredients in the lecithin, gelatin molecules and some of the emulsifying properties of the proteins on the role of emulsification, in addition to the ingredients themselves can produce the role of emulsification of proteins, in order to make bone broth into a thick white can also be added to the soybean, because soybeans with a greater number of emulsifiers, so in a lot of home-cooked soups or the production of commercial bone broth base, a lot of people will join the soybean to simmer together, soybeans and other ingredients to make bone broth. soybean to simmer together, soybean can not only make the soup white, but also can make the flavor of bone broth become sweet.

The addition of water and seasonings

The addition of water

After choosing the right ingredients, you want to simmer a thick white bone broth, in which the amount of water to add are very important, if too much water will make the simmering bone broth soup is not enough to make the soup color thick and white, and the flavor is very light, the home brewing bone broth to add water to the amount of raw materials than more than two times, and the commercial brewing bone broth needs more than the raw material, and the amount of water to make the bone broth. Bone broth needs to be three times more than the raw material (commercial boiling time is long).

Join the water should be added once enough, can not add cold water, because adding cold water will make the soup temperature plummet, will make the ingredients contraction, and ingredients in the proteins and fats will be coagulated, so that the simmered bone broth is certainly not enough to thick white, the flavor is not thick enough, if you want to add water should be added to the soup with the same temperature of the water, and add the water can not be more than half of the soup, add one-third is appropriate.

Seasoning

No matter what kind of soup you make, remember to add seasonings after the soup is done. Salt added early will make the protein and fat in the ingredients coagulate in advance and not dissolve in the soup, there is also an early addition of salt will make the simmering out of the bone broth soup color is dark, so salt added early will also affect the concentration and flavor of the soup.

The control of the fire is also very important

To make the bone broth white, there is a little bit of fire control is also very critical. The soup surface to keep rolling state so that the ingredients in the various nutrients faster precipitation, precipitation of nutrients and then constantly rolling can accelerate the emulsification reaction, so that the bone broth can be in a faster and better to become thick white.

If the fire is too small soup surface slightly boiling state, so the simmering out of the bone broth is not enough thick white, the reason is that if the fire is too small bones in the nutrients need a longer time to precipitate, and in the process of emulsification because there is no rolling state, it is difficult for the fat particles and emulsifiers to fully react with each other, so the simmering out of the bone broth soup color is lighter, so in a word, that is "Small fire out of the clear soup, big fire out of the thick soup".