The white color of bone soup is an emulsification phenomenon. During the cooking process of pig bones, the fat in the bones is decomposed, and the decomposed fat is decomposed again as the soup continues to tumble. The fat particles then produce emulsification with some proteins with emulsifying properties in the soup. In this way, the bone soup will undergo an emulsification reaction after being simmered for a long time, and the soup will become thick and white.

So it can be seen from the above that if you want the soup to be thick and white, fat is definitely indispensable, followed by emulsifier. Emulsifier can be understood as the protein in the ingredients, so it will be easier when both are present. Make the soup white, and whether the bone soup produced becomes thick and white.

How to make bone soup white:

1. Selection of ingredients

If you want bone soup to be thick and white, fat is definitely indispensable, so in the bones When choosing pork ribs, you can choose pork ribs, because pig ribs contain a large amount of bone marrow, and the fat in the bones will be slowly decomposed during the cooking process. If it is commercial bone soup and you want to make the soup white and thick, you can add pig skin or some chicken feet to the soup, because these two ingredients not only contain fat but also contain more colloids. , which makes the soup whiter and thicker.

The second is the emulsifier. The lecithin, gelatin molecules and some proteins with emulsifying properties in the food have an emulsifying effect. In addition to the proteins that can produce emulsification in the food itself, if you want the bone soup to become Soybeans can also be added to the thick white soup. Because soybeans contain more emulsifiers, soybeans are added to many home-made soups or commercial bone soup bases. Soybeans can not only make the soup The thick white color also makes the bone broth taste fresh and sweet.

2. Adding water and seasonings

① Adding water

After selecting the appropriate ingredients, you want to make a thick white bone soup , the amount of water added is very important. If too much water is added, the color of the bone soup will not be thick enough, and the taste will be very light. The amount of water added to the bone soup at home is twice as much as the raw material. However, making commercial bone broth requires three times more raw materials (commercial cooking time is longer).

Add enough water at one time, and do not add cold water in the middle, because adding cold water will cause the temperature of the soup to drop sharply, cause the ingredients to shrink, and the protein and fat in the ingredients will solidify. The cooked bone soup will definitely not be thick enough and the taste is not strong enough. If you need to add water in the middle, you should add water with the same temperature as the soup, and the water added should not be more than half of the soup. It is better to add one-third.

②Adding seasonings

No matter what kind of soup you make, please remember that seasonings should be added after the soup is cooked. Adding salt too early will cause the protein and fat in the ingredients to solidify in advance and become insoluble in the soup. Adding salt too early will make the bone soup soup dim, so adding salt too early will also affect the concentration and taste of the soup.

3. The control of firepower is also very important

If you want the bone soup to become thick and white, it is also crucial to control the heat. Keeping the soup noodles in a tumbling state can make various nutrients in the ingredients precipitate faster. Continuous rolling of the precipitated nutrients can accelerate the emulsification reaction in the soup, so that the bone soup can become thicker and whiter faster and better.