How long is the right time to make soup, and how long is it better to stew soup?

Many people like to make soup on a low fire, and it takes a whole day to cook it, thinking that so that the nutrients of the food can be fully dissolved into the soup. In fact, there is no scientific basis for this. Studies have proven that a moderate increase in the cooking time of soup does help with nutrient release and absorption, but too long can cause some damage to the nutrients.

Protein-rich animal ingredients are often used in soups, preferably cow, sheep, pork bones, chicken and duck bones. The method is: wash the raw materials first, add enough cold water at a time after entering the pot, boil with a strong fire, and then change to low heat, last for 20 minutes, skimming, add ginger and cooking wine and other seasonings, and keep boiling for 3 4 hours with medium heat after the water boils again, so that the protein in the raw materials is more dissolved, and the thick soup is milky white, and it can be solidified after cooling and can be regarded as soup boiling home.

Many people like to make soup on a low fire, and it takes a whole day to cook it, thinking that so that the nutrients of the food can be fully dissolved into the soup. In fact, there is no scientific basis for this. Studies have proven that a moderate increase in the cooking time of soup does help with nutrient release and absorption, but too long can cause some damage to the nutrients.

Generally speaking, the main ingredients for soup are foods with high protein content, such as meat. The main components of protein are amino acids, and if the heating time is too long, the amino acids will be destroyed, and the nutrition will be reduced, and the dish will lose its due umami. In addition, if the vitamins in food are heated for too long, there will also be varying degrees of loss.

Vitamin C, in particular, is easily destroyed when exposed to heat, and there is almost nothing left after 20 minutes of cooking. Therefore, after boiling the soup for a long time, although the soup looks very thick, in fact, as the water in the soup evaporates, it also takes away the essence of rich nutrients.

So, how long is the right time to make soup? Three representative foods used to make soup were selected in the study: hoof, grass chicken and duck.

After testing, it was found that the protein and fat content in the hoof soup gradually increased after half an hour of heating, and the maximum value of protein and fat reached after heating for 45 minutes. The protein content in chicken and duck broth remained basically unchanged after 1 hour of heating, and the fat content rose to its highest after 45 minutes of heating. The study concluded that:

After heating for an average of 1 hour, the nutritional value of the soup produced by these three foods reached the highest, and then gradually decreased.

For general meat, the above principles can be followed. But there are also some foods that need to be made in a shorter amount of time. For example, fish soup, the fish meat is relatively tender, the soup should not be cooked for too long, as long as the soup is burned to white, and then continue to stew not only the nutrition will be destroyed, the fish will also become old, thickened, and the taste is not good.

Some people like to put ginseng and other tonic herbs in the soup, because ginseng contains ginsenosides, which will decompose after boiling for too long and lose their tonic value, so in this case, the best time to make soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait for the soup to be cooked and eat it as soon as it is ready to reduce vitamin loss.

I think if it's an old chicken, maybe some pork ribs and pork knuckles or something like that, you should cook more. After a while, it can be boiled for about 2 to 3 hours, and the soup must be allowed to taste good.

The time to cook the soup should be based on the ingredients of the soup, if it is an old hen, an old duck and other foods, the cooking time will be longer.

We all know that it is better to drink soup, especially a bowl of old hen soup is really aftertaste. We know that many of our friends stew soup for three or four hours, or even longer. How long should I simmer in soup?

Many friends like to stew soup for a long time, Yuan Kun loves food, and remembers that when he was a child, he used a jar to stew chicken soup for more than 4 hours. Everyone believes that in this way, the nutrients in the ingredients can be released into the soup, especially the Cantonese people like to drink the old fire soup.

Is the longer the soup is stewed, the more nutritious it is? Not really. Generally, if the soup is stewed for more than 4 hours, the nutrients in the soup will be reduced, in fact, we know that the nutrients in the soup are really very few, and most of the nutrients are still in the meat. So eating meat is the key, not drinking soup.

Stewed broth is not always better, and even if it is simmered for a long time, there are not as many nutrients in the soup. For example, many of our friends like to drink bone broth to supplement calcium, but in fact, this is really useless.

Generally speaking, for chicken soup, pork rib soup, etc., it is enough to simmer for 2 hours. For fish soups and the like, just boil the soup over high heat. Stewed soup doesn't take that long, why do people like to stew for that long?

Yuan Kun loves food and finds that the longer most of the soup is simmered, the better the soup seems to taste. In fact, this is because the amino acids and fat-soluble substances in meat are dissolved in water, which can change the taste of the soup, so we think that the old soup is more delicious.

Friends in Guangdong like to drink old soup, they cook soup for a long time, the taste of the soup is really good, but whether it is really healthy or should be a question mark. Kunge stewed fish soup for about 20 minutes, stewed meat soup generally stewed for two hours, how long does everyone stew soup?

The stew should refer to what soup to stew, if it is a large bone broth, it will be stewed for a long time, generally 2 to 3 hours. If it's a stewed chicken broth, it's okay to simmer for another hour after boiling. And also refer to what utensils to use to stew the soup, now the pressure cooker cooks quickly.

A stew of chicken broth

Chicken soup stewed in a pressure cooker.

Ingredients: chicken, ginger slices, shallots, cooking wine, wolfberry, codonopsis, angelica, red dates, longan, jade bamboo, barley.

Steps: 1. First of all, add an appropriate amount of water to the pot, put the processed chicken pieces in, the water should not pass the chicken, take out the chicken and wash it immediately after boiling over high heat, and the chicken must be in the pot under cold water, so that there is no blood stain on the soup surface after stewing;

2. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small slice is OK), red dates, more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, barley, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, put it on the stove and boil over high heat;

3. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (to keep the soup clear and not turbid), turn off the heat and wait for the pressure of the pressure cooker to decrease;

4. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), a pot of fragrant chicken soup is ready, drink it!

5. If you use an ordinary soup pot to stew, add more water, and do not add water halfway, otherwise the soup will not be mellow; Simmer on high heat for 10 minutes, then simmer on low heat for 1 hour (tender chicken, if stewed old hens, the time should be doubled), and season to taste.

Many people like to drink soups, such as hot soups, vegetable soups, broths, etc., and it is not uncommon to see various soups on the dinner table. Chinese Generally speaking, food is cooked in the stove, and the longer it is cooked, the more nutrients are lost. Therefore, different people have different opinions about the time it takes to make soup.

So how long does the soup pot take to be the most nutritious? In fact, the time required to make soup varies from food to food, as the nutrients contained in the food are different. Some soups take only 3-10 minutes, while others take 40-60 minutes, and some take even longer.

The time of stewing soup is determined according to the ingredients, and the general recommendation for stewing soup is to simmer slowly over low heat, at least half an hour, and generally about two hours is better.

This is to distinguish what is stewed, but it is generally stewed for a long time.

How long is the soup good to simmer:

For general ingredients, it is better to stew soup for an hour, and the protein, fat, and vitamins of the ingredients will reach a relatively ideal nutritional peak within this time range, and the proportion of nutritional value at this time is better. If the heat and water volume of the stew can be controlled, a reasonable extension of the stew time will make it taste better.

Is it better to stew the soup for as long as possible?

Stewed soup is not always better. Stewing soup for a long time will not increase the nutrition of the soup, on the contrary, the longer the stewed soup, the lower the protein content, and the long-term heating will also lose the vitamins in the food, resulting in a decrease in the nutritional value of the food, so the stewed soup is not the longer the more nutritious.

Pig's trotter soup: The protein and fat content of pig's trotters increases significantly after heating for 1 hour, and then gradually decreases, so the stewing time of pig's trotter soup should be about 1 hour.

Chicken broth: The protein and fat content of chicken broth gradually increases after heating hours, and the protein can reach the maximum value when heated hours, so the stewing time of chicken soup should be about about one hour.

Duck soup: The protein content of duck meat is basically unchanged after heating for 1 hour, and the fat content reaches the maximum value when heated for 45 minutes, so it is advisable to stew duck soup within hours.

Tip: When stewing soup, the dissolved protein in the soup only accounts for about 10% of the total, and the remaining nutrients are in the remaining "soup residue meat", so you need to eat meat to drink soup to be nutritious. In addition, the soup contains a lot of oil, and people who want to ** should not drink more.

Cook the soup for an hour.

The time of making soup is related to the ingredients, if you use pork ribs, chicken, pig's trotters, etc. as ingredients to make soup, it is generally enough to cook for an hour, and if it is to make fish soup or vegetable soup, the time is generally 30-60.

The precautions for making soup are as follows:

1. When making soup, it is better to cut the ingredients in cold water, because hot water will quickly solidify the protein, and it is not easy to release umami.

2. When making soup, avoid putting too many spices such as green onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself, and also avoid putting salt too early, because early salt can make the protein in the meat coagulated and not easy to dissolve, so that the soup is dark, the concentration is not enough, and the appearance is not beautiful.

3. It is advisable to choose a casserole with delicate texture for soup making utensils, and the porcelain enamel of the inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health.

Preferably within 1 hour. Studies have found that the length of cooking time has an effect on the amount of nitrite (carcinogen) in the soup. After more than 4 hours, the nitrite content in the soup will gradually increase with the extension of the cooking time, and the soup cooked for more than 6 hours has a potential safety hazard.

At the same time, the purine content in the soup will also increase, and long-term drinking will lead to an increase in uric acid.

The cooking time should not exceed 2 hours, and the fish soup should be controlled within 1 hour. Experiments have proved that no matter how long the soup is cooked, it can only dissolve the protein in the ingredients6 15, but the salt and fat content will be greatly increased.

How long it takes to make soup is the most nutritious.

For a long time, it was believed that "the longer the soup is cooked, the more nutritious the soup will be". In this regard, the Institute of Nutrition and Health Food, School of Medicine, Tongji University conducted experimental research. They chose the hoof pot, the grass chicken pot, and the duck pot, and found through testing

The protein and fat content of the hooves increased significantly after heating for 1 hour, and then gradually decreased. The protein and fat content of grass chicken gradually increased after heating, and the protein and fat could reach the maximum value when heated. The protein content of duck meat remained basically unchanged after 1 hour of heating, and the fat content rose to its maximum value after 45 minutes of heating. Cooking the soup for a long time did not increase the nutrients in these three soups as one would expect. Especially for grass chicken pot and duck pot, the longer the soup is cooked, the lower the protein content.

Experts remind that prolonged heating can destroy the vitamins in claypot dishes; After heating for 1 hour, the optimal nutritional peaks of the three soups can be obtained, and the ratio of energy consumption and nutritional value is better at this time.

Generally speaking, 1-2 hours is the best, the best boiling time for fish soup is about 1 hour, chicken soup and pork rib soup are generally 1 2 hours, otherwise it will easily destroy the amino acids in the food, increase the purine content, and lose a lot of nutrients.

First the fire and then the simmer for more than an hour.

The longer the soup, the better? You have also encountered these misunderstandings.

I believe that Cantonese people like to drink "old fire soup."

The so-called "old fire soup" refers to those food and health soups that are hot enough and have a long time. Generally, the soup is boiled for a long time, and it is believed that the longer the soup is boiled, the nutrients in the ingredients will be fully released into the soup.

But in fact, from a scientific point of view, boiling soup for an hour and a half is generally enough.

The longer the soup is boiled, the richer the nutrients?

Some people believe that the longer the soup is boiled, the richer the nutrients in the soup will be. In fact, in the process of boiling, only a small part of the protein will be dissolved into the soup, if you want to replenish the body, it is best to eat the meat when drinking the soup, because the nutrients in the meat can be much more than the nutrients in the soup.

In addition, there are people who think that drink more bone broth.

Calcium can be supplemented, mainly because the calcium in the bones dissolves into the soup when the bone broth is boiled. But in fact, the calcium in bones is insoluble in water, and it is unscientific to rely on the practice of drinking bone broth.

Why does soup taste better the longer it boils?

The soup is delicious and delicious, and when you drink a sip of soup, your body will feel a sense of pleasure and satisfaction. Why do most soups taste better the longer they are boiled? This is mainly because of the amino acids in the meat during the boiling process.

Fat-soluble substances and other substances dissolve, and these substances can change the taste of the water and make the soup taste delicious.

Three kinds of people should not drink old fire soup.

Because the old soup has been simmered for a long time, the purines in the soup.

The content of fats and other substances will be very high, if you have gout and high blood pressure.

People who are obese should try to drink less old fire soup and eat lightly, otherwise it will aggravate the condition.

How long is the healthiest time to make soup?

Some experts said that if pork ribs, chicken, pig's trotters and other ingredients are used to make soup, it is generally boiled for an hour, and the soup at this time has a higher degree of nutrition, and the taste of the soup is fresh and sweet, and the taste of the meat is also very good. If the soup is boiled for an hour, the nutrients in the soup will be reduced, and the nutrients that people get from it will also be reduced.

If you are making fish soup or vegetable soup, it generally does not take hours, you only need to burn the soup until it is white, if you are cooking vegetable soup, you only need to cook the vegetables, otherwise the vitamin content in the vegetables will be reduced.