Why do you put vinegar in bone broth? Is bone broth aged vinegar or white vinegar?

When boiling bone broth, add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup and preserve the vitamins in the soup.

Ingredients: 600 grams of pork bones, 350 grams of lotus root, 200 grams of squid (dried), 1 teaspoon of salt, 2 sweet corns, 1 small piece of ginger, 1 teaspoon of cooking wine, 1 4 teaspoons of white vinegar.

1. Soak the dried squid in light salt water overnight in advance, and use a small brush to scrub the debris on the surface and cut it into strips for later use.

2. Pork bones in a pot under cold water, boil, add shredded ginger and cooking wine to blanch to remove the blood.

3. Rinse the pork bones to remove the blood foam and add them to the casserole.

<>5. Then add two slices of ginger.

6. Add enough water at one time, boil over high heat, add vinegar before boiling, turn to low heat and boil for 2 hours after boiling.

7. Prepare sweet corn and lotus root when making soup.

8. Peel the lotus root and cut it into large pieces, and cut the sweet corn into sections.

9. After the soup has been boiled for two hours, add the lotus root to the pot.

10. Then add the sweet corn and bring to a boil, then simmer for 40 minutes.

11. Finally, add salt to taste.

12. Finally, you can eat and drink out of the pot.

Vinegar can help dissolve calcium in bones and increase calcium intake.

The calcium in bones is never easily dissolved. Experiments have proved that after two hours of steaming in a pressure cooker, the fat in the bone marrow has surfaced, but the calcium in the soup is still very small.

It should be noted that at this time, you must not use a pressure cooker, it is best to use a casserole to stew to avoid dissolving too much aluminum in the bone broth.

Bone broth boiled with water has a low calcium content, similar to broth, and increasing the pressure with a household pressure cooker will not significantly increase the calcium content of bone broth. The general soup method is extremely difficult to dissolve the calcium salt in the bone, and it is meaningless to supplement the body's calcium nutrition.

However, the use of vinegar to add bone soup to the soup has significantly increased the calcium content in the vinegar bone broth. Higher than the calcium content in fresh milk. Calcium acetate has a high water solubility and it has been reported that the bioavailability of calcium acetate is close to that of calcium in whole milk powder. Therefore, vinegar bone broth is a dietary calcium source rich in calcium.

When adding edible acetic acid to animal bones in soup, calcium acetate will be generated, and the solubility of calcium acetate at 1000C is 297 % At this time, the inorganic calcium salt is a large amount, and the experiment proves that the amount of calcium ions dissolved in bone broth is greatly affected by the amount of acetic acid, and the calcium ion content has nothing to do with the amount of bones. Therefore, the amount of acetic acid consumed should not be blindly increased during the soup cooking process, otherwise it will affect the deliciousness of the bone broth.

The boiling time of bone broth was prolonged, and the calcium content in the soup increased. This is because bones are porous, and it takes time for the soluble substances in a large number of pores to diffuse outward, as well as the reaction of acetic acid with the inorganic calcium salts in the pores to dissolve into the soup. Therefore, the calcium ion content in the soup will continue to increase when the time is extended, but the increase is not very obvious after the fixed time (23min), so the time of boiling the soup cannot be extended indefinitely. To sum up, adding some edible acetic acid during the boiling process of bone broth can make inorganic calcium salt become calcium acetate and dissolve, thereby increasing the content of calcium ions in bone broth, making bone broth more nutritious, and easy to be absorbed by the human body, which is beneficial to health.

It can dissolve the phosphorus and calcium in the bones in the soup, and can preserve the vitamins in the soup.

Removes the fishy smell and increases the umami of the soup.

You can put white vinegar.

Bone broth with a little vinegar. The absorption and utilization of calcium by the human body is restricted by a variety of factors. Calcium-rich foods include milk, eggs, bone broth, fish and shrimp, soybeans, etc.

Insufficient acidity in the gastrointestinal tract can affect calcium absorption. Therefore, proper use of vinegar in food can convert the calcium in the food into calcium acetate, which is easily absorbed.

Precautions. 1. Stew bone broth (or fish broth), preferably with cold water. Because there is always a little bit of meat on the bones of the general meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer protein of the meat will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup.

2. Add a little vinegar after the water is boiled, so that the phosphorus and calcium in the bones are dissolved in the soup, so that the stewed soup is not only delicious, but also easy to absorb by the stomach. At the same time, don't put salt in the stew too early. Because salt can make the water contained in the meat run out quickly, it will speed up the coagulation of proteins and affect the umami of the soup.

3. Don't drink bone broth in the early stage of fracture.

In life, people often have the habit of eating bone broth after fractures, in order to supplement calcium and make fractures heal as soon as possible. This habit is extremely wrong. In fact, the more bone broth is drunk in the early stages of a fracture, the slower the fracture heals.

Of course, in the middle and late stages of fracture healing, that is, the formation period of primitive callus and the transformation and shaping period of callus, because the bone-like tissue of organic fibers gradually calcifies to form new bone, strengthen the transformation, and form normal bone, the ossification of the bone-like tissue requires sufficient calcium and phosphorus, and it is still very beneficial to supplement bone broth at this time.

The above content refers to Encyclopedia - Bone Broth.

Bone broth should generally not be served with vinegar, which will affect the taste.

Preparation of bone broth.

Ingredients; 700 grams of large pork bones.

Accessories; 5 grams of shredded ginger, 1 white radish, 3 chives, 10 grams of cooking wine, 2 grams of salt, 2 grams of chicken powder, 5 grams of oil.

1. Prepare the ingredients.

2. Shred the ginger and cut the radish into cubes.

3. Hot water in a pot, add pork bones, chives, remove the fishy foam.

4. Pour hot water into the pot and pour in the pork bones.

5. Add white radish, shredded ginger, chives, cooking wine, salt, oyster sauce and chicken powder.

6. Simmer for an hour.

7. Diagram of the finished bone broth.

Hello, you can't add vinegar to stewed bone broth, because vinegar can increase the dissolution of minerals, and if you add vinegar to this soup, the taste is not good, and it also affects a nutrition of bone broth itself, which is not conducive to the absorption of the human body.

Extended information: Bone broth is actually very simple, but if you can't master the skills, the bone broth boiled out is not only not white, not thick, but also has a fishy smell, that kind of bone broth really children and the elderly don't like to drink, let alone supplement nutrition, in fact, add one more step, and the stewed bone broth soup is milky and fragrant.

Many people stew bone broth directly into the pot and add water to cook directly, this practice is not right, so that the bone broth after boiling out is not thick and has a fishy smell, and it is not easy to disperse the umami of the bones.

This little trick is that after we buy back the bones, we first need to clean the bones, the next key step is to clean them, clean them and then add an appropriate amount of cooking wine star anise and other spices to the water to marinate the big bones, after soaking for about half an hour, you will find that some of the blood water in the bones that is not easy to clean will be soaked out, this is the dirt in the bones, if you just rinse with water, it is not easy to flush out these dirty things.

This dirt can easily affect the taste of the bone broth, and after half an hour of marinating, we remove the bones and wash them with water. Then put the bones in a pot and boil.

Generally, if it is pork ribs, boil the water first, and then boil for 2-4 hours on low heat, generally 4 hours of nutritional value is the highest, the most healthy and nourishing, but if you want to drink soup and eat pork ribs, then generally stew for 2 hours.

But if you want to boil beef bones, it is recommended that you boil for 3 hours, because beef bones contain more calcium and nutrients, so it takes more time to boil to progress.

You should pay attention to the calcium in your bones that will not break down with temperature and time, and don't think that the longer you cook, the more nutritious it is.

Winter stewed pork rib soup can be added to the seasonal white radish, dried shrimp are a very good choice, as the saying goes, eat radish in winter, ginger in summer, it must be good for the body, the elderly and children can try.

There is no need to add white rice vinegar when making soup.

Hello dear, no. Do not add vinegar when stewing bone broth. Although stewed bones with vinegar can increase the dissolution of minerals, minerals are converted into inorganic ions in an acidic environment, which affects absorption, so it is important not to add vinegar.

1.Bone marrow is the essence of boiling soup to add vinegar, less fat and more muscles, and the taste is chewy, which makes people more energetic the more they bite.

2.Generally speaking, bones are a good ingredient for soup, and stick bones, chicken racks, etc. are essential ingredients for chefs to make soups. Braised and marinated in sauce are also common ways for people to eat bones.

The generous "sheep scorpion" in the north is still a hot pot with a unique flavor. In addition to fresh bones, there are also salted or smoked bone. This kind of bone is used in cooking, which has unique characteristics, such as "stewed radish with pork ribs" and "boiled mustard greens with salt bones".

3.Traditional Chinese medicine believes that the essence of bones is bone marrow, which has the effect of filling essence and replenishing marrow, nourishing kidney and calcium. Therefore, when gnawing on the bone, be sure to use a straw to suck out the "essence" of it.

4.It is good to use bones to make soup, and you must remember to add some vinegar, which can promote the dissolution of nutrients, especially so that calcium can be more dissolved in the soup, which is easier to be absorbed by the body. In addition, when eating fish, you can also use cooking methods to consume more nutrients from fish bones.

Question 1: When should I put vinegar in bone broth? From the perspective of nutrient acquisition, vinegar can be added in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt Geng will make the water contained in the meat run out quickly, which will speed up the coagulation of the protein and affect the deliciousness of the soup.

Question 2: When is the best time to put vinegar in the bone broth Question 3: When to put vinegar in the bone broth The bones are blanched with boiling water to wash the blood water, and then the bones are put in a pot under cold water, and then put some rice vinegar, not a lot, generally half a tablespoon to a tablespoon is fine, more will affect the taste, it is best to put a few slices of ginger and then drop a few drops of wine, which can remove the fishy smell.

Put salt before cooking, don't put MSG or anything like that, it will destroy the nutrients.

Question 4: When is the best time to put vinegar when boiling bone broth In this case, when boiling bone broth, you can put vinegar after boiling.

Ordinary vinegar is fine, and of course vinegar made from grain is the best!

Question 5: When is the best time to put vinegar when boiling bone broth I boil bone broth with salt and laughing Question 6: When to put vinegar in stewed pork rib soup, please know! Before cooking. , Ascension to the base!