The principle of the formation of thick white soup is mainly the result of what reactions?

The soup is white in color and is mainly the result of emulsification of the oil. For example, if you make tofu fish soup, if you stew fish and tofu directly, the soup is not white. The fish is fried in oil before simmering, when the oil mixes with the fat from the fried skin to form a new fish oil.

Then, when the water is simmered, the new fish oil will be evenly dispersed in the soup, so that the light reflection of the soup will change, and it will appear almost milky white.

The main reason is that the fat in the meat is dissolved into the soup. Therefore, it looks white, and some add milk, which will also make the soup white. Others will add other additives to make the soup thick and white.

The principle of soup is that in the process of boiling or boiling, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and lecithin in the bones are dissolved, and the collagen in the meat skin is hydrolyzed into gelatin molecules. Then the emulsion of oil-in-water is formed, that is, the soup is thick and white. <

The principle of thick white soup is that in the process of boiling or boiling, the fat contained in the meat overflows, some water-soluble proteins in the muscle tissue and lecithin in the bones are dissolved, and the collagen in the skin of the meat is hydrolyzed into gelatin molecules, that is, the soup is thick and white like milk.

Share my experience with the landlord, and also communicated with the restaurant chef, before the ingredients are stewed, you can first carry out a simple frying, after the surface of the ingredients slightly discolored, add cold water, remember that it must be cold water, (those who have not cooked, don't be deceived), add enough water at one time, and then start to stew, want to stew a pot of good hot, the heat must be paid attention to, first high heat, then medium heat, and then low heat, the time is different according to the ingredients, basically maintain the time ratio between the three: 2:4:

4. The issue of boiling soup with cold water and warm water has always been more controversial, saying which of the two can stew a thick white soup, which is a problem in itself, in fact, both can stew a thick white soup, but the cold water will be whiter and thicker (this specially communicated with the national senior chef)! Those who don't believe can try it for themselves!

In addition, those who want to make a thick white good soup in half an hour, don't talk nonsense here, a good pot of soup, just to stew for more than an hour and a half, I personally share my little experience, that is, it is best to stew in a casserole when stewing soup, and now it is sold in supermarkets, seventy or eighty-one, very cheap!

If you want the stock to be thick and white, you only need to meet these two factors.

The thick white nature of the soup stock actually contains two important principles of soup, that is, the thick and white of the soup stock, which represent the two factors of the soup respectively, that is to say, the thick and white of the soup stock are actually two different concepts.

Thick – represents the state of the dashi.

The thick soup actually refers to the viscosity of the stock, and what determines the consistency of the stock is the collagen contained in the ingredients, that is to say, if the soup is to be thick, you must first choose ingredients with more collagen content, for example; Pig trotters and pork rind contain a lot of collagen.

If you are just using the stick bones as an ingredient in the broth, the easiest way to make the soup thick is to increase the amount of stick bones.

White – represents the color of the broth.

Generally, there are two kinds of color of thick white broth, one is milky white, and the other is white and yellow broth, also known as golden soup. The color of the broth is determined by the fat contained in the ingredients, which is why the stick bones can be used to make a thick white broth, because the stick bones contain fat and collagen. There is a saying that the principle of boiling soup is that there is no bone, no thick, no belly, no white.

So if you want the stock to be milky white, you only need to add some ingredients with a high fat content, and the easiest way is to increase the amount of bones in the broth.

The ingredients that make the soup thick and white after it has been boiled for a long time are: fat and protein. The white color of the soup is due to the emulsification of the fats and proteins in the ingredients, which are evenly and steadily mixed in the water.

Therefore, the ingredients of this white soup are actually mainly fat and cholesterol, as well as a lot of purines and salt, plus a drop of amino acids, and very few other nutrients.

Let's take a look at how the soup is stewed white:

Today, I will share these 3 tips with you to ensure that there will be no white stew or thick stew in the stew soup in the future.

Tip 1: Choose ingredients.

We all know that in order to make a good meal, the choice of ingredients is very important, for example, if you are given a big bone that has been left for a long time and has a peculiar smell, then no matter how you stew, it is impossible to stew a delicious soup, so the choice of ingredients is very important. When we buy large bones, we should pay attention to the fact that the color of fresh bones is light red, and the meat will have a very obvious sticky feeling to the touch. On the other hand, if the meat is dark red in color and slimy to the touch, the ingredients are basically not fresh.

Tip 2: How to clean bones.

Many people think that stewed bone broth has nothing to do with the cleaning of the ingredients, but this idea is wrong. There are two kinds of bone cleaning methods in restaurants, one is frozen bone meat, which needs to be soaked in water for a long time. The second type is fresh bones, which are rinsed with running water.

Then blanch, when blanching, you must pay attention, whether you buy frozen bones or fresh bones, you need to cook in a pot under cold water and simmer over low heat, so that the blood in the bones can be easily removed.

Tip 3: Soup stew formula.

If you want to stew bone broth into white soup, you must remember a mantra: "stew soup over high heat, stew vegetables on low heat, thick soup on high heat, clear soup on low heat", as long as you remember this trick, there is no mistake when stewing bone broth, so everyone must remember this point.

After boiling for a long time, the ingredients that make it thick and white are fat particles and free proteins. In the process of boiling fish soup, the fat in the cooking oil and the fatty tissue contained in the fish are crushed into tiny particles, and lecithin, gelatin molecules and some proteins play the role of emulsifiers, forming an oil-in-water emulsion, which makes the soup thick and white, and finally becomes "milk soup".

The whiter the fish broth, the higher the fat content. If you eat this high-fat soup all day long, the panties may cause weight gain or cardiovascular burden for the mother. It also has some effects on the digestive tract of infants who consume breast milk.

For people with four highs, they should also try to drink less or not drink this soup, such as high blood lipids, high blood pressure, high blood sugar and high uric acid, and gout patients must try not to drink this soup.