How to boil pork rib soup with minimal nutrient loss?

Slow simmering is the best way to do it.

Add a little vinegar to make it easier to boil out the calcium.

When stewing pork ribs, which is more nutritious, eating pork ribs or drinking soup?

The nutritional value of pork ribs is not low, containing protein, vitamins, calcium, zinc and other nutrients required by the human body. Whether it is an elderly person or a child in the growing period, there are many benefits to eating more pork ribs.

After research, it has been proved that this statement that drinking soup is more nutritious than eating meat is wrong, because the protein and calcium in the pork ribs are difficult to dissolve in the soup, no matter whether the pork rib soup is stewed for a short time or a long time, the nutrition in the pork rib soup is very little, and the main nutrients are still retained in the ribs. The soup can only contain some water-soluble small molecules, in addition to oil and heat, and the content of purines is also very large, in general, the substances in the soup are very limited. In contrast, the meat that is easier to digest and absorb at this time is the meat that has been stewed for a long time.

It contains important nutrients needed by the human body, such as protein, sugar, and fat.

Therefore, stewed pork rib soup, eating pork ribs is more nutritious than drinking soup, and pork rib soup contains a lot of fat, and drinking more will also cause obesity.

Seeing this, some friends may ask, if there is less nutrition in the pork rib soup, why does it taste so delicious? In fact, that is because the pork ribs will produce some small molecule sugars during the hydrolysis process, which can increase the mellow of the soup. In addition, pork ribs also contain a special short peptide substance, which has a strong umami flavor and is easy to dissolve in the soup, so this is why the pork rib soup is delicious to drink.

Hello, the pork ribs have been boiled for a long time, and all the nutrients in the bones and meat have been boiled, so the nutrients are in the soup.

When making soup, some of the nutrients of the ingredients will dissolve into the soup due to the principle of "heat breaking the wall", providing the unique flavor and basic nutrients of the soup. With the extension of the simmering time, although the total nitrogen increased, the loss of soluble vitamins also increased, and the overall nutritional value showed a decreasing trend. In addition, I have also read some other authors, in addition to the taste, the nutrition of the ingredients will also be affected, so you must use scientific methods to treat the ingredients you use to make soup, and control the time to drink the soup with maximum nutrition and eat the ingredients with the best taste.

Many people believe that the longer the soup is cooked, the more nutritious it is. This is not necessarily true, as there are many nutrients in food that can be easily destroyed by heating. For example, non-heat-resistant components such as vitamin C and B vitamins will be gradually lost with heating, and some small molecule flavor substances are also easy to be destroyed.

Cooking soup is basically a meat-related thing. To discuss how long it is better to make soup, there are three questions: 1. Nutrition problems, 2. Health problems, and 3. Taste problems.

First of all, the nutrients in the soup are mainly minerals such as protein, fat, vitamins and calcium, which will gradually dissolve into the soup during the process of making the soup. In fact, it is not that the longer the soup is cooked, the higher the nutrients, and the nutrients dissolved in the soup do not change much with time, so it is generally best to control the soup within 1-2 hours. Cooking soup for too long will affect the utilization of protein and vitamins in the raw materials, as well as the taste and nutrition of protein.

Secondly, in order to understand the optimal length of time to make soup, Tongji University conducted a test on three common soups, namely hoof soup, grass chicken soup and duck soup. The results showed that the nutrients in the soup reached the maximum value when heated for one hour, and then decreased with the longer heating time. Vegetables and fruits - generally boiled by boiling and boiling conditioning method, boiling can be done to avoid the destruction of nutrients due to long-term heating, mainly to reduce the destruction of vitamin C and B vitamins, and the water surface should not be covered with vegetables, so as to maintain isolation from the air, thereby reducing nutrient loss;

I think so, the longer the pork rib soup is boiled, the more nutrients can be released

No, you can't cook it for too long. It's not that the longer the pork rib soup is cooked, the better. Generally, it can be boiled for an hour, and if it is cooked for a long time, the nutrients in it will be dissipated.

No. Many people think that the longer the bone broth is stewed, the more nutritious, and the soup will be stewed whiter, in fact, this is not the case, pork ribs contain a lot of protein, fat, collagen, calcium, iron and other substances, and the calcium contained in the ribs is not easy to decompose, no matter how high the temperature is, how long the stew time, calcium is more difficult to dissolve, and the long-term stew will destroy the protein, vitamins and other nutrients, and the fat in the soup will be boiled more and more, if you want to better absorb the calcium in the ribs, you can add a little vinegar.

The first bought pork ribs are first put into a basin and soaked in water for about 20 minutes, the second is to pour the pork ribs into the pot, add cooking wine, green onions and ginger to boil, the third is to put the pork ribs after water into the pot, add water to stew, pour oil into the pot, add the pork ribs, pour it in and stir-fry, add water to the pot, add a few slices of ginger, a spoonful of vinegar, cover the pot with a lid, and then turn to low heat and simmer for 20 minutes. Prepare two large lotus roots, peel and wash them, cut them into small pieces, and put them in water to prevent oxidation.

Put an appropriate amount of water in the <> pot, add ginger slices and cooking wine, boil the water, put the pork ribs uncovered and cook for 3-5 minutes (the meat is seriously lost in cold water), and it needs to be turned halfway. To remove the fish, add cold water to the pot and blanch the pork ribs, cooking wine, green onion and ginger, and skim off the foam (the foam is the blood and impurities left over from the ribs), so as to remove the fishy smell more effectively and thoroughly. Blanching time control for 3-5 minutes is fine.

Heat the oil, add ginger and shallots, cooking wine, pork ribs, stir-fry over low heat to bring out the fragrance, add an appropriate amount of water and simmer for 1 and a half hours, and stew for half an hour in the lotus root. Put cold water in a basin, soak the pork ribs, change the water every 10 minutes or so, soak for about 30 minutes, and drain the water.

Put an appropriate amount of water in the pot, add ginger slices and cooking wine, put in the pork ribs and cook for 3-5 minutes without covering, and turn halfway. At this time, you can see that there is foam overflowing from the surface of the ribs and in the bones, which is also the source of fish. **Heat the oil, put the clean pork ribs in the pot and fry it, then put in the green onions, ginger, spices, cooking wine, and finally add boiling water, just start the fire, wait until the soup is boiled white and changed to a guy, boil until it is cooked, and finally add pepper, which is also to remove the fishy smell.

Then I went to buy pork ribs, wow, there are several pork alone, because the vegetable market is large, dazzling, well, I bought it in the second one, how much is the boss ribs a pound, the boss said, what kind of ribs, I said that before the ribs are made, boil them with boiling water and one of the most conservative methods is to wash the ribs and boil them in a pot, so that not only can remove the fishy smell of the ribs, but also remove all the dirty gas in the ribs.

First of all, it is recommended to use a casserole with strong thermal conductivity and good heat retention for stewing utensils. Secondly, when boiling pork ribs, put a few eggs in them to replenish the nutrients lost from the ribs.

Use pork ribs to stew soup, you can use a rice cooker to stew pork ribs, so that its nutrient loss will be relatively small, and the nutrients are all in the meat.

We can put some carrots or potatoes when stewing bones, because it helps us absorb some nutrients so that the nutrients of the bones are not lost.

If you want pork ribs to be delicious soup, the easiest way to solve the problem of fishiness and ensure that the soup is delicious, you must work the selection of ribs, you can't buy ribs at will, you must be carefully selected, because the fishy smell of the ribs itself is relatively heavy, if you don't choose it well, the ingredients will not pass, and the soup will definitely be very difficult to drink Dinner for me, so a bowl of soup is enough, sweet and fishy, and sometimes I will drink two bowls because it is too delicious. To cook this soup, I prefer to put more tomatoes, not only because of the strong ability to remove the fish.

Wash the pork ribs, boil them in a pot under cold water (let the vendor cut them when you buy them), add a little cooking wine to remove the smell, boil the bloody water, skim off the floating, remove the water, and drain the water. Boil the water in the pot, put a little oil, stir-fry the ribs (the ribs will be more fragrant in this way), and fry the ribs until the water is gray and white. Wash the ribs, boil in a pot under cold water, blanch the water, boil the water in the casserole, put in the ginger slices, if it is a child to eat, the added ingredients are corn and carrots stewed together, the soup is sweet and nutritious, the nutritional value of the ribs is particularly high, the ribs contain protein, fat, vitamins, collagen, bone mucin, and phosphorus, acid, calcium and other trace elements and other nutrients.

It can meet the needs of the human body, and has the effect of nourishing yin and aphrodisiac, nourishing essence and replenishing blood. Today I will share with you how to make soup with pork ribs?

Personally, I prefer pork ribs and kelp stewed soup together, the first time I drank kelp pork rib soup was at my daughter-in-law's house, my father-in-law and mother-in-law went home during the New Year, I went back to my parents' house with my wife, my mother-in-law used the kelp brought back from distant Fujian, stewed a pot of kelp pork rib soup, the deepest impression is that my mother-in-law said, Rui Rui likes to drink kelp pork ribs soup the most.

If you want to stew delicious pork ribs, I think there are three points, the first point is to ensure that the ribs are fresh and cleaned, soak them in water to clean the blood, and the second point is to put the cleaned and dry pork ribs in a hot pot with enough oil to stir-fry, fry the ribs with a little golden ginger slices, fry the green onion and ginger slices, and fry the green onion and ginger slices.

When stewing bone broth, pour a small spoonful of vinegar into the pot, because vinegar can not only dissolve the calcium and phosphorus elements in the large bones into the soup, but also effectively preserve all the nutrients in the soup, and can also enhance the flavor of the bone broth. Therefore, if you want to stew delicious and nutritious bone broth, you must remember to add an extra spoonful of vinegar to the pot, which not only saves time, but also allows your family to drink the essence, nutrition and delicious bone broth.

First of all, you should heat the oil, pour in the green onions, ginger and garlic and stir-fry until fragrant, then marinate the ribs for a period of time and put them in the pot to stir-fry, then add an appropriate amount of condiments, then add an appropriate amount of water, and then simmer for 50 minutes, sprinkle some green onions and coriander before coming out of the pot.

You can blanch the ribs in water first, then put the ribs in a pot and stir-fry, at this time pour hot water, so that all the nutrients in the ribs can be boiled into the soup.

You can add some white vinegar when boiling the pork rib soup, which can absorb the calcium in the pork ribs into the soup better.

The ribs should be simmered over low heat while they are in the pot, so that some of the ingredients in the ribs can be incorporated into the soup.