Why do many restaurants now make thick white soup without using bones?

Yi Zhoujun has loved drinking soup since he was a child. His mother often said: boil the soup until it is milky white to be the most nutritious! When I grew up, every time I went to a restaurant with my friends, Yizhou Jun would always order a soup. It's just that whether it's chicken soup, duck soup, fish soup, or mushroom soup, it will always have a very beautiful milky white color.

After reading more and more, Yi Zhoujun started to wonder, why does it take a lot of effort to make milky white soup at home? The milky white soup in the restaurant is made easily in less than 20 minutes from the time you order to the time it is served. What kind of "secret seasoning" is added?

Later, Yi Zhoujun asked a nutrition expert specifically for this purpose. Through his explanation, Yi Zhoujun learned the inside story of the restaurant’s milk soup!

The nutrition expert said: As long as three conditions are met, the soup can be made milky white, which are fat droplets, emulsifier and water.

She used milk as an analogy: the milky white color of milk is actually just an emulsification phenomenon formed by milk fat being evenly distributed in water. These small droplets emulsified in water are transmitted to our eyes through the reflection and scattering of light, and finally look like milky white. In fact, milk fat is yellowish, you can tell it just by looking at the butter!

Knowing the principle behind the milky white color of soup, Yizhou Jun also summarized some conditions for cooking "milk soup": such as boiling it over high heat and increasing stirring. To form protein emulsification; for example, fry the ribs before cooking to form more fat droplets. These actions will help produce white soup.

However, there is still a question, why can the milk soup in the restaurant be made quickly and white?

Yi Zhoujun happened to have a chef friend, and he also revealed the secret of the restaurant. The traditional method of making soup is: stew the ingredients first, and then season them. But nowadays, restaurants have to pay attention to speed, so they put the stock powder first and then stew. Ingredients, and the soup cooked in this way is not only milky white, but also has a thicker taste. It does not have such a thick feeling when boiled with water alone.

As for this soup stock powder, my chef friend only said that you can search it on Taobao and you will know what it is about.

Hello everyone, I am about ramen. I have been in the Lanzhou beef noodle industry for many years. I am a professional in making soup stock. If you want to make bone soup thick and white, actually There is no technical content, and the so-called thick white "broth" used in many restaurants can still be made even without bones. There are two main methods for making this thick white soup without bones. Let me talk about the mystery in detail: The principle of making thick white bone soup

There are many types of soup stock, but most people prefer thick white stock soup. It looks very appetizing and delicious, but in fact, no matter what type of stock it is, without adding any seasonings or side dishes, the flavor contained in the stock is only umami and aroma, while the thick white stock is It mainly contains aroma.

Explanation of the principle of thick white soup stock

The thick white soup actually has two meanings. "Thick" actually refers to the state of the soup stock. "White" refers to the viscosity of the soup, and "white" refers to the color of the soup. What determines the concentration of the soup is the collagen contained in the ingredients for making the soup. What determines the milky color of the soup is actually the fat contained in the ingredients for making the soup. . When making soup stock, the collagen in the ingredients is hydrolyzed into gelatin and dissolved in the soup under high temperature heating, so the soup becomes viscous, and the fat emulsifies during the heating process, forming stable fat particles. When the droplets are suspended in water, the soup will appear milky white.

If you want to make a thick white soup using real ingredients, you only need to choose ingredients rich in collagen, such as Pig skins and ingredients with a high fat content, such as pork belly, can be used to make a thick white soup, so bones are not necessarily used, but the cost of bones is relatively low, so many restaurants will use them Bones are used to make stock.

In addition to the above-mentioned method of making thick white stock that does not use bones but uses real ingredients, there are actually many lower-cost methods of making thick white stock. The reason why many restaurants use these methods is mainly to reduce costs and increase efficiency. Let’s talk about it in detail below. The use of lower-cost and more efficient large-bone white soup paste

Most of the thick white soups made without bones are blended with additives, and the advantage of this kind of soup is Low cost and high efficiency, very convenient. The disadvantage is that this kind of blended soup is not resistant to high temperatures, and the soup will change in flavor if it is boiled repeatedly.

There are many types of additives used to prepare soup stock, mainly powder and paste are more common, and the functions of these additives are also divided into several categories, some of which are whitening and some are flavoring. , and some are used to adjust the concentration of soup. For example, the main function of Dagubai soup paste is to increase the milky white color of the soup stock, the main function of concentrated fresh fragrance paste is to increase the fragrance and umami taste of the soup, and the main function of thick soup paste is to increase the viscosity of the soup.

Question 1: Apart from the appearance of the blended stock being very similar to the real stock, what is the difference in taste?

In terms of taste, the blended soup stock has a very strong taste. If you add a large amount, it will smell very fragrant, but when you taste it, you will find that it is not fragrant at all. The more you eat, the tasteless it becomes. After finishing blending the soup stock, you usually feel thirsty and have a astringent feeling in your mouth. The real soup stock does not smell fragrant, but tastes very fragrant. It has the feeling that the more you eat, the more fragrant it becomes.

Question 2: What is the general use of blended soup stock?

The most common ones are the stock used in hot pot, as well as the use of spicy soup, rice noodles, etc. soup base. Why is it more common for these restaurants to use blended soup stock? It's because these restaurants have a common characteristic, which is that they have a heavier taste. For example, the strong spicy and greasy feeling of hot pot base will numb people's sense of taste when eating it, so even if real soup stock is used, people cannot taste the difference. The second issue is the cost.

Question 3: Will restaurants that specialize in beef and mutton soup use blended soup?

The answer is: Some people will choose to use it. This is because the taste of the soup stock that is completely blended is not very good. For those diners who like to drink soup and often drink soup, it is completely blended with additives. The soup is easily identifiable. So why do people still use it? In fact, the main reason lies in the use of additives. Most of the restaurants that specialize in beef and mutton soup first use real ingredients to make the soup, and then use big bone white soup paste to increase the milky white color of the soup, so that it can reduce the The cooking time of the soup is relatively small, so the amount of additives needed is relatively small, mainly to increase the presentation. A method to make thick white soup stock without using additives

The "stock" made by this method actually only looks similar to stock in appearance, but is not actually a real "stock".

The first method: thick white "soup" mixed with milk powder

This method is most commonly used by restaurants operating Malatang. It only needs to be mixed with water and milk powder. Can make a soup similar to stock.

The second method: use flour to prepare a thick white "soup"

This method is typically used for the soup used in Noodles. The soup of Noodles is mainly Beef, mutton and beef and mutton bones are used as ingredients for making soup, but the milky white and slightly yellow soup is actually made from flour. In summary

On the premise of using real materials, it is possible to make a thick white soup without using bones, but if it is made without using real materials, " "Stock" is not actually a real stock, it just looks like it. In addition, some soup stock looks like it does not have bones, but it is actually soup made from bones, but you can't see it.

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Answer: Today’s food additives are omnipotent. Restaurants can just use additives to make soup, so why use bones?

People are already close to being "breeders". Which of the chickens, ducks, fish and meat dishes in the market are not grown quickly using chemical substances? In addition to the fermentation, whitening, crisping, loosening, etc. of preservation and food processing, there is no chemical aspect.

What is even more serious is that industrial chemical raw materials are directly used in food. For current food, we can only rely on people's "conscience". If people in the food industry can be more conscientious, citizens will suffer less from the harm of additives.

I studied as a chef in a culinary school for three years. After graduation, I worked in restaurants of various sizes. Later, I opened my own restaurant for nearly 10 years. As for the things about the restaurant chef, I still More understanding.

Before the invention of monosodium glutamate and other freshness-enhancing seasonings, Chinese cuisine basically relied on preparing soup stock to add freshness and flavor to the dishes. Therefore, in the past, when evaluating the level of chefs’ cooking skills, there was a saying, “A good cook is all good cooks”. The saying "one pot of soup" shows the role of stock in Chinese cooking.

With the advent of various freshness-enhancing seasonings, chefs have long been liberated from the laborious and costly task of preparing soup stock. Now there are a dazzling array of freshness-enhancing seasonings on the market. There are countless things to consider. Seasoning and adding freshness are much easier for today’s chefs than before.

1. The current method of making soup stock in restaurants

①. Traditional cooking method: The traditional method of cooking soup stock is to use ingredients such as pork bones, beef bones, chicken and meat , after a long period of boiling, a pot of soup is made. This soup stock is divided into different types according to its usage: thick white soup, clear soup, etc. Thick white broth is a relatively low-grade broth and is mainly used to make noodles, wontons and other soup-based foods. Generally, noodle restaurants, wonton restaurants and rice noodle shops use a larger amount; clear soup is a soup that is simmered slowly over low heat. It is used in making some high-end dishes. The clear soup must be used in the classic Sichuan cabbage that we are familiar with.

②. Modern quick and easy method: Nowadays, when you go to the farmer’s market that specializes in selling seasonings, you will encounter soup stock paste, a drop of incense and other soup seasonings. Use these seasonings and add some to a pot of water and it will not take long. Boiling a thick white soup stock is a convenient, quick and low-cost method. Most restaurants now use this method.

③. A method that combines traditional and modern methods: Because using additives to make broth can cause a dry mouth or a ridiculously fresh feeling, many restaurants will use a traditional method of mixing bone broth with additives. To prepare soup stock, this is also a common method.

2. Why can restaurants make thick white soup without using bones

①. It is not necessary to use bones to make thick white soup: the thick white color of the soup is mainly caused by the ingredients in the ingredients. Fat and water fuse together, and the fat and water are boiled over high heat to form a soup color. As long as the ingredients contain fat, a thick white soup can be made. It's just because bones are relatively cheap, so everyone feels that restaurants use bones to make soup. It is not ruled out that high-end restaurants will choose to use better ingredients to make soup

②. Use food additives to make soup It will also make thick white soup: It is very simple and convenient to make thick white soup with food additives. You only need to boil a pot of water and add some according to the ingredient list. Once the water is boiled, the soup will turn into thick white.

Third, how to make thick white soup quickly and effectively

1. Wash the ingredients before putting them in the pot, and then blanch them to remove the odor.

2. Put the ingredients into a pan and lightly fry them in hot oil to release their fat.

3. After adding boiling water and boiling, the soup in the pot will turn into thick white instantly. It will take a longer time to add cold water. Because the boiling water will blend with the fat in the ingredients faster, the soup will become thicker and white faster.

4. Always cook over high heat to keep the soup in the pot boiling, so that the fat in the ingredients can quickly react with the water to change the color of the soup.

Mom's concept comes from the traditional Chinese concept of "repairing the shape with the form". I think milky things should be used to breastfeed. In fact, I drank them all for my husband. He gained 20 pounds in a month, and I No weight.

In fact, white soup is also an emulsification system formed by oil and water. The raw materials for making white soup are usually pork bones, fish, chicken bones, etc., which are themselves rich in fat. During the stewing process, protein and phospholipids will slowly dissolve in the meat, and these substances act as "emulsifiers."

The fat is wrapped in a substance with an emulsifying effect, and is continuously broken down into smaller particles under the action of boiling, and is suspended in the water, causing the soup to have a scattering optical effect and become thicker and whiter. .

The principle is that simple [yeah][yeah][yeah]

Having been engaged in hotel catering for ten years, I tell you that at present, I am at least in the catering industry around me (coordinate Yangzhou) I haven’t found anything that says that water turns into white soup. Maybe you can add some milk to the meat soup. Of course, it’s not milk, but Sanhua evaporated milk.

The kitchen of a four-star hotel must add at least two boxes of Sanhua evaporated milk every month. It is not limited to fish soup, but will be added to many soups. Even if it turns white after frying, as you said, it will be added. Yes, because the color will be more beautiful. And if you want to be white, you really don’t need milk. Just add some radish or tofu to soybean oil and it will be absolutely white.

I have heard about what the questioner mentioned. The culprit is big bone paste. Those who use this kind of product are small workshops and fly restaurants. If the restaurant has a slightly higher positioning, it is directly Make soup with big bones. Generally speaking, bone broth paste and other seasonings cannot 100% simulate the taste of bone broth. If this pot of soup needs to be drunk by others, it will be easy for people to eat it if you use it. Do this in an area where people know how to drink soup. Just smash the sign.

I have seen a news report: a "clueman" came from Jianyang, Sichuan, which is famous for its mutton production. He and his friends pooled 90,000 yuan to open a mutton soup restaurant in Chengdu. No matter how hard I boil it after opening, I can never get the attractive milky white color.

The "clue man" who failed many times invited the "elder", who revealed the "secret recipe": a large jar of white thick slurry, and gray-green essence, and quickly brewed a white soup Thick pulp. The "clueman" carefully studied the "secret recipe" and found that it included mutton essence, whitening agent, big bone broth additives, etc. One of the whitening agents also contains titanium dioxide. This additive can also be used as cosmetics and is said to be good for the kidneys. and bad stomach.

It is true that nowadays, from breakfast soup stalls to expensive restaurants, all dishes related to color, flavor and flavor do not use MSG, and "soup" is the hardest hit area. Chicken soup, duck soup, bone soup, fish soup, shrimp soup, turtle soup, sheep soup, beef soup, tofu soup, all soups with different materials and different flavors have corresponding "essences".

There is so much nonsense in the front, the last sentence is the answer I want:

No matter it is serious / informal / very informal "white soup" is not healthy, usually it is Drink as little as possible.

In fact, after being exposed to more science, I became disgusted. Bone soup does not supplement calcium, and white soup is not healthy... I just have fun eating. Cooking is not a chemistry experiment. I have to worry about whether I have an appetite after so many things. The most important thing in life is to be happy!

The main reason is that it takes too long to boil the bones! What restaurants want is efficiency, and they can't spend a lot of time making bone soup. Moreover, the additives currently available on the market can directly achieve the effect of white soup, so restaurants will not choose to make bone soup!