Mushroom soup in soup cup
Section 1 Types of Soups
Boiling fresh soup is a technology, which contains many scientific principles. Understanding these principles will help to make soup more in line with the requirements of dishes.
Types of fresh soup
According to the clarity of soup, we can divide soup into clear soup and thick soup: according to the raw materials of soup, it can be divided into chicken soup, broth (pork), beef soup, vegetarian soup, fish soup and so on. ; According to the value of soup, it can be divided into high-grade clear soup and second soup. A more practical classification method is clear concentration.
Classification. Details are as follows:
Clear soup: general clear soup. High-grade clear soup
Thick soup: general thick soup and milk soup
The so-called clear soup refers to the soup made of chicken as the main material. The finished product has the characteristics of crystal clear and mellow taste. Pork ribs, lean pork, beef, scallops and ham can also be added as ingredients when cooking chicken soup. Generally, clear soup can also be graded, depending on the amount fed and the ratio to water.
High-grade clear soup (also known as Shangtang and Tang Ding) is made by chopping chicken legs and chicken fillets into mud or shredded pork, hanging (refining) the foundation soil of high-quality basic soup, and removing impurities, so that the soup is pure and thick, delicious but not greasy.
Thick soup is a soup based on meat. The finished product is characterized by thick white (or red) opacity, fat and fresh fragrance. Old hen, duck, beef, ham, etc. It can also be added as an ingredient when cooking broth. Generally, the quality of thick soup is also graded by feeding and the ratio of raw materials to water.
Milk soup (high-grade thick soup) is made of specified raw materials and specified temperature. The main ingredient is meat. The boiled soup is as thick as milk. It is very thick.
Different dishes should use different soups, so as to meet the special requirements of dishes. Generally speaking, the soup used for shark's fin and abalone belly is mainly milk soup and high-grade clear soup. .
The second section of the principle of soup.
First of all, thick soup
There are four conditions for soup to be strong and mellow.
① Selecting raw materials rich in nitrogen-containing leachate: ② Fat: ③ Colloidal protein: ④ Vibration.
The umami taste of fresh soup is extracted from the umami ingredients in the raw materials. This component is the nitrogen-containing leaching solution. These nitrogen-containing substances, Suspended in the soup, causing the soup to be opaque and become a suspended substance. Suspension can make soup fresh and thicken at the same time.
Thick soup does not exclude fat. It can even be said that fat is the most important factor in thick soup. Under normal circumstances, water and oil are incompatible because their surface tension is very large. Fat has a light specific gravity and always floats on the water. However, oil and water are compatible if the following conditions are met: ① heating; ② emulsifier; ③ vibration. Heating can reduce the surface tension of water and oil, and make water and oil inclusive: emulsifier is actually a medium, which contains hydrophilic polar groups and lipophilic nonpolar groups according to its molecular structure. Therefore, when it is between water and oil, polar groups extend into the water phase and nonpolar groups extend into the oil phase. Emulsifier molecules are closely arranged on the interface between oil phase and water phase, forming a layer of emulsifier film. Play a role in protecting and stabilizing the emulsion. In common parlance. Oil enters water through emulsifier, and water also enters oil through emulsifier. The result of oil-water compatibility is the formation of emulsion. Milk is a natural emulsion. Thick soup is as thick as milk, and the core ingredient is fat. Phospholipids are natural emulsifiers in food raw materials. The raw materials rich in phospholipids are: soybean oil, lard, chicken oil and so on. We can do a simple experiment. Add one of the above three oils into a clean pot, and add water after heating. Cover and simmer for a quarter of an hour. After opening the lid, you will find that there is white "milk" in the pot. This "milk" is the emulsification of emulsifier. For the taste of thick soup, fat alcohol comes from "yes"